Contributing Monkie Vanessa Sherwood
Published on January 27, 2009
with Pecan Paté, Spicy Miso, and Fresh Veggies (raw)
If you make the pecan pate ahead of time, it’s easy to make these rolls when the urge arises. The pate will last a good week or so in the fridge. I wouldn’t recommend making the entire roll ahead of time, because the nori will get soggy. But if you’ve pre-made the pecan pate, all you have to do is cut up the veggies, smear the miso paste on the nori and roll.
For the pecan paté:
2 Cups Pecans
1/3 Cup Minced Red Onion
1/2 Cup Chopped Parsley
2 Tablespoons Lemon Juice
1 Teaspoon Garlic Powder
2 Teaspoons Nama Shoyu
2 Teaspoons Cold Pressed Sesame Oil
Place the pecans into a food processor. Process until you have small crumbs. Add the rest of the ingredients and pulse chop in.
For the Rolls:
1 Normal Avocado, Sliced
Hand Full of Sprouts
1 Normal Red Bell Pepper, Julienned
2 TablespoonsDark Miso Mixed with 1/4 Teaspoon cayenne
Nama shoyu and wasabi powder for dipping
Spread 1 teaspoon of the spicy miso on a sheet of nori. Smear 2-3 tablespoons of the pate evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with sprouts, cucumber, red bell pepper and avocado slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier.
Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, you may want to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up.
Cut the roll in half and put on a plate. Serve with some nama shoyu mixed with wasabi powder if desired.