The 30-Minute Vegan - Mark Reinfeld [41]
If You Have More Time
If you happen to crack open a coconut with medium-soft meat, try scooping it out and roasting in a toaster oven at 350°F with a splash of soy sauce, until the edges start to brown, about 10 minutes. You can use this as a substitute for the dulse in this recipe.
LIVE NORI ROLLS
Nori rolls are convenient for meals on the go or as an elegant appetizer. You can serve them with a simple soy sauce for dipping or with the Spring Roll Dipping Sauce (page 308). Nori sheets come either toasted or sun-dried. Use the sun-dried version for a truly raw roll. The key for a successful raw nori roll is for the pâté not to be too moist or the nori sheet will get soggy and spoil everyone’s fun. Here we provide two pâté recipes, each of which lends itself to numerous variations.
SERVES 4
1 recipe pâté (recipes follow)
4 nori sheets
2 cups mixed salad greens
1 avocado, sliced thinly
4 long strips peeled and seeded cucumber
(optional)
1 cup grated carrots and/or beets
(optional)
1 cup sunflower sprouts (optional)
1. Prepare the pâté according to its recipe.
2. Place a nori sheet, the shiny side down, on a bamboo rolling mat or a clean cutting board. Spread about ¼ to ½ cup pâté on the nori sheet, leaving about 1½ inches at the top of the sheet. Add a small amount of mixed greens, top with a couple of thin slices of avocado, cucumber, grated carrot and beets, and sunflower sprouts, if using. The more fillings you add, the more challenging it will be to roll, so first-timers may want to start with a very small amount and work their way up.
3. Fill a small bowl with water. Begin to roll the nori as tightly as you can, being careful not to tear it. Dip your fingers in the bowl of water and moisten the top 1½ inches of nori. Finish the roll and let it sit, sealed side down, for a few minutes.
4. You can serve the roll in one piece, make a diagonal slice in the center and serve two pieces, or go a step further and cut the halves in half to create four slices per roll. This last way lends itself to creative displays for appetizers or platters.
Note: If the pâté is watery, you can strain out some of the liquid with a cheesecloth before using in the rolls.
Variations
• Replace the pâté with Macadamia Ricotta (page 219) or another nut cheese (see page 291).
• Adding a layer of Pesto (page 246), or cashew or macadamia cheese (see page 219) on top of the pâté creates an enticing visual, as well as an additional taste sensation!
PEPITA PÂTÉ
Pepita is the Spanish word for pumpkin seed: a dark green seed with a deep, nutty flavor. If you have time to soak them for an hour before using, it improves the flavor. This recipe also works well with sunflower seeds.
MAKES 1½ CUPS
1½ cups pumpkin seeds
1 garlic clove
½ cup water
2 tablespoons freshly squeezed lime juice
2 tablespoons minced fresh cilantro
2 tablespoons nutritional yeast (optional)
2 teaspoons olive oil (optional)
½ teaspoon chile powder
½ teaspoon sea salt, or to taste
⅛ teaspoon black pepper, or to taste
½ teaspoon Nama Shoyu, or to taste
(optional)
½ jalapeño pepper, seeded (optional)
1. Soak the pumpkin seeds in 3 cups of water for 5 to 10 minutes. Drain and rinse well.
2. Place in a food processor with the remaining ingredients and process until smooth. You may need to add more water, depending on the strength of your processor. The consistency should be smooth but not watery. Let the mixture sit for 10 minutes or longer before serving, to allow the flavors to marinate.
3. The pâté will last for 3 days when stored in a glass container in the fridge.
Variations
• Replace the pepitas with sunflower seeds or almonds.
• Replace the cilantro with fresh basil, dill, or Italian parsley or a combination of your favorites.
• Add 1 cup of finely chopped vegetables to the pâté after processing.
Superfoods for Health