Stuffed Kale Wraps
Delicious wraps filled with mushrooms, leek, eggplant and tofu “egg”.
Ingredients
For 3 people:
KALE wraps
kale (9 big “leaves”)
roasted hazelnuts (approx. 50 g)
tofu (130 g)
parsley (approx. 10 leaves)
champignons (250 g)
eggplat (medium)
leek (small)
turmeric
salt
Side dish
buckwheat groats (1 cup = 180 g)
salt
Carrot sauce
carrots (approx. 6 big)
lemon juice (1 tbsp)
water
salt
*optional: 8 almonds
Sestavine
Za 3 osebe:
Ohrovtovi zvitki
ohrovt (9 večjih “listov”)
praženi lešniki (cca. 50 g)
tofu (130 g)
peteršilj (cca. 10 listov)
šampinjoni (250 g)
jajčevec (srednji)
por (manjši)
kurkuma
sol
Priloga
buckwheat groats (1 cup = 180 g)
sol
Carrot sauce
korenje (cca. 6 velikih)
limonin sok (1 žlica)
voda
sol
*po želji: 8 mandljev
Method
Kale wraps
MAIN Filling
Remove stems from champignons, wash them and slice in thin slices. Put in a pan and saute. At the same time, cut the leek and eggplant - both in small pieces. Add to champignons, sprinkle over two pinches of salt, mix and saute until the liquid evaporates. Remove from heat and put in a bowl.
Tofu “egg”
For tofu “egg,” break a piece of tofu into smaller pieces with a hand/spatula. Add 3 dashes of ground turmeric, a pinch of salt, stir well and leave it to fry (1 - 2 minutes). If it sticks to the bottom, add a few spoons of water.
Then add to the rest of the filling.
Blend the hazelnuts in a food processor and finely chop parsley. Add to the bowl and mix all ingredients well. - The filling is ready!
Kale
Separate 9 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.
making kale wraps
To prepare the wraps, cover the “wings” of leaves to hide the gaps. Put on three tablespoons of the filling and create a closed wrap. To ensure the filling won’t escape, use a toothpick. Place the wraps in ceramic cookware or on a baking tray and bake at 200°C for approximately 10 minutes - until the edges of the leaves start becoming brown.
Side Dish + Sauce
Buckwheat groats
Cook buckwheat groats in salted water according to the instructions. I cook them for 7 minutes.
Carrot sauce
Peel the carrots and cut them into very thin slices. Put them in a saucepan and add some water - to cover at least half of the carrots’ height. Cook with some salt, covered with a lid for about 20 minutes - firstly to boiling temperature and then on medium heat. Then put carrots together with the residual water in a food processor, add almonds (optional), a tablespoon of lemon juice, and a little more water to reach the sauce’s desired consistency. Mix well to get a smooth texture.
Serve all together and enjoy!
