I was so awakened by that latest shot that I went out and got a couple of cucumbers and sprouts the especially following day to make my own, and I have been weaving minor takeoff from that theme around multiple times each week starting now and into the foreseeable future — that is the methods by which enthused I am.
Regardless of the way that Gena likes to apply a thick layer of a sort of spread — think hummus or cashew cheddar — clearly on the nori sheet, I start with the cut cucumbers as I support my nori to stay as new as possible* — the drier, the crisper — and imagine that its most fulfilling to snack into the crunchy layer of cucumbers first.
Also try our recipe : EASY 30 MINUTE BLACK BEAN SOUP #vegan
Ingredients :
- 4 sheets nori seaweed (available from natural food stores and Japanese markets)
- 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don't peel my cucumbers; see note)
- toasted sesame seeds
- ground chili powder (optional)
- 1 ripe avocado, sliced into thin wedges
- 100 grams (3 1/2 ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
- long-stem sprouts or sprouted seeds
- soy sauce, for serving
- Have all the ingredients ready and portioned out into four equal servings before you begin, and have a small bowl or glass of water close at hand.
- Place a sheet of nori on a clean and dry cutting board, shiny side facing down and longest edge facing you.
- Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 3-cm (1-inch) margin of uncovered nori at right.
Read more our recipe : Creamy Mushroom and Spinach Gnocchi #Vegetarian
Source : bit.ly/2LyNCTz
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