Vegan Sushi

Vegan Sushi

Japanese finger food, sushi, has made a splash even in Italy, which seems to appreciate Oriental bittersweet taste and flavours.

In a world more and more focused on the psycho-physical wellness and on the need to protect the flora and fauna heritage, the market demand over vegetarian and vegan cuisine is moving at full sail.

Indeed, those who love rice seasoned with the priceless soy sauce and nori seaweed to keep the fragrance of flavours within it, cannot give up to claim a vegan version of their beloved sushi.

Raw Sushi

Sushi recipes that follow the rules of preserving raw materials are very appreciated among the raw food eaters. Hence the low temperature cooking of rice, well mixed with spices, can give life to true masterpiece of raw sushi.

In addition, here it is gunkan of nori seaweed which wrap raw mixed vegetables and vegetable caviar tartar, tasty beetroot salad, broad beans, ginger and buds, then fresh coriander sauce smartly dressed with coriander or soy beans.

Enjoy thin and tasty noodle rice, cooked following the “raw” method, put together with noodles of baby carrots and zucchini with a veil of flowers and a light dressing.

Those are only few of the options of new Raw sushi cuisine.

Tradition and Veganism

For those who choose a vegan classic approach, the view is even wider.

Therefore, the parade of delicious delicacies pleasant to watch at and to delight to the palate is really endless:

Uramaki, the classic roll of cooked and seasoned rice with a thin layer of nori seaweed that decors the interior part, filled with avocado and velvety vegan cheese cream, finally closed and covered with roasted black sesame seeds or vegetable caviar.

Temaki, the classic cone that shows its stuffed content, whose version with thin white beet chips, radish and melon, topped with sweet and sour sauce is simply great.

And what about the delicious vegetables sauté on a frying stone and gently stir with the traditional mushrooms and bamboo flavours, carrots and soybean sprouts?

A veritable explosion of tastes accompanied by a cup of green tea as a backdrop of finally vegan sushi.

London

If you are in London I advise you to go to Itadaki zen, a restaurant located in King’s cross Road, WC1X 9BJ where you can eat 100% vegan sushi (but not only), all strictly made with fresh products such as vegetables, roots and seaweeds.

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Photo:Photo: wifemamafoodie.com

Chickpea Flour and Broccoli Pancakes |Vegan Recipe

Chickpea flour and broccoli pancakes

This recipe is a wonderful start to your week! It is an excellent choice, both for lunch or even for dinner. It is high in protein and totally veggie (as all my recipes) and very easy to prepare.

These pancakes are excellent served both hot or cold, and it is an ideal dish you can made in no time if you want to surprise your friends! Another good thing is that this dish is all but predictable, since it is tasty as well as not very common.

So, you just have to take notes of ingredients and preparation method.

Serves: 4 people

Ingredients:

  • 300 gr chickpea flour
  • 300 gr Fresh Broccoli
  • A cup of water
  • An onion
  • Black pepper (just enough)
  • 1 teaspoon extra virgin olive oil
  • A pinch of turmeric powder
  • A cup of natural soy yoghurt
  • A pinch of salt
  • Parsley (just enough)
  • Lemon juice
  • 100 gr red savoy cabbage salad

Chickpea flour and curcuma powder can be find in any supermarket with no difficulty. They are popular ingredients in Indian and Middle Eastern food, so it is very easy to buy if you need them.

Preparation method:

  • Combine cold water with chickpea flour in a container;
  • Wash and drain broccoli and the onion. Mix them up in a food processor or in a blender;
  • Add some turmeric, some black pepper, salt and parsley in the mixture. Continue mincing it;
  • Add the vegetables to chickpea flour
  • Eventually add some extra virgin olive oil to the mixture;
  • Heat a non – stick pan. Pour a spoonful of pancake batter into the pan and spread it to form a pancake (exactly as sweet pancakes);
  • Chop up finely red savoy cabbage salad and flavour it with some salt. Let it stand for 30 about minutes.

Cook your pancakes for around 2 minutes on medium heat. Cook the other side for a while. When you finish cooking, let them chill. Garnish them with some yoghurt and seasoned red cabbage salad (as side dish).

Enjoy this delicious yummy recipe! ♥

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