Ange's Carrot Sushi
Sushi is one food I really miss in summer. I don't eat it in winter, but for me, it is a perfect summer food.
Staying away from rice is tough for me. Sushi always was a great option at the shopping centres,
when I got hungry and nothing else was to find.
A simple sushi roll with just avo or cucumber always did the job.
And now with the heat, I really miss Sushi.
There is a Sushi option in the LR book,
but I am not convinced with the raw cauliflower option as rice replacement.
It sure looks like rice, but not sure about the taste.
I also wonder how it actually sticks to the sheet and makes it moist to not break it when you roll it.
Maybe I give it a go one day to find out.
I got adventurous :-) --- often a craving does that to me, haha.
I needed also something what turned the nori into the consistency you need to make the inside stick to it.
So moisture is needed. I gave fine grated carrot a go.
This was really just a first experiment and is a very simple way of making sushi.
But, it turned out really SO nice. I have to put it on my page for you.
I was very surprised how great this was and how much it satisfied my Shushi craving.
I not even missed the rice to be honest.
The dipping cause was perfect as well. And no soy was involved.
It made it a complete, for me perfect, dinner.
I have some really nice ideas for Sushi in my mind.
As soon as I finish my Christmas baking, I will work on this.
The ideas I have in mind I think, will be great.
But for now, enjoy this very simple to make Carrot Sushi!
You will need for one roll:
1 middle sized carrot - fine grated
1 tsp of lemon juice
1 spring onion
1 thin sliced stalks of cucumber
1 Nori sheet
some sesame seeds
For the dipping cause
1 tsp of Coconut Armino Teriyaki style
1/2 tsp sesame oil
1 tsp fresh lemon juice
Equipment:
1 Sushi matt
Directions:
1. Remove skin from the carrot and fine grate. Mix with the lemon juice.
2. Prepare the cucumber and spring onion.
3. Place carrot on the nori sheet. 3/4 of the nori should be covered by carrot.
If you need more carrot, just grate more. But mix with lemon juice to keep it away from oxidation!
Place cucumber and spring onion on the bottom part of the sheet and start rolling the sushi with a sushi matt.
4. Place in the fridge until you want to enjoy it.
5. Mix the dip and set aside until needed as well.
6. ENJOY
Quick Pad Thai Style Noodle Stir Fry
Recently at my organic shop, brown rice pad thai noodles were up for offer.
I thought, just give it a go and see how they are.
In my experiences so far, rice noodles mostly turn soft and break when cooked and used for a stir fry like this.
They are great in soups, but for stir fries, I often ended up with broken noodles.
This ones really worked nice. I cooked them just 5 minutes.
Turned off the heat and gave them another 3 minutes in the hot water.
And,... I was happy with the noodles. Some broke, but all in one, they were enjoyable and kind of al-dente.
Really nice. So if you can get organic brown rice noodles, use them instead of the white rice pasta.
But if you can't get it, just normal ones should be fine as well. Just don't overcook them.
This dish was all in one really delicous. Enough for 2 serves for lunch.
I used:
1 package brown rice noodles
1/2 package mixed organic cabbage and carrot (from Coles)
1/4 cup raw Cashews
1 small onion - chopped
2 cloves of garlic - chopped
1 small piece of ginger - chopped
8 organic champignons - sliced
10 green beans - cut
1/2 tbsp raw sesame seeds
1/4 cup fresh Coriander - chopped
1-3 tsp Coconut Armino
1 tsp hot Curry powder (or mild, what ever you prefer)
1/2 tsp sesame oil
1 tsp extra virgin cold pressed olive oil (optional)
Direction:
1. Prepare onion, garlic, ginger, green beans and mushrooms.
2. Cook noodles like directed on the package.
3. Heat a non stick frying pan and add the oil. Add onion and fry on high heat.
4. Add mushrooms, green beans and cashews and fry on high heat until slighly golden. Add cabbage/carrot mix.
5. Stir on high heat and add garlic and ginger. Season with the Curry powder. Always stir well to not burn it.
The best results in taste for such a stir fry really is high heat. But work quick and focused.
6. Add the cooked pasta and bring it together. Deglaze with the Coconut Armino seasoning.
7. Give it a last high heat stir and turn off the heat.
Finish with fresh chopped coriander and the sesame seeds.
There is enough heat left to bring everything together.
8. Plate up and enjoy :-)
Tip: you can add whatever veggie you like. For me cabbage and carrot always works great for such stir fries.
But cauliflower and broccoli are always also nice adds. Of course feel free to add more or less seasoning to the stir fry. We all have different tastebuts, right.