“Let food be thy medicine and medicine be thy food.”
Having a plant based diet doesn’t mean I stay away from all animal products. I’m not one to simply cut something off totally and completely. Even dairy! Yes, I don’t buy those products for home consumption but special occasions do call for some cheesy pastas or creamy ice cream for dinners outside. But then I go home and I go back to consuming more fruits and veggies with healthy fats and proteins and a little bit of grains.
Like these Nori Rolls… I had the urge to make something with seaweed and quinoa and voila! Vegan Quinoa Sushi! I do like my food saucy so I probably should’ve added some hummus in the rolls to moisten them up a little. But well, I was out of chickpeas and I thought the dipping sauce should be more than enough. Indeed it was! The Yuzu was most definitely a winner.
But what do I know? Like I always say, I’m not one to use measurements but the recipe below is approximately what I (more/less) used. Make it your own! Add some hummus to the rolls or use almond butter instead of peanut for the sauce. Either way I’m sure they’ll taste just as great.
4 nori sheets
1 cucumber, julienned or thinly sliced with a peeler
1 carrot, julienned or thinly sliced with a peeler
1/3 of a red rapsicum, julienned
1/2 cup red cabbage, brunoise (chopped to small pieces)
1/2 cup cooked quinoa
1 tbsp tahini
1 tbsp real peanut butter (made of just peanuts, no sugar, no oil, no salt)
1 tbsp low sodium soy sauce
2 tsp yuzu powder
2 tsp real maple or agave
2 drops of Young Living Yuzu Essential Oil