Veggie Nori Rolls with Ginger Pate


It’s time for a savoury recipe. One of my favourite “go-to” raw meals is veggie nori rolls. They’re easy to make and really satisfying. I like to make a batch of pate and keep it on hand in the fridge for a few days in order to whip up a roll whenever I want. Add any veggies of your choice and add more or less fresh ginger to suit your taste.


Veggie Nori Rolls with Ginger Pate

3-4 sheets of raw nori

Cucumber, sliced into strips

Red pepper, sliced into strips

Avocado, sliced

Zucchini, spiralized

Romaine, spinach, or arugula


1 small clove of garlic

1 cup sunflower seeds

1/2 cup truly raw cashews

1/4 cup lemon juice

2 tablespoons tamari

1″ piece of ginger, minced on a microplane

Optional: cayenne, to taste

Process the garlic in a food processor. Add the remaining ingredients and process until fairly smooth, stopping to scrape down the sides a few times.


Use a mini offset spatula to spread a layer of pate on 2/3 of a nori sheet. Arrange some zucchini noodles on top. Arrange a strip of greens on top, then the peppers, cucumber, and avocado on top. Tightly roll it up, rolling away from you and leaving the seam side down. Slice the roll in half. In half again, and again until you have 8 pieces.


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