Quinoa
Sushi
Ingredients:
- 2 cups
quinoa
- 4 cups
water
- 1 1/2
tablespoons sugar
- 2
teaspoons salt
- 1
sweet potato
- 1/3
cup + 2 tablespoons rice vinegar
- 1/3
cup soy sauce
- 1
white or yellow onion
- 1
tablespoon olive oil
- 1
tablespoon butter
- 1 cup
green beans
- 4
ounces cream cheese
- 1/4
cup aji amarillo sauce (see recipe here
)
- 4-6
sheets of nori (dried seaweed)
- 2
tablespoons chopped fresh cilantro (optional)
1. Mix
2 tablespoons rice vinegar, 2 tablespoons sugar and 2 teaspoons salt until
sugar and salt dissolve. Place the quinoa in a pot and add about 4 cups of
salted water. Bring to a boil, cover and simmer until quinoa is transluscent
and you can see little "tails" on the grains. Drain quinoa, then stir
vinegar mixture into hot quinoa, tossing to mix. Set aside.
2. Peel
sweet potato and cut into rectangles about 2 1/2 inches long and 1/2 inch
thick. Bring 1 1/2 cups water, soy sauce, and remaining rice vinegar to boil.
Cook sweet potatoes until tender, about 8-10 minutes. Remove sweet potatoes,
and add green beans to boiling water. Cook until crisp tender, then drain.
3. Slice
onion into thin pieces. In a small skillet heat 1 tablespoon butter and 1
tablespoon olive oil over medium-low heat. Add onions and cook slowly until
brown, fragrant and caramelized. Set aside.
4. Place
nori on top of a bamboo sushi rolling mat. Spread a tablespoon of aji sauce
over the nori. Spread a rectangle layer of cooked quinoa over sauce, pressing
down with fingers for even thickness, and leaving a 1/2 margin all around.
5.
Line up a few pieces of sweet potato lengthwise
in the middle of the rectangle of quinoa. Add several green beans, and some of
the caramelized onion. Cut cream cheese into thin rectangles and add cream
cheese to vegetables. Roll sushi tightly, then cut crosswise into bite size
pieces, using a very sharp knife. Repeat with remaining ingredients.
Makes about 24 pieces, enough for about 4
people.
Miso
Soup
The basis of the miso soup is the broth, or
dashi. In this vegan version, made with dried kelp (kombu) and dried shitake
mushrooms, it takes about two hours of total boiling time to prepare the broth.
It’s better to use the broth right away; after straining the broth, the miso
soup can be made by adding other ingredients to the dashi. There are different
kinds of miso soup. This is a basic one.
Ingredients:
Dashi
(broth)
2 liters or 2 quarts of water
1 oz. or 30g dashi kombu (dried kelp)
5-6 dried shiitake mushrooms.
Miso
Soup
Dashi
Kombu (& mushrooms) – from the dashi!
Extra-firm tofu cut into 1cm or ½ inch
cubes
Scallions sliced crosswise
Miso paste
Preparation:
Dashi:
Set the water to boil in a big saucepan.
Dust of the kombu and shitake mushrooms with a wet towel to make sure there is
no sand or dirt, but taking care not to remove the white film on the kombu –
this is a tasty and nutritious mixture of minerals and salts that have come to
the surface!
Cut the kombu into strips and add them to
the water, and let it cook on a low simmer, with lid on but open by a crack.
Boil water in a kettle and pour over the
mushrooms in a bowl. Cover the bowl with a plate to make sure the mushrooms
remain submerged. Let the mushrooms soak while the kombu cooks for about an
hour and a half.
Than add the mushroom with the soaking liquid to the broth. Cover and let simmer for
another half hour.
Strain the broth through a coffee filter
placed in a strainer into a bowl, or skip this step if making miso soup
immediately.
Soup:
Heat the dashi in a large saucepan. Add the
vegetables that need to boil.
In this version, we are using the kelp and
mushrooms that were used to make the broth, and we just need to add the tofu
and let it cook for a few minutes to let the flavor absorb.
Add the scallions.
Lower the heat so the soup stops boiling.
Then dissolve the miso paste into the soup one spoonful at a time.
Pour into bowls, serve hot and enjoy!
Ingredients:
- 16 oz (about 3 cups) fresh or thawed frozen mixed berries (raspberries, blackberries, blueberries and strawberries)
- Zest and juice of 1 lemon
- 1 Tbsp arrowroot
- 2 Tbsp maple syrup
- 10 pitted unsweetened dates
- ½ cup whole oats
- ½ cup whole wheat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 Tbsp virgin coconut oil, melted
- Pinch sea salt
Preparation:
1.
Preheat oven to 350oF. In a
medium bowl, combine berries, zest, lemon juice and arrowroot. Drizzle one
tablespoon maple syrup over top and toss to combine. Pour berry mixture into a
baking dish.
2.
Chop dates into small pieces.
In a food processor, grind together the oats, flour, cinnamon, nutmeg, oil,
remaining one tablespoon maple syrup and salt; blend to combine. Distribute
crumble mixture evenly over berries in baking dish.
3.
Place baking dish on a baking
sheet to catch any spills. Bake for 45 minutes, until browned and bubbling.
Serve warm and garnish with nonfat Greek yoghurt, if desired.
Serves 8.
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