+1
Quinoa and sunflower sprouts, finely grated carrots, avocado, a blended spread of almonds, cashews, celery hearts, shallots, garlic and lemon juice all rolled up in a nori sheet....ftw
Wow! That sounds great! Maybe a little bit of hummus spread on the nori as well! I make "no tahini hummus" (I'm a oil-free vegan) with tamari sauce for flavor and it's amazing! It's funny that you mention nori, I make lots of experimental "nori wraps" in the middle of the night when I'm half awake and hungry. I love nori, wakame, and kombu in soups and I get this excellent organic barely mix miso (South River Organic Three-Year Barly Miso) from whole foods that is very tasty. Not as salty as I like, but I like how they give the option for less salt in the soup if desired. Every miso that I tried before this one was off the charts with the salt content, which really gives no wiggle room unless you add sugar and that can get become a culinary mess with a quickness! You mentioned garlic, I eat garlic raw... I can burn the eyebrows off of peoples' faces at 10 yards, but I love the garlic!
