A group of us at Village Home decided we needed a place to share healthy recipes our families would like. If you have recipes to share and would like to join this blog, please email rosalyn.newhouse(at)villagehome.org.

Saturday, May 31, 2008

Raw Nori Rolls

This is a recipe I got from Raw Food Made Easy for 1 or 2 People Guide from the DVD by Jennifer Cornbleet. The "Not Tuna Pate" recipe used here is included below.

California Rolls
Yield: 2 rolls, 1 serving

2 nori sheets
2 teaspoons mellow white miso
1 carrot, peeled
1/2 ripe avocado, thinly sliced
1/2 cucumber, peeled, seeded and cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/4 cup Not Tuna Pate

Make carrot ribbons by drawing a vegetable peeler down all sides of the carrot until there is nothing left to peel. Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori. Along the edge of the nori closest to you, layer the carrot ribbons, cucumber, avocado, red bell pepper and Not Tuna Pate.

To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeezing it with the mat; then lift and continue rolling.

Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seem of the roll. Cut the roll into 6 pieces with a serrated knife. Fill, roll and slice the other sheet of nori the same way. Arrange on a plate and serve immediately.

Not Tuna Pate
Yield: 2 cups, 4-6 servings

2 cups soaked raw sunflower seeds*
1 cup soaked raw almonds**
1/2 cup water
1/4 cup fresh lemon juice
1/3 cup minced celery
1/4 cup minced red onion
1/4 cup minced fresh parsley
3/4 teaspoon Celtic sea salt

Place the sunflower seeds, almonds, water and lemon juice in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in the celery, onion, parsley and salt. Mix well. Stored in a sealed container in the refrigerator, Not Tuna Pate will keep for five days.

*sunflower seeds soaked for 2 hours and rinsed
**almonds soaked 8-12 hours and rinsed

1 comment:

Rosalyn said...

I made these last week! We don't eat any soy products, so instead of miso I used the food processor to make a paste of calamata olives and a little olive oil. Instead of the seeds, I used canned salmon (wild caught, from Trader Joe's). The rolls were delicious! Thanks Kathy!