Sun Seed Nori Rolls In The Raw By GreenChef Marni Wasserman

raw nori greenchef marni wasserman 01 Sun Seed Nori Rolls In The Raw By GreenChef Marni Wasserman

I have never been one for sushi. I mean the l kind with white rice and raw fish. I won’t go into all the reasons why. To me, a real nori roll is one that is filled with veggies, kept raw and full of colour. It is one of my favourite things to eat. It is so simple to prepare and makes an amazing snack, lunch or dinner. I don’t know about you, but I like things full – by that I mean complete. I love my food bursting with flavour, colour and texture and there has to be more than one ingredient in my rolls – no matter what. How boring is “kappa maki” – just cucumber all alone in that roll. So sad. There are an abundance of other amazing veggies that would give anything to be inside a luscious roll of nori goodness.

So the key to raw nori making is to use raw nori sheets. It doesn’t work if you buy the toasted kind. So make sure to buy it raw. Then for the filling, you can go crazy with anything from sprouted quinoa, to chopped jicama (an incredible root veggie from Mexico), to shredded cauliflower. But I went on a totally new tangent. I soaked and sprouted some sunflower seeds and almonds– which are loaded with healthy fats and nutty texture. Then I blended them into my version of a mock tuna salad. I threw in some fresh herbs from my garden like dill, oregano and sage, added some dulse (a sea veggie – to give it that true vegan “sea” taste) and other condiments to just make it burst with unique flavour.

Once you spread that on your raw nori sheet, you are good to go and add loads of veggies. I would start with carrots, beets, cucumber, spinach, mango sprouts, avocado. This is a pretty good start and will fill your rolls rather nicely. I promise you will be pleasantly surprised how delicious and filling these are. Take them to your next party or just enjoy them on your own – they don’t even need to be dipped! Continue Reading / See Additional Photos

GreenChef Vanessa Sherwood | Nori Rolls with Pecan Pate

nori rolls vanessa01 GreenChef Vanessa Sherwood | Nori Rolls with Pecan Pate

Nori Rolls
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

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