GUACAMOLE ROLLS (raw-vegan)
Believe me when I say that I can always incorporate an avocado into a meal. It can be sliced, chunked, mashed, and even blended in my smoothies. After that said, my favorite way to eat avocados is in guacamole, it is my favorite go-to snack by far. Just because guacamole is normally served with cut up veggies or chips, why can’t we get a little creative with how we serve it? I came up with a great way to serve it, how about GUACAMOLE ROLLS… This is a fun, one bite way to spark some interest at your next meal or party. It can also be a great addition to any antipasto, you know how I love that! So next time you are looking for a little creativity with the presentation of guacamole, give this method a try. It will please the crowd!
A CHEF’S TIP: always use ripe avocados. If the avocado is too green, this dish will lack the creamy texture and flavor ripe avocados deliver.
2 raw organic unseasoned NORI sheets
2 large ripe organic avocados
1 small organic vine ripe tomato, fine chopped
3 large fresh organic garlic cloves, fine chopped
1/4 cup fine chopped organic yellow onion
2 TBSP fine chopped fresh organic cilantro leaves
1 large organic lime, zest and juice, discard pith
1/4 tsp. fresh ground pink salt
1 cup fresh organic pea pod shoots, wash and spin dry, trim off ends
1/2 large organic red pepper
snipped pea pod shoot tops for garnish
chili garlic paste (click here or see recipe below)
sushi rolling mat
Cut the avocados in half lengthwise, pit and peel. In a medium bowl, mash the avocado with a fork. Add the tomato, garlic, onion, cilantro leaves and mix well. Now add the lemon zest and juice, mix well. Sprinkle with the pink salt and mix until incorporated, now set aside. Lay down your sushi rolling mat so that the rolling direction will roll up away from you. Top with 1 nori sheet so that the stripes are facing vertical. Lay down the 1/2 of the pea pod shoots in a single layer from end to end of the nori sheet in the center 1/3 of the sheet, it will be a rectangle of about 3 inches high and the length of the nori sheet. Thin slice the red pepper into strips, now lay a single layer of 1/2 of the pepper strips on the pea pod shoots (about same size as the bed of shoots). Top this with 1/2 of the guacamole and evenly spread to cover the pepper strips. Now starting with the side closest to you, fold and roll tightly the whole roll up away from you. Take your time and it will be even thickness. wet your finger with clean water and rub the seam to moisten. Use your sushi mat to seal the seam. Now repeat with the remaining ingredients to make your second roll. Slice off the uneven ends and any filling that might have squished out, yes you are the chef so you get to eat this part. Now with a sharp clean knife, cut the roll into 6 even pieces, be sure to wipe the knife in between cuts. Arrange on your serving platter or plates, garnish lightly with snipped pea pod shoot tops and serve with a small dollop of chili garlic paste for each person. ENJOY!!
RECIPE FOR CHILI GARLIC PASTE
Makes about 1/2 cup
5 medium fresh organic red hot peppers (like banana peppers) wash and remove stem, slice in quarters
4 large fresh organic garlic cloves
1/4 tsp raw apple cider vinegar
2 TBSP water
small recycled jar with fitting lid
In your food processor, grind to a paste all of the ingredients. Place in your clean jar and cover tightly. Refrigerate up to 2 weeks.