(Gluten and Grain Free) Yield: 3 rolls Serves: 2 Ingredients: ½ head cauliflower 1 Tbsp apple cider vinegar ¼ tsp sea salt or sea seasonings ½ tsp dulse flakes ½ tsp coconut sugar or liquid sweetener 3 nori sheets
Method: Break the cauliflower into florets. Steam for 6 minutes. In a food processor, process the steamed cauliflower until it is rice-sized pieces. Transfer the ‘rice’ to a glass or wooden bowl. Add the apple cider vinegar, salt, dulse flakes and coconut sugar, while fluffing and separating the ‘rice’ with a spoon. Set aside to cool for 15 – 20 minutes – this is important, otherwise the dampness of the cauliflower will tear the nori sheets and you’ll have a big sloppy mess on your hands. If you can make the cauliflower rice a few hours ahead of time that’s perfect. On a bamboo sushi roller, lay a sheet of nori shiny side down. Add ½ cup – 1 cup ‘rice’ to the center of the nori sheet, spread it out leaving about 1 inch on the top and bottom of the sheet with no rice. Press the rice down firmly. Add the vegetables, starting with laying the lettuce leaves on the rice, then adding sliced vegetables. Slightly wet the 1 inch edge of the nori sheet that is farthest from you with damp fingers. Pick up the edge closest to you and tightly but gently roll away from you, letting the wet nori edge stick to the roll, then let it sit for a minute or so to “stick”. Use a wet, sharp knife to slice into pieces.
Directions Combine all ingredients except water in a food processor and process until combined and finely chopped. Add water slowly until you have enough to make the mixture clump together. Enjoy! * I made this and then used it in my homemade sushi rolls. They were fantastic! Other ideas: make wraps out of swiss chard or kale leaves, stuff peppers with
I’ve made this many times and it was dinner last night. So delicious and good for you!
6 cups water 1 cup French Green lentils (I cheat and use canned) 1 yellow onion, chopped 1 small yam or sweet potato, diced (about two cups) 2 cups small cauliflower florets 2 ribs celery, sliced 1 can (14.5-oz.) diced, salt-free tomatoes 2 teaspoons curry powder 2 teaspoons dried green herbs (like a French or Italian blend) 1 teaspoon granulated onion 1 teaspoon granulated garlic 4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)
Directions In a soup pot on high, bring the water and lentils to a boil. Reduce heat to medium and cook for 20 minutes (a low boil). Add the onion, yam/sweet potato, cauliflower, celery, tomatoes (including juice), and the four herbs and spices. Cook for 10 minutes at the same heat. Add greens, and cook for 5-10 more minutes (spinach, chard and beet greens won’t take as long to cook as kale or collard greens), until potatoes and greens are tender. Serve as is or over cooked brown rice.
Ingredients 1 Tbsp. coconut oil 3 large cloves of garlic 1 medium yellow onion-minced 1 Tbsp. Thai red curry paste (more or less) 1 tsp. fresh ginger, minced 1 fresh jalepeno, finely chopped (optional) 1 cup chopped red bell pepper 1/2 tsp. sea salt 1 cup dried lentils (I use split red lentils) 1 14.5 oz. can of garbanzo beans 2 sweet potatoes, peeled and cut into 1 in. cubes 2 -14.5 oz cans of diced tomatoes, including juice 2 cups of coconut milk or 1 14 oz. can and add enough water to make 2 cups 1/2 cup minced cilantro juice from 1 lime
Directions Heat a large pot over medium heat. Saute garlic, onion, ginger, jalapeno, red pepper, curry paste and salt in coconut oil until onions are soft. Add lentils, sweet potatoes, tomatoes, garbanzo beans and coconut milk. Cover and simmer over medium heat 20 to 30 minutes or until potatoes and lentils are soft. Remove from heat and add lime juice and cilantro. You could garnish this dish with extra cilantro and vegan sour cream.