Tag Archives: Vegetarian

Sushi Noir

31 Jul

I love raw fish, but because fish have faces, along with mothers and fathers, I’ve decided to forgo traditional sushi.  While all of my favorite sushi restaurants offer veggie-only maki sushi, I seldom ordered it.

Now I can pick up two rolls of vegetarian brown rice maki sushi at my local grocery (made fresh hourly), but I wanted to learn to make my own.  My first try was an utter failure.

Problem One:  I used a whole sheet of nori.  Not even my dogs could chew through the layers of seaweed!

Problem Two:  My brown rice, although flavored correctly, was cold and hard.

Problem Three:  My rolling mat wasn’t covered and my technique didn’t take into account that you need to tuck the leading edge of the roll.

Now I’ve corrected all these problems, and even made my maki with the rice on the outside of the roll, something I always thought was beyond hard.

First, I used a half sheet of nori.  The ends of the nori meet precisely and create a nice seam with no overlapping seaweed.

Second, I used Chinese black rice at room temperature.  I don’t know how this rice is supposed to be cooked, nor how it is supposed to taste, because I made mine in a rice cooker.  The rice turns a fabulous shade of deep, dark purple when cooked, has the perfect amount of stickiness needed to make sushi, and actually needs no sugar because it’s really  sweet!  Drizzling a little brown rice vinegar and folding the rice with a paddle is sufficient.

Third, I covered my bamboo rolling mat with a sheet of cellophane wrap and, after watching a few YouTube videos, succeeded in producing this beautiful maki of cucumber, red bell pepper, avocado and asparagus:

Not perfect, but the taste was fabulous!  This is definitely a good way for me to get a few green veggies into my system, plus it looks pretty (my second most important factor after taste).

Fritter Fun

31 Jul

In my continuing quest to teach myself to cook healthy meals, I learned how to make “Greek-Style Tomato-Zucchini Fritters with Fresh Herbs” accompanied by “Mediterranean-Style Cashew-Cumber Dip”.  I found these recipes in “Veganomicon:  The Ultimate Vegan Cookbook” by Moskowitz and Romero.  I chose to bake my fritters instead of frying them, not because I don’t like fried food but because I am dangerous enough in the kitchen without adding boiling oil to the list of accidents just waiting to occur!

I also steamed some thin fresh asparagus to increase my intake of all things green.  I don’t like asparagus when it’s thick and woody (not even the tips); this pound of lovely skinniness means I have left-overs chilling in the frig, ready for a healthy snack.


Tricky Tofu

28 Jul

As I’ve stated before, I am no cook, but I have new reasons for at least trying to learn.  When I was in hospital back in December, I emerged an anemic and, despite trying the least objectionable of the iron supplements, I am still anemic.  How was I to increase my intake of dietary iron?

Well, first my step-mother Annette told me about a film, “Forks Over Knives,” which I watched with great interest.  I even watched the follow-up, “The Engine 2 Kitchen Rescue.”  Maybe, I thought, I would enjoy (and actually be able to “cook”) a plant-based whole-food meals, since my greatest failing is the inability to cook flesh without burning or drying it into unpalatable leather.

Here is my first attempt to make an entre with tofu:

I found the recipe for this Baked BBQ Tofu in “Veganomicon: The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz and Terry Hope Romero; looks yummy, huh?

Well, this is not how it’s supposed to look, at all.  First, I had no idea there were two different kinds of tofu, with different levels of firmness within those two.  Regular tofu is more dense and only comes in refrigerated cartons (we won’t bother with dried tofu), where Silken tofu is more creamy with less body and comes in shelf-stable cartons.  Not knowing when (and if) I would get the nerve up to cook a tofu meal, I opted for the shelf-stable Silken tofu.  Wrong!

This recipe calls for regular very firm tofu that you must “press” to make dry (and increase its absorption of whatever flavors you use).  Guess what happens when you “press” silken very firm tofu?  A crushed mess of what looks like runny egg whites, not a nice, dry block of tofu.  I was supposed to slice the pressed regular tofu into eight strips, and then bake them.  I had what looked like what you might get if you let a 2-year-old serve up the turkey on Thanksgiving!

However, I wasn’t about to toss the mess and try to find a different recipe.  I soldiered on and sort of followed the cooking instructions; I didn’t have peanut oil so I substituted toasted sesame oil.  I had made a batch of BBQ sauce that morning (just try to find a good tasting BBQ sauce whose first ingredient isn’t sugar or filled with corn syrup!) and gamely “drenched” my baked tofu pieces.  The book says this is good to serve with rice or potatoes, but I’d endured as much cooking experience as I could take by that point.  I had leftover black beans and lots of romaine, and since I’d used both of these ingredients the day before with BBQ sauce, I made a bed of lettuce and beans on which to heap my catastrophe.

Guess what?  It tasted GREAT!  It was like eating moist, tender spareribs (without the ribs).  The edges of the tofu were crispy and the sauce was delicious.

Score one more success in my goal of becoming a vegetarian!

%d bloggers like this: