Author: manabunnow4zph

Asian Style Spring Rolls

1 Rice Paper, for each spring roll
1/3 Cup Dry white wine, (optional) of grape juice
3 Cups Napa (Chinese) Cabbage freshly made
2-4 Shitake mushrooms, sliced thin
1 1/2 tsp. Black sesame seeds, pre-soaked
1 tsp. Sesame Oil
2-3 tsp. Nama Shoyu
1/2 Cup Sweet Onions, chopped,
1/4 T. Chinese 5 Spice
1 tsp. Garlic
1 Cup Bean Sprouts
1 tsp. Ginger, crushed

In a bowl, place the cabbage, bean sprouts and mushrooms. In a blender place the nama shoyu, chinese 5 spice, wine or grape juice, onions, garlic and ginger and mix. Drizzle in the oil a little at a time, and mix again. Pour half of this mixture over the vegetables and allow to marinate for 1-2 hours. Take one rice paper at a time and after draining the vegetables of any moisture, place them on the rice paper, and roll them really tight with the rice paper. Put on a platter. If raw rice paper is not available, roll in cabbage leaves or raw, nori sheets. Use the rest of the marinade as a dipping sauce and serve with hot (spicy) mustard.

Dorit’s book: Celebrating Our Raw Nature

 

Cucumber Hors D’oeuvres

2 tsp. Fresh Marjoram, chopped very fine
1 tsp. Nama Shoyu or wheat free, low sodium
1 tsp. Grated Lemon Zest
3 T. Pine nuts
8-10 Cucumbers, sliced
1 T. Lemon Juice
Dash Paprika
1 T. Olive Oil

In a food processor using an S blade, or in a Blend-Tec Total Blender, pulse all ingredients. Adjust taste by adding more Nama Shoyu if needed. Serve garnished with sprigs of parsley and a dash of Paprika for color. Put in serving platter and place sliced cucumbers on the edges of the platter with a serving knife or spread the pate on the cucumber slices and serve as hors d’oeuvres.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature