Filling options (you can of course use other fillings of your choice, these are basic ones):
Persian or Kirby cucumber, cut into 1/2-inch long strips
Takuan (pickled daikon radish), cut into 1/2-inch long strips
Avocado, pitted, cut into 1/2-inch long strips
Cooked sweet potato (don’t overcook it to the point where it’s mushy), cut into 1/2-inch long strips.
Natto (1 box)
Sashimi grade tuna, salmon, or yellowtail (about 5 oz for 8 rolls), cut into 1/2-inch long strips
4 nori sheets
Soy sauce, for dipping
Pickled ginger (optional)
Place the bamboo mat on a flat surface, facing you (you will be rolling the mat away from you). Fill a small bowl with 1/2 cup tepid water and 1 tablespoon rice vinegar. Place it next to the bamboo mat.
Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
Grab a nori sheet and place it on the bamboo mat’s edge closer to you, lengthwise, leaving 1” of bamboo space visible, shiny face down.
Dip your fingers in the dipping bowl and moisten your hands. Grab 1/2 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
Place the filling in the center of the rice, across lengthwise. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
Serve with soy sauce, wasabi, and pickled ginger on the side.
This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!
14 – 16 oz tofu (extra firm, firm or high protein)
2 tablespoons olive or grapeseed oil, divided
fresh cracked pepper
1 onion, thinly sliced
1 tomato, thinly sliced, optional
1 – 2 medium avocados
6 slices bread of choice
leafy greens of choice
favorite mustard or vegan mayo, to spread
Slice and press tofu: Remove tofu from package, turn on it’s side and carefully slice into 3 slabs. Place slabs between 2 clean dishcloths or towels, lay a heavy object over top to press out excess moisture. I used my large cutting board but a heavy cookbook will do the job too. Let set under pressure for about 10 minutes.
Saute onions: Peel and cut the ends off the onion, lay onion cut side down and cut in half. Slice onion into thin strips, about 1/8 – 1/4 inch. Heat 1 tablespoon oil in a skillet or medium size pan over medium heat. Add onions and cook, stirring frequently, until golden and browned on the edges, about 10 minutes. Remove from pan and set aside. If you happen to leave your onions in the pan take note that they may continue cooking from the heat of the pan, pay close attention so they don’t burn too much.
Pan-fry tofu: Heat 1 tablespoon oil over medium-high heat in a cast iron skillet or pan. Add tofu and cook without touching for about 4 – 5 minutes per side, or until golden brown. Sprinkle with salt and garlic powder after the first flip.
Prepare bread & avocado: Toast your bread, or not, and slice your avocado. You may even prefer to mash your avocado right in its shell with the back of a fork and spread like butter. I find I use the latter method most often.
Assemble: Layer your sandwich as you like. I layered mine from bottom to top with mustard (dijon and habanero mix), leafy greens, tofu, sauteed onions, salt & pepper, avocado and more mustard. Every bite was so delicious!
This delicious recipe and photos were created by simple-veganista.com, we simply shared it! Please check them out as they have so many wonderful recipes!
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
1 cup cooked black beans, drained and rinsed
1 avocados, diced
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
This delicious recipe and photos were created by loveandlemons.com, we simply shared it! They have so many awesome recipes, you should definitely check them out!