Raw Vegetable Nori Wraps With Orange Ginger Miso Dressing V Gf Recipes

RAW VEGETABLE NORI WRAPS WITH ORANGE GINGER MISO DRESSING [V., G.F.]

Steps:

• Process the orange juice, onion, oils, miso, vinegar and ginger in a blender until smooth.
• Pour into a serving bowl and sprinkle with black sesame seeds. Set aside.
• On a clean, spacious surface (we used a wood board), cut each nori sheet in 4 equal squares.
• Onto another work surface cut the carrots and pepper in long matchsticks, and slice the avocado.
• Arrange some carrot and pepper sticks, 2-3 avocado slices, few pea sprouts diagonally at both ends of each piece of the nori.
• Dip the tip of your finger in water and glue together the two opposite corners of the nori.
• Repeat with remaining ingredients.
• Place a couple wraps on individual plates.
• Serve with the dressing for dipping.

VEGETARIAN NORI MISO

Steps:

• Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
• Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
• Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

MISO-GINGER DRESSING

Steps:

• Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
• Toss with the salad of your choice.

ORANGE-MISO DRESSING

Steps:

• Shake together water, miso paste, oil, ginger, zest, and orange juice.