This was such a fun and delicious recipe to make! I love seaweed, and I love cucumber. This is a great way to enjoy them! 🙂
Pate:
1 cup soaked almonds
cayenne pepper (to taste)
handful fresh parsley
2 celery sticks chopped finely
1 carrot chopped finely
dash sea salt
drizzle of Bragg’s Amino Acids
drizzle of sesame oil
Preparation:
Combine all ingredients in food processor and blend until well mixed and smooth.
Ocean Seaweed Salad:
1 to 1/2 cups pre-soaked mixed ocean seaweed salad (purchase from Asian Market or online)
drizzle of Nama Shoyu
sprinkle sesame seeds (in salad and outside of roll-ups for garnish)
Preparation:
Combine all ingredients in bowl and mix well.
Roll-up:
1 to 2 large cucumbers peeled.
Preparation for roll-ups with mixtures:
I emptied the insides of the cucumber (which was peeled and split in half). Then I placed the pate inside like I was spreading butter on bread. Then I shoved the seaweed inside, and packed it tight. I sliced the cucumber into bite size “sushi” rolls, and sprinkled black and plain sesame seeds, and placed dots of chili sauce. That’s it! 🙂
Vega-Riffic Recipes 