Posts Tagged ‘whole foods’
I love vegetarian sushi rolls for their clean and simple, yet exquisite flavors. After a few attempts at making a decent roll, I realized there a few tips to keep especially in mind: don’t over-stuff your roll, make sure your rice is well-aerated and dry, and use a sharp, wet knife to cut even rounds. If all else fails, you can always eat the roll without cutting into it and it still tastes the same!
Ingredients:
- 1.5 tablespoons of rice wine vinegar
- 1 teaspoon honey
- 1.5 cups sticky brown rice, cooked
- 2 tablespoons wasabi powder
- Sushi Nori Sheets
- 1 Ripe Avocado, cut into strips
- 1 Cucumber, cut into strips
- pickled ginger
- ponzu soy sauce
Directions:
- Whisk together vinegar and honey. Stir into rice and set aside.
- Whisk together wasabi powder with two tablespoons of water. Set aside for 10 minutes.
- Place a nori sheet on bamboo mat. Spread a thin layer of rice and then some strips of avocado and cucumber closer to the edge. Use the bamboo mat to help gently roll the mixture over itself and then cut into rounds with a sharp, wet knife. Garnish with pickled ginger and serve with ponzu soy sauce and wasabi paste. Enjoy!
Baked Sticky Brown Rice Pudding with Maple Candied Walnuts
Posted by: EatFree
March 13th, 2012 >> Uncategorized
This recipe is a variation of the classic baked rice pudding made with short grain Arborio rice. In this recipe, I’ve substituted the white Arborio rice with sticky short grain sweet brown rice, which adds the same sticky, chewy textural element except in the whole grain form. As per the usual EatFree style of cooking, all refined sweeteners are replaced with their unrefined counterparts. In addition, I’ve replaced the heavy cream and/or whole milk typically used in rice puddings with low-fat evaporated milk, which has the same degree of milky creaminess without as much of the fat. This recipe is best served after completely chilled so make it the day before you plan to serve.
Ingredients:
- 2.5 cups 2% low-fat evaporated organic milk
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup raw turbinado sugar
- 3 cups cooked sweet brown rice
- 1 cup walnuts, chopped
- 1/2 cup pure maple syrup
Directions:
- Preheat oven to 325 degrees Fahrenheit. Whisk together milk, yolks, vanilla, sea salt , and raw sugar. Stir in brown rice and let sit on counter top for 10 minutes.
- Meanwhile boil a kettle of water and toast walnuts in a dry skillet over medium-low heat until fragrant. Set aside.
- Pour rice mixture into greased 9 by 9 baking dish. Place over larger baking dish. Place in oven and pour boiling water into larger baking dish about halfway up the sides of the smaller one with the rice pudding mixture. Bake for 90 minutes or until slightly jiggly in the center and golden brown on top.
- Meanwhile bring maple syrup and 1/2 cup water to 250 degrees Fahrenheit on candy thermometer. Stir in walnuts and then pour over non-stick surface (such as a silicon mat) and let cool.
- Take out rice pudding and let cool completely to room temperature . Refrigerate for several hours. Serve with candied walnuts on top and enjoy!
Farro by far is my favorite grain if I had to choose-mostly for its texture, which is just perfectly chewy and al dente when cooked properly. The mushrooms in this dish add a nice earthiness along with the herbs. Choose a variety of mushrooms to use as they add more complexity to the dish than otherwise. And as always, pick fresh aged parmesan.
Ingredients:
- 3 cups of dried gourmet mushrooms, rinsed
- 2 tablespoons unsalted organic butter
- 2 tablespoons minced garlic
- 1/2 cup fresh sage leaves, loosely packed
- 2 cups farro, rinsed
- salt and pepper to taste
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 cups grated parmesan
Directions:
- Steep dried mushrooms in boiling water for 45 minutes. Do not discard soaking liquid.
- Meanwhile, heat butter. Add garlic and sage. Stir constantly for 30 seconds. Add farro, salt and pepper. Stir constantly for 2 minutes to lightly toast the farro in the sage and garlic over medium low heat. Add the mushroom soaking liquid and enough water to equal 2 cups. Add red pepper flakes and thyme. Stir and bring to a boil. Cover and let simmer for 15 minutes or until all liquid is absorbed and farro is al dente. (Add more water if needed).
- Stir in mushrooms off heat and top with parmesan. Enjoy!
