Lemon Thyme Pumpkin Seed Raw Nori Rolls
Recipe by Pamela Thoring
Gf, nut free,Vegan - Makes 5 Rolls
1 ½ Cup Raw Organic Pumpkin Seeds (soaked 4-6 hrs.)
1 tbls. Sweet White Miso
2 Cloves Garlic chopped
2 tbls. Olive Oil
1 tbls. Fresh Thyme chopped
5 Sheets of toasted or raw Nori
Juice of ½ a lemon
Small bowl of water for rolling and sealing Nori rolls
Soak pumpkin seeds for 4-6 hrs. strain and rinse. In a food processor combine all ingredients together stop and scape sides down do this 3 times total. The constistincy should be like thick pesto. On a cutting board, lay 1 Nori sheet down, take 2 tbls. Of pumpkin seed mixture laying it on the Nori sheet in one verticle row on one end then rolling it until it looks like a sushi roll. Dip fingers in water wet the seam of the roll and lay roll seam side down continue until you have used all the mixture. Dehydrate @ 110 degrees for 12-14 hrs.
Let cool for 1 hr. can be left out of fridge for up to a week in an airtight container.
NOTE: Depending on size of your food processor you may have to do the pulsing in 2 batches to get the right texture