Good home made sushi starts with making proper sushi rice! You don't need to be an expert (I'm not) or have special tools to make something delicious. I am sharing the recipe for making sushi rice below. Then, I'm sharing a bit about each method of rolling the sushi that you can see pictured above, and some tips for success. For a quick demo on rice making and forming sushi, check out my You Tube videos.
I made two types of sushi with one batch of rice. 12 pom pom sushi, and 3 classic rolls. (See my You Tube videos for demonstration on how to roll the different types.) I dipped the sushi in a spicy soy sauce dressing (a recipe I made from the Korean Vegan Cookbook but go ahead and just use soy sauce), and served with pickled ginger and a bit of wasabi.
Recipe: Sushi Rice
Seasoned Rice Vinegar
See my YouTube videos if you don't know how to roll sushi! If you do great, this batch of rice will make approximately 4 rolls. OR as I did 12 pom pom sushi, and 3 rolls. 1 avocado was enough for all of them, and then use whatever else you want. Feel free to make a double batch of rice! Once the sushi are rolled and sliced, I will keep them for a day in the fridge, but it's better eaten straight away.
I have a confession, I don't like store bought hummus. The flavour profile never seems quite balanced (some are better than others obviously), and they are far too thick. Hummus should be super soft and creamy. Once I started making my own there was just no going back.
This is my basic hummus recipe. I use canned chickpeas and white beans interchangeably. The chickpeas (unlike the white beans) have skins that easily rub off. Taking a moment to remove them is totally worth it - your hummus will be incredibly smooth and creamy.
I also really like serving my hummus warm. You can pop it in the oven or microwave it. It really elevates it into something even more delicious. It doesn't need to be piping hot, just warmed through to remove the chill.
You can garnish hummus with so many different things.
You can use hummus so many ways.
(Start with the lesser amount of garlic and lemon juice, and add a bit more at the end to taste if needed)
These Tofu Beef Crumbles are actually insanely good. I made them to use in my Creamy Lasagna Soup and they really mimic the texture of cooked ground beef. They taste great in my lasagna soup. Also great in tacos, taco salads, in a layered dip, in pasta sauces or soups or anywhere else you can think of! A block of tofu doesn't really go too far once you make this. I easily ate half a batch (1/2 block tofu) on my salad. So go ahead and double or triple the batch so you have lots. Serving size depends how you are going to use it!
How to use tofu beef?
Lasagna Soup!!!! I used leftovers from my incredible tomato soup recipe and turned it into THIS.
Whole Grain Lasagna Noodles, Lots of Cheese, Tofu "Beef" Crumbles, Spinach and Fresh Thyme to garnish. You can make this as cheesy as you want. I stir a bit of cheese into the soup when I'm heating it up. I don't want it to disappear completely but just be hot. I just used some generic vegan cheese I had on hand, but next time I would consider making my own ricotta or finding more artisan vegan cheese to add. A blend could be nice. The tofu beef crumbles are insane, I really love them and can't wait to use them in a variety of contexts. One batch of the tofu crumbles wouldn't be enough if you wanted ALL of the tomato soup to be lasagna soup, but I was just using some of my leftovers. Maybe you want tomato soup and grilled cheese one day and then the next lasagna soup! Otherwise, I would probably use 3 blocks of tofu if I wanted a big batch of lasagna soup, vs the 1 block I used for leftovers.
Serves 4 - 6
This is a simple delicious treat using only a handful of ingredients. Dates make incredible "caramel". They get soaked just to soften, and then blitzed with a bit of vanilla, a splash of plant milk and a pinch of salt. Then you just mix the date mixture with toasted pecans, portion it into irregular shaped clusters, chill, then dip into melted chocolate. Then finally a sprinkle of sea salt before the chocolate hardens. I can't decide if I like these better straight from the freezer or room temp. Both ways are good. The date caramel stays soft even in the freezer, a tasty contrast from the hard chocolate. Either way, salty caramel bites with pecans and chocolate is an addictive situation.
I'll definitely be switching up the nuts in these. How about adding some dried fruit? I used 1 cup of pecans in the recipe, next time I might try increasing it to 1 1/2 cups, but they were delicious as is.
Yield: 16 clusters (depending on size)
This classic tomato soup is perfection. Bright tomato flavour that is softened and made super creamy thanks to the addition of cashew cream. (it's only raw cashews and water blended together but let me tell you...life changing stuff that happily replaces dairy cream in most cooking projects) This soup was perfectly balanced and addictive. I made vegan grilled cheese for dunking and the whole situation was divine. You will never need to search for another recipe, you will never need to buy the canned stuff, because this recipe is too good and simple to justify that. Certain recipes just belong in one's repertoire, one's that are easy, nourishing, and that will impress anyone lucky enough to grace your dinner table.
Serves : 6
For the cashew cream, I always make 2 cups worth of cashews which fills one of my x large mason jars. It's more than you need for this recipe, but I like to have it on hand. You can heat it with maple and cocoa powder for hot chocolate, reduce it and add garlic and cheese for a creamy pasta sauce, I drizzled it on my overnight oats instead of yogurt, use it in baked goods like scones etc. If you don't want a lot of leftovers you can just make 1 cup worth of cashews and there won't be a lot left.
Ginger Molasses Cookies are one of my favourite winter time cookie. A chewy cookie with molasses and warm spices with a cup of tea when it's cold and snow covered outside is a lovely thing. These cookies are spiced with dried Ginger, cinnamon & cloves. You might be tempted to bake them longer than the suggested 10 - 12 minutes, but they should seem slightly under baked when you take them out. I left one batch a bit longer, and while they were still good the lesser time was best, resulting in a perfectly moist, chewy ginger molasses cookie! As they should be. Enjoy.
Ginger Molasses Cookies
Yield 25 cookies (mine were smallish, giant ginger cookies would be fun too!)
This recipe is inspired/adapted from the Tofu cake recipe from the Korean Vegan Cookbook. When I make soymilk at home, the remaining blitzed up cooked soybeans (the leftover pulp), is called Okara. It's a really great ingredient for adding to vegan sea cakes, nuggets, or muffins. You can also mix it into dog food or give it to chickens for a tasty snack. (I learned about Okara in my Vegan Pantry Cookbook) I'll the link to my soy milk recipe below. There is also a video where you can see what the by product looks like.
I mixed the Okara (which has great texture), with chopped bell peppers, scallions, nori, and shiitake mushrooms. The flavour is of these is just so good. I love the hint of sea the nori offers. As suggested in the Tofu Cake recipe from the KV book. I used Just Egg to dip the cakes into before frying in olive oil. You can make your own egg substitute by mixing together plant milk, potato starch, and turmeric. (I'll share measurements below) I tested both methods. I think I like the Just Egg better....but the other method is really delicious too. The turmeric adds an earthiness that is definitely notable. You can't go wrong with either options. I would say the benefit of using the DIY vegan egg is that it's more affordable and accessible, depending where you live. When I make a batch of these I do all the dunking and frying at once. Then I keep them in the fridge and heat them in the oven during the week for quick meals.
I make a quick creamy guachjang dressing to dip these in, and the combination is divine.
Okara "Sea" Cakes Recipe
Yield: 20 cakes (approx, depends how big you make them)
Sea Cake Mixture
Cooking the Cakes
***Egg Subtitute for Dipping
Whisk together 3/4 cup plant milk, 2 tbsp potato starch & 1 1/2 tsp turmeric. If you have it, I also like to season the mixture with Kala Namak (It's a black Sulphur based salt that tastes like egg)
For me, making soy milk is an fun and relaxing process and I enjoy preparing it frequently in my home kitchen. There is something about the simple process of making a milk from plants that I find grounding and even therapeutic. I love the taste and I love that it is incredibly nutritious. Also, the recipe couldn't be easier. The process begins by cooking the soy beans, then blending them with water. The frothy, milky mixture gets strained through a mesh bag. The pulp gets reserved for another use, and the soy milk is simmered and seasoned to taste. For seasoning I just add a pinch of salt, but it is common to add in a splash of vanilla and maple syrup if that's your thing. I LOVE soy milk in my coffee. Don't get me wrong, black coffee is great, but in my afternoon cup I crave this combination.
Soy Milk Pulp (Okara) Uses
When you make soy milk, a byproduct is the leftover pulp from the blitzed up soybeans. This can be used to make vegan fish cakes, nuggets, stirred into dog food and apparently a tasty snack for chickens. I'm definitely going to work on recipes using this byproduct.
Below I'm sharing a resource concerning the environmental impact of soy that I found useful, It's a You Tube Video by Ed Winters, (one of the most important vegan educators) if you are concerned or interested to know more about it.
Environmental Impact of Soy (YouTube)
The Homemade Vegan Pantry, by Miyoko Schinner
I followed & slightly adapted the soy milk recipe from a wonderful cookbook that I have. I definitely recommend it. That's where I learned what I know about okara and it's uses. You can check it out by clicking the link below.
The Homemade Vegan Pantry, by Miyoko Schinner
Why you shouldn't soak your soybeans overnight for soy milk.
The process for cooking the soy beans in this book is slightly different than many of the recipes you see online. What I learned while reading the intro to this recipe in The Homemade Vegan Pantry cookbook, is that it is better to use a quick soak method using heat (hot water) compared to soaking your beans overnight in cold water before cooking. There is an enzyme in soybeans that gets triggered by cold water, and will yield milk with a strong beany taste. Instead, this recipe results in a milk that is creamy, light tasting, and delicious. (if you aren't convinced, you'll just have to trust me and try it!)
Yield 1.5 - 2 L soy milk
Hey! I'm Trisha