Nori Vegetable Rolls with Wasabi Avocado Dip – Natalia Rose
- 3 Nori sheets
- 2 cups field greens
- 1 beet, julienned
- 1 carrot, julienned
- 1 cucumber, julienned
- 2 Scallions, halved and sliced (white and green parts)
On the left side of a nori sheet, place a mound of greens and top with some of each of the remaining vegetables, letting them hang over the edges a bit. To roll, bring the bottom left corner to the top right corner to create a triangle shape, and continue rolling until it forms a cone. Repeat for all 6 rolls and serve with sauce on the side.
Wasabi Avocado Dressing
- 2 ripe avocados
- 1 Tbsp. wasabi paste
- 1 scallion, chopped
- 2 Tbsp. fresh lemon juice
- Salt & pepper
Combine all the ingredients in a high speed blender and blend until smooth.
- 2 Nori sheets
- Field greens or baby kale and baby rocket
- 2 leaves of Cos Cos, cut in half and remove stem
- Your choice of vegetables;
- beetroot, julienned
- carrot, julienned
- cucumber, julienned
- purple cabbage, julienned
- zucchini, julienned
Place Nori Sheet, shiny side down. Spread Hummus filling (dip section) over ¾ Nori Sheet
Place 2 halves of Cos Cos, covering ½ Nori sheet, then spread Avocado Aioli (dip section) over Cos Cos
Place baby kale and baby rocket
Place 3 to 4 types of your favourite vegetables, julienned
Roll firmly (to seal Nori apply water at the end of sheet), and slice in half on a diagonal with a shape knife. Enjoy!
Sushi Filling – Sally Jackson
- 6 cups chopped parsnip
- 1 Tbsp. almond butter
- 1 Tbsp. coconut oil
- 1 Tbsp. tahini
- 2 Tbsp. tamari (maybe a little less to taste)
- 2 Tbsp. lemon juice
- 1 ½ tsp. sesame oil
- 1 tsp. salt
* Favourite vegetables; red pepper, carrots, cucumber, avocado etc.
Place parsnip in food processor and pulse to rice-like constancy.
Whisk or blend liquid ingredients then stir thoroughly through parsnip in a large bowl.
Serve over salad, in lettuce cups, as a side dish or stuff into Nori rolls.
Wrap – Nori sheet
Condiments – ginger, wasabi paste
Ingredients for 1 person
- 1 Avocado, ripe
- ½ tomato
- 1 tsp. minced onions
- 1 Tbsp. fresh basil
- 1 tsp. oregano
- 1 Tbsp. fresh lime juice
- Sea salt and pepper
Cut avocado in half and remove seed. Then season both halves with salt and pepper.
Now mix the chopped tomato, the minced onion, the lime juice and place it in the avocado pit holes.
Tomatoes Stuffed with Broccoli and Goats Feta
- 8 medium tomatoes
- 200g broccoli
- Goats Feta
- 1 small red bell pepper
- 2 medium red onions
- 1 clove garlic
- 1 Tbsp. basil
- 1 pinch sea salt and cayenne pepper to taste
Cut off the stem ends of the tomatoes and scoop out the pulp. Take care to leave at least 0,5 cm (0.25 inch) of tomato to the skin for stability (tip: you can use the pulp for salsa or tomato sauce).
Then chop all ingredients into small pieces and stir-fry for 6-8 minutes in a pan with some butter. Add salt and pepper and mix well.
Now fill the tomatoes with the mixture and put them in the pre-heated oven at 160°C (325°F) for around 20 minutes.
Enjoy as snack or side dish.
Tomatoes with Feta & Basil
Ingredients for 4 persons
- 4 big tomatoes
- Goats Feta
- 1 bunch fresh basil
- 2 cloves of garlic
- Juice of 1 lemon
- Sea salt and pepper
For each person slice one tomato and arrange the slices on a plate. Put some salt and pepper to taste.
Cut the feta in very thin slices, then marinate it in the lemon juice and also add some salt and pepper.
Then put the slices on top of the tomatoes.
Afterwards, pour over the minced garlic and decorate with the fresh basil leaves.
- 2-3 zucchinis
- 2 large ripe tomatoes
- 1 cup sundried tomatoes
- 1 red bell pepper
- 2 Tbsp. minced fresh basil / 2 tsp. dried basil
- 2 tsp. dried oregano
- 4 button mushrooms
- 1 tsp. crushed garlic (optional)
- 4 Tbsp. olive oil (optional)
- 1/2 tsp. salt (optional)
- Dash black pepper
- Dash cayenne
Additional veggies (optional);
- 1/2 red bell pepper
- 100g cherry tomatoes
- Any other veggies you like! (carrot, mushroom, onion…)
Put all ‘sauce’ ingredients into a food processor / blender. Turn appliance on until desired consistency is achieved. If desired, chop up some extra veggies to add ‘crunch’ to your dish.
Using either a spiralizer or vegetable peeler, create ‘noodles’. Peel the skin off the zucchini for a more authentic pasta feel, or leave the skin on for a crunchier texture.
Spiralizing / peeling carrot is also a nice variation.
Pour the sauce over the pasta and enjoy!
- 1/2 cauliflower
- 1/2 brocco-flower
- carrots and cucumber sticks
- 1 avocado
Blend some cauliflower and brocco-flower, until ‘rice like’. Spread cauliflower and brocco-flower rice on the nori sheets
Layer carrot and cucumber sticks, avocado and sprouts on rice
Drizzled a little tahini on top. Roll up and slice, enjoy!
Dipping sauce of braggs or tamari, sprinkled with sesame seeds