Vegan Nori Wraps with Raw Pumpkin Spread
I have been eating very simple for 3 months. maybe 7-10 ingredients a day – counting herbs and spices. I excluded salt and stimulating spices such as garlic and multiple complex ingredients from my diet. The results are great- clarity, lightness and overall experiencing more pleasure from my simple food but tonight I decided to go nuts with my dinner and i created something truly fantabulous! This recipe is so delicious – I almost dare to say it’s TOO DELICIOUS!!!
this is a flavor explosion recipe that I didn’t even mean to share but it turned out so good that i better hurry up and write down or it will be forever forgotten 🙂
Whole Red Kuri Squash – whole, seeds and skin included.
Carrots – 2-3
Cauliflower- 3-4 big florets
Almond or Coconut Milk
Small red or yellow sweet peppers – 2-3
Cowboy Rub Seasoning- substitute for any other favorite seasoning
Apple Cider Vinegar
Garlic- 1 clove
Red Beet Spread Variation:
To the above add:
Beet – 1/4 of a medium size beet
Chipotle pepper or hot pepper
Fenugreek, Mint, Savory, Thyme, etc
Blend well with a High Speed Blender
I used some fajita spice and extra wasabi powder
The pumpkin seeds definitely gave it this nutty, creamy flavor and texture. You do need a high speed blender to ensure they blend into a smooth paste. Same goes for the pumpkin- some of you may need to steam it before blending in order to make sure it’s smooth.
For the wraps you can use nori sheets or collard greens as the wrap and for the filling feel free to use any ingredients you love:
Shredded Carrots, beets
Layer the spread onto your nori sheet, i sprinkled some home dehydrated celery leaves for the salty flavor and some lettuce on top. Then roll, cut and enjoy!
The spread made with extra almond milk makes a great soup!
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Wow! This sounds amazing! Just the kind of thing I’m into right now.
One question, just to be sure, you blended a whole RAW squash?
Karla- yes i blended the squash raw, with the seeds in a high speed blender. this squash is very soft and it blended to a cooked consistency – so depends on your blender and how firm the squash is – but overall the taste and consistency was superb – the seeds gave it a nutty flavor too.
Omg Ali these look incredible, i know what im making tomorrow!! :O