Vegan Sushi

I love Sushi, but I do not love raw fish. I love the ritual of getting the perfect ratio of wasabi, ginger, and Tamari. I love the crunch of the raw veggies, and I love the seaweed. More than anything, I love that Sushi is something that you have to sit down and eat slowly, savoring every scrumptious bite.

I make Sushi at home a lot during the Spring and Summer, when cucumbers and avocados are ripe and plentiful.

When making my Sushi rolls, I start by rinsing 2 cups of sushi rice (brown rice is not sticky enough for good rolls). I soak my rice for 30 min, and then put it in my rice cooker. When it's done let it cool until room temperature (or at least 30 min).

While that's cooking, I slice tofu in long rectangles and cook them in a nonstick skillet (without any oil) over med heat. Cook the tofu for about 8 min, flipping it a few times. Then remove from heat and drizzle about 1/4 cup of teriyaki sauce over it. Set that aside, and then slice carrots, cucumber, and avocado into long, thin pieces.

When my rice is cooked and cooled, I lay out my seaweed on my roller.

The trick is to put the rice in a thin layer; I spread and smoosh and the same time, leaving about an inch without rice on the part of the seaweed closest to me (where all of the filling is going to be placed.)

Then lengthwise on my seaweed/rice I put the prepared avocado, carrots, cucumber and tofu. Get the seaweed around the filling once really good, and then slide your hand over the roller to make sure it's rolled tightly, and then finish rolling the sushi. It's important that there isn't too much filling and rice inside.

Slice the Sushi in half, and then slice each half into three pieces, making 6 pieces from each roll. I make 2 T of wasabi, put out a bunch of pickled ginger, and use wheat-free tamari instead of soy sauce.

Fresh, healthy, and filling, with all 4 of the food groups present in each roll. Enjoy!

One Bun Pizza

"What is a One Bun?' This was my reaction when my dad mailed me a package from Sacramento after raving about its' deliciousness. Luckily, after falling in love with the One Bun, our Boulder Whole Foods newly expanded started carrying them.

Since we are not a family that orders out for pizza (and it can take hours to make home-made pizza), I started using the one bun as pizza crust for a super quick, easy pizza that we all love.

Here's what I do:

First, I place some fresh broccoli in a pan with about 2 tablespoons of water and a dash of garlic salt (no oil). I cook the broccoli covered for a few minutes, then let it sit while I prepare the other toppings.

Next, I open the One Buns and brush them with olive oil, garlic powder, and dried Italian seasoning (a mixture that I make quickly in a little bowl).

Then I squeeze out a half a block of tofu over the sink, allowing it to crumble and releasing most of it's moisture, and I crumble the tofu on the One Buns.

Then I put the cooked broccoli on, grated cheese, and I place in a preheated oven at 350 for 10 min. Then I increase the heat to 400 and cook for another 5 min.

As easy as an English Muffin pizza, but tastier and healthier.

Salmon Cakes

If you're looking for something delicious, easy, and healthy to make for dinner tonight, try this recipe. I've been meaning to post this recipe for some time. The first time I made it, my husband said, "Are you kidding me? Are you kidding me right now?" (i.e. this is more delicious than I ever imagined). Then when my dad was here the other week I made them for him, and when we spoke about the recipe a few days ago his mouth watered.

I figured it was time to share it with you. Please know that I do not measure anything, and I have not taken any pictures. The next time I make these salmon cakes I will remedy both of these situations.

Salmon Cakes:

I start with 2 cans of wild Salmon. Read the ingredients to make sure there are no colors, preservatives, or additives in your can. Drain the cans, put the salmon in a big mixing bowl, and separate with a fork.

Then I add about 1/2 cup of frozen peas, 1/2 cup of chopped red onion, 1/2 cup of grated carrots, 1 T of Veganaise, 1/2 T of Dijon Mustard, and 1/4 cup of whole grain spelt four. I also add some garlic powder and salt. Mix everything together.

Then heat a little olive oil in a large skillet. When the oil is hot, form your patties and cook them up. Try to only flip them once, when the first side is crispy.

Serve with a delicious salad and enjoy!