Daily Vegan Lunch for 17 December, 2013: Seitan Combo, Stuffed Tofu, and Pickled Plum Maki Sushi

 

seitan sushi maki
INGREDIENTS:

1 cup sushi rice (approx. 2.5 cups cooked) and water to cook
3 Tablespoons rice vinegar
3 tablespoons sugar

1/2 cup daikon radish, julienned
1/2 cup cucumber, julienned

2 cups green salad mix
1 tablespoon pickled plums (umeboshi) pitted and sliced very small

1/4 cup sesame seeds
1/4 cup black sesame seeds

6 fried tofu pouches — also known as abura-age (pr. Ah-boo-la-ah-gay) available premade from Asian grocers in the refrigerated tofu section

SEITAN INGREDIENTS:

1 cup vital wheat gluten
3/4 cup cold water
2 tablespoons soy sauce
1 tablespoon tahini
1 teaspoon kombu dashi (squares of kombu seaweed ground up in the coffee grinder or blender/food processor)
1 teaspoon salt
1 teaspoon sesame seed oil

4 sheets nori seaweed

DIRECTIONS:

Make the seitan.  Combine vital wheat gluten, konbu dashi, and salt in a bowl.  In another bowl or large cup, combine water, soy sauce, tahini, and sesame oil, mix well.  Now combine wet and dry ingredients and a dough will form.  Bring enough water to cover the seitan to a boil and drop the seitan in gently.  Turn the heat to medium-high and allow the seitan to boil for 45 minutes.  Drain seitan, allow it to cool, and

Rinse the rice well.  Make the sushi rice by cooking rice according to package directions.  I use my rice cooker for this.  Combine the vinegar, sugar, and a teaspoon of salt.  Cook in the microwave or on the stovetop until the sugar melts, take off heat and set aside.  Once the rice is cooked, pour the vinegar mixture into the rice and stir it to incorporate the vinegar.

Lay the nori on a clean surface and spread with rice.  Then lay a row of vegetables.  I used two combinations for the rolls this time: pickled plum plus salad greens and sliced seitan plus daikon radish and cucumber, but you can use anything you like.  Just know that pickled plum are very salty so it makes sense to use them very sparingly.  I used about 3/4 cup of rice per nori sheet and 1/4 cup filling in a small row down the center to one side.

Roll away from yourself, trying to make the  roll tight by tucking under as you go with your fingertips.  Let it rest seam-side down on a flat surface so the moisture from the rice seals the roll.  Slice with a serrated knife, thickness is up to you.

As for the abura-age, cut them in half and stuff each half with a heaping tablespoon of rice each pouch.  Then gently dip the top in sesame seeds.  You can use two colors if you want to be fancy like me but it isn’t necessary.  I like to toast the seeds first in a dry pan on medium heat for about five minutes but it’s not a crucial step.

Daily Vegan Lunch for 15 October, 2013: Jackfruit Crab-meat Salad Sushi Rolls

I was actually shocked to find there were no jackfruit crabmeat sushi recipes online yet. As far as I know, I am the first to attempt a jackfruit sushi maki. Jackfruit, which is often used for vegan pulled pork, reminded me way more of crabmeat the first time I worked with it. I don’t miss seafood so much anymore, however, these rolls are very seafood-like. They’re very much like the sushi rolls with imitation crabmeat in spicy mayonnaise so popular in American sushi restaurants.

vegan jackfruit crab salad sushi maki

vegan mock crabmeat salad sushi rice roll

vegetarian sushi no dairy no meat crab sushi jackfruit

INGREDIENTS FOR 2 ROLLS:

About 3.5 cups cooked sushi rice
2 nori sheets
2 tablespoons vinegar
1 tablespoon sugar

2 tablespoons toasted sesame seeds and 1 tablespoon black sesame seeds

1 cup boiled jackfruit (I was able to find a fresh one) or jackfruit from a can (get it in brine, not syrup)
1 tablespoon vegan cream cheese
2 teaspoons chili sauce or Sriacha
1 teaspoon dulse flakes or ground up kombu (or any seaweed powder)
Salt

DIRECTIONS:

Make the crabmeat salad by boiling peeled, seeded jackfruit chunks for 10 minutes. Alternately, buy prepared jackfruit in brine. Strain the jackfruit and allow to cool if you boiled it. Fork mash the cooled jackfruit and place the jackfruit in between 3 or 4 paper towels. Roll the jackfruit in the paper towels to get the moisture out. This is an important step if you want to make it into sushi maki because otherwise the salad makes everything too wet to roll.

Transfer the dry chunks of jackfruit to a food processor with onion, cream cheese, chili sauce, and seaweed flakes or powder. Pulse until jackfruit is smaller but do not completely puree. Transfer the jackfruit crab salad to a small bowl.

Mix vinegar and sugar together and microwave for 30 seconds so sugar dissolves. Add vinegar/sugar to cooked sushi rice, mix until incorporated.

On a clean surface, make inside out rolls.

Roll in sesame seeds and cut with a serrated knife.

Daily Vegan Lunch for 13 October, 2013: Sushi Maki With Cooked Fillings

more vegan sushi

INGREDIENTS:

2 carrots, peeled and sliced
1.5 cups spinach leaves
1 cup maitake or oyster mushrooms
2 tablespoons water
1 teaspoon oil

1 tablespoon sesame seeds

4 cups cooked sushi rice (I used Botan calrose rise)
2 tablespoons rice vinegar
2 teaspoons sugar

3 nori sheets

2 tablespoons sesame seeds

DIRECTIONS: Rinse and cook sushi rice according to package directions. Mix vinegar and sugar in a small bowl and heat for 30 seconds in the microwave until sugar dissolves. Dump the vinegar mixture into sushi rice and stir. Taste and add salt if needed.

Oil a large pan and bring to medium heat. Sauté carrots, mushrooms, and spinach on 3 different sides of the pan. Keep them separate and add water a teaspoon at a time to the spinach pile until the spinach pile wilts. Once it does, take the spinach out. The mushrooms, now slightly browned, can be taken out. The carrots will soften in about 5 minutes. Take them out before they lose too much firmness.

Roast the sesame seeds by putting them in a small, dry pan (no oil) at medium heat. In about 5 minutes, they will start becoming golden-brown. Take them off the heat as soon as they start browning noticeably. Set aside.

Make the rolls. Place nori sheet shiny side down on a clean, dry surface. Start by spreading about 1.5 cups rice evenly across a nori sheet. Next, lay a strip of carrots, mushrooms, and spinach about 1/4 of the way in to the nori. Sprinkle with a big pinch of roasted sesame seed. Roll the fillings into the roll. Some people use a mat for this but I do not. Set the roll seam side down on a clean surface. Once you have finished rolling all three rolls, cut them into bite sized pieces with a serrated knife.

Heat

Daily Vegan Lunch for 13 August, 2013: Raw Smoky Pumpkin Seed Paté Maki

raw pumpkin seed paté maki

IMG_3268

INGREDIENTS FOR 2 4-PIECE MAKI:

1 cup raw pumpkin seeds, soaked overnight (becomes 1 1/4 cups)
1 Tablespoon soy sauce or to taste
1 teaspoon maple syrup
3 – 4 drops liquid smoke
1/2 cup water

1 cup chopped tomato
3 cups spinach leaves

2 sushi nori sheets

DIRECTIONS:

Cover the pumpkin seeds (pepitas) in water, let them sit overnight. Drain the seeds (you can reserve the water for later blending if you want) and pour them into a blender or a food processor. I used my small Ninja food processor. The Vitamix is a bit too big for this recipe and the seeds tend to stick too much to the sides. Add soy sauce, syrup, liquid smoke drops, and 1/2 water to food processor and blend taking periodic breaks until very smooth, about 5 minutes.

Chop tomato and also chop spinach leaves into ribbons.

Spread each nori sheet with pumpkin seed paté, leaving the edges bare by about one inch on the horizontal sides. Spread the paté about 1/4 inch thick. You will have extra paté. Layer the paté with 1/2 the spinach and tomatoes per sheet and roll them like sushi. Cut into 4 slices per roll.

Daily Vegan Lunch for 4 August, 2013: Classic Vegetable Sushi Maki

vegan sushi maki vegan sushi maki

Using freshly toasted sesame seeds is the secret to making these taste like they have come from a restaurant.

INGREDIENTS:

4 cups cooked sushi rice

6 tablespoons rice vinegar
1 Tablespoon sugar
1 teaspoon salt

1 avocado, peeled, pitted, and sliced
1 carrot, julienned
2 tablespoons mirin

1/2 cup toasted sesame seeds
7 – 9 nori sheets

DIRECTIONS:

In a small pot on the stove on medium heat or in a microwave-proof container, combine vinegar, sugar, and 1 teaspoon salt. On the stove, stir vinegar on medium heat until the sugar and salt melt, about 5 minutes. In the microwave, cook vinegar, sugar, and salt mixture for 1 minute. Stir. If sugar and salt are not yet melted, cook 30 seconds more and stir again.

Toast the sesame seeds using directions from yesterday’s vegan lunch.  Rice cooking directions are also available on yesterday’s entry.

Prepare avocado and set it aside.  Julienne carrot and mix the strips with mirin, set it aside.

Stir vinegar mixture into rice and allow rice to cool until it is cool enough to handle.

To make a normal sushi roll, spread the matte side of a nori sheet with about 3/4 cup of rice.  Rice should be spread thinly enough that the nori is still visible in places.  Leave about one inch rice free on one of the sides of the nori.  Strain the carrots after they have marinated at least 5 minutes.  Place about 1/4 of the avocado or carrot in a strip and a sprinkle of toasted sesame seeds between the middle of the nori and the empty inch.  Roll the nori starting at the empty inch away from you.  Roll tightly as if it is a giant cigarette.  When I make “normal” rolls, I do not use the bamboo mat, I just use my hands because I am able to get a tighter roll that way.

Conversely, if you want to make an inside out roll, spread the rice on the nori in the usual way.  Now wet or spray a bamboo rolling mat with water and place the nori on the mat with the rice side down.  Lay the fillings on the empty inch and then use the mat to secure the roll as you roll it away from yourself.  Coat the outside of the inside-out roll by rolling it in toasted sesame seeds or just leave it plain.

Here I am showing you how to do roll sushi inside-out:

Cut the sushi maki into 1.5 inch slices, usually about 8 per roll.  Serve with wasabi, pickled ginger, and soy sauce.

Daily Vegan Lunch for 22 April, 2013: Hand Rolls with Sesame Worchestershire Sauce

hand rolls with worchestershire sauce

IMG_2705

Yay vegan Worchestershire sauce! However, if you aren’t as lucky to have a store selling it in your area, here is Martha Stewart’s recipe for vegan Worchestershire sauce. I love Martha.

INGREDIENTS:

1 sweet potato, peeled and precooked in the microwave for 4-5 minutes
4 sheets nori seaweed sheets, split in half
2 cups brown rice
1/4 cup rice or apple cider vinegar mixed with 2 teaspoons agave nectar and 1/2 teaspoon salt or 1/4 cup prepared bottled sushi seasoning/dressing
1/2 a cucumber, julienned

SESAME WORCHESTERSHIRE SAUCE INGREDIENTS:

1/2 cup vegan Worchestershire sauce
1 tablespoon sesame seeds
2 teaspoons agave nectar

DIRECTIONS:

Mix sauce ingredients in a bowl, set aside. Pre-cook potato and slice it into strips. Prepare rice by mixing vinegar, salt, and agave nectar together and pouring this over rice and mixing well or just use the bottled seasoning, which is what I used this time. Julienne the cucumber and set all ingredients in a work area for fast assembly. I use a cutting board and lay everything around it.

Spread 1/2 cup the rice mostly on one side of the split nori and lay a couple of sweet potato slices and cucumber shreds. I like to spread it in a diagonal blob so that way the bottom of the roll is not as heavy as the top. You can fill the roll with anything you like: carrots, avocado, and lettuce come immediately to mind but I used sweet potato and cucumber at this time. Drizzle in about a tablespoon of Sesame Worchestershire sauce and roll into an ice cream cone shape in your hand.

Daily Vegan Lunch for 10 March, 2013: Cauliflower Avocado Tomato Sushi Maki

This recipe, like yesterday’s, was inspired by the Fit For Life Vegetarian Cookbook by Marilyn Diamond.

cauliflower avocado cucumber sushi maki

INGREDIENTS:

4 nori sheets, split in half

1 cup cooked cauliflower, mashed with a fork
1 tablespoon vegan mayonnaise
1 tablespoon chili sauce or 2 teaspoons Sriacha or 1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon minced onion or 1 teaspoon onion flakes

1/2 tomato, sliced thin
1/3 a small cucumber, julienned (I used my Japanese veggie peeler thingy)
1/2 avocado, sliced thin

DIRECTIONS:

Prepare the ingredients before rolling the maki. Drain cauliflower and mash it with a fork in a small bowl. Add tablespoon of vegan mayonnaise, chili sauce, salt, and onion, mix well.

Slice tomato, julienne cucumber, and slice avocado. Split nori sheets in two by folding in half and using a scissor on the line or by folding in half repeatedly until they rip apart at the seam.

To assemble the rolls, take one piece of nori and put a tablespoonful of cauliflower mixture on it. Lay one slice of tomato, avocado, and a few cucumber strips and roll the nori into a party hat away from you.

These are best eaten within a few hours of making them.