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
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
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.
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.
1/4 block soft or firm tofu
1 Tbsp. soy milk
1 Tbsp. chia gel – see note below
1 tsp. nutritional yeast
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.
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.
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
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
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.
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!
This recipe is pretty simple – if I can make it, so can you!!
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
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.
I paired my mushrooms with a fresh bruschetta, toasted baguette and a fresh green salad.
Everyone, even the meat lovers, said they were awesome!
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.
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
1/4cupwhite wine vinegar
1/3cup canola oil or vegetable oil
Note the dressing is a modified version of a curried salad from Canadian Living