As the weather gets warmer I'm trying to add more raw meals to my diet. The staples of a raw food diet are raw fruits, vegetables, nuts, seeds, sea vegetables, fermented foods and sprouted grains. This simple recipe incorporates many of these and is super delicious to boot!
Unlike your typical sushi these tasty little morsels are grain free, low in sodium and packed with fresh raw veggies!
Don't let the sushi rolling intimidate you. It may take a couple of tries to get it just right, but it's actually easier than it looks. If you don't have a bamboo sushi rolling mat (you can get these very inexpensively at most Asian markets) you can lay a piece of saran wrap or parchment paper over a thick dishtowel.
Feel free to mix it up with your favourite veggies or whatever you happen to have in the fridge right now. We used our Garlic and Fine Herbs cashew cheese for these beauties, but you can just as easily swap it out for your favourite fauxmage flavour.
3-4 nori sheets
1 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese.
1 ripe avocado, sliced
1/2 a cucumber, thinly sliced
1 mango, thinly sliced
1 handful of pea shoots
Lay a nori roll out on a bamboo sushi rolling mat. Spread the nori sheet with Zengarry vegan cheese. Top the cheese with a layer of thinly sliced cucumbers. Create a line of the remaining veggies along the bottom edge of your nori sheet. Roll your sushi up in the sushi rolling mat and give it a little squeeze inside the roll. Unroll the mat and place the sushi roll on a cutting board. Cut the roll into 4-6 pieces.
Repeat with the remaining ingredients. Serve with pickled ginger if you like!