6 rainbow Swiss chard leaves
1½ cup quinoa, cooked
2 cup cashew hummus (see below)
1 avocado, thinly sliced
1 yellow bell pepper, sliced into thin strips
2 Persian cucumber, julienne
1 medium carrot, julienne
4 oz Sweet Earth Curry Seitan Satay, sliced into thin strips
¼ red onion, sliced into thin strips
1 cup alfalfa sprouts, washed and pat dried
1/8 head of red cabbage, shredded
1½ cup raw unsalted cashews, soaked overnight (or for at least 4 hours), rinsed and drained
½ large yellow onion, sliced
5 cloves of garlic, minced
4 TBSP olive oil (divided)
½ cup water
5 TBSP lemon juice, freshly squeezed
1 tsp kosher salt
½ tsp ground black pepper
Boil a large pot of salted water. One at a time, dip Swiss chard leaves into boiling water while carefully holding onto the stem. Count to 15 and remove. Lay leaves flat on clean dish towel to soak up extra water. Be careful not to tear leaves as you flatten them out on the towel. Pat dry. Use a small knife to trim the spine of the chard down the middle of the leaf. Cut it so that the spine is flat with the rest of the chard.
For the cashew hummus: Heat 2 TBSP olive oil in a sauté pan. Add onion and garlic and cook over medium-low heat until golden and soft but not browned. Blend cashews, 2 TBSP olive oil, water, lemon juice, cooked onion and garlic mixture, salt and pepper in a food processor until smooth. Taste and adjust seasoning.
To assemble, lay chard leaf on a clean cutting board. Place ¼ cup cooked quinoa in the center, followed by about 2 TBSP cashew spread. Top with curry seitan strips and assorted veggies. Do not overfill and leave about 1 1½-2 inch empty space all around the leaf so you can roll comfortably. Fold the left and right sides over filling and then roll the largest end forward. Repeat with remaining leaves and filling. Cut in half and serve with extra cashew hummus, if desired. Enjoy!