Tag Archives: Sriracha sauce

Easy Plant-Based Sushi

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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

Thai Chili Peanut Sauce

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I have the best husband! He is always willing to run to the store for me if I need anything, no matter how crazy the item is or how long the list. He went to Sprouts for me a few days ago AND took our toddler to give me a much-needed break. He brought home these Chili Peanuts and said he thought they looked good but they weren’t. He must have been hungry… Rule #1 of grocery shopping is not to go when you are hungry otherwise you end up with things like this.

I asked Melody of Melomeals: Vegan For $3.33 A Day what she would do with them (she is the recipe invention master!) and she suggested a peanut sauce. Great idea! I went through my fridge and cupboards and I found soba noodles, a leftover red pepper from making Red Lentil Thai Chili, cilantro, limes, fresh ginger, Morningstar Chick-n Strips, panang curry paste, half a can of coconut milk, leftover shredded carrots from making Carrot Breakfast Bread, snow peas and a fresh bag of organic spinach from my CSA delivery. Okay… time to invent something!

After adding, tasting and blending for what seemed like forever… my Chili Peanut Sauce came out pretty tasty! This sauce would go well with a bunch of things but I made it into a noodle dish with the red pepper, carrots, snap peas, spinach, Morningstar Chick-n Strips and soba noodles.

Thai Chili Peanut Sauce

Ingredients

* 1 cup chili peanuts

* 2 Tbsp panang chili paste – you could use any curry paste but the panang was really good!

* 1/2 – 3/4 cup coconut milk

* 2 Tbsp fresh ginger

* 3 cloves garlic

* 2 Tbsp fresh lime juice

* 1/4 cup cilantro

* 1-2 Tbsp maple syrup

* 2 Tbsp soy sauce

* 1 tsp Sriracha (optional)

* Big pinch of salt

Directions:

* Add all ingredients to high-powered blender (I used my VitaMix) and blend until smooth.

* Add more coconut milk if it’s too thick

* I’m pretty sure this would work in a food processor but I haven’t tried it yet. Next time.

For the noodle dish I added this sauce to:

* I cooked my soba noodles

* Sautéed 1 diced red pepper, 1 cup shredded carrots and 1 cup snow peas in a tiny bit of peanut oil

* I then added the Morningstar Chik-n Strips and cooked for about 3-4 minutes, stirring often

* Added 1 cup of sauce, then noodles and spinach (about 5-6 cups) and mixed with tongs, cooked on low heat until spinach wilted and sauce was covering all ingredients.

* I served this with Sriracha Hot Sauce, it really made the dish!! You could use regular whole wheat spaghetti for this too. Top with fresh cilantro and maybe a little lime juice, if you wish.