Let’s Wrap This Nori Thing Up!
Written by vegoftheweek on Thursday, October 30th, 2008 in Sandwiches.
Inside The Oven: A Nori Wrap that just happens to be raw. Week Links: Kellie Pickler is a meatless country music star now.
So this package of nori sheets is sitting in my cabinet, already opened, meaning I’ve attempted to use it once. Whatever the reason or recipe was I can’t remember, which means it must have not been a good experience.
However, I’m a big fan of trying to clean the pantry from time to time, so I tried to make another creation with Nori. Speaking of cleaning the pantry, I read an article today on a method to save money by skipping a trip to the grocery store. You don’t starve yourself for a week-just eat whatever is left in the fridge, cabinets, and so forth. Sounds suspiciously like end of the semester times in college for me. Blah! But if it burns a bigger hole in your bank account or pocket because the money’s still sitting there on fire, I’d say go for it.
If you’ve ever tasted raw nori sheets (or even toasted) before, you’ve noticed it has a very dark leafy green vegetable taste to it. For me, the experience was kind of like a dried out fruit roll-up (flashback: grade school cafeteria, time to switch with your best friend), but only a vegetable roll-up instead.
But even the most overpowerful tasting vegetables can be complemented to accent, hide, or twist the flavor to a more pleasing one. Lighter fresh lettuce, cucumbers, tomatoes, and roasted red peppers can all be ways to “sneak” in something a little less tastier.
And then there was Tahini Butter. Can’t believe I’d been secluding it only for falafel for so long.
Learn how to put together this wrap after the break…