I admit, give me a nori sheet, some avocado and veggies and I'm happy. But not everyone likes seaweed, and it's good to add more greens to your diet anyway, so a veggie roll is a fun way of bringing your raw veggies together. Moreover, they also look pretty impressive, with limited work! These little bundles of love (and veggies) are perfect for lunch boxes too. Just pop in a little container of tamari or dipping sauce and you're ready to go. For this recipe I used Mimi Kirk's nori roll pâté which I altered slightly. As an alternative you could use hummus or parsnip dip or cashew cream cheese.
For 4 rolls you will need:
2 Swiss Chard leaves, or other vegetable leaf such as collard
Sweet red pepper
Fresh micro-greens or sprouts
(You can use whatever veggies you like, but I find that avocado gives the roll a more satisfying edge and the sweet red pepper a delicious crunch, plus it's pretty!)
For the pâté:
1/2 cup walnuts
1/4 cup pecans (or use all walnuts)
1/2 cup carrots, peeled and chopped
1/2 cup sweet red pepper, chopped
1/4 cup dulse (if you haven't got any, no problem, the recipe is good without too)
1 tablespoon shallot, chopped
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1/2 tablespoon tamari
Sea salt and freshly ground black pepper, to taste
Sprinkling of paprika
As an alternative, try using 1/4 cup beetroot + 1/4 cup carrots. It gives the pâté a beautiful, vibrant colour!
Put all the pâté ingredients in a food processor and pulse until you reach the desired consistency of a pâté.
Now, wash and pat dry your leaf. Then remove the middle stem with a knife. You will end up with two pieces. I like putting mine underside (veiny side) down as they look prettier once rolled up. Now spread on the pâté.
Spread on the pâté
Leave a little space at the top of the leaf, otherwise when you roll it up, all the pâté will get squeezed out.
Leave a little space at the end
Now start adding your veggies. Keep them spaced out for easy rolling.
Start adding some veggies
Add a few fresh herbs if you have them. A little rocket gives it a peppery kick.
Some fresh herbs and rocket
Top with some micro-greens. This is red clover, one of my favourites.
Fresh sprouts are always a delicious addition!
Start rolling it up.
Now start rolling it up
Keep going, right until the end.
And then push a toothpick through it to keep it rolled up.
Stick a toothpick in to keep it rolled up
Yay! You've made a veggie roll!
Beautiful bundles of veggies!
Serve with a little dish of tamari for dipping, or alternatively, make a dipping sauce.
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