I am sharing a recipe that will appear in my upcoming cookbook. Yes you read that right – my UPCOMING COOKBOOK. Wow, just typing that makes my heart flutter a bit. Finally after all these years of creating, testing and sharing recipes it is now time for my cookbook to be birthed into this world. The book is called The Vegan Comfort Kitchen and it is filled with lots of big beautiful photos, and tasty recipes. This really is the pinnacle of my work in the vegan cooking world and I am thrilled that it will soon be available. I will keep you posted but watch for the print and digital versions to be released this spring on Amazon.
“Oh my Heavens, that Smells like Pepperoni” Sticks
My friend John took a sniff inside the blender in one of my cooking classes and excitedly stated, “Oh my heavens, that smells like pepperoni!” I still smile when I think about that moment. The taste and smell we refer to as “pepperoni” is just a perfect combination of spices. Find the flavour here in these delicious and healthy snack sticks.
1 cup sunflower seeds, soaked and drained
3/4 cup carrots, finely chopped
1 1/2 tablespoons miso
1 clove garlic, chopped
2 tablespoons lemon juice
1 teaspoon onion powder
1/2 teaspoon anise seeds
1/2 teaspoon smoked paprika
1/2 teaspoon peppercorns
1/4-1/2 teaspoon dried chili flakes (the more you add the hotter they get)
4-5 sheets nori
Preheat oven to 300°F.
Soak the sunflower seeds for 2 hours and then drain and rinse. Place all ingredients except for the nori into a food processor or blender and process until smooth.
Use a pair of scissors and cut the nori sheets in half (so each sheet is divided into two longer pieces). Spoon 2 heaping tablespoons of the mixture onto each half sheet. Smooth mixture into a solid line along the length of the sheet, 1-2 inches wide.
Roll up the stick starting with the edge closest to you that has the mixture on it. Wet the edge of nori with a little water before completing the roll and the moisture should help the roll should stay closed.
Bake on a cookie sheet lined with parchment paper for 60 minutes. Allow to cool and enjoy.
Makes about 10 sticks