In this weekly series we have been discussing the benefits of a vegetarian diet including; better health, food safety, animal rights, global food crisis, and the immense contribution of meat production to climate change/depletion of resources.
We may be at or near the tipping point of many of Earth's resources including water, pdf and as DWG pointed out in his/her excellent diary we are fishing the oceans empty. The world has underestimated climate change effects due to man made global warming, which are due to our addiction to oil.
To commemorate World Ocean Day which is tomorrow, I'm going to redux my diary Let Me Roll It, which was published at DK GreenRoots with some added content.
Our planet is in crisis mode and it's past time for us to make the changes necessary to break our addiction to oil. The simplest and most effective way to reduce our personal addiction to oil is to reduce our consumption of meat and meat products. Of course we could also wait for government to mandate that we make the break, but, do you really think that government will do enough and on time to make the difference that is needed? We are needing to take action now.
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney (Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the advantages of a vegetarian diet, we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Better health is one of the many benefits of a vegetarian diet and another is that it just tastes so delicious. A meatless meal is not sacrificing flavor at all and it's easy to adapt most recipes to a meatless or fishless success even Sushi! Today I will share some techniques and recipes for fish less Sushi. First from Mark Bittman of the New York Times, his ideas for fish less Sushi here.
The best way to get started making Sushi is to purchase some nori sheets which are a nutritious form of processed seaweed. Nori is now available in most supermarkets and health food stores in the US. You also might like to have a sushi mat although it's not necessary and wax paper can work as well.
SUSHI RICE
Sushi is all about the rice. The recipe below is the best but really if you want easy and have some leftover Chinese take out rice in the fridge, just add some rice vinegar to moisten and you're done. Although not traditional brown rice works really well and adds great nutrients.
1 cup rice vinegar
3/8 cup sugar
2 tablespoons salt, plus a pinch
1 piece konbu (kelp), about 3 or 4 inches square
2 cups short-grain white rice
1 teaspoon sake, optional.
1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. This mixture is called awasezu. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)
2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
3. Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.
4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.
Yield: Enough rice for 4 generous or 6 small portions of sushi.
A very simple Sushi demonstration
TOFU SCALLION ROLLS
Serves 6 (5 to 6 rolls per person)
Rolls
* 1 1/2 cups short-grain brown rice
* 2 Tbs. brown rice vinegar
* 1 Tbs. mirin (rice wine)
* 4 nori (dried seaweed) sheets
* 4 green onions, sliced (about 1/4 cup)
* 2 medium carrots, cut into matchstick-size strips
* 1/2 cucumber, seeded and cut into matchstick-size strips
* 4 oz. baked teriyaki tofu, cut into matchstick-size strips
* 2 tsp. hot garlic chile sauce, such as Sriracha
* 1 oz. (16 slices) pink pickled ginger, drained (optional)
Dipping Sauce
* 1/4 cup low-sodium soy sauce
* 2 Tbs. lemon juice
* 1/2 tsp. toasted sesame oil
1. To make Rolls: Bring rice and 2 cups water to a boil in saucepan. Reduce heat to medium low, cover, and simmer 25 minutes, or until water is absorbed. Let stand, covered, 10 minutes. Stir in vinegar and mirin, and cool.
2. Place nori, shiny side down, on sushi mat or plastic wrap. Wet fingertips, and spread 3/4 cup rice over nori, leaving 1/4-inch border on long sides. Sprinkle 1 Tbs. green onions over rice. Line several carrot strips, cucumber strips and tofu slices down center. Spoon 1/2 tsp. chili sauce over them. Place 4 slices ginger on top.
3. Roll nori around filling lengthwise, using mat as an aid. Remove mat. Moisten knife, then cut roll in 8 pieces. Repeat with remaining ingredients.
4. To make Dipping Sauce: Combine soy sauce, lemon juice and oil in small bowl. Serve with rolls.
A demonstration of inside out sushi rolls (rice on the outside)so easy,as you can see, even a child can do it.
Inside-out sushi rolls filled with lots of veggies including; carrots,cucumber, scallions, avocado, sprouts and more.
SUSHI BOWL
Sushi in a bowl from 101 Cookbooks
2 cups short-grain brown rice
3 1/2 cups water
2 teaspoons fine grain sea salt
2 (4-inch) square sheets nori seaweed
6 ounces extra-firm tofu
grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 tablespoons (raw) brown sugar (reg. sugar is ok too)
2 tablespoons shoyu sauce (or soy sauce)
2 tablespoons (brown) rice vinegar
4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted
Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks (see photo). Repeat with the remaining sheets.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.
Makes 4-6 servings.
MISO SOUP
The perfect accompaniment to sushi and healthy too! serves 4
* 2 cups low-sodium vegetable broth
* 1/2 cup cubed firm tofu
* 1/4 cup chopped winter greens (such as spinach or chard)
* 1/4 cup chopped green onions
* 1 Tbs. red miso paste, or to taste
1. Simmer broth in small saucepan over medium-high heat. Add tofu, greens and green onions, reduce heat to medium, and cook about 5 minutes, or until greens are just wilted.
2. Stir in miso, and barely simmer (do not boil). Remove from heat, and serve immediately.
SWEET and SPICY NORI STRIPS
A delicious healthy snack
* 1/4 cup brown rice syrup
* 3 Tbs. sesame oil or peanut oil
* 1 Tbs. dark sesame oil
* 1/8 tsp. cayenne
* 3 nori sheets
* Coarse salt
1. Preheat oven to 350F. Line 2 baking sheets with foil or parchment paper. Combine rice syrup and both sesame oils in small bowl, and whisk to blend. Stir in cayenne.
2. Tear each nori sheet into three strips. Place strips on prepared baking sheets. Using pastry brush, thickly coat each strip with sesame-syrup mixture. (Whisk syrup mixture occasionally.) Sprinkle each strip with coarse salt.
3. Bake 10 minutes, remove from oven and let stand 10 minutes to crisp. Turn strips over, brush with sesame-syrup mixture and sprinkle with coarse salt. Bake 10 minutes, remove from oven and let stand 10 minutes to crisp. Break each strip in two to serve.
"Let Me Roll It" Paul McCartney
"Fish On The Sand" George Harrison
Announcement
rb137 has an EcoJustice announcement:
KuangSi2Tomorrow night, Suzan DelBene is going to guest blog at EcoJustice. She is running for Wa-08 -- the same district where Darcy Burner ran in elections past. This district has never had a Democrat seated in it, but the red/blue balance is close to even.
She matches this district well. Her background in business is extensive. She's held VP positions at Microsoft, lead two successful tech startup companies, and she's spent the last few years of her career working in non-profit to create microcredit opportunites in Nicaragua and Peru to help them through hard economic times.
She thinks the root to addressing economic recovery, climate change, and our dependence on oil are the same, and it is building green technology and a green economy from the ground up. She is determined that we can take the lead in sustainable technology and development. What sets her apart from others is that she knows how make it work.
Check it out coming up @ 7pm pacific time
What have you all been cooking? Please share your recipes and fave Beatle/McCartney music here!
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