I may have accidentally eaten about a thousand aphids yesterday. My love was kind enough to stop by the market while I was at work and pick me up a lovely assortment of veg including a few big bunches of kale. When I got home from work, I was starving and threw together a big kale salad with a bunch of other yumies and ate it up. In my hunger induces impatient haste, I didn’t bother to wash the kale (my bad!). Afterwards, as I was cleaning up the kitchen I noticed a thousand tiny green spots on my cutting board that I hadn’t seen before. As I looked closely, I realized that they were teeny tiny green aphids. Woops! I guess that salad wasn’t vegetarian after all!! Oh well, extra nutrients I guess, and proof the kale was pesticide free?
Anywho….he also brought me a couple beautiful bunches of aphid free (I checked!) Bok Choy, and I havn’t had Bok Choy in a while so I was stoked.
I made some baked cabbage wraps. These are super flavorful and there are endless variations you could use for the filling.
- About 6 Large Bok Choy leaves
- ¼ Cup Cooked Brown Rice
- ¼ Cup Cooked Lentils
- ¼ Diced Yellow Onion
- 2 Diced Carrots
- 1 Clove Garlic
- 1 Tsp Cumin
- 1 Tsp Salt
- 1 Can Fire Roasted Tomatoes
- 4 Tbs Tomato Paste
- After washing the 6 largest leaves from my bunch of Bok Choy, slice off the crunchy stem. Dice the stem up to use in the filling.
- Sate the garlic, onion, carrots, and spices until tender and a little caramelized.
- Add the diced Bok Choy stems, ¾ of the can of fire roasted tomatoes, lentils, rice, and 2 Tbs of tomato paste, and cooked on low for another 6 minutes or so.
- Put the stems in at this point because you wanted them to retain a little crunch.
- While the filling is cooking, steamthe leaves for about 3 or 4 minutes. If you don't have a steamer you can place leaves in a pan with a couple Tbs of water and cook on low for a couple minutes.
- Carefully remove leaves and lay on your work surface.
- Put a couple tablespoons of filling in the middle of the leaf, and then carefully roll the leaf around the filling.
- Place in a baking dish. This process is a little messy. If your rolls fall apart, just gently push everything together again! It doesn't matter how they look! They will still taste great!
- For the sauce on top, blend ¼ cup of fire roasted tomatoes and 2 Tbs tomato paste in the food processor.
- Pour it over the top and baked the rolls for 25 minutes at 375.
his recipe makes about 6 rolls which I could probably eat myself. So If you have big eaters, double or triple the recipe as needed! If you have extra filling, you can eat it straight up in a bowl later!
I topped the rolls with some sliced green onions that are growing like crazy in my garden right now.
What are you getting at the farmers market lately? Have you accidentally eaten something questionable? By the way, If I ever make lunch for you, I promise I will wash the veggies first.