I highly recommend this recipe to go with the raw sushi rolls. I spread it on the Nori sheet before I lay the veggies on, and it is sooooooo delicious!
As Many sheets of dried Nori as you want to make rolls (make sure to use dried not roasted to keep the recipe raw)
-Grated Carrot
-Avocado
-Cucumber
-Nama Shoyu (unpasturized soy sauce, available in health food stores)
Directions:
Slice cucumber in thin lengths. Lay on seaweed then put grated carrot.
Slice the avocado into thick slices and lay a slice next to a slice or two of cucumber. Sprinkle with Nama Shoyu and roll up!
Options: Add a lettuce leaf or two, or get creative and shred some beet, or any other fruits or veggies you can think of!
Ingredients
* 1 tbsp olive oil
* 1 onion, chopped
* 1 Banana or Anaheim peppers, chopped
* 1 green pepper, chopped
* 2 red peppers, chopped
* 20 baby carrots, chopped
* 5 cloves garlic, diced
* 10 button mushrooms
* 2 jalapeños, chopped
* 1 tbsp cumin
* 3 tbsp chili powder
* 2 tsp cayenne pepper
* 2 tsp cinnamon
* 2 tbsp oregano
* 1 tbsp basil
* 1 tbsp paprika
* 2 tsp mustard powder
* 28 oz whole tomatoes
* 28 oz crushed tomatoes
* 1 small can tomato paste
* 1 cup quinoa
* 2 19-oz cans mixed beans
* Water, as required
Directions
1. Heat olive oil in a VERY large stockpot.
2. Add onion and sweat down thoroughly.
3. Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
4. Add spices and stir until fragrant.
5. Pour in stout, tomatoes, crushed tomatoes and tomato paste. Stir well and add water as required (the mixture should be fairly liquid).
6. Let simmer on low heat 45 minutes.
7. Add quinoa, stir and simmer 20 minutes, adding water if required.
8. Add beans along with their liquid, stir and simmer at least 15 minutes before serving.
Chocolate Cake Recipe:
- 1.5 cups flour
- .5 cups oil
- 1 cup sugar (or less…depending on your sweet tooth)
- 1.5 tsp. baking soda
- 3 tbsp. coco powder
- .25 tsp. salt
- 1 cup soy milk
Directions:
Use electricmixer or whisk with fork in bowl until fully mixed, then bake at 375 for 25-30 minutes in a lightly greased pan.
Traditional German Frosting Ingredients:
1 stick Vegan margarine (1/2 cup)
3/4 cup unrefined sugar
1 1/2 cup shredded coconut
1 cup pecans
1/2 cup soy milk (chocolate soy milk is fun!)
1 teaspoon vanilla
Directions:
Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon. Pour then spread on cake while frosting is still warm. Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).
For a full birthday cake try making two chocolate cakes and doubling the frosting recipe. Then put one cake on the bottom, put a medium thick layer of frosting on top and place the second cake on top. Frost the top and the sides thickly and place in the fridge.
Ingredients:
1 cup peanut butter, creamy
1/2 cup unrefined (organic) white sugar
1 1/2 cups of vegan chocolate chips
1/4 teaspoon salt
12 paper muffin cups
Directions:
Cut the top half of the muffin cups to where they are about half the original height.
Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them.
Using a spoon or paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer so that the chocolate hardens. BUT! be sure to keep the layers really thin, trust me, thick is not better in this case.
In a separate bowl combine the peanut butter and salt and fold in the powdered vegan sugar.
When the chocolate cups have hardened put the peanut butter mixture into the microwave for 1 minute. Wait 1 minute for it to cool and then bring out the chocolate cups.
Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. You have the option of putting the top layer of chocolate on now or after the peanut butter has hardened in the freezer. Both ways work just as well in my opinion.
Place the cups in the freezer and wait an hour (or as long as you can).
Serves: 12
Preparation time: 1 hour
Speaking of num nums!!! Today’s recipe I tried out for the first time was home made pesto with cashews. Oh, wow! Seriously yummie 
Ingredients:
3 cups fresh basil, loosely packed
2-3 cloves garlic
1 1/4 cups raw cashews
1/2 tsp salt
6 tbsp olive oil
1/4 cups nutritional yeast
Directions:
Blend all ingredients, except olive oil and nutritional yeast in food processor for approximately 1 minute, or until smooth. Add olive oil and nutritional yeast and blend until smooth and creamy. I recommend popping in into the fridge as I serve it raw, and thus want it nice and cold. But it is suuuuuper tantalizing served hot on pasta.
Enjoy!
Last night’s dinner was one of my more memorable ones. I come from a Ukrainian background, so I am a big fan of perogies, sausages and onions. I decided to conquor this childhood delicacy which was, fortunately, simple and quick. The meal started with a trip to SuperStore, a place I generally avoid like the plague for it’s crowds, low quality standards, and ocasionally selling shark fin soup in tins. I do make the trip out from time to time because of their low prices on a few of my favorite organic items, and they are the only store I’ve found that sells Vegan parogies, No Name brand Potato & Onion stuffed (1kg for $2.10!!)
I picked up a bag of parogies, then headed back to my neck of the woods, to my friendly neighborhood organic grocer, Drive Organics (1045 Commercial Drive) to pick up a package of tofurky sausages, 3 small red potatoes, two large onions, some garlic, and a leek. I thawed the parogies, then fried them for 20 minutes with one chopped onion in some cooking oil. After the first 10 minutes, I added in the Tofurky sausage. In a separate pan I began frying the 3 cubed potatoes for 5 minutes, then added in the other chopped onion. I let them cook for 8 minutes while stirring both pans often. Finally, I added the leek, and the garlic and let the veggie mix cook for 5 more minutes adding just a dash of salt and pepper.
I ate it all together, and the only thing I would have added would be tofutti sour cream, though it was all absolutely delicious anyway!
I hope you try this, and I hope you find it as tasty and affordable as I did!