Coconut wrapper, kelp noodles, asparagus, broccoli, kale and quinoa salad, Black sesame tahini hummus, turmeric black pepper lemon dipping sauce
Yield: 6 servings
Dish sub categories: appetizer, vegan, gluten free, paleo
Method for the slow cooker chickpeas:
Place the water, chickpeas, and baking soda in a 2 1/2 quart slow cooker. Cover and cook on high heat for 4 hours or on low heat for 8 to 9 hours or until tender. Drain and serve immediately or use in desired dish.
Method for the hummus:
Toast black sesame seeds until fragrant and place in blender with olive oil and puree for 30 seconds or until smooth. Place the chickpeas, garlic, black sesame tahini, and kosher salt in the bowl of a food processor. Process for 20-30 seconds. Stop, scrape down the sides of the bowl, and add the lemon juice sea salt and water. Process for additional 10 seconds then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil if desired. Rectify seasoning with salt and lemon juice according to palate.
Transfer the black sesame tahini hummus to a bowl and reserve.
Method for the kale and quinoa salad with hummus dressing:
Method for the dressing:
Method for the spring rolls:
Place coconut wrapper on cutting board, put salad on wrapper, place noodles on top of salad, line up broccoli stems, asparagus, and cilantro. Roll up spring rolls, slice and serve with dipping sauce.
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