Mayonnaise | Kid Tested Firefighter Approved

This is one of our favorite dinners. The rolling takes a little practice but it’s worth it!

Easy Vegan Sushi

You’ll need:

* bamboo sushi rolling mat – Here’s 2 for $6.31 on Amazon

* cling wrap

* Nori seaweed sheets

* Organic Pea Shoots (Trader Joe’s)

* Organic Brown Rice – I use the frozen organic brown rice from Trader Joe’s, it’s quick! (NOTE: I also mix leftover cooked quinoa in with the brown rice – half and half)

* Seasoned Rice Vinegar

* Organic Baked Tofu – Trader Joe’s makes one or make your own

* Cooked yams

* Organic Persian Cucumbers (Trader Joe’s), red or orange pepper, cilantro, spinach (Our favorite is rainbow chard), avocado, super thin lemon slices… jalapeno is good too.

* Sriracha Sauce: I think it’s like 1/2 cup of Vegenaise to 1-2 Tbsp Sriacha

Directions:

* Stir a few teaspoons of rice vinegar into hot rice, stir and let cool to room temp

* Assemble your roll and enjoy! (See pics below)

My fillings

These are good!

Wrap your bamboo rolling mat in cling wrap

Ready to roll

Grab a piece of nori

I still don’t notice any difference if the shiny side is up or down

Add your rice

Pile up your toppings towards the front of your roll

I use the spinach leaves to hold all the goodies in while rolling. I also use rainbow chard or kale.

Start rolling the edge closest to you inward as tight as you can get it

Use a dab of water along the outside flap to close

water

Roll it closed and tight with mat

Get your knife wet and slice carefully but firmly

Ready

Serve with soy sauce and wasabi, top with black sesame seeds

My hubby likes his with the Sriracha sauce

These are SO GOOD and take less than 20 minutes to make! This was our Super Bowl splurge food and WOW it was good!! I haven’t used oil in so long it was a little odd to cook with it again but I don’t think this recipe would’ve worked without it. I only used a tiny bit so feel free to use whatever you wish.

I love anything (well, almost anything within my eating range) with buffalo wing sauce on it and these fit the bill!

Spicy Tofu & Tempeh Buffalo Bites

This recipes is from Babble food blog – created by Kathy from Healthy Happy Life vegan food blog. I really love her blog and I’ve made several things from it in the past, never been disappointed!

Tofu and Tempeh Buffalo Bites
vegan, adjust recipe for however many logs you would like to make

tofu logs (from extra firm tofu – I like Trader Joe’s High Protein Organic Extra Firm Tofu)
tempeh logs (from any variety of tempeh – I like Trader Joe’s Organic Tempeh)

safflower oil (for cooking)

hot sauce (I used Cholula and Frank’s Buffalo Hot Sauce)
nutritional yeast
salt/pepper
agave syrup or maple syrup – I used pure maple syrup

Dip: 2 Tbsp vegan mayo + 1 tsp sweetener (agave or maple syrup)

Directions:

1. Press your tofu dry and slice into logs. Slice tempeh into logs.
2. Add a few teaspoons of oil to a hot skillet.
3. When oil is hot, add in enough logs to fill the pan. Allow the tofu and tempeh to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.
4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 tsp hot sauce for every log and 1/2 tsp maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.
5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheezy-flavored coating. Add enough yeast until the pan is generally dry.
6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.
7. When logs are crispy on the edges with plenty of browned spots – removed from skillet and cool on plate. Serve in a few minutes after allowing to cool.
8. Make your dipping sauce simply by swirling 2 Tbsp of Vegenaise (vegan mayo) with 1 tsp maple or agave syrup. Add in a dash of cayenne or any dip spices you would like toad. Pepper and celery seed are nice. I also like paprika.