April already! This year is just whizzing by. For those of you that are wondering what the heck is Lazy Susan? It’s a group of fantastic photographers gone foodie. This month…vegan/vegetarian and since I will be rolling with this theme here on out I have decided to move my Lazy Suzan posts from my a boring photo blog over here to eat-swell. It just makes sense right? After this head on over to Shannon harrison’s blog for her Balsamic Veggie recipe.
Sushi rolls! I posted a photo the other day via instagram and one of my photo clients asked where the recipe came from. My reply was “my head” so I thought it would be a good one to share. Everybody that loves sushi will love doing this in the comfort of their own home. It’s delish and cost effective! I would go broke if I went to a sushi bar every time I had a craving for this. All the Avocado just really hits the spot. Ok, Here we go…
Ingredients:
- short grain brown rice
- nori
- avocado
- cilantro
- carrots
- cucumber
- sprouts
- green onion
- sesame seed
- gluten free tamari
- lemon
- siracha
- wasabi
- sesame oil
Method:
- Soak your rice over night and it’s 2 cups of water for every one cup of rice and let it simmer for about 50 minutes. I like to cook extra to extend in though out the following days for other recipes.
- Take about 3/4 cup of rice and drizzle with sesame oil and about a 1/2 tbsp sesame seeds and mix in
- Gently flatten the rice on one side of your nori paper and carefully flip over
- start piling on your favorite ingredients down the middle.
- squeeze lemon over all ingredients.
- Carefully pull side closested to you over all of the ingredients as tightly as you can. gently pulling toward you (think burrito) this can be tricky but with a little practice you will have it down in no time.
- with a serrated or very sharp knife cut in half and then continue toward the outside until you have 8 pieces. Wipe the knife after every cut and wipe with water if needed.
- sprinkle with sesame seeds
- add a little dot of siracha if desired
For the dipping sauce:
- 1/4 tsp powdered wasabi
- 1 Tbsp Tamari to taste
- drizzle of sesame oil
- squeeze of lemon
Next up in the circle visit Shannon Harrison over at Jack and Ruby Studios for her Amazing Balsamic Veggies
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[...] for the grilled asparagus 3 pounds asparagus ( trimmed and cleaned) 2 tablespoons olive oil salt pepper continued for the soup 2 cups vegetable broth ( low sodium) divided medium yellow onion – diced 2 tablespoons earth balance 2 tablespoons flour 3/4 cup soy milk1 teaspoon salt fresh ground pepper to taste 2 teaspoons lemon juice 2 tablespoons tofutti sour supreme (optional) Method: on a pre-heated grill or grill pan, grill asparagus until tender ( approximately 10-12 minutes) turning spears until all sides are lightly browned. cut asparagus into 2 inch pieces reserving a few tips for garnish. simmer onion in 1 cup broth for 3-4 min, add asparagus and simmer another 4 mintues. puree vegetable in blender or food processor until mostly smooth and set aside. in saucepan, melt earth balance and sprinkle in flour while stirring just until combined. add remaining 1 cup veg broth and then vegetable puree. simmer 5 minutes then whisk in soy milk, sour supreme and lemon juice. garnish with grilled asparagus spears and serve immediately. Tips and tricks ~ snap fresh asparagus spears towards the bottom instead of cutting them, they break at their natural tender spot with a vegetable peeler, peel the bottom 1/2 of the stalks for more even cooking time and tender spears the sour supreme is totally optional, but it gives the soup a lighter and creamier texture when blending or pureeing the onion and asparagus, I prefer mine chunkier and not like baby food ~ be sure to taste and adjust the texture to your preference if you use a low sodium or regular sodium broth, adjust salt accordingly! Now it’s time for some gluten-free vegan sushi by Amy Boring, come along with me to see how wonderful vegan sushi can be! [...]
I’m going to make this today! Looks delicious!
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