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NORI ROLLS W/ RAW NUT PATE
– aka Vegan Sushi

 
Sushi lovers you don’t have to limit your dining selection to California rolls. These hearty and oh-so-yummy nori rolls are just divine and leave lots of room for variations. Recipes are fabulous to guide and inspire you yet remember you want to satiate your taste-buds.  In addition there may be times you don’t always have exactly what the recipe calls for. Be creative, use what you like. These rolls appeal to all sushi fans plant-strong or not. Good food is good food right!

  •  Main course or appetizer
  • Vegan, gluten, soy-free, raw
  • Makes approx. 3 cups pate – 8+ rolls

 INGREDIENTS:
 
1 cup each, raw almonds and walnuts (Soak in water 8 hours or overnight, drain and rinse)
1 tsp fresh garlic, roughly chopped
½ cup Vidalia or Spanish onion, chopped
¼ cup raw almond or walnut butter
1/3- ½ cup fresh lemon juice, to taste
2-4 tbsp Maison Orphee extra virgin olive oil
1 tsp ground cumin
½ tsp+ Maison Orphee fine sea salt and freshly ground pepper
Optional – 1 tsp Spanish paprika, regular or smoked
 
DIRECTIONS:


  1. Puree first 3 ingredients in a food processor to create a chunky texture then add the nut butter, lemon juice, cumin, seasonings and paprika if using. Blend to combine and while processor is running, slowly drizzle in olive oil. Adjust thickness with water and add more lemon juice and spices to taste if desired.
  2. Continue to process to desired consistency be it a little chunky or creamy. 
  3. When ready to serve, spread a generous spoonful on your chosen base and garnish. These can be made in advance as well as served in numerous ways.  See additional suggestions below in Teri’s Tips.
 
TO MAKE YOUR NORI WRAPS
 
INGREDIENTS:
8 sheets raw Nori sheets
2 cups vegetable crudités, carrots, cucumbers, peppers, avocado, radish, celery, etc.
2 cups greens, slivered
1 cup fresh sprouts for garnish
 
DIRECTIONS
  1. Assemble the rolls by placing a Nori sheet on a dish towel with the rough side up and the narrow end closest to you. Spread approximately 1/3 cup nut pate evenly over the top half of the Nori (closest to you) leaving a 1½ inch border at the bottom edge.
  2. Now arrange a 2 inch row of mixed veggies over nut pate from one side to the other as full or lean as desired. Once done, lift the towel edge and tightly roll the Nori to form a roll enclosing the veggies by pressing gently on the nori and tucking under the filling.
  3. Continue to roll tightly pressing firmly as you roll. Moisten the end border with water, press to seal and set aside on a cutting board. Repeat with the remaining rolls and refrigerate until serving time.
 TO SERVE:
Cut each roll into 1½ inch pieces using a sharp knife, garnish as desired. Alternatively, wrap the rolls in parchment paper first, then plastic wrap for a great grab and go lunch. These will keep for 3 days or so.
 
TERI’S TIPS:
  • Not a fan of Nori, use Nappa cabbage, Romaine leaves or raw veggie wraps such as the ones from LIVE.  And vary the veggies if you desire.
  • Soaking the nuts activates enzyme activity for improved digestion and nutrient absorption.

Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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