I love spring rolls. I love eggplant. And I love tofu. The combination of all three is pretty much the perfect meal for me.
This recipe is definitely a fusion of many different cuisines so don’t take it as anything authentic. It was basically born out of my attempt to use up a bunch of different bottles in my fridge. I used the same marinade I use in my baked tofu on the eggplant, and I still LOVE the flavor. Black vinegar is just something else!
You can definitely change any of the fillings in this recipe. I would highly recommend adding rice noodles as well, because we can all use more carbs. Carrots would be really tasty too, but only the good carrots, not those ones that taste weird. Does anyone else ever get weird tasting carrots?
Now I’m rambling. Here’s the recipe!
After a full weekend of indulging at Thanksgiving, all I wanted was something light and brothy last night. I have two cans of no-chicken noodle soup around, but miso soup sounded so much more delicious.
Sometimes when I get a stomach ache I like to make a quick version with just vegetable broth and miso, but since I had time, I simmered the kombu to make a vegan dashi stock, which adds more flavor and depth to the soup. I also used some thinly slice nori, since I didn’t have wakame to add to the soup. I prefer wakame, because it unfurls and is softer, so if you can find it, definitely use it. I also added shiitake mushrooms back into the soup after making the stock, but they are completely optional. Button mushrooms would be nice too.
A while ago I worked right next to a Noodles and Company-it was less than a two minute walk away. I was such a regular there they had my order memorized-Japanese Pan Noodles with extra sauce and extra extra extra cilantro.
Yes, I really do like cilantro that much. Unfortunately, my local market didn’t have any fresh cilantro today, so I had to do without.
The original recipe calls for udon noodles, which you can find fresh at some Asian markets. I’ve also found some in soup packages at my local grocery store-they look a bit like this. I substituted rice noodles, but if you can find udon noodles, feel free to use them.
I fell in love with sushi years ago. I was lucky enough to be given a rolling mat and the beginning ingredients when I was 16 and I’ve been making it at home ever since. I recently learned how to do an inside out roll and I wanted to share. Things you will need:
- Rice cooker
- Rolling mat
- Saran wrap/cling wrap
- Nori sheets
- Short grain white rice
- Rice vinegar
- White sugar
- Avocado, cucumber, green onion, carrots, etc. for filling
- Sesame seeds
- Gari(pickled ginger) and wasabi for garnish *you can find these is most large grocery stores
I love sushi.
Let me say that again: I LOVE sushi!
Some days though, I don’t feel like rolling it and cutting it and setting it up nicely. I just want to eat! In those cases, I make my deconstructed sushi bowls.
I got the recipe/idea for this a few years ago when my father was undergoing a quadruple bypass surgery. When you’re in a waiting room, even Reader’s Digest magazine is enough to keep your attention for just a few minutes.
The ingredients are easy-anything you would normally put in your sushi. I used carrots, cucumbers, green onion, avocado, and shiitake mushrooms for this. In the past (preveganism) I used crab, shrimp, cream cheese, or smoked salmon.
The only difficult thing is the rice. The rice is really what defines sushi. If you’re not using the proper rice, then this is just a raw stir-fry.