Recipe Categories: Asian Cuisine

Vegan sushi rolls are very easy to make and they can be a wonderful healthy snack or even a full meal. Our recipe is unique: we show you how to make plant-based sushi without rice. Instead of rice we are using millet. If you have not included millet in your diet yet, then take a look at health benefits that millet has to offer. And if you have no idea how to cook it (and make it taste great!), then this vegan sushi recipe is a great place to start.

This recipe is also a part of our Pregnancy Meal Plan , as it shows you how to add some seaweed, and hence iodine without eating fish, to your diet.

Ingredients:

For sushi millet:

• 1 cup millet, soaked
• 2 cups of water
• 2 tbsp of balsamic vinegar
• 1 tbsp of liquid sweetener (honey/maple syrup/coconut syrup)
• 1 tbsp of sesame oil (optional)
• salt to taste

For rolls filling:

• 2 carrots / “vegan salmon” (see below)
• 2 small cucumbers
• dried tomatoes, mushrooms
• 1 avocado
• roasted sesame seeds
• 4 nori sheets

For “vegan salmon”:

• 2 carrots
• 1 tsp minced garlic
• 1 tbsp of vinegar
• 1 tsp liquid sweetener
• 1 tbsp soya sauce
• 1 tsp sesame oil and sesame seeds (optional)
• salt to taste

Method:

Step 1.  Combine millet and water in a pot, and boil at low to medium flame until all water is absorbed, for about 15 minutes. Let it cool down.

Step 2. After millet cools down, mix it together with balsamic vinegar, oil (if using), sweetener and salt. While mixing, slightly mash millet as well.

Step 3. Prepare the filling for your sushi: cut all ingredients in long stripes.

Step 4. Take a nori sheet and spread the millet on top, about 0.5 cm thick. Arrange vegetables on top, on one sie of the sheet. Keep at least 1 cm on the sides free, so that you can roll it easily.

Step 5. Roll the nori sheet and cut into thick pieces. Enjoy with soya sauce.

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Every house has their own mashed potatoes recipe. Our potato mash is, as always, with a twist. There is no need to buy ready spice mixes and flavour enhancers if you know just a few tricks in the kitchen – and we will show you one of them.

You’ve probably seen recipes that call for liquid smoke to add a very special smoky flavour to a dish. In traditional kitchens, before a process to create additives with smoke flavour was created, different methods were used to add the same taste to the recipes. Watch the video below to learn how to add a smoky chilli flavour not just to you mash potatoes, but to any dish you like.

DISCLAIMER: be very careful when using this method in your kitchen. Open all doors and windows and make sure that there are no kids or sensitive people around. The fumes of burned chillies can make you cough really hard.

Ingredients:

• 4 boiled potatoes
• 1 fresh green chilli
• 1 dried red chilli
• a handful of fresh coriander leaves
• 1 red onion
• 1 garlic clove
• 3 tsp of mustard oil
• salt to taste

Method:

Step 1. Peel and cut the potatoes. Add them to a mixing bowl

Step 2. De-seed and cut in small pieces the green chilli. Mince the garlic. Chop the onion and fresh coriander leaves. Add everything to the mixing bowl with potatoes.

Step 3. Take a fork and mash the potatoes together with the rest of ingredients.

Step 4. Add 2 tsp of mustard oil and salt. Mix and mash the potatoes once again.

Step 5. Now, smoke the dried red chilli. Cover it with a  thin layer of mustard oil and burn with a lighter above the mixing bowl with potatoes. The chilli should burn completely. Drop the ashes into the mixing bowl and mix everything thoroughly.

Serve in a desired shape.

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Making your own vegetarian thai curry from scratch is much easier than you think. There is no need to buy a ready-made thai curry paste from a store, because you need less than 10 minutes to prepare you own. The secret is in the correct ingredients (kaffir lime leaves, lemon grass and galangal), which you can easily find in any Asian store. You can also freeze the herbs and roots and use fresh every time you need them.

There are three famous thai curries: green curry, yellow curry and red curry. This recipe shows how to make vegetarian green curry. You can add any vegetables that you like, as well as tofu, or anything else you love to have in your curry. It is a quick and very healthy meal, which also suit vegan and gluten-free diet!

Ingredients:

• galangal – 2 cm long
• kaffir lime leaves – 8-10 leaves
• lemon grass – 4 sticks
• red/green chilli – 1
• coriander powder – 1 tsp
• cumin powder – 1 tsp
• garlic – 1 clove
• onions – 2 medium-sized
• fresh coriander – a handful
• coconut milk – 1 can (400 ml)
• carrot – 1 medium
• mushrooms (champignon or shiitake)  – 5-7
• red paprika – 1
• any other vegetables of choice or tofu

Method:

Step 1. Peel and chop lemon grass stalks.

Step 2. Pulse lemon grass, galangal, lime leaves, chilli, garlic, onions, fresh coriander, coriander powder and cumin powder in a food processor, until it turns into a nice smooth paste. If required, add a few spoons of cold  water.

Step 3. Chop the vegetables into any shape you like, don’t make them too small. Stir fry your vegetables for about 5 minutes.

Step 4. Add your ready curry paste, mix everything nicely, make sure that the vegetables are covered with the paste. Cook for 5 more minutes.

Step 5. Add coconut milk and cook for 5-7 minutes more. If you want it less thick, add a bit of water or vegetable stock.

You can garnish your vegetarian thai green curry with some fresh coriander and serve with plain rice.

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