Vegan Sushi w/Brown Rice

Sushi is loved by many as a refreshing and light meal. However, with the overfishing of the oceans, the increasing risk of radiation and toxin contamination, and the pathogens and parasites associated with raw fish, people all over are looking for a healthier alternative. Look no further than this vegan version, which even replaces the typical white rice with a sticky sweet brown rice for more nutrition and staying power!

1 cup dry sweet brown rice, cooked according to package directions
1 pkg. sushi seaweed wraps
1 avocado, thinly sliced
1 small carrot, cut into small matchstick
1 small seedless cucumber, cut into small matchstick
1 red bell pepper, cut into thin strips

Dipping sauce:
1/4 cup fresh lemon or orange juice
1/4 cup tamari or soy sauce
1 tsp. toasted sesame oil
1 green onion, thinly sliced
2 cloves garlic, minced

Add a splash of rice vinegar or organic apple cider vinegar to the rice and stir well. Spread rice onto rough side of seaweed wraps all the way to the side, leaving an inch on one end. Add one slice avocado and a few strips of the other veggies on the opposite end of the space with no rice. Roll up tightly, being careful not to tear the wrapper, starting with veggies. Slice with a very sharp knife, preferably serrated, into 1/4 - 1/2 inch think slices. Serve chilled with pickled sushi ginger if desired. Mix all dipping sauce ingredients in small bowl. Serve with sushi.

Cauliflower Curry

1 small onion, chopped

3-4 large carrots, sliced on the diagonal

1 head cauliflower, cut into florets

2 cups other mixed veggies of choice

1/2 cup frozen sweet peas

1 lb. tofu, marinated or sauteed, optional

1 can coconut milk

2 Tbsp. curry paste, such as Thai Kitchen brand (available in the Asian food section at major grocers)

2 tsp. curry powder

Salt to taste

1 cup dry brown rice, cooked according to package directions

Heat Dutch oven on medium heat. Add onion and saute until just softened. Add remainder of veggies except for cauliflower and saute until they just begin to brown. Add cauliflower and about a cup of water. Cover, and steam until cauliflower is beginning to soften. You do not want to cook the veggies too long. Add coconut milk, curry paste, curry powder, and salt. Simmer until veggies are cooked though. Check salt, and add more to taste. Serve over brown rice.

Portobello Pot Roast with Rosemary Roasted Green Beans

This hearty meal comes together surprisingly quickly, on the table in less than 30 minutes. Feel free to use a variety of vegetables in the pot roast!

PORTOBELLO POT ROAST
1 medium onion, coarsely chopped
3-4 Portobello mushroom caps, cut into large cubes
4 large carrots, cut in large slices
15 small red potatoes or new potatoes, cut into chunks
2 cups water
2Tbsp. Chicken style seasoning
1/2 tsp thyme
1/4 tsp sage
1/2 tsp garlic and herb seasoning, such as McCormick
Salt to taste

Heat Dutch oven over medium high heat. Add a small amount of grape seed oil and onions. Cook onions until they just start to soften, then add mushrooms. After mushrooms begin to brown, add carrots and potatoes and cook for a minute or two. Add remaining ingredients, reduce heat to medium, cover, and simmer for 15 minutes or until veggies reach desired level of tenderness. Garnish with fresh chopped parsley, if desired.

ROSEMARY ROASTED GREEN BEANS
3 cloves garlic, minced
2 tsp olive oil
1Tbsp fresh rosemary, chopped or 1 1/2 tsp dried rosemary
1 bag frozen trimmed green beans
Salt to taste

Combine all ingredients in medium bowl and toss to coat green beans. Roast in 475°F oven for 18 minutes, or until they are heated through and have your desired texture.