You saw the writing on the wall. With my love of wraps, it was only a matter of time before I made sushi rolls.
It took me a few tries, but I finally found not one, but two recipes that I really like.
Am I the only one who scopes out a bunch of recipes for a particular dish and then can’t decide what to make? Should I go with option A or option B? Sometimes, I decide to hedge my bets and make multiple options. That’s how I ended up with 2 versions of my chocolate black bean cookies and oodles of combinations for my savoury flax-hemp crackers. Half a recipe for you and half a recipe for you… which means the bonus of 2 recipes for me!
This explains why my recipe says it serves 1. I boiled down each sushi roll to fit one parsnip with its seasonings. The fillings could easily be doubled, tripled or quadrupled, but please, please, please don’t assemble these babies too far in advance. The nori sheet will become limp and soggy…and no fun.
To be fair, my first venture at a nori wrap was from Color Me Vegan with an orange-cashew cream sauce. I have become spoiled because that cashew sauce was nothing compared to my previous Zesty Cashew Orange Spread. The rolls seemed a tad lacking, especially since there wasn’t anything that reminded me of a standard sushi roll.
Having really enjoyed the parsnip in Raw Thai Pineapple Parsnip Rice, I knew that this was the way to approach raw sushi. Then I had to decide- nut butter-version from Gena or miso-version from Lauren? I have had some really heavy sushi rolls at raw restos because they make the rice from nuts, so I was excited to try the lighter miso version. I was torn, though, because I was still drawn to Gena’s recipe since the butter seemed to accentuate the parsnip rice. So, I made both and glad I did because they were both different yet equally delightful.
The miso version was light and flavorful and worked well with the multitude of veggies. It reminded me of my citrus-spiked sushi rice bowl with the miso twist. I am not sure the oil was completely necessary so I may remove it next time. The tahini version was heavier but incredibly flavourful from the tahini and the touch of toasted sesame oil. They were both filling as a light lunch.
If you haven’t yet made raw sushi, don’t be shy. You certainly don’t need a special sushi rolling mat. Just a great filling. It is what is inside that counts, and I’ve got you covered. Twice. Two hugs, as Rob would put it.
This is my submission to this month’s Pantry Party for quick foods.
Guys, I am loving your list of your favourite raw recipes. It isn’t too late to win a copy of Annelie’s Raw Food Power. To enter, just leave a comment here telling me about your favourite raw meal. Definitely include a link to a recipe if it is online, like Gabby’s Raw “Baked” Fettuccine Alfredo, Genevieve’s Mango Gazpacho or Hannah’s Raw Blondies with Chocolate Ganache. I really liked Ellen’s suggest of a Korean collard wrap with Asian pear and sweet chili sauce. Sounds delicious! I ended up hunting down some Asian pear, napa cabbage and collards but at the last minute, as the winds warmed me with the southern breeze (this was right before it snowed yesterday), I changed my mind. Instead of a wrap, I went with a chopped salad. And instead of Korean and I went Mexican with a smoky avocado and cumin dressing.
When asked what I usually eat, I explain to people that I love to make soups and salads. Not your flaky salads and not your brothy soups, I prefer hearty one-pot meals in a bowl. My salads tend to be either grain-based or bean-based, whereas I don’t make the standard leafy side salad with a simple vinaigrette. I suppose I don’t find it very high-yield. If I want leafy greens, I’ll add them to my soup or salad!
Not all dressings are created equal, and this smoky avocado dressing is creamy but intense at the same time. It wouldn’t work with flimsy baby greens, which is why I opted for heartier sliced Napa cabbage and collard greens. To counter the heaviness of the dressing, I added a touch of sweetness to the salad with Asian pear and red bell pepper. To add even more goodness, I added some arugula sprouts and to add a good protein source I added chickpeas [sprouted chickpeas keeps this raw, but cooked chickpeas are what I prefer]. With the dressing thinned out over the salad, it was a nice merriment of flavours and textures, although a tad heavy on cumin (even for me).
OK, next up: working on that Korean wrap.
I’ve told you my weekly menus now revolve around a new dressing.
Now that veggies may not necessarily be at their peak, a good dressing is key to eating raw salads.
Or, once you make this dressing, you may just decide to drink it instead. Forgetting the veggies altogether.
It took me a long, long while to finally make Tess’ peanut sauce. Her recipe was daunting with the coconut milk, peanut butter and heavy use of agave. Tess’ last coconut-based sauce (the creamy Thai cilantro ginger sauce) was heavenly so I knew I should try it out. Eventually.
However, I was guarding the last of our molasses for the recipe. With my pantry purge and gusto of tackling old bookmarked recipes from October, I finally took the plunge. With less sweetener, less sodium AND using coconut beverage, we have a winner. A drinkable winner. The twist from the other peanut dressings comes from the bite from molasses and umami from the fermented black bean sauce. Use it to coat anything. Veggies, grains, beans, you name it. Here, I paired it with sliced carrots, thinly sliced sugar snap peas, julienned baby bok choy, kelp noodles and pea shoots.
I suppose this is a good time to let you all in on a challenge I started this month. A sweetener-free challenge. For 8 weeks along with Gabby and Megan. Leanne is also doing a 2-week sugar-free cleanse which is a bit too extreme for me. While I have already cut out refined sugars, I am going to limit my intake of other sweeteners, including dried fruit, maple syrup, agave and stevia. I decided to keep eating fruit that isn’t sweet (cranberries, green papaya, tamarind, etc) since they are more sour than sweet. As I work through some of my recent recipe successes, a few may still contain sweeteners which is good for those of you still using them.
While in Montreal, it was a whirlwind of a trip between the wake and funeral. However, I successfully managed to visit Aux Vivres for a quick dinner with Rob, my Dad and grandmother. Rob and I went there during our last visit, and I wanted to return for a veggie-packed meal that would appeal to some of the most serious veggie critics (my Dad!).
I love the bowls at Aux Vivres because they are mostly loaded with veggies. They should be called veggie bowls, not rice bowls, because the rice is hidden at the bottom. You really have to dig around to find it. But when you do, it is some of the best rice I have tasted. Coupled with the vegetables, and any of their decadent sauces, you have a tasty meal on your hands.
Don’t get me wrong, Aux Vivres is definitely one of my favourite restaurants in Montreal, but glancing at the menu, you are left thinking, I bet I could make this at home. Actually, when I tasted their miso tahini sauce from their Macro Bowl, I thought: I have this sauce at home, I just made it!
So when I got home, I was able to compile all the ingredients to make a great copy cat version of their Macro Bowl filled with wakame, sauerkraut, sprouts, steamed baby bok choy and brown rice. I skipped the steamed spinach.
I have been following this year’s Healthy Lunchbox Series (recap here) and was positively smitten when I saw Dawn’s post about bento boxes. Perusing her site, she had some incredibly cute lunches, including a barn made out of granola bars complete with watermelon animals and spinach grass. I almost died from its cuteness.
I thought I might try a much simpler bento box with this multi-component meal. After its assembly, I told Rob I was ready to go for our dinner picnic. However, I looked down and realized I was short possibly the most important component of the meal. The tempeh! I needed some emergency tempeh, and fast. Aux Vivres’ tempeh is actually fairly plain with limited marinade but I thought mine could use a bit of flavour. While Rob usually scoffs at Tess’ declarations of making meals in under 30 minutes, I quickly located a quickie tempeh recipe that still included the all-important steaming. A simple glaze of tamari, agave, toasted sesame oil and raw garlic was exactly what I needed. Perfecto. Under 30 minutes, mostly hands off, to boot, leaving me able to clean up the kitchen and snap a few photos as the tempeh caramelized away.
The verdict? The bento box was not really appropriate because the best part of the bowl is mixing it all up. I needed a bigger container for proper mixing. The salty sauerkraut, the briny wakame juxtaposed against the salty dressing and fresh greens. With them individually separated in the box, it was hard to mix them up. At least with my Salad in a Jar, I mix it up before I eat it. I may need to look into a layered version of this, too!
Have you ever tried to make a cute bento box? Just at these cuties!
This is being submitted to this month’s Anyone Can Cook Vegetarian Food for lunches, to this week’s Weekend Wellness, to this week’s Healthy Vegan Friday, and to this week’s Weekend Herb Blogging, hosted by Siri.
Knowing my aversion to restos but Rob’s appreciation of them, Rob and I have been slowly visiting vegan-friendly restaurants in Toronto. Our favourite raw restaurant has now been usurped. Raw Aura serves delicious food, but we seem to leave the resto filled to capacity with their rich meals. It is probably our fault – there is no need to order a starter and a main, here. Let alone a juice or dessert*, delicious as they all are. The dishes are heavily based on nuts, seeds and oils, which is why we always are stuffed afterwards.
*desserts are not Raw Aura’s forte
Our new favourite raw resto is Belmonte Raw. Closer to home, to boot; although their hours are terrible, only open for lunch. They’ve only recently opened up shop as an eat-in eatery and we couldn’t have been more pleased with our meals. The cozy place is a bit confusing, though. You pick your meal from the refrigerator case from stacks of take-away containers. You bring it to the cash and they will literally transform it into a beautiful meal. I honestly marveled at how much food came out of such a small container.
In any case, I really enjoyed my raw burrito (and Rob, likewise, enjoyed his sunflower burger). My burrito was a huge collard wrap stuffed with jicama fries, sprouts with their nut meat (it may have been sunflower seed based but I forgot to ask). When I say stuffed, though, this was a great veggie-heavy wrap which is what I loved! The nut meat was a highlight, not the main part of the dish. Along with the wrap, there were dehydrated corn chips with salsa, guacamole and chipotle nut cheese. The nut cheese is uber smooth and scarily reminded me of cheeze whiz! Taste and colour.
After eating the burrito, more jicama fries and a smoothie, we were both positively stuffed but in a good way, knowing that we ate primarily veggies and not heavier nuts/seeds/fats. Somehow we still managed to eat their delightful raw chocolate desserts. So smooth, with either a raspberry or peanut butter filling.
Of course, I was itching to duplicate the meal at home. One of the main drawbacks of Belmonte Raw are the prices, which goes with a visit to most restos. I figured that if I spent the same amount of money on grocery produce, I could whip up quite a few burritos. This gave me enough incentive to close my eyes at the price when I bought some sprouts at Whole Foods. Thankfully the rest of the ingredients were much cheaper: my weekly raid through Sunny’s was where I picked up the bunch of collards ($1.59), lemon (4/$1), and jicama ($1.49/lb) – all at their regular prices. I have yet to see sprouts at Sunny’s and should really learn how to grow my own.
Other than fresh veggies, my creativity lied with the cashew nacho cheese. I spiced it with red pepper paste, miso, nutritional yeast, lemon juice, sweet smoked paprika, garlic and onion for maximum flavour. (Chipotles in adobo sauce still scare me). It does not disappoint. Use it as a fabulous dip, or spread into a “raw burrito” such as this one filled with julienned lemon-spiked jicama slices and mounds of sprouts (I used alfalfa and sunflower sprouts). My burrito was not as big as the one at Belmonte Raw. They needed a string to keep everything in place! I made smaller ones and used a sliver from the collard stem to keep them together for the photo. I would skip that entirely if eating right away – it was quite a tricky thing to tie!
It is getting close to the actual barbecue, and I am still trying out new recipes.
I honestly thought I had a winning recipe here.
You have your typical coleslaw with a vinaigrette, and then you have this coleslaw on a Middle/Eastern/European kick. First, slivered green cabbage, much loved by the Poles, is lovingly infiltrated by kohlrabi. I really enjoyed the crisp, slightly sweet julienned kohlrabi which was a perfect match to the cabbage. If you don’t have any kohlrabi, just increase the cabbage. If you have kohlrabi, make it into a slaw, as you won’t be disappointed.
Next, we have a lemony vinaigrette, which I much prefer to a creamy dressing any day. Spiced with dill, we have the Eastern European flavour palate going again. Sprouts are added for more mouth feel.
But then Ottolenghi adds the wonderful finale, his Middle Eastern flair, the best twist to the mix: dried tart cherries.
Since it is cherry season in Ontario, I tried the salad with both fresh and dried cherries, and the latter are definitely the winner. Which means everyone wins, because then this becomes a year-round salad. I also decreased the amount of dressing while adding in more vinegar, increased the sprouts and substituted some dill seeds since I didn’t have enough fresh dill.
However, despite how much I loved this salad, and figured it played with the perfect palate for feeding Rob’s Polish family (cabbage, lemon, DILL), he vetoed the salad. Poof! Just like that, it disappeared from the menu.
Their loss is my gain, because I have been eating this salad all week and pretty content that I don’t have to share it with anyone.
The sad part is that I am still wondering what kind of salad to make for the Poles…