Sunday, January 6, 2008

Guests over for dinner...

Veggie Sushi! Avacado/cucumber rolls and pickled beet/bamboo shoot/cucumber/avacado/carrot rolls! Yummmmm! These dissapeared in a flash, everyone loved them.

Thai Red Vegetable Curry! Everyone was raving about it--and everyone was omni, except for 1 vegetarian, so I guess I did good! Makes me happy that everyone loved it so much!

Oh, and yesterday I made my own kimchi.. let's see how it goes...



Sushi is pretty simple, and you can put whatever you like in it. All you need is a sushi mat, nori sheets, rice vinegar, some dry white wine, some soy sauce, some sugar, rice, and of course fillings.

3.5 Tbsp rice vinegar
2 tsp sugar
1.5 tsp soy sauce

Mix together and heat to melt, I just nuked it for 10 seconds and stirred.

For the amount I made: 1 1/2 cup water, 1 1/2 cup rice, 2 tbsp dry white wine.
Boil the rice for about 15 minutes, a bit more if its brown rice. Do not stir. Uncover and turn to high heat for a short period of time, about 20 seconds. Recover and remove from heat, let cool for 15 minutes and then stir with a wet spatula to let any water leftover (should be very little) to evaporate. Mix in rice seasoning well.

Slice your carrots into small strips and boil for 5 minutes in a mixture of 1 cup water, 1 tbsp sugar, 1tbsp soy sauce to get rid of the worst of the crunch. This IS sushi.

If you have fresh beets you might want to pickle them a day or two ahead, just put them in a sealable container with water, vinegar, sugar and salt and leave them in a cool place at least overnight. The water in the container will turn a scarlet red, on the day of drain this and rinse, so that you don't have red sushi.

Lay your nori ontop of your mat shiny face down. For the big rolls with lots of stuff in it, use a full nori, for your smaller rolls cut the sheets in half (or just make them with a lot more rice wrapping them).
Lay a thin layer of rice (no more than two rice pieces thick) ontop of the nori, leaving 1-3cm of room on the top and bottom edge (parallel to the way you'll be lying your fillings, and to the way the bamboo is running on your mat.)
Place the fillings in, quite close to the bottom edge of rice. Make sure you dont overstuff, especially if making the smaller rolls. Roll tightly and firmly, using the mat, and making sure the fillings are firmly tucked in. Make sure you don't wrap your mat!
Use a little bit of water to wet the outermost edge of the nori, which has no rice on it, and pat it onto the wrap. Use the mat to roll the roll around a bit to make sure its nice and firm.
When you cut it, cut it with a wet knife. You'll want to wet the knife every cut, or at least every few.

Good luck! Often the first doesn't turn out perfect, but with a bit of practice you'll get the hang of it!


1 pack (100g) red thai curry paste
3 cans coconut milk (i used 2 light cans and 1 premium.. since light is just watered down premium, this translates to about 2 premium or 4 light..)
1 cup vegetable broth (if you're using 4 light, add less broth. If you're using 2 premium, you might want to add more.)
1 cauliflower head
2 cups roughly chopped carrots
3 cups roughly chopped potatoes--already cooked till 'al dente'. I roasted mine.
1 red pepper, chopped
1 yellow pepper, chopped
5 spring onions, diced
juice of 6 key limes (about 1/2 a cup)
a hint of mint, chopped finely (about 1/2 tbsp)
a handful of basil
chopped roughly (about 1/2 cup)
1 inch piece of ginger, grated (or food processorized)
5 cloves of garlic, grated
2 tbsp raw sugar
about 1tbsp oil

Start by lining the pan with a bit of oil and sautee the garlic, ginger, and curry paste until fragrant, on medium-low. Add the onions and sweet peppers and let them cook together 2-5 minutes on medium.
Add all the other veggies, the coconut milk, the lime and mint. Let it cook together for about 20 minutes.
Add the basil, sugar, and vegetable broth and let it simmer for 20 minutes, uncovered, and then for another hour at least covered.
At that point I turned mine off and let it sit till the next day (still warm) when I reboiled it (to get rid of any germs) and served. I'm sure if I had served instead of turning it off it would have been tasty, but obviously the longer the veggies sit in the curry, the more flavorful they get! This is like a stew: every time you cook it it gets better. :)

1 comment:

soyfreevegan said...

Planning on making sushi tonight and this should be extremely helpful! Good idea to boil the carrots, never even thought of that.