Easy Personal Sushi Bar

A couple of weeks ago, The Vegan Stoner posted some really yummy-looking Rice Balls. We just happen to have a lot of TVP sitting around that we need to find a way to use, so I added it to my list of things to try.  And, of course, as I got ready to make it, the recipe took on a Lazy Spin.

This recipe serves one person.  Multiply it by the number of people you're serving to make it as big or as little as you need!

Ingredients:

Basics - everyone needs these:

• 1 cup sushi rice, cooked with 2 tsp. vinegar
• 1/4 cup DRY burger-style TVP, rehydrated with 1/8 to 1/4 cup hot water
• 1 Tbsp. mayonnaise or vegenaise
• 1 small package roasted seaweed (nori)

Creative ideas - mix and match any or all of these to create your own custom sushi bar!  Pre-mix some ingredients or give each diner a small bowl to mix up their own concoction.

• Pickle relish - sweet and/or dill
• Chopped olives
• Soy sauce
• Wasabi paste (Japanese horseradish)
• Sesame seeds
• Tabasco sauce
• Gochuchang (Korean red pepper paste)
• Pickled ginger
• Veggies, such as avocado, carrots, cucumber, green onions
• Any other spicy or savory favorites!

Directions:
Take a sheet of nori out of the package. Put a spoonful of rice on it, then a spoonful of your delicious personalized sushi concoction.  Fold it up like a little seaweed taco, and enjoy!

My favorite blend was: TVP, mayo, soy sauce, tiny touch of wasabi, sesame seeds, and gochuchang
Mr. Vegetarian liked: TVP, mayo, dill relish, olives, soy sauce, sesame seeds, and wasabi
The Veggie Kid liked it simple: nori, rice, and soy sauce.  But, boy, does he love that nori!

Easy Southwest Quinoa

This is a delicious vegan recipe using quinoa, a protein-rich grain.  It's a quick and easy one-dish meal!  I adapted this from the recipe on the back of my Archer Farms quinoa.

Ingredients:

• 1 cup quinoa, rinsed
• 1.5 cups water
• 1 bag frozen steam-in-bag southwest corn & black bean mix*
• 3 Tbsp. lime juice
• 2 Tbsp. olive oil
• 2 tsp. ground cumin

After rinsing, combine the quinoa and water in a rice cooker and cook using the white rice setting.  When quinoa is ready, follow package directions to steam the frozen veggie mix in the microwave.  Meanwhile, combine lime juice, olive oil, and cumin in a small bowl.

Add vegetables and dressing to quinoa and mix together.

Makes 4 servings.

*Note: If you don't have the frozen veggie mix, the recipe is still pretty easy. In place of the mix, use

1 can black beans, rinsed and drained
1 can sweet corn, drained
1 red bell peper, diced
1/4 cup cilantro, chopped

I'm Back!!

For the past couple of years, Mr. Vegetarian has been doing most of the cooking while I drowned in work. Now he's working and I'm back in the kitchen. It's fun (so far)!

Yesterday I was shopping and found a bag of quinoa at Target. I've been hearing a lot about it, so I picked it up to look at it. It had a WONDERFUL looking recipe on the back, so I decided to get some and try it out.

The recipe called for black beans, corn, and a red bell pepper, along with some seasonings. Imagine my delight when I found a blend of just those things, already prepared, in the freezer section just a couple of aisles away!

I'm lazy, of course, so I immediately snatched it up. And at home, I googled directions for how to cook quinoa in a rice cooker. Gluten Free Goddess has very helpful instructions along with more quinoa recipes.

I plan to play with this recipe today, and if it's good, I'll post the whole thing!

Easy Enchilada and Rice Meal

This easy meal uses a slow cooker and rice cooker, so you can prepare your ingredients the night before, set the timer in the morning when you leave for work, and come home to a delicious, nutritious Mexican meal!

Vegetarian Enchilada Casserole
originally from The Best Slow Cooker Cookbook Ever

The Main Dish
28 oz. canned crushed tomatoes in tomato puree
14.5 oz. canned chunky salsa
6 oz. canned tomato paste
30 oz. canned black beans, rinsed and drained
15.25 oz. canned whole kernel corn, drained
4 oz. canned diced green chiles
1.5 Tbsp. ground cumin
1/2 tsp. garlic powder

Layering Items
5 corn tortillas
2.25 oz. canned sliced ripe olives, drained

Combine all main dish items in a large bowl and mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart crockpot or slow cooker; spread evenly. Top with one whole tortilla and whatever portion of another one you need to completely cover the area. Repeat layers 2 more times, ending with the rest of the tomato mixture (spread it evenly over the top tortillas). Sprinkle the olives on top.

Cover and cook on the low heat setting for about 5 hours. Serve hot.

I like to serve it with corn or tortilla chips to add a little crunch. You can also add some shredded cheese or sour cream if you don't mind it not being vegan.


Cilantro Rice
originally from The Ultimate Rice Cooker Cookbook

1 tbsp. butter
1/2 small white onion, chopped
1 cup long grain white rice
1.5 cups water
1/2 tsp. salt
1/2 cup fresh cilantro, chopped

If you want to use only the rice cooker, turn it on the regular cycle, melt the butter and sauté the onion right in the cooker. You can also do this step in a frying pan if you'd rather. In either case, sauté the onion until it's soft and clearish.

Combine the onion and all remaining ingredients in the rice cooker; mix well. Set on regular rice cycle and enjoy. It smells heavenly while cooking and tastes just as good!

I was able to successfully make a double recipe in our 5.5 cup rice cooker.