I'm not sure what else you would call these, since in reality I would guess it is similar to fruit leathers only with veggies.
I finally got a dehydrator for Christmas and looking for some ideas on how to make some sort of veggie leather/wrap base that I can use in the same way you would use Nori for a sushi wrap. I love raw sushi(better than cooked since I don't do rice) but can only tolerate so much Nori. I know I have seen sushi made with an orange(I guess carrot) wrap and also a light green one, but the people making the sushi didn't know much about the wraps they were using. Does anyone know what I mean, if so do you have any good recipes or suggestions on what term to use in searching for good recipes online?
Did a quick search for wrap recipes and found these:
http://www.goneraw.com/node/3097 -- Zucchini Wraps
http://www.goneraw.com/node/16427 -- Vegetable Tortillas
http://www.goneraw.com/node/10884 -- Spicy Pizza Crust
With just one search term I got pages and pages. Try an Advanced Search, putting your main ingredient (like carrot) under "Containing any of the words" and wrap under "Containing the phrase", and check the Recipe box. This should narrow the results considerably.
I recently found a recipe in 'Eat Smart Eat Raw' by Kate Wood called Tomato Crisps, which basically involves whizzing up loads of fresh tomatoes in a food processor (you can add herbs too if you like), then pouring out a thin layer in the dehydrator trays and leaving until crisp (flipping halfway through). She said she'd used them for wraps and although I haven’t tried this myself, I think it would work well and they do taste great - very zingy! Hope this helps.
Thanks, I was just figuring out what to look under. I don't just want bread type wraps, but specifically something thin you would use in place or Nori for sushi, and I also got many results but only a few what I was looking for.
I've done the same thing as sv3 with the tomatoes and the spices. I'm sure it would work great in place of nori as long as you only dehydrated until pliable and not crisp or you might be able to soften by dipping in water if you did make them crisp. I think you could do this with most vegetables. Perhaps a spinach leather would be good. Cucumber or zucchini would probably work as well. I've only done the tomato one though.
I'm pretty sure Nwenna Kai at Taste of the Goddess in L.A. makes this kind of "leather" in her restaurant. I wonder if she has a recipe somewhere on the 'net?
Cafe Gratitude's recipe book has a recipe for spinach tortillas that I really like.