How To Make Raw Vegan Veggie Stuffed Collard Wraps

January 24, 2012 by Veronica Grace 21 Comments

How To Make Raw Vegan Veggie Collard Wrap Sandwich

Raw Collard Wraps With Veggies, Sprouts and Guacamole

Are you looking for a quick and healthy wrap that’s maybe low in calories and more whole foods based? Or maybe you’re looking for a gluten or wheat free sandwich option. Well check out my raw veggie collard wraps!

So… I totally forgot to add these delicious collard wraps to my recipe program Savory Raw Dinner Recipes because they were so easy to make I did not write the recipe down! LOL. When I compiled the recipe book I did not have it on my computer and I forgot about it. So I’m posting it here for you instead. These raw collard wraps are really easy to make if you have access to large size flat collard green leaves and are really impressive to non raw foodies.

If you haven’t checked out Savory Raw Dinner Recipes, I highly recommend you do. I created the recipes and did all the photography myself. These are possibly the sexiest lower fat gourmet recipes you’ve ever seen. Even if you just enjoy some healthy food porn photos, you should check it out!

If you live in the south you can find collard greens at most grocery stores or Walmart, but if you live in the north or in Canada you’ll have to go to Whole Foods or your local community health food store.

In the South it’s about 88 cents (USD) for a bunch of collards. In Canada, it costs us about $2.99 (CAD) for a large bunch. Overall, it’s a pretty cheap wrapper to make a raw burrito or sandwich, just make sure you select a bunch of collards that have lots of large flat leaves, not bent, crushed or small leaves as you’ll more likely end up having to make tiny raw vegan tacos instead because you can’t wrap the collards like a burrito.

If you DON’T have collard greens, it won’t really turn out the same. The key to this wrap is the collard green’s very large, strong and pliable leaf. You can try using other greens, but what you’ll get instead is more of an open face sandwich/taco/boat that you sprinkle toppings in and eat kind of like a hot dog! Probably tastes the same, but will look different. You can try both style of raw wrap.

This is what a collard leaf looks like whole. You will see it’s flat and not curly like kale.

Raw Collard Wraps With Veggies, Sprouts and Guacamole

How To Make Raw Vegan Collard Wraps

Serves 2

For this recipe you’re going to need:

2 large collard green leaves, washed
1/2 ripe avocado (should give to your thumb when pressed)
julienned or spiralized carrot and/or beets
julienned cucumber
julienned pepper
julienned zucchini
A few sprouts (If you have, I used alfalfa, you can use sunflower, pea shoots etc)
Seasonings if desired: lime/lemon, salt, pepper, olives

Tools:

A sharp knife
Flat surface

Step 1: Lay your collard leaf out flat on a cutting board stem side facing UP. Next take your sharp knife (it needs to be sharp, and not a serrated one, I cut myself once sawing into my finger) and angle it down and into the stem of the leaf. Shave the stem from the leaf horizontally and away from you. You want to do this so you can roll and fold your collard leaf without it cracking and splitting. Keep shaving down the stem a bit at a time, until it is flush with the leaf and then cut the edge off the stem end so it is straight at the bottom. Test your collard leaf now to see if it will roll easily into a small burrito. If it does, you’ve got your collard stem thin enough. Once you do this once, you’ll understand what I’m talking about.

Step 2: Spread 1/4 of a ripe avocado (half of your 1/2 avocado) onto you collard leaf leaving an inch or two from the bottom end of the stem. Spread it in the middle area only, not all the way out to the sides and top. Season if desired over the avocado for flavour.

Step 3: Lay your veggies and sprouts nicely in the bottom portion to middle of your collard leaf, still leaving and inch or two at the bottom part of the stem. Keep everything in the middle and far away from the top and sides, just like you would fill a burrito.

Step 4: Roll the bottom stem end of your collard leaf up and away from you and make a full roll. Tuck in the sides of the leaf and continue rolling and tucking in as you go. Keep your roll tight so when you cut it your filling doesn’t fall out.

Step 5: Hold your wrap tightly and then carefully slice it in half. If desired you can skewer it with a toothpick to hold it together and set it on a plate.

Step 6: Repeat for the other wrap.

I would recommend sticking with a thick creamy filling like avocado, guacamole or my Lower Fat Hemp Hummus (from Savory Raw Dinner Recipes) instead of using a fruit or vinegar based dressing, as the taste of collards is quite strong and with just a vinegar or lemon base it won’t really be that delicious. Unless you’re like a hard core raw foodist, in which case you probably eat raw kale by the bunchfuls… every day… Just kidding! Rock on! 🙂

Serve this wrap with a raw soup, green salad or fruit salad. This is not a low fat recipe, technically because the veggies and wrap have so little calories. This is why I did not use an entire avocado for the recipe, otherwise it would be very fatty. I want to emphasize that on it’s own this is a very LOW CALORIE wrap, pretty much a snack. Since we don’t want to load up on nuts, seeds and oil on a low fat raw vegan or 80/10/10 diet, this should be part of a meal. We enjoyed this with a fat free soup recipe from Savory Raw Dinner Recipes and lots veggie sticks with my raw hummus. You just can’t see it from the photo, but the soup was present!

I have seen some restaurants steam the collard leaves as well for those who prefer a milder taste (sort of like steamed cabbage in a cabbage roll) so that’s always an option if you’re looking for a softer texture in your wrap!

What do you think of these wraps? What did you fill yours with?

How To Cook Quinoa Perfectly Every Time On The Stove Or In A Rice Cooker With Photos

January 23, 2012 by Veronica Grace 159 Comments

How To Cook Quinoa Perfect Every Time On A Stove Or In A Rice Cooker

tPerfectly cooked fluffy white quinoa

Quinoa (pronounced Keen-wa) is a delicious low fat superfood grain (actually a pseudo cereal, it is not a grass like wheat is) that comes from South America and is closely related to beets, spinach and tumbleweeds, believe it or not! This is also why it is gluten free. Quinoa is not related to wheat and does not contain any gluten at all either.

Perfectly cooked quinoa is something you can achieve! I’ve eaten quinoa cooked by many different people and there is a world of difference in the enjoyability of quinoa if it is mushy and overcooked, or light and fluffy. Generally what you see at vegan potlucks are mushy overcooked quinoa dishes, while at vegetarian restaurants you get these nice chewy perfectly cooked separate quinoa granules.

The BIGGEST mistake people make when making quinoa is using a 2:1 water to quinoa ratio. Quinoa absorbs much less water than rice, so it is unnecessary to cook it in so much water. Trust me, your quinoa will turn out perfectly if you do it this way (see recipe below). If you insist on having wetter slightly mushier quinoa you may find this ok. But I like to have my quinoa be fluffier so it can absorb some of my sauce or it can be lightly sprinkled into salads or used as a base for a salad.

Once you know how to make quinoa, you will enjoy eating it regularly. It’s an easy replacement for rice or couscous as a side dish and much more nutritious.

How do you know if you’ve overcooked your quinoa? It will probably be very wet (a result of too much water) and will be mushy and not light and fluffy. Quinoa doesn’t absorb as much water as rice so adding too much water can result in mushy quinoa. It could also be sticky and burned on the bottom of yuor pot.

So mix it up!

Let’s get started and teach you how to cook quinoa perfectly. Below are the best quinoa cooking instructions!

How To Cook Quinoa Perfectly Every Time Tutorial

Makes about 6 cups of cooked quinoa (Perfect for dinner and then leftovers or use the extra in cold salads)

For this recipe you will need:

1 1/2 cups dry quinoa (white, or red quinoa)
1 1/2 cups water or vegetable broth (low sodium or homemade)
1 tsp of salt or Herbamare (if desired)
Fresh ground pepper to taste (if desired)
2-3 tbsp lemon juice or other seasonings like parsley flakes or Trader Joe’s 21 Seasoning Salute *optional

Tools:

Measuring Cup
Pot with a lid or a rice cooker. I enjoy using my Zojirushi rice cooker.

This method will ensure that your quinoa is light and fluffy and never soggy or overcooked. You can make up a big batch for dinner and save extra portions for the fridge or freezer so you can reheat it easily. Using less water (1:1 ratio instead of 2:1) achieves the best results for white or red quinoa. I’ll show you how to cook it on the stove first, and then you can scroll down to view the rice cooker directions. Note, for black quinoa, I found that it was a little crunchy. So I would recommend using 1.25:1 ratio of water to black quinoa. 1 1/4 cups water for 1 cup of black quinoa so it’s moister and softer. Use whatever quinoa you prefer or whatever is cheapest that you can find.

Fluffy black quinoa

How To Cook Quinoa On The Stove Top Directions:

soaking quinoa

Step 1: Soak quinoa in a large bowl for 15 minutes in cool water.

Rinsing quinoa

Step 2: Using a fine mesh strainer, drain and rinse your quinoa until the water is clear and it’s not foamy anymore. About a minute or two and then dump it into a pot.

How To Cook Quinoa Perfect Every Time On A Stove Or In A Rice Cooker

(Stovetop Directions Follow – Scroll Down For Rice Cooker Directions)

Step 3: Combine rinsed quinoa and water (use a 1:1 ratio) in a pot. Add seasonings. Turn on to medium heat.

How To Cook Quinoa Perfect Every Time On A Stove Or In A Rice Cooker

Step 4: When the quinoa is simmering, cover it, reduce it to low heat and cook for 30-35 minutes.

Step 5: When all the water is absorbed remove the pot from heat. Let sit covered for 5 minutes to finish steaming.

(Finished quinoa after steaming)

Step 6: Fluff with a fork before serving.

Serve and refrigerate any leftovers for another dish or to sprinkle on salads.

How To Cook Quinoa In a Rice Cooker Directions:

I love my Zojirushi 5 ½ cup (dry) rice cooker. It can cook white rice, brown rice, sushi rice, porridge, steam vegetables and even bake cake!

I have owned many rice cookers over the years. And while the cheap $10 ones might be ok in a pinch, they fail at cooking most things other than plain white rice. If you’re interested in cooking whole grains like brown rice or steel cut oats a better quality rice cooker does wonders. Zojirushi makes a number of rice cookers from small personal ones to ones large enough to feed the whole family. There are different settings for white rice, brown rice, sushi rice, sticky rice, porridge and cake. You can also program your rice cooker the night before and fill it with water and steel cut oats for homemade oatmeal every morning. It also handles all the timing for you, so unlike the cheap rice cookers you don’t have to keep checking it and pressing the lever to continue cooking. It has a smart “fuzzy logic” computer inside that knows how long to cook each grain and only turns off when it’s done.

Step 1: Soak quinoa for 15 minutes in cool water.

Step 2: Using a fine mesh strainer, drain and rinse your quinoa until the water is clear and it’s not foamy. About a minute or two.

Step 3: Combine rinsed quinoa and water (use a 1:1 ratio) in rice cooker. Add seasonings if desired.

Step 4: Set to white rice setting and cook.

Step 5: When the cooking cycle is complete, let it steam for 5-10 minutes. Fluff with a fork before serving.

Step 6: Serve with your favourite entree or vegetables.

Update! I just made red quinoa with the same stove-top instructions above (because I know some of you don’t have a rice cooker)

Red quinoa has a much more rich flavour and is more moist and chewier. I wouldn’t say that I prefer white or red more than each other, they just taste a little different. I will continue to make both. I think red is a little stickier so I wouldn’t use it for salads. I think white quinoa would still be the best if you want a tabouli or cold quinoa salad as the grains are individual.

Fluffy red quinoa

Enjoy!

What do you think of this tutorial? What do you like to serve quinoa with?

Low Fat Raw Vegan Green Smoothie with Grapes, Celery and Spinach

January 22, 2012 by Veronica Grace 17 Comments

Here’s an easy and tasty fat free raw vegan (80/10/10 style) green smoothie recipe you can make for on the go or taking to work. I used to take this to the office (where I used to work) because my boss kept teasing me about my creepy alien green concoctions lol.

Check it out!

Click subscribe on the video to get my latest recipes via video. I do these much less often, so don’t worry you won’t get too many emails!

What’s your favourite green smoothie recipe?

Fat Free Raw Vegan Cabbage Slaw – Costa Rican Style

January 20, 2012 by Veronica Grace 23 Comments

Fat Free Oil Free Raw Vegan Costa Rican Cabbage Slaw Salad

Raw Vegan Cabbage Slaw Costa Rican Style

This is a really easy and fast recipe that happens to be oil free, fat free and raw vegan. When we lived in Costa Rica we would eat this salad a lot and it’s a staple dish because cabbage is so abundant there. Most of the tender lettuces don’t last very long in the humidity down there even in the fridge, but cabbage never had a problem. So we ate a lot of cabbage while we were there. The Costa Ricans use VERY SIMPLE seasonings to flavour their dishes, this one only has a balance of lime juice and salt. You don’t have to add the salt, but it’s used to help wilt the cabbage and to cut the acidity of the lime and make it tangy. The tomato adds some juiciness to the recipe as well, so make sure you use a good tomato.

If you get store bought coleslaw mix you can have this salad ready in minutes and then put it in the fridge while you prep your main dish.

I’ve served this to raw foodies and non raw eaters and both love it as a tangy topping to latin style dishes. Typically this Costa Rican cabbage salad would be eaten with seasoned rice and black beans which is also called gallo pinto.

Cabbage has a very nice flavour and does not require any oil. Please don’t drown your healthy cabbage in olive oil or creamy dressing! Oil free coleslaw recipes are delicious.

Fat Free Raw Vegan Cabbage Slaw Costa Rican Style

Serves 4 as a side dish

Ingredients:

5 cups green cabbage, sliced (or slaw mix)
1 medium ripe tomato, diced
1/3 cup white onion, diced
1 -1 1/2 large limes, juiced
1/2 tsp herbamare or salt
1/4 tsp fresh ground pepper or to taste

Directions:

1. Place cabbage or slaw mix into a bowl. Add tomatoes and onions and seasonings. Roughly squeeze and massage the cabbage to wilt it and make the tomatoes release their juices.

2. Taste test and add more lime or salt if desired.

3. Let sit in the fridge for at least 30 minutes to soften before serving.

4. Serve with raw entrees or as a topping for vegan tacos or rice and beans.

Variations:

You can also add some chopped raw cilantro (coriander) or parsley if desired. Julienned carrot or celery, red cabbage, or jicama can be used to mix it up as well for more raw salad creations.

What do you think of this recipe? What did you serve it with?

Low Fat Vegan Deluxe Dijon Tofu Scramble With Veggies

January 18, 2012 by Veronica Grace 16 Comments

Low Fat Vegan Oil Free Deluxe Dijon Tofu Scramble With Mushrooms, Onions, Broccoli, Zucchini, Red Peppers

Deluxe Dijon Tofu Scramble With Mushrooms, Broccoli, Pepper and Zucchini

This is by far the best tofu scramble I have ever tasted, including at vegetarian restaurants. It is also the first scramble I have ever made personally. I was really going for something that would be savory and flavourful and have some colour and dynamic to it and not like a plain tofu only style scramble. I guess I wanted to go big or go home, and dove right in.

So I searched around and found great inspiration from my friend Malloreigh’s Semi Famous Tofu Scramble. She puts tons of veggies in her scramble, and I agree it works. So I have made this recipe below A LOT!!! I of course, took out the oil, switched to light coconut milk, and changed some of the seasonings to make this a low fat vegan chef (and Dr. Mcdougall) approved version. I think you will enjoy it just fine without the oil.

Every time someone wants a special breakfast, I make this. My mom and her husband even love it and they are new to tofu and not even vegan. If you’re used to eating eggs, let me tell you this tastes BETTER than eggs because it’s so flavourful, you will think salt and pepper eggs are boring next time you have them.

Some people might think ewh weird eating vegetables for breakfast, but everyone in Asia has soup and vegetables for breakfast, and even Americans have veggies for breakfast! Omelettes are often stuffed with veggies, and so are those potato egg skillet thingies at Denny’s lol. It’s not strange, it’s delicious. Try it! Potatoes do not have to be the lone breakfast veggie any longer.

Here’s my signature version of Tofu Scramble:

Low Fat Vegan Deluxe Dijon Tofu Scramble (with Broccoli, Zucchini, Pepper and Mushrooms)

Serves 4 as a side

Ingredients:

1 package firm tofu, drained (pressed firm tofu is perfect too)
5 tbsp nutritional yeast
1/4 tsp herbamare or salt, or to taste
2 tbsp dijon mustard
2 tbsp maple syrup (or liquid sweetener of choice)
1/2 cup light coconut milk (I use So Delicious SugarFree Original, use unsweetened only please)
1/2-1 onion, diced
2 cloves garlic, minced
2 cups whole mushrooms, chopped (or about 1 -1/2 cups sliced)
1 small crown of broccoli, chopped into half florets
1/2 red pepper, sliced lengthwise and then in half
1/2-1 small zucchini, chopped in half moon thinly (thinner is better to cook faster)

Directions:

1. (Depending on your type of tofu you may or may not need to cut it first before pressing.) Cut tofu into 8 pieces if it’s hard to press with your hands. Squeeze out excess water with your hands or with a tea towel. Crumble tofu into a bowl. If your tofu is easy to crumble, I lay it on a clean tea towel and wrap it up and press all the water out and then crumble it into a bowl. I have used both styles of firm tofu, any firm tofu is good, just get the excess water out. Don’t use silken tofu for this.

2. Add the nutritional yeast, herbamare or salt, dijon mustard, maple syrup and half of coconut milk. Mix until combined.

3. Next sauté the diced onion dry in a non stick pan or wok over medium heat until soft. Trust me, it will not stick if you have a good non stick pan. (If you don’t have non stick, you can use vegetable broth to cook in) Add the garlic and mushrooms; stir and cook for about 3-4 minutes. (The mushrooms should release water and keep everything from drying out and sticking)

4. Add the crumbled tofu and cook, stirring or tossing gently for about 10-15 minutes. The tofu is very forgiving. You can basically cook the rest of your breakfast while stirring occasionally in your non stick pan without worry. If your non stick pan is not so great, you can add a little vegetable broth or water and in small amounts and keep stirring. You want the tofu to absorb the flavours and cook well without burning.

5. When your other breakfast stuff is almost ready (if you have any), add the broccoli, zucchini, red pepper, and the rest of the coconut milk, mix together and cover with a pot lid. Let it steam for about 5 more minutes until the broccoli is cooked and bright green. Don’t let it burn, add a little more liquid if needed if it’s really dry. You can use extra coconut milk or a bit of water.

6. Taste test and adjust seasonings if desired. You don’t want your tofu to be too wet, just wet enough that everything can cook and not stick to the pan. Serve right away. I like to eat mine with hash browns or my vegan banana pancakes.

Additional Tips:

Make sure your zucchini is sliced thin enough, you probably don’t want hard crunchy zucchini. If you cut it thicker you can add it right after the mushrooms and cook it with the tofu before you add the rest of the vegetables.

Cook your vegetables until they are the tenderness that you like. Try not to overcook them so the broccoli stays together and looks nice.

Variations:

You can change out any of the vegetables if you don’t like them, or don’t have them. It may sound weird having broccoli for breakfast but trust me, it is delicious and not weird! My family loves it. I think the essentials would be onions and mushrooms in this recipe. You could also throw some spinach in at the last minute to wilt if you like instead of broccoli or zucchini.

If you are feeding more people, you can just up the veggies in this recipe and spread out the scramble. I’ve done that and served 5 people a side serving before fine. If it’s just 2 of you, you can share it with some fruit, toast, pancakes etc and be stuffed!

Add some spiciness to the dish with some tobasco or chipotle chili powder if you want to heat it up.

Have you ever made tofu scramble before? What do you think of this recipe?

Low Fat Vegan Tangy Collard Greens With Mushrooms, Onions and Coconut Milk

January 17, 2012 by Veronica Grace 31 Comments

Tangy Collard Greens with Mushrooms, Onions and Coconut Milk

Here is my delicious low fat vegan collard greens recipe!

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This is an easy oil free and super delicious side dish that you can prepare to accompany any meal! A lot of people know of collard greens, but have no idea how to prepare them healthily, or at all. Generally in the southern United States, it is fried or deep fried and this pretty much negates the benefits of eating collards for health, because your body is dealing with all the denatured carcinogenic fats and free radicals from the oil slathered on it.

To get the health benefits of greens they should be prepared simply. Some of them like baby spinach and tender lettuces can be eaten in raw salads. Collards can be used in raw sandwiches (burrito style rolls) or steamed or sautéed gently.

Depending where you live it may be easy or difficult to find collard greens. I’m in Texas right now, and they are abundant, it only costs about 88 cents (USD) for a giant bunch of them! In Canada, I can only get them in Whole Foods and it costs about $2.99 (CAD) per bunch. So we’re loading up on them here!

Collard Greens Lower Cholesterol Better Than Kale or Broccoli!

“In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. When this bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed collards show much greater bile acid binding ability than raw collards.” Ambrosone CB, Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300. 2009.

Brief History of Collard Greens

Like kale, cauliflower and broccoli, collards are descendents of the wild cabbage, a plant thought to have been consumed as food since prehistoric times and to have originated in Asia Minor. From there it spread into Europe, being introduced by groups of Celtic wanderers around 600 B.C. Collards have been cultivated since the times of the ancient Greek and Roman civilizations. While collards may have been introduced into the United States before, the first mention of collard greens dates back to the late 17th century. Collards are an integral food in traditional southern American cuisine.

How to Select and Store Collard Greens

Look for collard greens that have firm, unwilted leaves that are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavor. They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter.

Place collard greens in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where they should keep fresh for about three to five days.

Cooking Collard Greens

It is very important not to overcook collard greens. Like other cruciferous vegetables overcooked collard greens will begin to emit the unpleasant sulfur smell associated with overcooking. To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices and the stems into 1/4-inch pieces. You may boil or steam them up to 5 minutes and then season.

For more information on collard greens check out this website http://whfoods.org/genpage.php?dbid=138&tname=foodspice

Oil Free Baked Potato With Tangy Oil Free Collard Greens

Giant baked potato with salsa, hummus and "Tangy Collard Greens"

Low Fat Vegan Tangy Collard Greens with Mushrooms, Onions and Coconut Milk

This collard greens recipe is much lower in fat than traditional collard green recipes that call for frying onions in oil first and then adding the greens. I serve these with giant baked potatoes for a completely filling meal. (Yes, dinner can be this simple and delicious!)

Serves 2

Ingredients:

1 large bunch collard greens, washed
1/2-1 cup of sliced mushrooms of choice
1 medium onion, sliced thinly
1/2 cup light unsweetened coconut milk (So Delicious SugarFree Original is excellent for this, don’t use vanilla or sweetened for this recipe)
1/4 – 1/2 tsp herbamare or salt
1 tbsp of lemon juice (or more if desired)
1/2 tsp sugar or sweetener
1/2 tsp dijon mustard
1 tbsp nutritional yeast
fresh ground pepper to taste

Directions:

1. Take the stems off of the collard greens by turning them upside down and making a small circle with your pointer finger and thumb and squeezing the leaves down and off from the stem. Like you would straighten a pipe cleaner. Cut the remaining parts of the stem off the top if you miss any bits.

2. Bunch all the collards up together on a cutting board and cut into chunks.

3. In a large pot, bring salted water to a boil. When boiling, add the collard greens and cook for 2-3 minutes. Drain well.

4. In a large non stick skillet, turn to medium heat. When it’s hot add the onions and sauté dry for 5 minutes. (TRUST ME, it will NOT burn if you use a non stick pan, and no oil is necessary!) Add the mushrooms, collards, coconut milk and seasonings except for pepper and sauté for 8-10 minutes until collards are at desired tenderness.

5. Taste test and add fresh ground pepper and any additional seasonings like more lemon if desired.

6. Serve as a side dish with your meal. (I love serving these with baked jacket potatoes, beans, or rice.)

Variations:

You can also try this recipe with other greens like kale, mustard greens, turnip greens, beet greens etc. If you use baby spinach, DO NOT boil it, you can just wilt it in the pan with the coconut milk in a few minutes. Make sure your onions and mushrooms are cooked first before adding the spinach.

If you don’t want to use coconut milk, feel free to use a low fat almond or soy milk instead. The coconut flavour is very mild in this and not essential to the overall taste.

Try other seasonings as well, add some spices like paprika, chili, cumin etc instead of the dijon and nutritional yeast. Mix it up!

*If you don’t want to use a non stick pan, you can put the collards, onions and mushrooms into a steamer basket, steam for 5 minutes over boiling water and then drain. Season to taste with the coconut milk and seasonings and stir to combine.

See non stick pans – are there safety concerns http://lowfatcooking.about.com/od/healthandfitness/a/nonstickpans.htm You should NOT worry about cooking oil free over medium heat in a non stick pan. If nothing is flaking off, or food is not being burned onto the pan on high heat for a few minutes this is not a concern.

Have you ever cooked collard greens before? What do you think of this recipe?

How To Make A Vegan Dragon Roll Sushi Roll (Uramaki) With Photos!

January 10, 2012 by Veronica Grace 5 Comments

Vegan Dragon Sushi Roll

Dragon rolls are generally not vegan or vegetarian and filled with smoked eel and drizzled with eel sauce. But they look so pretty and are covered in avocado, which is vegan and delicious in sushi.

So here’s my version of a vegan Dragon Roll. It’s very similar to making my vegan California Roll, but we’re going to take the avocado out from the middle, and put it ontop of the roll instead and add some additional filling.

Makes 2 dragon rolls

You Will Need:

1/2 recipe of sumeshi aka sushi rice (found here)
2 pieces nori seaweed
4 sticks julienned cucumber (see my post on prepping veggies here)
4 sticks julienned carrots, steamed gently
4 sticks another vegetable of choice, I used julienned zucchini, steamed gently
4 strips sliced green onion (scallion)
1 small-medium avocado

To make this vegan sushi roll we are going to use the thick style sushi mat. (The one on the bottom) It’s much stronger and will give a firm shape to the sushi. I bought a set of sushi mats in a cheap 2 pack on Amazon for about $7 with free shipping. You can also find a single mat for a few dollars on Amazon like this one . Asian stores will sell them as well.

How To Wrap Your Bamboo Sushi Mat For Uramaki – Inside Outside Rolls

We’re going to wrap our sushi mat in plastic wrap/saran wrap. We do this because sushi rice is SUPER sticky and will make a mess on the bamboo mat, yet it comes off easily from the plastic wrap. Basically you’re going to wrap it like you would a present with wrapping paper, tucking in all the sides and the wrap should cling to itself to seal it.

How To Wrap Sushi Mat For Uramaki Inside Out Sushi Rolls

Sushi mat wrapped on one side and sides tucked over

Take a piece of plastic wrap and put it on top of one side of the mat. Flip it over and then tuck in the side and top and bottom so that the back side is totally sealed.

Sushi mat with front side covered in wrap

Next, take another piece of plastic wrap and place it over the front side (that has the sides tucked in) and flip it over and tuck in the sides and top and bottom again.

Sushi mat covered on all sides and pulled tight

Now your sushi mat is ready to make vegan Dragon Rolls.

How To Make A Vegan Dragon Roll (Uramaki / Inside Outside)

Step 1: Measure between 3/4 and 1 cup of sushi rice depending how much rice you want on your roll. (They are very filling, usually a person can only eat 2 of these rolls max because the rice is so filling.) I used a heaping 3/4 cup of rice and it was just enough for me.

Step 2: Lay your nori sheet SHINY side up (with the dotted line side face down) This is the backside of your nori sheet and we’re going to cover it with rice. Dump your rice into the middle of the nori sheet.

Step 3: Using your rice paddles (or very wet fingers) gently push the rice outwards and to the edges and the corners. This will take a while until you get the hang of it. You can leave a tiny space on the top and bottom of the sheet and this will make the roll easier to roll up.

Continue spreading out the rice until you have a layer about 1-2 rice grains thick. It won’t be perfect, but as long as there are no big gaps it will be good.

Step 4: Press your rice down on your nori sheet so that no grains are sticking up and it’s level.

Step 5: Pick up your nori sheet from the bottom, holding tightly and flip it over away from you. Now the dotted section side should be facing you.

Step 6: Fill your nori sheet with desired filling. In this case for my vegan dragon roll, lay 2 strips of cucumber lengthwise, 2 strips of carrot, 2 strips of green onion and 2 strips of zucchini. Spread them out so they fill the entire roll. It can spill out a little over the side, but not too much. Your filling is going to lay in the first rectangular area of the sheet. After the little bottom bar.

Step 7: Next we’re going to grab the bottom of the sushi mat and bring it up and over creating a tube. You want to make one roll so that you cannot see your filling anymore and tuck and squeeze it under with your hands and the sushi mat. You want to make each roll tight so that your sushi stays together and the filling won’t fall out of the middle when you slice it.

Continue rolling tightly up the nori sheet.

This is what it looks like when 1 full roll is done. Continue rolling.

Roll your nori sheet up until the end. You shouldn’t have to wet the end of the nori to seal it. It has moisture from the sticky rice. You want to squeeze it firmly and evenly all across the mat when you get to the end to seal the roll evenly.

This is what your sushi roll looks like when it’s sealed.

Step 8: Flip your sushi roll over so the seam side is faced down.

Step 9: Next slice your avocado thinly and lay each piece onto the top of your sushi roll.

Step 10: Bring your mat up over the roll and press down on the avocado on the top and sides. Just hard enough to crush it against the rice so it sticks.

Step 11: Get a very sharp knife, wet it thoroughly with water and make a 6-8 cuts to the sushi roll to create sushi pieces. This takes some time and patience. You must wet your knife between EACH cut because your knife will be covered in sticky starch from the rice. If you don’t keep the knife wet and clean before each cut you can tear and mangle your pretty sushi roll. I generally cut these ones into 6 pieces. But if you’re feeding children, it’d be better for 8 pieces so it’s not too big for them to bite into.

Vegan Dragon Roll

Next plate your sushi and serve with soy sauce or tamari and chopsticks! Enjoy your beautiful vegan Dragon Roll!

How To Make A Vegan California Sushi Roll (Uramaki / Inside Outside Roll)

January 8, 2012 by Veronica Grace 22 Comments

How To Make A Vegan California Sushi Roll With Avocado Carrots Cucumber Inside Out Uramaki Roll

Vegan California Roll (Uramaki Style)

California rolls are not normally vegan, but you can make them that way at home! Who needs to buy expensive veggie sushi rolls at the store when you can make your own at home?

California rolls are probably the most familiar type of sushi roll to North Americans. It was designed by a Japanese chef in the 1970’s in California to hide the seaweed used for the roll inside and instead put the rice on the outside of the roll. Therefore being less intimidating and easier to stomach for those not accustomed to eating seaweed and enjoying it.

This Vegan California sushi roll is a Uramaki style, which means inside out or inside outside roll. It’s appealing to look at and can be topped with many things like avocado (like in a Dragon Roll) Sesame seeds (common on California Roll) or fish (like in a Rainbow Roll).

I’m going to show you how to make a basic vegan California roll. To veganize it, we’ve had to take out the basic ingredients of a California roll though, the crab stick (fake crab made from pollock fish) and the mayonnaise. Obviously crabstick is not vegan, so I omitting that.

I’m pretty against the idea of eating sushi with mayo as well, because it contains eggs and is basically all oil. Vegan mayo is more a transition food, and not a health food. In North America we use way too much mayo as it is, and this is not part of traditional sushi at all. It’s just a condiment used in California to entice Americans into eating sushi who wouldn’t consider otherwise. This roll tastes delicious without it and is creamy from the avocado.

You can scope out your local health food store or vegetarian-friendly Asian shop if you’re dying to get some vegetarian crab stick for the roll. I just personally don’t have a taste for fake meats and fake fish, and prefer vegetable fillings myself.

This is my version of a healthier California-esque sushi roll. (Because most people think inside out sushi rolls are always California rolls! lol)

Thin and Thick Style Sushi Mats

To make this roll we are going to use the thick style sushi mat. (The one on the bottom) It’s much stronger and will give a firm shape to the sushi. I bought a set of sushi mats in a cheap 2 pack on Amazon for about $7 with free shipping. You can also find a single mat for a few dollars on Amazon like this one . Asian stores will sell them as well.

How To Wrap Your Bamboo Sushi Mat For Uramaki – Inside Outside Rolls

Sushi mat wrapped on one side and sides tucked over

Take a piece of plastic wrap and put it on top of one side of the mat. Flip it over and then tuck in the side and top and bottom so that the back side is totally sealed.

Sushi mat with front side covered in wrap

Next, take another piece of plastic wrap and place it over the front side (that has the sides tucked in) and flip it over and tuck in the sides and top and bottom again.

Sushi mat covered on all sides and pulled tight

Now your sushi mat is ready to make vegan Uramaki sushi (Inside out) rolls.

How To Make A Vegan California (Uramaki style) Sushi Roll

Makes 4 Rolls

You Will Need:

1 recipe of sushi rice (found here)
4 pieces nori seaweed
8 sticks julienned cucumber (see my post on prepping veggies here)
8 sticks julienned carrots, steamed gently
8-12 slices of avocado

Step 1: Measure between 3/4 and 1 cup of sushi rice depending how much rice you want on your roll. (They are very filling, usually a person can only eat 2 of these rolls because the rice is so filling.) I used a heaping 3/4 cup of rice and it was just enough for me.

Step 2: Lay your nori sheet SHINY side up (which the dotted line side face down) This is the backside of your nori sheet and we’re going to cover it with rice. Dump your rice into the middle of the nori sheet.

Continue spreading out the rice until you have a layer about 1-2 rice grains thick. It won’t be perfect, but as long as there are no big gaps it will be good.

Step 4: Press your rice down on your nori sheet so that no grains are sticking up and it’s level.

Step 5: Pick up your nori sheet from the bottom, holding tightly and flip it over away from you. Now the dotted section side should be facing you.

Step 6: Fill your nori sheet with desired filling. In this case for my vegan California roll, lay 2 strips of cucumber lengthwise, 2 strips of carrot and 2-3 slices of avocado. Spread them out so they fill the entire roll. It can spill out a little over the side, but not too much. Your filling is going to lay in the first rectangular area of the sheet. After the little bottom bar.

Continue rolling tightly up the nori sheet.

This is what it looks like when 1 full roll is done. Continue rolling.

This is what your sushi roll looks like when it’s sealed. If you want to add sesame seeds to your sushi roll, now is the time to do it. Sprinkle sesame seeds over the top and bottom of the roll and use the sushi mat to press the sesame into the roll.

Step 8: Flip your sushi roll over so the seam side is faced down. Get a very sharp knife, wet it thoroughly with water and make a 6-8 cuts to the sushi roll to create sushi pieces. This takes some time and patience. You must wet your knife between EACH cut because your knife will be covered in sticky starch from the rice. If you don’t keep the knife wet and clean before each cut you can tear and mangle your pretty sushi roll. I generally cut these ones into 6 pieces. But if you’re feeding children, it’d be better for 8 pieces so it’s not too big for them to bite into.

Next plate your sushi and serve with soy sauce or tamari and chopsticks!

How To Make Perfect Sushi Rice For Vegan Sushi Rolls With Photos!

January 8, 2012 by Veronica Grace 12 Comments

Sushi rice is called sumeshi in Japanese. It is essential to making sushi, and contrary to what you may think it is not just plain white rice that is used. It is cooked and then seasoned to have a tangy sweet taste.

This page will tell you how to make the perfect sushi rice for sushi. Check out my recipe for Vegan California Rolls when you’re done.

How To Make Perfect Sushi Rice With Step By Step Photo Instructions

To make this recipe you will need:

2 cups sushi rice (short grain)
2 cups filtered water
3 tbsp rice vinegar
2 tbsp sugar
1 tsp herbamare or salt (You can use more if you wish, but you’re going to dip the sushi in soy sauce anyways which is very salty)

Tools needed:

Fine mesh strainer or sieve
Rice paddle or wooden spoon
Large Wooden/Glass/Ceramic/Plastic bowl (not metal)

Step 1: Measure out 2 cups dried sushi rice (short grain white or brown rice. It must be short grain!) You can double if desired, but this will make enough sushi for at least 4 large rolls and a small roll or two. Enough for 2 adults for dinner, or two single lunches.

Step 2: Rinse your rice through a fine metal sieve until the water runs clear, OR soak in a large bowl of water and mix around by hand to get the excess starch off. Rinse and soak a few times until the water is clearer. This is important and will make your rice turn out better.

Step 3: (Optional) Let your rice soak for 30 minutes.

Step 4: Place rice and 2 cups water into rice cooker or pot. (If using more rice, always use a 1:1 (same) ratio of rice and water)

Rinsed sushi rice in rice cooker

Step 5: Rice cooker instructions: Set the white rice program and let it cook. My favourite rice cooker is my Zojirushi 5 1/2 cup rice cooker because it has settings for white rice, brown rice, mixed rice, porridge and cake. Yes you can even cook cake in this rice cooker! It’s wicked. Check it out. If fancy rice cookers aren’t of any use to you, check out this Hamilton Beach rice cooker (for $45 with free shipping) I use frequently when cooking at my mom’s house. It’s great too for basic rice and has never overcooked or burned the rice. I used to use those $10 rice cookers with just an on off button, but often times they would turn off before the rice was done, overheat and cause overcooked or crusty rice. If cooking for a family, I highly suggest getting a decent rice cooker to free you up from the stove and the guesswork of making perfect rice. When the rice is done cooking and the buzzer goes off, leave the rice for 10 minutes to let steam. Don’t open it and don’t touch it.

Stove top instructions: In a pot, place the rinsed rice and equal parts of water and bring to a boil. Stir the rice occasionally to prevent any grains from sticking to the bottom of the pot. Once it reaches a boil, turn down the heat to medium low, cover with a lid and steam. Do NOT open the lid until the rice is done steaming. You will lose your moisture and heat and jeopardize your rice being cooked evenly. Use a clear glass lid if you can. The rice is done cooking when the water disappears, this happens between 8 and 10 minutes depending on the type of stove you have. Remove the rice from heat.

Perfectly cooked sushi rice

Step 6: Measure 3 tbsp rice vinegar, 2 tbsp granulated sugar and 1 tsp herbamare or salt. You can use more salt if you want, but really its not necessary if you’re going to be dipping your sushi in soy sauce which is super salty anyway.

Rice vinegar, sugar and herbamare (salt)

Step 7: Make sushi vinegar. Heat a small pot (not metal) over medium heat and add vinegar, sugar and herbamare (or salt). Stir.

Combine vinegar, sugar and salt in pot

Sushi vinegar is ready

When it is bubbling and everything is dissolved remove from heat and let cool.

Step 8: Remove rice from pot or rice cooker with a wooden spoon or that plastic rice scoop you have. You basically want to scrape the bottom and dump the rice in 1 or 2 strokes so that you don’t damage the sushi rice too much and mash it. Pour it out into a wooden, glass or plastic bowl. If you put it in a metal mixing bowl, you risk the chance of ruining the flavour when pouring vinegar on it and it reacting with the metal. Don’t do it. Only scoop out perfectly cooked rice, if any is stuck or undercooked, leave it in the pot.

Sushi rice removed from pot

Step 9: Gently cut into sushi rice with paddle to break up.

Perfect seasoned sushi rice

Step 10: Season sushi rice by drizzling sushi vinegar evenly across rice. Cut into rice gently again to combine and spread out the seasoning.

Let your perfect sushi rice cool off before making sushi. If it’s too warm it can stick to the sushi mat and be hard to work with. Now you are ready to prep your veggies or filling for sushi rolls!

How To Prep Veggies For Vegan Sushi Rolls

January 8, 2012 by Veronica Grace 3 Comments

Vegan California Rolls (Uramaki style)

This post is about how to prep your veggies to make vegan sushi rolls. Check out my recipe for Vegan California Rolls.

Vegan sushi rolls are great because they can appeal to everyone from vegans and vegetarians to people who would rather not eat traditional sushi that contains raw fish.

They are fun to make and can be made up in advance for fancy hors d’oeuvres, a potluck, a themed dinner, a lunch box, or a snack! Choose your favourite fillings and I will give you some tips on how to prepare them for putting into sushi rolls.

Generally, the Japanese do not eat raw plain vegetables in their sushi rolls. They mainly use raw fish, cooked shrimp, cooked crab, pickled daikon radish, egg roe, or cooked egg. The raw vegan friendly items you will find are generally cucumber and avocado. Basically because their texture is desirable raw and you can’t really cook them.

For other harder vegetables they are blanched or gently steamed so they can be easier to chew and more pleasurable to eat. You don’t have to steam your crunchy vegetables if you don’t want to. But I’ll give you some suggestions for which ones to do so for a more enjoyable roll.

For cucumber, the English variety is best because it has few seeds and is tender. You want to slice the cucumber about in half and then slice a 1/2″ thick slice vertically down the cucumber. Next julienne it in strips. You will need about 2 strips of cucumber for each roll you are making.

Slice out the seed portion from your cucumber. You don’t need to use it to make sushi rolls.

If you’re using Bell peppers (capsicum) you can leave them uncooked and raw and just slice the top off and julienne into strips.

For carrots, peel them and slice just like the cucumber into 1/2″ thick slices and then julienne.

I recommend steaming the carrots gently so they are not rock hard and crunchy in your sushi roll. It’s up to you, but steaming for 1-2 minutes will improve the eatability of your veggie sushi.

The carrots have turned a light orange and are al dente. Set aside to cool before rolling into sushi.

For avocado, ensure you have a ripe one. The one I have here is pretty ripe so that’s why it’s a little mushy. Generally sushi bars use semi ripe or a little underripe avocado because they go through so many of them and if they are firm it’s easier to work with. Personally I think crunchy watery unripe avocado is gross and will not use it in my cuisine. So pick a green avocado a few days before you want to make sushi and let it ripen on the counter. It is ripe when soft to the touch. Cut it open, pull out the seed and make slices into the avocado. You can pull out a slice at a time as you slice it, or scoop it all out with a spoon.

All my veggies are now prepped and ready to fill my sushi rolls.

Additional veggies you may want to use in your vegan sushi rolls:

green onion – leave raw, wash and slice lengthwise once and then horizontally once.
asparagus – cut off the hard bottoms, and steam gently for 1-3 minutes and let cool.
yams/sweet potato – peel and cut into long rectangular strips and steam until just cooked but still firm.
zucchini/courgette – peel and julienne like cucumber and steam gently for 1-2 minutes if desired. This improves flavour.
pickled daikon radish – can be purchased at Asian markets and julienned. They are usually bright yellow in colour and is used in Oshinko sushi rolls.
sprouts – you can simply wash and dry sprouts like sunflower or alfalfa and use in addition to other veggies in a sushi roll. By themselves would not be very flavourful.

You can also roll sliced tofu, marinated tofu, or bean curd skin in your vegan sushi rolls if desired as well.