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Purple “Sriracha” Hot Sauce – Raw Vegan

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“Raw vegan sriracha?”, “And what’s up with the colour?” Are some of the questions I’m come to mind to some of you, well let me answer those! First of all I love cooked sauces, I adore them, but since my body is giving me signs (eczema) that something’s off I am trying to eat as “clean” as possible. To be honest I don’t even know what that means anymore, to eat “clean”, but one thing that comes to mind are raw foods, so even though I won’t be going fully raw or raw for a month, I will be implementing more raw foods into my diet, which is why this is a fun play on sriracha, but them raw. And if you’ve been following me for a while you might know I have a thing for colour, so that’s why it’s purple!

For many of us sriracha has become a staple, sorry ketchup you’re just ain’t spicy enough, or at all! The thing with sriracha though is that even though I’ll still be using it occasionally I believe that making your own (whatever it is) is always the healthier option. 

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This sauce can be made as hot as you please, I like mine extremely hot, but know not everyone will enjoy this kind of heat, so I used rawit peppers (aka bird’s eye chili) instead of adjuma peppers in this one, even though adjuma is my fave. The rawit peppers are a bit milder in heat (I still added 4 though) but feel free to add however much you can tolerate, maybe try using chili peppers, which are traditionally used in sriracha. You can also chose to skip the purple cabbage if you don’t care for colour, I mean the cabbage definitely doesn’t add to the taste. Having said that I don’t find it an unpleasant taste, and it does add some nutritional value, and that colour, I love it!

As you can see I used it as a topping for one of my rainbowl, which by the way are a staple in my diet, if you haven’t noticed yet. Since I don’t want to get bored with eating them I create a different (raw) sauce to go along it almost every week, click on these links for the miso/beet sauce or peanut sauce. There will be many more where these came from! There’s something so fulfilling about eating a vibrant and colourful food, yup these kind of meals are good for body, mind and soul!

Purple Sauce4Purple Sauce2

Don’t get intimidated by the noodles you can find a super easy recipe for those noodles, over here and whatever else to add, that I leave up to you. Let your imagination run wild!

Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations, and find me on Facebook!

One Love,

A.J.

Purple Sauce

Purple Sriracha - Raw Vegan

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Prep Time 5 mins
Total Time 20 mins
Course quick meal, Salads
Cuisine Indigo, Vegan

Ingredients
  

  • 1/2 cup raw cashew nuts
  • 2 cloves garlic
  • 4 rawit peppers or whatever, however much pepper you prefer
  • 1/4 cup purple cabbage roughly diced (kinda optional)
  • 1 date or two small dates
  • 1/2 lime juice
  • 1/4 tsp nigella
  • hot water
  • to taste salt

Instructions
 

  • Start by soaking the cashew nuts, I forget to soak them ahead of time so always do a quick soak by adding the cashew nuts to my bullet blender, adding just enough hot water to cover the nuts, letting them soak for 15 minutes. In the meanwhile you can do the dishes or something else.
  • After the 15 minutes I add the remaining ingredients and blend it until smooth. I also add about 3 small splashes of hot water, one splash at the time until I reached my desired consistency. Keep it in your fridge, It should stay good for at least a week. Enjoy!

Unicorn Rice + Rainbowl

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If you’ve been following me for a while or even a short moment you might have seen me using “unicorn noodles” in most of my dishes, well there’s a new unicorn in town and this ones about to steal the crown! You obviously already read the title or seen the thumbnail, but let me introduce to you, unicorn rice, yes hear me unicorn rice! The fun part about creating recipes is being able to name it whatever the heck you want, so yes this is Unicorn rice, why? Well it’s blue/lilac and has the ability to transform it’s pigment to hot pink… Sounds like a unicorn to me.

But seriously though, how much fun is this? Also the rice might have the same ability as the noodles but they both deserve individual posts. You can do this with whatever rice you like, but using the technique on short grain rice has to be my favorite! But enough chit chat, you didn’t come for my hype, but rather for joining me on the hype train, so let me share some instructions so we all can have our unicorn rice. 

Unicorn RiceIngredients:

1 Cup rice of choice (short grain is my fave for this)

1 chunck of purlpe cabbage

water 

Directions:

  • Start by putting the purple cabbage in a small (sauce) pan and add about 2 cups of water. Turn on the heat to a low temperature and let the cabbage simmer until the water turns almost deep blue. Once the water turned deep blue turn off the heat and remove the cabbage, use it for a salad or stir fry, or maybe for the bowl!
  • Now wash your rice and add it to a pot, instead of cooking this with regular water add the deep blue water. Ok now comes a very important note! Make sure that when you cook the rice it’s on the lowest heat possible, it might take a little longer, but if the heat is too high the colour will change and might even turn out light brown (yuck). Now cook it until the rice is done, this will take somewhere between 15 and 20 minutes. 
  • Once the rice is done you can use it for whatever dish you like, but wait here is where the magic comes in.
  • To make the rice turn from lilac/blue to hot pink all you need it some lemon juice or any other form of acidity. It’s basic science actually, since the pigments in the cabbage have been transferred into the rice.

Now we’ve figured out how to create the rice, let’s put it into action by creating a delicious bowl using this rice. You know what, if you’re not feeling like making this rice you can use whatever rice or grain you want! Find the recipe below. As a sauce I used my Miso beet sauce and a drizzle of sriracha, but feel free to use any other sauce I can imagine this would be delicious with this Satay Sauce.

Unicorn Rice3Unicorn Rice1

Keep in mind that when you’re making this rice even the slightest interaction with acidic food will make it change colour as you can see on the picture above. I pushed the mango down and it reveals a more lighter almost faded colour because of the slight acidity in the mango. 

Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!

One Love,

A.J.

Unicorn Rice + Rainbowl

This is the most magical rice on the block, with some simple science and a hint of magic you too can create colour changing rice!
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Course Main Dish, Salads
Cuisine Indigo, Vegan
Servings 2 people

Ingredients
  

  • 1 serving (unicorn) rice
  • 1 serving bell pepper
  • 1 serving sporuts
  • 1/2 avocado
  • 1 serving mango
  • 1 handful baby spinach
  • 1 serving (cheri) tomatoes
  • 1 piece lemon
  • 1 serving sauce of choice

Instructions
 

  • Cut all the ingredients in bite size pieces and simply assemble the bowl the way you like. Or toss everything together, it's your bowl. Enjoy!

Rainbow Unicorn Sushi

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RS7

 

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!?

 

RS4RS6

 

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. 

 

RS2RS3

 

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!

Bless,

A.J. 

Rainbow Unicorn Sushi

If you want to have truly magical sushi you should try this rainbow sushi. This is real unicorn food which will feed your soul. A true feast to the eyes.
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Dish
Cuisine Asian, Indigo, Vegan
Servings 5 rolls

Ingredients
  

  • 2 cups uncooked sushi rice
  • 1 avocado
  • 1 bell pepper
  • 1 cucumber
  • 1 sweet potato
  • turmeric
  • beet powder
  • spirulina
  • 1/2 tsp baking soda
  • 1/4 piece purple cabbage
  • 5 sheets nori
  • 1 or 2 tbsp sugar
  • 1/4 cup rice vinegar
  • 1 tsp gochujang (optional)

Instructions
 

Sushi Rice

  • Cook the sushi rice and place it in a bowl to cool and add the rice vinegar and sugar to your own taste. Mix it in using a wooden spoon (this will help prevent the rice to break)
  • To make each colour you take a shallow bowl and put about half a cup of rice and mix in the food colouring. *keep in mind that you just want to colour the rice so don't add to much of each food colouring so you don't alter the taste to much. For red use a bit of beet powder For orange use a mixture of turmeric and beet powder or a small amount of gochujang (for this batch I used gochujang) For yellow add a little bit of turmeric For green use a little bit of spirulina and a pinch of turmeric For blue and purple read descriptions below

Purple & Blue Rice

  • Boil 1/4 piece of chopped cabbage in about 3 cups of water for about 30 minutes or until you're left with about 1 cup of water. Use this water to cook 1/2 cup of sushi rice and save about 3 tbsp of the purple water to make the blue food colouring. Now you've got your purple rice use some of the remaining white rice you made to make blue. Add about 1 tsp of baking soda to the purple water and it will turn blue, now add this to the sushi rice and mix it well.

Assembling the sushi

  • Chop your sweet potato in stripes and roast these in a preheated oven on 200 degrees for about 20 minutes. Now chop the remaining ingredients into strips.
  • Now get a bamboo roller and cover it with some plastic wrap to keep it clean. Add a sheet of nori and place strips of rice until you've got all the colours and top this with the filling. Now roll the suhsi and wet the end with a bit of water to make it sticky and place it on a platter or chopping board. Once you've rolled all your rolls, wet a sharp knife and slice your rolls to reveal a beautiful rainbow sushi!

Notes

  • If you wet your hands while placing the rice on the nori it won't stick as much.
  • If you wet the knife before slicing the rolls it will make it easier to cut.
  • Feel free to use whatever fillings you prefer.