Monday: Recipe Day with Nori Rolls

Vegan Goodness:

Today we ate:

  • Breakfast: Blueberry smoothies for Dad and LP and then cream of wheat for everyone – including a very messy baby IP!
  • Mom had a muffin and tea while working at a coffee shop
  • Lunch: Boloco burritos!
  • Dinner: Potato Chili Gratin from Vegan Planet
  • Mom and Dad had some brownies for dessert

Money Matters:

Today we needed some more groceries so we spent the following:

  • $5.00 for Mom’s coffee shop trip

Monday Munchies: Recipe of the Week

Last week we had sushi not once by twice!  When the G-man and I lived in Berkeley, CA we at sushi a lot.  While we did develop a taste for sashimi (which now seems a little gross to me) our first love was always California rolls.  When I dropped fish from my diet (the last thing to go) I found the Post Punk Kitchen vegan nori roll recipe and fell in love.  Below is my only slightly adapted version!

Spicy Tempeh Nori Rolls

  • Servings: 4
  • Difficulty: medium
  • Print

Ingredients

  • 2 cups of sushi rice, cooked according to package directions, or check out this link for instructions for making sushi rice.  Full disclosure: I use my rice cooker.
  • 1 TB sugar
  • 4 TB rice vinegar
  • 6 sheets of toasted nori
  • 8 oz tempeh
  • 4 TB vegan mayonasie
  • 1 tsp of siracha sauce (or less if you don’t like things too spicy)
  • 1 ripe avocado
  • 1 cucumber

Directions:

  1. First, start the rice cooking in your rice cooker or on the stove.  Then, cut the tempeh into cubes and let it steam for 10-15 minutes.  While the tempeh is steaming slice the avocado and cucumber into matchstick-size pieces. 
  2. TEMPEH: When the tempeh is done, put it into a bowl and add the vegan mayo.  Mash it with a fork until all the tempeh cubes are mashed and the mayo is incorporated.  Add in the siracha sauce and continue to mash until fully mixed in.
  3. RICE: one the rice is cooked, put it into a glass (or plastic) bowl.  Use a rice paddle or large spoon to gently fold the rice vinegar and sugar into the rice.  Cover and let it sit for 15-20 minutes.
  4. Time to roll!  I’m not going to even to explain – instead, watch this video or find a similar one on you tube.  For what it is worth I do have a bamboo mat and I can’t imagine rolling sushi rolls without it.  However, I only put rice on about 1/2 of the nori when I make rolls to make it a bit more manageable for LP.

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