Veganlicious Meals

Vegan Rolls

2 Chinese Eggplants
2 Stalks Kale (Leaves Only)
1/2 Large Tomato
1/10 Red Onion
1 Stalk Cilantro
1 Tsp Garlic Powder
1/4 Tsp Ground Black Pepper
1 Tsp Salt
1-2 Tbsp Hot Sauce (optional)

1. Peel skin off of eggplants and slice into thin slices. Boil in saucepan on medium heat until soft. Do not boil too long or will start to tear. Take out and set aside.
2. Dice kale leaves, tomato, onion and cilantro and mix in a large bowl.
3. Spray 3-4 seconds of PAM in frying pan at medium heat and add in garlic powder, black pepper and salt.
4. Add in vegetable mixture and stir. Mix in hot sauce.
5. Continue cooking until reaching a mashed consistency. The tomatoes should no longer be hard and whole but blended and softened in with the kale leaves.
6. Lay out eggplant strips and scoop 1 teaspoon of mixture onto each. Be sure the mixture is firmly aligned in the eggplant and roll.

Total Calories: 133
Total Fat: 0g
Total Carbohydrate: 28g
Total Protein: 9g

"Kalvocado" Dumplings

12 Wonton Wrappers
1 Stalk Kale (Leaves Only)
1/4 Avocado
1 Stalk Green Scallion
1 Stalk Cilantro
1/2 Tsp Garlic Powder
1/4 Tsp Ground Black Pepper
1 Tsp Rosemary

1. Dice kale leaves, green scallion and cilantro and mix together.
2. Mash Avocado and mix in with greens mixture. Be sure mixture has been mushed together into a nice consistency.
3. Mix in garlic powder, black pepper and rosemary.
4. Take wonton wrappers and scoop in about 1 tablespoon of mixture into each, sealing the wrapper with cream from the mashed avocado.
5. Bring water to boil and lower dumplings to cook for about 5-10 minutes until skin has soften, on low heat. Be sure to not overcook or dumplings will flatten.
6. Take out, allow to cook and enjoy!

Total Calories: 1229.5
Total Fat: 13.25g
Total Carbohydrate: 233.25g
Total Protein: 40.2g