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Yahyah Flawless and Klara Holst, New Roots, Inc.

SUSHI ROLLS WITH CRUNCHY SALAD AND GINGER SESAME SAUCE

INGREDIENTS for Sushi Rolls

• 1 cup butternut squash, washed peeled and cut thin with mandoline slicer
• 4-6 Nori sheets
• 1 ⅓  cups quinoa, cooked to package instructions using vegetable broth as liquid base instead of water
• 1 roma tomato, sliced thin
• 1 sweet banana pepper, thinly sliced
• 1 bell pepper, thinly sliced
• ½ Ibs oyster mushrooms, seasoned and pan seared until golden brown and coated with sauce;
  • ½ -1 tbsp date syrup
  • 1-2 tbsp agave
  • A pinch of sea salt
  • 1 tbsp toasted sesame seed oil
  • 3 tbsp coconut cider ( lime, lemon juice, and rice vinegar are optional substitutes)
  • Mix all ingredients together until well combined and coat seared mushrooms
• 1 avocado, sliced
• ½ cucumber, seeds removed and thinly sliced
• 2 tbsp pickled ginger

DIRECTIONS for Sushi Rolls

1. To make sushi rolls, take nori and spread quinoa over the nori sheet. Then spread avocado evenly across quinoa
2. Then arrange the sliced vegetables, seared mushroom, thinly sliced watermelon tuna, and pickled ginger on top of the avocado, parallel to the edges of the wrap. Slowly roll each nori sheet using the same method.
3. Cut into slices and enjoy!

INGREDIENTS for “Tuna” Watermelon

• 3 lbs watermelon, underripe works best due to it not being as sweet
• 2 nori sheets, finely chopped
• ¼ cup coconut aminos
• 2 tbsp coconut vinegar or lime or lemon juice
• 2 tbsp grapeseed oil
• 4 cloves garlic, minced
• 1 tbsp vegetable stock

DIRECTIONS for “Tuna” Watermelon

1. To make “tuna” watermelon, preheat the oven to 375ºF. Take a large baking sheet lined with parchment paper and set aside for watermelon
2. Prep the watermelon by cutting it into 1 inch thick slices. Cut off the rinds and discard and cut the watermelon into steak sized pieces ( picking out as many seeds as you can or if you don’t mind the seeds, leave them)
3. In a large bowl or zip lock bag, mix together the nori, coconut aminos, lime or coconut vinegar, oil, vegetable broth and garlic. Add the watermelon and allow to coat in the marinade
4. Spread the watermelon slices on the prepared baking sheet in a single layer, and pour any remaining marinade over the slices. Bake for 1 hour or until the watermelon has an almost fish like texture when pierced with a fork.
5. You can enjoy this either hot or cold and the longer you allow it to store in the fridge ( 4 days is good), the more tuna like it will become and enjoy!

INGREDIENTS for Ginger Sesame Sauce

• 2 tbsp Coconut aminos
• ½ -1 tbsp date syrup or agave
• 1/2 tbsp Fresh ginger, grated
• 2 tbsp Toasted sesame seed oil
• 1 tbsp grapeseed oil or avocado oil
• ½-1 tsp of smoked sea salt
• 1 tsp Red pepper flakes
• 1-2 cloves of Garlic, minced

DIRECTIONS for Ginger Sesame Sauce

1. To make ginger sesame sauce combine all ingredients in a bowl with an immersion blender and store in the fridge and enjoy!

INGREDIENTS for Crunchy Salad

• ½ head of cabbage, thinly sliced
• 1 head of lettuce, thinly slice
• ½ bell pepper, thinly sliced and diced
• ½ banana pepper, thinly sliced and diced
• ½ onion, thinly diced
• 1 tbsp toasted pumpkin kernels, chopped
• ½ tomato, diced
• 1 tbsp oregano
• 2 tsp garlic powder
• 1 tbsp onion powder
• ¼ tsp sea salt
• 1 tbsp dill
• 1 tsp thyme
• 1 tsp ginger powder
• 2 potatoes, washed and diced and skillet fried

DIRECTIONS for Crunchy Salad

1. To make a crunchy salad combine all ingredients in a large bowl and toss, adjust seasonings to desired taste and enjoy!

OYSTER SPRING ROLLS WITH GINGER SESAME SAUCE

INGREDIENTS

• Rice paper, cut in half
• ½ lbs oyster mushrooms, seasoned and pan seared until golden brown
• 1 cup water
• ½ head lettuce, thinly sliced
• ½ head cabbage, thinly sliced
• 1-2 roma tomatoes, diced
• Butternut squash, thinly sliced with mandoline slicer and diced
• 1 sweet banana pepper, seeds removed and thinly sliced
• 1 potato, washed and thinly sliced with mandoline slicer and seasoned and skillet fried or air fried
• Slices of “tuna” watermelon, recipe above
• ½ bell pepper, washed and thinly sliced
• ¾ cup quinoa, cooked to package instructions but in vegetable broth
• ½ beet, grated
• ½ tbsp oregano
• ½ tbsp dill weed
• ½ tbsp black salt
• ½ tsp ginger powder
• ½ tbsp onion powder
• ¼ tsp tarragon
• ½ tsp coriander
• Ginger sesame sauce, recipe above

DIRECTIONS

To make spring rolls, take a cup of water and pour into a bowl. Take rice paper through water to get wet and when it becomes pliable begin to top with all other ingredients in any desired order and top with seasonings last. Roll and fold over edges. Can eat as is or batter and fry, recipe on blog, and enjoy with ginger sesame sauce!!

WATERMELON NORI POWER SALAD WITH SKILLET POTATOES, BBQ MUSHROOMS AND AVOCADO COCONUT DRESSING

INGREDIENTS

• Grilled watermelon, recipe on blog
• ½ head cabbage, washed and thinly sliced
• 1-2 heads lettuce, washed and thinly sliced
• 1-2 potatoes, washed and diced and skillet fried, recipe on blog
• ½ lbs bbq oyster mushrooms, recipe on blog
• ½ cucumber, washed with seeds removed and thinly sliced in mandoline slicer
• ½ beet, grated
• 1-2 roma tomatoes, washed and diced
• ½ green bell pepper, washed with seeds removed and diced
• 1 banana pepper, washed with seeds removed and diced
• ¾ cup quinoa, cooked to package instructions except use vegetable broth in place of water
• 1-2 cups butternut squash, washed with seeds removed baked and diced ( skin removed)
• 2-4 nori sheets( depending on desired taste), chopped
• 1 tbsp oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• ¼ tsp cayenne powder
• ¼ tsp achiote powder
• 1 tsp smoked sea salt
• 1 tsp black salt ( for eggy flavor)
• Avocado coconut dressing
  • 1 avocado, chopped
  • ¼-½ cup coconut milk or cream
  • ¼-½  cup avocado oil or oil of choice
  • ½- 1 lime, juiced
  • ¼ tsp cayenne
  • 1 tsp smoked salt
  • 1 tbsp dill
  • ½ tbsp coconut milk powder or agave powder
  • ½ tbsp date syrup or agave
  • Combine everything in a blender or with an immersion blender and enjoy!

DIRECTIONS

To make salad take all ingredients, except bbq mushrooms and skillet fried potatoes, and toss well in a mixing bowl. Top with bbq mushrooms and skillet fried potatoes as well as creamy avocado coconut dressing and enjoy!