This recipe came about while experimenting with Nori Rolls. I love the spicy bite that the ginger root gives it.
You will need:
½ cup sunflower seeds, soaked overnight and sprouted a few hours (which become almost 1 cup)
1-2 teaspoons ginger, grated
1 clove garlic
3 teaspoons lemon juice
3 teaspoons lime juice
1 carrot (about ½ cup when chopped) I used a pale yellow carrot, hence the light colour
¼ cup celery, chopped
¼ teaspoon salt
½ teaspoon tamari
Drain and rinse the sunflower seeds. Put all the ingredients in a food processor or small-sized blender (I used a NutriBullet) and process until it becomes a textured spread. You will need to scrape the sides of the blender or food processor a few times. That's it! Use it as a filling for Nori Rolls or Veggie Rolls or simply with crunchy raw veggies.
Process ingredients until you reach desired consistency
Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com