Monthly Archives: October 2013

Raw Avocado Nori Rolls

Raw Avocado Nori Rolls (v+gf)

It’s day two of international cuisine week on Ahnestveggie. Today we’re whipping up something
Japanese inspired!

If you grew up in an Asian household like me, you will understand when I say…I JUST CAN’T SEEM TO GET AWAY FROM RICE!! There’s always cooked rice somewhere in the kitchen…
I try to stay away from rice, due to bloating and feeling very uncomfortably full after eating it.

Well today, I wanted to recreate a a sushi dish that had the same heartiness as rice, minus the
carbohydrates. Raw Avocado Nori Rolls

You will not regret eating 5-6 of these beauties! They may be vegan and raw, but I promise you, they have plenty of flavor and texture!


  • 1 ripe avocado
  • 1 1/4 tsp tahini dressing (found at Trader Joe’s)
  • 4 nori seaweed sheets
  • 1/2 cup purple cabbage, thinly sliced
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup carrots, shredded
  • 1/2 cup cucumber, thinly sliced
  • 1/2 cup romaine lettuce, thinly sliced
  • cilantro
  • vegan spicy mayo (optional)*


  • Bamboo Sushi mat


  • In a medium bowl, mash the avocados using the back of a fork. (leave a few pieces chunky for added texture)
  • Mix in tahini dressing to the mashed avocado, set aside. THAT’S IT!

Raw Nori Rolls Raw Avocado Nori Rolls

Time to Assemble

1.) On a clean, wide working space, lay the sushi mat.
2.) Lay a sheet of seaweed, with the most shiny side facing down, on top of the sushi mat.
3.) Spread the avocado mixture on half of the seaweed, concentrating more on the ends and corners.
4.) Start layering the vegetables and cilantro with desired amount.

Raw Avocado Nori Rolls

5.) Carefully grab the sushi mat, and slowly roll the wrap away from you, grabbing the seaweed as you go. (Kind of like a burrito)
6.) Keep rolling until you have something that looks like a log. *Make sure to press tightly as you roll to prevent any of the vegetables from falling out.
7.) Cut into bit size pieces and plate.

For a some kick, add a little Vegan  Spicy Mayo on top.
*Vegan Spicy Mayo: mix 1tbsp of Nasoya light vegan mayo with a dash of sriracha sauce.

Raw Avocado Nori Rolls

xoxo Sarah

vegan,gluten-free Korean pancakes

Buckwheat Korean Pancakes (v)

This week is international cuisine week on Ahnestveggie, and today I’m kicking off with my roots…Korean!

On the menu today are Korean Pancakes or better known as “Jeon”. If you have not experienced Korean pancakes before, I highly recommend you do or have your first taste right at home with my healthy rendition recipe!

Whenever I make “Jeon”, I reminisce to my childhood days. My mom made a little corner station on the floor, right next to the fridge. If you’re Korean like me, you know the drill…The Korea Times newspaper covered floors!

I remember squatting down next to my mom TRYING to be a helping hand. Instead, I kept breaking and burning the pancakes, because I didn’t know when they were complete and ready to flip. One tip my mom always told me was to look for the bubbles on top of the “Jeon”, then they’re ready to flip.
Vegan, gluten-free Korean pancakes


  • 1 cup buckwheat flour
  • 1  cup water
  • 1 flax seed egg
  • 2 scallions, sliced thinly
  • vegan kimchi (plus kimchi sauce)
  • pinch of salt
  • grape seed  or almond oil


  • In a medium bowl, mix flour, water, flax seed egg and salt to taste.
  • Chop the kimchi into bite size pieces and add to the batter along with the scallions.
  • Pour some kimchi sauce to use as seasoning and to loosen the batter. *if the batter is a little dry, add more water.

Vegan,gluten-free Korean pancakes

  • In a medium skillet, heat a tsp of oil for every pancake.
  • Using a ladle, slowly pour each pancake towards the center. * I saw that using buckwheat batter helped achieve a more circular shape pancake.
  • As mentioned above, once you start to see bubbles and the edges look brown and crispy, they are ready to flip

*Plate with a side of dipping sauce made with liquid amino+apple cider vinegar.

vegan,gluten-free Korean pancakes


xoxo Sarah