I was making my favorite Kale Salad for dinner and wanted something that I like to call a “supplement” to the salad. I found one of Ani Phyo’s recipes for “Almond Veggie Pate Nori Rolls” that I had printed out weeks ago, shoved in my binder and of course forgot about it. Let me tell you something about me and recipes, I’m CRAZY about them. Every time I see something that I want to make (which is at least once a day) I print it out or tear it out of a magazine and stick it in my recipe binder to eventually be organized nicely in my little plastic sheet covers. I just got another binder to keep all my RAW recipes in because I’ve been having such a hard time staying organized….
So I modified Ani’s recipe a bit to make it my own. These turned out delicious!!! I love me some sushi, which is my downfall on the vegan diet. If I didn’t tell you these were vegan, you wouldn’t even know the difference. After eating these, I realized it’s not the fish that I love about sushi. It’s the whole process of using chopsticks to pick up these delicate bite size pieces, dip in soy sauce and wasabi and savor so many flavors and textures in your mouth all at the same time. It’s fun, especially with someone who enjoys it as much as you do.
Here’s what I used:
- 1 cup almonds – soaked for about an hour
- 1 cup sunflower seeds – soaked for about an hour
- 1 cup walnuts – soaked for about an hour
- 1 tablespoon grated ginger
- 1 clove garlic – grated
- ¼ cup white onion, chopped
- ½ cup raisins
- 1 teaspoon Himalayan sea salt
- 2 tablespoons olive oil
- ½ lemon, juiced
*Next time I am going to add a chili sauce to spice it up a bit.
- 6 nori sheets (she called for 4 sheets but I had lots of leftover filling)
- Big bunch of lettuce or spinach
- Soy Sauce or Nama Shoyu (raw) or Braggs (gluten-free)
- Wasabi - (this is necessary for me)
First process almonds, sunflower seeds and walnuts in a food processor or high-speed blender and set aside.
Next, process ginger, garlic, carrots, onion, raisins and salt in food processor. Add olive oil, lemon juice and mix well.
In a large mixing bowl, add the carrot mixture and nut mixture and mix thoroughly.
Wrap by placing nori sheets onto flat surface. Spread dry spinach or lettuce leaves along bottom half. Then spread about 1/4 cup filling along edge closet to you and roll up. Slice into 6 pieces using a sharp knife.
Serve on a fun decorative plate with soy sauce, wasabi and ginger if you have it.