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Peanut Sauce

Sushi Peanut Sauce

Sushi Peanut sauce

Featured on Nancy’s Kitchen Episode 5: Sushi Night  

How to make sushi peanut sauce in less then 5 minutes

Ingredients:

  • 1/2 cup organic peanut butter or almond butter. (25 g protein and 62mg of calcium per 100 g serving, half a
    cup is 170g serving)
  • 1 1/2 Tbsp tamari (gluten free soy + higher nutrient content then soy sauce)
  • 2-3 tbsp maple syrup (over 50 antioxidants)
  • 1/2 lime, juiced
  • 1/2 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1/2 tsp fresh grated ginger (optional)
  • 1/2 tsp fresh grated turmeric (optional)
  • hot water for thickness level

Instructions:

Mix all the ingredients together.  Add water if you want your sauce to have more liquidity.

Made with brown rice and quinoa

Vegan Sushi Rolls with Quinoa and Brown Rice

Quinoa Brown Rice Vegan Sushi Rolls

Featured on Nancy’s Kitchen Episode 5: Sushi Night

How to make quinoa brown rice vegan sushi rolls

Ingredients:

  • 1 cup Quinoa = 8g P + 5g Fiber (complete protein source, has all essentials amino acids w/ lysine + isoleucine)
  • 1 cup Brown rice= (5g P + 3.5g Fiber + Se + Mg + Ca)
  • 2 tbsp rice vinegar
  • Avocado
  • Beets
  • Carrots
  • Leafy greens (Vit K + Ca)
  • Cucumber
  • Sprouts (optional)
  • Nori sheet (dried seaweed paper)

Instructions:

Step 1: Start by preparing your brown rice and quinoa. Rinse rice and quinoa in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes

Step 2: Once quinoa and brown rice are done, add the rice vinegar and let it cool while you prep veggies

Step 3: Chop julien style beets, cucumber, carrots, and avocado. If they’re too bulky they won’t allow the sushi to roll well.

Step 4: Put seaweed paper on rolling mat, add 1⁄4 cup brown rice quinoa mix Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice mixture all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.

Step 5: Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).

Step 6: Start to roll the nori and rice over with rolling mat.

Step 7: Slice with a sharp knife and serve right away with some ginger, tamari and wasabi.

How to “Veganize” the all American breakfast