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.
I’ve always enjoyed egg salad sandwiches but now that I’m not really into eating eggs I decided to try make something similarly enjoyable! …and boy, was it ever good! It is a tofu salad sandwich… hope you enjoy!
1/4 block tofu, crumbled or chopped
3 pickles, chopped
1 celery stalk, chopped
1 ripe avocado, mashed
1 tsp. lemon juice
1/2 clove garlic, minced
1/4 tsp. onion powder
1/4-1/2 tsp. cumin
dash of paprika
squirt of mustard
salt and pepper to taste
Fixings of your choice
Combine mashed avocado with lemon juice and garlic. Whip up to remove chunks until smooth mayo-like texture is achieved.
Add remaining ingredients into avocado mixture
Enjoy on a wrap, toasted bread or as is!
Top with your desired fixings!
Note: This time I topped mine with cucumber, alfalfa sprouts, tomato, chives, and romaine lettuce.
The lunch bell is ringing! Combat your hunger with this tasty and satisfying loaded sandwich.
I’ve always loved grilled cheese so here is a veggie loaded, vegan alternative.
2 slices of whole wheat bread
Tomato, sliced or diced
A pinch of cumin
A pinch of Chili powder
Salt and Pepper to taste
A few drops of your favourite hot sauce- I used the local Ebesse Zozo Dipping Sauce.
Vegan butter/margarine or olive oil
To put this together, I slathered on the hummus on one piece of bread and avocado on the other. I then topped the hummus with the black beans and slightly pushed them in to hold them in place. From there you can pretty much throw it together as you please! Brush outsides of your bread with olive oil or margarine. Heat up a panini grill or frying pan and grill your sandwich to perfection!
Pair with a freshly made salad and voila you have a easy and scrumptious meal!