Kale Chickpea Sushi Roll

Name: Kale Chickpea Sushi Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 7 servings
Ingredients: 4 large kale leaves; 1 cup chickpea flour; 0.25 cup chickpea flour (for dusting); 2 cups water; 1 cup coconut milk (or yogurt); 2 tablespoons coconut butter; 0.25 cup coconut oil; 1 teaspoon thyme; 1 teaspoon ginger powder; 1 teaspoon cumin powder; 1 teaspoon salt; 1 teaspoon pepper

Por Dada Shivananda·Intermediário

I am always experimenting with food, and my travels inspire many of my recipes in friends' kitchens worldwide. This Kale Chickpea Sushi Roll is a fabulous outcome. We made it at my fellow chefs' home, and we loved the form, taste, and texture of the roll. The filling was absolutely soft, tender, and smooth to the bite.

A couple of weeks later, I was scheduled to conduct an event on Terceira Island, one of the nine islands of the Azores archipelago in the Atlantic Ocean. They call the islands the Hidden Emerald Jewel of the Atlantic. At a gathering of friends by the ocean in a little village called Biscoutos, I prepared similar recipes for my friends to sample, and all I can say is, "Holy moly," as all the rolls were gobbled up delightfully—they genuinely loved them! The fresh organic kale and vegetables made an immense difference in both flavor and fragrance.

A little more about the small, idyllic Biscoutos village: it is nestled around a small bay where fishermen and whalers once caught fish and hunted sperm whales about 50 years ago. Today, this place is a quaint village with few inhabitants, as many emigrated after the EU imposed sanctions to protect the whales. Biscoutos is a beautiful place to tour and relax; you can visit lush vineyards shielded by barriers of molten lava rocks, which protect the vines growing at ground level when the ocean winds become unyielding at times.

The nine Azores islands are volcanic. As such, the land is incredibly fertile and lush, allowing whatever you plant to grow abundantly. Our friends grow all kinds of vegetables and hardly ever buy any. They plant sweet peas, kale, red cabbages, carrots, zucchini, herbs of all kinds, and many other seasonal plants. At lunchtime, we gathered some organic fresh kale leaves, sweet peas, and salad greens. We even used ocean water as a salt substitute in our cooking. The final dishes were simply delicious! The freshly picked herbs tickled and stimulated the senses with their rich fragrance, turning the meal into pure palatable joy.

Modo de Preparo

In a saucepan over medium heat, add coconut butter and sauté the spices for one minute. Add sifted chickpea flour to the spices and mix continuously.

If the flour forms lumps, keep stirring while slowly adding water until the mixture becomes a smooth, thick paste.

Add coconut milk and continue mixing until you achieve a smooth paste.

Meanwhile, bring water to a boil in another pot.

Slice off the thick stems of the kale leaves on both sides as thinly as possible so the leaves lay flat for rolling.

Blanch the kale leaves in the boiling water for one minute, then remove and place on a board or flat surface.

Without breaking the leaves, carefully spread a thin layer of chickpea paste over each kale leaf. Roll the leaf from top to bottom stem.

The roll thickness depends on leaf size and paste amount—adjust to make it as thick or thin as you prefer.

Wet your knife before slicing each roll into 10-15 mm thick pieces.

Kale Chickpea Sushi Roll

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Ingredientes

Base

Spices

Modo de Preparo

Informação Nutricional

Notas

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