Vegetarian kale rolls
Hospital
VA Medical Center, Martinsburg
Cook time
40 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
5 ounces water, cold
12 ounces lentils, dry
8 ounces butternut squash, fresh
12 ounces sweet potatoes, fresh, 70-80 count
8 ounces yellow onions, fresh, diced
8 ounces red peppers, fresh, diced
1 ounce garlic, chopped in oil
1/4 ounce chili powder, mild
1/4 ounce salt, table, iodized
1/8 ounce cumin, ground, plastic shaker shelf stable
1 1/2 ounces curry powder, plastic shaker
12 ounces kale, fresh, local
12 ounces cauliflower, fresh, white
Relish, curried tomato onion (see curried tomato onion relish recipe)
1 ounce olive oil, extra virgin, for salad
8 ounces yogurt, plain, organic
8 ounces walnuts, halves and pieces, raw
12 ounces lentils, dry
8 ounces butternut squash, fresh
12 ounces sweet potatoes, fresh, 70-80 count
8 ounces yellow onions, fresh, diced
8 ounces red peppers, fresh, diced
1 ounce garlic, chopped in oil
1/4 ounce chili powder, mild
1/4 ounce salt, table, iodized
1/8 ounce cumin, ground, plastic shaker shelf stable
1 1/2 ounces curry powder, plastic shaker
12 ounces kale, fresh, local
12 ounces cauliflower, fresh, white
Relish, curried tomato onion (see curried tomato onion relish recipe)
1 ounce olive oil, extra virgin, for salad
8 ounces yogurt, plain, organic
8 ounces walnuts, halves and pieces, raw
preparation
Instructions
1. Complete the recipe for curried tomato relish (see note). Set aside for later use.
2. Use only larger kale leaves to make rolls. Reserve any remaining kale for lentil filling mixture. Wash kale, put in perforated 2-inch line pans, and steam for 5 minutes.
Remove the center rib from each kale leaf after steaming, leaving the leaf whole and uncut at the leafy end.
3. Steam lentils in a covered 2-inch half pan until soft, about 10 to 15 minutes.
4. Wash and dice all vegetables into small 1/2-inch diced pieces. Fresh cauliflower should be riced in a buffalo chopper or food processor. Chop reserved fresh kale from step one (not used for rolls). In a steam kettle, add olive oil and sauté dry spices for 2 minutes until fragrant. Add garlic and all vegetables and cook for 5 minutes. When lentils are finished steaming, add to kettle mixture and mix well.
5. Divide the completed tomato relish product in half (reserve half for later). Use the first half of the relish and add to the kale roll mixture in the kettle and mix well.
6. Preheat the oven to 350°F. Cover 2-inch line pans with parchment paper to prevent kale rolls from burning. Take steamed large kale leaves and use a 4-ounce scoop of lentil mixture to fill the center of the leaf starting at what was the stem end. Fold the sides in and roll up the kale leaf to enclose the filling. Place the kale rolls side by side in rows—stem side down. Lightly brush olive oil over the top of the kale leaves. Cover with saran wrap, then foil, and bake for 20 minutes or until rolls reach 145°F. Do not overbake or kale will darken and become mushy.
7. Take the reserved second half of tomato relish and divide in half again. Half will be sauce for the top of kale rolls, and the second half to be added to a robo-coupe to be pureed for the yogurt garnish sauce.
To plate
Add 2 kale rolls to plate side by side, top with 2 ounces of tomato relish. Add yogurt to the remaining tomato relish and puree in a robo-coupe until smooth. Pour yogurt sauce into a pastry squeeze bottle for garnishing kale rolls.
To garnish
Toast walnuts in the oven at 350°F for 3 to 5 minutes. Cool and chop. Using a squeeze bottle, top the kale rolls with drizzled yogurt tomato sauce in a zig-zag pattern. Add 1 teaspoon of toasted chopped walnuts to the top of kale rolls for garnish.
2. Use only larger kale leaves to make rolls. Reserve any remaining kale for lentil filling mixture. Wash kale, put in perforated 2-inch line pans, and steam for 5 minutes.
Remove the center rib from each kale leaf after steaming, leaving the leaf whole and uncut at the leafy end.
3. Steam lentils in a covered 2-inch half pan until soft, about 10 to 15 minutes.
4. Wash and dice all vegetables into small 1/2-inch diced pieces. Fresh cauliflower should be riced in a buffalo chopper or food processor. Chop reserved fresh kale from step one (not used for rolls). In a steam kettle, add olive oil and sauté dry spices for 2 minutes until fragrant. Add garlic and all vegetables and cook for 5 minutes. When lentils are finished steaming, add to kettle mixture and mix well.
5. Divide the completed tomato relish product in half (reserve half for later). Use the first half of the relish and add to the kale roll mixture in the kettle and mix well.
6. Preheat the oven to 350°F. Cover 2-inch line pans with parchment paper to prevent kale rolls from burning. Take steamed large kale leaves and use a 4-ounce scoop of lentil mixture to fill the center of the leaf starting at what was the stem end. Fold the sides in and roll up the kale leaf to enclose the filling. Place the kale rolls side by side in rows—stem side down. Lightly brush olive oil over the top of the kale leaves. Cover with saran wrap, then foil, and bake for 20 minutes or until rolls reach 145°F. Do not overbake or kale will darken and become mushy.
7. Take the reserved second half of tomato relish and divide in half again. Half will be sauce for the top of kale rolls, and the second half to be added to a robo-coupe to be pureed for the yogurt garnish sauce.
To plate
Add 2 kale rolls to plate side by side, top with 2 ounces of tomato relish. Add yogurt to the remaining tomato relish and puree in a robo-coupe until smooth. Pour yogurt sauce into a pastry squeeze bottle for garnishing kale rolls.
To garnish
Toast walnuts in the oven at 350°F for 3 to 5 minutes. Cool and chop. Using a squeeze bottle, top the kale rolls with drizzled yogurt tomato sauce in a zig-zag pattern. Add 1 teaspoon of toasted chopped walnuts to the top of kale rolls for garnish.
Notes
See the recipe for curried tomato onion relish for further instructions.
