vegan spicy sushi rolls

Sushi is one of our families favorite indulgences. . . so we decided to step up to the challenge of creating our own vegetable rolls. We had been warned, and we were nervous, but we knew we could do it! We pulled out our patience pom-poms and got twirling. With the help of a little Hall and Oats Radio, we were zen masters in no time!  

makes 4 rolls

1/4 cup vegan mayonnaise

1 tablespoon of sriracha

4 sheets of nori

3 cups prepared sushi rice

1 avocado, peeled, pitted, sliced

1/2 cucumber, peeled, halved lengthwise, seeded, and sliced

1/2 carrot, julienned

steamed asparagus

soy sauce

wasabi

pickled ginger

you also need:

bamboo sushi mat

secret heart spicy sauce

In a small bowl, combine the mayonnaise with the sriracha. 

Taste and add more if you like it hot and spicy! 

sushi rolls

Place your bamboo sushi mat on a clean surface, with the sticks of the mat parallel to you. Place a sheet of nori on the mat, shiny side down, shorter edge toward you. Have a shallow bowl of water nearby to save you from a hot sticky mess! Dampen your hands in the water, use your fingers to press about 2/3 cup of Sushi Rice onto the nori, covering 2/3 of the sheet leaving about a one inch border around the edge of the mat. Get creative and place your veggies in a beautiful row about 2 inches from the edge of the mat closest to you. 

Take a deep breath and go for it! Start rolling the mat with a firm grip, enclosing the fillings. Give it a squeeze and continue making a compact roll by raising the end of the mat slightly to avoid rolling it in with the nori. Once you have completely rolled your sushi let it rest for a minute or two. Grab a sharp knife and moisten the blade with some toasted sesame oil. Slice the roll into 8 pieces. 

P.S. We enjoyed ours with some Fuji Apple flavored Saki. Delicious. 

recipe adapted from skinny bitch in the kitch

big fat greek quesadillas

The oufit? A classic one shouldered Halston. The setting? A magical white linen tent on the bewitching sands of Santorini. What are we serving? The most bold and delicious quesadilla that you have ever tasted. Vitamin rich organic vegetables delicately scattered on top of a whole wheat tortilla and toasted to perfection! Enjoy this savory favorite with hummus or spicy red pepper sauce. . . These are getting tagged "husband approved". As the wife of a meat lover, it is hard to pull off a vegetarian meal without complaints. I am satisfied to tell you that he was so overwhelmed with joy from these veggie filled  delights that he didn't make a peep. And the cherry on top?  These babies are just as enjoyable the next day!

Market List

8 whole wheat tortillas {substitute gluten free or wheat free for those with sensitivities}
Fresh organic spinach (about 2 cups) 
One red onion 
Jarred red peppers or sundried tomatoes 
Falafel CrumblesMozzarella cheese, shredded (a handful or so per serving)  {optional}
Feta cheese (a few tablespoons per serving)  {optional}
Fresh Oregano 
Red pepper flakes

Get to Work

1  Chop the spinach. Thinly slice the red onion and red peppers

2  On a plate, place a tortilla. Sprinkle with your desired quantities of spinach, red onion, red pepper, falafel crumbles, mozzarella, feta, oregano, and red pepper flakes. Be careful not to get carried away!

3  Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).

Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.

credit: a couple cooks , fashions most wanted , tourism on the edge