Radient Raw Sushi Rolls

Raw vegan sushi rolls

A radiant and raw twist to sushi. Healthy, low cal and energy packed. Vegan, gluten free, grain free and delicious!

INGREDIENTS

• 1 package of Nori sushi sheets

• 1 lg or 2 med jicama peeled

• 1 avocado

• 1 red bell pepper

• 1 lg cucumber peeled

• Raw asparagus spears

• 1 cup of shredded carrots

• 1 cup of shredded red and green cabbage

• Toasted sesame seeds

• Sprouts option ( I like sunflower sprouts)

Equipment:

• nut milk mesh bag

• Food processor

• Bamboo sushi mat

METHOD

1. Place chopped jicama in food processor until finely chopped.

2. Take out and place in nut milk mesh bag. Press out all of the water ( there is a lot). Place jicama in a bowl to the side.

3. Prepped other veggies.

4. Cut avocado in thin slices.

5. Julien the red pepper.

6. Slice thin strips of peeled cucumber.

7. Keep asparagus long and trim bottoms off.

8. Shred carrots, and cabbages.

9. Place nori sheet on the sushi mat.

10. Spread approx 2 tbsp of jicama along the top of the nori sheet ( closest to you)

11. Lay each vegetable along on top of the jicama.

12. When done laying out the veg, start to roll up the sushi mat, with the nori sheet inside.

13. Keep moving the mat forward in a rolling motion to make a complete roll.

14. Remove mat. To “ seal” the edges of the sushi seaweed roll you may need to add a tiny bit of water along edge stick.

15. Sprinkle some sesame seeds if desired.

16. Keep whole or slice with a sharp knife into “sushi” rolls

17. Serve with a peanut sauce or a tamari ( soy sauce) mixture.

Tempeh Croutons

INGREDIENTS

• 1 package tempeh

• ½ cup olive oil

• ½ cup apple cider vinegar

• 2 tablespoon shoyu

METHOD

1. Slice tempeh into bite-size cubes.

2. In a bowl, mix together the oil, vinegar and shoyu.

3. Add tempeh and mix well.

4. Place tempeh in a baking dish or on a cookie sheet and bake at 325 degrees until golden brown, about 45 minutes.

5. Let cool and serve in your favorite salad.

Pecan Parmesan

INGREDIENTS

• 1 cup unsalted dry roasted pecans

• 2 tablespoons nutritional yeast

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

METHOD

Prepare the pecan parmesan in a food processor or small blender

Combine all of the ingredients and pulse until pecans are roughly chopped. Careful not to over process, you want the pecans to be large enough to still add some crunch.

Great to sprinkle on veggies or on a roasted main