Monday, March 10, 2008

blue plate special: veggie chopping freak + for the love of the veggie nori roll

meditation @ hand for the avid chopping freak I am

soup starter ~ I added the veggies after the broth was made. Since I have this thing about chicken fat; I prefer to use chicken breasts with the fat trimmed back to get the chicken broth started.....

my starter for dal @ my house

I have been spending more time writing about food: event planning about food, proposing about the preparation of food, how food works and who is making the food; rather than the ample time spent of preparing it myself.

It comes down to time.....

the beginnings of the nori roll....

a deliciously healthy combined effort!

calif style veggie nori roll
© 2008 Ingar Brunnett,

* 4 sheets of nori (roasted seaweed)
* romaine lettuce leaves or baby romaine or other salad greens you like
* alfalfa sprouts
* 1 avocado, seeded and sliced
* 2 large carrot sticks, peeled + cut lengthwise about 1/3" thick
* 1-2 cucumbers, cut lengthwise about 1/3" thick
* optional: pickled daikon, cut lengthwise about 1/3" thick
* small bowl of water

Lay sheet of nori on paper towel. Put lettuce leaves down horizontally on nori sheet. Top with generous handfulls of alfalfa sprouts. The lettuce and sprouts will be compressed during the rolling process, so feel free to use a generous hand of veggies. Place 3-4 slices of avocado on the bed of sprouts. Then place slices of cucumbers above the avocado. Top with carrots.

As the veggies are placed horizontally across the nori sheet, it will help in the rolling process that they are spread across vertically as well.....after the first roll ~ you'll see what I mean.

At the end of the nori closer to you, gently start to roll forward using both hands. Gently yet tightly force the roll forward until you have reached the end, while making sure you keep the vegetables tucked in as you are rolling. Keep the roll down with one hand, and dab the closing end of the nori with a thin spread of water to seal. Dry your finger tip on the paper towel.

Seal and press down until firmly shut.

Use a sharp knife and cut in half.

Enjoy with soy sauce, minced fresh ginger & wasabe.

If I am in a hurry, I just mix a bit of sriracha with soy sauce for lunch on the go.

I make four of these and have two at lunch with a raw salad made of shredded carrots and raw corn kernals. The last two rolls I save for my late afternoon snack before I pick up the kids.

The other thing I relish the most is reading about food.....which I have had little time for as well. But....I have been going out of my way to nourish my thoughts literally.

I recently came across a freakishly cool article in the New York Times about a Global Seed Vault opening up in the artic. A food vault? I didn't even know such a thing was in has a doomsday sort of thunderdome or waterworld ~ end of tomorrow sort of appeal to it.

This month is the birth of Taste Memory (bells*whistles!!!)

NEXT BLOG in just a few moments:
Homemade Mandu Recipe aka Korean I love thee......


Anonymous said...

these pix of vegs looks really good - what did you end up making?

smokey said...

this makes me feel guilty for eating cereal and yogurt for dinner on weeknights. i'm so lazy, i should start cooking more often! nice chopping skills, i take it you are quite handy with a knife.


Great pics but you made me really hungry! I really want to eat what you were making! Looks delish!

Monika said...

Congrats of being blog of note! i LOVE food blogs, so tasty!

High Power Rocketry said...

: )

michico*Adan*Lego-小芥*阿丹*樂高 said...

Drooling here~~
I am hungry!!

taste memory said...

cameo cd: I made a hefty pot of chicken soup stock full of lentils, carrots, brocolli, celery, sweet potatoes w/garlic, onions and finally some home made lasted about a 4 days here!

smokey: I can't do cereal or yogurt 'cuz lactose intolerant ~ so on lazy nights I make eggs, rice & toasted seaweed w/carrot stix on the side....

jamjar: thanks mucho

chililady: BON is a nice surprise

r2k: ;)

adan* mich: luv your masthead w/cat's smile :)

Thanks everyone for reading - glad to hear from you out there.....

Margaret T said...

I was never wrong when I openly admitted eating is my only vice. lol!

Anonymous said...

Nice blog about foods.
Could you please tell me the ingredients of the veggie recipe you have prepared. Is it prepared using slices of raw mango. I have had a similar recipe like this some time before.


simple way of life

My Chutney Garden said...

Congrats on being a Blog of Note. Really glad I found your blog as I love to read about food.
Great pics!
Sharon from Trinidad

Terrace Crawford said...

Wow, looks good! Congrats on being one of the Blogs-of-Note.

Sweet Home and Garden Carolina said...

This is a great recipe for me since I'm a vegetarian. Plus, my daughter loves Nori( seaweed )so much she can eat the entire package at once !

Thanks for all your great work. Love your blog.

Anonymous said...

WOW! It's yummy! I love it!

Best Regards,


TheDesiCook said...

WOW! I love the pics and the food looks AMAZING! I cook dinner every night so I can really appreciate fresh, good quality ingredients and different choices. I am in the process of blogging Indian recipes...and some new recipes I have invented! :)

Anonymous said...

very cool

taste memory said...

i pretty much eat this stuff daily either for lunch or snack if i'm not off eating out which means i'm most likely eating something highly decadent & profuse because it makes me extremely happy....

anyhow, another version i make is with ezekial sprouted whole grain tortillas....yum

arun ~ no the other photos of chopped veggies doesn't have mango...well at least not this time! Their photos from my veggie + chicken et rice soup...recipe for later date; tnx

carolyn gail ~ yes, nori is definitely like asian potato chips out of a bag!

Anonymous said...

Hi nice blog about foods
I really want to eat, were you makeing


So tasty,sweet and organic


Mike H said...

do you make all of these and take the pictures yourself, p.s everything on here looks very tasty!