Temaki Rolls with Fermented Seed Paté Recipe

Ingredients

For the paté:

240g pumpkin seeds
840ml water, for soaking
50ml olive oil
60ml water
1 garlic clove
¼ tsp turmeric powder
1tbsp nutritional yeast (optional)
3tsp rice or barley miso
2tsp lemon juice
¼ tsp salt
freshly crushed black pepper

For the rolls:

6 sheets of nori seaweed
2 medium carrots
2 cups Sauerkraut or other fermented vegetables
1 ripe avocado
2 scallions
2 handful rocket or 50g alfalfa sprouts

Method

1. To make the paté soak the pumpkin seeds in water for 2-3 days. Discard the soaking water and rinse under running water. Drain well. Place in high speed blender with other ingredients and blend until smooth. Leave in the fridge for a day to allow flavours to develop.

2. Wash and julienne the carrots. Peel the avocado, slice in half and cut flesh into strips. Wash rocket and pat dry. Cut green parts of scallions into 10cm pieces. Cut each nori sheet in half with scissors.

3. With dry hands place a sheet of nori shiny side down and add a generous spoon of paté over the third left of the nori sheet, then add fillings – vegetables and sauerkraut. Fold the bottom left corner of the nori over and roll into a cone. Wet the edges with water and seal. Serve with more fermented vegetables.

Recipe courtesy of Fermented Foods for Vitality and Health by Gunja Dulin, photography by Toby Scott, published by Ryland Peters and Small

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