Great Chefs Cook Vegan - Linda Long [54]
In a small saucepan combine the vinegar, mirin, and sugar, and heat over medium heat until hot. Do not boil.
Remove the rice from the saucepan into a large bowl. Gently fold half of the vinegar mixture into the rice. Taste and, if necessary, fold more vinegar mixture into the rice. Cover with a damp towel and let rest for about 20 minutes.
Peel and seed the cucumber; cut into strips about the size of pencils, about 7 inches long. Cut the red bell pepper in half, remove seeds, and cut into strips the size of pencils as well. Cut the avocado in half, remove the seed, and remove the flesh from the skin with a spoon. Cut into strips.
For making an inside-out sushi roll, place a nori sheet on a bamboo rolling mat used for sushi, glossy side down, and spread sushi rice evenly over it. Cut plastic wrap the same size as the sushi mat and cover the rice. Pick up the mat, placing a hand over the plastic wrap, and carefully turn over so that the nori is on top. Place back on mat about three slats from edge closest to you.
Place cucumber, bell pepper, and avocado in a row across the center of the nori from edge to edge, or left to right. Pick up the mat and plastic wrap closest to you and place fingers over fillings to hold them as you roll mat forward tightly, wrapping rice and nori around fillings. Press gently and continue rolling to complete roll. Gently press, pat to shape, and seal roll. Unroll mat and transfer to cutting board.
Wipe a sharp knife with a damp towel. Through the plastic wrap, cut the roll in half and then cut the halves in half again. Then, cut each quarter in half to make 8 equal pieces, wiping knife after each cut. Gently remove the plastic wrap from each piece.
NOTE: This can possibly make 32 rolls depending on size, but only 18 pieces are needed for 4 servings if using three rolls per serving. Adjust accordingly.
Mung Beans
2 cups dried mung beans, soaked overnight in water
1/4 teaspoon Celtic sea salt, plus more
4 tablespoons extra virgin olive oil
Pepper to taste
To make the Mung Beans: Place the soaked mung beans in a medium pot with cold water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to a simmer and let cook until tender, about 15 to 25 minutes. Strain and season with olive oil, salt, and pepper.
Miso Soup
4 cups purchased miso soup
Fresh spinach greens
Carrot strips, very thin
To make the Miso Soup: Boil water and add miso powder per package instructions, or buy miso and follow instructions. Add fresh spinach to wilt in the hot soup. Garnish with carrot strips.
Garnish
2 cups purchased wakame salad
4 teaspoons pickled ginger, rolled into rose shapes
4 teaspoons wasabi, shaped into quenelle shapes
Soy or tamari sauce
How to Plate: On a long narrow plate, arrange the Tofu Salmon Steak on one side. On the other side arrange three Vegetable Rice Rolls in a row. Add a quenelle of wasabi and rose-shaped pickled ginger on each side of the rolls. Lightly drizzle entire plate with soy or tamari sauce.
Serve the Mung Beans, Miso Soup, and wakame salad in small matching bowls, side by side, with chopsticks.
NOTE: You can fill the rolls with whatever you like. Try sautéed spinach, mushrooms, wakame salad, kim-chee, etc. Even for your sweet cravings, try filling the rolls with fresh mango and papaya, and use peanut butter to substitute the wasabi. The options are endless.
Austrian Wellness Muesli with Almond Milk, Cinnamon, and Fresh Berries
Serves 4
Almond Milk
1 cup raw sliced almonds, soaked in water for 6 hours
3 tablespoons coconut flakes
1/2 stick cinnamon bark
5 cups water, distilled preferred
1/4 cup agave syrup or maple syrup
1 tablespoon flax seed oil
To make the Almond Milk: Mix all ingredients in a high-speed blender and purée until the consistency is similar to milk.