Indulging in nut cheeses and seed crackers is a nice treat, specially on thanksgiving when you are supposed to throw in the towel and eat everything you only allow yourself a couple times a year. Although nut cheeses and seed crackers are not bad for you, in fact they are a pretty healthy substitute if you think about it, having too many of them is not good for you. Switching up your nut snacks or apps you eat and serve with some veggie ones are a great way to make things a little healthier. Nori rolls are a great thing to make because they can be veggie based and everybody still loves them without feeling like they are missing out on something tasty. To make veggie nori rolls, you will need...
(makes about 25)
8 seaweed sushi sheets (about 8-10 inch)
1 cup shredded carrots
2 containers (about a two cups) of Alfalfa sprouts
1 can sliced Hearts of palm
Take a sheet of the seaweed and lay a generous amount of alfalfa sprouts along one side. Right next to it, put a thin line worth of carrots, and onto of the two (in the middle) lay the sliced hearts of palm. Rolling is the hard part. It will take some practice but you will get it eventually. Try to roll it as tight as you can. To keep the end stuck to the roll, wet it with water and than take another sheet and place your roll on top of it rolling it again. Because there is no rice, having two sheets helps keep it from breaking, since the veggies can poke a hole easily in the sheet. Stick it together with some water as well. Cutting it is another challenge. I find that using scissors is the best way to go about this, since knives, or at least my knives, are not sharp enough and just end up making the insides of the roll come shooting out the ends. Cut them thick enough that they do not fall apart, but you should be able to make 6 pieces. Serve with soya sauce or raw soya sauce.
Veggies are the best,
Julia
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