StarFire
04-26-2007, 08:32 PM
Hey there TiggerB and anyone else that cruises by,
I have found the recipes in Alissa's book to be amazing - You gotta give them a try!!
But here's one thing i do to the nori roll ups that I love:
its called Lemon Garlic Patee
1 1/2 cup soaked walnuts
Juice of 2 LARGE lemons (plus a tad more if you like! :D )
3 tablespoons of olive oil
1 or 2 dates (to taste)
5 to 8 cloves of garlic (or more if you have a dh like mine :rolleyes: !)
10 squirts (or so) of Braggs - or Tamari Sauce.
throw it all in a FP and have some water handy. Add water to make it smooth but fairly THICK.
Lay out all your ingredients:
Alfalfa sprouts (alfalfa and garlic sprouts whatever..)
Suggested veggies - any combination of the following:
carrots Julienned? (not sure how to spell that but sliced long and THIN)
green onions
green beans
zucchini
portabella mushrooms
celery
red bell peppers (or orange)
Avocados
bean sprouts
cucumbers
(now with cucumbers you first -- cut length wise DE-SEED) then cut them long and thin. The seeds and the stuff around the seeds contain too much water and will make your nori real soggy if you dont do this first.
The idea is to get a good combination of color.
Lay the Nori sheet down on a bamboo Nori mat, (gotta have one of these!)
If you don't have one - I've used wax paper in a pinch (about 8 x 11" sheet)
sprinkle lightly with water (this will soften the Nori so it's easier to roll)
cover the Nori with the Lemon Patee - stay about 1/2 inch (or less) from the left and right edges. The edge closest to you - cover all the way to the edge with Patee.
The edge FARTHEST from you - stay at least 1 or 2 inches away from that edge.
Lay a thick layer of alfalfa sprouts down on top of the patee
then about 3 inches away from you -- moving toward the center of the Nori wrap begin laying down your veggies all in one little row - piled one on top of the other (this should be off center just slightly)
Then begin rolling it up - the side closest to you -- rolling away from you.. Make sense?? towards the edge farthes from you.
As you begin rolling the nori --
stuff will begin squishing out towards the edges. That's why you don't go all the way to the edges.
Once the Nori is completely rolled up tightly - you can take some water to moisten the edges and seal the Nori closed.
Whew - I probably made that sound harder than it actually is!!
It's actually very easy Tiggerbounce!!
let the Nori sit for a few minutes, then slice with a very sharp knife.
serve with little dishes of Nama Shou or Braggs and a little Wasabi oil or Wasabi that you've mixed up.
I've served this to 'dye-hard' sushi eaters and they have loved them each time!!
enjoy!
I have found the recipes in Alissa's book to be amazing - You gotta give them a try!!
But here's one thing i do to the nori roll ups that I love:
its called Lemon Garlic Patee
1 1/2 cup soaked walnuts
Juice of 2 LARGE lemons (plus a tad more if you like! :D )
3 tablespoons of olive oil
1 or 2 dates (to taste)
5 to 8 cloves of garlic (or more if you have a dh like mine :rolleyes: !)
10 squirts (or so) of Braggs - or Tamari Sauce.
throw it all in a FP and have some water handy. Add water to make it smooth but fairly THICK.
Lay out all your ingredients:
Alfalfa sprouts (alfalfa and garlic sprouts whatever..)
Suggested veggies - any combination of the following:
carrots Julienned? (not sure how to spell that but sliced long and THIN)
green onions
green beans
zucchini
portabella mushrooms
celery
red bell peppers (or orange)
Avocados
bean sprouts
cucumbers
(now with cucumbers you first -- cut length wise DE-SEED) then cut them long and thin. The seeds and the stuff around the seeds contain too much water and will make your nori real soggy if you dont do this first.
The idea is to get a good combination of color.
Lay the Nori sheet down on a bamboo Nori mat, (gotta have one of these!)
If you don't have one - I've used wax paper in a pinch (about 8 x 11" sheet)
sprinkle lightly with water (this will soften the Nori so it's easier to roll)
cover the Nori with the Lemon Patee - stay about 1/2 inch (or less) from the left and right edges. The edge closest to you - cover all the way to the edge with Patee.
The edge FARTHEST from you - stay at least 1 or 2 inches away from that edge.
Lay a thick layer of alfalfa sprouts down on top of the patee
then about 3 inches away from you -- moving toward the center of the Nori wrap begin laying down your veggies all in one little row - piled one on top of the other (this should be off center just slightly)
Then begin rolling it up - the side closest to you -- rolling away from you.. Make sense?? towards the edge farthes from you.
As you begin rolling the nori --
stuff will begin squishing out towards the edges. That's why you don't go all the way to the edges.
Once the Nori is completely rolled up tightly - you can take some water to moisten the edges and seal the Nori closed.
Whew - I probably made that sound harder than it actually is!!
It's actually very easy Tiggerbounce!!
let the Nori sit for a few minutes, then slice with a very sharp knife.
serve with little dishes of Nama Shou or Braggs and a little Wasabi oil or Wasabi that you've mixed up.
I've served this to 'dye-hard' sushi eaters and they have loved them each time!!
enjoy!