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!
Happy Friday & DOUBLE Happy St. Patrick’s Day, folks!
Today’s post isn’t so much a recipe just me sharing a delicious recipe I made recently and I wanted to share. This was one of those off the cuff recipes that could have gone either way and though it might not look great, it was hearty and delicious and oh so satisfying.
I love to experiment with soups and this one turned out better than I expected which means we can ALL expect a repeat recipe sometime soon.
If you’re curious about how to make this soup, think of it like this: hokkaido squash soup with Ramen noodles and oven roasted curry cauliflower.
This week has been crazy hectic for me and I hope my weekend includes writing and relaxing, and of course a delicious celebratory St. Patrick’s day vegan feast!
But that all brings me to the point of today’s post and recipe. I had a craving for Bolognese but I also wanted Ramen noodles so I wondered to myself, how can I achieve combining these two things while keeping it healthy and vegan and delicious. My first step was to hit up the ol’ Google Machine to see what kind of ingredient substitutions I needed to make for the Bolognese ingredients.
My second step? Making sure I had those substitutions or something close to it so that I could make it NOW. This is the result. *Gong Gong*.
I don’t know, I felt like the Law & Order gongs were appropriate right here, or maybe I’m just stoked that the OG Law & Order is back on television. 🙂
So I’m going to tell you right off the bat that the ingredients list is intimidating but only at first glance. Stick with me and you won’t be disappointed.
Very rarely do things shock me. Maybe that’s because I’m wise or perhaps because I’m cynical, either way I find it refreshing when people or things surprise me.
Self-driving cars surprised me. The season finale of For All Mankind surprised me. My husband’s latest dinner request, surprised the hell out of me.
Mongolian Vegan Beef…but with mashed potatoes instead of rice or noodles.
Yep, you read that right.
It took me a moment of deep thought and then I smiled, totally up for the challenge.
One of the best things about this kind of vegan fusion dish, is that it’s pretty simple to make the right substitution. Peel and boil the potatoes as you would for any vegan mashed potato recipe, but with a flare.
You must be logged in to post a comment.