Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts

Avocado, Cucumber, Carrot Sushi | Vegan Maki Roll [Video Recipe]

Yum

Vegan Maki Sushi Roll made by rolling avocados, cucumber and carrots in sushi rice and Nori sheets.

Avocado, cucumber, carrot vegan maki sushi roll


Remember here, I spoke of Gee going to Malaysia and shopping in super markets? It paid off, a second time!! It is she who bought me the Nori Sheets and the Sushi Rice all the way from a Japanese store in KL. (You can buy them in Gourmet stores in Bangalore or buy them online).

Well, she looves sushi. And this time she got to eat them sitting at home in her pajamas without worrying if they are really vegetarian. Win-win! I always knew of sushi as a raw fish dish. But the first time I heard of a vegan one was when I was in California and my friend wanted to make me try some. I did not get the chance to try there, but I did try it the first chance I got once I was back in Bangalore and the love affair has continued since. Every single time I see a vegan sushi on the menu, I order it. This was my first time making it at home, but it definitely won't be the last.

Avocado, cucumber, carrot vegan maki sushi roll


Avocado, cucumber, carrot vegan maki sushi roll

Making sushi is really not that difficult, if you have the correct variety of rice. A lot of recipes online say you can use quinoa or brown rice or some other variety of rice. While I'm sure you can work with them if you are a pro at sushi making. For an amateur, sushi rice works best. This rice is very different from the other varieties of rice in my pantry. It is sticky, yet the grains hold their shape. Any Indian rice when cooked to become sticky, will turn mushy and become paste like. And that is definitely a no-no for sushi making. You want to be able to identify the grains, yet have them stick to each other. I was scared when I rolled my first roll, but the rice made it impossible for me to mess it up. So say what you may, according to me it is the rice that is the hero of the sushi. Making the rice is simple, you cook it as per instructions on the packet. Then spread it out in a large bowl or plate and mix in the vinegar, sugar and salt while smashing the rice a little. Adjust the vinegar, sugar and salt to your taste.

Once your rice is ready, you can fill your rolls up with basically anything. Keep it fresh and simple. I filled my rolls with avocado, cucumber and carrots. And for a few, I threw in some sauteed mushrooms as well. The flavor of a sushi comes majorly from the rice and the nori sheets. Nori sheets give the sushi a mild fishy umami flavor. 

Serve sushi with a good quality Soy Sauce, Pickled Ginger and Wasabi paste.

Note: Sushi is usually rolled with a bamboo mat, but the technique is achievable with a kitchen towel and a plastic wrap. Watch the video for more details!

Avocado, cucumber, carrot vegan maki sushi roll

Avocado, cucumber, carrot vegan maki sushi roll

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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Avocado Cucumber Carrot Maki Sushi Roll

Avocado, cucumber, carrot vegan maki sushi roll
Vegan Maki Sushi Roll made by rolling avocados, cucumber and carrots in sushi rice and Nori sheets.
Recipe Type:  Appetizer
Cuisine:            Japanese
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                Serves 3-4. Makes 27-30 individual rolls.

Ingredients:


3 Nori Sheets
1 cup uncooked Sushi Rice
2 cups Water
2 Tbsp Vinegar
1.5 tsp Sugar or Jaggery
0.5 tsp Salt
0.5 Avocado
1 Cucumber
1 Carrot
Wasabi paste to serve
Soy sauce to serve

Method:


Making the Sushi Rice:


1. Wash and cook the rice as per instructions on the packet. I rinsed the rice once and pressure cooked it with 2 cups of water for 10 minutes on low-medium heat.
2. Once the rice is cooked, remove it into a large steel or wooden bowl or plate.
Heat the vinegar in a small pan, add the sugar and salt. Once the sugar has dissolved, remove from heat.
3. Add the vinegar to the rice and with a wooden spoon, mix it well. The rice should be sticky, yet retain the grain structure. Allow it to cool.


Making the Avocado Cucumber Carrot Maki Sushi Roll:


4. Slice the avocado and julienne the cucumber and carrot.
5. Take a kitchen towel and spread a plastic sheet on it. I used a clean plastic packet in which I had purchased rice. I cut it into a rectangle and laid it on top of the kitchen towel.
6. Place the nori sheet, shiny side down on the plastic sheet.
7. Take 1/3rd of the rice and place it on the nori sheet. Wet your hands and spread the rice until it covers the nori sheet. Layer it as evenly as you can. It doesn't have to be perfectly even, the rolling later will ensure it spreads evenly.
8. On one edge, place 1/3rd of the cucumber, carrot and avocado.
9. Gently roll the nori sheet until the vegetables are covered. Use the kitchen towel now to compress the vegetables.
10. Continue rolling until the full nori sheet is rolled up.
11. Using the kitchen towel, compress the roll. Turn and compress again.
12. With a sharp wet knife slice the roll into individual maki rolls. Wet the knife between each slice. Do not apply pressure while slicing, make gentle to and fro motions. The roll should be sliced in 2-3 knife movements.
13. Serve with pickled ginger, soy sauce and wasabi paste.


Avocado, cucumber, carrot vegan maki sushi roll


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Cauliflower Rendang Curry

Yum

Cauliflower Rendang is a vegan version of the spicy flavorful Malaysian curry made with lemongrass, red chillies and coconut milk.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
Have you ever wondered how a fire breathing dragon feels? Fire in it's belly, fire in it's throat and fire on it's lips. I felt exactly the same way when I made this curry the first time. I was so excited with the bright red chilli paste that I ended up adding all of it and made this curry so hot that I felt like a fire breathing dragon for almost half the day. My tummy burned, by throat burned and my lips were literally on fire. Water didn't cool it off, neither did cold milk. 

Ever felt this way? What did you do to calm the fire?

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
Like lightening, in this case, the fire definitely did not strike a second time. I wised up. I used less red chillies. It was still hot, a Rendang is meant to be hot, but it was heat that I was comfortable with. Let me warn you though, I do eat spicy food at least 2-3 times a week, so I am spice tolerant. If you are not used to spicy food, I'd say go light on the chilli paste. You don't have to use all the chilli paste. You can store it in a glass jar in the fridge and use it to make some Honey Chilli Sauce or to add heat to other meals you cook.

I'll let you in on a little secret - I absolutely LOVE Asian curries!!! Yeah, well, no secret...

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

I was a big fan of Thai curries for a looong time, until I tried the Vegan Amok in Cambodia. And I kinda changed favorites. I've made that a couple of times with the Amok Powder I picked up in Siem Reap, it is sooo tasty, I feel like I'm cheating on Thai curry when I have it.

The only Asian curry that I had heard for a long time, but never had a vegan version was the Malaysian Rendang. Usually Rendang is made from Beef or Chicken, but since I consume neither, I wanted to make my own vegan version of it. I added Cauliflower, Cauliflower greens, and Sweet Potato to replace the beef or chicken in the curry. And girl... it was goooooood...

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

Have you ever tried sweet potato in a curry? If not, you really really should. I'm not such a big fan of boiled or roasted sweet potato, but when boiled in a curry, it is super tasty. I put it first in the Amok and now the Rendang, I've loved it both the times. Raj assumed he would be getting all the sweet potato in the curry, he was taken aback when he realised he had to compete with me in fishing them out in the curry.

To complement the curry, I made a simple cumin rice where I cooked short grained rice with salt and cumin. It went really well with the Cauliflower Rendang. Next time you feel like having curry, try this rendang out and take pictures and tag me @oneteaspoonoflife on Instagram, or @OneTeaspoonLife on Twitter or share with me on Facebook.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

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Cauliflower Rendang Curry


How to make vegan Malaysian Rendang curry at One Teaspoon Of LifeCauliflower Rendang is the vegan version of the Malaysian Rendang curry where Cauliflower and sweet potato are cooked in a spicy lemongrass, red chilli and coconut milk based sauce.

Recipe Type:  Main
Cuisine:            Asian
Prep Time:     20 minutes
Cook time:     45 minutes
Yield:                Serves 2-3


Ingredients:


1/2 Cauliflower
1 small Sweet Potato
200ml Coconut Milk
4-5 Lemongrass Stalks
5-6 dry Red chillies
1 tsp Cumin powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
4-5 Garlic cloves
1/2" Ginger
1 tsp Tamarind Pulp
1 tsp Sugar
2 Tbsp Oil
2-4 Tbsp Water
Salt to taste

Method:


Soak the dry red chillies in a cup of hot water and keep aside for 10 minutes
Remove the outer layers of the lemongrass stalk until you reach the soft white center.
Break the cauliflower into florets and cut the sweet potato into chunks.
Drain out the chillies and remove the seeds.
Grind 3 of the lemongrass stalks, chillies, cumin powder, coriander powder, turmeric powder, ginger, garlic, tamarind and sugar along with a little water to a fine paste.
Heat oil in a pan and fry the paste for 3-4 minutes.
Bruise the remaining lemongrass and add it to the pan along with the cauliflower and the sweet potato.
Add salt and mix well.
Cover and cook on low heat until the cauliflower and sweet potato are almost done. They should be slightly undercooked.
Add the coconut milk and simmer on low heat uncovered for 8-9 minutes until you get the desired consistency and the vegetables are cooked. Adjust the sugar and salt as required.
Serve hot with rice.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
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