Tag Archives: nori

Aug 29 2012
8 Comments
Raw

Mean Green Openface Sandwiches!

I’m calling this the mean green sandwich because it’s full of raw, good-for-you awesomesauce and they’re open face because I like to look my meal in the eye. Fortunately these don’t have any eyes because I have issues with that. The first thing I did was make a basil garlic spread using the following:

1 very large handful of basil leaves

5-6 peeled garlic cloves

1/4 cup of pumpkin pits

1/4 cup shelled hemp seeds

2 tbsp nutritional yeast

2 tsp Meyer lemon olive oil

2 tbsp veganaise

1/2 tsp flake red pepper

1/2 cup of water (you might not use all of it)

I blended all of that up, adding water as needed to form a spreadable texture. We spread it on sliced, toasted gluten-free bread and topped it with spinach and avocado.

I added a lot of extra flake red pepper because I’m just that kind of girl. This was a fast and delicious meal. The buttery avocado was a great contrast to the spicy basil and pesto. The nuttiness of the bread and hemp reminded me I was getting a heaping dose of omega fatty acids and protein to go with my antioxidants and iron.  It would have been great in a nori wrap with sprouts too for a real raw meal! Maybe we’ll do that next time and until then, nom on!

This is Christie, signing off!

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Mar 15 2012
5 Comments
Main Dishes, Recipes, Snacks

Smoked Pumpkin Seed Spread

Thursday nights are raw nights at the Alldestroyers’ household (Alldestroyers is an anagram of both our last names, I’m a nerd. Don’t judge me). Today I  decided to finally try making my own spicy spread, trying to replicate smoked salmon but without the fishiness.

We started our sprouts in advance and started soaking the pumpkin seeds the morning of this dinner.

Otherwise, I started with the following:
1/3 cup of shelled pumpkin seeds, soaked 6 hours in distilled water
1 tbsp of tahini
1/2 tsp smoked paprika
2 cloves of garlic
1/2 tsp ground cumin
juice from 1 lemon as needed
pinch of nutmeg
1 tbsp nutritional yeast (optional)
salt and pepper to taste (I ended up using chipotle to add spice since it’s also smoked)

We put it in the food processor and monitored it while Brent got the rest of the materials we needed to make salad rolls.

Overall they were a hit. Not fishy at all and definitely smokey and satifsying. I think we ate 4 rolls between us. Considering that this was after a grueling double session of Brazilian jiu jitsu, this is really saying something.
We put asparagus, home grown sprouts, carrot, cucumber, spinach into these wraps along with our awesome smoked pumpkin spread. We dipped them in raspberry salad dressing and the combo was faboo! Check out my customer appreciation photo: it was so good it actually blew Brent’s shirt off.

There’s a good chance I’ll use this recipe again to serve on crackers with “cheese”, as a dip for veggies, or as a regular sandwich spread.

This is Christie and Brent, signing off.

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