A few weeks ago, it never occurred to me that grains and (starchy) carbs practically in everything. Most certainly not a bad thing, but sometimes you just want an alternative. My thought is, if I can replace it with vegetables, why don't I? It's all too easy for me to rely on a carb heavy diet when I don't know what else to cook. This is not a ground breaking recipe by any means, but man is that roasted veggie spread addictive. I found myself using it as a dip with carrots, tossing it in my salad as a dressing, or eating it straight with a spoon. Not the worst snack in the world since it's just vegetables!
Grain Free Nori Wrap
pickled vegetables (recipe below) roasted vegetable spread (recipe below) shredded chicken (optional) leafy greens, such as spinach, thinly sliced nori
Place nori on a plate large enough to fit the whole piece, then add ingredients, starting with roasted vegetable spread, then pickled veggies, leafy greens, and chicken. Carefully roll up, then cut and serve.
(Lightly) Pickled Vegetables
1 carrot 1 cucumber 1 T apple cider vinegar 2 t water
Cut carrots into matchstick size, as thin or as thick as you'd like (on the thinner side is easier to eat). Place in a shallow bowl and pour over with apple cider vinegar and water. Let sit for about 15 minutes (or longer if you can) before using.
Roasted Vegetable Spread
1 eggplant 1 bell pepper 2 carrots 2 zucchini 1/2 onion 2 cloves garlic 1-2 T low sodium soy sauce 2 T olive oil salt and pepper, to taste
Cut vegetables into 1-2" pieces and place on a baking sheet. Roast at 375° F for 35-45 minutes, or until tender with some color. Let cool, then place in blender. Add olive oil and soy sauce, one tablespoon at a time, and blend. Add more olive oil and soy sauce to your preference, then finish with salt and pepper.