Vegan California Rolls with Edamame Pate

Wow, what a great weekend I just had, my gosh. Did you have a good weekend? I know, it’s already Tuesday but I feel like it’s Monday so bear with me.

It all began on Friday morning when I boarded the train at Montreal Central Station headed for Kitchener, Ontario. It was a long trek, but totally worth it knowing that my blogging friend Angela was on the other end wait for me. Angela and I have been chatting for ages so to finally get the opportunity to hang out in person was a real treat.

And let me tell you, she knows how to show a girl a good time!

We began our weekend adventures with a visit to The Works on Friday night for burgers and salads. Of course I was the one that indulged in a big, juicy elk burger complete with a basket of sweet potato fries while Angela stayed healthy with a large chicken salad. We were so hungry by the time we were seated that neither of us took photos of our food. Massive foodie fail.

We’re both early risers so we decided to head to the Athletic Center in Waterloo for an early morning intense hot yoga session, then a visit to Dana Shortt Gourment for some seriously amazing infused oils and vinegars, The Naked Sprout for lunch (best raw/vegan Caesar salad I’ve ever had in my life), Whole Foods Market for browsing, and Fresh Restaurant for dinner. We were both exhausted come 8pm that night.

Sunday was a far more relaxing day filled with blogging, cooking, and chatting. Then on Monday, Angela invited me to her spin class at GoodLife Fitness.

Everything was just awesome. Not only did I get to meet a wonderful new friend, I am now inspired to eat more vegetables.

For serious, I’ve never seen someone eat as many vegetables as Angela does. She puts my produce consumption to shame. And it’s no surprise that; with Angela’s love for produce, we gravitated toward developing recipes using fresh, local and raw ingredients during our time together.

First up in our list of kitchen yummies was this edamame pate that we later used to stuff into grain-free California rolls.

Oh this recipe’s a keeper!

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Edamame Pâté
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Total time: 
Serves: 2 servings
 
Earthy vegan pâté great as an accompaniment to veggies, cooked grains, crackers or used as a rice replacement in California rolls.
Ingredients
  • 1 cup frozen edamame, rinsed under hot water
  • ½ cup loosely packed fresh cilantro
  • 1 tablespoon rice vinegar
  • 1 teaspoon white miso
  • 1 garlic clove
  • ⅛ teaspoon fresh ginger root
  • ⅛ teaspoon sea salt
  • Pinch red pepper flakes
Instructions
  1. Add all ingredients to the bowl of your food processor and process until smooth, about 3 minutes. Push down the mixture with a spatula a couple of times so that it gets captured by the blade.
Notes
Store in an air-tight container until ready to use. Will keep for 2-3 days.

View nutrition info

The original plan was to smear our pate alongside cooked quinoa for Quinoa California Rolls. We did it, and they were good, but we both liked the rolls SO much more with the quinoa omitted and just rolled in nori with loads of fresh veggies.

Any vegetables are fair game, as long as they’re sliced thin. We used carrots, red peppers and cucumber.

If you can’t live without the grains in your California rolls, but want to try something new and a bit healthier, there’s an easy way to prepare quinoa so that it’s perfect for your homemade California rolls.

For California roll-ready quinoa, click here for the recipe and nutrition information.

If this is all foreign to you and looks like a huge feat, do not fret. It’s easier than it looks.

For step-by-step instructions on how to assemble homemade vegan California rolls, check this out.

And that’s just the beginning. We made and consumed so much healthy, delicious food, side by side and really inspired each other to step out of our culinary comfort zones. It was a weekend I’ll always remember!

What’s your favorite filling for California rolls, homemade or restaurant created?

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  1. Confession: I’ve never had any type of roll!

    I don’t know if I could trust myself to make these without any prior knowledge of how they should taste/turn out, so I”ll just plan on taking a vacation up there sometime and try yours :)

    • The pate really gave it an awesome flavor, Michelle. It’ll be a requirement in all of my nori explorations in the future!

  2. Ahh so lovely to re-live it all again through these photos!! I’ve been pacing myself through the leftover quinoa rolls but now I really wish we’d made a vat of that pate because I have the urge to smear each one with it! Clearly though, by the looks of my face in that pic where I’m eating the roll, I’m having no problems. (My hair on the other hand… not sure what the heck was going on there!!) I’m glad I inspired you to eat your veggies!! :)

    • Yes, vat of edamame pate would have been smart. What were we thinking?!

    • It’s been ages since I had smoked tofu, saw it in the store this past weekend and got all nostalgic. Great idea adding it into California rolls. And yes, avocado is a must!

  3. When do I add in the rice vinegar for the quinoa? It doesn’t specify in your recipe.
    I can’t wait to try these out! I love me some good vegan sushi :)

    • Hi Erika – sorry about that, I’ve updated the recipe now :) Add it in with the water. Enjoy!

  4. spin, yoga, friends, and food ~ sounds like an amazing and delicious weekend Leanne! Can’t wait to try the recipe .. haven’t had edamame in eons!

  5. I would have never thought this up! Edamame pâté is so genius, thank you! Our rolls are quinoa (with rice vinegar, red pepper flakes and liquid aminos), bell pepper, cucumber, cabbage, avocado. I have also used raw zucchini, carrot and asparagus. So so good!

    • Zucchini, I like that idea! Sounds like you guys are roll experts!

  6. This may sound like a really wierd question lol but I love veggie sushi rolls and made them for my husband who liked them but didn’t like how ‘fishy’ the seaweed was.. hehe, is it possible to find a less fishy seaweed brand? are some better than others (as in less fish taste!)? thanks!

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