Green Smoothie Challenge: Day 3

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2

Today is actually Day 5 of our Challenge, but my full school day (which means I’m gone for almost 12 hours) didn’t leave any time for posting.

Things are going pretty good. I’m feeling less hungry and have more energy than I thought I would. I am enjoying the food once I’m eating it, but am having to talk myself into making it.  Still daydreaming about all the other things I’d like to be eating. Like bread and avocado and Granny Smith Apples and coffee and dark chocolate and peanut butter… Only three more days to go!

All recipes below without a link can be found at the Vedged Out Green Smoothie Challenge page.

Day 3 Eats:

Breakfast was a Razzleberry Lemonade Smoothie. As usual, I used ½ cup Greens Puree in place of the greens, only ½ a banana, and left out the ice. I also used ½ of a lemon (segmented and some peel). I’ve had this smoothie before, and I love how different it is. The sour berry lemon flavour sure wakes up the tastebuds!

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Once again, I forgot part of my smoothie in the freezer for a little bit and ended up with some lemonade slush. Yum!

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After my smoothie, I had some warm ginger mint herbal tea.

I put together a big salad plate for lunch. It tasted just as good as it looks! It had romaine lettuce, red leaf lettuce, Balsamic Vinaigrette, artichoke hearts, cucumber, orange pepper, Italian White Beans, and some Lemon Pepper Coleslaw.

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The Lemon Pepper Coleslaw was something I had just come up with. Basically, I was thinking of making my Basic No-Mayo Coleslaw challenge-worthy, and this is what I ended up with. Without any sugar or oil for balance, it is quite sour, but has made a great addition to salads and other things.

Lemon Pepper Coleslaw
3-4 cups shredded cabbage
Juice and zest of one lemon
1 tbsp red wine vinegar
½ tsp ground black pepper

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Mid-afternoon Jem and I met for a study date at a coffee shop. It was very difficult to talk ourselves into having herbal tea and nothing else! We both ended up with vanilla rooibos tea with steamed soy milk. The milk isn’t really challenge-approved (though it doesn’t actually say anything about it other than it is in some smoothies), but I’m pretty sure it was the only thing coming between us and a sweet caffeinated drink and/or a treat.

When we got home, we each had a plate of mini lettuce wraps (because we had already torn the lettuce). Our lettuce wraps were just red leaf and romaine lettuce with hummus and Lemon Pepper Coleslaw.

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A couple hours later, dinner was leftover Hot & Sour Soup. Still just as good as the day before!

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I made a Berry Vanilla Smoothie (based on the Blueberry Vanilla Smoothie) for an evening snack with ½ cup Greens Puree, 1 cup mixed berries (blueberries, blackberries, raspberries, strawberries), ½ cup blueberries, ½ a banana, 1 tsp vanilla extract, 1 tbsp ground flax, 1 cup unsweetened almond milk, and 5 drops of vanilla stevia.

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My water today: 7 cups. 

Jem and I ate the same Razzleberry Lemonade Smoothie for breakfast, except that she used a whole banana and hemp protein powder instead of flax. During the morning she had ginger mint tea and some hummus with orange pepper, carrot, and cucumber. She didn’t actually have a salad or a second smoothie on this day, but had the same vanilla rooibos tea, lettuce wraps, and Hot & Sour Soup with me.

Green Smoothie Challenge: Day 4

I’ve shared this post with Healthy Vegan Friday #66 and Gluten Free Friday #62.

Green Smoothie Challenge Day 2 & WIAW

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1

Yesterday was Day 2 of the our Green Smoothie Challenge it was full of lots of good food! Check out what I ate, including two new smoothie recipes!

For breakfast I made a Blueberry Peach Green Smoothie, which is sort of a combination of the Blueberry Vanilla and the Spotted Peach.

My smoothie was followed by a cup of rooibos tea, and later on by some more vanilla rooibos tea.

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Blueberry Peach Green Smoothie
1/2 cup greens puree (or 2 cups packed greens)
1/2 a banana
1/2 cup frozen peaches
1 cup frozen blueberries
1 tbsp hemp protein powder
1 cup unsweetened almond milk
1/2 cup water
6 drops liquid vanilla stevia

Just put everything in a blender and blend until smooth. Enjoy!

After being out in the damp foggy air without a proper jacket (my own fault) I was way too cold to have something cold for lunch, so I made a quick stir-fry. It included broccoli, bok choy, orange pepper, edamame, garlic, red pepper flakes, Bragg’s Liquid Aminos, and a spoonful of leftover Gomae sauce on top.

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Around 2:30, after Jem got home from school and had finished lunch, we went for a 1 hour walk through some trails by our house. I’m loving the cool & sunny fall weather!

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After our walk I had another little portion of Gomae, and some more vanilla rooibos tea.

For dinner we made Hot & Sour Soup. We were really looking forward to trying this one and it definitely lived up to our expectations. I actually said while we were having it that it was the best thing I had eaten in at least 3 days. I’m looking forward to leftovers today!

We did make a few little changes to the soup.
– We used cremini mushrooms instead of shitake mushrooms.
– We used red pepper flakes instead of cayenne powder.
– We used medium-firm tofu instead of extra-firm. It falls apart a little in soup, but we like the softer texture.
– We also left out the scallions but added one diced carrot and a bunch of bok choy. (We added the stalks in with everything else and added the greens in with 4 minutes remaining.)

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It was also really nice how easy this soup was to make. Just throw everything in a pot, bring to a boil, turn down and let it simmer for 10 minutes. Easy peasy.

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After dinner I made some more Greens Puree, this time with one large package of baby spinach, one huge head of romaine lettuce, and 1 1/2 cups water. All set for another few days of smoothies! I’m finding it really handy having this in the fridge for green smoothies. My blender likes it better than the Frozen Greens Cubes, and it does make for a smoother texture.

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Jem and I were craving some sweet snackage so we came up with this minty chocolate smoothie, based on the Chocolate Covered Blues Smoothie, to help us get to bedtime. It definitely did the trick. This makes 4 cups, but is a thicker smoothie (more stuff and less liquid) so we split it between us.

Minty Chocolate Covered Blues Smoothie (Yields 2 servings)
2 cups frozen blueberries
1 handful fresh mint leaves
1/2 a banana
2/3 cup greens puree (or 2 cups spinach)
2 tbsp hemp protein powder
2 tbsp cocoa powder
1 tbsp carob powder
1 1/2 cups unsweetened almond milk
1/2 cup water
Vanilla stevia to taste

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I also had a cup of ginger mint tea to warm me up a bit after the smoothie.

Water Intake Today: 12 cups!

As you can tell from today’s log, Jem ate the same thing as me for breakfast, lunch, dinner, and evening snack. She had her Gomae in the mid-morning, rather than the afternoon, along with some citrus mint tea.

Green Smoothie Challenge: Day 3

I’ve also shared this post with What I Ate Wednesday #144.

What I Ate Wednesday #136: Vegan In Victoria

I’ve got something a little different for this week’s What I Ate Wednesday post: I’m going to share with you all the awesome vegan eats from my trip to Victoria last week. And their really was A LOT!

Victoria is not far from where I live (just a ferry-ride away), very pedestrian friendly (I don’t drive so this is important), I hadn’t been since a school trip to the Parliament Buildings in like Grade 5, and I’d been hearing rumours of lots of great vegan food. So when I was trying to think of somewhere to go for a quick last-minute getaway before school starts, Victoria was on the top of my list.

I did some research before I went and made a list to take with me of all the vegan and vegan-friendly places in the downtown area that I was interested in. I was surprised at how big the list got, and was even more surprised when I discovered a few more places in my exploring of the city!

I found these sites very helpful in my research:
The Victoria Vegan: Vegan News and Resources
Vegan Mischief’s A Vegan Traveler’s Guide to Victoria
Sarah’s Guide to Downtown Victoria
The Real Meal’s Vegan Food in Victoria, BC

Now on to the food! I’ll just say here, so I don’t repeat myself a zillion times in the following descriptions, that everything I ate ranged from great to amazing and I would eat it all again, no problem. 🙂

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I was starving when I arrived, so I headed straight to Green Cuisine after checking in to my accommodations. Green Cuisine is a buffet, so I knew I wouldn’t have to wait long to eat. It is also 100% vegan and has lots of different options. Almost everything is paid for by weight, except for some items such as soup, bread, and desserts that are priced per each. Results of walking straight into line without looking at what was available first: a meal of things that don’t go together but all taste great: Thai noodles in sweet chili sauce, shredded carrots, cucumbers, steamed kale with sweet chill sauce I took from a tofu dish, tempeh in brown sauce, falafel, and lemon cheezecake. The standout here was that lemon cheezecake. It was so light and creamy and lemony!

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Dinner was the Carmanah Bowl from Cafe Bliss, an almost 100% raw (a few cooked things) vegan (except for honey used in multiple items) restaurant and juice bar that is pretty much the cutest place ever. Cooked brown rice, steamed broccoli, raw chard, cabbage, carrots, red pepper, avocado, sugar peas and red onion in a sesame garlic sauce and topped with sesame seeds and dulse flakes, plus a multi-seed cracker. I’ll just say that the combination of warm chewy brown rice and cool seasoned veggies was blissful! 🙂 I didn’t take photos, but on a different day we also tried the Hummingbird Juice (orange, watermelon, raspberry, lime) and the Protein Berry Burst Smoothie (banana, blueberry, rice protein, hemp hearts, acai, mylk). I thought it was pretty cool that if you get any of their smoothies or juices to go, you get it in a mason jar. You have to pay a deposit for the mason jar which you get back if you bring it back to the cafe. Or you can just keep them like I did.

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Breakfast from the downtown location of Shine Cafe, a bright little place with quick friendly service, that suited the name just fine. I stumbled upon this place because it was one block from where I was staying. This is the only marked vegan breakfast: it’s called Karin’s Brunch and you get to pick four items out of nine options. I choose the hashbrowns, multigrain toast, homemade bean and rice patty, and sauteed spinach,  mushrooms, and roasted garlic. Also included in your options are pecan cranberry granola with soy milk, sweet chill sesame tofu, refried beans, grilled tomato, and a fresh fruit salad. Whichever options you choose, its a tonne of food for the price tag! Perfect way to start a full day of exploring. I don’t normally have such big breakfasts, but as you’ll see, Victoria has lots of fantastic vegan breakfast/brunch options, so I had to try some out. Shine Cafe also has a vegan burger patty, a hearty vegan salad, and a few other items on the menu that could easily be veganized by removing cheese and/or mayo.

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The Creamy Almond Veggie Sandwich from the Hot & Cold Cafe (Cook Street location). This was an amazing and amazingly messy sandwich! Creamy almond spread, grainy Dijon mustard, cucumber, tomato, red onion, alfalfa sprouts, avocado, pea shoots, and red pepper on super soft house-made organic focaccia bread. This little cafe also had other marked vegan items on the menu, including a Red Curry Tofu Rice Bowl, Yellow Coconut Curry Soup, salads, and fresh-fruit popsicles.

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Almond milk latte and a fruit/seed/coconut ball (I can’t remember what they called it but it was tasty) from Solstice Cafe. Honestly, I would have preferred the latte to taste more like coffee and less like almond milk, but I’d still go here again. The place is huge and beautiful; definitely the kind of coffee shop you’d want to hang out in for hours. I was here in the early morning, but they have more vegan light meal and snack options later in the day.

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Brunch at Mo:Lé for me was tofu scramble, avocado, and pesto hash browns from the list of separate items. So good! That tofu scramble looks plain but it had great flavour and I’m still swooning over those pesto hash browns. Love this place!

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Jem’s vegetarian brunch was the Mo:Lé Benny with avocado and grilled tomato.

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A soy latte and a vegetable samosa from the BC Royal Museum Cafe. I was surprised how great both of these were! And I was happy to notice the soy milk was even organic!

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Personal pizza from The Joint, with vegan sundried tomato pesto, artichoke hearts, spinach, black olives, jalapenos, and Daiya mozza shreds. The pizzas were amazing, but the place was so warm that we couldn’t stand to stay and eat there. Like it felt like walking into a pizza oven warm. So we sat and watched the lights in the inner harbour as we scarfed down our pizzas. Oh well. 🙂 The Joint is very vegan (and gluten-free friendly). When we were there I was surprised to see that half of the flavours of pre-made cold pizza by the slice was vegan, and all of their made-to-order pizzas, calzones etc can be made vegan! Plus, they had vegan brownies!

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Another amazing breakfast, this time from Lady Marmalade. This Organic Tofu Scramble had scallions, spinach, bok choy, and shitake mushrooms, in a sesame soy sauce. Plus toast, potatoes and salad (or you can choose barley or brown rice). This was the only vegan breakfast option but it was packed with delicious flavour! Love seeing a different spin on a tofu scramble!

This was dinner (and lunch the next day) from Lotus Pond, a 100% vegan Chinese restaurant. The place was packed, with a line out the door and its easy to see why. There are a ridiculous number of dishes and they all sound great. It was so hard to choose what to get, but we finally narrowed it down to three. This was some of the best Chinese food I’ve ever had, and my sister Jem (who isn’t vegetarian or vegan) commented that it was better than most Chinese food she’d ever had!
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#47 Diced vegetables and mushrooms with cashew nuts. It also had some sort of faux-meat in there that tasted good, but we weren’t huge fans of the texture.

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#56 MaPo Tofu (soft tofu in spicy sauce)

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#80 Shredded vegetable and bean sprouts chow fun.

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Evening almond milk lattes from Wild Coffee, and a shared vegan gluten-free cinnamon roll. At least half of the treats and stuff in the showcase was gluten-free, and this was the sole vegan option. But it was a great treat!

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Last but not least, another Karina’s Brunch from Shine Cafe. This time I choose fruit instead of toast. Just as good as the first time.

You May Also Enjoy:
What I Ate Wednesday #134
What I Ate Wednesday #130
My Birthday Part 1: Veg Fest Vancouver
My Birthday Part 2: Wild Rice

My Birthday Part 2: Wild Rice

Check out My Birthday Part 1: Vancouver Veg Fest 2013.

After our day at Veg Fest and downtown Vancouver, Jem and I headed to the New Westminster Quay for a family dinner at my current favourite restaurant, Wild Rice. Wild Rice has two locations in the lower mainland, in New West and downtown Vancouver, serving what they call modern Chinese cuisine with “ingredients that are local, seasonal, and sustainable” (from the website). While the restaurants are not completely vegan, about half of the lunch and dinner menus are vegan, or can easily be made vegan, and these items are clearly marked with a ‘V’ on both the online and in-restaurant menus. There is also always at least one vegan dessert at each location.

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My Mom and Gramma. Love those high ceilings and open concept!

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My beautiful sister Ally. Love all that natural light coming through!

Both locations are really nice, but have quite different feels. The downtown location is a long skinny room with dark furnishings. It feels more fancy than the New West location. The New West location feels much more open and roomy, lots of natural elements, and best of all, one whole wall is made of glass doors looking out across the Fraser River (which are sometimes completely open to the outdoor patio seating). Also, this location is right on the boardwalk of the New West Quay, so its perfect for taking a post-dinner stroll along the water. The downtown location is open for dinner and the New West location is open for both lunch and dinner. The menus at both locations share some items, but are mostly unique.

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I’ve been to Wild Rice twice before, once to each location, and I knew it would be the perfect place to have a birthday dinner with my omnivore family. As much as I love supporting all-vegan businesses, a place with non-vegan food and clearly marked vegan options is much better suited to dining with a bunch of omnivores (including a few that are very unadventurous eaters). Most of the dishes are made for sharing so the portion sizes are quite large. If you aren’t sharing a dish you will most likely end up with leftovers. For example, this time around I had the Spicy Green Beans and Mushroom Risotto with Chili Tofu and I got three small meals out of it. Although if I hadn’t eaten so much food all day at VegFest, that probably would have been down to two good size meals.

Now lets talk food! I only took photos of the vegan food that we ordered, but I’m told that the other dishes were all thoroughly enjoyed as well.

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Seasonal Vegetable Spring Rolls. They were arranged much nicer than this but my 3-year-old nephew had already rearranged them. I love these spring rolls! I’ve tried them once at each location and they were fantastic both times. Very fresh tasting and not at all greasy like some spring rolls can be.

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Spicy Green Beans. I’ve also tried these twice and love them! They are crunchy and fresh, with a delicious spicy, sweet, sesame sauce. Totally addictive!

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Mixed Mushroom and Truffle Risotto with added Chili Tofu. I actually think this was the first time I’ve ever had risotto at a restaurant and it was great! Not my favourite entree that I’ve had, but I did really enjoy it and am glad I tried it. Definitely vegan comfort food.

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Thai Green Curry with added Chili Tofu. You can’t tell but there is rice and a lot of vegetables hidden under there. Jem and Dan ordered this and really enjoyed it. I’m a little sad that I didn’t get a taste. I’ll probably be trying this dish next time.

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As I said, this was the third time I’ve been to Wild Rice and all the food I’ve tried has been awesome. The Chinese influence is very evident, but the heavy greasy food that can be prominent in Chinese restaurants is nowhere to be found. Instead the freshness and flavours of the ingredients really stand out. Last time I was at the New West location I had the Spicy Tofu Kung Po (it’s on the menu as Spicy Chicken Kung Po but as it says, you can easily substitute the chicken with tofu) and it was amazing! Rice noodles, vegetables, and tofu in a creamy peanut sauce with just the right amount of heat.

Jem and I have eaten once at the downtown location and, along with the spring rolls mentioned earlier, shared the Mapo Doufu, Chinatown Sweep, and the Chocolate and Taro Spring Rolls. The Mapo Doufo (smoked tofu, eggplant, and other vegetables served with rice and chili jam) was fantastic and we’ve tried multiple times to replicate the flavours of the dish at home. The Chinatown Sweep is a basic mixed vegetable chow main, that was also very delicious. The Chocolate and Taro Spring Rolls were insanely good! Crunchy outsidehe Chinatown Sweep was a basic mixed vegetable chow main, that was also very delicious.

Smoked Tofu Benedict with Mushrooms and Arugula

Last month I posted about the Frosted Blueberry Cake I made for my sisters’ birthday. What I didn’t mention, is that I also made a birthday breakfast for my sister Jem, her fiancé Dan, and myself, as it somehow turned out that we all had the morning off work. Jem loves eggs benedict and will happily eat tofu, so I decided it would be the perfect occasion to try out some vegan ‘eggs’ benedict. I’ve never liked hollandaise sauce, but I had Colleen Patrick-Goudreau’s recipe for Hollandaise Sauce (from The Vegan Table) on hand for just such an occasion.

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Our Smoked Tofu Benedict consisted of whole wheat english muffins, arugula, sautéed mushrooms, sautéed slices of Soyganic Smoked Tofu, and Hollandaise Sauce. Dan doesn’t like mushrooms, so had his without.

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Smoked Tofu Benedict with Mushrooms and Arugula
Whole wheat english muffins
Baby arugula
Cremini (or white) mushrooms
Fresh ground black pepper
Smoked tofu (We love Soyganic)
Braggs Liquid Aminos
Hollandaise Sauce

First, slice mushrooms and tofu. I cut the block of tofu in half across the widest side, then cut each piece into 4 slices.
Cut english muffins in half.
Set out all of the ingredients for the hollandaise sauce and set oven to warm (just enough ensure everything stays warm until you are ready to serve).
Make hollandaise sauce and keep covered on the stove at the lowest heat, or place pot in oven to keep warm.
Heat two pans over medium heat. Place mushrooms and a splash of water in one pan and the tofu slices in the other.
If you need to do more than one round of english muffins in the toaster, start now. Place toasted ones on a plate in the oven, until the mushrooms and tofu are done.
Cook mushrooms, stirring occasionally, until tender. Add fresh ground black pepper if desired.
Cook the tofu slices just a few minutes on each side, until warmed and a little browned. Turn off heat, add a splash of Braggs Liquid Aminos, and move slices around in it.
Assemble your Tofu Benedict, according to the photos below, making sure to stir the hollandaise well before serving.
Enjoy!

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I was super pleased that this breakfast turned out exactly as I’d hoped and I would absolutely make it again. We all thoroughly enjoyed it! The flavours of the smoked tofu, peppery arugula, earthy mushrooms, and hollandaise complemented each other quite well.

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I was also really surprised by how much I like the Hollandaise Sauce. I’m not sure how it compares to non-vegan hollandaise, as I don’t remember what that tastes like, but it was really delicious. I used unsweetened almond milk, and Soy-Free Earth Balance in the recipe.

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This was definitely not the healthiest breakfast, but compared to a standard eggs benedict, WAY better! Not something I’d make all the time but perfect for a weekend brunch or special occasion. Also, pretty easy to make gluten free: just use gluten free bread or bun in place of the english muffin and ensure your smoked tofu is gluten free.

Sidenote: You may have noticed Jem’s name popping up a lot in the past few months, and its because as of January, we are now living in the same house again. It’s so nice to have someone around that’s willing to eat my vegan food and join me in my cooking and baking adventures, so I’ve been taking full advantage. 🙂

I’ve shared this with Healthy Vegan Friday #44 and Slightly Indulgent Tuesday (6/11/13).

Have you made a memorable vegan meal for a special occasion?

Have you tried any vegan benedict recipes?

What I Ate Wednesday #118

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Just some random meals for you in honour of What I Ate Wednesday #118. Enjoy!

IMG_0560IMG_0564Loaded Veggie Pizza: whole wheat pita, lemon dill hummus, spinach, red pepper, roasted butternut squash, artichoke hearts, pickled jalapeños, Daiya Jalapeño Garlic Havarti, italian seasoning.
Tofu Scramble: medium firm tofu, red pepper, green cabbage, spinach, Cajun seasoning, turmeric, soy sauce. Whole wheat ciabatta bun with lemon dill hummus.

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Black Pepper Tofu & Broccoli: 1/2 block medium firm tofu, broccoli, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp red chill jam, 1 tsp minced garlic, splash of water, lots of fresh ground black pepper. Over leftover vegetable yakisoba.
Baked Yam: with avocado, lime juice, and Sriracha.

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Quesadilla: (this is before I cooked it obviously) whole wheat wraps, mashed avocado, hemp hearts, lemon dill hummus, Daiya Jalapeno Garlic Havarti.
Wrap: Yves Veggie Chicken Burger on a whole wheat wrap with lemon dill hummus, cucumber, yellow pepper, green leaf lettuce, hot sauce.

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Improvised Breakfast Sandwich: Yves Veggie Chicken Burger, Daiya Cheddar (wedge), Sriracha, Vegenaise, on a toasted whole wheat English muffin. An apple.
Curried Chickpea Quinoa Burger: on a whole wheat bun with melted Daiya Cheddar (wedge), spicy chile pepper hummus, spring mix.

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Spicy Chick’n Salad: romaine, cucumber, avocado, Vega Antioxidant Oil Blend, lemon juice. Sautéed Gardein Chick’n Scallopini with hot sauce.
Two Semi-Failed Ideas Make A Great Meal: Greek roasted potatoes and green beans. Salad is romaine, orange pepper, cucumber, balsamic vinaigrette, and crumbled Casbah Falafel.

A Vegan Sushi Feast!

Jem and I tried our hands at making sushi for the first time ever, and we ended up with a sushi feast (and a lot of photos)!

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Can you tell Jem’s excited to make some vegan sushi!?

Apparently I was so excited about making vegan sushi that I forgot to record any amounts for our ingredients. Luckily, this wasn’t really intended to be a recipe, so I’ll just share with you what I do know. I cooked 2 cups of short grain brown rice, then added coconut sugar and rice wine vinegar according to someone’s directions.

For our fillings we used avocado, cucumber, asparagus, spicy smoked tofu, and portobello mushrooms. The avocado and cucumber were simply sliced into strips. The asparagus was steamed. For the tofu, we sliced up half a block of Soyganic Smoked Tofu into thin strips and quickly sautéed it with sesame oil, soy sauce, and Sriracha. The mushroom was actually a remainder from my portobello burger dinner the night before. It was grilled on the barbeque with just a little oil and black pepper, then thinly sliced for our sushi.

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How To Roll Sushi
I’m no expert, but I did find it to be surprisingly easy and quick once we got the hang of it. The process is difficult to explain, so I took some step-by-step photos for you. (Big thanks to my lovely hand-model/super-sister Jem!) As you can see, we used plastic wrap in between our sushi mat and the nori, but it probably isn’t necessary unless you want to make inside out rolls.

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Also, it really doesn’t hurt if you stop and take a photo like this. 🙂

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And don’t forget to have a little bowl of water and rice vinegar on hand to wet your fingers, otherwise they’ll look like this. 🙂

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As you can tell from the photos, we ended up with a tonne of sushi! (I ate it for lunch for the next two days.) Basically, we were quite unsure of how much rice or fillings we needed, so we made a lot, and kept making rolls until the rice was all gone. This was actually really nice, because it gave us a chance to do some experimenting with different filling combinations and different amounts of rice. Our package of nori said to use 1 cup of rice for each sheet so this is what we did for the first couple rolls, but they turned out larger than we like. We’ll be using 2/3 to 1/2 cup of rice from now on.

Here’s some of our combinations.

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Avocado/cucumber/asparagus. Tofu/mushroom/cucumber.

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Tofu/avocado/cucumber. Tofu/avocado/cucumber/mushroom/asparagus.

Last step: sit down and enjoy your delicious home-made vegan sushi!

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Making sushi at home can be really fun, and a lot easier than you may think. Also, because you choose the ingredients, it can be a lot healthier than restaurant sushi (especially if you use brown rice and no refined sugar). Plus, you can easily customize it to suit your specific dietary needs.
Gluten-free? Make sure your rice is gluten-free (I love Lundberg and it is) and use gluten-free tamari in place of soy sauce.
Soy-free? Just skip the tofu and soy sauce.
Oil-free? Just omit the sesame oil when sautéing the tofu

Enjoy!

I’ve shared this post with Slightly Indulgent Tuesday (4/9/13), and Allergy Free Wednesdays #62, Healthy Vegan Friday #38, and Gluten Free Fridays #35.