Turmeric Tempeh Summer Rolls with Kale and Quinoa

With a serving of salt and pepper-sauteed kale, quinoa and tempeh made with garlic, coconut oil, plus McCormick Culinary turmeric and chili flakes, no one will be able to resist these plum, spicy summer rolls, created by Chef Brian Skinner in Vancouver, British Columbia.

Ingredients

Procedure

For the Tempeh:

1. In a large saute pan, preheat the coconut oil (1 teaspoon) over high heat until it begins to ripple.
2. Add cubed tempeh and sliced onion and stir.
3. Saute for 5 minutes, stirring regularly to a deep golden brown color.
4. Turn down heat, add turmeric, chili flakes and chopped garlic and toast for 1 minute.
5. Add coconut milk, Himalayan salt and water (1/2 cup).
6. Simmer for 5-10 minutes until sauce has thickened.
7. Set aside to cool.

For the Sauteed Kale:

1. Clean the kale, remove the ribs and cut into bite sized pieces.
2. Preheat a large pot on medium-high heat.
3. Add the kale and water (2 Tablespoons), followed by the coconut oil (1 teaspoon) last. (Note: be sure not to add the oil and water first).
4. Cover the pot with a lid for 2 minutes.
5. Remove the lid, stir the kale and cover for another 2 minutes.
6. Remove from the heat and season the kale with salt and pepper.

For the Summer Rolls:

1. In a large bowl of hot (not boiling) water, soak the rice paper for approximately 10 seconds, or until it is completely soft.
2. Lay softened rice paper on a firm surface.
3. Scoop quinoa (2 Tablespoons per roll) in the center of the rice paper.
4. Next place the sauteed kale and turmeric tempeh on top of the quinoa.
5. Fold the bottom of the rice paper to cover the filling.
6. Next fold the two sides in to the edges of the filling.
7. Finally, roll the rice paper tightly up to close the summer roll. (Note: rolls can be stored in the fridge under a damp cloth for up to 24 hours).
8. Serve with peanut sauce, tahini or on their very own!