Raw Vegetable Nori Wraps with Orange Ginger Miso Dressing, vegan and gluten-free, is our contribution to the monthly challenge “Around the World in 12 Plates”, that took us to the Far East, Japan.
Song of the day: “Tokio Nights” – Bee Gees.
Raw vegetable Nori Wraps with Orange Ginger Miso Dressing, is simplicity at its best. Utilizing the texture and uniqueness of Nori to house wonderful vegetables such as carrots, red pepper, avocado, and pea shoots all dipped and dressed up in the flavors of miso and orange juice. A true natural zen experience!
I wanted to say that it has been an amazing journey being part of the “Around the World in 12 Plates. Nicoletta and I are always anxious and excited to hear where the next stop will take us. It is also fantastic to see everyone’s contribution to the journey and how much passion and work everyone puts into making this collaboration work.
Raw vegetable is not one of Nicoletta’s favorite ways to have her veggies. In Italy most veggies are boiled, roasted, grilled, or sauteed. Raw, hmmm…….. not so much. But when Nicoletta saw these wraps on the cookbook “Vegetarian Any Day” (by Patricia Green and Carolyn Hemming), she was quite intrigued by the Nori, as she loves sushi and seaweed is one thing that she would not pass on. I will have to add to her passion for the Japanese culture, one that I share with her absolutely.
When I think Japan I think simple elegance with poise and manner. I have always been fascinated with the culture from the martial arts, to the Ikebana, the Tea Ceremonies, and the beautiful art, but one thing that I will always have a fondness for is the cuisine. The use of raw fish and the expertise in the preparation and assembly always blows my mind, and to watch it being prepared and plated is so peaceful and serene.
To me, the culture is very beautiful in a most simplistic way and can make a simple tea pour look so intricate and complex yet the respect for nature and the living takes it straight to your heart. I love the respect the culture has for the elements, direction, and energy and the gardens are something I have a weakness for. One could say that our backyard has some of the principles of Zen and I feel very peaceful when I am in our garden with the water flowing and the elements in place. We also have a beautiful Japanese garden at our Botanical Gardens in the country which we love going to. I remember when it was being built and my friend was supplying all the cranes to place the rocks. He shared that sometimes a rock would be moved several times and the Feng Shui master would sit, meditate, and feel if the rock was in the right place. There was a method to the madness because the place is magnificent and beautiful. I feel very at home when attending ceremonies or temples and deeply gracious that I have the opportunity to do so.
With all this being said Nicoletta and I have Japan on our bucket list for places to visit and experience, but for now, we are going to dive in with a Japanese inspired Raw Vegetable Nori Wraps with Orange Miso Dressing, vegan and gluten-free!
Let’s get to wrapping these beautiful Raw Vegetable Nori Wraps with Orange Miso Dressing (V, G.F.)!
I don’t know about you but I just love Nori, the aroma, the texture. It is truly an amazing thing. This will be the skin that will hold everything in. The carrots are from our family garden, some wonderful sweet red peppers, and these amazing pea shoots we found at The Old Strathcona Farmers market at Sunrise Garden’s will complete the deal. All that is left is a nice ripe avocado, and to process up the dressing!
I will have to say these wraps take some caring and composure. Nicoletta and I worked together to assemble these. I cut the Nori sheet into four equal pieces. Use a good sharp knife so the Nori doesn’t tear. The key is not to overstuff the wraps and to stack the vegetables on the diagonal. Then you bring the two corners together. Oh, I forgot to mention you will need a small bowl of water as you will have to wet the overlapping Nori so it stays together. That’s it. Now all we need is a dipping sauce and we are set.
The dressing or dipping sauce is a combination of miso, apple cider vinegar, purple onion, freshly squeezed orange juice and some good vegetable oil. I added a few drops of sesame oil because I wanted that bit of nuttiness and smokiness, which I thought would go well with the veggies.
I would say this is a napkin affair as it is going to be a bit messy. So much for elegance and poise, oh well all in the name of foodie nirvana. I love the way the dressing just coats the veggies. That sesame coming through cutting the acidity of the cider vinegar, but not too much that we don’t get that great marriage between the sweetness of the red pepper and carrots and the keynotes of the dressing. The Nori adds that wonderful sea flavor to the mix, with a very surprising texture experience. The avocado is like a serene Koans, coming into play with its velvety creaminess and rich flavor yet diverse texture and aroma. I have to say the pea shoots are amazing, reminding me of when I was a kid and raiding gardens eating those wonderful fresh raw peas so sweet and earthy.
Dip after dip and things falling only to be pulled back into my mouth so I don’t lose one moment savoring the Nori, veggies and that wonderful yin and yang feel of the sweet and savory mix for the dressing. I love the beauty of this wrap. The colors and texture play well with our eyes and get us intrigued into its healthfulness and vitality.
For you out there who are vegan or vegetarian, I think this Raw Vegetable Nori Wrap with Orange Miso Dressing is one that you are going to love. Not excluding those who are not.
I love Haiku poems so I thought I would share one with you.
Colourful allure! Scent Sublime. Simply ravishing!
[By me, Loreto]
Song of the day: “Tokio Nights” – Bee Gees.
- 1 orange, the juice
- 2 small green or red onions
- 2 1/2 Tbsp vegetable oil (we used canola oil)
- 3 drops sesame oil
- 3/4 Tbsp organic miso
- 1 tsp apple cider vinegar
- 1 tsp finely grated ginger
- black sesame seeds, to garnish
- 3 sheets of roasted seaweed sushi nori, each cut into 4 equal squares
- 3 medium carrots, peeled and cut into long matchsticks
- 1 medium red pepper, de-seeded, cut into long matchsticks
- 1 avocado, sliced
- sprouts of your choice (we used pea shoots)
- Process the orange juice, onion, oils, miso, vinegar and ginger in a blender until smooth.
- Pour into a serving bowl and sprinkle with black sesame seeds. Set aside.
- On a clean, spacious surface (we used a wood board), cut each nori sheet in 4 equal squares.
- Onto another work surface cut the carrots and pepper in long matchsticks, and slice the avocado.
- Arrange some carrot and pepper sticks, 2-3 avocado slices, few pea sprouts diagonally at both ends of each piece of the nori.
- Dip the tip of your finger in water and glue together the two opposite corners of the nori.
- Repeat with remaining ingredients.
- Place a couple wraps on individual plates.
- Serve with the dressing for dipping.
Make sure you check out the recipes created by the amazing bloggers that participated in this monthly challenge featuring Japan!
Bernice – Dish ‘n the Kitchen
Gabby – The Food Girl in Town
P.S. Making our recipes? Take a pic and tag us on Instagram: #sugarlovespices. You’re going to be in our gallery!
Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.