A few months back my husband made vegan sushi and it was delicious. It was smoked tofu unagi and I really enjoyed, especially as someone who had a complicated relationship with sushi before going vegan. I loved it and I’ve been wanting to have it again but—apparently—making sushi is hard work.
I grew tired of waiting for him to make it for me and decided that I would find a way to have it without doing all the fancy handwork that goes along with making sushi rolls.
I decided to make it into a bowl…and use mushrooms.
That’s right, I decided to not only turn sushi into (another) bowl, but I took out the vegan meat alternatives too in favor of portabella mushrooms. But worry not, there is a teensy bit of vegan mince elsewhere in this bowl!
It turns out great and unlike the unagi roll, I decided to add a little more to the bowl than rice. It was satisfying and flavorful and delicious and I’m not just saying that because I made it!
Continue reading “Mushroom Unagi Sushi Bowl Recipe” →
Today’s recipe is one that I have grown totally obsessed with over the past two years and now whenever I find wood ear mushrooms, I have to get at least one package.
Have you ever had these or even heard of them? They are delicious and earthy with this beautiful deep brown color that makes them seem like they’re from another planet. I have had them at an Asian restaurant here or there but most of what I learned about how to prepare these came from good ol’ YouTube University.
If you’re looking for a quick and easy vegan salad, look no further than this pickled wood ear mushroom salad. It’s super refreshing and incredibly flavorful, and best of all? It goes on the side of pretty much anything and especially Asian style dishes.
The good thing about todays’ quick pickled vegan salad is that it is pretty dang easy and only requires a wee bit of patience. And other than the mushrooms, shouldn’t require you to venture outside of pantry and fridge staples.
Continue reading “Easy Vegan Quick Pickled Wood Ear Mushrooms” →
This recipe was inspired by The Stingy Vegan but because we live in Germany right now, where you can’t get every vegetable on the planet year-round, we had to improvise.
The good thing about this dish is that it is much heartier than it looks. We used wild rice because it’s delicious, hearty and packed with vitamins and nutrients. And I quick-pickled the vegetables with lime juice, champagne vinegar, brown sugar and fresh lime juice. Bok Choy is something I learned to love right before we left the United States thanks to a family friend who introduced me to the wonders of Cambodian cuisine. In this recipe, it was cut into quarters and charred in a pan with minced garlic and ginger.
Continue reading “Spicy Tahini Rice Bowl” →
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