Student Food: Easy Almond Ginger Nori Snacks

by Gena on September 16, 2012

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A long, long time ago I posted a recipe for raw nori cigars with gingery sunflower seed pate. They were based upon a favorite snack of mine from Bonobos vegetarian in New York, which is now closed (sadly, I might add: it was one of the best and most reasonably priced raw/vegan eateries in Manhattan). When I posted that recipe, a few readers asked whether I had considered dehydrating the rolls to resemble some of the popular dehydrated nori snacks that inhabit the packaged raw foods marketplace. I hadn’t, but the idea has stayed with me for a long, long time.

Last week, I tried my hand at dehydrated nori roll ups. I love what resulted. If you take the dehydration process out of this recipe, it’s as simple as making an almond pate, really, with a little rolling thrown in. Because the dehydration process doesn’t totally zap the rolls of all moisture/pliability, I think you should store them in the fridge, but they lasted quite a bit longer than regular raw nori rolls would have. Moreover, one of the big issues I find with regular raw nori rolls is that they can get soggy overnight, and even fall apart in a student lunchbox. Not so with these! They were a cinch to pack up, and stayed perfectly intact till lunchtime, when I enjoyed them with a small salad, fruit, and some trail mix.

As you can see, I was eating al fresco between classes! And as you can also see, these guys are so good that I had already snatched two up before I remembered to get an iPhone shot for the blog:

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Here’s how to perfect these guys on your own:

Easy Almond Ginger Nori Snacks (raw, vegan, gluten free)

Makes about 6-8 rolls, or 30 pieces

1 1/2 cups almonds (dry)
2 medium carrots, chopped into 1 inch pieces
1/2 medium zucchini, chopped into 1 inch pieces
1 tbsp tamari
1 scant tbsp minced ginger
Water
3-4 sheets nori

1. Grind dry nuts in a food processor fitted with the S blade till the mixture is ground into a fine meal.

2. Add the ginger, tamari, carrots and zucchini. Pulse until the veggies have broken down into small pieces (about the size of rice).

3. Now, let the motor run, and add water in a thin stream just until the mixture is spreadable, but not watery. It should be comparable to hummus or any other nut pate.

4. Cut a sheet of nori in half. Spread each half with about 1/4 cup almond mixture. Using a knife or spatula, spread the pate in a thin, even layer over the nori.
 
5. Beginning at the long end of the sheet, roll the nori carefully up to make a roll. Seal edges with a bit of water.
 
6. Keep working with all of the nori, until you’ve got about 6 or 8 rolls. Cut each into 4-5 pieces and place in a dehydrator at 115 degrees for 6-8 hours, or overnight. Store in fridge; they should last a good 5 days at least!

These make a fantastic, portable snack, and they’re a lovely break from all the date and raisin and dried fruit flavored snack bars I eat as a student! Plus, they’re a great way to get your iodine on. Hope you enjoy them, and stay tuned, because they’ve sparked ideas for many other nori snacks to come.

I’m just back from a somewhat tiring weekend of travel (by bus and car) from DC to upstate NY. But the reward of that journey was my stepsister Katie’s beautiful wedding. Katie has always been tasteful, generous, and cool, and those qualities were writ large in her ceremony, which took place against a lot of natural beauty:

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I’m so happy for her!

See you back here tomorrow,

xo

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{ 22 comments… read them below or add one }

Lisa @ The Raw Serenity September 16, 2012 at 9:38 pm

These look great!
I never pre make nori rolls for lunch because of them turning soggy so this is a great idea!
Great for a picnic i think!

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Ricki September 16, 2012 at 10:08 pm

These sound fabulous. I love the idea of dehydrating them, but might just try them as-is anyway! And wow, I really must get me an iPhone–those photos are great quality!

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Gena September 17, 2012 at 6:42 am

Writing about that Bonobos dish always makes me think of you and our lovely lunch there! I think you’d really like these, Ricki :)

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Averie @ Averie Cooks September 16, 2012 at 10:09 pm

Gena these look and sound awesome! The ginger I bet just adds a lovely zing! to them.

And what a great way to keep them from getting soggy – dehydrate THEN refrigerate for up to 5 days. Great thinking and I may have to dust off my dehyd!

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j3nn September 17, 2012 at 12:55 am

Looks like a view of the Hudson! I’m in Newburgh and have a similar view from my house, so I’m guessing you were west of the river? Or not. hehe

Love the idea of dehydrating nori snacks! I’m sort of obsessed with nori lately and find myself eating sheets of it plain, like a cracker! Can’t say that a nice filling wouldn’t be even better. :)

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Gena September 17, 2012 at 6:43 am

You’re right! We were in Beacon, NY :-) The Hudson Valley is pretty much my favorite place in the world.

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Carolyn Joyce September 17, 2012 at 1:00 am

I don’t have a dehydrator. Can one do anything in an oven instead of a dehydrator?

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Gena September 17, 2012 at 6:44 am

Carolyn,

I can’t say for sure, but don’t suspect this is a good oven recipe. Most of the time I can and do give oven alternatives to dehyrating, but once in a while, the dehydrator is really best! Sorry :( Please don’t hesitate to experiment a bit; I just don’t myself like leaving my oven on a low setting for a long time because it heats up my basement apt unbearably. I’ll let you know if I think of something…

G

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Ksenija @ Health Ninja September 24, 2012 at 1:38 am

I made a batch of this cutties tonight and actually used my oven. They didn’t turn out as pretty as yours, Gena, but that’s mostly due to my miserable wrapping technique ;) the taste is still great. I also didn’t mind to heat up my appartment a bit since it’s already quite cold here in Germany.

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Gena September 24, 2012 at 6:38 am

Wow! Would you mind sharing how you baked them — what temperature and so on?

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Ksenija @ Health Ninja September 24, 2012 at 3:38 pm

Not at all. I set my oven on air circulation and 115 degrees and placed the nori snacks on a baking sheet and left it in the oven overnight (round about 8 hours).

ALexia @ NamasteYoga September 17, 2012 at 2:45 am

You never fail to run out of ideas! fabulous gena! i would have never thought of dehydrating nori rolls! i went a bit overboard on fried fruit and nut snacks so i basicalls HAD to cut them out because i would sometimes live off them when i had a loong day and teaching yoga on ´top of my work. these look wonderful, i will try to make some tonight and pair them with a yummy carrot juice tomorrow ;)

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Gena September 17, 2012 at 6:44 am

Yay! Glad you like.

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Lauren September 17, 2012 at 7:16 am

My mouth is watering! And looks like a beautiful wedding!

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GetSkinnyGoVegan September 17, 2012 at 8:37 am

Whenever I would go on an all raw bender, nut/seed nori rolls were my “go to”. Adore the simplicity and the nuts are so filling.

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Becky September 17, 2012 at 12:46 pm

Do you have to dehydrate the rolls? Could you eat them raw with no dehydration?

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Linda-Marie September 17, 2012 at 12:57 pm

Last time I made norirolls I had kraut in them, very tasty. Also, the other day I lernt that white cabbage and cashews go great togerher.

Thank you for inspiring me!

Love
/Linda

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Lia September 17, 2012 at 6:36 pm

I never thought of dehydrating Nori rolls. That is a great idea for transportability. My issue was always soggy Nori!

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Molly September 17, 2012 at 6:50 pm

Oh how I want to love nori. Alas, I can’t get down with the oceanic taste! Regardless, your lunch looks lovely as usual :)

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Janae @ Bring-Joy September 18, 2012 at 1:25 am

I love how simple this is! Nori is another neglected food of late–it’s just hard in our new locale (rural) where I’m not sure if foods like this exist. I need to poke around though, & do my best to get myself some nori, though–my kids love it, & your nori wraps always look scrumptious!~

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Jade September 18, 2012 at 11:13 pm

I don’t think I could have afforded to make this when I was a student, but delicious nonetheless!

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Kasandra Bracken September 19, 2012 at 6:38 am

Genius back to school idea, Gena! I think these would be an awesome and easy snack or part of a meal to bring with me – even something I can make here in Korea! Portable, gluten-free, raw, delicious :)

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