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VEGAN: NORI ROLLS (WITH HONEY)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Soy sauce
2 ts Honey
1 t Minced garlic
1 tb Grated ginger root
1 lb Extra-firm tofu or tempeh,
-cut lengthwise into
-1/2-inch strips
2 tb Rice vinegar
1 tb Superfine sugar or
-granulated white sugar
2 c Cooked short grain brown
-rice
2 Scallions minced, white part
-only
2 tb Toasted sesame seeds
5 Sheets nori
1 c Finely shredded carrots
10 Fresh spinach leaves,
-steamed and pressed dry
1 1/2 c Alfalfa sprouts
In a deep, wide dish, combine soy sauce, honey, garlic
and ginger. Add tofu or tempeh; marinate at least 30
minutes.
In a large glass bowl, combine rice vinegar and sugar.
Add rice in fourths, stirring well after each
addition. Stir in scallions and sesame seeds; mix well.
Place a sheet of nori on waxed paper or bamboo mat so
that the bottom edge of nori lies along bottom edge of
paper or mat. Moisten hands w/cold water;place
one-fifth rice mixture in center of nori, spreading it
out evenly to fill sheet. Place two strips of tofu or
tempeh in center of nori, so they run the width of the
sheet. Place one-fifth of carrots on top, and 2
spinach leaves over that, then one-fifth of alfalfa
sprouts. Roll nori from bottom by gripping both nori
and waxed paper or mat, using the paper or mat to help
you make a tight roll. Let rest, seam side down, and
repeat w/remaining rice mixture and nori.
Wet blade of serrated knife. Slice nori rolls into
rounds about 1 inch t thick. Pack together tightly in
a container w/lid. Makes 4 servings.
These will keep for about 2 days.
per serving: 298 cal; 17 g prot; 5 g fat; 44 g carb; 0
chol; 638 mg sod;
: 6 g fiber.
This is a recipe from VEGETARIAN TIMES, September 1994
issue.
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