Addicting Avocado Tofu Sushi

Does everyone love sushi as much as I do? I love the creaminess of the avocado and the crunchiness of the raw veggies in this recipe..and of course the tofu for a satisfying protein! All my taste testers love this one! Even my sushi disliking boyfriend said “I’ll eat this sushi any day!” Success!

Makes 3 sushi rolls

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Ingredients

  • 1 C. uncooked sushi rice
  • 1 1/3 C. water
  • 3 nori rollers (seaweed papers)
  • small block extra firm tofu.
  • 1 med. grated carrot
  • 1/4 red pepper, cut into strips
  • 1/4 small cucumber, cut into strips
  • 1/2 ripe avocado, cut into strips
  • 1 Tbsp. soy sauce
  • 1/2 tsp. fresh grated ginger
  • 1 Tbsp sesame seeds – optional
  • Wasabi, soy sauce and pickled ginger for serving – optional

Directions

  • Cut tofu into long strips and place in bowl with fresh ginger and soy sauce. Let sit for an hour or as time allows.
  • Place rice in a strainer and rinse until water becomes clear to remove starches.
  • Place rice in pot with water and set over high heat.
  • Continue to stir every minute until the water boils.
  • Turn down to med low heat and cover.
  • Check after 6-8 minutes. The water should be absorbed if not, leave it a little longer but make sure not to burn!
  • Place nori on bambu mat or cutting board ( I don’t find the mat to be necessary).
  • Cover entire surface of seaweed with warm rice.
  • At one end of seaweed place all veggies and tofu along edge – see picture below.
  • Begin at the end with veggies and begin to tightly roll your sushi…as you would roll up a yoga mat!
  • Slice sushi roll into bit size sushi and enjoy!
  • Serve with pickled ginger, soy sauce, and wasabi if you desire.

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Have a great Sushi Sunday!

Fresh Vegetable and Oregano Tofu “Omelette”

Rise and shine!! Here is a great recipe to start your day right. This vegan omelette is packed with protein and a great way to get in your vegetables.

Serves 1

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Ingredients

  • 1/4 block soft or firm tofu
  • 1 Tbsp. soy milk
  • 1 Tbsp. chia gel – see note below
  • 1 tsp. nutritional yeast
  • 1/2 tomato
  • 1/2 small zucchini
  • 1/4 red bell pepper
  • 1/2 C. kale, spinach, or other green of choice
  • 2 tsp. oregano
  • 2 tsp. caraway seeds

Note: To make chia gel use 1 tbsp. chia seeds and 3/4 water. Let stand for 1 hour minimum. If you do not have chia seeds , you can probably  make do without the chia gel or try putting in 1 Tbsp of ground flax in instead.

Directions

  • In food processor, place tofu, yeast, soy milk, and chia gel.
  • Blend until smooth.
  • Chop vegetables into small chunks
  • Over medium heat, place vegetables in a frying pan and cook until soft. Approx 5 mins.
  • Remove vegetables and set aside.
  • Oil your frying pan and pour tofu mixture on to it. (May have to spread out over pan with spatula if it is thick)
  • Cook until it is browned and holds together. Approx 6 minutes. Season raw side with 1 tsp. oregano and 1 tsp. caraway.
  • Flip over, as you would a pancake. Repeat cooking process and season with oregano and caraway.
  • Once cooked, top with your veggies.
  • Serve with toast, salsa, or your favourite sauce.
  • Eat up!

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Terrific Tofu Spring Rolls

I absolutely LOVE fresh spring rolls! They are quick to make and so so tasty…as well as healthy! Pair them with a delicious dipping sauce and you’ve got yourself a meal that will make your mouth water.

Makes 5 spring rolls

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Ingredients

  • 5 spring roll wrappers (rice wrappers)
  • 1/2 block tofu, cut into thin strips
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 Tbsp. cider vinegar
  • 1 ripe avocado, sliced
  • 1/4 red onion, finely chopped
  • 3 medium carrots, grated
  • 1/2 beet, grated
  • 3 Tbsp. sesame seeds
  • 1/4 cilantro, chopped

Directions

  • Marinade tofu for 1 hour in soy sauce, sesame oil, and vinegar.
  • Heat up frying pan and place marinated tofu on it to warm, flipping every so often for even cooking.
  • Prepare rice wraps as directed on package (usually soak for 5 seconds in warm water).
  • Place 1/5 of each: tofu, carrot, beets, avocado, onion, sesame seeds, and cilantro onto the middle of the prepared wrap.
  • Wrap as directed – seen on wrap’s packaging.
  • Pair with your favourite dipping sauce. I served mine with a sweet chill sauce and a peanut sauce.

Now dig in and start dipping!

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Vegetable and Goat Cheese Stuffed Portobello Mushrooms

Before this I had never even tried a stuffed portobello mushroom…if the same goes for you, you are missing out!! This particular stuffing went so well with the flavour of the mushroom, creating a divine dish!

Serves 5

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This recipe is pretty simple – if I can make it, so can you!!

Ingredients

  • 5 portobello mushrooms
  • Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 small zucchini, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 C. lentils, cooked
  • 1 big handful of fresh spinach
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 C. vegetable broth
  • 1/2 C. goat feta, crumbled – Of course leave out for vegan
  • 1/2 C. havarti or mozzarella, grated – leave out for vegan.. can top with vegan cheese or leave as is. It is still delicious!
  • salt and pepper to taste

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Directions

  • Pre heat oven to 375 degrees
  • Heat up olive oil in large sauce pan, add onion and garlic. Cook until onions begin to become transparent.
  • Add zucchini, red pepper, and lentils. I like to add a little salt at this point. Cook until the veggies are tender.
  • Add additional ingredients, excluding the cheeses and mushrooms.
  • Cook until spinach is wilted and liquid has evaporated from your mixture–about 5 minutes.
  • Remove mixture from heat and stir in crumbled goat cheese.
  • Wipe outside of mushrooms with damp paper towel and trim the stems.
  • Stuff mushrooms with your mixture.
  • Place on greased pan and bake for 30-35 minutes.
  • Top with grated cheese and continue to bake for additional 7 minutes or broil for 5 minutes.
  • Enjoy!

I paired my mushrooms with a fresh bruschetta, toasted baguette and a fresh green salad.

Everyone, even the meat lovers, said they were awesome!

Marvellous, Marvellous Mushrooms!

Curried Lentil and Wild Rice Salad

Okay, this recipe is so good! I have gotten similar types of salad before at delis and I really wanted to create my own.  This salad reminds me of Fall- with the pumpkin seeds and apples, but it is perfect for a summer picnic, potluck, garden party, or really anytime you want something delicious!

It is great as a side dish or a light main dish.

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Ingredients

  • 1 1/2 C. wild rice, cooked
  • 2 C. green lentils, cooked
  • 2/3 C. dried currents
  • 2/3 C. sliced almonds
  • 1/2 C red onion, finely chopped
  • 1 apple, chopped into small chunks
  • 1/2 C. roasted pumpkin seeds

Dressing:

  • 1/4 cup white wine vinegar
  • 1 tsp ground cumin
  • 1 tsp Dijon mustard
  • 1tsp honey
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp nutmeg
  • 1 pinch cinnamon
  • 1 pinch cloves
  • 1/3 cup  canola oil or vegetable oil

Note the dressing is a modified version of a curried salad from Canadian Living

Here is their recipe

Directions

  • Combine all salad ingredients in a bowl (excluding dressing ingredients)
  • In separate bowl, whisk together all dressing ingredients
  • Pour dressing over salad and toss until all salad is dressed.

Now dig into this delectable creation and enjoy it!!

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I’d love to hear feedback on any of my recipe posts!

Have a fabulous day!