Here's a delicious recipe from Volume I, No.2, September
1990 of the Vegetarian Society of Honolulu (VSH)
newsletter.
1 large
bunch kale or Swiss chard,
1-2 Tbsp lemon juice
3-4
Tbsp Dijon or brown mustard,
1 pkg. (10 oz) "Thin-Thin Bread"
or oil-free "Soft Lavosh"
1 tsp Red Star T6635+ nutritional
yeast (optional)
Remove ribs from the greens with knife or
peel the leaves off the ribs by hand. Steam the greens 2-10 min. and
drain off liquid. Spread the bread with mustard, lay the greens on
the bread.
Then firmly
roll up in jelly roll fashion (start from the narrow end). Trim off
ends and slice into 1/2-3/4 inch pinwheels. Lay flat and serve on
platter as appetizer.
This recipe reprinted courtesy of
Mary McDougall and Jan Mareko. Kale grows easily in the Ala Wai
Community Garden and most other spots in Hawaii
As you
can see from the nutrient analysis below (based on 2 oz kale, 1 oz
flour tortilla, 1/2 oz Grey Poupon mustard, and 1 tsp Red Star
T6635+ nutritional yeast), the plain pinwheels lack vitamin B12 and
are marginal for pyridoxine (B6) and zinc. You can fix both problems
with a teaspoon of Red Star T6635+ nutritional yeast thoroughly
mixed into the mustard, thus transforming a popular and delicious
party canape into a complete food.
