Forbidden Sushi

I picked up some black rice at the market last week. It's referred to as Forbidden Black Rice. Legend says it was originally grown only for the emperors of China.

Some term it the new superfood! "Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," said Dr Zhimin Xu at the Louisiana State University. 

"Like fruits, "black rice" is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases."

 I decided to make some for lunch! I cooked the rice in our rice cooker and within 30 minutes the nutty fragrance had my attention. Once cooked the rice turns into a rich deep purple that offsets bright colors magnificently! Sushi seemed like the next right step. Before I knew it I was rolling, slicing and noshing on the most satisfying vegan sushi yet, I call it forbidden sushi! For only those seeking shall find this hearty and nutritious one-of-a-kind recipe! ;)

So let's get down to business...what's in it and how to make it!

Roasted Seaweed with forbidden black rice and fresh organic vegetables!

Sliced to perfection!

Served with hearty forbidden black rice!

A "V" for Vegan!

 

 Topped with fresh edamame!

Ingredients:

• 2 Roasted Seaweed Nori Sheets
• 1 cup forbidden black rice - precooked
• 1 cup edamame - precooked 
• 2 organic carrots - sliced very thin
• 1/2 avocado - sliced
• 1 jalapeno - sliced thin
• 1 tomato - sliced thin (I used a yellow heirloom)
• Small handful fresh mung bean sprouts
• 1/4 cup jicama - sliced into chunks

Directions:

1. Precook rice in rice cooker and allow to cool.
2. Cook edamame in pot of boiling water, drain and set aside.
3. Take 1 sheet of roasted seaweed 
4. Add approximately 1/4 + cup of forbidden rice to cover the surface of the seaweed sheet leaving a little edge to roll.
5. Add fresh vegetables. Carrots, avocado, jalapeno (opt), tomato, mung beans, and jicama.
6. Roll carefully, slice with a sharp knife into bite sized sushi pieces.
7. Pack 1/2 cup with rice and place in center of plate. Place sushi around the rice, sprinkle edamame and top rice with carrots for a "V" for vegan and enjoy till your heart is content! 

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Resources:
http://www.telegraph.co.uk/health/healthnews/7964146/The-new-superfood-forbidden-black-rice.html
http://www.wholefoodsmarket.com/recipes/food-guides/rice

Cha Cha Cha Chia Smoothie!

 

 I love smoothies! I love them at any time of the day as a side, snack, meal or pick me up! Today I wanted something light, healthy and refreshing. I decided to whip together a quick and easy smoothie! In less than 5 minutes I was in Cha Cha Cha Chia Smoothie heaven! 

Chia seeds help reduce cravings, which a girl like me warmly welcomes. With more Omega-3 than salmon, easy digestibility, and the ability to help control blood sugar I'm all about adding a scoop to my shake! 

Ingredients:

•  1/2 cup raw cashews
• 1/2 cup raw almonds
• 1/4 cup chia seeds
• 1 cup water
• 1 banana
• 1 orange
• 1 1/2 - 2 cups frozen strawberries

Directions:

1. Blend on high speed until desired consistency. 
2. Pour & drink in the benefits! 
   
   
   

Cheers to good health and happiness,
Artistic Vegan

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Smoked Vegan "Cheese" - Take 1

I love cheese. Becoming vegan was a hard transition for me at first due to my love of cheese. After eating too much cheese one winter I could feel how much it slowed me down. I slowly weaned myself off and soon realized how hard cheese was on my digestive system. I would cheat here and there but could honestly feel the difference and soon decided to cut it out completely. It made me feel great, I could instantly feel the difference!

I became fond of soy cheese; it's readily available at the store and is a great treat when having nachos or lasagna.  Lately I've been trying to cut back on soy and am trying to make my own favorite buys. With cheese being a high priority I thought I'd attempt a savory cheese spread. It worked out fabulously in our lasagna! Enjoy it as a spread on bread, crackers, and as a "cheese" in recipes.

 Ingredients:

• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 1/3 cup water
• 2 tsp lemon juice
• 3-4 cloves garlic
• Add favorite seasoning! I added a dash of liquid smoke to give it a smoky flavor! Plus some garlic salt, pepper, red pepper flakes and cumin.
• Opt: Add nutritional yeast for a very cheesy flavor!

Directions:

1. Soak almonds and cashews for 2+ hours and drain
2. Add 1/3 cup water, lemon juice and garlic
3. To taste: seasoning above and opt for nutritional yeast if handy
4. Blend for 5 min scrape sides
5. Leave on counter in Tupperware at room temperature for 24-48 hours but not longer. Refrigerate for up to 5 days.

 

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Best wishes for a wonderful day!

In good health and happiness,

Artistic Vegan

Spicy Kale Quinoa Crustless Quiche

Today is National Quiche Lorraine Day so I thought what better way to honor it than with a homemade quiche. Growing up my parents always made quiche for special occasions. Every Christmas or Thanksgiving my mom and or dad would wake up early to prepare the meal and with it, a quiche! With the leftover crust my mom would make cinnamon rolls that were to die for!

After becoming vegan I thought my quiche days were over, well fear not! This is a homemade quiche that is soy free, oil free, gluten free, nut free, dairy free (no eggs or cheese) is packed with quinoa, herbs and fresh vegetables! 

A low calorie, intensely satisfying meal! I will definitely be making this again, I can't wait to explore variations!

 Take some Qunioa and grind to make a flour

Take some local organic fresh produce

 Combine the quinoa mixture and vegetables...looks funny but have faith!

 Try to wait as the aroma fills the entire house with glorious scents!

 And wallah! The most unbelievable quiche that is so good for your body!

YUM!

Ingredients:

• 4 cups loosely packed kale - de-stemmed and chopped
• 2 + tomatoes, chopped
• 1 jalapeno, chopped
• 1/2 large white onion, chopped (Red if you have it!)
• 1 green bell pepper, chopped
• 6-10 cloves garlic, minced ( haha we love it, feel free to cut back )
• 1 avocado 
• 1/4 cup cilantro
• 2 cups quinoa flower
• 2 tsp ground cumin
• Salt (opt), pepper and red pepper flakes to taste
• 2 1/2 - 3 cups of water

Directions:

1. Preheat oven to 475 degrees. Lightly oil a 9" spring loaf or cake pan. 
2. Prepare vegetables using 6 of the 10 garlic cloves and cilantro. (I chopped the kale and tomato with my knife, the balance in the food processor.) Place chopped vegetables in a large bowl, set aside. 
3. In blender combine the flower, spices and water. Blend until smooth and frothy.
4. Use a spoon to combine the quinoa mixture with the vegetables. Pour into prepped pan.
5. Bake for 40-50+ minutes until the top is brown and a toothpick comes out clean.
6. Allow to cool slightly, slice, garnish with an avocado and dig in!