By Mandy Froelich / Life in Bloom
This next recipe is a duo I promised a while ago… A delectable merging of raw vegan tuna with vegetables and a to-live-for Asian Dipping Sauce.
“Save the Tuna” Nori Rolls w/ Asian Dipping Sauce
This recipe is super easy, you’ll just want to soak your sunflower seeds one night before hand (that way they can begin to germinate and are easier to digest).
With high levels of toxic metals in seafood, such as Mercury, Copper, and Cadmium, it’s a smart preventative choice to opt for plant-based versions of typical “tuna” salad to enhance your brain function and to increase longevity. An added benefit is that mock tuna saves the oceans from overfishing.
You’ll find many versions of a “mock tuna pate” online, but my version is different because I like to utilize Vitamin-A rich carrot pulp for part of the body for the pate. It cuts down on fat, increases vegetable intake unknowingly for some, and is just so tasty!
Mock “Tuna” Pate
Preparation Time: 20 minutes
Serving Size: 4-5
- 1 1/2 Cup Carrot Pulp (from juiced carrots!)
- 1 Cups hulled, soaked (overnight or 8 hours) Sunflower Seeds
- 1 Tbsp Dulse flakes
- Half a lemon, juiced
- 1 Clove of Garlic
- 1/2 tsp salt and 1/4 tsp pepper
- 1/4 Cup (fresh) Dill
- 1/8 Cup (fresh) Parsley
- For the Wrap:Julienned: Carrot, Celery, Cucumber, Avocado, and Tomato
1) In a medium-sized bowl, place carrot pulp.
2) In a high-speed blender or food processor, combine remaining ingredients (except herbs) until well combined and somewhat creamy. Add in fresh herbs and pulse.
3) Combine mixture with carrot pulp and stir using a spatula or spoon.
4) Lay out a Nori sheet, about 1/4-1/2 Cup of your pate, and julienned vegetables of choice.
5) Carefully roll your Nori roll, keeping it tucked and tight, and seal with a slight dab of water at the end. Let sit for 1-2 minutes….
6) Using a sharp knife, slice into 1 inch bite-sized pieces and lay out on a plate. Serve with your Asian Dipping Sauce. (Recipe below)
Preparation Time: 10 minutes
Serving Size: 6
- 1/3 Cup Namu Shoyu or Braggs Amino Acids or Coconut Aminos
- 1/3 Cup Maple Syrup
- 1/8 Cup Orange Juice
- 1 tsp Ginger
- 1 tsp Garlic
- 1/4 Cup Cilantro
1) In a high-speed blender, blend all ingredients on high until smooth and creamy.
2) Transfer to a small, shallow bowl and use as a dipping sauce. Store in an air-tight container for up to 2 weeks.
Yum! It’s so easy and fun to make raw vegan cuisine. Give your body a boost and tantalize your taste buds with this Asian-inspired recipe. xo