Ingredients
2 1/2 cups cooked brown rice
1 lemon, juiced
1 1/2 tablespoons agave
3 nori sheets
1 avocado, cut into sticks
1 cucumber, cut into sticks
Sprinkle toasted sesame seeds
1 sweet potato, peeled, sliced and boiled
Directions
1. Cook the rice according to the package directions. When the rice is ready, stir in the lemon juice and agave using a metal spoon (not a fork, or else it will become too fluffy). Chill the rice for about 1/2 hour or until cold enough to hold its shape well.
2. For "right side out" maki, use a cutting board or a bamboo mat, and lay 1 sheet nori smooth side down on the board. Grab a handful of the sushi rice and plop it in the middle of the sheet (have a bowl of water nearby, your hands will get a bit sticky).
3. Spread a very thin layer of rice, line up avocado and cucumber at 1 end of the nori sheet, and just start rolling it up! The nori will soften from the moisture of the rice so be careful not to rip it! Chill in the fridge to let it "set" and then cut into pieces with a sharp, non-serrated knife. Wet the knife every now and then to get the stickiness off.
4. For inside out maki rolls, lay a piece of plastic wrap onto cutting board or mat. Then place the nori on top, this time rough side down. Spread a thin layer of rice onto the smooth side and then flip over only the nori, leaving the plastic wrap on the board. Line up fillings and roll using the plastic wrap to protect your hands. Sprinkle the roll with toasted sesame seeds and cut into pieces.
5. For the nigiri, cut the cooked sweet potato slices into rectangles and chill in the fridge until cold. Mold the remaining sushi rice into small rectangular prisms and chill in the fridge. When you are ready to eat the nigiri, simply place a sweet potato slice onto the rice shape.
Source: vegweb.com
Ingredients
2 large portobella caps
1/4 c. balsamic vinegar
1/4 c. Yellowtail shiraz wine
1-2 t. rosemary
1 box fettucine noodles
Vegan Fettuccine Sauce
One fistful of basil leaves
One dozen cherry/grape tomatoes
1/4 c. pine nuts, toasted
Directions
1. Place vinegar and wine in a large container with the rosemary. Add your portobella caps and allow to marinate for at least a few hours.
2. Boil your noodles according to the directions on the package.
3. Whip up your alfredo sauce.
4. Toss your marinated 'shroom caps into a Foreman grill (or onto a grill-top hubcap on your stove) and grill until tender.
5. Roll your basil leaves into small cylinders and then cut them into tiny slivers. (There's some sorta frenchy-term for this, but I can't remember what it is. So we'll call it "voulez vous-ing" the basil.) Cut your cherry/grape tomatoes in half.
6. Place a mushroom cap on a plate. Top with noodles and alfredo. Sprinkle basil, tomatoes, and pine nuts on top to taste.
Source: yeahthatveganshit.blogspot.com
Valentine's Day is only two days away, but there is still time to make your loved one(s) a special homemade gift! Tea bags are great for tea lovers of course, but they can also be used in the bath! The bags are easy to create and can be completely customized! We sell everything you need to get started with the exception of paper and thread! Empty tea bags come in packs of 40 for $3.99 and can be sealed easily using an iron or curling iron. We also have reusable cotton bags with drawstrings. We carry many loose teas and herbs, so that you can completely customize the bags for the recipient. Some suggestions include, eucalyptus, pink or red rose buds, chamomile, jasmine, rosehips, calendula, lavender, peppermint, yerba mate, even dried fruit...the combination possibilities are endless! Once you have customized the bags, cut little hearts out of paper and attach them to the bags with string and a needle. Write sweet little notes on each tag. You can be punny and write things such as, "You're Tea-riffic!" and "You're My Cup of Tea!" or be keep it simple with "I Love You." or "Mi Amore." Package up the teas in a recycled box or tin, a mug, etc. This is a great gift for anyone on your list, teachers, significant others, siblings, parents, possibly even children! Have fun with this one!
Ingredients
2 small yellow-skinned potato, unpeeled, 1” pieces
1/2 large sweet potato, peeled and chopped
1 tsp extra virgin olive oil
1 cup diced red onion
1 jalapeno pepper, seeded and diced
1 small tomato, chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tbsp fresh lime juice
1 cup shredded dinosaur kale, large stems removed
1.5 cups cooked black beans (or 15-oz can), drained, rinsed
Fine grain sea salt (or Herbamare) & ground pepper, to taste
Toppings: Avocado slices, salsa, cilantro
Directions
1. In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 12-15 minutes, or until just tender.
2. Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.
3. Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.
4. Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season
generously with salt and pepper and stir well, heating for a few minutes more.
5. Finally, stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! Use leftovers on a salad for a fun twist.
Source: ohsheglows.com
This Saturday, February 9 (1pm-4pm), Healthy Home Market at South End, will be hosting our annual Wine and Cheese Tasting! Come out and enjoy some of the finest wines from local and national vendors. We will be pairing each selection with tasty bites and tempting treats to help inspire you for that special Valentine's Day dinner. Try new varietals that tease the palette and leave you thirsty for more.
Wine/Beer Vendors
Tryon Distributing, Ararat Import, Widmer Brothers Brewing (Gluten Free), local NC Raylen Vinyards, Freedom Beverage Company, Moonstone Crossing Winery and The Country Vintner.
Food Demos
KW Collards, Sadie's Fishcakes, Runa Tea and Tavern Cheese Spread.
Supplement Demos
Amazing Grass, Barlean's Omega Swirl, Garden of Life and Ultima Refresher.
Plus, we will have passive food demos throughout the store, including Dancing Deer Baking Co. treats, coffee, fruit, various chocolates and a selection of fine cheeses from Tree of Life, plus delicious vegan cheeses! Jeff Brown will be on hand to serenade us and Scentsey Candles will be there to set the mood! See you all Saturday!
Ingredients
Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons low-sodium soy sauce
4 cups thinly sliced leek (about 4 large)
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps (about 4 oz)
2 (4-inch) portobello mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic (about 20 cloves)
1 (14 1/2-ounce) can vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)
Directions
1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saute 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
2. Add leek and mushrooms to pan; saute 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie the celery leaves, thyme sprigs, and parsley sprig together securely with string. Add herbs, garlic, and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat, and simmer 15 minutes.
3. Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt, and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Source: cookinglight.com
2 1/2 cups cooked brown rice
