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

Giant couscous with chickpeas and vegetables

Giant couscous with chickpeas and vegetables

There is cold weather and rain again this week in London. The Nature seems to be emphatic when is absorbing all human emotions, such as fear, anxiety and disappointment. We are powerless creatures in front of human madness. But, what actually pushes violence to arise? I wonder about all this, swinging myself on a string of indignation and outrage.

I often pass through London Bridge on board of the bus 149 coming from Manse Road. London has turned into a raped wounded city, as all those that have been claiming innocent victims every day. There aren’t any right words which are able to describe these last painful days… The world is a victim of human cruelty, a subtle form of ignorance and unconsciousness. Despite that, we cannot allow the fear to overpower ourselves, but we need to stay united and “fight” against it!

Today, I chose a recipe from Morocco: a giant couscous (or Israeli couscous) with chickpeas and vegetables This recipe has the aim to spread peace even in food. Let’s stop the violence with intelligence!

Stop violence, Peace and Love ♥

The recipe

Ingredients (for 3 people):

  • 300 g of Giant couscous;
  • 400 g of chickpeas (I prefer in a can);
  • 2 big aubergines;
  • 1 garlic clove chopped into small chunks;
  • Just enough fresh coriander;
  • Some mint leaves;
  • 2 table spoons of cumin seeds;
  • 2 onions:
  • Just enough balsamic vinegar;
  • Just enough extra virgin olive oil;
  • A pinch of salt.

Instructions:

  1. Preheat the oven at 180°C;
  2. Prepare couscous according to the instructions on the back of its packaging (basically, you cook it like pasta), then cool it in a bowl;
  3. Cut aubergines into chucks (I didn’t remove their peel) then cut tomatoes and onions into 4 parts;
  4. Place all the vegetables in a cooking pan with a little oil and garlic. Bake it for around 30 minutes;
  5. Finely chop coriander and mint leaves;
  6. When vegetables are cooked, combine them with couscous, add chickpeas and season them with balsamic vinegar, oil, a pinch of salt, cumin seeds, some coriander and mint;
  7. Serve it cold or at room temperature.

My advice…

Israeli giant couscous is not always easily available, then you can substitute it with Sardinian fregula, a kind of dried pasta that looks very similar to couscous. It is made of durum wheat flour worked by hand and comes in the form of irregular marbles. I guarantee the final result will be as much as delicious.

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Light Pancakes Recipe |Vegan Recipe

Light pancakes recipe| Vegan Recipe

We have all forgotten the importance of small gesture, the scent of naturalness and simple things. This morning, let’s take time for us… Let’s have breakfast in peace, like we used to when we were kids.

It’s Sunday and I woke up very early with the sunlight brushing my hair. Francesco is still wrapped in his dreams. Then I take a pan, some strawberries, some cream and chips of chocolate, and I add a flavor of love and feeling of empathy: these are the ingredients for a sweet awakening. I love having breakfast with fluffly and still warm pancakes, accompanied with fruits and a cascade of maple syrup or cream. A quick and easy recipe, that can really improve your day. Sometimes we underestimate the power of food and healthy tastes, which are the only ones able to spread the right daily positive vibes.

After we have reloaded with this abundant and healthy breakfast, we went for a long walk to the wonderful paths of Victoria park. Suddenly, we found ourselves surrounded by the green Nature of the park, the chirping of the birds in the background, the smell of the summer peeping out from the horizon. You don’t really need to go far away to smile. I mean, let’s not get lost in the conformity of everyday life, just be ourselves!

The Recipe

  • Our recipe replaces the traditional ingredients with oat flour instead of the white one, vegetable milk instead of cow’s milk, ripe banana instead of white sugar and baking soda and vinegar instead of yeast!
  • This recipe is great even for your kids, who can enjoy it for snack!

Ingredients for 5-6 (more or less) Pancakes:

  • 130 g of oat flour;
  • 230 ml of vegetable milk;
  • 2 ripe bananas;
  • A pinch of baking soda;
  • 1 tea spoon vinegar;
  • Some organic lemon zest;
  • A pinch of salt.

Instructions:

  1. Pour in a bowl the oat flour, baking soda, vinegar, a pinch of salt, vegetable milk, lemon zest and stir them well together;
  2. Cut bananas into small chunks and add them to the mixture. With the help a mixer blend well the dough;
  3. Preheat a non-stick pan with a diameter of about 10 cm;
  4. With a spoonful take the mixture and pour in the centre of the pan, then let it spread out;
  5. Let it cook for few minutes. When you see little bubbles, then your pancake is ready to be turned on the other side until it has browned. Help yourself with a spatula;
  6. Repeat the process until the dough is finished;
  7. Pile up pancakes on the top of each other and stuff them as you wish.

You can use for the topping the traditional maple syrup or let your imagination run free…

I used a vegan cream (the same one I used for the tart, you can find the recipe here), some strawberries and chips of dark chocolate.

My advice

If you don’t eat all your pancakes, save them in the fridge for about 3 days, then reheat and enjoy them again!

Victoria Park

  

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