Tag Archives: tasty

Very Veggie Asian Rolls

Here raw cauliflower replaces traditional white rice- a delicious, and super nutritious, substitution.

INGREDIENTS
5 sheets Seaweed, Nori, dried
3 cups Cauliflower, fresh, rinsed
1 tablespoon Vinegar, rice
1 tablespoon Mirin (sweet rice wine)
1 tablespoon + as needed  Water
½ tablespoon Sugar
2 tablespoon Sesame seeds, white
1 cup Carrots, peeled, cut matchstick
1 cup Cucumber, peeled, seeded, cut matchstick
1 cup Sprouts, alfalfa, fresh
¾ cup Avocado, fresh, cut wider matchstick
1/8 cup Ginger, pickled
4 tablespoons Tamari (or soy sauce), low sodium, gluten-free
To taste  Wasabi

PREPARATION:
In food processor, chop cauliflower until pieces are the about size of grains of rice; transfer to large bowl.  In a small bowl, whisk to combine vinegar, mirin, sugar and 1 tablespoon of water; mix in sesame seeds; pour vinegar mixture onto cauliflower and toss to combine.

Lay a Nori sheet out flat on a sushi roll mat. Wet edges of Nori sheet with a small amount of water. Spread a thin layer of cauliflower over sheet, leaving only about an inch of Nori on one edge uncovered. Lay carrot, cucumber, sprouts and avocado out in center of filling, making sure to extend filling slightly out on each end. Carefully roll sushi with mat up to uncovered end. Wet the uncovered Nori edge with water and press to seal shut.

Wet a sharp knife with a damp cloth. Cut roll into 8 pieces, continually wetting knife in between slicing.

Garnish: Serve with wasabi, ¾ tsp soy sauce, and a few pieces of pickled ginger

Makes 5 servings

SERVING SIZE: 1 roll/ 8 pieces


Baked Taro Chips

Baked Taro Chips with Onion Dip on Radicchio

Baked Taro Chips
A healthier version of the Hawaiian snack favorite.  If you cannot obtain fresh taro root, you can substitute with white or sweet potatoes.

Serve with Onion Dip.

INGREDIENTS:

5 each  Taro root, small, fresh

5 cups  Water

¼ cup Vinegar, white

as needed Spray oil

PREPARATION:

Peel taro root and slice very thinly on a mandolin. Place in bucket with water and white vinegar, and soak for a couple of hours.

Preheat oven to 325 degrees. Rinse soaking taro chips; dry with towel. Place in large bowl and toss with salt, pepper, paprika. Lay chips out on baking sheet sprayed with oil and bake for about 10-12 minutes, making sure to flip chips halfway through cooking.

Hawaiian Patter with Veggie Rolls, Baked Taro Chips with Onion Dip, Sweet Potato Curry Yogurt Salad


Black Eyed Pea, Wild Rice and Fresh Corn Salad

This is a great summertime salad. Serve it at your next picnic or barbeque.

INGREDIENTS:

1/2 cup Black-eyed peas

1/4 cup Onion, white, minced

2 tablespoon Olive oil

1/4 cup   Rice, wild, long grain, dry

1/2 cup   Vegetable stock

1/2 teaspoon   Cumin

1/8 teaspoon   Black pepper, fresh ground

1/8 teaspoon   Sea salt

1/8 teaspoon   Chili Powder

1/8 cup  Thyme, fresh, minced

1/4 cup  Cilantro, fresh, minced

1 teaspoon  Vinegar, white wine

3 tablespoon Lemon juice, fresh squeezed

1/2 cup Corn kernels, fresh cut off cob

1/4 cup   Pepper, red, minced

1/8 cup   Pepper, green bell, minced

1/4 cup  scallion, diced

PREPARATION:

Cover peas in plenty of water and soak overnight.  Drain and rinse. Put soaked peas in small water with more fresh water and cook on a high flame until boiling. Reduce to simmer and cook until tender. Drain water and chill beans.

In a small pan, heat vegetable stock. Saute onion in a medium pot with a very small amount of the olive oil; cook until translucent; stir in rice.  Add heated vegetable stock, cover and simmer until all of the liquid is absorbed by the rice.

In a small bowl, combine cumin, pepper, salt, chili powder, thyme, basil, lemon, vinegar, and remainder of oil. Whisk to combine.

In a large bowl combine cooked peas and rice with the corn, peppers and scallion. Toss with dressing to combine. Serve room temperature.

Yield: 6 servings

Serving size: 1/2 cup