Makes 9 sushi rolls
- 1 ½ cups soaked pecans
- 1 ½ cups soaked walnuts
- 3 pitted madjool dates
- 3-4 cloves garlic
- ½ cup olive oil
- 1 Tbsp. hemp hearts
- ¼ cup fresh cilantro
- 2 Tbsp. parsley
- ½ tsp. salt or to taste
- 1 large head of celery root
- 2 tsp. lemon juice
Choose from a variety of fresh sliced vegetables such as: sweet peppers, hemp seed, sprouts, chia seed, carrots, sesame seed, cucumber, avocado, mushrooms, pickled ginger.
Blend all Paté ingredients together in a food processor to make a paste.
Make Raw Rice by peeling the outer skin of celery root. Chop into chunks and process in food processor, add lemon juice and pulse a few times to mix in lemon juice.
Take one raw nori sheet and spread 3 Tbsp. of the paste onto a sheet of raw nori. This works best with a spatula to avoid ripping the nori sheet.
Sprinkle with 4 Tbsp. of raw celery rice. Take your sliced fillings and place at top of nori sheet closest to you. Add hemp or chia to increase protein if desired.
Begin to roll using both hands. Gently but firmly tuck and roll at the same time to create a firm sushi roll. Cut the roll in half and then in half again continue until you have your desired size.
Nutrition facts per roll: Calories 235; protein 8 g; fat 18 g; carbs 11 g.
Miso Ginger Dip
- ½ cup olive oil
- 1 tsp. toasted sesame oil
- 1-2 cloves of garlic
- 1 inch slice of peeled ginger
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. maple syrup
- 2 Tbsp. buckwheat miso
- 1 Tbsp. tamari
- Pinch of smoked chipotle or cayenne powder (optional)
Start food processor, put ginger and garlic through top while blades spin. Add everything else to the ginger and garlic. Blend till smooth in processor. Ginger Miso dressing can be used for dipping vegetables or thinned with water it makes a great salad dressing.
Nutrition facts per serving: Calories 24; protein 0 g; fat 2 g; carbs 1 g.
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