Nori Rolls with Atlantis Pâté

These make a beautiful and elegant appetizer and are not as difficult to make as you might think. The trick is in rolling them. Other types of pâtés work well, too, so feel free to experiment. Be sure to use purple, not green, nori sheets, as the green ones have been toasted.

Makes 3 or 4 rolls (6 pieces per roll)

For the Atlantis Pâté

1 cup ground walnuts

1 carrot, finely grated (about 1/2 cup) (or use pulp left over from juicing carrots)

3/4 cup fresh dill

2 tablespoons lemon juice

1/2 medium yellow onion, chopped (about 1/4 cup)

2 tablespoons dulse granules

1 one-inch piece peeled fresh ginger

2 medium cloves garlic

For the Rolls

3 to 4 raw (purple) nori sheets

1 to 2 cucumbers, julienned (cut into thin strips)

1 to 2 mangoes, julienned (cut into thin strips)

1 to 2 avocados, julienned (cut into thin strips)

1/2 to 2 cups alfalfa sprouts (see chart, page 57)

For the Shoyu Wasabi Sauce

6 tablespoons nama shoyu (substitute 1 tablespoon miso paste and

6 tablespoons water to make gluten free)

1 teaspoon wasabi powder

Sunflower sprouts, alfalfa sprouts, and/or sprouted mung beans for garnishing (optional)

1.         To make the pâté: Place all the pâté ingredients in a food processor and blend well until smooth.

2.         Lay one nori sheet down on a board. Spoon about 1/2 cup pâté onto the sheet and spread evenly over one-third of the sheet. Place some cucumber, mango, and avocado strips on top of the pâté. Top with alfalfa sprouts, and roll, baby, roll. Seal the edge with a swipe of water. Repeat with the remaining ingredients.

3.         To make the Shoyu Wasabi Sauce: In a small bowl, mix together the nama shoyu and wasabi powder until well blended.

4.         Cut each roll into 6 to 8 slices. Place on plates and serve each with its own small ramekin of the Shoyu Wasabi Sauce. Garnish with sprouts, if you like.

Many thanks to Rod Rotondi, author of Raw Food for Real People, for allowing us to share this recipe! It’s delicious!