Permalink Reply by MerryEllen Ackema on mmmm looks wonderful!
Permalink Reply by ali8un on Made this yesterday but found the dates a bit too sweet. What ratio did you use? I probably need to use a higher proportion of veg filling to the 'rice'. Might work on some other ideas....using less dates (but enough to bind) and other flavours. I wonder if using avocado to bind might work? My other problem is that I then want to eat them with pickled ginger (have you ever read what they put in the commercially available ones? You will never want to eat again!) and soy/tamari.
Permalink Reply by Shery on Sorry for the late reply! Didn't see there were any replies before now.
I use about a date or a date and a half per 'rice' cup. If it's too sweet for you, perhaps you could try other types of dates. Mahdjools are the sweetest to my mouth.
Avocado definitely work; make sure it's very ripe, and let me know what the ratio was used! :)
Permalink Reply by Sunny on Looks great I missed my veggie sushi and created my own.
They do sell raw un-toasted nori at the health food store but it is still processed and with the radiation and toxins in the ocean I no longer eat any seaweed products or soy or corn or potatoes since it is GMO.
Dipping sauce with raw coconut amino acids and ginger.
I got the wrap idea from
http://gliving.com/raw-japanese-colour-wheel-wraps-by-greench/
Stunning Raw Japanese Colour Wheel Wraps by GreenChefs Golubka I usually just eliminate the salt, oils and other ingredients I don't choose to eat and most of the time it turns out great.
If you don't desire the flax just blend a young Thai coconut meat and just enough coconut water to get it to blend in the Vitamix and dehydrate it on a teflex sheet a few hours on 115 until firm and dry to the touch. I flip it over and when it is dry to the touch again yet still pliable - not hard I use it as a wrap. This is translucent like rice paper and also makes great spring rolls. Most of the time I would use romaine lettuce or collards cos it is easier.
I made my own organic pickled ginger slicing it very thin and using coconut secret raw coconut vinegar (like rice vinegar) and sweetener of choice and let it marinate in the refrigerator for a few days. It can last for weeks.
I found an organic daikon radish and pickled it using the coconut vinegar with turmeric and dates blended in the blender and poured it over the radish like I did the ginger. It will also last for weeks.
"Rice" can be made out of the cauliflower or jicama shredded fine with coconut vinegar and sweetener of choice if desired- no salt It can last a couple of days not weeks.
Use whatever veggies you like for the filling: bell pepper, carrots, zucchini, cucumbers, asparagus, lettuce, snow peas julienned, etc. roll up like a burrito and enjoy.
I took these pictures the last time I made it after I ate almost all of it and the snow pea pods so I made another roll to show on the pretty plate
. I didn't know what to decorate the plate with then so I used cucumbers and kiwis though normally wouldn't eat the kiwis at the same meal.
Permalink Reply by ali8un on Tried a variation on the theme tonight. Used a mix of veg to make the 'rice' - cauliflower, carrot and parsnip chopped fine in food processor then mashed in some avocado to help bind it. I liked it!
Permalink Reply by Shery on You should definitely take pictures next time you make it, and make the rest of us drool! :)
Permalink Reply by Sunny on 
Permalink Reply by Courtney Walton on That looks delicious!!! :) I usually use shredded carrots as the "rice," lay sliced cucumber over that, add strips of avocados, and sprinkle a little bit of sesame seeds. Then I roll (raw nori sheet). It's not the prettiest roll, but it tastes soo good!! :) I'll give yours a try! :)
Madison Majhen replied to Madison Majhen's discussion **** Meat-Eaters Say (from my experience at college)Madison Majhen replied to Madison Majhen's discussion **** Meat-Eaters Say (from my experience at college)
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