I’m closing out my first week here at The Living Light Culinary Institute and I can’t believe how fast it’s going. We pack so much into each day! I have been put into a three person team for all of our “uncorking” chef hands-on tasks. One of my teammates is 20 year old manling. I call him a manling because there is still some boy in the man:) Our task yesterday was to create a brand new appetizer recipe and his recipe was picked for our team to create.
It was a Pecan Pate and Vegetable Sushi Roll. I was thrilled as learning how to roll sushi WELL is on my list of things to accomplish in 2011. The Pecan Pate filling was delicious and made these rolls hardy. The best part is my man/child partner knows how to roll sushi. 20 year olds are fearless!!! By the end of our session, my rolls were tight, cut perfectly and even had a little flourish to the tail ends, which I now know is all part of the “presentation”! I’ll post pictures when I return. Here’s the recipe:
Pecan Pate & Vegetable Sushi
Pecan Pate:
2 cups pecans, soaked and dehydrated
2 Tablespoons red miso
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
1 tablespoon lemon or lime juice
1 garlic clove, minced or crushed
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Pinch of salt
Nori Sheets – RAW if you can get them
Sushi Vegetables
Alfalfa Sprouts
Juilienned Carrots, Cucumbers, Bell Pepper & Avocado
Step 1: Process pecans in a food processor until finely ground. Add miso, lemon juice, garlic, cumin, cayenne pepper and salt. Process until smooth.
Step 2: Put pate mixture into a bowl and add in the minced cilantro and parsley.
Step 3: Julienne all vegetables
Step 4. The alfalfa sprouts go on the nori roll first, and then about 1 1/2 tablespoons of pate goes on top of that. Lay down other vegetables and roll sushi.
Step 5. Cut into equal segments, plate with a side of soy sauce and wasabi and serve.
This recipe will make about 6-8 sushi rolls.
