I followed pretty much everything that Cathy from straightupfood.com said here, except I made most of my rolls with the rice on the outside b/c I think it’s easier to eat that way. I also used shiitake mushrooms because I don’t think I’ve ever even seen a trumpet mushroom!
For the rolls closest to the camera above (rice only on outside) , I used this video: http://www.youtube.com/watch?v=eQZEf3NCCo4. I also seasoned my rice vinegar similar to the way she did in the video, just cut the quantities in half.
For the rolls in the middle (rice on inside and outside), I used this tutorial: http://lowfatveganchef.com/how-to-make-a-vegan-california-sushi-roll-uramaki/
sushi rolls using sweet brown rice, nori, avocado, carrots, cucumber, shiitake mushrooms, and black and white sesame seeds.
I’m not someone who has cravings for potato salad… but this recipe looked interesting enough for me to try, and it is delicious! Click here for the recipe from Cathy at StraightUpFood.com
I only used half the lemon juice, and that was plenty for me. I also only needed the 1/2 cup soy milk, and my avocado wasn’t ripe, so I left it out.
Sprouts sells this soy milk that only has two ingredients: water and soy beans…. which I love b/c it takes away the argument behind the latest “got milk” campaign. 🙂
I made this delicious chili a few days ago and man does it go far! This quinoa cornbread goes amazing with it… it’s moist, savory, and and the quinoa gives it a bit of a nutty flavor that’s really nice. Both recipes are from Cathy Fisher at StraightUpFood.com.
Both of these recipes are gluten-, oil-, sugar-, and salt-FREE!
A couple modifications and tips:
For the cornbread (click here for recipe)…
- Don’t use the banana unless you want to taste it in your bread. I subbed out 1/2 cup applesauce (one of those little containers) for the banana and it worked perfectly.
- I also left out the cinnamon, because I thought that was weird for cornbread.
- If you want a sweeter cornbread, you are either going to have to add a few more dates to your soaking liquid (discard any additional liquid you use to soak) or use sugar.
- Use a coffee grinder to grind your whole flaxseeds, oats, and cornmeal. I just bought this one recently, and I LOVE it! I put it next to my 13-inch macbook so you could see how compact it is. Click the photo for an amazon link to purchase it.
For the chili (click here for the recipe):
- Use Pomì Tomatoes (pictured above and can be purchased here, in bulk on amazon, or in Arizona at Sprouts or Whole Foods). Then you don’t have to worry about what’s leeching from the cans.
- Don’t leave out the celery. In her cooking demonstration at True North, Cathy said that celery gives the impression of saltiness… and it really does work in this chili. I ALWAYS miss salt when they are left out of soups and stews, but I don’t miss it here.
- If you like your chili spicy, then add come chipotle chili powder and some cayenne. I also doubled all the spices she listed.
- I heard this great tip about beans that I haven’t tried yet… If you want to avoid canned beans, but don’t want to be soaking and cooking dried beans every week, cook them in larger batches, then store in plastic sandwich bags or small jars in 1 1/2 cup portions in the freezer. Most canned beans equal about 1 1/2 cups, so if a recipe calls for canned beans, you just pull out a bag or jar from the freezer! I’m so doing this.