Vegetables, 3 Ways, 3 Days

November 12, 2016

 

So, you have a tad bit too much vegetables left over from that salad yesterday for a family dinner. Well, way too much. What do you do?

 

Here are 3 ways to prepare vegetables inspired by Asian cuisine! All are raw, vegan, and super easy to make!

 

DAY 1 | SUSHI

 

 

Ingredients

 

  • 1 cup sushi rice

  • 2 sheets of Nori seaweed

  • ½ carrot, peeled and julienne

  • ¼ red pepper, julienne

  • ¼ cucumber, julienne

  • ½ avocado, sliced

  • Black sesame seeds, for topping

 

Sticking Agent

  • 1 tsp. agave syrup (alternative sweeteners: mirin or honey) 

  • 1 tsp. rice wine vinegar

  • 3 tbsp. water

 

Directions

 

  1. Rinse 1 cup of sushi rice with cold water. Add rice and 1 1/3 cups of water to a pot. Bring to a boil, then let it simmer for 15 minutes or until water is evaporated.

  2. Cover sushi rolling mat with plastic wrap

  3. For Maki Sushi: Add 1 sheet of Nori to sushi mat. Spread rice on the rough side of the Nori sheet evenly. Add vegetables in a straight line on one side of the mat, leaving about an inch of space from the end of the mat, then roll tightly. Cut into ½ inch pieces

  4. For California Roll: Add rice directly to sushi rolling mat. Add Nori on top of the rice. Add vegetables in a straight line then roll tightly. Add black sesame seeds and cut into ½ inch pieces

  5. Serve with soy sauce mixed with sesame seeds

 

 

DAY 2 | RICE PAPER SPRING ROLLS

 

 

Ingredients

 

  • Rice paper

  • Handful of lettuce, sliced

  • Handful of red cabbage, sliced

  • ¼ red pepper, julienne

  • ½ carrot, peeled and julienne

  • ¼ cucumber, julienne

  • 1 bulb green onion, sliced

  • ½ avocado, sliced

 

Directions

 

  1. Soak rice paper in cold water for 7 seconds

  2. Add lettuce, red cabbage, red pepper, carrot, cucumber, green onion, and avocado to the middle of the roll

  3. Roll tightly halfway, then tuck in the sides, and roll the remainder of the roll. Serve with sweet chili sauce

 

 

 

DAY 3 | TROPICAL COLESLAW

 

 

Ingredients

 

  • Handful of red cabbage, sliced

  • ½ carrot, peeled and julienne

  • ¼ red pepper, julienne

  • ¼ cucumber, julienne

  • 1 mango, peeled and sliced

  • 1 bulb green onion, sliced

 

Sauce

  • 1 lime

  • ½ lemon

  • 1 tbsp. agave syrup (alternative sweeteners: mirin or honey) 

  • 1 tbsp. rice wine vinegar

 

Directions

 

  1. Add all vegetables to a bowl

  2. In a separate bowl mix rice wine vinegar, agave syrup, lime and lemon. Mix and add to vegetables

  3. Top with sesame seeds

 

 

Visit https://www.youtube.com/watch?v=Rg3GQb9XETo to see the video on how to make these three delicious meals! 

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