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Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies (r/v)
Yum! Pate is made with a base of soaked sunflower seeds and has a nice kick from the wasabi & ginger. This is perfect finger food and delightful to the eye if you use a colorful array of veggies. Can you just see all the nutrition in the colors?

Recipe for pate from The Complete Idiot’s Guide to Eating Raw Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies
1.5c raw sunflower seeds Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies, soaked
1⁄2c carrot, roughly chopped
2TB olive oil
1T freshly squeezed lime juice
1.5t agave Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies
1T wasabi powder Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies
2T pickled ginger
1T pickled ginger brine
1⁄4t freshly ground black pepper
2T Nama Shoyu Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies
1T nutritional yeast Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies
1⁄8t salt or to taste
Nori Seaweed Sheets Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies
Assorted veggies, sliced into thin strips

  1. Rinse sunflower seeds and drain well. Place in a food processor Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies fitted with an S blade. Add carrot, olive oil, lime juice, agave, wasabi powder, pickled ginger, pickled ginger brine,black pepper, nama shoyu, nutritional yeast, and salt.
  2. Process on high speed for 30 seconds or until pâté is smooth. Small chunks of sunflower seeds are okay; larger chunks will break anori sheet.
  3. Before serving, allow pâté to sit for 20 minutes in the refrigerator so flavors can come alive.
  4. Place a sheet of nori down and layer pate and veggies at the bottom third. Roll into sushi roll and wet edge of nori to help seal shut. Using a sharp knife, slice roll into 4-6 sections.

Variation:
After 20 minutes, if you like hotter pâté, stir in 1/4 to 1/2t cayenne. Or soak 1/2 cup arame Nori Rolls filled with Wasabi & Pickled Ginger Pate and Assorted Veggies in warm water to cover for 30min and add to pate.

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