Vegan Cookery Workshop – Sushi

I spent last Saturday at a nutritional vegan-friendly cookery workshop in Dorchester organised by @compassionately Anna (twitter), and Sandra Hood and Sarah Smith, nutritionists.

This was a first for me! I did O level ‘domestic science’ (as it used to be called!) but it’s been a long time since then!!! So I had no idea what to expect from a cookery workshop. What a pleasant surprise, it was a thoroughly enjoyable day spent with vegans, vegetarians, transitioning vegans, and vegan-curious, all spectrums of vegans!

We spent the day trying out all sorts of recipes and then sat down at the end of the afternoon to share a meal. Thanks to Anna at Compassionate Dorset, and Sandra and Sarah, it was a great success!

So I thought I’d share some of the things we did. We started with vegan sushi. This was a complete revelation, reasonably simple, but very effective as a presentation dish that looks pretty and skilled!

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This was the sushi roll before it was cut, but as you can see from the next picture, once it’s cut it looks really pretty.

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This is Sandra and Sarah’s recipe:

Nori Rolls

Makes 4 generous servings
4 nori sheets (good for iodine)
Filling: 1 batch Ginger Almond Pâté
4 cups spinach leaves
1 large carrot (cut into thin strips)
2 cups mung bean sprouts

Ginger Almond Pâté

2 tablespoons grated ginger
2 cloves garlic
1 teaspoon sea salt
2 cups almonds
4 tablespoons fresh lemon juice
1/2 cup of water as needed

Make the pâté. Process ginger, garlic and salt until mixed well. Add the almonds and process while adding lemon juice. Add water only as needed for a hummus-like texture. Set aside.

Method

1. Lay out the nori sheets. Spread pâté over nori sheet starting at end closest to you. Leave an inch clear at top of the sheet. Top with carrot sticks at end nearest to you. Sprinkle with mung bean sprouts and finish off with spinach.
2. Moisten the top inch of the nori with water. Using the sushi mat roll up the nori to the top and cut with a sharp knife.
3. Will keep up to 3 days in the fridge.

More from this brilliant day to follow another time!

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