Tag Archives: Other issues

Veggie sushi with lemon-ginger sauce

I always thought that making sushi was a difficult task however I found it was really easy to do if you have the right tools.

Tools: bamboo mat, it is really useful since will help you to roll the nori sheet.


- 1 cup rice

- 1 cup water

- 4 nori sheets

- 1 cucumber

- 2 carrots

- 1 advocado

(Actually the ingredients depend on the sushi filling that you will use). In my opinion the best one was the cucumber filling, it is nice since the cucumber is watery and give nice texture to the rice.


First, soak the rice in water for around 20 min (this process will ensure your rice to not be too sticky). In a boiling pan, place two cups of water and bring it to boil. Then add the rice and just leave on an small flame for 20min. In some recipes for sushi, at this point some rice vinegar is added to add more flavor to the rice.

Now it comes the rolling task with the mat, place a nori sheet on top of it (usually nori sheets already have some indications from where to roll, place it correctly) and in one edge start to put a one finger thick layer of rice. On top of it, place the filling. Take the edge from where you placed the rice and roll it with the help of the mat. Do not be afraid, nothing will fall out. Once you get the other edge rolled, pour some water on it for a glue effect. And now with a sharp wet knife, cut the nori sheet as indicated by the stripes on it, otherwise 3 fingers wide.

We served the sushi with a nice lemon-ginger sauce from Vegan Eats:

2 tablespoons freshly squeezed lemon juice
1 tablespoon organic cane sugar
2 teaspoons soy sauce
1 teaspoon rice vinegar
½ heaping teaspoon fresh ginger, peeled and finely minced
1. In a small bowl, whisk all the ingredients together until the sugar dissolves.

With the rolling procedure, I found hard to get the edges full of rice or with filling. Try to put more rice on the edges so then they will be full.

By the way, he also has a nice variation of sushi with quinoa, which I believe is worth to try. As well, I read that with brown rice will also work fine but you have to soak the rice more in the water.

Soja yogurt

My next project is to make soja yogurt derivatives as I got a yogurt maker. I am still researching on how do the things but in my to-do list are:

- Soja yogurt

- Greek style yogurt (yogurt cheese) as in Fat Free Vegan K.

- Ricotta

I will post back how this little project goes.

Oat – Flax bread

Caldo verde

I will spend my summer in a lovely city: Lisbon. As most of you know already, Portugal is known as the soup country for their hundreds and hundreds of different soup recipes. Caldo verde is one of them and actually really simple and tasty. One of the key ingredients is collard, if it is hard to find in your grocery store I am sure that with kale (nl: boerenkool) it also tastes fine.


- 6 potatoes

- 3 onions

- 4 cloves of garlic

- collard leaves thinly chopped

- olive oil and salt to taste


First bring water to boil and add the onion and potatoes without any salt or oil (I read some recipes and that is how the grandma in Portugal does it). When that is done, sprinkle salt, oil and add the cloves of garlic and blend it until it is smooth. Later, add the collard and boil it with the mix for around 6-8 min.  And your soup is ready to eat!

It is really simple soup but believe me, the raw garlic with the potatoes and the collard is an amazing combination.

Chocolate cupcakes with coconut fudge frosting

This is a cupcake recipe from the book: “Vegan cupcakes take over the world” that I just got recently. If any one is interested in the full detailed recipe, please contact me.

Stuffed mushrooms

Enjoy eating big mushrooms stuffed with soy sprouts and tofu.


- 8 big size mushrooms (white mushroom)

- 2 onions

- 200g of sprouted soy

- 100g tofu

- oregano, salt, pepper, oil and cayenne pepper

- Salad is a suggestion for the serving


Stir fry the onions, the sprouts and the tofu in a pan and add the salt, pepper and some cayenne to taste. Meanwhile, clean the mushrooms and remove carefully the stem. Place the mushroom up side down in an oven plate and when the vegetables are already well cooked, stuff the mushrooms with the vegetables and put some oregano on the top. Place them in the oven for around  20 min and bon appetite.

Spicy chocolate

This recipe was shown to me by a friend that loves chili peppers. It is really easy to do and you can make a wide variety of shapes and use different nuts for the inside of the bonbon (I bet that with pistachios will be gorgeous).

- 250g pure or culinary chocolate
- 2 teaspoons grained chili pepper or chili powder
- 20 cashew nuts

With the bain-marie technique melt the chocolate until it becomes a smooth paste. When it has become an homogeneous paste, sprinkle the chili pepper and leave it on the fire around 5 min, and the chocolate will get a nice chili taste. Later, carefully spread the chocolate either on top of a cashew nut or on plain cellulose paper. Before to eat it, leave them around 30 min in a cold place. A graphic with the steps to follow can be seen below.

Uhmmmmmm! yummy yummy

Aubergine casserole

This recipe was inspired by the traditional Greek musaka plate, but of course a vegan version. This course has been cooked for a dinner that we had with two friends (an Italian and a Swiss) with whom we had the joke of starting a game that is familiar to most of us: “Find the vegan”, maybe we can play another day.

- 3 potatoes
- 2 aubergines
- 2 tomatoes
- 200g spinach
- 1 onion
- 250ml soy cream
- 2 teaspoons sweet paprika
- oregano
- Salt, pepper and olive oil


This recipe requires some effort, things need to be cooked separately and then joined together.
- In the first place, peel the potatoes and cut them in thin sliced and boil them in a sauce pan. In another pan, boil the spinach until it loses all its water.
- In the second place, in a pan fry the onion really well, when it is done add the paprika, oregano, pepper and the small chopped tomatoes. After 10 min add the soy cream and some salt, stir and leave it cooking on low fire.
- In the third place, use a grill pan or a pan with a thick bottom for toasting the potatoes and the aubergine until they get a nice brownish color. I prefer not use oil in that process but that is a matter of taste.
- And finally, in a oven pan or casserole we have to join all ingredients in layers. First, cover the bottom with a layer of potatoes (use half of the potatoes), on top put a layer of the soy cream. Now, put all the aubergine between the cream, that will make the aubergine to acquire a melted texture. Finally, cover the top with remaining potatoes. Put the casserole in the oven and leave it around 30 min at 180C or until the top potato layer gets the desired toasted color.