Archive for September, 2010

Sushi Night

Edamame

Salty Edamame

Sushi makes a refreshing yet satisfying meal, but I never tried to create my own at home because it seems complicated. Well one night my tummy rumblings won out over my fear, and I decided to make edamame, vegetable tempura, and three different vegan sushi rolls.

First off, conquer your fear of making beautiful and delicious sushi by watching the Hippy Gourmet’s step-by-step video. I love this guy and his tie-dye video graphics. He uses some ingredients that you may not have, but the beauty of sushi is trying different flavors, so go with what you’ve got. A couple things not mentioned in the video: 1. If you don’t have a bamboo mat, you can use a placemat covered with saran. 2. It is crucial to use sushi rice – other types of rice don’t get sticky enough to adhere to the nori. Okay, on to the food…

Ingredients

Edamame:
1 bag edamame, frozen, in pods
2 tbsp salt

Boil a pot of water with 1 tbsp salt. Add edamame and boil for about 5 minutes, or follow instructions on the bag if you’re using frozen. Drain the edamame, place in a bowl, and salt. That was easy!

Tempura batter: (recipe from The Flying Vegan)

  • 1 cup flour
  • 3 tsp. mustard powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 1/2 tsp. baking powder
  • 3/4 cup ice water
  • 1 cup broccoli crowns
  • 1 yellow squash, 1/2 inch thick slices
  • 1 zuchinni, 1/2 inch thick slices
  • 1 sweet potato, 1/2 inch thick slices
  • 1 cup okra

Tempura instructions: Heat about an inch of oil (canola or corn work well) in a frying pan over medium high heat.  In a medium bowl, combine batter ingredients and mix well. Using tongs, dip each veggie into the batter and then immediately place in oil. Veggies should take around 3 to 5 minutes to turn crispy and golden brown. Then, remove veggies from oil with tongs and place on a plate covered with a paper towel to soak up excess oil.

Veggie Tempura

Veggie Tempura

Sushi ingredients:

  • 3 sheets toasted nori
  • 2 cups sushi rice
  • 1/4 cup crushed roasted macadamia nuts
  • 1 avocado
  • 1/2 cucumber, sliced into strips
  • 1/4 cup tempura sweet potato (from recipe above)
  • 1/8 cup diced green onions
  • 1 carrot, sliced into strips
  • 1 tbsp. vegan mayonnaise
  • 1/8 cup esame seeds

Cover a place mat or bamboo mat with saran wrap. Lay out one sheet of toasted nori, wet your hands, and add a handful of rice to the nori sheet, pressing rice down as you go. Leave about an inch of rice-free nori at the top edge. The rice is very sticky, so keep wetting your hands if you’re having a rice catastrophe. Next, lay out a thin strip of each vegetable down the middle of the nori, parallel to the rice-free edge. Once you are done adding ingredients, use your place mat to gently roll the nori into a cylinder. You can wet the rice-free top edge of the nori, so that when the edges meet, they will stick together. Remove the place mat and you should have an adorable cylinder of sushi goodness. Cut into rolls about 1.5 inches wide, or about 6 pieces per cylinder. Add sesame seeds to garnish. Repeat this process with other ingredients to make different rolls. I made one cucumber avocado roll, one avocado macadamia nut roll, and one sweet potato tempura with vegan mayo roll.

The sushi is ready to eat! Serve with soy sauce, and wasabi and pickled ginger if you have it.

Sushi

Avocado Cucumber Roll

Vegan Domocake!

Domocake

Domocake

For my birthday, my BFF over at Cuisine Vegan made me a cake. But this isn’t just any vegan cake – oh no, this is a Domocake.

Domo was chocolatey and moist, with a crumbly fur coating made of chocolate bar flakes. Everything on Domocake was vegan, except for Domo’s precious eyes. They were Junior Mints, which my Dad offered to take off my hands.

Isn’t he so adorable? It was hard to cut into him, but it was sooo worth it. The Domocake is the best dessert I have had thus far on my vegan quest.

Lo-Mein Primavera

Lo-Mein Primavera

Lo-Mein Primavera from Good Housekeeping

My Mom and I recently tried a Good Housekeeping recipe for Lo-Mein Primavera. I love seeing tofu as a main ingredient in traditional carnivore magazines.

And this recipe is delicious – the sauce is light, but the tofu makes it hearty.

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