Monday, March 19, 2012

Vegan Sprouted Kale Wraps

The recipe that I have for you today is perfect for the summer temperatures that seem to be overtaking the country right now.  These kale wraps make a refreshingly cool meal that could be eaten on the deck while enjoying the sunny and warm evening.

For those of you that are following along with the Cooking Hard Stuff Challenge, my theme this week was to take the time to prepare something with artistic appeal.  All too often I find myself throwing together a quick meal without much concern for how it looks on the plate.  The meals are no less delicious or healthy, but they are frequently lack the restaurant-quality presentation.  Since I am preparing these kale wraps to take to the Charlotte Food Blogger's potluck, it seemed like the perfect opportunity to work on presentation skills.

1 can garbanzo beans
1 head of garlic, roasted
2 tbsp EVOO
Juice from 1/2 lemon
1/2 tsp salt
1/2 tsp pepper

Bean Sprouts

Quinoa Salad
3/4 cup quinoa, cooked and cooled
1 can artichoke hearts, diced
1 large tomato, diced
Juice from 1/2 lemon
1/8 cup balsamic

Lacinato Kale (approx 18 leaves)

1.  Combine all hummus ingredients in a food processor and process until smooth.  Allow to sit overnight to maximize the flavors.
2.  Prepare quinoa salad by mixing together quinoa, artichokes, tomato, lemon juice, and balsamic vinegar.
3.  Wash the kale leaves and trim ends.
4.  Spread a couple tablespoons of hummus on the underside of the kale leaf.
5.  Spread sprouts over the hummus.
6. Layer a heaping scoop of quinoa salad over the sprouts.
7.  Beginning at the base of the kale leaf, gently roll up the leaf from bottom to top.

8.  Place on a pretty plate, and serve.  

If you're not vegan, you could add feta cheese to the quinoa salad for an extra protein and flavor boost.  These could also be served with a sauce on the side - I'm thinking a ginger peanut sesame dressing could be a nice twist.  The sky is really the limit with these with regards to the ingredients within the wraps.  Avocado, fresh herbs (cilantro, basil), mango, etc.  Let me know about the great variations you come up with!

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