Yes to Yummy

Tag Archive: vegetables

Mango + Cucumber Salsa

May 20, 2015 Print this page

Fresh, simple, and sweet, this salsa makes for a fabulous summer accompaniment to anything grilled or simply on its own. Feel free to substitute basil or cilantro for the mint and lemon or orange juice for the lime.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 6-8 servings

2 mangoes, fully ripe

1 small cucumber or 1/2 of a large cucumber

A handful of mint leaves, finely minced

The juice of 2 limes (about 3-4 tablespoons)

Salt and pepper, to taste

Directions

Peel, slice, and dice the mangoes into 1/2-inch cubes. Peel and de-seed the cucumber and dice it about the same size as the mango.

Mix the mango and cucumber in a bowl with the mint leaves, lime juice, salt, and pepper. Stir together and taste, then add more lime juice, salt, or pepper if necessary. For best results, let sit at room temperature for 15 minutes before eating.


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Purple Vegetable Sushi (vegan + gluten-free)

March 14, 2015 Leave your thoughts Print this page

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Hello there! Sorry for disappearing again…I tend to do that a lot. You may file a complaint with my AP Chem teacher if you require more Yes to Yummy in your life. šŸ˜‰

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I love sushi. I love how all of the flavors and textures blend together in a few wonderful bites that just make me smile with delight. I love how fun and colorful sushi can be, and whoĀ doesn’t love eating pretty food, anyway?

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I don’t make sushi often, not because I don’t love it, but rather because rolling and slicing the sushi just takes time. To be totally honest, it took be over an hour to prepare six rolls, which isn’t too bad other than the fact that it’s completely hands-on time and the rice you have to use is very,Ā very sticky.

But again, all of the colors and that wonderful bite where everything squishy and crunchy blends together into sushi euphoria is all worth it. And sometimes you just need food to give you a little shove of sunshine and happiness in your life.

For the record, healthy food does fill me with joy. When I’m stressed or anxious, I crave something like this sushi filled with fresh veggies, not a greasy burger or processed sugary snacks. šŸ™‚

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This time, I used cucumbers, bell peppers, carrots, mango, and avocado inside the sushi, but you can of course use whatever vegetables (and fruit) you like. I’ve actually had sushi with strawberries in it and it’s pretty darn tasty…I’d recommend it.

The steps involved are actually pretty simple! First, you prepare the rice and cut up the fillings…

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…set up your sushi rolling station with nori sheets and a bamboo mat…

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…then add fillings and get rolling!

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Anyway, onto the recipe. Time for this chica to recover from her first SAT–five hours of bubble-filling hell! (WOHOO not.)

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Print this page

Purple Vegetable Sushi (vegan)

Yes,Ā YOU can successfully make sushi at home, I promise! You can of course use regular sushi rice here, but I love how the deep purple contrasts with the greens, reds, and golds of the fillings. I’m no sushi samurai, but these wound up being both beautiful and delicious…and if I can do it, you can, too!

Ingredients

Prep Time 1 hr
Cooking Time 30 min
Total Time 1 hr 30 min
Yield 6-8 servings

FOR THE RICE:

1 bag of Thai Sticky Purple Rice, or 2 1/4 cups of sushi rice

4 1/2 cups of water

1/3 cup of rice vinegar

3 tablespoons of sugar

3/4 teaspoon of salt + a pinch extra

FOR THE SUSHI:

2 large avocados, thinly sliced

1 large bell pepper, thinly sliced

2 small carrots, peeled and thinly sliced

1 medium cucumber, seeded and thinly sliced

1 mango, peeled and thinly sliced

6 sheets of nori (seaweed paper)

A bamboo sushi mat, which can be purchased here

Directions

FOR THE RICE:

Pour the rice into a collender and rinse well with until the water becomes clear. Dump into a medium saucepan, add the water and a pinch of salt, and bring to a boil. Once boiling, reduce the heat to low and cook until most of the water has been absorbed, about 25 minutes.

Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan over medium-low heat. Warm for 5 minutes, or until both the sugar and the salt have been dissolved completely. Pour into a measuring cup with a lip and set aside.

Once the rice has finished cooking, let it stand for ten minutes before fluffing with a forkĀ and transferring to a large bowl. Slowly add the rice vinegar mixture to the rice–JUST a little bit at a time–while fiercely stirring the rice with a wooden spoon or spatula. This will help the rice get properly sticky while cooling it down at the same time.

After all of the rice vinegar mixture has been used, set aside the prepared sushi rice and set up your sushi-making station.

TO ASSEMBLE:

Set out a bowl of water mixed with a little rice vinegar. You’re going to need this to wash your hands, because things are about to get, er, sticky.

To make a roll of sushi, place a piece of nori on the bamboo mat shiny-side down. Place a large scoop of the prepared sushi rice on top and, using damp hands, spread it out all over the nori sheet, leaving about anĀ inch free on the end farthest from you and just a little space around the edges. The rice should form a layer approximately 1/2-inch thick all over the nori sheet and spread evenly throughout.

Now it’s time for the fillings! Place a couple of slices of each filling about 1/2 inch from the edge closest to you, keeping everything as tightly packed together as possible. You don’t want too much or else your roll is going to explode, so go light on fillings, especially for your first roll.

To roll the sushi, fold over the bottom of the bamboo mat on the edge closest to you over the fillings, picking up the nori sheet with you as you go. Give it a good squeeze to secure and continue rolling, using the mat to fold the nori over itself and applyingĀ gentle pressure every so often to keep things together.

Once you’ve completely rolled up the sushi, pull out the bamboo mat and use a sharp, damp knife to slice the sushi into smaller pieces. Repeat the process with the remaining rice, fillings, and nori.

Serve immediately with tamari or coconut aminos, and give yourself a big pat on the back for being a sushi ninja.


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What is your favorite sushi filling combination? Leave me a comment here or on Facebook and let me know!


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Purple Vegetable Sushi (vegan)

March 4, 2015 Print this page

Yes,Ā YOU can successfully make sushi at home, I promise! You can of course use regular sushi rice here, but I love how the deep purple contrasts with the greens, reds, and golds of the fillings. I’m no sushi samurai, but these wound up being both beautiful and delicious…and if I can do it, you can, too!

Ingredients

Prep Time 1 hr
Cooking Time 30 min
Total Time 1 hr 30 min
Yield 6-8 servings

FOR THE RICE:

1 bag of Thai Sticky Purple Rice, or 2 1/4 cups of sushi rice

4 1/2 cups of water

1/3 cup of rice vinegar

3 tablespoons of sugar

3/4 teaspoon of salt + a pinch extra

FOR THE SUSHI:

2 large avocados, thinly sliced

1 large bell pepper, thinly sliced

2 small carrots, peeled and thinly sliced

1 medium cucumber, seeded and thinly sliced

1 mango, peeled and thinly sliced

6 sheets of nori (seaweed paper)

A bamboo sushi mat, which can be purchased here

Directions

FOR THE RICE:

Pour the rice into a collender and rinse well with until the water becomes clear. Dump into a medium saucepan, add the water and a pinch of salt, and bring to a boil. Once boiling, reduce the heat to low and cook until most of the water has been absorbed, about 25 minutes.

Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan over medium-low heat. Warm for 5 minutes, or until both the sugar and the salt have been dissolved completely. Pour into a measuring cup with a lip and set aside.

Once the rice has finished cooking, let it stand for ten minutes before fluffing with a forkĀ and transferring to a large bowl. Slowly add the rice vinegar mixture to the rice–JUST a little bit at a time–while fiercely stirring the rice with a wooden spoon or spatula. This will help the rice get properly sticky while cooling it down at the same time.

After all of the rice vinegar mixture has been used, set aside the prepared sushi rice and set up your sushi-making station.

TO ASSEMBLE:

Set out a bowl of water mixed with a little rice vinegar. You’re going to need this to wash your hands, because things are about to get, er, sticky.

To make a roll of sushi, place a piece of nori on the bamboo mat shiny-side down. Place a large scoop of the prepared sushi rice on top and, using damp hands, spread it out all over the nori sheet, leaving about anĀ inch free on the end farthest from you and just a little space around the edges. The rice should form a layer approximately 1/2-inch thick all over the nori sheet and spread evenly throughout.

Now it’s time for the fillings! Place a couple of slices of each filling about 1/2 inch from the edge closest to you, keeping everything as tightly packed together as possible. You don’t want too much or else your roll is going to explode, so go light on fillings, especially for your first roll.

To roll the sushi, fold over the bottom of the bamboo mat on the edge closest to you over the fillings, picking up the nori sheet with you as you go. Give it a good squeeze to secure and continue rolling, using the mat to fold the nori over itself and applyingĀ gentle pressure every so often to keep things together.

Once you’ve completely rolled up the sushi, pull out the bamboo mat and use a sharp, damp knife to slice the sushi into smaller pieces. Repeat the process with the remaining rice, fillings, and nori.

Serve immediately with tamari or coconut aminos, and give yourself a big pat on the back for being a sushi ninja.


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Vegan Spinach Cannelloni

July 7, 2014 Print this page

Do youĀ seeĀ all of that cheese in there, from the ricotta inside to the mozzarella on top?! There is no way this thing is vegan. But it is.Ā And you donā€™t miss the dairy or regular pastaĀ at all in this cannelloni: itā€™s just as cheesy, indulgent, and flavorful as its heavy Italian counterpart.

Ingredients

Prep Time 1 hr
Cooking Time 30 min
Total Time 1 hr 30 min
Yield 6 servings

1 recipe of Basic Tomato Sauce, or 2Ā 1/2 cups of your favorite tomato sauce

1 recipe of Vegan RicottaĀ Cheese

2 cups of spinach, roughly chopped

1 tablespoon of olive oil

12 gluten-free lasagna noodles or pieces of thinly-sliced zucchini

1 recipe of Vegan Mozzarella Cheese

Directions

Prepare the tomato sauce and set aside to cool slightly.

Prepare the ricotta cheese.

Rinse and dry off the spinach. If you got big leaves, chop it up a bitā€“if you got baby spinach, donā€™t bother.

Heat up theĀ olive oil in a small saucepan, and when hot, add the spinach. Saute just to slightly wilt, only a minute or so, then immediately remove from the heat. Transfer to a bowl or plate and let cool to room temperatureā€“you can speed up the process by putting it in the fridge.

Once your spinach is cool, place it over a fine mesh strainer in the sink and squeeze out as much water as you possibly can. Then, transfer it to a cutting board and chop into smaller pieces. Stir the spinach into the ricotta ā€œcheeseā€ and set aside.

Bring a large pot of water to a boil. Once bubbling, add in theĀ lasagna noodlesā€“I used brown rice because I tolerate it well and there are just three ingredients (rice, rice bran, and water). Use whatever noodles float your boatā€“or substitute thinly sliced zucchini, if youā€™d like.Ā 

Hereā€™s the trick: cook your pasta forĀ ONLYĀ five minutes. This ensures that itā€™s pliable but still not cooked on the inside. Your cannelloni will be spending 30 minutes in a hot oven, so you want to leave the pasta veryĀ al denteĀ to prevent it from becoming a mushy mess later on.

Once the five minutes are up, strain the pastaĀ and rinse well with cold water to stop the cooking process.

Prepare the mozzarella cheese.

Itā€™s now time to assemble! Preheat the oven to 375 degrees.

Take out a 9 x 13 dish and pour (approximately) 1 cup of your prepared tomato sauce on the bottom. Use a spatula to spread it out.

To roll the cannelloni, take one lasagna noodle and lie it flat on a clean surface. Add a large scoop (about 2-3 tablespoons) of the prepared vegan ricotta ā€œcheeseā€ and use the back of a spoon to spread it out. It should cover 3/4 of the noodle, not the entire thing.

Then, using a good amount of torque, roll up the noodle with the filling inside. Place it seam-side down in the dish with the tomato sauce and repeat with the rest of the lasagna noodles.

The cannelloni should fit snuggly in the dish. Ā Cover the top with another cup and a half of tomato sauce, then use a small spoon or ice cream scoop to put the vegan mozzarella ā€œcheeseā€ over the top.

Bake in the preheated oven for 30 minutes, or until the pasta is cooked through and the sauce is bubbling. To get the cheese on top to be golden-brown, brush it with a little olive oil and put it under the broiler for a few minutes.


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Basic Tomato Sauce

July 7, 2014 Print this page

Do you want the taste of homemade tomato sauce without slaving away over the stove for hours? This is your solution–healthy, fast, and flavorful.

Ingredients

Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield Approximately 4 cups

1 tablespoon of olive oil

1/2 of an onion, diced finely

1 large clove of garlic, crushed

1 tablespoon of dried basil

1 tablespoon of dried oregano

1 1/2 teaspoons of dried thyme

A generous pinch of salt

1 14 ounce can of crushed tomatoes

1 14 ounce can of fire-roasted crushed tomatoes

1 6 ounce can of tomato paste

A pinch of organic cane sugar or coconut sugar (optional)

Directions

In a medium saucepan, heat upĀ theĀ olive oil and add theĀ onion. Saute until slightly browned, about 5 minutes, then add theĀ garlic. Stir to incorporate and add theĀ dried basil, oregano, and thyme, along with a generous pinch of salt.

To the onion, garlic, and herbs, pour in theĀ crushed tomatoes, fire-roasted crushed tomatoes, and tomato paste. I love the combination of regular and fire-roasted because it gives the sauce a little heat without it being overwhelming, and it nicely compliments the tomato flavor.

Bring the tomato sauce to a boil, then reduce the heat to low. Cook until slightly thickened, about 20 minutes, then taste. Chances are, your sauce might taste a little acidic; I recommend adding a pinch of unrefined cane sugar or coconut sugar just to balance it out.

In the blender or with an immersion blender, blend the sauce until few bits of onion remain. Set aside until ready to use.


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