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

Raw Lasagna

I love summer time and all of the ripe, fresh, local, organic produce that's available! I've been trying to add more raw meals into our diet and don't always want a salad. I decided to add a twist to raw "lasagna" by adding guacamole as a sauce. Feel free to add a tomato or any of your other favorite veggies and give raw lasagna a try!

Take some fresh vegetables 

Layer with guacamole in between and dig in!

 

Great for parties or as appetizers!

Scrumptious!

 

Guacamole 

• 1 large avocado
• To taste: Fresh squeezed lemon juice
• To taste: garlic salt, pepper, cilantro and red pepper flakes
• 1 Jalapeno
• few slices onion
• 3 cloves garlic

Lasagna Ingredients:

• 1 zucchini - sliced thin lengthwise
• fresh mushrooms - sliced thin
• 1 green bell pepper  - sliced thin
• 1 carrot - sliced very thin
• Few slices onion 

Directions:

1. Combine ingredients for guacamole in food processor. Pulse until well combined and smooth.
2. Set aside guacamole while preparing vegetables for lasagna.
3. Take a slice of zucchini, add guacamole, add sliced veggies, repeat X 2.
4. Sprinkle with cilantro and serve! Easy and fun!

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Grab n go BBQ Tempeh Bites

Happy Friday all! It's a beautiful day in sunny CA and the harvest is sweet! I stepped on the porch to find some beautiful strawberries, a pepper and some tomatoes ripening nicely, what a nice treat! 

Lately I've been craving comfort foods so the other night I whipped up some BBQ Tempeh bites and man are they good! They are great even cold as leftovers haha but best hot. This is great recipe that can be modified and enjoyed a number of ways! A great base for many creative eats!

I started with the following ingredients:

 Ingredients:

• 2 tbl grapeseed oil (Use vegetable broth and opt for oil free cooking!)
• 2 pckg tempeh - crumbled
• 2 carrots - chopped finely (I used the food processor)
• 2 celery stalks
• 1 jalapeno 
• 3-4 garlic cloves
• 1 tsp dried thyme, basil, oregano
• Salt, pepper, and red pepper flakes to taste
• 2 tbsp hemp hearts 
• 1/4 cup rolled oats
• 1/4 cup breadcrumbs (I used panko)
• 3 tbsp sesame seeds or tahini 
• 1/3 cup BBQ sauce + 2 tbsp to brush on top

Directions:

1. Preheat oven to 350 degrees F and lightly oil mini muffin pan or desired pan.
2. Heat the oil over medium heat in a large pan. Add the tempeh, vegetables and saute for 5 minutes. 
3. Add the seasoning and stir in for another 2-3 minutes and remove from heat. 
4. Pour vegetable mixture in a large bowl and add remaining ingredients. Mash together well, folding the mixture together, kneeding it like dough. 
5. Press the mixture into a prepared pan, bake for 40-45 minutes, serve hot with favorite sides! NUM!

Tempeh Vegetable mixture

Coat with BBQ sauce and bake for 40-45 minutes!

Now go and grab me a BBQ Tempeh bite..please? :)