In a food processor, blend the chickpeas and cauliflower until you obtain a thick paste, then add the extra virgin olive oil, salt and wasabi. For the spinach:In a 12-inch nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the remaining 1 tablespoon olive oil evenly over the dumplings and then broil until the dumplings are browned on top and warmed through. Pour 4 grams of olive oil into a wok, add the liquidized asparagus and the corn kernels, and stir fry. Cut the parchment open and top with herbs and a little olive oil.

Source: Forbes January 31, 2020 21:45 UTC