Green_Woman
09-12-2008, 05:38 PM
My Raw Nori Rolls Success!!!
Posted Today at 03:34 PM by Green_Woman
I wish I had only taken pictures to show you all the de-LICIOUS lunch I just prepared!!!
I used the following ingredients:
2 Nori sheets
2 small tomatoes
1 carrot
1/3 head of califlower
1/2 just-ripe avacado
1 cluster of radicci sprouts
1 garlic-stuffed olive (garnish)
1/4 red bell pepper
Bragg's Aminos
Scallions
I started by chopping the tomatoes, califlower and carrot into medium chunks and tossing them in the blender. I added a few squirts of Bragg's and 1/4 cup filtered water and let the veggies blend into a thick, salmon-colored paste. (Depending on taste of tomatoes, it actually has a salmon-esque flavor tinge, as well!)
Then, I laid out one Nori sheet and spread about 1/2 cup of the veggie paste over the top, leaving 2-inches of space around the edges to avoid "over-filling".
I let that mixture sit on the Nori sheet while I then sliced the acavado, red bell pepper, scallions and laid them neatly on top of the "salmon-paste".
Then, I laid out the second Nori sheet on a plate, spread a much smaller amount of "salmon-paste" over the top.
Finally, I rolled the first Nori sheet with all the delicious veggies and the paste into a thick (very thick, large) burrito-shaped roll, and then laid that on the edge of the second Nori sheet and rolled them together so I had a double-layered Nori "roll".
I put this huge, flavor-saturated Nori Sushi Roll onto a new plate, cut it in half, slid the halves apart so I could see the colorful fillings, and garnished the plate with a sprig of radicci sprouts, tiny slices of tomato and a single garlic-stuffed olive in the center of this "flower".
Last of all, I sprinkled the entire plate liberally with Celtic sea salt, and voila!
A wonderful new favorite lunch that took all of 10 minutes to prepare and 20 seconds to devour!!!
Posted Today at 03:34 PM by Green_Woman
I wish I had only taken pictures to show you all the de-LICIOUS lunch I just prepared!!!
I used the following ingredients:
2 Nori sheets
2 small tomatoes
1 carrot
1/3 head of califlower
1/2 just-ripe avacado
1 cluster of radicci sprouts
1 garlic-stuffed olive (garnish)
1/4 red bell pepper
Bragg's Aminos
Scallions
I started by chopping the tomatoes, califlower and carrot into medium chunks and tossing them in the blender. I added a few squirts of Bragg's and 1/4 cup filtered water and let the veggies blend into a thick, salmon-colored paste. (Depending on taste of tomatoes, it actually has a salmon-esque flavor tinge, as well!)
Then, I laid out one Nori sheet and spread about 1/2 cup of the veggie paste over the top, leaving 2-inches of space around the edges to avoid "over-filling".
I let that mixture sit on the Nori sheet while I then sliced the acavado, red bell pepper, scallions and laid them neatly on top of the "salmon-paste".
Then, I laid out the second Nori sheet on a plate, spread a much smaller amount of "salmon-paste" over the top.
Finally, I rolled the first Nori sheet with all the delicious veggies and the paste into a thick (very thick, large) burrito-shaped roll, and then laid that on the edge of the second Nori sheet and rolled them together so I had a double-layered Nori "roll".
I put this huge, flavor-saturated Nori Sushi Roll onto a new plate, cut it in half, slid the halves apart so I could see the colorful fillings, and garnished the plate with a sprig of radicci sprouts, tiny slices of tomato and a single garlic-stuffed olive in the center of this "flower".
Last of all, I sprinkled the entire plate liberally with Celtic sea salt, and voila!
A wonderful new favorite lunch that took all of 10 minutes to prepare and 20 seconds to devour!!!