SUNNY ROLL UPS

Naomi Shannon is not my relative, as far as I know, but I love her recipes!!

http://rawgourmet.com/recipes

Basic Pâté

INGREDIENTS

• 3 Cups sunflower seeds, soaked 8-12 hours, sprouted (leave out on counter) 2-4 hours
• 1 cup lemon juice
• 2 tablespoons nama shoyu or similar liquid salt substitute
• 1 clove chopped garlic

DIRECTIONS

In a food processor, process the sunflower seeds, lemon juice, salty liquid and garlic until smooth . Store in a covered container for up to two weeks.

Yields 6-7 cups.

Sunflower Pâté

INGREDIENTS

• 3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
• 1 cup fresh squeezed lemon juice
• 1/2 cup chopped scallions
• 1/4-1/2 cup raw tahini
• 1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
• salt with add'l water, or none at all
• 2-4 slices red onion, cut in chunks
• 4-6 tablespoons coarsely chopped parsley
• 2-3 medium cloves garlic, coarsley chopped
• 1/2 teaspoon cayenne pepper (or more to taste)

DIRECTIONS

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave out on counter) then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid amino's, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

When thoroughly blended taste and adjust the seasoning. The pâté will develop a stronger garlic taste in a few hours.

Yields a large mixing bowl of pâté. (approximately 8 cups)

Sunny Roll Ups

INGREDIENTS

• 1 nori sheet
• 3-4 tablespoons sunflower pate’, recipe above
• 3-4 green olives, sliced
• Wasabi
• 2-3 pieces slivered red pepper
• 3-4 pieces slivered carrot
• Large handful clover or alfalfa sprouts
• Sunflower sprouts

DIRECTIONS

Sunny Roll-Ups are made with square sheets of seaweed called nori, the numerous green seaweed that Japanese restaurants use to make sushi and California rolls. Sunny Roll-Ups look just like sushi—the red pepper or carrot pieces show in the very center, making the dish a visual masterpiece. Even your most dedicated carnivore friends will love them! Once you’ve made them a few times, you will find preparing nori rolls very easy. You can buy nori at health food stores and Asian markets or through several mail order sources. It is available toasted and raw; buy it raw.

Assemble the roll-ups as close to serving time as possible because the nori absorbs the moisture from the filling very quickly and can become a bit soggy. Once you are adept at making the nori rolls, your guests will love watching you assemble them.

Lay 1 sheet of nori on a clean cutting board or bamboo sushi mat. Place 3 or 4 tablespoons of the pate’ along the edge of the nori nearest to you. Using a knife or spatula, spread the pate’ in a band that is almost as wide as the nori (stop within ½ inch (1 cm) of the left and right sides) and approximately 1 ½ inches (3.5 cm) deep. (The resulting band of pate’ will be quite thick.)

Place a horizontal row of thinly sliced green olives down the middle of the pate’. Squeeze a thin, even line of Wasabi down the middle of the pate’ (it’s hot, so use it cautiously). Place several pieces of slivered carrot or red pepper in rows next to the olives. Place a generous handful of clover or alfalfa sprouts on top (you can use more than you would believe possible; they will compress when you roll up the nori.) Finally, place a small amount of sunflower sprouts on top.

Now you are ready to roll. Starting with the end closest to you, lift the edge of the nori and roll it tightly over the pate’ and vegetables. Pull the roll back toward you once or twice to compress the ingredients in the roll. Continue rolling until a tight cylinder is formed. (This gets easier with practice). If necessary, place a bit of water on the very end of the roll to seal it. Serves 1.