| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Low-fat, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked brown rice |
| 1/2 |
c |
Mung bean sprouts |
| 1/2 |
c |
Grated carrot |
| 1/2 |
c |
Cucumber, finely diced |
| 1/4 |
c |
Daikon radish |
| 2 |
tb |
Fresh parsley |
| 1 |
tb |
Tamari |
| 1/2 |
tb |
Soy "mayonnaise" |
| 2 |
ts |
Lemon juice |
| 3 |
|
Freshly chopped umeboshi plums |
| 1 |
ts |
Dill weed |
| 4 |
|
Sheets toasted nori |
INSTRUCTIONS
Mix all but the nori sheets together.
Let the mixture sit one or more hours to absorb the flavors.
Set out the toasted nori sheets. Place 3/4 cup filling on each sheet of
toasted nori. Roll tightly and cut into five slices.
Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol
From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation
DEEANNE [EatMoVeggies] at 19:14 EDT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s a limit to God’s patience”