Vegetarian Sushi
Ingredients :
11/2 litres water675 g short-grain brown rice1 small cucumber1 small courgette½ green pepper½ red pepper2 small carrots230 g fresh spinach160 ml rice wine vinegar15 g brown sugar1 packet pre-toasted nori sheets (or toast your own by briefly passing the sheets over a hot flame)Wasabi paste, to taste (beware – this can be hot!)
HEALTHY BROWN RICE VEGETARIAN SUSHI ROLLS recipes
Ingredients :
1 avocado1/2 cup purple cabbage1/2 cucumber1/2 cup spinach2 small carrots4 nori seaweed sheets1 cup brown rice1 1/2 TBSP rice vinegar2 tsp tamari
Vegetarian ramen
Ingredients :
80g pack instant noodles (look for an Asian brand with a flavour like sesame)2 spring onions, finely chopped½ head pak choi1 egg1 tsp sesame seedschilli sauce, to serve
Vegetarian Chirashi Sushi recipes
Ingredients :
1 small carrot, julienned (sliced into thin sticks)1 thumb size ginger, peeled and julienned2 tbsp vegetable oil½ tsp toasted sesame oil1 tsp sesame seeds1 cup shiitake mushrooms, chopped bite size2 tsp soy sauce1 tsp sake½ tsp granulated sugar1 plum tomato, sliced bite size1 tbsp white or mixed miso paste1 tbsp extra virgin olive oil½ cup baby spinach, finely chopped2 scallions, finely sliced on the bias3 tbsp rice vinegar4 cup Japanese rice, cookedshredded nori
Vegetarian Homemade Ramen Bowls recipes
Ingredients :
1 c. sesame seeds, toasted2 T. of soy sauce or tamari¼ c. sugar⅓ c. chili oil½ c. sesame paste or peanut butter1 inch piece of ginger, peeled and roughly chopped1 spring onion, thinly sliced8 c. boiling water1 oz. dried porcini mushrooms1 T. olive oil1 small onion, chopped1 carrot, chopped2 T. of miso (I used red)2 T. soy sauce or tamari2 c. vegetable broth3 cloves garlic, minced1½ inch piece of fresh ginger, sliced200g canned and drained bamboo1 tsp. sesame oil1 T. soy sauce2½ tsp. sugarPinch or two of chili flakes, to taste8 oz. extra-firm tofu, thinly sliced1 T. sesame oil8 ounces ramen noodles (in a pinch, you can buy the easy Maruchan kind and discard the spice packet)4 large eggs, soft boiled and gently peeled3-4 green onions, thinly slicedHandful of bean sprouts, blanched4-6 baby bok choy, sliced in half and blanched
Walnut and miso filled eggplant with radish salad
Ingredients :
4 lebanese eggplants (370g)2 tablespoon olive oil1/2 cup (60g) finely chopped walnuts1/2 cup (85g) cooked brown basmati rice2 green onions (scallions), sliced thinly1 clove garlic, crushed1 tablespoon white miso paste2 teaspoon light soy sauce2 teaspoon mirin2 lebanese cucumbers (260g), sliced thinly lengthways250 gram red radishes, trimmed, sliced thinly2 tablespoon green onions (scallions), sliced thinly lengthways2 tablespoon rice vinegar2 teaspoon light soy sauce1/4 teaspoon sesame oil
Miso-Glazed Cabbage
Ingredients :
2 tablespoons olive oil1 tablespoon sesame oil1 small head green cabbage (about 2 pounds), quartered with stem intactKosher salt and freshly ground black pepper2 garlic cloves, thinly sliced1 Fresno chile, thinly slicedOne 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)1 medium onion, thinly sliced1/3 cup low-sodium soy sauce1/4 cup mirin1/4 cup white miso paste1/4 cup rice vinegar3 tablespoons sugar1 tablespoon toasted sesame seedsSteamed rice or crusty bread, for serving
Gluten Free Vegetarian Faux Sushi Recipe
Ingredients :
8 ounces whipped cream cheese or dairy-free cream cheese softened6 large gluten-free wraps1¼ cups mixed salad greens3 carrots peeled and julienned1 English cucumber cut in half, seeds scraped out, and julienned