Easy Fusion Nori Veggie Wraps

Makes 3 wraps (serves 2)

3 Nori seaweed sheets (same used for sushi)

1/2 cup hummus

1 1/2 Tbsp. hoisin sauce

a few handfuls of fresh spinach

1/2 cup red cabbage, thinly sliced and chopped

1/2 large carrot, peeled

1/2 avocado, pitted and sliced

small handful of cilantro, chopped

--Notes-- Feel free to add or substitute any additional fresh veggies you like!

First, collect and prep all the veggies and the cilantro.

Produce On Parade - Easy Fusion Nori Veggie Wraps

Then, lay one sheet of nori in a landscape position, so the shiny side is down and put a dollop of hummus on the side closest to you. Spread it from left to right, so it's even, then spread about 1/2 Tbsp. of hoisin sauce over the hummus. Next, spread a tiny bit on the opposite side. This will help the wrap stay rolled up.

Place your desired amount of spinach on top of the hummus, followed by portions of the remaining ingredients. Be sure not to pile it on too much or the wrap could break when it's rolled. I've never, ever done this... Now, roll it up away from you and voila! You have yourself a nori wrap.

Slice on the diagonal and eat up! Here's to a healthy and happy new year! Maybe even a slightly vegan new year, perhaps?

Dancin' to Air Traffic Controller – Hurry, Hurry I think this is my life's theme song...and pretty appropriate for the new year.

[yumprint-recipe id='57']Inspired by A House In The Hills

It's no secret that I do most of the grocery shopping in our house. Every once and awhile Todd will go to Costco, in Anchorage where he works. He always manages to bring home something that he picked out and that was not on our the list. Most recently, he came home with a 500 pack of single serving hummus tins. If you're vegan, you probably know of which I speak. I was delighted that he'd brought home something healthy! However, hummus usually requires vegetables. Vegetables that need to be washed, chopped and put in a little container to be brought along to work, to be eaten. Having forgotten that we had this 500 pack of hummus tins (in the back of the fridge), necessary veggie preparation did not happen.

While cleaning the fridge this weekend I stumbled upon said hummus tins and took a peek at the expiration date. Uh...it's tomorrow, as in December 24rd. I'm not saying that these won't be consumed long after their expiration date, because they will, let's be real. However, we should probably get hoppin' on that. I had some leftover lettuce from several days earlier that needed to be eaten and I thought it would be a good idea to combine all the things that were beginning to decay in the fridge, to make one meal. This includes the kalamata olives, their original purchase date is probably going on a few years...if I die within the next few days, you'll know why.

May I suggest finding some...er...fresher ingredients for your salad dressing? Regardless, this salad dressing is awesome! It's creamy and thick, thanks to the hummus and not overloaded with oil, which can be appreciated. The kalamata olives lend a miso-esc umami flavor, the lemon juice a tartness, pinch of sugar a sweetness and the paprika a smoky profile.

This dressing couldn't be easier, so if you find yourself truly fortunate enough to have a 500 pack of single serving hummus tins a little past their prime, you now know what to do.