This past weekend was my Baby Sisters birthday (Happy Birthday again Sister!) and to celebrate, we took the trek to “Cafe By Tao” in North Vancouver. We ate many very tasty dishes, one of which was a raw sushi dish. This sushi roll was stuffed with what they called a “Sea Pate,” which was made from a mixture of almonds, vegetables and seaweeds. It was salty, sweet, perfectly tart and well-balanced. I chose to use sunflower seeds in my rendition, but you could use any nut or seed that you like. Sea weed is very mineral rich, and is good for nourishing you skin, hair and nails, as well as help aid digestion. I decided that I wanted to try to re-create this amazing dish at home, and here is what I came up with.
Under The Sea Pate:
- 3 cups sunflower seeds
- 4 celery stalks
- 4 carrots
- 1 white or yellow onion
- 1 bunch parsley
- 40 grams of kelp
- 40 grams of dulse
- 7 limes, juiced
- 1 tbsp Wheat Free Tamari or Coconut Liquid Aminos
- 2 tsp Himalayan sea salt
Instructions:
1. Blend your sunflower seeds into a fine powder in a high-speed blender. If you do not have a high-speed blender, you can process your sunflower seeds in your food processor, until they are very well ground up. I like to process them one cup at a time, whether you are using a blender or food processor. Remove your seeds from your blender or food processor and set aside in a large bowl
2. Next, Chop your celery, carrot and onion into 1 inch pieces and place them in your food processor. Add your kelp, dulse, parsley, lime juice, Wheat Free Tamari or Coconut Liquid Aminos and sea salt. Allow your processor to run until the vegetables are well broken down. The veggies should be processed until they are about the size of couscous.
3. You can then start adding your sunflower seed powder back into the food processor as it runs, or you can mix your veggie mixture into the seeds by hand.
4. You can use this pate as a spread on crackers, you can thin it out a little and use it as a dressing on salad, spread it on lettuce and fill with other veggies for veggie wraps OR you can use it to make sushi!
To make sushi, you will need:
(Makes 4 rolls)
Ingredients
- 4 Nori Sheets
- 1 cup (more or less) of Under The Sea Pate
- 1 cucumber
- 1 carrot
- 1 bell pepper
- 1/4 avocado
- 8 lettuce leaves
- 1/2 cup alfalfa sprouts
Instructions:
1. Slice your carrots, zucchini and bell pepper into long thin strips and set aside. Wash and dry your lettuce leaves and leave them whole.
2. Place your nori roll on a cutting board in front of you, with the shiny side facing up. Spread 1/4 cup of Under The Sea Pate on half of the nori roll (If you divided your nori sheet into north and south sides, you would be covering the south side of the sheet with your pate)
3. Next, place a few slices of carrot, bell pepper and zucchini at the base of the sheet, on top of the sea pate. Place a thin layer of sprouts on top of your vegetables.
4. Lay two sheets of lettuce on top of the veggies and sprouts. Now wet your fingers, and moisten the north side of the nori sheet, the side that does not have your filling ingredients. Grab the side of the nori sheet that is closest to you, and covered in all your goodies. Lift that side up and fold if over the filling, and gently squeeze the roll. Continue rolling until your nori sheet is all rolled up, and the moistened side is stuck to the roll. Press the seam down so that it stays closed.
5. Cut your sushi with a very sharp knife, or a serrated knife. I suggest that you leave the seam down on the cutting board. Arrange on your plate and dip in Wheat Free Tamari if desired.
Learn more recipes and tips like this in our 3 month course How to Go Raw, Not Crazy! We’re taking a few more student testers, so if you’d like more details on how you can get a discount on registration you can email us with the subject line “how to go raw”.
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