This recipe is inspired by a recipe I shared on my Instagram stories. Here I occasionally share my more spontaneous cooking ventures. They showcase my way of cooking, which is more intuitive and thus I hardly ever use recipes. Yet I find it fun to write these dishes down and share them with you. This is a simple recipe for one of my spicy “flu fighting” soup.…
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!
The last couple of weeks i have not been giving my body the rest it has been needing, thus it didn’t come as an surprise that last week my body decided to protest against me. So i decided to take a few days to give my body some rest and also filter out all the junky food that didn’t do my body any good. Fast forward two days and i’m up and running once more! So take a lesson from me everyone and always listen to your bodies. Besides not taking enough i also might have had a bit to many junky vegan food.
Sometimes it’s just to convenient to order that fried falafel or eat other processed foods, and i’ll be the lying if i’d say i eat 100% clean. Some days, especially the ones where i am either physically or mentally drained (or both) and i have to choice between standing in the kitchen and whipping up something nutritious or pushing some buttons and getting a falafel, 75% of the time i’ll go for the fried falafel. Although i find absolutely nothing wrong with eating some vegan junk food from time to time, it should not become a habit. So for the days when i’m not feeling my best i’m trying to make take that extra effort to whip up something delicious and nutritious, so you can expect some fast and easy recipes in the near future. And when your body does need that extra bit of loving this salad will do the job!
I’m a big fan of probiotics or good bacteria! I simply love them, and the great thing about probiotics is that they love you back! For this dish i chose to use gochujang (optional) and miso paste for their probiotic cultures. When my body decided it needed its rest i also caught a stomach flu, so i thought “let me be wise and increase my intake of healthy bacteria”. Besides that, on the first day i fell ill, i couldn’t stomach anything other then coconut yoghurt with some fruits. so the days after that i had to be extra careful with what i’d eat. This is where this salad came in to safe the day.
Pictured above is gohujang, a paste that is made by fermenting chillies, glutinous rice, soy beans and salt. You can find this paste together with miso in most asian grocery stores. This spicy and slightly sweet paste is a Korean condiment that adds an interesting depth of flavour to this salad, but if you cant get your hands on some you can skip it and massage your kale with just lemon juice and a pinch of salt. Yes you heard me well, you should massage your kale. Massaging your kale will take away some of its bitterness and make it less though to chew on.
What you cant skip is the miso dressing, its what brings this salad to a whole new level, plus we want those good bacteria, right!? And any leftover dressing can be stored in the fridge, in a jar or container and used on another salad.
Apart from kale and the miso dressing i also added some quinoa to give this salad even more nutrients and body. I also added shredded carrots, red cabbage, corn, spring onions, tomato, sundried tomato and avocado. At the end of the day this is your salad so feel free to make it as complex as you like. Now give your body some extra loving and eat your probiotic kale salad and let me know if you liked it.