When I had Living Greens, sprout garden, market & eatery in Florida, we had some favorite recipes that stayed on our menu and were also sold in 8 oz containers to go. I made one of those favorites today in my kitchen and thought I would share it with you.
It started out from an original recipe from “Vibrant Living”, my all time favorite RAW Recipe book. Anyway, they called it Luna Fish Spread. Now, how many vegans want to tell someone that they are eating lunafish? We tried, and someone always asked, “What kind of fish is that?’ So, we changed the name, and adjusted ingredients and this is our version:
LUNASEA SPREAD
1 cup Carrots (grated)
3 stalks Celery (chopped)
1 cup Raw Almonds (soaked overnight)
1/2 cup Green Onions (chopped)
3 TB Fresh Lemon Juice
1 TB Tamari (wheat free)
1 sheet Nori (crumbled)
Grate carrots in food processor, put aside in another bowl. Then put celery & drained almonds into processor and pulse chop. Add grated carrots, green onions, lemon juice, tamari, nori and puree to desired consistency. Add some kelp if you like a ocean flavor.
This spread is delicious on a wrap, or make sushi by spreading the lunasea spread on 3/4 sheet of Nori. Place a layer of fresh clover & radish sprouts on top. Add slivers of red bell pepper & carrots with sunflower greens. Wrap the nori carefully with your hands or use one of those bamboo things, moisten the edge and seal the sushi. Cut into 7 bite sized pieces. Serve & enjoy with some wasabi & tamari on the side, and don’t forget the pickled ginger.
