8 Days of Recipes. Day 8: Festive Winter Vegetable Rolls
Finger foods are a must at Holiday parties, and what better finger food to serve than sushi? It is light and healthy compared to many of the rich holiday offerings and yet it is beautiful and delicious! The best thing about it is the filling ingredients can be switched up when the seasons change. Also, it is usually gluten and dairy free. This recipe I am sharing with you is also vegan so it is safe to serve when you have guests with allergies or are trying to eat lighter.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
For the avocado spread, combine the avocado, garlic, lime and jalapeno in a food processor and process until smooth. Set aside. To assemble the sushi, lay out a sheet of nori, and spread about 2-3 Tbsp along the top of the sheet in a line. Lay a few slices of bell pepper over it, then beet, then scallions and top the line of veggies with some sprouts. Roll up, from the top down, then moisten the bottom edge of the nori with water so it sticks. Repeat with the other nori sheets. Slice them into 2 inch rounds and serve!
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- Allergen Friendly
- Heart Healthy