Sushi

When I decided to pursue a vegan lifestyle, eliminating meat, turkey, pork & chicken from my diet was a no-brainer. Dairy has been a challenge, especially when I dine-out, but it was simple to leave out just the same.

Sushi, however, is a whole different story. I LOVE sushi - raw fish, cream cheese, avocado, seaweed, ah - I can hardly contain myself. The problem with fish isn't immediately apparent, especially if you love seafood like I do. Still, despite the healthful properties marketed by the seafood industry, mass-produced fish live & die in horrid conditions. Apart from the abuse of the animal, the fish raised in farms are also laden with hormones & antibiotics; they are packed into tiny pens with a ton of other fish & their waste. Mmm..

To my delight, vegan sushi is just as satisfying & delicious. And as with any homemade meal, it contains a fraction of the fat & calories that store-bought sushi does! I fill my sushi with quinoa & brown rice, which provides plenty of protein, fiber, & essential minerals without anything fishy....ok, bad joke.

The blend of the grains with vegan cream cheese and the avocado is the perfect combination of good fats & unrefined carbs that our bodies crave. You'll be happy & full without the bloat & "ugh-I-overate" feeling that animal protein gives. 

This is a great dish to make when you want something light yet filling, & you have some time on your hands. I love cooking to entertain my loved ones, & this recipe really brings people around the table. Who doesn't love sushi?! Feel free to explore making different rolls with different veggies. The sauces are a cinch to make too and soooo much tastier & nutritious than their dairy counterparts, trust me! 

Quinoa Avocado Cucumber Roll 

Makes 2-3 rolls

1 cup quinoa, cooked

1/2 cup plain vegan cream cheese

1 avocado, sliced 

approx 1 cucumber, peeled & julienned or cut in long thin slices

1 sheet Nori Seaweed, toasted

Shoyu (or soy-sauce), to taste 

Small bowl with water

Brown Rice Avocado Cucumber Roll

Makes 2-3 rolls

1 cup brown rice, cooked

1/2 cup plain vegan cream cheese 

1 avocado, sliced

approx 1 cucumber, peeled & julienned or cut in long thin slices 

1/2 jalapeño, seeded & sliced 

1 sheet Nori Seaweed, toasted

Shoyu, to taste

Combine cooked quinoa & cream cheese in a medium bowl. Mix in a couple drops of shoyu. Set aside. Place toasted seaweed on a flat surface. Take 2 heaping tablespoons of the quinoa mixture & carefully spread over half of nori sheet. Arrange avocado & cucumber (or other veggies) on top of quinoa mixture. Be sure that you don't fill it too thick, or the sheet will tear & fall apart when you try to roll it. 

Once your veggies are set, wet your fingers with a bit of water from your bowl - this will make the rolling much easier. Carefully pick up the side of the sheet with the veggies & quinoa mixture. Begin to roll slowly & tightly, like you would a taco, and use water to seal the edges of the sheet when you're through. 

Take a sharp knife & with minimal pressure cut into bite-size rolls. Repeat with the brown rice mixture & your favorite veggies! (I personally need cucumber & avocado in each one.)

Dynamite Sauce:

4-5 tablespoons vegan cream cheese

3 tablespoons Sriracha hot sauce

Shoyu

Combine all ingredients. Add shoyu or soy sauce to taste. 

"Eel" Sauce:

4 tablespoons soy sauce

2-3 tablespoons agave nectar (or to taste, depending on how sweet or thick you want it!)

Combine to taste.

Prepared soy sauce:

4-5 tablespoons soy sauce

3 tsp fresh ginger root, peeled & sliced 

Juice of 1/2 a lemon

Combine.