Turmeric Tempeh Summer Rolls with Kale and Quinoa | Club House for Chefs

Ingredients

• Turmeric Tempeh | Serves 4
• 1 8 oz pack of Green Cuisine (or similar) Tempeh, cut into ½” cubes
• 2 tbsps Coconut oil
• 1 White onion, medium and thinly sliced
• 1 clove Garlic, finely chopped
• 1/2 tsps Club House ® Turmeric, Ground
• 1/4 tsps Chili flakes
• 1/2 cup Thai Kitchen Coconut Milk
• 1/4 tsps Himalayan salt
• Sauteed Kale | Serves 4
• 1 bunch Kale
• 1 tsps Coconut oil
• 2 tbsps Water
• 1/2 tsps Club House ® Sea Salt, French Mediterranean
• 1/2 tsps
• Summer Rolls | Serves 4
• 4 Rice paper wrappers
• 8 tbsps Quinoa (cooked to specifications on package)
• 12 pieces Sautéed Kale
• 12 pieces Turmeric Tempeh