Posts Tagged sushi

Team ASPCA Raffle & Dinners for Busy People

It’s been a while since I wrote anything here about my regular, every day eats.  I have been cooking (and of course eating) but I’ve also been extremely busy, so my meals have had to be more of the simple and quick variety.

My current project is that I’m training for the Rock ‘n’ Roll Los Angeles Half Marathon with Team ASPCAThe ASPCA’s mission is to provide effective means for the prevention of cruelty to animals throughout the United States, a mission close to my heart.  I’m really happy to be a part of Team ASPCA and honored to be raising both awareness and funding to support the ASPCA’s programs!

As part of my fundraising, I’m hosting a raffle!  Head on over to the Raffle Page and check it out!  The list of prizes is really awesome, if I do say so myself, with an estimated value of over $1,100.  There are over 30 great prizes to be won, and you can enter for as little as a $5 donation!  To entice you, here’s a pile of some of the prizes, just waiting to be shipped.  The bottom right box might be of particular interest to some people…

Please check out the Raffle Page on The Vegan Weight Watcher and consider donating to The ASPCA!  The deadline to enter for the first drawing is this Friday, September 14th, at 12PM noon PDT.

I started running around July of last year, and have been training for one race or another ever since.  Between working full time, training, and other obligations, I don’t have much time to cook, but on the other hand, I need healthy meals to fuel my training.  So, I’ve turned to a few particular cookbooks and fast meals to get by.

First up, Appetite for Reduction by Isa Chandra Moskowitz.  I posted a review here and more photos here, and this continues to be my go-to for flavorful and balanced meals that don’t take a long time.  The book has an index of recipes that are ready in under 30 minutes, which makes it even easier to pick out quick meals.

This is Goddess Nicoise Salad.  I don’t normally love olives but liked them in this, and the cooked green beans and potatoes made it feel hearty enough to be a full meal.

Thai Roasted Root Vegetable Curry is the perfect way to use fall CSA produce.

Pasta con Broccoli may look a little dry, but it’s actually quite flavorful and moist.  I added chickpeas to round out the meal, as the author suggests.

With only about 20 minutes active cooking time involved, Kidney Bean & Butternut Jamba Stew is a delicious, spicy meal in a bowl.

Forty-Clove Broccoli & Chickpeas and Colipots was really intensely delicious, but not as filling as I had hoped.

Fusilli Roasted Vegetable Primavera teaches you a great way to make a flavorful summer pasta without too much effort.  I added mushrooms and chickpeas, and wouldn’t make it again without.

Quick Fix Vegan by Robin Robertson is a cookbook which is geared specifically toward speedy vegan meals.  Luckily, most of the recipes are relatively healthy too, with plenty of veggies.  Looking through the index, there are plenty more recipes from this book that I want to try!

The Roasted Asparagus Soup gets its creaminess from potato and non-dairy milk.  The soup was delicious, but I thought it missed some of the asparagus flavor by adding the other ingredients.  On the side, I made a quick potato, corn, and black bean hash.

Barbecue Pinto and Portobello is like a souped up version of baked beans, with a fast homemade barbecue sauce.  It’s intended to be a sandwich filling, but in an effort to keep it a little more light, I had the beans on their own with a side of coleslaw pasta salad.

This Indonesian Vegetable and Tofu Scramble was a great way to use up all the bok choy I receive from the CSA.  Adding hoisin sauce and ground coriander made it really different from other scrambles.  On the side is chili-lime roasted sweet potatoes.

Tropical Quinoa and Black Beans develops the flavor of the islands in a short amount of time.  I served it over steamed kale, topped by pumpkin seeds, which were nice textural contrasts.

Since I’m also watching my budget, I turn to Vegan on the Cheap by Robin Robertson as well.  The recipes tend to rely on fresh vegetables a little less than I like, which is understandable based on the title, but I have found a few good ones so far and plan to try out more.

The mix of sweet and spicy in this Moroccan-Inspired Lentil Soup was great.  I served the thick soup over grits.

I added some chipotle chili powder to this Southwestern Black Bean and Corn Chowder, rendering it spicier than expected, but it was still quite delicious topped with avocado and served with sprouted blue corn tortilla chips and steamed broccoli.

I really like raw foods during the summer months, both for their speed and simplicity.  One book I’ve really been enjoying is Practically Raw by Amber Shea Crawley.  Some of the recipes require time or dehydrating, yes, but many of them are really quick and accessible.

The Deconstructed Sushi Bowl was a really fun way to enjoy sushi without cooking rice and bothering to roll anything.  Since the meal was mostly vegetables, I bulked it up by adding edamame and a quick spicy sauce.  I’ll write a full review of Practically Raw once I’ve had the chance to try more recipe!

These Gingery Sunflower Seed, Cabbage, and Red Apple Rolls from Choosing Raw were simple and delicious!  I wrapped mine in collard leaves instead of the nori sheets, just because that’s what I had, and the sweet apples were a great contrast to the bitter greens.

One obvious time saver is the slow cooker, which I don’t utilize nearly often enough.  Maybe once the weather turns cool again I’ll yearn for more stew-like, comforting dishes.

Here’s a non-soup recipe from The Vegan Slow Cooker by Kathy Hester, Sweet Potato Enchilada Casserole.  You layer corn tortillas and sweet potatoes with canned enchlada sauce and beans.  The recipe called for one can of beans and vegan chorizo, but I used two cans of beans instead to try to keep it a little more whole-foods oriented.  I topped the casserole with a little slaw and salsa verde that we happened to have in the fridge, and served roasted brussels sprouts on the side.

Slow cooker minestrone, adapted from this recipe, with leeks, yelllow squash, zucchini, lima beans, green beans, swiss chard, and quinoa pasta.

I LOVE salads for summertime meals.  I’ve been known to use an entire head of lettuce for an entree-sized salad!

Kale salad with avocado, blood orange and chipotle-ginger tempeh.  Since the tempeh was the only cooked component, this one came together quickly.

Black bean, zucchini and corn fajita salad with salsa and Daiya Jack style wedges.  I really like the new Daiya wedges!

Reuben-ish salad with lettuce, carrot, celery, dill pickle, roasted chickpeas, sauerkraut, bacon bits, sunflower seeds, and Healthy Thousand Island Dressing from Eat to Live.

Blackened seitan salad with cusabi dressing.  The seitan was broiled with the blackened seasoning mix from Appetite for Reduction, and the cusabi dressing was a first stab at veganizing the cucumber-wasabi dressing that turned out okay, but not great.

Kale salad with red cabbage, carrot, edamame, tahini dressing, and sesame seeds.  Shredded red cabbage in kale salad is my favorite!

And, of course, the easiest way to make quick meals is to have some cooking knowledge and experience up your sleeve so that you can throw something together from what’s in the fridge that turns out edible!

Sesame-tangerine soy curls with bok choy, bean sprouts and brown rice.

Red curry lentil stew with wild rice, brown rice and spinach.

Clean-out-the-fridge tofu scramble with shallot, mushrooms, tomato, broccoli, shredded carrot, alfalfa sprouts and leftover grilled potatoes.

Socca with herbed white beans, Daiya mozzarella, and balsamic roasted carrots and raddichio.  Socca is the best, you just mix equal parts chickpea flour and water, a pinch of salt, and a little olive oil if you want, then cook it like crepes!

Broiled tofu and roasted cabbage over brown rice with dulse flakes and sesame seeds.

And lastly, the SUPER simple.  I can’t tell you how many times over the past year I’ve come home from a workout and warmed up a veggie burger because it’s all I could muster!

Tofurky and hummus, my very favorite sandwich!

Grits, canned refried beans, salsa and pickled jalapeno.

Grilled Daiya mozzarella sandwich with tomato-miso-leek soup.

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On The Road Again

Unless you know me in real life, you probably don’t know that I used to be in a some-what successful ska-punk band in college.  We never got signed or made a whole lot of money, but we did go on a few tours, including one to the United Kingdom, and we had a whole lot of fun.  I’m in a different band now, and I never really thought I would go on tour again because we’re “adults” with “jobs” and “responsibilities”.  A band that we are friends with from Florida, Morningbell, contacted us a while back, asking if we would be interested in going on an eight day west coast tour with them.  We would provide and haul the gear, and they would do all the hard work of booking the tour and making arrangements.  The answer was yes!  It was a different kind of tour, because we were actually at home for three days in the middle as opposed to being gone the whole time.

The thing about tour is, you’re in it together.  You obviously spend a lot of time in the van, but you also spend a surprising amount of time just waiting around, and you have to kind of go with the flow.  My goal on the trip was to eat as much delicious vegan food as possible without being a pain to anyone else.  I have a lot of pictures, so I’m gonna split this into two posts.

I prepared for tour by stocking up on some snacks and breakfast items, so that I would only really have to worry about finding lunch and dinner each day.  Apples, fruit leather, cheddar crackers, emergen-c and stevia, english muffins, split pea soup, bananas, kale chips, pumpernickel pretzels, a pro bar, bragg’s-roasted almonds, and a few kinds of nut butter.  The paper grocery bag that held my food became known as my feedbag, as in “hey guys, can you see if there’s a banana in my feedbag?”.  I also took a bunch of big bottles of water so that I wouldn’t have to buy small bottles at gas stations, and we may have stashed a few bottles of two buck chuck.

I was particularly excited about these.

And these.

I tried the “kool ranch” kale chips on the way down to LA.  They didn’t taste particularly ranchey, but did have those undertones of garlic and onion, and were very tasty.  The whole bag only had 200 calories, and I could only manage to get through half of the bag as an afternoon snack.  Filling!

I was hoping to eat at either Veggie Grill or Real Food Daily before our show in LA, as both were relatively close to the venue.  What I learned quickly is that in LA, “relatively close” means count on 45 minutes in traffic, so sadly I didn’t get to either.  We stopped at a grocery store and I got what I could.

Apparently this is the part where we all look at our hands.

Morningbell

The next morning, I grabbed a soy latte from The Coffee Bean & Tea Leaf, a chain which seemed to be all over LA.

For breakfast, I tried the maple almond butter on an english muffin.  This stuff is the business.  Seriously, if all almond butter tasted like this I would eat it constantly.  Also, I learned that english muffins are hard to fork split without a fork.

Our lunch stop that day was at a stereotypical highway-side fast food mecca, and my choices came down to Subway or Taco Bell.  The veggies at Subway sounded really good, but so did the protein of a Taco Bell bean burrito, so I did what any normal person would do and got both.  No pictures, but the sandwich was possibly the best Subway I’ve ever had, due to the addition of avocado.

Upon arrival in San Jose we had about an hour until load in, so we checked out the Vietnamese place across the street.  On tour, you often have to eat what is close and easy.

Luckily, they had a few vegetarian dishes and I chose the tofu stir fry.  It wasn’t the most amazing stir fry every, but it was a warm and welcome addition to my tummy.

The show in San Jose was actually in a record store, Streetlight Records.  This is True Mad North, some of whom are old friends of Dave’s from high school.  I <3 these guys.

The next morning was Saturday, and I had to go in to work.  Well, they didn’t make me go, but there were some things I really wanted to take care of before I was gone for a whole ‘nother week, so I went in for a few hours.  As a reward for being dutiful, I treated myself to brunch at The Donut Farm.

Tofu scramble with spinach, mushrooms, herbs and green onion, hash browns and sourdough with house-made “butter”.  Sadly, they were out of the Dave’s Killer Bread they usually have, so I had to settle for sourdough.  My quest for Dave’s Killer Bread will continue in part II.

Apple fritter and coffee with coconut creamer.  I think I like Ronald’s apple fritters a little better, but really, if we’re ranking vegan apple fritters we’re splitting hairs.

I didn’t want to buy any groceries the two days we were at home, so it was mostly burritos and Chinese, which isn’t worth reporting since I eat them all the time!

The next day, we were fortunate enough to play a show at the Russian River Brewpub in Santa Rosa.

According to Barnivore, the beers brewed at the brewpub aren’t vegan, but the beers in bottles which are brewed off-site are.  So, bottled beer it was!  This redemption blond ale was really light and tasty.

Their online menu didn’t list a vegan pizza, but the in-store menu did.  This is “Mary’s Vegan Pizza”, which had spinach, artichoke, green pepper and olives.  It was a good pizza, but it really could have used a pop of flavor, like something spicy or sun-dried tomatoes or something.  Nevertheless, I’m not complaining any time I find something labeled vegan on a menu.

That’s all for today!  I’ll be back soon with part II, in which we went north to Portland and Seattle.

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Mendocino Birthday

My birthday was this weekend, and I asked Dave to take me to Mendocino as my present.  We only went for one day and one night, so we didn’t have a whole lot of time to sight see, but we had a great time and ate some excellent food.  Despite living in the bay area for over two years now, I haven’t spent much time in the north bay, which is really something I should remedy!

Mendocino is a good three and a half hour drive from home, on quite possibly the windiest road I have ever driven.  By the time we arrived, we were starving.  Thanks to a timely post on Vegansaurus, I knew just where to go.  We pulled into the tiny town of Mendocino and parked right in front of The Mendocino Cafe.

I took it as a good sign that they had my favorite flower, alstroemeria, on the table.

As suggested in the Vegansaurus post, I ordered the Thai Burrito with tofu.  I thought the whole bush of cilantro on top was an interesting touch!  This didn’t taste authentically Thai per say, but maybe “California Thai”, by which I mean the blend of flavors suggested Thai food.  The inside was stuffed with onion, zucchini, red pepper, celery, brown rice, sauteed tofu and peanut sauce, and it was served with the most delicious chili sauce.  I also had a glass of malbec, because when it’s your birthday and you’re in Mendocino, you can have wine with lunch.  This was a tasty and filling lunch, and the service was very friendly, and I would definitely return to the Mendocino Cafe.

After lunch we wandered around a bit, and came across this health food store, Corners of the Mouth, which appears to inhabit what used to be a church.  The store was small, but had a good bulk section and lots of healthy staples, including plenty of vegan stuff.

I bought both powdered and flaked dulse from Mendocino Sea Vegetable Company.  I love dulse!

We settled in to Patterson’s Pub for a while to watch the end of the A’s game.

I believe this was Dave’s favorite part of the trip…

After checking in to our room and resting for a bit, we headed for the main attraction – dinner at Raven’s Restaurant.  Raven’s was the reason I chose Mendocino; it’s a fully vegan, gourmet restaurant in the Stanford Inn, about two minutes south of Mendocino.  If we could’ve afforded it, we would’ve just stayed at the inn, but…the rooms are a little pricey.

The Stanford Inn grounds have a wonderful garden, with lots of vegetables and edible flowers and other pretty plants.

giant fennel!

giant chard!

There was also a llama and two horses, which sadly I did not get close enough to pet.  I think the llama might have spit at me, anyway.

We arrived a bit early and enjoyed a local beer by the fireplace.  The restaurant is fully vegan, and not afraid to show it!  They had a host of vegan books on sale in the lobby, including some health-related books.

local wines

The Stanford Inn is very dog-friendly.  I watched this little guy while we waited for our table.

Amuse bouche (so fancy!) –  sweet rice balls with some sort of tamari sauce.  These were delicious, and tasted of charred onion in a good way.  Dave was abhorred when I ate the leaf underneath.  I’m pretty sure it was just a shiso leaf!

The wine list tells you what is vegan!  This is a very cool feature that I’ve never seen anywhere else.

I chose the Meyer Family Cellars Syrah, and liked it a lot.  I’m a sucker for a good shiraz.

Appetizer #1 – Spicy King “Crab” Roll, made of mushrooms, with spicy sauce and cucumber salad.  The bigger pieces without sauce were okay, but the pieces with spicy sauce were outstanding.  Before I went vegan, I would order veggie sushi just to have something to dip in spicy sauce, and it had been a long time since I had it!  Dave was again abhorred when I ate the little flower on the plate.  I told him they wouldn’t put anything on the plate that wasn’t edible, but I guess he’s not into the idea of eating flowers.  It tasted nice!  Tasted like you would expect a flower to taste.

Appetizer #2 – Crab(less) cake with some sort of tangy sauce, fried capers and arugula.  (The menu changes seasonally, so I don’t remember exactly what the sauce was, but it was delicious!)  There were whole oyster mushrooms in the cakes, which gave it an interesting texture.  The only small thing I would change for this dish would be to lightly dress the arugula, since it was a little dry.  Very minor complaint!

My entree – potato gratin with maple-glazed vegetables and oyster mushrooms.  Dave was flabbergasted that carrots come in a color other than orange!  Damned if I don’t know what the sauce on top of the potatoes was, but I could’ve dove into a pool of it and eaten my way out.  There was a green puree under the potatoes that you can’t really see, which was a nice counterpoint to the potatoes and sauce.

Dave’s entree – house-made ravioli with some sort of squash filling, cashew alfredo sauce, kale, leek and mushrooms.  This sauce was really amazing too!  Raven’s really knows what they’re doing with those creamy sauces.

For dessert, we chose the bananas foster, which came with house-made chocolate, vanilla and strawberry ice creams.  The chocolate and strawberry ice creams were outstanding.

I would highly recommend Raven’s Restaurant.  Even Dave, who doesn’t always love vegan food, said he really enjoyed the meal, and was stuffed by the end of it.  The food was fantastic, the setting was beautiful and relaxing, and the service was impeccable.  I can only hope that some day I get to choose from the breakfast menu!  And pet the llama.

After a good night’s sleep, we headed south, stopping at The Little River Inn for brunch.

More alstroemeria!

I ordered the Vegan Rancheros, which is corn tortillas with black beans, spinach, green onion, peppers, chiles, pico de gallo and avocado.  There’s another corn tortilla under that pile of green.  This was very, very tasty, but unfortunately not as filling as I had hoped.  Regardless, I never complain about finding a vegan menu item at a non-vegan restaurant, and they had soy milk for the coffee, which is always a bonus.

I’ll leave you with a few pictures of the scenery.  By the way, I haven’t forgotten about my 31 by 31.  I’ll post a roundup soon, then get to working on 32 by 32!

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Appetite For Reduction – Review & Giveaway

When I first heard about Appetite For Reduction, Isa Chandra Moskowitz’s latest cookbook, I knew it would be right up my alley.  The recipes are similar to how I usually cook – whole foods, high flavor, low fat and calories.  I bought the book a few weeks before Christmas and having been cooking from it since.  Most of the recipes I’ve chosen so far have been based on what has been in my CSA deliveries, and there are a lot more recipes I look forward to trying.

Broiled Blackened Tofu.  You just coat the tofu with the spice mix and broil it.  Simple and tasty!

Butternut Coconut Rice.  Mixing in mashed butternut squash is a smart way to make rice yummy and coconutty without adding a lot of fat.  The only thing I would change with this recipe is to dice the shallot instead of slicing it, because the long slices were  kind of weird compared to the texture of the rest of the dish.

Pineapple Collards.  This maybe doesn’t look too appealing because my ginger was stringy, but the flavor is great.  I just wish I had used more collards, because the pineapple/garlic/ginger combo was a little overpowering.  Plus, I wanted to eat more of it.

All packed up to take for lunch.

Curried Cabbage & Peas, served with quinoa.  The texture on these veggies was great – they were cooked enough to be tender, but still have a bite to them.  The curry flavor isn’t incredibly complex, but the dish comes together really quickly, so I’m not complaining!

Not from AFR – I ate this Romanesco Carrot Salad with the curried cabbage.  The recipe was in my CSA’s newsletter, and it was a nice way to use the romanesco.

Irish Stew with Potatoes & Seitan.  This was a bust for me, but not due to the recipe.  I used the steamed white seitan from Viva Vegan, and even after being sauteed the seitan was squishy like raw dough, and really unpleasant to eat.  I’ve heard about other people having trouble with the seitan recipe, and also others who have had success, so perhaps it was just me.  I picked all the seitan out, and the stew was pretty good.

Tempeh Helper.  This is one I was really excited about.  The recipe is posted here, on The PPK blog.  This is super good!  It tastes like junk food from a box, but isn’t junky at all.  I was skeptical about the technique – you cook the pasta and other ingredients in a pan with a smaller amount of water than normal – but it worked out well.  The pasta came out al dente, and the water cooked off without the dish getting dry.  Next time I want to crumble the tempeh more finely so it’s spread throughout the dish.

The Gravy Bowl, slightly modified.  I know how to put together a “bowl” on my own, but the suggestions in the three-page bowl section are good when you’re looking for something easy to throw together.  Brown rice, baked tofu, steamed kale and collards and silky chickpea gravy.  The gravy is not as flavor-intensive as some gravies, but for a gravy made with 1 teaspoon of oil it’s darned good.

Sushi Roll Edamame Salad.  I’m no stranger to the sushi salad.  I had tried this salad previously at a potluck, so I knew how good it was, which is why I was surprised that mine didn’t taste as good.  I think I put too much green onion in the dressing (maybe my onions were particularly strong), and then added more as garnish, and the onion overpowered the whole thing.  Less green onion next time, and it will be great.

Orange-Scented Broccoli, which I served alongside the sushi salad.  This one was not my favorite; it tasted like ginger, garlic, broccoli and orange separately, as opposed to coming together as one big flavor.  It was more cohesive as leftovers the next day, after the flavors had a chance to meld.  Still, next time I would probably just steam the broccoli.

Morrocan Chickpeas & Zucchini served with Caulipots.  I used some early-season, tender zucchini in this dish.  The flavor in this soup is fantastic.  It’s really easy to make, and turns out with a really wonderful spiciness throughout.  The caulipots (mashed potatoes made partly with cauliflower) were a nice, creamy counterpart.  I looked forward to eating these leftovers each day.

Butternut-Apple Soup and Fresh Corn & Scallion Cornbread.  Sadly, this soup was another dud for me.  It’s not a bad recipe by any means, just a matter of taste.  I think I’m learning that I just don’t like apples in soup.  The cornbread was nice dipped in the soup, and the whole corn kernels made for good texture.

Lastly for today, Yam & Black Bean Soup with Orange & Cilantro.  I wasn’t expecting anything amazing from this recipe, so I was pleasantly surprised that it tastes amazing!  The simple ingredients combine to make one wonderfully tasty soup.  The two serrano peppers really turn up the heat, and the orange juice keeps it fresh.  I baked some corn tortilla chips for dipping.

Considering how much I’ve enjoyed the recipes I’ve made so far, this might be the first cookbook that I end up making almost every recipe from.

Luckily for you guys, my mom is an excellent present-buyer.  She also knew that I would love AFR, and bought me a copy for Christmas, which I am now passing on to one of you!  And, I got the book signed when I had the pleasure of attending a cooking demo that Isa did a few weeks ago.  She made the Thai Roasted Root Vegetable Curry and Sweet Potato Drop Biscuits, both of which I now want to make myself.

To enter to win this copy of Appetite For Reduction, leave a comment on this post with a healthy cooking tip.  It doesn’t have to be anything complicated, just any tip for cooking healthy vegan food.  The contest will be open until midnight PST this Wednesday, March 9, and I’ll pick a comment at random.  Please be sure to include your e-mail address (unless I’m able to find it by following a link to your blog).  I’ll be back on Thursday to announce the winner and show you a few more recipes I’ve made from AFR.  Good luck!

PS – I should mention that this is open to residents of the US and Canada only.  Sorry, everyone else!  If shipping was less costly, I would love to send it around the world!

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Hot Dog Sushi

When I opened my rice cooker from Santa Mom, I was immediately excited to try making sushi rice in it.  Not that sushi rice is all that hard to make in a pot – I feel like it allows you more wiggle room (read:  error room) than normal rice.  But I really like the idea of pushing a button and ending up with perfect rice.

So I decided one day that I needed to make sushi for dinner.  The problem was that I didn’t really have any suitable fillings, and I didn’t want to go to the store.  I had carrot and avocado, but that wasn’t enough.  So I rummaged around the fridge and came up with veggie hot dogs left over from a barbeque.  And I thought to myself, why not?  Do you ever wonder if you’re the first person in the world to do something a certain way or say a certain combination of words in a sentence?  I’m fairly sure that I’m the only person in the universe that has put a hot dog in sushi.

I cut the hot dog into thin strips, and in the end its was overpowered by the other ingredients, so the sushi wasn’t too hot dog-tastic.

What’s that in the middle?  Yep, it’s hot dog nigiri.  Because, really, why not?  I’m also particularly proud of the spiral effect on those rice-on-the-outside rolls.  And that’s plain old steamed spinach on the bottom of the plate.

What does any sane person do with leftover sushi ingredients?

Sushi bowl for lunch.

Update:  I am definitely not the first person to put a hot dog in sushi.  Dang.

Also, look at this!

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My First Sushi

My first homemade sushi, that is.  BF and I have been wanting to try our hand at sushi making for quite a while, so we finally bit the bullet and bought the supplies.  I kept the fillings simple, and tried a few different kinds of sushi.

Overall it wasn’t that difficult.  The rolls came together okay even without the use of a bamboo mat, but it turned out our knives weren’t very sharp.  My rolls got pretty mangled when I tried to cut them, but I kind of squeezed each piece back together, and they held together alright with chopsticks.

Everything tasted good, but I think my favorite was the nigiri in the middle.  I’m a sucker for white rice but try to choose brown more often, so the huge bites of seasoned rice were really good.

The second best part of homemade sushi?  Leftovers = sushi bowl!  Or sushi tupperware, as it were.

We had fun playing with our food, and will definitely attempt sushi again in the near future.

On a side note, I bought a ticket to the VegNews Vegan a Go-Go Book Bash on October 3rd.  I also plan on going to World Veg Festival Weekend on October 4th or 5th.  Anybody else plan on going to either?

On another side note, I got a job!  BF has some second interviews going on, so hopefully soon we’ll be looking for a place to live and I can get back to my regularly scheduled life.  I’m pretty excited, and also pretty overwhelmed.  I have to remember to take everything one step at a time, and getting a job was the first very important step.

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