Recipes: Vegan Sushi

Yesterday, Stephanie shared her visit to Organic Lives cafe with us. Today, I'm excited to share her recipes for homemade sushi with you.

Now, I'm still a bit intimidated by the idea of rolling my own sushi. I just have visions of it not coming together, or falling apart as soon as I think it's actually holding. But, these recipes are inspiring me to try - and, if you've got suggestions on rolling sushi, please share a comment below!

Photo credit: Stephanie Falcos

Stephanie's Homemade Vegan Sushi

Makes four rolls

Ingredients:

7 medium mushrooms

⅔ medium cucumber (seeded)

2 medium carrots

½ cup alfalfa sprouts

1 red bell pepper

1 small avocado

8 dried seaweed sheets

Handful, organic greens

Organic stone-ground mustard

Organic tamari sauce

Kelp powder *optional

Agave nectar *optional

Roll #1:

1. Chop 3 mushrooms and toss in food processor with 1 tsp tamari sauce and a touch of agave. Process until the mix has a grain- like texture.

2. Roll on 1 seaweed sheet with alfalfa, carrots, red pepper, and cucumber. Wait several minutes, and roll in another sheet of seaweed. (I do this because if not eaten right away, the mushroom makes the sushi wet, and hard to cut.)

3. Top with mustard.

Rolls #2 and #3:

1. Slice 4 mushrooms and marinate in tamari and agave for 20 minutes. Roll with carrot-beet pate (see below), alfalfa, and additional carrots.

2. Wait several minutes, and roll in another sheet of seaweed to make it easier to cut.

Click here for the Carrot-Beet Pate recipe.

Roll #4:

1. Slice avocado, and roll with cucumber, red pepper, and lettuce. (I topped mine with kelp powder.)

2. You may not have to roll this one twice. Test how moist it is, and cut away!