My week has started on the right foot even if it was a Monday! God created days, but not days of the week so I find myself not complaining with the gift of having a job in a day when employment is scarce for many. I have to be thankful for the the things and the people that I have in my life day after day in order not to be weighed down by the sometimes routine of life. Our life here on earth is temporary and fleeting so taking each day into account is so important.
What are you thankful today? Have you called your loved ones lately?
That first step out of my bed yesterday consisted of stumbling into my workout clothes and into a great workout with one of my favorite cardio teachers at the gym. I came home then organized the house a bit and thanked God for produce as I planned my breakfast. I had two friends from Holland send me with these 2 baskets of goodies. What shall I make?? I can’t wait.
After an hour of racquetball with Ryan, I went right to work on dinner since it was 7pm already! Good thing I had been planning the meal all morning. There is a place in town Ryan and I like visiting on Mondays that serves sushi and offeres 25% off the bill. Who can beat that? Well, our dining money was gone based on our budget so I instead of my getting bummed we could not go out for sushi, I decided to make my own.
I have always prepared my veggie rolls but I decided I would create a whole new dish adding protein in a sneaky and healthy way. I had gotten an idea to make Eye of Raw’s Friendly Sushi when I saw it back in April. I was not convinced it was exactly what I wanted to make so I made my own version which was raw and gluten-free except for the cooked rice.
I shredded my favorite vegetables and made a cream sauce blending different nuts and seeds and adding dashi (a type of seaweed) to give the sauce a fishy flavor. Who needs fish when you can get the vitamins in another form? I added the cream to the shredded vegetables which made for a perfect filling to go on top of the rice and seaweed paper.
Now, this probably looks nasty, because at first glance it looks like a glob of red but these are veggies in a cream sauce. These are probably my best sushi rolls I have made yet! I rolled these babies up and sliced them and served them with wheat-free tamari. We lightly dipped each piece in tamari and the flavors were perfect. The rolls were tight and binding and the bites were delicious. I hope you give these a chance because they are healthy, nutritious and packed with iodine! 🙂 Enjoy them with a cup of miso soup.
I have submitted this recipe to the October SOS Kitchen Challenge over at Ricki’s and Kim’s blogs!
Vegetable Sushi Rolls with Dulse Cream Sauce
makes 6 rolls (serves 4)
1 1/2 cups sushi rice
2 cups water
2 Tbsp Rice Vinegar
1 Tbsp Brown Rice Syrup
2 Tbsp oil
2 cups carrots, julienned
1/2 cup beets, julienned
1/2 cucumber, seeded and julienned
1 small red pepper, seeded and julienned
1 avocado, pitted
1/2 cup hemp seeds
3 Tbsp tahini paste
1/2 cup raw cashews
1/3 cup water or less
2 Tbsp wheat-free tamari
2 Tbsp dulse granules
1 Tbsp brown rice syrup
2 Tbsp rice vinegar
1 Tbsp wasabi powder
1/2 tsp sea salt
Cook rice according to packaged directions. Mix the vinegar, syrup, and oil in a small bowl and then pour over the rice after it has finished cooking and mix well. Set aside to cool a bit (15 minutes)
Julienne your vegetables with a mandoline, spiralizer, or food processor with the attachment. Mix vegetables in a medium bowl and set aside.
Using a food processor or high-powered blender (like a Vitamix), add all the ingredients and blend until creamy. Add as much water to make into a thick sauce, not runny.
Add sauce to the vegetables and mix well.
1. Take one seaweed sheet and place on a bamboo mat. Add 1/2 to 3/4 cup rice to each roll and press evenly and flat on the sheet.
2. Add 1/4 to 1/3 cup of vegetable mixture to one end of the paper. Fold from one end, using the end of the bamboo mat, rolling over the vegetable mixture, until it resembles a roll and continue rolling until closed. Check out this tutorial.
3. Repeat the process until you finish with 6 rolls. Cut each rolls into 6-7 pieces and serve with wheat-free tamari or soy sauce.
Hey ya’ll! What sushi recipes have you made?? Share them with me!