SPROUTED RICE AND VEGETABLE LAVER (SEAWEED) ROLLS

A gluten-free, quick, and light meal that also makes an excellent snack! I did not photograph anything until after I finished rolling everything, so I drew an illustration - hopefully it helps! - to show the arrangement of rice and vegetables (or fish, if you want) on the laver.

Sprouted Rice and Vegetable Laver (Seaweed) Rolls

makes: 2 rolls, 12 - 16 pieces

- chipotle cashew cream sauce, for dipping
- 1 cup cooked sprouted brown rice (or any cooked white rice, as long as it's sticky)
- 1 tbsp. apple cider vinegar (or rice wine vinegar)
- 1 tsp. sugar
- 1 tsp. salt 

- 1 grated carrot
- 1 julienned cucumber
- 1 julienned jalapeño (deseed if you want no spice)
- 2 leaves of romaine lettuce, middle vein removed (otherwise the laver will break)
- 2 sheets laver (aka nori, easily found in any Japanese or Korean store or Whole Foods)
- 1 tbsp. toasted sesame seeds (raw sesame seeds are ok as well)
- 2 tbsp. water in a small container

1. In a bowl, mix the rice, vinegar, salt, and sugar. Arrange the prepared vegetables on a plate within easy reach. Toast the laver by quickly passing each sheet over a low flame - you may need to do this a couple of times to cover a maximum area of each sheet, corners and all, but without scorching the laver. So move swiftly and don't let any one area of the laver dwell over the flame for too long.
2. Place a sheet of laver on a cutting board or other flat surface and spread half of the rice from the bottom edge to about 1 - 1-1/2 in. short of the top edge (see the illustration above), and arrange half of the vegetables on the rice in this order: lettuce, carrot, cucumber, jalapeno. Sprinkle with half of the sesame seeds. 
3. Lift the bottom edge of the laver and roll everything into a tight roll. When you reach the bare (riceless) end of the laver, dip a finger in water and lightly wet the edge of the laver and finish rolling. The water will help the laver stick so the roll remains closed and doesn't unravel.
4. Cut each roll into 6 - 8 pieces and serve with this cashew cream sauce, or your favourite sauce. Store leftovers in the fridge for up to one day.

AVOCADO AND CARROT DIP

This dip comes together in a snap, and freezes really well, so it's a great way to use ripe avocados before they lose it! I'm not sure how I thought of adding carrots to my guacamole but I did, and loved it. So that's how I make it now... but technically it's not guacamole so I call it avocado and carrot dip instead. Regardless, it's totally delicious, refreshing, healthy, and tastes great no matter what you serve it with. I like it with tacos or a few different salsas and chips, or in warm tortillas like a taco, or with roasted vegetables. I very often use it in place of salad dressing - a large dollop of this dip is excellent on a salad.

Hope you all like it as much as I do!

Avocado and Carrot Dip

makes: 3 cups

- 3 ripe avocados

- 1 large carrot (or 2 small ones), cut into chunks

- 3 garlic cloves

- 1/2 white onion, cut into 3-4 large chunks

- 15-20 cilantro sprigs

- 2 serrano chiles, finely chopped

- 1 lime, juiced

- 1 tbsp. sea salt

- 1 roma tomato, finely chopped (optional)

1. In a food processor, process the carrot, garlic, onion, and cilantro to a medium dice.
2. Cut the avocados in half, remove the pits, and scoop out the flesh.
3. Add the avocado flesh, salt, lime juice, and serranos to the food processor with the other diced vegetables. Process to a chunky-ish consistency till the avocado is mixed in, but don't make a paste! Stir in the chopped tomatoes if using. Taste and adjust the salt and lime.
4. Transfer to a bowl and serve with tacos, chips, tortillas, crudités, crackers, or roasted vegetables. Store leftovers in the fridge up to 3-4 days, or freeze.

GLUTEN-FREE: ROTI (FLATBREAD) WITH CARROTS, CORIANDER, AND MINT

These gluten-free rotis (flatbreads) are adapted from the late culinary mastermind Tarla Dalal.

The gluten-free dough can be a bit tricky to work with, especially if you add too much water. So start slowly, and once most of the dough is clumped together, add water 1-2 tbsp. at a time to finish binding it into a smooth dough. Since there isn't any gluten to work with, you don't need to knead the dough a lot to make it supple. Just knead it enough to get a smooth uniform dough and you're golden.

Gluten-free: Roti (Flatbread) with Carrots, Coriander, and Mint

makes: 6 rotis (flatbreads)

For the dough:

- 1/4 cup brown rice flour (or white rice flour if you don't have brown)
- 1/4 cup quinoa flour
- 1/2 cup grated carrot
- 1/4 cup coriander, finely chopped (leaves and tender stems)
- 2 tbsp. finely chopped mint leaves (4-5 sprigs of mint)
- 1/4 tsp. turmeric powder
- 1/2 tsp. salt
- 1 tsp. oil (I use coconut oil but use any oil you want)
- 1/2 green chile, minced (optional)
- 1 clove garlic, minced (optional)
- 3/4 cup warm water

For rolling and cooking:

- 1/2 cup quinoa or rice flour, for rolling
- 1/8 cup oil, for cooking (I use safflower/grape seed oil. I would not recommend olive oil!) 

1. For the dough: Combine all the ingredients for the dough except water in a large bowl. Add water 1/4 cup at a time and knead into a soft (but not sticky) dough. Let the dough rest for 10 minutes.
2. Rolling and cooking: Heat a skillet (or griddle) on medium-high heat. Divide the dough into 6 equal portions.
3. Roll out one portion into a 5 - 6 in. diameter circle. While rolling, use enough quinoa or rice flour to keep the dough from sticking to the rolling surface and pin.
4. Turn the heat to medium and put the roti on the skillet. When it starts to bubble slightly or the dough changes colour, flip it over and brush a little (about 1/2 tsp.) oil on the surface. Let it cook for 30 - 40 seconds and flip it over again. Brush another 1/2 tsp. or so oil on the surface and finish cooking till it turns golden brown in colour on both sides. A couple of black spots are ok, too many black spots means the heat is too high, so turn it down.
5. Repeat with the rest of the dough
6. Serve immediately or store in an airtight container and reheat when needed.

PICKLED FRESH CHICKPEAS AND CARROTS: LEELA CHANA-GAJAR NU ATHAANU

This is a fresh pickled relish flavoured with fresh green garbanzo beans, carrots, and mustard, quite typical to Gujarat - home for me! Although this is Gujarati in flavours, it's neutral enough to be great with Indian food from any region. 

As I've mentioned before, I have a pickle affliction. And while I almost always relegate dried garbanzo beans to hummus, I simply love fresh garbanzos. They're a bit of work because of the shelling they require but they're totally worth it. I've never made Indian pickles before because I assumed they need things I can't be bothered to go find. But this recipe couldn't be simpler! If fresh garbanzos are out of season, make it with carrots alone.

I find dried garbanzos to be quite heavy so I seldom have them whole, but these fresh ones are mild, light, and easy to eat even raw with a bit of lemon, salt, and cilantro.

Adapted from Gujarati Chatko.

Leela Chana-Gajar nu Athaanu
Makes: 1 - 2 cups

- 1 cup fresh chickpeas (garbanzo beans)
- 4 small carrots, cut into 1 in. pieces
- 1/4 cup black mustard seeds, coarsely powdered in a blender (not in a food processor)
- 2 tbsp. salt
- 1 tbsp. chile powder
- 1/2 cup safflower or other neutral oil
- 1 lemon, juiced

1. Fill a large pot with water and bring to a rolling boil. Add the carrots and boil for 5 minutes. Turn the heat to low and remove the carrots from the water with a slotted spoon. Spread out the carrots on a dry kitchen towel to dry completely.
2. Bring the water to a boil again and add the chickpeas. Boil for 2-3 minutes, turn off the heat, and strain the chickpeas.
3. Spread out the chickpeas on another dry kitchen towel to dry completely.
4. In a medium bowl, combine the oil, powdered mustard, salt, chile powder, lemon juice, and stir to combine. Add the carrots and chickpeas and mix everything well. Taste and adjust the salt and add more chile powder if you want more heat. Keep in mind that the vegetables will reduce in volume a bit as they pickle so it's best not to overdo the salt and chile.
5. Transfer to a clean, dry glass jar and close the lid. Leave the jar in a very sunny spot for 3 - 5 days.
6. Refrigerate and enjoy with any kind of Indian food!