Easy Vegan Sushi

Ingredients

½ cup cooked short-grain Sticky Brown Rice

Sushi Nori (dried sea weed wrapper)

½ Pickled Ume Plum, finely diced

Vegetable strings - Cucumber, Carrot, Radish, etc. - less than one ounce per roll

Directions

While Rice is still warm, mix Rice with Ume Plum.

Place Nori on wax paper and spread Rice evenly over entire piece of Nori, leaving about ¼ inch of nod around edges. Nori will become soft. With the wide end positioned horizontally to you, place Veggie strings on the Rice about ½ inch from the edge of the Rice on the side of the Nori closest to you. Veggie strings should be placed in a row along the entire length of the Nori (horizontally to you).

Starting with the Veggie end, gently roll the Nori "pin-wheel" style away from you, keeping Veggie strings in the middle. Dampen edge of the Nori to allow it to stick to itself when done rolling.

Cut off excess Nori from rolled ends and slice roll into 1 inch pieces with clean sharp knife..

Makes I serving

Abstinent Measuring

1 serving = 1 grain

Note

Refer to Sushi instructional books for more information and different rolling techniques. Bamboo rolling assist devices are available at Asian Markets and Whole Foods

I make several of these at once - when rolled, can be wrapped in plastic wrap and frozen prior to cutting. To defrost, take one roll out the night before and put it in the fridge, it's usually ready by dinner the next night - just slice as instructed above when defrosted.

Where to find it?

Sticky Brown Rice: also called sweet brown Rice - found at Whole Foods in bulk bin area

Pickled Ume Plum: found at Whole Foods and in Asian groceries

Serving Suggestions

Serve with Soy Sauce, Wasabi and Pickled Ginger

Make-it-A-Meal

Great with 8 oz. adzuki beans on the side with 2 cups of stir-fry Veggies for dinner

*contribution from Area II Cookbook 2004

Chicken Fried Rice

Ingredients

12 oz Chicken, cut into strips

1 ½ cup Brown Rice, cooked

1 ½ cup Carrots, shredded

1 cup Onion, chopped

1 cup Mushrooms, sliced

2 TBLspoon Soy Sauce

3 TBLspoon Sesame Seed Oil

Non-stick Spray Oil

Seasoning Mix

 1 TBLspoon fresh Ginger, peeled and chopped

 1 lg clove Garlic, lightly mashed and peeled

 1/8 teaspoon Fennel Seed

 1/8 teaspoon Cinnamon

 1/8 teaspoon dried Orange Rind

 Salt and Pepper as desired

Directions

Spray large skillet or wok with Non-stick Spray Oil and add Sesame Seed Oil.  Heat over a low flame until very hot.  Place Chicken strips in Oil with Seasoning mix and heat until almost done.  Add Onion, Carrots and Mushrooms, stirring frequently for 3 to 5 minutes. Add cooked Rice and mix well.  Sprinkle mixture with Soy Sauce and cook for about 10 minutes or until vegetables have softened. Measure 4 oz of chicken into each of 3 dishes.  Add 1 c of vegetable to each dish and serve.

Serves 3. 

Abstinent Measuring

Each serving = 1 protein, 1 vegetable, 1 grain and 1 teaspoon oil

*contribution from Area II Cookbook 2004

Gucci Sushi

A fun way to eat your whole grain serving with a little Asian flair!
Ingredients:
1/2 cup cooked brown rice (any brand)
1/4 c hummus (to get the rice sticky)
2 thin slices of red bell pepper
2 thin, long slices of cucumber
2 T. fat free cream cheese
1 paper thin sheet of seaweed wrap (10 calories)
In a small bowl mix the hummus and the rice together to create a sticky ball. Lay out the seaweed wrap on a flat surface and spread out the rice to about 2/3 of the distance to the top.
Place the slices of vegetables (you could also use cooked asparagus or any other veggie) on the rice. Gently roll up the wrap to meet the top. Gently moisten the top end so it will stick to the rest when it is rolled up. Slice in 1 inch pieces. Sprinkle soy sauce for extra flavor. The first photo equals 1 serving.
Abstinent Measuring:
1 grain serving
1 fat
1/4 protein
1/8 vegetable
Make it a Meal:
Make a stir fry with 3 oz chicken and 3/4 cups of the left over sliced vegetables. Add an 8 oz salad and you have a fun, abstinent meal!

Martha’s Favorite Breakfast

Ingredients

2 Eggs

1 big delicious, crisp Apple, sliced however you want

4 oz Brown Rice ( I make rice in very large batches and freeze it )

1 teaspoon Oil

1 cup Cinnamon Water, 1/2 at a time (see separate recipe)

Salt and Pepper. 

Optional

Powered Cinnamon it you want that extra bit of cinnamon flavor. 

Directions

Heat Oil in the skillet on med-high to high heat.  Arrange the Apple slices in nice pattern, I like to go in a circle. Sauté the slices until they get nice and brown and start to caramelize on both sides. This takes about 10-15 minutes on my electric stove. If I am in a hurry I go with a higher heat but have to be careful it doesn't burn. Add 1/2 the Cinnamon water and listen to the sizzle and smell that sweetness as the Apples and Cinnamon become one. A wonderful liquid starts to magically appear as the Cinnamon Water evaporates, oh it is soooo beautiful.

Add the Brown Rice and let it help absorb the remaining liquid. Depending on my time or how hungry I am I could let the Rice cook to the texture of a pilaf by adding more Cinnamon Water, letting it reduce and absorb. Make a nest in the Rice. Add a little more Cinnamon Water.  Add the Eggs, cover the pan and steam the Eggs until the tops of the Eggs are not slimy but Yoke is not hard and a little runny. About 3 minutes. I find this the trickiest part of the recipe --getting the Eggs just so the yoke will run into the rice for a lovely creaminess.  Salt and Pepper the Eggs.

There we have Eggs in a Rice nest surrounded by a ring of caramelized Cinnamon dusted Apples (I don't put the powdered cinnamon on the eggs, you can if you want to) caressed by this amazing sauce.

Abstinent Measuring

1 serving = 1 protein, 1 fruit, 1 starch, 1 teaspoon Oil

Note

Apple: The thinner the slice the quicker it cooks and can get mushy quickly which is no so bad. I usually make my slices as uniform as I can get with a sharp knife cause they cook more even that way. I slice them horizontally so the seed "star" shows then slice in half again so I have nice half moons 

Use a good Skillet, preferably a Teflon one. Skillets are an important. The success of many a dish depends on the tools you use. I love the T-Fal 12" Teflon Professional. I have had it for 6 months and use it nearly every day. The teflon coating is holding up well but they all will wear out within time. Some sooner than others.

*contribution from Martha W

Rice Pudding

Ingredients

1 cup cooked Brown Rice

1 Egg

1 cup Milk

¼ teaspoon Cinnamon

1/8 teaspoon Nutmeg

1/8 teaspoon Allspice

1/8 teaspoon Cumin

1 pkg artificial sweetener

Directions

Preheat oven to 325 degrees.  Spray small casserole dish with nonstick spray. Mix together egg and milk.  Beat until thoroughly mixed.  Add seasonings and sweetener.  Add rice. Pour into sm casserole dish.  Bake for 20 to 25 minutes or until liquid has been absorbed. 

Makes 2 servings

Abstinent Measuring

1 serving = 1 grain, ½ protein

Note

The original recipe just listed the spices.  The quantities listed for Cinnamon, Nutmeg, Allspice and Cumin are to taste.

*contribution from Area II Cookbook 2004