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Currently working on many recipes including juice & smoothie recipes, desserts & more so check back soon! 

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Carys

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.

Open-faced avocado & tomato sandwich

Summer is officially here! I have spent the last couple of weeks relaxing and enjoying the fine company of my loved ones back in Texas. 

One of the luxuries I appreciate most about moving back into my mother's house is the spacious kitchen I have to work with! All the pots & pans I want, all the utensils I want, and the list goes on. I love summer cooking for its freshness and the way it renovates my taste buds. Winter eating keeps me pretty one-dimensional, but summer inspires me to try all sorts of new flavors that I get too cold (read: lazy) to experiment with in Boston. 

This sandwich is one of many variations. The wonderful thing about sandwiches in general is the room to improvise & be spontaneous. I like starting with the basic avocado & tomato idea & building from there. For heartier sandwiches, add tempeh or soy ham slices. For a nice crunch, add your favorite greens! 

The thing about recipes is that you only have to follow them ingredient by ingredient if you really want to - sandwich recipes are so flexible. Use what you have in your fridge already & go crazy! Try a new kind of bread, spread, and different fillings. You may be surprised with what works for you. And as always, share your creation with someone you love. 

Makes 1 serving

Ingredients:

2 slices of your favorite bread, toasted (optional)

Small handful of fresh greens mix

1/4 large cucumber, sliced (peel if not organic!)

2-3 slices tempeh bacon

1/2 avocado, sliced

1/2 tomato, sliced (fresh or sautéed with a pinch of salt!)

1-2 slices favorite vegan cheese

Earth Balance or other vegan mayo, to taste

Dijon mustard, to taste

Preparation:

Cook the tempeh bacon as directed on the package while your bread is toasting. Spread the mayo & mustard on each slice of bread & set on a plate. Arrange the rest of the ingredients as you wish on each slice.

 If sautéing tomato, warm a bit of safflower oil over medium heat on a pan. Take your tomato slices & place in pan, cooking about 2-3 minutes on each side- sprinkling with sea salt. Place the tomatoes on your sandwich towards the end. Put the both slices together (if you can manage it!) & enjoy! 

*You could also try the salad version of this by using a large bed of mixed greens in a medium-sized bowl & tossing with the remaining ingredients!