Vegetable Sushi

Ingredients

  • 1 cup uncooked sushi rice (yields enough cooked rice for ~3 rolls, or 24 pieces)
  • 1 1/4 cups water
  • 1-3 tablespoons rice vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon sesame oil (or canola oil, vegetable oil, etc.)
  • 3 sheets nori (seaweed)
  • 1/2 avocado, sliced into long thin strips
  • 1/4-1/2 cup carrots, shredded
  • 1/4-1/2 cup cucumber, sliced into long thin strips
  • Soy sauce, to serve
  • Wasabi, to serve
  • Pickled ginger, to serve

Note: I really like an avocado, carrot, and cucumber roll, but you can also get creative! Mango? Pickled onion? Tofu? 

Directions

  1. Start by rinsing the rice until the water runs clear.
  2. Cook the rice and water in a rice cooker, or bring the rice and water to a boil, then reduce temperature, cover, and cook over low temperature for ~20 minutes, or until the water is gone and the rice is sticky.
  3. When the rice is done, allow it to cool for 10 minutes, then stir in the 1-3 tablespoons rice vinegar (according to taste), 1 teaspoon sugar, and 1 teaspoon sesame oil. If the rice is still hot, leave to cool longer.
  4. It’s time to assemble your sushi! A sushi rolling mat covered in saran wrap is easiest and will make the best formed rolls, but you can roll it carefully without one if needed. Lay the sheet of nori on the mat and spread a thin layer of rice evenly on top. The rice will be very sticky, so it may help to keep a bowl of water nearby to dip your fingers in.
  5. ~1 1/2″ from the bottom, lay out your filling.
  6. Roll the sushi! Tuck the bottom edge up over the veggies, then keep rolling. If you’ve never rolled sushi before, it may help to watch a YouTube video…or five.
  7. Using a serrated knife, slice the sushi in half. The slice each half in half. Then slice each of those slices in half. You’ll end up with 8 pieces of sushi.
  8. Repeat steps 4-7 until you’ve used up all the rice.
  9. Serve with pickled ginger, soy sauce, and wasabi.
Sushi with a view? David’s declared this “viewshi!”

Vegetarian Tiki Masala

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Adapted from Two Peas & Their Pod

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons tumeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 cup vegetable broth
  • 1 28 oz can diced tomatoes
  • 1 head cauliflower, cut into florets
  • 1 15oz can chickpeas, drained and rinsed
  • 1 14oz can coconut milk
  • 1 cup frozen peas
  • Rice, to serve

1. In a large pot, cook the carrot and onion in olive oil until soft, about 5 minutes.

2. Add the tomato paste, ginger, and spices. Stir until well combined.

3. Add the vegetable broth, tomatoes, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

4. Add the chickpeas, coconut milk, and peas. Simmer for 5 minutes.

5. Serve with rice.

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Vegetable Green Curry

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Ingredients

  • 2 sweet potatoes, cut into small chunks*
  • 2 cups broccoli, sliced into florets
  • 1 large green bell pepper, sliced
  • 1 15oz can baby corn, drained
  • 4 14oz cans coconut milk
  • 1 4oz jar of green curry paste**

To serve

  • Rice, cooked
  • Cilantro, chopped

*No need to peel them if you wash them well, but feel free to if you prefer. Also, if they are hard to cut, put them in the microwave for ~45 seconds. 

**I used Thai Kitchen brand, which can be found in the Asian section of many grocery stores, or you can order online.

Directions

1. Put the sweet potatoes, coconut milk, and curry paste in a large pot.  Stir until well combined. Bring to a boil, then reduce to a simmer for 1o minutes.

2. Add broccoli, green pepper, and baby corn. Simmer for 5 minutes.

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3. Serve over rice. Add some cilantro on top!

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Veggie stir fry

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Ingredients

Stir fry

  • One yellow squash, sliced
  • One zucchini, sliced
  • Two carrots, sliced
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 150z can of baby corn, drained and sliced
  • 1 large handful of snow peas
  • 2 cups rice, uncooked

Sauce

  • 1/2 cup soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons siracha
  • 2 tablespoons minced ginger*
  • 1/2 tablespoon sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch

*You can use fresh, or I buy Ginger People minced ginger, which comes in a jar.

Directions

1. Get the rice started! Cook according the package.

2. After chopping all your vegetables, make the sauce by combining all the ingredients in a bowl and whisking until smooth.

3. Put all the veggies in an electric wok. Pour the sauce over the veggies, stirring until well coated.

4. Turn the temperature of the wok up to 350°F. Stir often until the veggies are softened, about 15 minutes.

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5. Your stir fry is ready to eat! Serve with rice.

Rice Pudding (Swedish Risgrynsgröt)

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Risgrynsgröt is a Swedish rice pudding that is traditionally served on Christmas Eve. After the rice pudding is made, an almond, called a mandel*, is placed in the pot. Whoever gets the mandel is either the next to be married, or guaranteed to have a year of good luck, depending on who in my family you ask.

When my sister and I were little kids, every Christmas Eve the mandel would magically split in half and we would both end up with it in our bowls. We were both lucky!

Rice pudding, I have realized, is so warm and creamy and comforting it deserves to be eaten more frequently than once a year. Also, it’s so easy to make. So, so easy. And here’s the absolute best part about rice pudding: eating leftovers for breakfast. In the morning, it magically transforms from “rice pudding” to “rice porridge” so you can eat it without a second thought.

*For 29 years I have believed that “mandel” meant treasure/prize/luck in Swedish. I just Googled it and, nope, it means almond.

 Ingredients

Serves 6

  • 1 cup uncooked white rice
  • 4 cups milk (I used skim, but whole is best!)
  • 1/4 cup + 2 tablespoons white sugar
  • 1 teaspoon vanilla

Toppings

On Christmas Eve, we always eat risgrynsgröt with cinnamon/sugar and nutmeg sprinkled on top. But feel free to go all out!

Some ideas: fresh fruit, raisins, dried cranberries, nuts, brown sugar, maple syrup, agave nectar…

Directions

  1. Rinse and drain the rice.
  2. In a medium pot, bring the rice, milk, and all the sugar to a boil.
  3. Reduce heat and simmer for around 25 minutes, until the rice is soft and the pudding has thickened. While it simmers, be sure to stir occasionally.
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  4. Remove from the stove and stir in the vanilla.
  5. I like to eat my risgrynsgröt warm, but you can serve it warm or cold. Serve with toppings of your choice!