Vegetarian

kale veggie roll for autumn is for Side Dish.

kale veggie roll for autumn takes 120 minutes to prepare.

kale veggie roll for autumn takes 30 minutes to cook.

kale veggie roll for autumn makes 1 servings.

The ingredients for kale veggie roll for autumn are:

0.032 cup Organic Kale, Steamed or Cooked
1.5 tsp Grey Poupon Dijon Mustard
0.5 slice, medium (1/8" thick) Onions, raw
1 clove Garlic
0.125 cup, cubes Butternut Squash
0.5 serving Purple Carrot - 1 medium (by ELEMENTALE)
0.062 cup (1" pieces) Beet greens, cooked
0.125 cup slices Beets, boiled
0.125 cup amaranth grain, cooked (usda.gov) (by KAMUELA1)

Here is how you make kale veggie roll for autumn:

soak the amaranth over night, then cook it. then pour into a large over-proof pan in a thin batter and bake until have a flexible parchment (350-450F for half hour or so). For the kale and beet greens, cut the stems from the leaves and steam them separately. The beat greens' stems might take a long time to steam, up to 25 minutes.Roast the sliced onion and mix in the dijon paste.Roast the winter squash and slice into wedges then halves.Steam and cut the carrots, and beets.Use the kale as you would nori as a sushi wrapper and spread the onion dijon over it. Then place the veggies flat onto that, leaving space at the end of the kale strips. roll the kale and tie a beet greens stem around it.Each roll has about 2T of amaranth and 2T of each vegetable included.For the side dish, mix 1 teaspoon of dulse flakes with an amount of ground brazil nuts that stays under the tolerable upper limit for a person for the day (e.g. 3 brazil nuts).Serving Size:?1

The nutritional information for kale veggie roll for autumn is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 83.6

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 296.6 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 3.9 g
• Protein: 2.4 g

The dietary needs meet for kale veggie roll for autumn is Vegan