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Sushi, Almond Veggie Pate Nori Rolls
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FILLING: | |
1 C | almonds |
2 C | cashews |
1 Tbsp | grated Ginger |
1 clove | garlic |
3 | carrots, chopped |
1/4 C | yellow onion, chopped |
1/2 C | raisins |
1 tsp | salt |
2 Tbsp | olive oil |
1 Tbsp | lemon juice,, (from half lemon) |
Grind nuts in food processor While running processor drop in remaining ingredients WRAPPING: | |
4 sheets | nori, Or |
8 sheets | nori for thin rolls |
4 C | spinach leaves, washed & dried |
2 C | Assorted veggies-cucumber, sprouts, any |
Lay out nori slightly wet 1/3 of sheet. Add layer of spinach covering the wet 1/3 nori. Top with pate. Top with veggies. Roll tight. When close to end, wet last 1" of nori. Complete roll. If needed. Wet seam to seal edge. Make partial cuts to determine cuts. Then cut through. DIPPING: | |
2 Tbsp | Tamari |
1 tsp | Wasabi power |
1 tsp | water |
Mix wasabi & water to create paste.
Mix desired wasabi into tamari.
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