eating these takes me to long summer days. <3

INGREDIENTS

For 7 rolls:

• kale (7 large “leaves”)

• basmati rice (¾ cup) + water (1, 5 cup)

• onion (2 small or 1 large

• tofu (100 g)

• salt

• turmeric

An idea for the accompanying sauce (optional):

• red bell pepper (1/2)

• brown beans (a can - approx. 200 g)

• zucchini (1)

• carrot (2)

• celery stem (a smaller bit)

• tomato sauce (approx. 300 g)

• curry

• salt

Method

In a pressure cooker, add rice, water, salt, and onions cut in halves/quarters. Cook for about 7 minutes or until the rice is cooked and water evaporates.

Make “tofu egg”:

1. Break a piece of tofu into smaller pieces with a hand/spatula.

2. Add 3 dashes of ground turmeric, a pinch of salt, stir well and leave it to fry (1 - 2 minutes).

3. If it sticks to the bottom, add a few spoons of water.

Separate 7 big leaves from the kale head. Wash each separately and remove the hard part of the “stem” (watch the photo below). Cover the bottom of a pan (2 cm high) with water and bring it near the boiling temperature - put two leaves at a time in the pan and cover with a lid—Cook for about 4 minutes. Then repeat with the remaining leaves.

Meanwhile, mix cooked rice & onion (it will be very soft & ready to “dissolve”) with tofu egg. Taste and add what is missing. To prepare the wraps, cover the “wings” of leaves to hide the gaps. Put on 1/7 of the filling and create a closed roll.

Place the rolls in ceramic cookware or on a baking tray and bake at 180°C for approximately 10 minutes - until the edges of the leaves start becoming brown.

For the sauce (if you don’t want your own):

It’s very simple! Just cut the veggies into smaller pieces (celery into very thin slices), water fry and when they become soft, add tomato sauce, drained and rinsed beans, and cook for a few more minutes. Don’t forget your favourite herbs and spices. Some fresh aromatic herbs would go great with these ingredients.

Bon appetit!