1 ¼ tablespoons chickpea miso paste (I used white miso, but I think chickpea miso would have been better as my miso was kind of sweet)
1 tablespoon raw tahini
2 medjool dates, pitted
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
Water, as needed to thin the drizzle
4 nori seaweed sheets
¼ small head red cabbage, very thinly sliced
1 large carrot, peeled and julienned
1 small yellow summer squash, julienned (I used a broccoli stalk, julienned)
1 small cucumber, julienned
1 large ripe avocado, pitted, peeled, and sliced
1 recipe Spicy Tahini Drizzle
Instructions
Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water a little at a time as you go, until the mixture becomes a sauce with a creamy consistency. Plan on using ¼ cup water, more or less depending on the consistency of your tahini and how thin you want the sauce.
Place the nori sheets on a flat surface.
Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets.
Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.
Notes
I trimmed my sheets of nori a little and wrapped them on a diagonal. Amie's sheets seemed much smaller than mine. Alternatively, you can double the veggies and use 4 standard sheets of nori. You'll have plenty of sauce.
Recipe by Pamela Salzman at https://pamelasalzman.com/sunrise-nori-wraps-with-spicy-tahini-drizzle-from-the-eating-clean-cookbook/