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.

Raw Creamy Cucumber Dip/Dressing

1 c. slivered almonds, soaked for at least 6 hours and kept refrigerated (other nuts could be used and may not need to be soaked first, although that would make it easier to blend them)
1/4 c. lemon juice (or to taste)
Water to desired consistency, start with 1/4 cup 
1/2 tsp salt (or to taste)
1/2 tsp onion powder
1/2 tsp garlic powder
1 - 2 cloves fresh garlic
1/2 tsp citric acid (optional)
2 avocadoes
1 large cucumber, halved and seeded
3 Tbsp nutritional yeast
1 1/2 Tbsp dill weed
2-4 drops stevia (optional)


Blend almonds, lemon juice, and water until almonds are smooth and there is no grit. Combine remaining ingredients and blend on high until smooth and creamy. Adjust seasonings to taste.

Fluffy Banana Cake with Creamy Carob Frosting

Vegan cakes, especially when made with whole wheat flour can often turn out to be either gooey mound or a hard brick. Bananas keep this cake soft and moist without weighing it down or making it gooey, while using whole wheat pastry flour keeps it lighter than regular whole wheat flour would. The frosting is a mock buttercream made with avocados of all things! This just came to me while wondering how I was going to make a "buttercream" frosting for my husband's birthday cake with no butter, margarine, or powdered sugar. I had a basket full of ripe avocados, so I thought, "Hey, it's worth a shot". I had to tweak it a bit to get the consistency and taste I wanted, but I turned out great, and no one at the table was any wiser about the lack of butter.

Cake:
2 1/4 cup whole wheat pastry flour
1/4 tsp stevia
1/2 cup xylitol
3/4 cup water
1/2 cup almond milk
3 small ripe bananas
3 1/2 tsp aluminum free baking powder
1 tsp salt
1 tsp vanilla

Frosting:
2 ripe avocados
3 - 4 Tbsp carob powder
1/4 tsp stevia
3- 4 Tbsp xylitol
1 - 2 Tbsp honey or agave (optional)
Pinch of salt
Splash of almond milk

For cake: beat all ingredients with electric mixer on low speed for about 30 seconds, then on high speed until well mixed and smooth. Do not over mix. Pour into cake pan(s). Bake at 350 degrees F for 40-45 minutes for rectangles, 30-35 minutes for 9-inch rounds, 20-25 minutes for 8-inch rounds, or until toothpick inserted in the middle comes out clean. Cool in pan on wire rack.

For frosting: beat all ingredients with electric mixer on high until smooth and whipped. Adjust sweetener and carob powder to taste. Frost cooled cake as desired.

Chocolaty "Cream" Pie with Raw Nut Crust

This is a real treat! The crust is raw and gluten free, and can be used in any pie or tart recipe, and the filling is raw with the exception of the carob powder and Roma. Bet you can't eat just one piece!

3 large ripe avocados
1/4 cup plus 1 Tbsp coconut oil
1/2 cup carob powder
3 Tbs Roma instant coffee substitute (to make gluten free, use 1 1/2 Tbsp brewed roasted dandelion tea)
1 cup molasses or agave
1/2 tsp salt

Put all ingredients in a food processor and process until smooth and no chunks remain. Pour into crust, and put in freezer for at least 30 minutes before serving. This makes it easier to cut.

Crust:
1 cup almonds
1 cup walnuts
1 1/2 Tbsp coconut oil
2 Tbsp molasses or agave

Grind nuts in your blender or food processor until fine. Add remaining ingredients and mix well. Press into a pie pan.