8 tbsps Quinoa (cooked to specifications on package)
12 pieces Sautéed Kale
12 pieces Turmeric Tempeh
Procedure
This recipe was created for Club House for Chefs by: Brian Skinner, Chef in Vancouver, BC.
For the Tempeh: In large sauté pan, preheat the coconut oil (1 tsp) over high heat until it begins to ripple. Add cubed tempeh and sliced onion and stir. Sautee for 5 minutes, stirring regularly to a deep golden brown colour. Turn down heat, add Club House Turmeric, Ground, chili flakes and chopped garlic and toast for 1 minute. Add Thai Kitchen Coconut Milk, Himalayan salt and water (½ cup). Simmer for 5-10 minutes until sauce has thickened. Set aside to cool.
For the Sautéed Kale: Clean the kale, remove the ribs and cut into bite sized pieces. Pre-heat a large pot on medium-high heat. Add the kale and water (2 tbsp) followed by the coconut oil (1 tsp) last. Be sure not to add the oil and water first. Cover the pot with a lid for 2 minutes. Remove lid, stir the kale and cover for another 2 minutes. Remove from the heat, and season the kale with salt and pepper.
For the Summer Rolls: In a large bowl of hot (not boiling) water, soak the rice paper for approximately 10 seconds, or until it is completely soft. Lay softened rice paper on a firm surface. Scoop quinoa (2 tbsp per roll) in the centre of the rice paper. Next place the sautéed kale and turmeric tempeh on top of the quinoa. Fold the bottom of the rice paper to cover the filling. Next fold the two sides in to the edges of the filling. Finally, roll the rice paper tightly up to close the summer roll. Rolls can be stored in the fridge under a damp cloth for up to 24 hours. Serve with peanut sauce, tahini, or on their own!
