Good Food!

Vegetarian Sushi - easy to make!

I always wanted to make sushi – for years – but I never tried because I just assumed it would be hard.  Then I saw a Sushi making video  by foodie heros – Isa Chandra Moskowitz and Terry Hope Romero – from Post Punk Kitchen and I realized it was a trick – it was easy and it looked like fun too.  Long story short – I made the sushi from Isa and Terry’s book Veganomicon: The Ultimate Vegan Cookbook and now sushi is a regular household meal here at our house.  I get cravings for it and make it on a regular basis without thinking too hard about it.

Nori Sheet on a Sushi Roller

You do need a sushi roller to make these – so before you get all gung-ho make sure you have a roller – it’s going to be worth it – I promise!

Sushi rollers are cheap and they are sold at most Food Coops, at Whole Foods, at International Markets and if worse comes to worse you could get one online.

The first simple step is to make some rice.  I mix 1 cup of sushi rice ( I use Lundberg Akitakomachi ) with 1 1/4 cup water, bring to a boil, lower heat to low, cover and cook for 2o minutes…then using Isa and Terry’s directions I add 2 tablespoons rice vinegar and 1 t. sugar and mix.  Then you need to let the rice cool to keep from overheating your fingers when you spread the rice on the seaweed sheet.

From this point on – I find I like just adding some simple whole foods I enjoy – rather than following a recipe for the spicy tempeh mix or other variations found in the Veganomicon.  You might really like those though so check it – if you want something more exotic.

Sushi fillings

I always use avocado and cucumber in my rolls and usually some strips of Seitan.  Sometimes I add strips of carrot or other raw vegees.  If you cut all the inside ingredients in thin strips – the rest of the sushi making experience should be surprisingly easy and also very fun and satisfying.

Spreading the rice on

Lay your bamboo mat down – if there’s rounded side – place that side down.  Lay your Nori sheet on the bamboo mat.  Usually the seaweed sheets have little perforations for cutting the sushi so place the sheet with the perforation running in the logical direction – vertically.  (See top image)  I make 2 or 3 rolls from 1 cup of rice.  It depends on if you want fewer (2) fat rolls or more  (3) small rolls.  Divide the rice roughly by the number of rolls you want and then plop the rice on the lower regions of the Nori.  Press it on evenly over the bottom 2/3rds of the sheet.

Next – lay out your offerings on the bed of rice, then grab the end of the mat and start rolling it up and over the seaweed the way you see me doing it in the video below:  When you have the sushi almost all the way rolled up – wet your fingers and seal that baby with some water.  Do it a couple of times to make sure it sticks.  Finish rolling and you’re very close to done!

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The last step is to cut the roll.  Follow the perforations on your wrap or whateever.  Just cut them and get down to the ultimate task of eating them!

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Dipping sauce - soy sauce, toasted sesame oil and hot chile oil - and Wasabi

Oh- there is one other thing – the sauces.  My partner does this part – he mixes a little sesame oil and a little chile oil with some soy sauce for dipping and he mixes the Wasabi powder with some warm water to make a paste.  Before dipping the Sushi in your dipping sauce add some Wasabi paste.  I’m a lightweight. My partner is crazy for the stuff.  It will clear your sinuses and then some so watch out.  Start slow…. and add more until you reach maximum dosage.  Some organic Sushi Ginger strips on the side make it all the better.   Enjoy!

I recently had Dal Tarka for the first time at my favorite restaurant and I was blown away by how delicious and satisfying this simple dish can be. I came home determined to make my own.

Dal, made from any of a variety of pulses (dried beans or lentils), is a mainstay in South Asian vegetarian cooking. Dal Tarka is made by pouring Tarka over the Dal after it’s been cooked. I made my Dal from yellow split peas.

Tarka is more a method than a list of ingredients. Also called chaunk, bagar, popu and a several other names – Tarka is essentially whole spices fried briefly in oil or ghee to release the essential oils from the spices. The Tarka is then poured into the dal and voila! – Dal Tarka!

I used the Tarka spices from a recipe in my “Hare Krishna Book of Vegetarian Cooking” by Adiraja dasa. I also used unprocessed, organic peanut oil instead of ghee – so that the end result would be vegan. The peanut oil worked perfectly as a replacement providing the rich flavor that ghee gives – without the butter. The whole spices included:

• a couple of bay leaves
• a cinnamon stick broken in 1/2
• 1 1/2 t. turmeric
• 1 1/2 t. cumin seed
• 1 dried chile, crushed
• 1/4 t. asafetidda
• 2 t. crushed ginger

I squeezed half a lemon into the Tarka before pouring on the dal. Served with Basmati rice, coconut yogurt, cilantro and chutney, it was a meal in itself.

We just had an amazing gourmet meal that was tantalizingly delicious, deeply satisfying, vegan, lo-cal and a blast to prepare! I do know the tradition is to eat a turkey, stuffing, potatoes, pumpkin pie etc. but I’m a vegetarian, ertswhile vegan, for goodness sake…and I still wanted some exceptional food on this special day.

It doesn’t get much better than this for a vegan feast. We marinated baby Dutch Potatoes, Butternut Squash, Red Peppers, Red Onions, Zucchini, Garlic, Fennel, Turnips, Brussel Sprouts and Parsnips in Virgin olive oil, lime, sea salt and fresh ground pepper and then slow-roasted them. This was served up with a side of Orzo, Wild Rice, Roasted Leek, Raisin & Walnuts. A fantastic Cilantro dipping sauce tied everything together to make it one of the best meals we’ve had!

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This recipe is from The Greek Vegetarian by Diane Kochilas

1 cup wild rice, rinsed and soaked for 30 minutes
1 cup baby lentils, rinsed and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium-sized carrots, washed, peeled, and diced (or grated)
2 celery ribs, washed, trimmed, and minced (optional)
2 garlic cloves, peeled and minced (or pressed)
1 teaspoon ground cumin seeds
Salt and freshly ground black pepper to taste
2 to 3 tablespoons rice vinegar

4 to 6 servings

1. Drain the rice and place in a medium-sized pot with 4 cups of salted water. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes, or until the rice is tender. Remove and drain.

2. While rice is cooking, place the lentils in a medium-sized pot and cover them with 2 inches of water. Bring to a boil, reduce heat, and simmer, uncovered, until tender but al dente, about 20 minutes. As the lentils simmer, skim the foam from the surface. Remove, drain in a colander, and rinse under cold water.

3. While the lentils and rice are simmering, heat 3 tablespoons of the olive oil in a skillet and sauté the carrots (if diced) and the celery (if using) for 6 to 7 minutes, until tender but al dente. Add the garlic and cumin seeds and stir for another minute. Remove from heat.

4. Place the wild rice, lentils, and vegetables in a medium-sized serving bowl, and toss to combine. Season with remaining olive oil, salt, pepper and rice vinegar. Let stand for 1 hour before serving.

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This recipe was hearty, satisfying, rich tasting and also fairly easy and quick. I made mine a bit ahead of time and left it in the oven at low to steep in the curry sauce. Delicious!

from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar

4 servings

STEP ONE
1 tablespoon minced fresh ginger
2 tomatoes, chopped
1 tablespoon ghee or oil
Pinch of hing (optional)
3/4 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 tomatoes, chopped

STEP TWO

1 teaspoon turmeric
3 cups (350 g) green beans, cut into 1/2-inch (1.3 cm) pieces
Salt
1/2 cup (120 ml) water
Chopped fresh cilantro (optional)

1. Heat the ghee or oil in a pot. Add the hing, mustard seeds, and ginger and saute over low heat until the mustard seeds "dance." Add the tomatoes and saute for a few minutes, stirring frequently, until they become mushy.

2. Stir in the turmeric, green beans, a sprinkling of salt, and the water. Cover and simmer until the beans are tender, 12 to 15 minutes. Adjust the salt. Sprinkle with chopped cilantro before serving.

VARIATION For heat, add 1 teaspoon or more black pepper in Step 3 or add cayenne or crumbled red chilies to the ghee or oil in Step 1.

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This is my favorite soup. It has an excellent combination of flavors and a lovely texture.

1 2 lb. butternut squash ( comes out well with pumpkin or acorn squash too)
4 T. butter
1 large onion, chopped in big pieces
2 leeks (white part only), sliced
4 c. water
Sea salt and pepper

Peel and remove seeds from squash, slice squash, onions and leeks. Saute onions and leeks in 2 T. butter for 2 -3 minutes. Add the squash and water, bring to a boil. Cover and simmer for 30 minutes, or until squash is tender. Blend and eat. This soup freezes well – although it’s most delicious completely fresh.

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