Vegetarian Entrees



Nori Rolls 

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Nori has been valued as a food of longevity by Japanese people for a long time. According to the earliest written records in 701 AD, nori was so valuable as to be one of the tributes in those days.
The amount of nutrition contained in nori is the highest among seaweeds, and nori contains as much protein as soybeans. Nori also contains vitamins and minerals such as iron and calcium as well as EPA (Eicosapentaenoic Acid) and fiber, which are necessary for maintaining good health.
Nori is full of three desirable taste components: glutamate acid, inosinic acid, and guanil acid--also called "the flavor of Japan." This is the secret of its popularity among Japanese people since ancient times.
Nori contains 12 kinds of vitamins including group A and B vitamins. Nori is called "The Reservoir of Vitamins" because few other foods are as much in vitamins as nori. Nori is part of a "beauty diet"--rich in protein and low in cholesterol.
It is also part of a "healthy diet"--abundant in vitamins and minerals. It is especially good for growing children, with excellent medical value because it contains a substance that lowers cholesterol, helping to prevent arteriosclerosis.
At the Japan Cancer Congress in 1958, professor Ichiro Yamamoto from Kitazato University announced that nori has cancer-preventing properties, and since then, nori's medical value has gained a significant amount of public attention.

2 nori sheets (dried, not roasted or toasted)
2 romaine leaves, or other leafy green leaves (dried)
1 avocado (1/4 “slices)
1 celery stalk (cut the full length of each stalk in 4 strips)
1 green onion (finely sliced)
½ c carrots (peeled or grated or julienned)
1 cup sprouts
½ cup red pepper (cut in long, thin strips)

Lay nori sheets (shiny side down) on a dry surface. Ingredients are only put on half of nori sheets so they end up in the middle of the roll.

Place dried leaves on half of nori sheet. This will help keep nori sheets from getting soggy. Put half an avocado on each leaf. Put a celery slice on each sheet, letting celery stick out each end of sheet. Besides being tasty and crunchy, the celery slice will make rolling easier.

Add green onion, then carrots and sprouts.

If adding red pepper or sunflower sprouts, let some stick out the ends of sheet.

Roll each sheet very snuggly, starting with half of nori sheet that has ingredients on it. Moisten the end of the sheet with water or lemon so it will stick to form a Nori Roll. Allow closure to dry for a few minutes, then cut in 1” pieces using a sharp knife, or a serrated knife.

Stand each piece on the cut so you see ingredients.

Notes: Best made just before serving.

Special Diet: Vegetarian, Low Fat

Category: Vegetarian Entrees

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