Looking for a quick and easy lunch recipe that you can easily prep the night before? Then you should definitely try this quick and easy smoky pasta salad, that’s also gluten free. In 15 minutes you will have the perfect pasta salad.…
It’s the new year and I’m sure many of you are trying to eat more clean and/or less animal products, look no further as I’ve got you covered. No you don’t have to give up your favourite foods, and I’m using this bowl to show you exactly that!
This recipe is incredible easy, it uses one of my favourite satay sauce recipes which you can find over here. The entire dish will cost you maybe 15 minutes of your day, which makes it perfect for those busy bees, who don’t have too much time to spend in the kitchen.
Note: This is not a sponsored post, this is honest and own opinion.
Keen-wah, will you ever leave my teeth? Quinoa is simple one example of the abundance of protein found in a plant-based food. It’s a complete protein that’s actually a seed and not a grain, so if you have a hard time digesting grains, quinoa could be a great alternative for rice or couscous. Now if they’d only stop hiding between our teeth, am I right!?
Now with summer nearing and and BBQ season around the corner it’s about time to bring out the quinoa salads. This salad makes a perfect side dish to any food centred gathering, it’s light, fresh and simple.
If you like sushi you will love these bowls! They’re great if you’re feeling a little bit lazy bit still and don’t feel like rolling out that sushi mat. I myself am a big lover of sushi and honestly don’t mind the prepping, but this bowl might win it over those delicious maki rolls, well at least when I’m eating alone that is. There’s just something fun about enjoying a big platter of maki rolls when dining with friends, right!?
The reason I love this bowl so much is that I’m able to pack it with many different ingredients you normally wouldn’t find in a maki roll, such as…
Rainbow bowl, my latest and greatest obsession! I could eat them every day, but as much as I like a dish I can’t eat the exact same meal too many days in a row, or I’ll start disliking it. Since I think it’s important to eat as simple and vibrant as possible I decided to make some variations on one of my favorite type of bowls. You can use any type of noodle to make this bowl with, but trust me nothing beets unicorn noodles, thats a fact! To find out how they are made go over to this post….
I’m at a point that I’ve drifted so far from the original recipe of a sushi roll, that I’m not even sure if I can technically call this sushi, but what the heck!? let just call this sushi, I’m pretty sure it isn’t gimbap either, the sushi chefs will forgive me!
When it comes to “sushi” I love experimenting and coming up with new recipe ideas, it’s always a fun and yummy adventure, leaving my kitchen cluttered and my belly stuffed. You can find some of my older sushi recipes through these links, for a rainbow sushi click here and I’ve also got a more tropical gimbap recipe over here.
Now when it comes to this recipe I was inspired by heat, lots of heat! People that know me know I have a crazy tolerance for spicy food, growing up I would put cut up pieces of adjuma pepper on my bread and call it a sandwich (true story), at this point my stomach must be lined with sheets of metal. So its only natural that I had to come with a recipe for a spicy sushi roll, it surprises me it took me this long too make one!
Knowing that I can take things overboard I kept these rolls hot but not insanely hot, you can always decide to skip on heat, or add some if you like your food hot and spicy. To make them spicy I used gochugaru which are Korean red pepper flakes, but feel free to try using chilli flakes! Another ingredient that should get some recognition is the black rice, which by some is considered the most healthy grain of rice, with a high amount of antioxidants, even more than blueberries. They have a unique chewy texture and get a bit sticky, which in my opinion works perfectly with the creaminess of the coconut milk and spices.
You can have these rolls as is, because the rice is seasoned with garlic and onion powder, combined with the heat and sweetness of the sugar they are perfectly enjoyed on their own. Of course if you can add some heat by having some hot sauce on the side, if you are a true lover of spicy food you should definitely have some hot sauce on the side.
I also had some simple maki rolls with simple short grained rice seasoned with sesame oil and filled with some avocado, because why not?
Now its your turn to make these rolls and if you do feel free to leave a comment below and I’d love to see your recreations which you can show me by tagging me into your pictures on instagram.
Much Love and Enjoy,
This is not the first and definitely wont be the last colourful Gimbap/Sushi recipe appearing on this blog. This recipe could be considered sushi as I use rice vinegar to season the rice, but is also influenced by Korean cuisine because of the gochujang and sesame oil, so you might as well consider this to be a Gimbap. No matter what you call it, these rolls are delicious.
These rolls are very special in particular because they are inspired by the Caribbean and my surinamese roots. How you might ask? The colours of course! And of course the curry roasted sweet potato and mango I used as a filling. I basically grew up listening to Reggae and eating lots of spicy foods, as for spice I went with gochujang one for its colour and two because it has a mild spiciness. Believe me when I tell you that my tolerance for spicy food is non human, this is why whenever I cook for others I have to stay very mindful of this fact and use minimum to no hot peppers, but rather serve hot sauce, hot chutney or sambal on the side. In my opinion is gochujang mildly spicy (depending on the brand), so safe for most to consume.
This is a recipe where I do recommend using the rasta colour scheme, they will rock your dinner party! I promise. If you think gochujang is to spicy go for beet powder instead, this will create an even more distinct red colour. When it comes to fillings you can play around with whatever you like, but I do recommend to incorporate this with the mango and sweet potato.
The sweet potato and mango go together so well, the thought still has me drooling. This dish will be a perfect addition to your (dinner) party or any other occasion to be honest. Take it on a picnic or bring it as a lunch, maybe even have it for breakfast, I wont judge!
I hope you enjoy these fusion dishes as there are many more to come! If you make this dish tag me in your pictures as I’m curious to see your twist on this colourful dish, or leave a comment below.
If you’ve been following me for a while you might know I like colourful food, and I made a “rainbow” sushi before, but this time I decided to go all out and make real rainbow sushi! One requirement the sushi had to meet was that the rice had to have all the colours of the rainbow, without having to use any artificial colourings (yuck). Well mission complete! This sushi is so colourful and stunning that I’m sure you’ll impress whoever you decide to make this for, or yourself, which is totally ok since I devoured all of these rolls by myself…
This brings me to another point, although the whole process can be a bit time-consuming, just make a big batch, this will last you a couple of days. You can easily store the prepped rolls in the fridge for a couple of days, keep in mind that this depends on the fillings u used, if u use things like avocado then I don’t recommend storing it to long. This is why I made some rolls with and some without avocado.
tip: If you cover the slices of avocado (or other veggies) with some lemon or lime juice it’ll keep longer as the acidity will keep it fresh for longer, this way you can keep it in a fridge for at east two days.
You can also store the sushi rice for a couple of days, just make sure you cool the rice as soon as possible when it’s done cooking and place it in containers and keep it in your fridge so you can have some more sushi the next day, awesome right!?
Now lets talk fillings! Whenever I tell an “omnivore” that sushi is one of my favourite foods I often get the response “but sushi isn’t vegan right?!”, to which I respond with “of course it is, just fill it with plant based foods”. There are a million different ways of making sushi vegan, just use your imagination, there are no limits.
For these rolls I used bell peppers, avocado, cucumber and roasted sweet potato, but feel free to fill the rolls with whatever your heart (aka stomach) desires. You can use tofu, tomato, tempeh, pickled daikon radish, carrot and whatever else you can think of, be creative. I’ve even filled sushi with humus and green asparagus, just to name one strange combination.
I didn’t want to use any artificial food colouring, but chose to go for all natural food colourings, such as:
- Spirulina powder to make green, you can also use matcha powder
- Turmeric to make the yellow (if you combine a bit of turmeric with spirulina you get a light greenish colour)
- Beet powder (or juice) to create a red colour (and combining this with a bit of turmeric makes orange)
- Gochujang although red makes a nice orange if u use a little
- Purple cabbage make a nice purple and adding baking soda to the purple cabbage water turns it blue.
Now you don’t need to use any artificial junk and keep the sushi clean and healthy.
Now its your turn to make rainbow sushi! I promise you, this will impress your friends, family or bae (no not the Danish bae!). The whole process can be a little time-consuming (not too much though), and it’s definitely worth it! Make these for a party, take leftovers to impress your co workers or just have them for the fun of it!
Be sure to let me know if you liked them!
To be honest i’ve never been a real sushi lover before i turned vegan, the thought of eating raw fish just never appealed to me. That was until about 6 months ago when i decided to give sushi another try (this time completely plant base of course) and i’ve been hooked ever since! The thing i love about sushi is how fun it is to make and eat, plus its simply delicious….