Vegetarian Entrees

 

 

Nori Rolls 

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Description:
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.



Ingredients:
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)




Directions:
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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Recipe
Roasted Butternut Squash Polenta with Fried Sage
Category: Vegetarian Entrees
Description: Roasting caramelizes the sugars and brings out the sweetness of the tender chunks of butternut squash that punctuate this golden yellow polenta casserole. It is finished off with the herbal overtones of butter-browned sage. We like this squash because it's easier to peel and cut compared with some squash. Marked by a tan exterior, the interior is a bright, rich orange. The butternut's flesh is less "stringy" than many squash making it perfect for purees and efficient cubes.

¦Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins. Similar to other cucurbitaceae members, it is very low in calories; provides just 45 cal per 100 g. It contains no saturated fats or cholesterol; but is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetable that is often recommended by dieticians in the cholesterol controlling and weight reduction programs.

¦It has more vitamin A than that in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the cucurbitaceae family with highest levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.

¦Furthermore, butternut squash has plentiful of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein. These compounds convert to vitamin A inside the body and deliver same protective functions of vitamin A on the body.

¦It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

¦It has similar mineral profile as pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

Full Recipe


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