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Almond Pate Nori Rolls

Almond Veggie Pate Nori Rolls

A delicious save-the-fish style pate made with almonds and cashews, flavored with ginger and lemon. The orange salmon-like color comes from sweet carrots full of beta carotene. Use this pate inside nori rolls, lettuce wraps, and scooped on top of a bed of greens.

Almond Veggie Pate Nori Rolls
(Makes 4 servings)

FILLING

  • 1 cup almonds
  • 2 cups cashews
  • 1 tablespoon grated ginger
  • 1 clove garlic
  • 3 carrots, chopped
  • 1/4 cup yellow onion, chopped
  • 1/2 cup raisins
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, from 1/2 lemon

WRAPPING

  • 4 sheets nori, or 8 sheets if too thin
  • 4 cups spinach leaves, washed and dried

DIPPING (optional)

  • Soy Sauce or Nama Shoyu (raw) or Braggs (gluten-free)
  • Wasabi

To make filling, process almonds and cashews  into a powder, and set aside.

Next, process ginger, garlic, carrots, onion, raisins, and salt into small pieces. Add oil, lemon juice, powdered almonds and cashews, and process to mix well.

Wrap by placing nori sheets onto flat surface. Spread dry spinach leaves along bottom half. Onto spinach, spread about 1/4 cup filling along edge closest to you. Roll up nori sheet. Slice into 6 pieces using a sharp knife.

Serve with soy sauce and wasabi.

thai spring rolls

Thai Spring Rolls with Almond Dipping Sauce

Thai Spring Rolls with Almond Dipping Sauce
(makes 4 servings)

Thai Dipping Sauce

  • 1/4 cup olive oil
  • 4 kaffir lime leaves
  • 1 Tablespoon Nama Shoyu
  • 2 Thai red chilies, to taste
  • 1/2 cup + 2 Tablespoons  raw almonds
  • 1 lemon’s juice
  • 1 cup water,  as needed

Fillings

  • 1 zucchini, julienne
  • 1 cup mung bean sprouts
  • 1/2 bunch basil, de-stem
  • 1/2 bunch cilantro, de-stem
  • 1/4 bunch mint, de-stem
  • 1-2 Thai chili, finely chop

Wrapper

  • 3 large collard green leaves, de-stem and half

To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.

To wrap, place leaves onto flat surface. Layer with fillings, and roll.

Serve with dipping sauce.

Garden Pate Filled Collard Rolls

Garden Pate Filled Collard Rolls

Ani’s Garden Pate
(makes about 4 servings)

  • 1 cup almonds
  • 1 1/2 cup celery
  • 1 tsp ginger
  • 1/2 tsp garlic
  • 1/4 cup carrots
  • 1/8 cup onion
  • 1/4 cup raisins
  • 1/4 tsp sea salt
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice

Place all ingredients into your food processor, then process to mix well. Wrap a few tablespoons of pate inside a collard leaf with a sheet of nori.

Eat with your hands!

delicious living magazine

My recipes for Cobbler Crumble Topping and also my Fresh Taco Wraps ranked numbers 4 & 5 for Delicious Living Magazine’s Top 10 Gluten-free Recipes of 2009.

Read more about the 2009 Top 10 at Delicious Living.
Read my original article Classy Raw Cuisine with 7 recipes in the July 2009 issue of Delicious Living Magazine.

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