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Tuesday
May142013

Veggie Jim Recipe

Hi! This is Jill, Lexie's sister from Hawaii. I've been visiting Lexie for the last week, helping out with the boys, and of course testing and eating some fabulous food. 

One of our experiments this week was a dehydrated snack we're calling Veggie Jims. These nori power wraps are available at many natural food stores and sell for $1-2 each—we thought we could make them for a lot less! They are a tasty seed paste wrapped up in a convenient nori sheet for easy transport on the go. 

After doing some research I found out that these power wraps are one of the "oldest" vegan snack foods around. Being an aspiring vegan, I was surprised that I'd never heard of them. I found them while picking up some airplane snacks at my health food store on Maui. Lex and I both thought that they were super tasty and satisfying and wanted to try making them ourselves. Flavorings for these are endless, we went for the classic Slim Jim flavor demonstrated by Matt and Angela here in this video. The cayenne gives these in awesome kick!

 

Veggie Jims 

Makes About 36 Veggie Jims

Ingredients:

About 12 NORI SHEETS, cut into 1/3's length wise
12 ounces raw SUNFLOWER SEEDS
8 ounces raw PUMPKIN SEEDS
1 cup WATER (more as needed)
2 red BELL PEPPERS
1 tablespoon raw grated BEET*
4 minced GARLIC CLOVES
6 tablepsoons fresh LEMON JUICE
1 teaspoon SALT
2 teaspoons ONION POWDER
1/4-1/2 teaspoon CAYENNE PEPPER (or to taste)

*Optional. We added the beet for color. It did make the filling a lovely spam color which you will see in the photos. After being dehydrated though it went back to a brown color. 

Directions:

  1. Whirl seeds in a high-powered blender or food processor to a fine meal. Remove and set aside. 
  2. Add remaining ingredients (except for nori sheets) and blend/process until smooth. 
  3. Add the seed mixture back in and blend/process to a smooth, spreadable, paste-like consistency (add a tablespoon of water at a time as needed to aid in blending/processing).
  4. Avoid over salting so they don't end up too salty after being dehydrated. 
  5. Transfer to a large zip top bag, squish paste down into one corner, and snip off the corner to pipe out a 1/4 to 1/2-inch thickness. 
  6. Lay a strip of nori (shiny side down) onto a sheet of parchment. This was the only tricky, slightly time consuming part. Lightly spritz (we used a spray bottle) the nori sheet with water. Then pipe the filling down the center of the nori sheet. Take your time and try to ensure an even filling. 
  7. Roll nori around filling and seal edges with another spritz of water if needed. 
  8. Arrange Veggie Jims on dehydrator trays and dehydrate over night or until firm and dried out—about like a Slim Jim meat stick. They are super yummy warm out of the dehydrator! 
  9. Store in an airtight container.

In the photo below the paste looks pretty gross (that's the pink from the beet). We promise, no pink slime or spam was involved in the making of these vegan snacks. Oh and we got over-ambitious in the "piping it on" shot. Just aim for 1/4-1/2 inch strip of paste.

 

Feel free to experiment with flavorings. Ones I have seen are Italian (sundried tomatoes, oregano, marjoram and sage) and Japanese (ginger, miso, wasabi). You can also wrap different shapes with the nori, like triangles.

Enjoy and let us know what you think! We'd love to know.

Reader Comments (18)

Cool! And just thought I'd point out a weird coincidence, my name is Lexi (well technically Alexis but friends and fam call me Lexi and my sister's name is Jill! And she used to live in Hawaii ... so pretty cool. I just found your blog yesterday and am excited to follow as my boys have many food sensitivities and I am always looking for new recipes. Thank you!

May 14, 2013 | Unregistered CommenterAlexis

How CREATIVE, ladies!! This is definitely going on the must make list!
Hugs,
Megan

Love this idea! Definitely gonna give it a try. I'm always looking for tasty, creative snacks. Thx for sharing!

Ladies ... if you have a palette for healthy/tasty/vegan/nori, I think you will LOVE these. We made a batch (30 sticks) 4 days ago and they are gone! :) xoLexie

May 14, 2013 | Unregistered CommenterLexie

Lexi ... should I ask what your last name is, ha! :) Coincidence for sure!! So glad you found our kitchen. xoLexie

May 14, 2013 | Registered CommenterLexie

I think you've just convinced me to buy a dehydrator again!! :D

May 14, 2013 | Unregistered CommenterRicki

Ricki, I've been contemplating trying these in the oven ... lowest setting of course. I'll let you know if they turn out. xoLexie

May 14, 2013 | Unregistered CommenterLexie

So awesome! I just made something similar, in cracker form, from the raw food book "Rejuvenate Your Life" By Serene Allison. So yummy! And I'm not a big fan of nori. Definitely going to try these :)

May 14, 2013 | Unregistered CommenterSarah S

I love how easy and portable these are! and the Italian one with the sun-dried tomatoes has my name on it :)

Mandie ... yes, so very portable, if they last long enough to take anywhere, ha! xoLexie

May 16, 2013 | Unregistered CommenterLexie

Hi Jill and Lexie! I am in LOVE with these wraps!! I love nori and I'm crazy about your filling. Beet too??? Wow! I will be making these this weekend!

Lexi, I'd love for you to link them up to Raw Foods Thursdays. Yesterday's link is still open. Please stop by!

http://www.glutenfreecat.com/2013/05/raw-foods-thursdays-51613/

Hope you are well!
Heather

I just found your blog, and I can't wait to read more recipes!! Quick question about this one though (I'm from Hawaii, btw), can you recommend something else in place of the bell pepper? I can't eat nightshades :( Cabbage maybe?

May 17, 2013 | Unregistered CommenterRachel

Will do Heather! Thanks for the heads up.

Rachel - Hmmmm, I think most any veggie you'd want to add would work just fine. The bell pepper does add a certain flavor ... almost cheesy. I even considered zucchini ... but it probably would contribute much in the way of flavor. Can you do nutritional yeast? That might add a little zip when the bell pepper is removed. Let me know if you try something. :) ALOHA xoLexie

May 18, 2013 | Unregistered CommenterLexie

ha! i love this! very creative :)

June 2, 2013 | Unregistered CommenterCrista

These look great! Just shared on my Facebook page. I am going to have to try these one rainy day.

June 5, 2013 | Unregistered CommenterBeth

i am making this now. and the wrapping process was very easy when you spritz it. what temp do you put your dehydrator on? you didn't specify. i have it set 1t 115º.
can't wait to try it!

August 21, 2013 | Unregistered CommenterDawn

Hi Dawn, I did not specify as some folks like to dehydrate longer for a "raw" result. Others want it done quicker so crank it up. For raw typically between 105F/41C and 115F/46C. If you are not concerned with the result being technically "raw" then any higher temp is fine. The higher the temp, the quicker they will dehydrate. Hope that helps :) xoLexi

August 21, 2013 | Unregistered CommenterLexie

I can't wait to try these but do not have a dehydrator. My oven's lowest setting is 170F. How long would I cook them for?

August 22, 2013 | Unregistered CommenterErin

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