yow!
aww yeah. i got this awesome vegan cookbook for christmas from my boyfriend, so i'm going to be posting one of the recipes on here. it looks like a pain in the ass, but if you could just see the pretty picture, you'd be all up on it too.
from The New Vegan Cookbook by Lorna Sass:
Black Soybean and Vegetable "Sushi"
black soybean spread:
1 15 oz. can organic black soybeans, drained (reserve liquid)
1 tablespoon toasted (asian) sesame oil
1 tablespoon japanese soy sauce (shoyu or tamari), plus more if needed
2 tablespoons pickled ginger, plus more if needed
chili oil to taste (optional)
"sushi":
4 sheets nori (sometimes labeled sushi nori)
4 tortillas, 8-9 inches in diameter (whole wheat are nice)
1 cup finely shredded red cabbage
8 strips red bell pepper, about 1/4 inch wide
8 carrot sticks, about 1/8 inch in diameter and 5 inches long (anyone seen the anal retentive chef on SNL?)
1 kirby (pickling) cucumber, halved lengthwise, seeded, and cut into 8 sticks about 1/4 inch in diameter
sprigs of watercress for garnish
directions:
for soybean spread, combine ingredients in a food processor. blend in enough of the reserved bean liquid to create a thick but spreadable paste. add more soy sauce and/or pickled ginger, if needed, to give the spread an assertive taste. season with chili oil, if you wish.
to assemble the "sushi", stack the nori and use kitchen scissors to trim the sheets into circles about 1/2 inch smaller than the tortillas.
spread 2 tablespoons of the soybean mixture onto one of the torillas, leaving a 1-inch border all around. distribute 1/4 cup of the shredded cabbage over the bean spread. gently press a piece of nori on top. spread another 2 tablespoons of the soybean mixture on the nori. set 2 red pepper strips horizontally about one inch from the bottom of the tortilla. arrange 2 carrot and 2 cucumber sticks in a cluster on top.
wrap the bottom edge of the tortilla over the vegetables and roll up tightly. if necessary, moisten the top edge of the tortilla lightly with soybean paste or water to seal. gently press the roll to shape it into an even log. proceed to fill and roll the remaining tortillas.
to slice the "sushi", set each roll on a cutting board seam side down, and use a very sharp knife to trim off the edges. holding the roll firmly with one hand, use a gentle sawing motion of the knife to cut the roll into five or six pieces, making every other cut on the diagonal. arrange the pieces flat side down on a platter. garnish with watercress sprigs if desired.
so yeah... that sounds like a pain in the ass, but it does look good...
from The New Vegan Cookbook by Lorna Sass:
Black Soybean and Vegetable "Sushi"
black soybean spread:
1 15 oz. can organic black soybeans, drained (reserve liquid)
1 tablespoon toasted (asian) sesame oil
1 tablespoon japanese soy sauce (shoyu or tamari), plus more if needed
2 tablespoons pickled ginger, plus more if needed
chili oil to taste (optional)
"sushi":
4 sheets nori (sometimes labeled sushi nori)
4 tortillas, 8-9 inches in diameter (whole wheat are nice)
1 cup finely shredded red cabbage
8 strips red bell pepper, about 1/4 inch wide
8 carrot sticks, about 1/8 inch in diameter and 5 inches long (anyone seen the anal retentive chef on SNL?)
1 kirby (pickling) cucumber, halved lengthwise, seeded, and cut into 8 sticks about 1/4 inch in diameter
sprigs of watercress for garnish
directions:
for soybean spread, combine ingredients in a food processor. blend in enough of the reserved bean liquid to create a thick but spreadable paste. add more soy sauce and/or pickled ginger, if needed, to give the spread an assertive taste. season with chili oil, if you wish.
to assemble the "sushi", stack the nori and use kitchen scissors to trim the sheets into circles about 1/2 inch smaller than the tortillas.
spread 2 tablespoons of the soybean mixture onto one of the torillas, leaving a 1-inch border all around. distribute 1/4 cup of the shredded cabbage over the bean spread. gently press a piece of nori on top. spread another 2 tablespoons of the soybean mixture on the nori. set 2 red pepper strips horizontally about one inch from the bottom of the tortilla. arrange 2 carrot and 2 cucumber sticks in a cluster on top.
wrap the bottom edge of the tortilla over the vegetables and roll up tightly. if necessary, moisten the top edge of the tortilla lightly with soybean paste or water to seal. gently press the roll to shape it into an even log. proceed to fill and roll the remaining tortillas.
to slice the "sushi", set each roll on a cutting board seam side down, and use a very sharp knife to trim off the edges. holding the roll firmly with one hand, use a gentle sawing motion of the knife to cut the roll into five or six pieces, making every other cut on the diagonal. arrange the pieces flat side down on a platter. garnish with watercress sprigs if desired.
so yeah... that sounds like a pain in the ass, but it does look good...