These deliciously loaded with veggies nori wraps are perfect as a light snack, appy or a main meal!
~Vegan & Gluten-Free~
Photo: by Mandy Hengeveld
Ingredients:
1 medium carrot, peeled and grated
1/2 medium beet, peeled and grated
1/4 cup red cabbage, thinly sliced
1/2 cup romaine lettuce, thinly sliced
1/3 cup cashews, coarsely chopped and lightly toasted
4 rice wraps
4 seaweed (nori) wraps
sauce:
2 tbsp ginger, peeled and chopped
2 tsp tamari
2 tsp hemp seeds
2 tsp apple cider vinegar
2 tbsp almond butter or sunflower butter
1/4 cup water
2 tbsp olive oil
Fill half full a large frying pan with warm water. Place one rice wrap to soak and soften for about 2 minutes. Remove carefully allowing excess water to drip off. Place on cutting board and lay seaweed wrap on top. Lightly pat seaweed wrap with wet fingers to soften. Take a portion of the grated carrots and lay out in a strip about 1.5 inches from the side edges on one end of the wrap (toward one corner of the seaweed wrap), then lay some grated beets, romaine lettuce and cabbage on top of carrots. Sprinkle cashews on top of veggies. Fold in both ends of wrap carefully and begin to roll up veggies into a wrap. As you roll, use a few free fingers to keep veggies tight together in wrap. Place aside and repeat another 3 times. Place all sauce ingredients in a high powered blender. Blend on high until smooth. Use sauce as a dip for wraps. Enjoy!!
Serves 2 (as a light meal)
Prep & Make time:
Prep time ~ 10 minutes prep
Making time ~15 minutes
Total time ~ 25 minutes
Love the power of food:
Seaweed
Seaweed contains the largest range of minerals out of any food! This wonderful plant is an excellent source of iodine, calcium, sodium, and a good source of magnesium, iron, potassium, folic acid (B9), riboflavin(B2) and pantothenic acid(B5). Iodine is essential for healthy thyroid function which involves the production of hormones that affect growth, cellular repair and metabolism.
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