Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook by Leslie Cerier, Kathie Swift Ms Rd Page B
Authors: Leslie Cerier, Kathie Swift Ms Rd
Tags: Cooking, Vegan Cooking, Vegetarian, Vegetarian & Vegan, Vegetarian Cooking, Gluten-Free Diet, Low-Fat Diet, Milk-Free Diet
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I got back about 30 minutes later, it was cooked to perfection. You could try this method with other quick-cooking grains if you like. Jade Pearl rice is an especially delicious choice for nori rolls filled with Gingered Tempeh and Shiitakes and mesclun.
Makes enough rice for at least 8 nori rolls
2 cups Jade Pearl rice
4 cups water
Pinch of sea salt
Combine the rice, water, and salt in a large saucepan. Cover and bring to a boil over medium-high heat. Boil for about 3 minutes, then turn off the heat and let the residual heat cook the rice. The rice will be ready in 20 to 30 minutes, when all of the water is absorbed. Uncover the rice and let it stand for about 1 hour, until cool enough to handle, before making nori rolls.
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Sushi Extravaganza!
The sky’s the limit when it comes to fillings for nori rolls. Below you’ll find a wide variety of suggestions. Mix and match to your heart’s content—and your palate’s delight. Rotate the vegetables with the seasons: asparagus in spring, zucchini in summer, cucumber in late summer, daikon radish in the fall, beets in winter… Look for pickled ginger and naturally fermented pickled vegetables such as pickled ginger carrots, red sauerkraut, or cucumber pickles in natural food stores, or make your own using the recipe on page 112. Avoid brightly colored pickled ginger and wasabi; these generally contain food dye.
Protein
Strips of a plain omelet
Sunflower, pumpkin, sesame, hemp, or chia seeds, raw or toasted
Gingered Tempeh and Shiitakes
Vegetables
Asparagus spears, steamed, sautéed, or raw
Shredded red cabbage
Shredded daikon radish
Raw or grilled bell pepper strips
Chopped raw kale or mustard greens
Whole leaves of raw mizuna, watercress, or tatsoi
Avocado slices
Cucumber, cut into thin spears
Snow peas, cut into strips
Scallions or chives
Celery, cut into strips
Sautéed shiitake mushrooms
Stir-fried vegetables
Sprouts
Pickles
Ginger pickles
Cucumber pickles
Carrot or green bean pickles
Great Combinations
Sautéed shiitake mushrooms, kale, and toasted sesame seeds
Steamed carrots, kale, and beets
Gingered Tempeh and Shiitakes with mesclun or Lemony Carrot and Beet Salad
Cucumber, grilled red bell pepper, and avocado
Spinach and mushrooms
Sweet potato fries and sautéed shiitake mushrooms
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Nori Rolls with Gingered Tofu
In this recipe, grated beets and carrots combine with the tofu, rice, and nori to create a beautiful mosaic pattern in every slice of this delicious nori roll. Once you’ve tried this version, expand your horizons and use this as a master recipe for making any type of nori rolls you like. The “sushi extravaganza” on pages 106-107 offers lots of suggestions for seasonal vegetables and other fillings you can use. When you mix and match them in combination with the rice recipes on pages 101 through 102, the possibilities are endless—not to mention fun and delicious!
Makes 8 nori rolls
About 4 cups of cooked rice (see recipes on pages 101 through 104)
1 tablespoon light sesame oil
1 tablespoon tamari
1 tablespoon grated fresh ginger
14 ounces extra-firm tofu, sliced into long rectangles about 2 inch thick
2 cups grated beets
1 cup grated carrots
8 sheets toasted nori
2 to 3 tablespoons umeboshi paste
2 tablespoons wasabi powder, or more as needed
2 tablespoons water
Tamari
Start by cooking the rice as directed in the recipe of your choice. While the rice cools, heat the oil, tamari, and ginger in a medium-size skillet over medium heat. Add the tofu and fry for 3 to 5 minutes on each side, until golden brown on both sides. (You may need to do a couple of rounds of frying to cook all of the tofu. No need to add more oil if you do.) Slice the tofu slabs into thirds the long way to make long strips.
Mix the beets and carrots together in a bowl.
Lay a sushi mat on a clean work surface with the bamboo strips running horizontally. Place a piece of nori on the mat, shiny side down. Spread about 2 cup of rice on the nori, leaving
Makes enough rice for at least 8 nori rolls
2 cups Jade Pearl rice
4 cups water
Pinch of sea salt
Combine the rice, water, and salt in a large saucepan. Cover and bring to a boil over medium-high heat. Boil for about 3 minutes, then turn off the heat and let the residual heat cook the rice. The rice will be ready in 20 to 30 minutes, when all of the water is absorbed. Uncover the rice and let it stand for about 1 hour, until cool enough to handle, before making nori rolls.
----
Sushi Extravaganza!
The sky’s the limit when it comes to fillings for nori rolls. Below you’ll find a wide variety of suggestions. Mix and match to your heart’s content—and your palate’s delight. Rotate the vegetables with the seasons: asparagus in spring, zucchini in summer, cucumber in late summer, daikon radish in the fall, beets in winter… Look for pickled ginger and naturally fermented pickled vegetables such as pickled ginger carrots, red sauerkraut, or cucumber pickles in natural food stores, or make your own using the recipe on page 112. Avoid brightly colored pickled ginger and wasabi; these generally contain food dye.
Protein
Strips of a plain omelet
Sunflower, pumpkin, sesame, hemp, or chia seeds, raw or toasted
Gingered Tempeh and Shiitakes
Vegetables
Asparagus spears, steamed, sautéed, or raw
Shredded red cabbage
Shredded daikon radish
Raw or grilled bell pepper strips
Chopped raw kale or mustard greens
Whole leaves of raw mizuna, watercress, or tatsoi
Avocado slices
Cucumber, cut into thin spears
Snow peas, cut into strips
Scallions or chives
Celery, cut into strips
Sautéed shiitake mushrooms
Stir-fried vegetables
Sprouts
Pickles
Ginger pickles
Cucumber pickles
Carrot or green bean pickles
Great Combinations
Sautéed shiitake mushrooms, kale, and toasted sesame seeds
Steamed carrots, kale, and beets
Gingered Tempeh and Shiitakes with mesclun or Lemony Carrot and Beet Salad
Cucumber, grilled red bell pepper, and avocado
Spinach and mushrooms
Sweet potato fries and sautéed shiitake mushrooms
----
Nori Rolls with Gingered Tofu
In this recipe, grated beets and carrots combine with the tofu, rice, and nori to create a beautiful mosaic pattern in every slice of this delicious nori roll. Once you’ve tried this version, expand your horizons and use this as a master recipe for making any type of nori rolls you like. The “sushi extravaganza” on pages 106-107 offers lots of suggestions for seasonal vegetables and other fillings you can use. When you mix and match them in combination with the rice recipes on pages 101 through 102, the possibilities are endless—not to mention fun and delicious!
Makes 8 nori rolls
About 4 cups of cooked rice (see recipes on pages 101 through 104)
1 tablespoon light sesame oil
1 tablespoon tamari
1 tablespoon grated fresh ginger
14 ounces extra-firm tofu, sliced into long rectangles about 2 inch thick
2 cups grated beets
1 cup grated carrots
8 sheets toasted nori
2 to 3 tablespoons umeboshi paste
2 tablespoons wasabi powder, or more as needed
2 tablespoons water
Tamari
Start by cooking the rice as directed in the recipe of your choice. While the rice cools, heat the oil, tamari, and ginger in a medium-size skillet over medium heat. Add the tofu and fry for 3 to 5 minutes on each side, until golden brown on both sides. (You may need to do a couple of rounds of frying to cook all of the tofu. No need to add more oil if you do.) Slice the tofu slabs into thirds the long way to make long strips.
Mix the beets and carrots together in a bowl.
Lay a sushi mat on a clean work surface with the bamboo strips running horizontally. Place a piece of nori on the mat, shiny side down. Spread about 2 cup of rice on the nori, leaving
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