Visually strong, a delicious vegan fine dining dish that combines the delicate flavors of leeks, the creaminess of cashews, the sweetness of daikon and earthy flavours of mustard.

Ingredients:

1 cup brown rice

INGREDIENTS
For the leeks
4 thin leeks
4 nori leaves
Peelings from a whole lemon
5-6 springs thyme
1/2 tsp salt
2 tbsp olive oil

Other components
1/2 cup cashew cream cheese
2 strips pickled daikon cubed
8-10 fresh small basil leaves
1-2 tbsp pickled mustard seeds

Instructions
1. Wash and rinse lentil and rice together. Place in a deep pot, add water and bring to boil until absorbs all water content. 
2. Add the coconut cream, curcumin, coriander, cumin, salt and chili. Stir together. Continue to cook for addi1. Cut the tops and ends of the leeks, wash and clean them. Cut in two. Place in a square pyrex. Using a small knife make incisions on the leeks. Drizzle a bit olive oil. Add the lemon peelings, salt and thyme. Cover the pyrex in order to prevent leeks burnt. We want them soft and juicy. Bake in the oven at 175 C for 1 hour. Once done, let it cool at least 20 minutes. Then remove the first layer of leeks. 
2. Place the leek on a nori sheet, roll it all around, cut the nori sheet in two. Use the other half for another leek. Repeat the process until all leeks are rolled in nori.
3. Place 4 of them on a plastic wrap, lay another 3 on the top of 4 leeks, then 2 and lastly one. Cover it completely with the plastic wrap and roll it up tight. Make a knot on both sides, make sure they are right enough. Let it sit in the fridge at least 5-6 hours.
4. Once time is up, cut the roll in 7-8 equal thin pieces. Divide between plates. Brush with some olive oil and lemon juice. 
5. Decorate with cashew cream cheese, pickled daikon cut in cubes, small basil leaves and mustard seeds.

Recipe & Photography by Nazlı Develi