Veggie "Sushi" Rolls

Hopefully everyone is ready for a string of light and healthy recipes to usher in the new year. I'm already excited for January and really getting back in the gym, and my food cravings are already starting to match. My mom and I had some of these little veggie “sushi” rolls at Whole Foods a few weeks ago and I've been plotting my own recipe ever since.

These veggie rolls made a great light lunch for me today, and would also be a great appetizer. The fillings have a great variety in texture- creamy avocado, crunchy carrots and cucumber, and slightly leafy sprouts. You could try just about anything in these though, and you should! Red cabbage would add some lovely color, and adding shrimp would be delicious too. 

I also have two sauce recipes. Today I made a Spicy Sesame Hoisin Sauce and it was amazing. The other sauce is the Lemon Tahini sauce I frequently use as a salad dressing. It would be so good with these veggies though so I included that recipe too.

VEGGIE “SUSHI” ROLLS

4 sheets Vietnamese Rice Paper

1 large Carrot, Julienned

1 small Cucumber, Julienned

1/2 an Avocado, cut into slices

1/2 cup sprouts

Salt

To soften rice paper, prepare a large bowl of hot water and submerge them, one at a time, for about 10 seconds, then lay on a flat surface. The paper should just be starting to soften; don’t leave it for too long or the rice paper will tear as you try to lay it out.

Place the carrot, cucumber, and avocado slices in a line down the center of the softened rice paper wrap. Sprinkle with salt. Top with sprouts. 

To roll the rice paper, fold one side over the fillings, then fold in the side edges, then roll it up. Slice into 1-2 inch pieces with a very sharp knife. 

Serves 2

SESAME HOISIN SAUCE

1 tablespoon Tahini

2 tablespoons soy sauce

1/2 tablespoon honey

1 teaspoon rice vinegar

1 clove, finely minced garlic 

1 teaspoon siracha hot sauce

Red Pepper Flakes, for an even spicier sauce

Combine all ingredients and whisk thoroughly. 

LEMON TAHINI SAUCE

2 tablespoons Tahini

Juice of 1/2 of a lemon

Salt and pepper

Warm water

Combine Tahini and lemon juice until it thickens, then add warm water until desired consistency is reached. Salt and pepper to taste.

Sweet Potato Kale Salad

I'm not sure why I'm calling this salad by only two of the ingredients because every one of them adds something amazing. I sat down, took one bite, and just sighed with happiness because it was everything I hoped it would be. I ate the entire thing and then proceeded to switch it out with another meal on our weekly meal plan so I can eat it again as soon as possible!

SWEET POTATO KALE SALAD with LEMON TAHINI DRESSING

Serves 2

1 bunch of kale

3/4 cup of chickpeas 

1/2 of a sweet potato

1/2 cup dried cranberries

1/2 of a red onion, diced

1 avocado, diced

1/2 cup tahini

Juice from 1 lemon

1-2 tbs warm water

Salt and pepper

Sprigs of cilantro and parsley

Steam or roast your sweet potato ahead of time so it will be room temperature when you're ready to serve. The easiest way is to cube the sweet potato before cooking, and salt lightly when it is ready. Set aside to cool. 

Next blanch the kale. Remove the stalks and tear the leaves into bite-sized pieces, then pour almost-boiling water over the leaves. Immediately afterwards dunk the kale in ice water to halt the cooking process, which will preserve more of the nutrients and leave some of the crispness. 

Rinse chickpeas thoroughly, and dice the purple onion and avocado. Add those ingredients plus the cooled sweet potatoes and the dried cranberries to the top of your kale salad. 

For the salad dressing, combine tahini and lemon juice and whisk until well blended. It will become very thick so add warm water a teaspoon or so at a time until you reach the consistency you want. Then salt and pepper to taste. Chop the parsley and cilantro and add them to your dressing. And that's it!

Once you add the dressing and give it a stir, it's all ready to enjoy. It's okay to get your hopes up because it's one of the best things I've ever tasted!