01 Aug Delicious basil and cilantro seaweed wrap
These are amazing!! I mean amazing! My son who is quite a picky one always envies me when I make these for myself. He stands around me and nibbles on the thin vegetable slices that I prepare to make this wrap. Once I am done making the sandwich, he steels bites from me. Every time I offer to make him one, he shies away from the offer probably scared by all the veggies that are involved but I am slowly getting him used to this type of healthy and oh so delicious meal. He always tells me that he finds it so pretty and colorful.
I first prepared a similar version of this in a raw eating workshop that I took last fall. We were making raw, plant based maki rolls. Although I really enjoyed the sunflower seed pâté that we made for the sushi rolls, I found it a little on the heavy side and also a little long to prepare. Also, because of the constraints of raw eating, everything had to be thought of and prepared following rigorous standards. That being said, the rolls were absolutely delicious but I have since simplified the recipe so that I can make it quickly at home without preparing anything in advance. My version does not fit into the raw food category because I use hummus which is made from cooked chickpeas but I still benefit from the raw seaweed and the numerous raw veggies that are incorporated into this wrap. And the chickpeas in the hummus are a good source of fiber and protein. Plus, I don’t cut into sushi rolls, I eat it as a wrap and it makes a meal that I can take on the go.
Please though, not to be eaten in the car. It does take some skill. The seaweed is not the strongest of wrap ingredients so it does fall apart easily. But it is sooooo worth it. For those of you who prefer something stronger, you can use a first layer of a wet rice paper and place the seaweed on top and then you begin layering the hummus first and the veggies after on top. But I like mine with the seaweed only.
Ingredients (makes one wrap):
- 1 raw nori sheet
- 1 to 1 1/2 tbsp of hummus (homemade or store bought)
- 1/2 cup of packed fresh basil leaves
- 1/4 cup of fresh chopped coriander (can be more or less depending on taste)
- 1 small cucumber sliced in thin strips
- 1 piece of red cabbage (approx 3″ X 3″ X 3″) thinly sliced (can use mando line)
- 1/4 of one avocado sliced
- (very thin red pepper strips and/or thin carrot strips also add great color and crunch)
- Place the nori sheet on a flat surface. Start by spreading the hummus delicately on approx half of the nori sheet.
- Layer the basil leaves on the hummus, try to make a nice even layer and then spread the chopped coriander on top.
- Place all the strips of vegetables over the hummus and herb layer so that you have an even amount of veggies on all the hummus covered surface.
- Once all the veggies are placed, you need to hold the lower part of the sheet and fold over very tightly so that the veggies are squeezed together and you roll your sheet.
- Hold the wrap with one hand and wet your free hand fingers to then come and wet the edges of the nori sheet and close the wrap so that it sticks. For those of you who have made maki rolls before, this is the same idea.
- If the nori sheets rips, it doesn’t matter, you should be able to still close it up and it is very forgiving.
- Some vegetables can come out from both ends, just squeeze it back in. I then cut the wrap in 2 (easier to eat).
- If not eating right away, I secure in a tight piece of plastic wrap and refrigerate.
The seaweed is very nutritious and healthy. It is an amazing source of plant based omega-3 and protein as well. It has much chlorophyll, a component that resonates with vitality!