Vegetarian Sushi

Sushi is a fantastic way to enjoy vegetables and brown rice in an unconventional way, combining immense Asian flavor with the added texture of the nori wrap. I have listed some suggested ingredients, but I also love adding sun-dried tomatoes, and, of course, if you are not following a vegan menu opt for thinly sliced ahi tuna and cream cheese with poached asparagus for a fantastic alternative.

食べて、お楽しみください。
"Eat and enjoy!"

Ingredients
Sushi: 
1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups short-grained sushi rice (I use brown rice)1 1/2 cups water
4 sheets nori (dried seaweed)

Fillings:
1 English cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
6 thin asparagus spears, lightly poached
1(4-inch) piece daikon, peeled, and cut into matchsticks
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice (to maintain color)

Soy sauce for dipping
Wasabi for garnish
Pickled ginger for garnish

Special equipment: Bamboo sushi mat

Preparation
For the rice:
Mix together vinegar, sugar, and salt.

Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.

Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet to cool.

To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice.

Leave 1-inch of rice uncovered at the far edge.
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal.

Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce and wasabi for dipping.

Serves: 4

Garden Salad with a Creamy Vegan Tahini Dressing

A great dressing makes all the difference to enhance the flavor of a variety of vegetables; bounds of spice and flavor without added calories.

Ingredients
Salad:
2 fresh grated beets, skin removed
3 grated carrots
1 avocado, sliced
1 cup sunflower sprouts
1 cucumber, finely sliced
1 cup heirloom tomatoes, chopped
1/4 cup sunflower seeds
1 large head of red or green leaf lettuce or bunch of raw spinach
1/2 can of corn, drained
3 scallions, chopped 1/4" thick
1 red bell pepper, chopped

Dressing:
1 cup tahini
4 oranges, juiced
3 lemons, juiced
3 dates
1/4 cup coconut milk
2 Tablespoons Dijon or whole-grain mustard
1 Tablespoon minced ginger

Preparation
Wash the lettuce and arrange the vegetables atop. Blend the dressing ingredients together until reaching desired consistency. Drizzle over the salad just prior to serving.

Serves: 2

Cabbage, Kale and Apple Salad with an Avocado Dressing

I love cooked kale, but often, raw, it is a little tough. The addition of apples, cabbage and fresh berries drizzled with avocado dressing balance out the flavors to make a simple, yet spectacular salad.

Ingredients
Salad:
1/2 head kale, washed and finely chopped
1/2 head red or green cabbage, washed and finely chopped
1 green apple, julienned
1/3 cup sunflower seeds
1 cup raspberries
1/3 cup golden raisins
1/4 cup flax seeds, to garnish

Dressing:
1 garlic clove
1 cup packed avocado flesh (2 small)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup scallion, chopped (dark green part only, not white)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
Sweetener, to taste (I used 1/2 tsp agave)

Preparation
Dressing:
Add garlic clove to food processor and process until finely chopped. Add in the water, oil, avocado, herbs and onion. Process until smooth. Add in the lemon juice and apple cider vinegar slowly. Add in the salt to taste. Toss the salad ingredients together and garnish with the avocado dressing just prior to serving and garnish with the flax seeds. The dressing can be refrigerated for up to five days.

Serves: 4

Shredded Brussels Sprouts Salad

I have tried and tried again to love Brussels sprouts, but until I came across this recipe, I just couldn't commit. The sweet dressing with a bite of lemon is a simple, yet fantastic combination with the touch of the raisins, creaminess of the avocado and crunch of the cucumber and flax seeds.

Ingredients
Salad:
1 cup Brussels sprouts, finely julienned
2 Tablespoons raisins
2 Tablespoons sunflower seeds
1/2 avocado, sliced
1/4 cup English cucumber, chopped
Flax seeds to garnish

Dressing:
Juice of 1/2 a lemon
1/2 Tablespoon olive oil
1/2 Tablespoon agave nectar

Preparation:
Whisk together the dressing ingredients and drizzle over the salad ingredients. Serve chilled.

Serves: 1

Peach and Raspberry Chutney

Summer is the perfect time for light fruit relishes, salsas and, for a little bit of a bite and depth of flavor, chutneys. I put this recipe together this morning with peaches, cherries and raspberries that were beginning to  turn, compiled with dried cranberries, finely chopped red onion, fresh lime juice, chopped mint from the yard and apple cider vinegar to  add a hint of acidity. I served it over grilled asparagus and a hearty white fish, but cannot wait to top off a bowl of oatmeal with the leftovers in the morning, or serve it on a rustic baguette with turkey, cream cheese, lettuce, tomato and avocado for a sophisticated twist on the traditional turkey club. This wonderful side dish is also a perfect hostess gift, prepared in rustic Mason jars and tied with a bow and the recipe. I hope you all enjoy! Bon Appetit!

Ingredients:
2 cups peaches, peeled, pitted and generously diced (approximately 2 large peaches)
2 cups raspberries, or berries in season or of your preference
1 cup cherries, pitted and chopped
1 red onion, finely chopped
2 Tablespoons raspberry jam or marmalade of your preference
1 cup Apple Cider Vinegar or red wine vinegar
2 teaspoons chopped fresh ginger
3 teaspoons red-pepper flakes
Juice of 1 lime
Salt and pepper to taste

Preparation:
Combine all of the ingredients and refrigerate for a minimum of two hours for the flavors to combine.

Yields: 6 cups

Low-Carb Zucchini Gratin

I love the health benefits of zucchini, but other than using it in zucchini bread, I had yet to find a recipe using zucchini that I truly loved. Today I came up my new favorite side dish recipe, Zucchini Gratin. Although it does contain a little bit of fat from a hint of olive oil and low-fat cheeses, it is very low in carbohydrates, and serves as the perfect match with grilled chicken or fish.

Ingredients
1 pound zucchini, cut on the bias
1 Tablespoon olive oil
1/2 cup chopped red onion
2 teaspoons Italian seasoning (or a combination of oregano, rosemary, thyme and garlic powder)
Salt and pepper to taste
1 1/2 cups shredded Italian cheese (I prefer a combination of shredded mozzarella and parmesan)

Preparation
Saute the red onions in the olive oil on medium heat for approximately 5 minutes, or until tender. Saute in the Italian seasoning and salt and pepper. Remove from heat.
Spray a standard pie dish with nonstick cooking spray. Place one layer of zucchini slices on the bottom of the dish. Layer 1/4 of the sauteed onion on top of the zucchini, followed by 1/4 of the cheese blend. Repeat this order 3 to 4 times, depending on the amount of zucchini you have.
Preheat the oven to 400 degrees. Place the au gratin in the oven for 20 minutes, reduce heat to 375 degrees and cook 20 degrees more until the cheese and onions are lightly browned. 
Let stand 10 minutes to cool down and serve.


Serves: 6 as a side dish

Creamy Tomato Soup from Scratch

The difference between tomato soup from a can of Campbell's and tomato soup from scratch is night and day. You have never loved true tomato soup until you combine roasted tomatoes, fresh herbs and rich cream, served with a traditional grilled cheese sandwich with a twist, substituting White English Cheddar in lieu of Sharp Cheddar cheese on a decadent olive sourdough bread.

Ingredients
2 (28 ounce) cans whole or chopped stewed tomatoes (I prefer organic and canned with basil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste
2 stalks celery, chopped
2 carrot stalks, chopped
1 sweet yellow onion, diced
4 cloves garlic, minced
2 1/2 cups low-sodium chicken or vegetable broth
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves
1/2 cup cream
1/2 cup nonfat milk

Preparation
Preheat the oven to 450 degrees.

Strain the canned tomatoes, reserving the tomato juice. Rough chop or Cuisinart the tomatoes. Spread the tomatoes onto a baking sheet and lightly season with salt and pepper and drizzle with 1/4 cup of extra virgin olive oil. Bake for 15 to 20 minutes.

In a large saucepan heat the remaining olive oil with the celery, carrot, onion and garlic over medium-low heat for approximately 10 to 15 minutes. Add the oven roasted tomatoes to the mirepoix (carrot, celery and onion saute), along with the reserved tomato juice, chicken or vegetable broth, bay leaves and butter. Simmer for approximately 15 to 20 minutes, until vegetables are completely softened and flavors are combined. Add both the cream and nonfat milk. (If you would prefer to keep your recipe very low fat, substitute the cream for an additional 1/2 cup of nonfat or low fat milk. If you would like to keep your recipe vegan, simply omit the dairy and add 1/2 cup of additional vegetable broth instead.) Puree the soup with a hand held immersion blender until smooth. (If you do not have an immersion blender use either a Cuisinart or counter top blender instead to reach ideal consistency.)

Garnish with chopped fresh basil leaves and serve with a hot grilled cheese sandwich or simply grilled slices of sourdough baguette brushed with olive oil and a fresh tossed green salad on the side for a light lunch.

Serves: 6