I love to share my recipes and ideas and I love it even more when you make them! So if you make it, it would be super nice and helpful to me if you could share it on your social media and tag me! That would help me expand and reach further with my Alkaline Dream of healing with food. It would be so nice to see your version of it on my feed!
Ingredients
**For the Cannelloni:**
- 8 large kale leaves (stems removed)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup oyster mushrooms, chopped
- 1 red onion, diced
- 2 tbsp olive oil
- 1 tbsp truffle oil (or more to taste)
- 1 tsp paprika
- Salt and pepper to taste
**For the Sauce:**
- 4 medium tomatoes, halved
- 1 red bell pepper, halved
- 1 onion, quartered
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup coconut milk (optional)
**For the Pesto:**
- 1/2 cup Brazil nuts
- 1 cup fresh basil leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. **Prepare the Kale Wraps:**
- Bring a large pot of water to a boil. Carefully add the kale leaves and blanch for 2-3 minutes until they are bright green and slightly tender. Remove and plunge them into ice water to stop the cooking process. Drain and pat dry.
2. **Make the Filling:**
- In a skillet, heat olive oil over medium heat. Add the diced red onion and sauté until translucent.
- Add the chopped oyster mushrooms and cook until softened.
- Stir in the slightly mashed chickpeas, truffle oil, paprika, salt, and pepper. Cook for another 3-4 minutes until everything is well combined. Remove from heat and let it cool slightly.
3. **Prepare the Sauce:**
- Preheat the oven to 400°F (200°C).
- On a baking sheet, place the halved tomatoes, red bell pepper, and onion. Drizzle with olive oil and season with salt and pepper. Roast for about 25-30 minutes until the vegetables are tender and slightly charred.
- Once roasted, transfer the vegetables to a blender. Add oregano, bay leaf, paprika, and coconut milk (if using). Blitz until smooth. Pour into a saucepan and simmer on low heat for 10 minutes, adjusting seasoning as needed.
4. **Make the Pesto:**
- In a mortar and pestle, crush the Brazil nuts until they are coarsely ground.
- Add fresh basil, olive oil, salt, and pepper. Continue to pound until the mixture is well combined but still slightly chunky.
5. **Assemble the Cannelloni:**
- Take a blanched kale leaf and place a spoonful of the chickpea mixture at one end. Roll it up tightly and place seam-side down in a baking dish. Repeat with remaining leaves.
- Pour the roasted sauce over the arranged cannelloni in the dish.
6. **Bake:**
- Bake in the preheated oven for 15-20 minutes, or until the sauce is hot and bubbling.
7. **Serve:**
- Remove from the oven, drizzle with the Brazil nut pesto, and serve warm.
Enjoy your delicious and nutritious kale cannelloni filled with a savory chickpea and truffle mix, topped with a rich roasted vegetable sauce!
And remember to share the Alkaline love with your community!
Yani
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