Miso & Wasabi Kelp Noodles

Based off of the sea tangle recipes on bag:
Miso Noodles:
1 1/2 teaspoon miso paste
1 1/2 Tablespoon almond butter
1 teaspoon raw agave nectar, optional
1/2 teaspoon sesame oil
1/2 teaspoon raw apple cider vinegar
1/2 carrot, shaved
1/2 cucumber, shaved
1 12 ounce package raw kelp noodles

Mix all but veggies and noodles in bowl. Add remaining ingredients. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.

Wasabi Noodles:
1 12 ounce package raw kelp noodles
1/2 carrot, shaved
1/2 cucumber, shaved
2 teaspoons braggs
1/2 teaspoon wasabi paste, or to taste
1 garlic clove, minced
1 teaspoon raw agave nectar
1/2 apple cider vinegar

Toss all but noodles and veggies in bowl until well combined. Add remaining ingredients and toss. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.

Raw Nori Roll Up #2

1 cup raw sauerkraut
3-4 sheets nori

Place kraut at one side of nori sheet. Roll up. Repeat with remain ingredients. Serve with wasabi paste.

I made a little one with red cabbage and rolled it. Then prepared one with white cabbage and rolled the first inside of the second.

Raw Maki Salad

This is for those who like all the flavors of maki and sushi rolls, but want a quick version. I didn't add the rice to mine in the picture.

Rice:
1/4 cup parsnip or jicima
1/4 cup pine nuts
2 tablespoons rice wine vinegar, or more to taste
1/4 teaspoon braggs or nama shoyu, or more to taste
1/4 teaspoon agave nectar, or more to taste

Mince all in food processor until rice sized pieces form. Toss with:

3 raw nori sheets, torn into bite sized pieces
1 cucumber, diced
1 avocado, mashed
1/2 teaspoon braggs or nama shoyu, or more to taste
1/4 teaspoon wasabi, or more to taste