Reduce, Reuse, Upcycle, Repurpose, Recycle.
Upcycled Raw Veggie Nori Wraps with Pickled Daikon Radish
Skosh Japanese Festival IV-August 8th, 2015
Presented by Jeanne Schultz, MEd. www.upcyclingcreations.com
Serves 6-8 or can be used as appetizers
1 organic parsnip
4 cups organic kale, any variety
2 organic carrots, julienned or shredded
1 cup organic julienned or shredded pickled daikon radish (See recipe that follows)
1 organic cucumber, peeled
Toasted organic sesame oil
White and black organic sesame seeds for garnish
Nori Wraps (usually come in packages of 10)
Sprouted Sunflower Seed Pate
1 cup organic sunflower seeds, soaked and sprouted*
¾ cup organic pumpkin seeds, soaked and sprouted*
¼ cup finely minced organic red onion
¼ cup finely minced organic celery
1 clove organic garlic
1 inch organic ginger, peeled, sliced
2 tablespoons organic lemon juice
¼ cup filtered water
¼ teaspoon pink Himalayan salt
¼ teaspoon ground turmeric powder
¼ cup minced organic parsley
Upcycling Tip #1:
Use organic vegetables whenever possible. Consult the Environmental Working Group’s list of the Dirty Dozen and the Clean Fifteen at ewg.org for information on which fruits and vegetables are recommended as safer to buy organic.
*Set up and complete sprouting seeds and daikon pickles two days ahead*
Soak seeds in a large bowl of fresh, filtered water for 6 hours to overnight. Drain and rinse seeds several times with fresh water, then place back in bowl with fresh soak water. After soaking is done, place completely drained seeds into a sprouting jar or colander and cover with clean dishtowel, place in a warm area for two days until sprouting begins, then expose sprouts to sunlight for about 15 minutes. Rinse and drain several times/day.
Upcycling Tip #2:
Sprouting seeds and nuts allows enzyme inhibitors called phytates to be released thereby increasing nutrient values and bioavailability of those nutrients to the human body. Make your own food prep as practical as your schedule will allow and don’t miss out on this already plant strong versatile pate if you don’t have time to soak and sprout!
Directions for creating sunflower seed pate:
Using a food processor fitted with the S blade, put the sprouted, drained seeds, lemon juice, water, turmeric and salt in and pulse until a paste forms, occasionally stopping to scrape down sides with a silicone spatula. Add the minced celery, minced red onion, and minced parsley and pulse just until mixed together. Store in an airtight container and use within 3 days for maximum plant strong freshness. You may need to adjust for water if the mixture is too thick. It needs to spread easily on the Nori sheet without dragging.
Pickled Daikon Radish
2 pounds Daikon radish, organic
6 cups filtered water
3 tablespoons organic ume plum vinegar
3 tablespoons organic plain rice vinegar
3 inch square piece konbu
1/2 tablespoon pink Himalayan salt
Place water in pan along with salt, bring to boiling and let cool. When liquid is cooled, add vinegars and konbu-once the konbu has been in the water for a short time you could slice it. Separate liquids into several clean containers to speed up the cooling off process. While liquids are cooling, peel daikon radish and slice into approximately 2 inch x 2 inch pieces, small enough that they can go into the tube to be shredded in the food processor-or you may choose to shred by hand. Place daikon pieces along with konbu in clean glass jars. Pour water solution over vegetables to cover completely. Store in refrigerator for two days before shredding. After shredding, place contents in a strainer and squeeze out any excess moisture. This prevents the rolled sushi from being too mushy. Use pickled daikon radish within 4-5 days.
Directions for wrap fillings:
Wash all vegetables thoroughly. I use a dinner size plate to park all the sliced veggies/ingredients until I am ready to do the wraps. First, thinly slice kale into strips and massage with 1-2 tablespoons toasted sesame oil and 1 tablespoon of lemon juice, set aside. Next, peel parsnip, carrots, daikon radish, and cucumber. Using a mandolin slicer with a julienne blade, a shredder or shredder attachment on food processor, slice/shred the carrots and daikon radish, keeping each vegetable separated as you go. Next, slice cucumber into large sized matchsticks the width of your nori sheet.. Cut peeled parsnip into small chunks and using a food processor fitted with the S blade, process until about the size of rice. Keep parsnip rice separate from other ingredients. Cut avocado in half, remove seed and slice into thin slices. Scoop out slices with large serving size spoon.
Upcycling Tip #3:
Use any leftover prepared vegetables to make a quick salad on the go. Purchase individual packets of bite sized seaweeds, or just break larger sheets into smaller square pieces, scoop in salad mixture and top with a little tamari sauce and enjoy in one bite!
I try to select sea veggies/Nori from companies that I know do toxicity testing. Look for companies that you can trust and rely on and ask questions if you aren’t sure. Many health food stores have bulk sea veggies but Nori sheets usually come in packages of about 10 sheets. I believe that sea veggies are one of the most underutilized nutrition powerhouses in the Standard American Diet (SAD).
Using a bamboo sushi rolling mat, place one Nori sheet, shiny side up, in portrait position. Starting about one inch down on the side closest to you on the Nori sheet, place about two tablespoons sunflower seed pate horizontally, along the entire length of the Nori sheet, taking care to go completely to the ends with all of your wrap fillings.
Next, add about two tablespoons parsnip rice, then add cucumber matchsticks, carrots, daikon radish, sliced kale and finally avocado, making sure to keep fillings in a line the entire length of the Nori sheet. Carefully pull all ingredients toward you as you roll the mat forward to get a really tight roll. If not using the mat, carefully coax the Nori sheet forward, while pulling the ingredients toward you, taking care not to crack the Nori sheet.
Seal the edges of the roll by using a bit of warm water on your fingertips, running it along the edge of the sheet. If any of the fillings ooze out while rolling, just squeeze them back in with the edge of your knife. Using a sharp knife, slice into 5 or 6 even pieces per roll. Place sushi pieces on a plate followed by garnishing with gomasio or plain black and/or white sesame seeds. Add ½ teaspoon gluten free tamari sauce.
There are so many great kinds of fillings for this type of wrap-here’s some more ideas:
Fermented veggies of any kind, chopped small
Greens of any kind
Red, yellow or orange bell peppers
Cauliflower or celeriac root rice