I’m in the third week of my raw vegan diet, aka my Love Diet, and still going strong. Only one more week to go, and the only thing I see myself eating is a twice baked sweet potato topped with curried succotash (recipe coming soon).
I often find myself making these simple nori rolls, just put veggies and some sort of spread on a sheet of nori, roll up and voila a lovely raw meal. I’ve also noticed the prevalence of these rolls in restaurants specializing in raw food. Two weeks ago I went to Raw Star in Brooklyn and was blown away by their chipotle hand roll. Thin slices of fresh vegetables rolled in nori and drizzled with the tastiest chipotle sauce ever. Last Saturday Maxx and I celebrated our 3 year anniversary at Pure Food and Wine, and of course I had to try the maki rolls. They were delicious and so light. The nori wasn’t at all chewy and it gave way to crunchy asparagus, avocado, mung bean sprouts and a black garlic sauce. We nearly licked the plate it was so good!
This particular maki roll wasn’t influenced by our trip to Pure Food and Wine, rather it was birthed out of my craving for guacamole, my love of red bell peppers and my interest in sprouted quinoa. I usually make 2 rolls to fill myself up. It is possible to eat a balanced meal on a raw vegan diet. I’m sharing this recipe in the hopes that it inspires you to have some fun with raw food. The weather is warming up and with the abundance of fresh vegetables and fruit, for many of us, eating raw naturally becomes a way of life whether we acknowledge it or not. Be creative and add your favorite vegetables and make a tasty spread (like this raw red lentil hummus). Sprouting quinoa doesn’t take long, and as you’ll see in my instructions, its incredibly easy.
Place roll onto a cutting board and cut into about 6 equal pieces.