So I didn’t post for a week.
Sigh… it’s summer. Forgive me.
I was busy watching the boy get convocated, hopping town on my bike to catch as much NXNE as one borrowed press pass can allow, plus plain ol’ workin and schoolworkin’.
I used to think cookies were the best way to say “I’m sorry.”
Today, however, I think these will do just fine.
Remember last week, when I spent Saturday mauing (sp?) down on Raw Nori Rolls at the Raw Vegan Fest?
I knew they’d be perfect for a recreation in my kitch. Nut and seed pâtés are a stupidly easy way to add some protein, heartiness, and flavour to any dish, and since sunflower seeds often go otherwise overlooked, I figured this would be a great chance for them to get out of their shells (note to self: stop writing after 1 a.m.)..
You might ask why I advise soaking nuts and seeds. (You might, if you don’t just do everything I say with reckless abandon.) Well, if that’s what you’re asking, here’s the semi-scientific rationale:
Soaking releases the enzyme inhibitors in nuts and seeds that basically make them challenge your body’s digestion and absorption. Thus, if you want maximum nutrient efficiency and happy tummy times (and who doesn’t?!), always soak your nuts and seeds, then rinse them well!
Here’s a handy dandy guide to ideal soaking times:
And once you’ve done the soaking, you’re just a few minutes a way from eating these!
Sunflower Seed Pâté Raw Rolls (raw, vegan, gluten-free, sugar-free)
For the pâté:
1/2 cup sunflower seeds, soaked and rinsed
1/4 cup almonds, soaked and rinsed
1 carrot, chopped roughly
2 tbsp chopped onion
2 tbsp tamari, nama shoyu, or bragg’s liquid aminos (or plain ol’ soy sauce)
handful of parsley
juice of half a lemon
sea salt, to taste
Place all ingredients in a food processor and combine to desired consistency. If you can make ahead, do—the flavours come together once they’ve sat around together for awhile. You know—camraderie.
For the rolls:
Sheets of Nori (Sushi wrappers)
Sprouts (Pea or sunflower sprouts would be nice)
Spread 3 tbsp of the pâté on the non-shiny side of the nori, about 1/3 of the way up. Pile with sprouts. Roll up like sushi, using water to seal the edge of the nori. Chop into rolls (note: it helps to wet your knife!), and sprinkle sides with sesame seeds and whole black chia seeds for garnish. Serve sushi-style with pickled ginger, wasabi, and soy sauce, tamari, or coconut aminos.