1 cup uncooked sushi rice
2-3 tablespoons rice vinegar
optional: 1-2 teaspoons natural sweetener of choice (I omitted but typically some sweetener is added to sushi rice)
1 teaspoon salt (or more to taste)
4 nori seaweed sheets (or more, depends on how thick you want the rice layer to be)
6 ounces of smoked tempeh (smoked tofu would work too), cut into small strips
½ avocado, cut into small strips
2 teaspoons sesame seeds
For serving Veggie Sushi:
Japanese style soy sauce
Thanks to Lucie Javorska, a healthy food blogger at WIN-WIN FOOD
Gena Hasham on Food 52 has come up with this excellent dish, contrasting spice with sweetness, crispy greenery and layer upon layer of tempeh, of course!!
Basic Marinated Tempeh
- 2tablespoons apple cider or rice vinegar (apple cider is my preference)
- 2tablespoons soy sauce or tamari
- 2tablespoons water
- 1teaspoon grated or minced ginger root
- 1teaspoon toasted sesame oil
- 8ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
- 2teaspoons coconut oil (optional, for frying)
Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing
- 6ounces snow peas, trimmed
- 2cups red cabbage, shredded
- 1cup carrot, shredded
- 2cups mizuna
- 2green onions, sliced thin
- 1/4cup cilantro, diced
- 2tablespoons mellow white miso
- 1tablespoon dijon mustard
- 1/4cup olive oil
- 3tablespoons lemon juice
- 1small clove garlic, minced
- 1tablespoon maple syrup
- To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
- You can either bake or pan fry the tempeh. To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
- To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
- Mix all remaining salad ingredients.
- To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.
Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: 6 to 8
- 889 calories
- 62 grams of fat
- 9 grams of sugar
Are you gonna have room for dessert?
This main course brings home Christmas to all vegetarians. Thanks to BBC Good Food for this cracker!
- 50g butter
- 500g pack leeks, thickly sliced
- 3 garlic cloves, thinly sliced
- 240g bag baby spinach
- 415g can chestnut purée
- 3 large eggs, plus 1 for glazing
- ½ nutmeg, finely grated
- 200g pack vacuum-packed whole cooked chestnuts, halved
- 85g fresh white breadcrumbs
- 220g pack blue Shropshire cheese, rind trimmed, diced
- 500g pack all-butter puff pastry
For the sauce
- 500ml vegetable stock
- 2 leeks, thinly sliced
- 1 tbsp cornflour
- 300ml pot double cream
- Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don’t catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can.
- Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg,chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up.
- Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more.
- To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the cornflour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce.
Ingredients for Root Vegetable Gratin:
- 2 large red skin potatoes
- 2 carrots
- 2 parsnips
- 2 red onions
- 1 sweet potato
- 2 beetroots (1 red, 1 yellow)
- 4 cloves garlic, sliced
- 10 bay leaves, cut in half
- handful of sage and rosemary leaves
- 2 tbsp olive oil
- 1 tsp flaky sea salt
- 2 tbsp semolina
- Preheat oven to 200C/Gas 6.
- Slice the vegetables into even discs.
- Layer them into a gratin dish, standing up, packed in together, alternating colours of vegetables.
- Push the garlic, bay, sage and rosemary leaves in between the vegetables.
- Drizzle with olive oil, sea salt and semolina.
- Bake for 1 hour until cooked and the tops are crispy.
Many thanks, Demuths Blog!
A dish full of colour and goodness from Demuths Blog.
It’s a beautiful dish for the Christmas table, but it’s simple enough to make any day of the week. Feel free to mix up the vegetables – in the summer this is glorious with courgettes.
Root Vegetable Gratin