Kimberly Steele's Blog, page 18

Daily Vegan Lunch for 4 August, 2013: Classic Vegetable Sushi Maki

Using freshly toasted sesame seeds is the secret to making these taste like they have come from a restaurant.

INGREDIENTS:

4 cups cooked sushi rice

6 tablespoons rice vinegar

1 Tablespoon sugar

1 teaspoon salt

1 avocado, peeled, pitted, and sliced

1 carrot, julienned

2 tablespoons mirin

1/2 cup toasted sesame seeds

7 – 9 nori sheets

DIRECTIONS:

In a small pot on the stove on medium heat or in a microwave-proof container, combine vinegar, sugar, and 1 teaspoon salt. On the stove, stir vinegar on medium heat until the sugar and salt melt, about 5 minutes. In the microwave, cook vinegar, sugar, and salt mixture for 1 minute. Stir. If sugar and salt are not yet melted, cook 30 seconds more and stir again.

Toast the sesame seeds using directions from yesterday’s vegan lunch.  Rice cooking directions are also available on yesterday’s entry.

Prepare avocado and set it aside.  Julienne carrot and mix the strips with mirin, set it aside.

Stir vinegar mixture into rice and allow rice to cool until it is cool enough to handle.

To make a normal sushi roll, spread the matte side of a nori sheet with about 3/4 cup of rice.  Rice should be spread thinly enough that the nori is still visible in places.  Leave about one inch rice free on one of the sides of the nori.  Strain the carrots after they have marinated at least 5 minutes.  Place about 1/4 of the avocado or carrot in a strip and a sprinkle of toasted sesame seeds between the middle of the nori and the empty inch.  Roll the nori starting at the empty inch away from you.  Roll tightly as if it is a giant cigarette.  When I make “normal” rolls, I do not use the bamboo mat, I just use my hands because I am able to get a tighter roll that way.

Conversely, if you want to make an inside out roll, spread the rice on the nori in the usual way.  Now wet or spray a bamboo rolling mat with water and place the nori on the mat with the rice side down.  Lay the fillings on the empty inch and then use the mat to secure the roll as you roll it away from yourself.  Coat the outside of the inside-out roll by rolling it in toasted sesame seeds or just leave it plain.

Here I am showing you how to do roll sushi inside-out:

Cut the sushi maki into 1.5 inch slices, usually about 8 per roll.  Serve with wasabi, pickled ginger, and soy sauce.

Daily Vegan Lunch for 3 August, 2013: Onigiri (Japanese Rice Balls)

Onigiri OBSESSION!! They are the best food in the world.

INGREDIENTS:

4 cups cooked sushi rice

5 tablespoons rice vinegar

1 tablespoon sugar or 2 teaspoons agave nectar

1 teaspoon salt

FILLINGS:

Shiitake mushrooms marinated in mirin and drained

Pre-cooked veggie meat such as Gardein faux beef tips

Pickled plums a.k.a. umeboshi

Smoked tofu strips

Chopped black olives

Avocado chunks

Any yummy food you can think of that isn’t super-greasy or super wet

A bowl with 2 cups of water in it

2 teaspoons salt

Nori sheets

1/4 cup toasted sesame seeds

4 cups rice makes about 6 – 8 onigiri, depending on their size

 

DIRECTIONS FOR COOKING RICE:

1.Rinse sushi rice in cool water in a mesh stainer until water runs clear. I use my rice cooker to cook the rice, however, if you don’t have a rice cooker:

2.Boil 4 cups of water in a large pot. Hint: adding a pinch of salt makes water boil faster (it excites the H20 molecules) and covering the pot with a lid also makes it boil faster for obvious reasons.

3.Once water boils, turn the heat down to medium and add the rinsed rice.

4.Cover the pot with a lid and let it do its thing for 22 minutes — walk away!

5.When 22 minutes have elapsed, turn off heat and fluff rice with a fork. Cover it again and let it sit on the stove burner for about 5 more minutes.

Or just buy a rice cooker and you don’t have to bother with steps 2 – 5, just saying.

ONIGIRI DIRECTIONS:

In a small pot on the stove on medium heat or in a microwave-proof container, combine vinegar, sugar, and 1 teaspoon salt. On the stove, stir vinegar on medium heat until the sugar and salt melt, about 5 minutes. In the microwave, cook vinegar, sugar, and salt mixture for 1 minute. Stir. If sugar and salt are not yet melted, cook 30 seconds more and stir again.

Alternately, you can use prepared sushi vinegar that comes in a bottle (I do this all the time) or omit the vinegar all together.

Prepare a bowl of salt water by microwaving 1 cup water with 2 teaspoons salt for 1 minute. Once salt is melted, stir in 1 cup cool water. This is the water you will dip your hands so the rice doesn’t stick to them when you are forming the onigiri.

Prepare triangles and strips of nori by cutting nori apart with a scissor, set them aside.

Toast sesame seeds by spreading 3/4 cup sesame seeds in a heavy skillet on the stove. Turn heat to medium and watch the seeds closely, about 3 minutes. When they begin to emit a pleasant fragrance, stir them so they brown evenly. Wait about 30 more seconds and then dump them into a small bowl.  This recipe only requires 1/4 cup sesame seeds so save the rest for tomorrow’s sushi recipe!

Prepare fillings. For instance, I used umeboshi that were pickled in brine and not yet pitted, so I drained and pitted the umeboshi I was using.

Now it’s time to make the rice balls. To form onigiri, wet your hands with salt water. Grab a generous handful of cooled rice and form into a ball shape. Poke your finger down the middle of the ball but not all the way through. Stuff the middle with about 2 teaspoons of filling of choice. Cover the hole with a pinch of rice and then form the rice into either a triangle or snowball shape. Dress up the finished onigiri by wrapping it in a triangular seaweed jacket or by adorning it with a small strip of seaweed. Finish by sprinkling the top with toasted sesame seeds.

Daily Vegan Lunch for 2 August, 2013: Hot and Sour Tofu

INGREDIENTS:

1 brick of firm tofu, about 13 ounces

1 tablespoon oil

2 cloves garlic

1.5 cups onion, sliced

1 green onion, chopped

SAUCE INGREDIENTS:

1 Tablespoon white or rice vinegar

1 Tablespoon soy sauce

1 teaspoon sugar

1 Tablespoon tomato paste

1 Tablespoon ketchup

1 Tablespoon chili sauce OR 2 teaspoons Sriacha or tabasco or to taste

DIRECTIONS:

Mix the sauce ingredients together in a small bowl, set aside. Drain the tofu. Slice it into 1/4 inch steaks. Pat tofu slices dry on both sides with a clean towel or paper towels. In a heavy skillet, heat the oil on medium-high heat. Add the tofu and fry on both sides until golden brown, about 3 – 5 minutes. Add garlic and sliced onion to the pan with tofu and fry them until the onions are slightly browned, 2 minutes. Turn heat down to low-medium, add sauce and green onions.

Serve with rice.

Daily Vegan Lunch for August 1, 2013: Creamed Spinach Mushroom Rice

INGREDIENTS:

1 Tablespoon oil (replace with water for super low fat version)

1.5 cups chopped onion

12 cups fresh spinach leaves (cooks down to about 4.5 cups)

1 tablespoon water

1 cup any kind mushrooms, chopped (I used shiitake)

1 cup soaked cashews OR 2 cups cauliflower for super low fat version

2 cups water

1 teaspoon salt

2 teaspoons dried dill

1/2 teaspoon nutmeg

Salt to taste

Cooked rice, to serve

DIRECTIONS:

Soak cashews in water at least 5 hours or overnight. Drain. Blend cashews OR cauliflower, salt, and water in a blender or food processor until liquified, set aside. Sauté onions and mushrooms in the bottom of a large pot in oil on medium-high heat until onions are translucent. Add spinach and one tablespoon of water to the pot, turn heat to medium, and cover. After 3 minutes, stir the spinach, which will wilt as you stir. Stir in dill and nutmeg. Add cashew sauce (or cauliflower, personally I think it tastes much better with cashews) until mixture thickens, about 2 minutes. Serve over cooked rice.

Daily Vegan Lunch for 31 July: Gluten Free Black Bean Tomato Soup

INGREDIENTS:

2 teaspoons oil

1 cup onions, chopped

1 small zucchini, chopped (about 1 cup)

1 cup chopped red bell pepper

1 can black beans, rinsed and drained (about 15 ounces)

1 tablespoon taco seasoning or to taste

1 cup spaghetti sauce or prepared salsa

1 veggie bouillon cube or 2 teaspoons Better Than Bouillon

2 cups water

1/4 cup gram flour (chickpea flour)

DIRECTIONS:

In a saucepan, sauté chopped onions, zucchini, and red bell pepper in oil until onions are slightly translucent on medium-high heat. Red pepper should still retain its color and most of its firmness, about 4 minutes. Add black beans and toss them around with vegetables. Stir 1/4 cup gram flour into 2 cups water, set aside. Add taco seasoning and spaghetti sauce or salsa to the pan. Douse with chickpea flour water. Turn heat down to medium and stir until thickened, about 3 more minutes.

Daily Vegan Lunch for 31 August: Gluten Free Black Bean Tomato Soup

INGREDIENTS:

2 teaspoons oil

1 cup onions, chopped

1 small zucchini, chopped (about 1 cup)

1 cup chopped red bell pepper

1 can black beans, rinsed and drained (about 15 ounces)

1 tablespoon taco seasoning or to taste

1 cup spaghetti sauce or prepared salsa

1 veggie bouillon cube or 2 teaspoons Better Than Bouillon

2 cups water

1/4 cup gram flour (chickpea flour)

DIRECTIONS:

In a saucepan, sauté chopped onions, zucchini, and red bell pepper in oil until onions are slightly translucent on medium-high heat. Red pepper should still retain its color and most of its firmness, about 4 minutes. Add black beans and toss them around with vegetables. Stir 1/4 cup gram flour into 2 cups water, set aside. Add taco seasoning and spaghetti sauce or salsa to the pan. Douse with chickpea flour water. Turn heat down to medium and stir until thickened, about 3 more minutes.

Daily Vegan Lunch for 30 August, 2013: Deli Sandwich

INGREDIENTS FOR ONE SANDWICH:

Sourdough bun or 2 slices sourdough bread

1/4 cup black olives

1/2 cup cucumber, thinly sliced

2 teaspoons vegan mayonnaise

1/2 cup red bell pepper, julienned

1/4 cup raw onion

Daily Vegan Lunch for 29 July, 2013: Artichoke Tortilla Pizzas

These are very, very good. The tortillas become crunchy like a thin crust restaurant pizza. If I ever own a vegan restaurant or deli in the future, I will definitely feature these pizzas on the menu.

INGREDIENTS FOR 2 PIZZAS:

SAUCE:

1/2 cup tomatoes, chopped (I used grape tomatoes)

1 tablespoon vegan mayonnaise or olive oil (I used vegan mayo)

2 tablespoons nutritional yeast

1/4 cup onion, minced

EVERYTHING ELSE:

2 regular sized tortillas, any kind

1 cup artichoke hearts

1/4 cup roasted peppers

1/2 cup mushrooms, sliced

1 cup pitted olives

(or any pizza toppings you can think of, I really liked the artichoke hearts)

DIRECTIONS

Preheat the oven to 425 degrees. Mix sauce ingredients in a small bowl until it makes a thick, chunky paste. Spread the paste evenly on 2 tortillas. Top with artichokes, olives, and whatever you are putting on there. Put tortillas on a baking sheet and bake at 425 for 10 minutes.

Daily Vegan Lunch for 28 July, 2013: Kale Antipasto No-Pasta Salad

INGREDIENTS FOR ONE MEAL-SIZED SALAD:

4 cups curly kale, massaged and chopped very finely

1/2 teaspoon salt or coarse salt, for massaging kale

1/4 cup kalamata olives, pitted

1/2 cup artichoke hearts

1/4 cup marinated mushrooms

DRESSING:

2 teaspoons balsamic vinegar

1 teaspoon olive oil

DIRECTIONS:

Wash kale thoroughly. Chop the kale off of its thick stems, discard the stems. Sprinkle salt on the wet kale. Massage it by rolling it and crumpling it in your clean hands until it is darker green than before and leaves are thoroughly abused. Chop kale into a fine mince.

Combine kale in a medium sized bowl with olives, artichoke hearts, and mushrooms.

Toss with vinegar and olive oil.

Daily Vegan Lunch for 27 July, 2013: Yuba Zucchini Scramble

INGREDIENTS

4 cups soaked yuba (tofu skins available in Asian grocery stores) crumbled

2 cups water

1 teaspoon oil

1 cup onion, chopped

1 teaspoon coarse salt

1 zucchini, sliced into half-moons

1 teaspoon turmeric

1 tablespoon arrowroot or cornstarch plus 1/4 cup water

Pour water over broken-up yuba in a bowl. Allow it to soak about 10 minutes. Yuba will become soft.

Fry onion and sliced zucchini in a large pan in oil on medium heat until onion is translucent. Douse the onion by dumping the yuba and its water into the pan. Add salt and turmeric, stir and allow to heat through and to spread the yellow turmeric color. Mix one tablespoon cornstarch or arrowroot with 1/4 cup water to make cloudy water. Stir cloudy water into the pan mixture and stir until broth thickened. I ate this on the side of leftover corn pancakes but it would also be good over rice.