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Homemade Veggie Sushi Rolls

June 3, 2014 by Epicurean Vegan

Homemade Veggie Sushi Rolls -- Epicurean VeganWe love going out for veggie sushi rolls and after attempting to make them at home, we still love going out for sushi. It was certainly an experience and I’m sure those of you out there who can whip out a veggie roll and cleanly cut it into 8 beautiful pieces in ten seconds, are rolling your eyes right now, but I am happy to let you folks make my veggie sushi for now on. Here’s what I learned:

  • Sushi rice is called “sticky rice” for a reason; It. Sticks. To. Everything. (Including feet. Yes, you will find it between your toes)
  • Sharp knives are a must, not the ones we’ve had for nearly 12 years and have been sharpened once (Yes, I’m taking them in this week)
  • The Tenth-Grader has WAY more patience and optimism than I, thank goodness.
  • Contrary to popular belief, making sushi is not a zen-full experience.

What You’ll Need:

  •  Sushi rice
  • Nori (seaweed wraps)
  • Veggies
  • Bamboo rolling mat (helpful, but not imperative)
  • Jarred ginger
  • Wasabi powder/paste
  • Soy sauce or tamari
  • Small bowl of water with a splash or two of rice vinegar.
  • Patience, a good attitude and perhaps some saki.

Homemade Veggie Sushi Rolls -- Epicurean VeganTo begin with, the rice will take about 15 minutes. Going by package instructions, I combined 1-1/2 cups of water with 2 cups of rice to make 4 cups of rice (minus about 1/2 C that stuck to the bottom of the pan). This made about 5 rolls of a few good-looking and some very ugly rolls, varying in sizes. (As you may have guessed, this probably won’t be the most precise method of making sushi rolls). Transfer the rice to a wooden bowl (that is important, but I’m not sure why).

As far as veggies go, we went with avocado, carrot, cucumber, and mushrooms. They don’t have to all go on one roll; use whatever combo you’d like. I recommend using carrot peelings, unless you slice the carrot pretty thin, otherwise, it can be a pain in the butt to cut (especially if your knives are dull…) We found that the thinner things are sliced, the easier it is to pile the veggies in the roll.

To assemble . . .
Lay the bamboo mat out. To make small rolls, cut the nori sheet in half and place on the mat, shiny side down.Homemade Veggie Sushi Rolls -- Epicurean VeganWet your hands with some of the water/rice vinegar and grab a large handful of the rice. The water helps keep the evil sticky rice from overtaking your hands. Press it onto the nori, leaving about an inch at the top; layer the veggies down the center.
Homemade Veggie Sushi Rolls -- Epicurean Vegan(You can certainly add a lot more veggies).
Next, from the bottom, roll the bamboo mat up and squeeze the roll as you go. (That is such a terrible description, but I think you’ll figure it out). Very quickly, wet the top inch strip of nori, so that it will stick to the other end of the roll. This will all make sense when you try it. Hopefully, you’ll end up with a decent-looking roll:
Homemade Veggie Sushi Rolls -- Epicurean VeganWhen cutting, we found that wetting the knife also helped to keep the rice from sticking to the blade. The serrated knife worked well. We also made a nice fatty roll:
Homemade Veggie Sushi Rolls -- Epicurean Vegan(We probably could have used less rice and more veggies). We also attempted the rice-on-the-outside rolls . . .
Homemade Veggie Sushi Rolls -- Epicurean Vegan . . . but they were harder to cut.
Anyhow, we still ended up with some decent rolls. They weren’t pretty, but they still tasted great.
Homemade Veggie Sushi Rolls -- Epicurean VeganI love to mix about 1-1/2 tsp of wasabi paste with tamari or soy sauce, place a piece of ginger on the roll and dunk it all in the sauce. Delicious!! So I just might try this endeavor again (especially since I have half a bag of rice and several nori wrappers left). Any tip and tricks to making sushi is welcome, so let me know!
Homemade Veggie Sushi Rolls -- Epicurean Vegan

 

 

Filed Under: Appetizers, Dinners Tagged With: Asian, ginger, nori, rice, sushi rolls, vegan sushi rolls, veggie sushi, wasabi

Quick and Easy Lunch: Chunky Chickpeas and Rice

March 3, 2012 by epicureanvegan

Quick and Easy Lunch: Chunky Chickpeas and Rice -- Epicurean VeganNot eating wheat, it can be tough not being able to make a quick sandwich. Scouring the pantry, I found Chunky Chickpeas from Tasty Bite.

Quick and Easy Lunch: Chunky Chickpeas and Rice -- Epicurean Vegan

We’ve taken these camping because they’re so easy—just pour into a pan and heat. At home, you can heat the packet in the microwave for 90 seconds. In this case, I decided to combine the chickpeas with some cooked rice and diced mushrooms. So easy! During the last few minutes of cooking the rice, throw in some mushrooms. Then heat the chickpeas in the microwave (according to the package instructions) and stir into the rice. Voila. Lunch is served.

The ingredients in the packet are simple: water, chickpeas, onions, sunflower oil, garlic, ginger, coriander, salt, cumin, and spices. There’s even 9 grams of protein per 1/2 a packet. I don’t remember how much the packets are, but I know they’re just over $3. (The Bombay Potatoes variety is awesome)!

Filed Under: Lunches, Product Reviews Tagged With: Chickpeas, fast and easy, garbanzo beans, mushrooms, rice, Tasty Bite

Paella Primavera

February 7, 2012 by epicureanvegan

Paella Primavera -- Epicurean VeganLike many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn’t have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I’ll try using barley instead of rice and maybe use zucchini instead of broccoli. It helps to have all of your ingredients chopped and ready to go first. Despite some prep work, this dish came together quickly and I liked that I only needed one pan.

Adapted from Vegetarian Times

INGREDIENTS:
1 Tbs olive oil
2 C broccoli florets
1 red bell pepper, chopped
6 green onions, sliced
3 C vegetable broth
3 garlic cloves, minced
1 C white rice
1 C corn kernels
12 pitted green olives, halved
12 pitted black olives, halved
1/4 C fresh parsley, chopped
Salt, pepper, and cumin, to taste

DIRECTIONS:
Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.

Paella Primavera -- Epicurean Vegan

Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.

Paella Primavera -- Epicurean Vegan

Stir in the corn and olives; cover and cook another 8 minutes.

Paella Primavera -- Epicurean Vegan

Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!

Paella Primavera
 
Print
Like many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn't have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I'll try using barley instead of rice and maybe use zucchini instead of broccoli. It helps to have all of your ingredients chopped and ready to go first. Despite some prep work, this dish came together quickly and I liked that I only needed one pan.
Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil
  • 2 C broccoli florets
  • 1 red bell pepper, chopped
  • 6 green onions, sliced
  • 3 C vegetable broth
  • 3 garlic cloves, minced
  • 1 C white rice
  • 1 C corn kernels
  • 12 pitted green olives, halved
  • 12 pitted black olives, halved
  • ¼ C fresh parsley, chopped
  • Salt, pepper, and cumin, to taste
Directions
  1. Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.
  2. Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.
  3. Stir in the corn and olives; cover and cook another 8 minutes.
  4. Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: black olives, broccoli, fast and easy, green olives, Paella, rice, Vegetarian Times

Sweet & Sour Boca Nugget Stir-fry

January 3, 2012 by epicureanvegan

Sweet and Sour Boca Nugget Stir-fry -- Epicurean VeganStir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!

INGREDIENTS:
1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
2/3 C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

DIRECTIONS:
The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too!)

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Sweet & Sour Boca Nugget Stir-fry
 
Print
Stir-fries are great ways to use up veggies and they're typically easy to throw together. I didn't feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect--a great balance of both elements!
Author: Epicurean Vegan
Ingredients
  • 1 pkg. Boca nuggets
  • 2 C mushrooms, cut into chunks
  • 6-8 green onions, sliced
  • 1 can sliced water chestnuts, drained
  • 1 C carrots, sliced thin
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 2 C cooked rice
  • Sauce:
  • ⅔ C rice vinegar
  • 8 Tbs brown sugar
  • 2 Tbs ketchup
  • 2 tsp tamari
  • 4 tsp arrowroot
  • 6 tsp water
Directions
  1. The sauce won't take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag's instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don't forget to get it started, too!)
  2. Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.
  3. At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.
  4. Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!
3.5.3208

Filed Under: Dinners Tagged With: Asian, Boca, Boca nuggets, fast and easy, green onion, mushrooms, rice, sweet and sour, water chestnuts

Cabbage Rolls

November 27, 2010 by epicureanvegan

Vegan MoFo, Day 27

Cabbage Rolls -- Epicurean VeganI had such high hopes for this dish, but frankly it was a disaster. Well, the journey to the end result, that is. The first red flag was that the cabbage had been sliced, so the leaves weren’t very usable. So I opted for romaine leaves and the second red flag was that they had gotten frozen in the fridge, so some of them were damaged. Did that stop me? Of course not, but it wasn’t without some colorful language. It was like a horror movie. I knew I should have turned around from the ominous signs in the  kitchen and got the hell out of there. But I stayed. I fought. And crawled out from the carnage a hour later. There had to be a easier way. Iceberg lettuce. I think that would have worked so much better. No horror movie re-enactments necessary. They may not be pretty, but the taste is incredible!

INGREDIENTS:
Olive oil
1 tsp garlic, minced
1 C rice, uncooked
1 C vegetable broth
1/2 red bell pepper, diced small
1/2 small onion, diced small
1-1/2 C shiitake mushrooms, diced
1 Apple-Sage Field Roast sausages, torn into small pieces
1/3 C walnuts, chopped
8-10 large iceberg lettuce leaves
Salt and pepper, to taste

Sauce:
1/2 tsp dried marjornam
1/4 tsp salt
1/4 tsp pepper
4 green onions, or 1 large leek, chopped
4 Tbs Earth Balance margarine
1/2 C vegetable broth
1/2 C sherry
2-4 Tbs flour

DIRECTIONS:

Cabbage Rolls -- Epicurean VeganPreheat oven to 300–just to keep stuff warm. In a medium skillet, cook the rice in the vegetable broth. In a large skillet, heat olive oil and garlic. Add bell pepper and onion. Saute for 3 minutes, then add the Field Roast and shiitake mushrooms. Saute until the mushrooms soften, then stir in the cooked rice.

Cabbage Rolls -- Epicurean VeganSo here is where the Wes Craven-esque stuff started to happen. I couldn’t get the cabbage leaves apart in one nice piece. I was able to get a few unscathed leaves, so I steamed them for just a couple of minutes to soften them a little. I didn’t have enough, so I pull out some (half-frozen) romaine lettuce which wouldn’t cooperate and roll up well.

I did the best I could . . .

Cabbage Rolls -- Epicurean VeganI placed each roll in a 9×13″ pan, covered with foil, then placed them in the warm oven. To prepare the sauce, heat the margarine in a small saucepan, add the leeks or green onions. I had about 3 shiitake mushrooms leftover, so I diced them up and added them then, too. Combine the flour, marjoram, salt, and pepper in a small bowl, then whisk into the saucepan. Immediately add the broth and sherry and whisk thoroughly. Add more flour, if needed, to reach a desired consistency. Serve with rolls with sauce ladled over them.

So the end result was good, but the process was so much more painful than it needed to be. Have you ever tried a similar recipe?  Have any suggestions?

Filed Under: Dinners, Vegan MoFo Tagged With: bell pepper, cabbage, Field Roast, marsala, rice

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice

April 5, 2010 by epicureanvegan

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean VeganThis was one of those “clean-out-the-fridge” meals that despite the different flavors, meshed extremely well together. I had an abundance of fresh vegetables in the crisper (I swear they multiplied in there) and some baked tofu. Add some pilaf and there you go–an easy, satisfying and healthy meal.

INGREDIENTS:
Any veggies you want. I cut up (thickly): asparagus, red onion, green and yellow bell peppers, and mushrooms. If using potatoes, I recommend cooking them a bit first since they take longer to cook. Other ideas: zucchini, yellow squash, carrots, sweet potatoes, or brussel sprouts. I coated them with some olive oil, salt, pepper, dried thyme and dried rosemary.

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan2 pkgs Westsoy Baked Tofu, Italian Garlic & Herb flavor
1 C snow peas, cut into 1″ pieces
Near East brand Sesame-Ginger Pilaf

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Line a large baking sheet with foil and placed prepared vegetables on the pan and bake for about 20-25 mins. Potatoes can take about 40-45 mins. The rice took about 20 mins and in the meantime, I diced up the tofu and added it to a large skillet over medium heat and a tiny bit of olive oil. After a couple of minutes, I added the snow peas. Saute until tofu is golden brown. Enjoy!

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan

Filed Under: Dinners Tagged With: asparagus, baked tofu, rice, roasted vegetables, snowpeas, Vegan, vegetarian

Hoisin-Glazed Tempeh with Green Beans and Cashews

March 18, 2010 by epicureanvegan

Hoisin-Glazed Tempeh with Green Beans and Cashews -- Epicurean VeganThis is from Vegetarian Times and if you don’t have a lot of time, it’s a fast and easy meal. I made a few minor changes to the recipe like doubling the tempeh and sauce ingredients, plus I served it over rice that I seasoned with sesame seed oil and ground ginger. (I’ll list the original recipe–decide for yourself if you’d like to double it). If you’re not a big fan of tempeh, tofu would work great. The sauce itself is a great basic stir-fry sauce for any of your favorite stir-fry ingredients. I think mushrooms or bamboo shoots would have been a great addition to this recipe.

INGREDIENTS:
4 tsp hoisin sauce
2-1/2 tsp rice vinegar, divided
1 Tbs soy sauce or tamari
1 tsp cornstarch
1 Tbs vegetable oil
1-1/2 Tbs minced ginger
4 cloves garlic, minced (4 tsp)
1-8oz pkg tempeh, cut into 1/2″ cubes
1-12oz pkg frozen whole baby green beans (I used just 10 ounces of cut green beans)
1/3 C roasted, unsalted cashews (I used 2/3 and roasted them self in a dry pan over the stove–cheaper)!
1-2 C cooked rice seasoned with 3-4 splashes of sesame seed oil and 1/8-1/4 tsp ground ginger (Optional)

DIRECTIONS:
Whisk together hoisin sauce, 2 tsp rice vinegar, soy sauce, cornstarch, and 1/2 C water in a small bowl. Set aside.

Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1-2 mins or until garlic turns pale gold. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low and simmer 2 mins, or until sauce begins to thicken. Stir in green beans. Cover, and simmer 4-5 mins, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp of rice vinegar. Serve topped with cashews.

Hoisin-Glazed Tempeh with Green Beans and Cashews -- Epicurean Vegan

Enjoy!

Filed Under: Dinners Tagged With: Asian, cashews, dairy-free, fast and easy, ginger, green beans, hoisin, rice, tempeh, Vegan

Fresh and Healthy Soft Tacos/Burritos

January 29, 2010 by epicureanvegan

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganWhen I don’t have a lot of time but I want my family and I to have a satisfying, healthy dinner, this is one of my go-to meals. I typically have the ingredients all the time and with so many different ingredient options, it’s easy to make the whole crew happy! Packed with protein and veggies, it’s a great option for lunch or dinner.

INGREDIENTS:
1 C cooked rice
1 can refried beans
1/4-1/2 C salsa
vegan cheese, shredded
diced avocado
sliced green onion
cilantro, chopped
Small flour tortillas
Tofutti sour cream
Other tasty options: diced or shredded cucumber, sprouts, lettuce

DIRECTIONS:
Combine cooked rice (I use Minute Rice), refries and salsa in a medium pan, heat on low-medium heat. Stir until heated through.

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganSeparate other ingredients into small bowls and I like to start with the sour cream, then layer the beans/rice mixture, then top with cheese, avocado slices, etc. on a warmed tortilla.

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganVoila! You’re ready to eat! Served with a salad, this is a quick, delicious and healthy meal. Enjoy!

Fresh and Healthy Soft Tacos/Burritos -- Epicurean Vegan

Filed Under: Dinners, Lunches Tagged With: burritos, fast and easy, healthy, Mexican, refries, rice, salsa, tacos, tortillas, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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