BLACK RICE SUSHI BOWL + DYNAMITE SAUCE

Sushi roll, in a bowl!

I've had a bag of black rice in my pantry for far too long. It's one of those items I use on occasion and thought it would be perfect for this a sushi dish. Black rice (aka purple, fortune, Emperor's or forbidden rice) is highly nutritious and a grain that we could all benefit from adding to our meal rotation. It's slightly more nutritious than brown rice and can be used in place of other colored rices, even in dessert recipes. Its main attribution over brown rice is the concentration of anthocyanin anti-oxidants in its dark color. The power of these anti-oxidants can be compared to that of blueberries and other dark colored fruits and vegetables. Its flavor and texture is about the same as brown rice and the nutritional profile is similar as well. After having it here, I can see myself grabbing for the black rice more often...its nutty texture and softly sweet undertone is delicious!

Sometimes it's just easier to throw your sushi ingredients into a bowl, which was just the case for me here. I started out by attempting to make sushi rolls. My knives were not sharp enough making it hard to cut the roll properly. I ended up simply eating it as a hand roll and decided to create a sushi bowl to share with you. I'll sharpen my knives and save the sushi roll for later. I kept the vegetables simple but you can make your sushi bowl your own by changing up the vegetables to whatever you have accessible in your area or on hand. Use julienned bell peppers, enoki mushrooms or pan seared sliced shitake mushrooms, shredded purple or green cabbage, pea shoots, etc. Add in some cubed tofu or edamame for added protein. Whatever vegetables you use, the creamy spicy sauce will finish it off and make it all come together beautifully!  I've been into creamy sauces lately, they're something so satisfying to me, and this was another dressing that hit the spot. As well as being so simple to put together, the dressing can double as a dip or dressing making it versatile. Altogether, this is an easy to throw together sushi bowl that you can enjoy whenever the craving strikes!

BLACK RICE SUSHI BOWL + DYNAMITE SAUCE

Ingredients

• 1/2 cup black rice 
• just under 1 cup water or vegetable broth
• 1 - 2 carrots, julienned
• 1/2 cucumber, julienned
• 1 avocado
• 1/2 cup alfalfa sprouts, or sprouts of choice
• 3 radishes, sliced
• nori sheet, cut into strips
• sesame seeds, to garnish

Dynamite Sauce

• 4 tablespoons (1/4 cup) tahini
• 6-7 tablespoons water
• juice of 1/2 small lemon or splash of apple cider vinegar
• 2 - 3 teaspoons sriracha, sambal oelek or chili garlic (or your favorite hot sauce)
• pinch of salt

Rinse rice well under cool running water using a fine mesh sieve. In a small sauce pan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.

In a small bowl, mix all the dressing ingredients together, cover and set aside. Add more water to thin your dressing, add more tahini to make it thicker.

To serve, add 1/2 of the rice (about 1/2 cup) into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!

Serves 2.

Notes: 

If you don't have tahini on hand, use any vegan mayo of choice, about 1/2 cup + a tablespoon or so of water to thin if needed. Omit the lemon/vinegar juice.

Change up the vegetables using colored bell peppers, pan seared julienned shitake mushrooms, shredded purple or green cabbage,  peas shoots, etc. 

Add in some cubed tofu or edamame for added protein.

I'd love to see what you've created!

#thesimpleveganista

Summer Rolls + Two Dipping Sauces

Well hello again, I have missed you terribly! A lot has happened in the last couple weeks. After my last post Soba Noodles with Tofu, Broccoli & Carrots, I left for vacation to the beautiful Kings Canyon. The area we visited is located in the eastern sierra's located between Mammoth and Bishop just off the 395 called Rock Creek Lake. It's gorgeous up there with clean air, nice temperatures and nature all around. How does it get any better than that? You can see many of my pictures here. In that time, the 4th of July also came and went. I extreme cleaned the house, you know the unclutter, going behind closed doors and rearranging the furniture kind...feels good to be done with that! I did all those things I have put off doing while focusing my energy on this blog the last year. Speaking of which, The Simple Veganista also turned 1 on July 1st. I can't believe it's been a year already. I really wanted to do a special post for this occasion but it just didn't happen so it was a quiet celebration. When I first started this blog I had no idea where things would go but thanks to everyone who has a love for clean vegan food...this blog has done remarkably well in that short amount of time and I thank you all for following along with my passion. I intend to keep it going as long as it stays fun for me. I love all the aspects of being here...from testing and preparing the food, taking pictures, editing, writing (a few of these I'd like to improve on), sharing, getting feedback from everyone. It's truly fun for me and I'm so happy to be a part of your lives and hope you get lots of inspiration for clean, healthy eating habits along the way. And remember, that's all it is...creating NEW habits and making them healthy habits! Cheers to another year of creating those healthy habits that stick... 

So without further ado...let's eat!

Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are fresh, versatile and so easy to put together. You can use all kinds of vegetables to suit your taste...make them simple with just a few ingredients like the first picture or add more for a variation and rainbow effect like the picture above. I love these rolls and you can be sure that this is the first of many I will like to try out and share. The recipe today is a very basic, all around summer roll. Nothing complicated, everything should be readily available and easy to find. For a great tutorial on rolling a closed end roll like the image just above (they were cut in half) go here: How to Roll Fresh Vietnamese Spring Rolls – A Photo Tutorial

You can find rice paper in the Asian section of your grocery store. There are different shapes and sizes so if you're new to this be sure to experiment with a few to see what works best for you. 

I have included two different dipping sauces because some of you may be allergic to nuts. One will be a peanut or almond butter based dipping sauce and the other will be rice vinegar based. A sauce for everyone here. Both are excellent. I love my peanut sauce but was very pleased with the vinegar based sauce I adapted from Martha Stewart. Even though I'm not much of a vinegar lover...it was delicious! 

Summer rolls are commonly filled with a few herbs like mint, cilantro and/or Thai basil. Feel free to use one or a combination. I find in these rolls that they all taste great together. If you can't find Thai basil, regular basil will be just as good! I especially love the basil with the peanut dipping sauce...the flavors pair so well.

Next you can choose from a variety of greens to add to your rolls. Use one or a combination if you like. Depending on what style roll I'm making, I may use two types of greens.

Lastly, choose your veggies and cut them into thin strips by hand or using a julienne tool. These are just a few of the veggies you can use. Try adding avocado, green onions, bean sprouts, etc. Many recipes for these rolls also use rice noodles, and you can too, but I prefer a roll full of veggies instead having one or two extra if needed. I can eat two or three of these and be completely satisfied for a few hours. 

Adding in some sliced tofu is an option. I do like to add it to my rolls when not using the peanut sauce as it adds some protein to the meal. 

Summer Rolls + Two Dipping Sauces 

Ingredients (2 - 3 servings)

• 6 rice papers (preferably the circular sheets)
• 2-3 medium carrots, cut into match sticks or 1/4 inch sticks
• 1/2 cucumber, cut into match sticks or 1/4 inch sticks
• 1/2 bell pepper (yellow, red and/or orange), thinly sliced
• 1/4 red cabbage, thinly sliced
• greens of choice: leafy lettuce, pea shoots, spring salad mix or micro greens
• radishes, thinly sliced (optional)
• organic tofu (firm or extra firm), sliced (optional)
• mint, small handful of leaves
• cilantro, small bunch of sprigs
• basil, small handful leaves

Sweet Chili Sauce (2 servings)

• 1/4 cup unseasoned rice vinegar
• 2 tablespoons tamari or soy sauce
• 2 tablespoons warm water
• 2 tablespoon maple syrup
• 1 clove garlic, minced or grated
• 1 teaspoon red pepper flakes, or to taste
• juice of 1 lime

Peanut Sauce (2 servings)

• 3 heaping tablespoons peanut or almond butter
• 1 tablespoon tamari or soy sauce
• 2 tablespoon maple syrup
• 2 tablespoon warm water
• 1 - 2 tablespoon rice vinegar, optional
• juice of 1 lime
• 1 teaspoon red pepper flakes, optional

Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

This summer roll direction will be for the open end roll as shown above. For the closed end roll please see the tutorial here. 

Fill a large shallow bowl 1/2 way with warm water...a large pie dish works great for the circular rice sheets which is what this recipe will use. Making one roll at a time, dip the rice sheet into the water making sure to get both sides and all edges, no need to let it soak until completely soft. Lay on a flat surface and fold in half, the rounded side will be the top and the flat side the bottom. The paper will still seem a bit stiff but will keep absorbing the water and soften as you layer your veggies. In the center, layer your ingredients...greens, herbs, tofu and veggies. Fold the end corner over the layer of veggies, give a nice tuck and roll. 

Serve with choice of dipping sauce. 

Enjoy!

Raw Vegan Sushi Rolls

First time making sushi rolls, really enjoyed putting these together. Since I've never been a fan of all the rice used in sushi rolls this was right up my alley since I prefer to fill up on veggies. I enjoyed three of these rolls all to myself ! One day I'd like to have a party where everyone makes their own. Until then, let's get this party started...

Raw Vegan Sushi Rolls

Ingredients

• nori wraps
• miso paste 
• avocado
• radish, julienned
• cucumber - julienned
• carrots - julienned
• red bell pepper, sliced lengthwise
• enoki mushrooms
• pea shoots or sprouts of your choice
• hemp hearts & sesame seed mix, about 1 tbsp each
• use as much of each vegetable as you wish

Dipping Sauce

• 1 tablespoon Nama Shoyu, tamari, or soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon scallions, sliced
• 1/4 teaspoon cayenne, to taste

Directions

Start by spreading your miso paste along the edge of the nori sheet. Add some of the hemp hearts & sesame seed mixture to the miso paste, gently press so the seeds stay put. Next add some avocado and all the other ingredients as you wish. Finally, roll your roll and slice. After the first one, I improved immensely. Once you get the hang of it it's really easy. Have fun and....

Enjoy!

Roasted Buddha Bowl + Creamy Lemon Hippie Sauce

What I have to share with you today is my take on the Roasted Buddha Bowl from Oh She Glow's. It is my kind of meal...simple, flavorful and easy! I added some radishes to my mix. Once roasted, they become sweet and tender. If you've never grilled or roasted radishes, I highly recommend adding that to your list of must tries. I also made my own sauce for this recipe. I've been having lots of cashew based sauces lately and decided to mix it up with a lemon white bean sauce. It came out wonderful and pairs really well with the quinoa and vegetables. I would consider it more of a hummus that has been thinned out a bit. I think you'll love it. So we have another nutrient dense meal that tastes great, is filling and easy to make. Be sure to pick up some radishes and give this bowl a try...you may find that you will make it again and again. I have. :)

Before we begin, let's go over a little bit about what a Buddha bowl is. Personally, this is my first experience with it, although I have made it many times before, I just didn't know it. Buddha bowls can be whatever you want them to be...they typically include a grain, protein, sauce and vegetables. But you can add anything your kitchen holds and/or your heart desires. Usually you will find the vegetables to be sautéed or steamed. I really love roasted vegetables so this Buddha bowl is perfect for me. I think sweet potatoes would be great in this too. You can keep your Buddha bowl simple or go all out adding all kinds of colorful ingredients. Chances are you've already had many Buddha bowls too! 

Now let's be full of gratitude for all that is and dine in peace...

Prepare your vegetables and roast.



Quinoa, my favorite grain of all time...to date that is! It's full of protein, fiber and is just an amazing grain with its versatility. My favorite is mixing white and tri-color quinoa together. It breaks up the solidness of the white quinoa and the too clutseriness of the tri-color, and it always photographs the best for me adding just the right texture. It's perfect for this Buddha bowl and can cook while the vegetables are roasting.

Roasted Buddha Bowl

Ingredients (serves 3 generously)

• 1 broccoli head, cut into florets
• 1 cauliflower head, cut into florets
• large handful radishes, halved (or quartered depending on the size)
• 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15 oz.), drained and rinsed
• 1 - 2 tablespoons olive oil or sesame oil
• generous sprinkle of garlic powder
• pinch or two of salt
• 1 cup quinoa, (rinse if you pref) 
• 1 1/2 cups water
• chopped parsley, to garnish

Creamy Lemon Hippie Sauce

• 1 can (15 oz) cannellini beans or chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups fresh cooked
• 2 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• 2 tablespoons nutritional yeast, optional
• 1 large garlic clove
• juice of 1 large lemon
• mineral salt, to taste
• 2 - 4 tablespoons water for thinning 

Preheat oven to 400 degrees.

In a large bowl, combine broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 35 -45 minutes, stirring once in between.

While vegetables are roasting, in a medium pot add quinoa and 1 1/2 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.

Next, prepare your sauce by placing all the ingredients in food processor/blender, except the water, and blend until creamy smooth. Add water 1 tablespoon at a time until desired consistency. You may also like to add more lemon in place of water for a really zesty lemon sauce. Taste for flavor adding extra garlic or salt if needed.

Serve vegetables on top of quinoa, add a generous amount of sauce on top...don't be shy with the sauce, it's so good and healthy. Add some freshly chopped parsley and cracked pepper or lemon pepper if you like. A Buddha bowl fit for a king or queen!

Store left overs in an air tight container in the refrigerator for up to a week

Notes:

If you have sauce left over, you can use it a dip for veggies or pita chips, or as a spread for sandwiches.

You may also like to try this Sriracha Cashew Cream Sauce in place of the sauce suggested above for a spicy twist or this Tahini-Miso Dressing for another mellow sauce!

Enjoy!

Image of the sitting man with his Buddha bowl comes from the first published book by Anna Thomas called, The Vegetarian Epicure. You can find all four of her books here including her new book, Love Soup. I stumbled onto this graphic from this blog post at Gluten Free For Good: Buddha Bowls and Hippie Chicks.

A final note, food for thought from a genius...

'If someone thinks that peace and love are just a cliche that must have been left behind in the 60's, that's a problem. Peace and love are eternal.'

~ John Lennon

Avocado and Black Bean Tortas

Can I make you a sandwich? A really really yummy sandwich? If you say yes...I will make you this avocado and black bean torta. It is absolutely delicious and I have no doubt that you will love it! This is for anyone and everyone, vegan or not! This fills your protein needs, has lots of fiber and is full of flavor...wonderful flavor, and texture. Now without further ado, let's eat...

Avocado and Black Bean Tortas

Ingredients

• 1 1/2 cup thinly shredded green cabbage
• 1 large ripe tomato, seeded and chopped
• 2 large radishes, thinly sliced
• red onion, a few thinly sliced pieces
• 1 can (15oz) refried black beans, warmed or at room temp
• 1 or 2 avocados, pitted, peeled and sliced
• sriracha cashew cream or cilantro lime cashew 'sour cream', as spread 
• 3 crusty or soft sandwich rolls, split (I used telera)
• 1 - 2 limes
• hot pepper sauce, as garnish, optional

Prepare your veggies and beans. Slice your bread and remove some of the soft bread from the inside of the top slice, making a slightly hollow area for the sandwich filling (this is optional depending on what your rolls are like, you be the judge, I removed a small amount from mine).

Spread a good amount of the refried black beans over the bottom half of each roll. Top with avocado, radishes, red onion and cabbage. Spread your condiment of choice on the top portion. Squeeze some lime over the bottom portion and cover with the top half of the rolls. Serve immediately, or wrap and pack to go (if you can get out of the door without eating them). Makes three sandwiches.

Notes:

Alternately, you could make this like the original recipe and combine the cabbage, tomato, radish and red onion in a medium sized bowl. Squeeze the lime juice on top and add a teaspoon or so hot sauce of choice mixing well to coat. Layer as above with beans, avocado, veggie mixture and some condiment of choice.

Options for those who are eating gluten free. Turn this recipe into tacos using corn tortillas or use gluten free bread of choice.

I highly recommend getting into the habit of making your own spreads but if you happen to be allergic to nuts or just don't have the time to make your own, you can just as easily use 1/4 - 1/2 cup veganaise and add a little sriracha, about 1 teaspoon at a time, until your desired flavor/heat is reached.

Enjoy to the fullest!

Inspired by this recipe from William Sonoma

Asian Slaw Salad + Miso Ginger Dressing

Simple, flavorful and delicious. This colorful Asian style slaw can be served alone or as a side dish. I had this for lunch today and it was fantastic as a stand alone salad. It would also pair nicely served at room temperature on top crispy pan fried tofu. The dressing packs tons of flavor and uses very little oil, which may be omitted if desired. Easy to put together and can also be made ahead of time and kept separately in the refrigerator or mixed together to mingle. Great way to add beneficial miso & ginger into your meal plans along with fresh vegetables. Try squeezing a little lemon on top for added zest. Recipe is adapted from Food 52.

Asian Slaw Salad + Miso Ginger Dressing

Ingredients

• 2 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 2 radishes, julienned
• 1 carrot, peeled & julienned
• 1 tablespoon black sesame seeds

Miso-Ginger Dressing

• 1 inch ginger, finely grated
• 1 clove garlic, finely grated
• 2 tablespoons mellow miso
• 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
• 1 tablespoon tamari
• 2 teaspoons toasted sesame oil, optional
• 3 tablespoon water

In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.

In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold. Serves two generously or four as small sides.

Notes:

Thinly sliced green onions would also be a great addition to this salad.

Enjoy!