After researching recipes for the wrap board in my last post I couldn’t wait to try nori instead of my usual rye or rice paper. And wait I did not. Last night the little man and I experimented with some roast vegetables and bits and bobs.
And I have to say, it was pretty tasty. You definitely need something a bit wet on the nori like hummus, or you could use some mashed avocado, or even some cooked quinoa. The little man refused hummus and his wraps were rather crunchy and didn’t hold together well.
The opportunities for gluten free wraps are endless with these. I was worried roasted vegetables might not taste right, given the fusion between Japanese and Mediterranean styles, but you kind of forget it’s nori and it doesn’t feel very Japanese at all.
You could add more colour with some pumpkin or sweet potato and next time, I think I’m going to roast some garlic with the vegetables to give them a bit more flavor.
- ½ can chickpeas
- ½ clove medium sized garlic
- 1 tablespoon tahini
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- Nori sheets
- 1 zucchini
- ½ eggplant
- 1 beetroot
- 1 cup baby spinach leaves
- grapeseed oil for roasting
- Preheat oven to 190°C/375°F.
- Wrap beetroot in foil and pop in the oven.
- Slice zucchini and eggplant by cutting in half, then in half and keep going until you have long chunks about 10 cm thick.
- Drizzle with grapeseed these with grapeseed oil and put into a roasting pan in the oven. These should take about 40 minutes ~ 1 hour.
- Whilst your vegetables are roasting make your hummus. Throw all ingredients for hummus in a blender and blitz. You might need to add a bit of water to smooth it out as you don’t want it too thick. Taste and adjust olive oil/lemon juice seasoning.
- When you vegetables are ready, pull everything out of the oven. Place eggplant and zucchini on a paper towel to absorb oil.
- Peel your beetroot. Usually you can just start with a knife and it should come off like an onion skin. Slice beetroot into chunks.
- Spread a thin layer of hummus over entire nori sheet (shiny side down), then place slices of eggplant and zucchini so they make a neat line, Then line up some beetroot beside them and line up some baby spinach leaves.
- Roll over and hold tight. Keep wrapping and tightening each time. When you get to the end, put some water with your finger along the edge and then wrap it up. Cut as you see fit!
- This recipe made 4 wraps.