terryaki tofu roll with avocado, potato, cucumber & black rice

holy moly WOAH. make these! everybody (friends and mom) was really impressed with the combination of flavours and textures. i'm making this recipe again ASAP for my boyfriend. who can refuse cruelty-free sushi!? it's just that much better than raw-decomposing-fish sushi. better for you, the planet, and our fellow earthly creatures. YEAH!

 

if you want this recipe to be 100% raw, don't worry about the terryaki tofu and potato, you can use your fave raw vegan cheese or nut pate if you want. also, use sprouts instead of rice. buuuuuuut... i suggest making the tofu and potato with rice. so worth it.

the black rice really raised the meal to another level of sophistication (and good health, of course). it's an intriguing sight and fun to cook because the water turns dark purple. spooky. you could instead use brown rice or quinoa or whatever whole grain you have.

as usual - try to get organic ingredients, and better yet, get the veggies from your garden!

 

terryaki tofu rolls with avocado, potato, cucumber & black rice: serves 3-4

1 package tofu
2 potatoes 
3 garlic cloves, chopped
3 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons olive oil
2 teaspoons liquid smoke (i used mesquite)
1/2 cucumber
1 avocado
1 cup black rice recommended
nori sheets

cook the rice as directed. cut the tofu, potato, cucumber and avocado into long strips. sautee the tofu, potato and garlic in the tamari, liquid smoke and olive oil. spread the rice onto the nori sheets and lay down all the ingredients (including the tofu and stuff). roll in up and slice with a sharp knife into rolls. serve with tamari for dipping.

garden life

i adore our yard. it consistently provides us with such a bounty of sun-grown nutrition, colour and love. if everyone had their own garden, the world would probably be a more peaceful and understanding environment! good vibrations, maaaaaaan.

my dad got a new barbeque this summer (it's huge) and we've been taking full advantage of it. the weather has also been great so at least once a week we harvest a bunch of veggies from the garden and grill them with herbs. the rest of the produce we get from the farmer's market.

and for dessert? fruit. we've got goji berries, strawberries, blueberries, and figs - all that satisfy my sweet tooth as naturally as you possibly can. i seriously implore you to grow some of your own food; even just a few basil plants or some kale will do to get you into the mindset of having harmony and a symbiotic relationship with mother nature.

that's all for today! keeping it short and sweet. here's some calming sounds to help you relax this afternoon.

don't worry, i'll be back with delectable recipes real soon. BUT FIRST - i'm going on a cross-country motorcycle trip with my dad. i know, i know. i am so grateful for this life!

namaste.

.

BBQ kale chips

oh my goodness gracious holy cats. the first step to recovery is admitting you have a problem. i have already done the hardest part. buuuut... I JUST CAN'T STOP EATING KALE CHIPS!

i could have a worse addiction though; like... almost any other substance actually. kale chips are uber healthy. you know how good kale is for you, and when you dehydrate it - you concentrate all it's incredible life-giving nutrition. just make sure to have them with a big glass of water, because obviously you're also taking out the H20 when you "DE-hydrate".

we bought beautiful kale from the farmer's market on saturday just for kale chips. ain't it perdy?
(the answer is yes.)

the sauce for these is mega good. i used liquid smoke so they taste like barbeque chips. get ready to have garlic breath too - it's totally worth it. as usual, over half of them were devoured (or should i say inhaled) by time they were actually done... like i said: i have a problem.

cheesy barbeque kale chips: makes a huge bowl, but only serves one :)

dressing:
2 cups walnuts
1/2 cup nutritional yeast
2 tablespoons mustard
2 tablespoons agave syrup (or 1/2 cup dates)
1 tablespoon apple cider vinegar
3 tablespoons tamari
2-4 garlic cloves
1 tablespoon liquid smoke
1 teaspoon each of chili flakes, paprika, salt & pepper
1/2 cup water

chips:
3 big bunches of organic, local kale!

to make the dressing, blend all the ingredients until smooth. tear up the kale leaves (leaving the stems out) and throw them all in a giant bowl with the dressing. massage in with your hands until each leaf is covered. i eat so many just like this. it's like the greatest salad ever. BUT YOU MUST RESIST. now put them on dehydrator trays and dehydrate for 1-3 hours until they're dry and crispy. you'll have to check on them. you can also use your oven at it's lowest temperature and put them on baking sheets.

i'm always listening to music when i write my posts and - as i should be - in love with whatever song from my library is playing. which is why i HAVE to share it with you. hence, my links to songs lately. i think i'm gonna make that a habit. here's some police and modeselektor.