Wednesday, April 2, 2014

Asian Plate

As you all know by now, I absolutely love Asian food. It's my favorite. In fact, I look for excuses to cook Asian! Yesterday was no different. I was working on history homework before lunch (reading about Asia, as a matter of fact)...and that's all it took for me to crave Oriental food. I told you, I'm a sucker for all things Asian! I thoroughly enjoyed this meal. It's not only totally delicious, but it's very visually appealing to. Nice spring colors! Hope you enjoy!

Asian Plate. Yummmmmm.

Asian Plate; Vegan, Gluten-Free. Serves One.


For the Cucumber Sushi
  1. One medium cucumber (mine weighed 8 oz.)
  2. 1 mushroom, sliced into VERY thin strips
  3. 1/4 avocado, sliced into VERY thin strips
  4. small handful of carrots (I used pre-cut "matchsticks")

  1. Wash your cucumber and slice off the ends. Slice it in half, lengthwise. 
  2. Using GREAT caution, slice very thin strips with either a sharp knife or a mandolin slicer, if you have one available. I just used a knife.
  3. Once you have all your cucumber sheets ready to roll, begin placing small handfuls of veggies inside, in the order you wish.
  4. Carefully roll into sushi and add to plate!
Note: DO NOT OVERSTUFF YOUR SUSHI. It is better to add to little and get a nice looking roll then to overstuff and have it fall apart. It is totally fine if you have ingredients left over-just make a side salad to go along with your meal!

For the Sesame Tofu
  1. 3 oz. firm tofu 
  2. 1 T Bragg's liquid aminos
  3. sesame seeds for sprinkling

  1. In a shallow bowl, place 1 T aminos. Take your tofu slice and slice it in half lengthwise (should end up being about 1/2 inch in thickness). Press into aminos and let marinate for about 10 minutes. Flip and press. Marinate 10 more minutes. 
  2. While marinating, heat a non stick pan over medium heat. Once tofu is marinated (aminos should be pretty much absorbed by now...if not, marinate longer), slice into tiny cubes and throw into pan. Cook about 3-4 minutes, or until heavily browned and fragrant. Flip and repeat.
  3. Add tofu to plate and sprinkle with sesame seeds.

For the Spicy Carrot-Ginger Paste
  1. One medium carrot (mine weighed 4 oz.), washed, peeled, and chopped
  2. 2 tsp spicy brown mustard
  3. 2 tsp fresh minced ginger
  4. water, as needed

  1. In a mini food processor, combine chopped carrot, ginger, and mustard. Process until combined. Add a splash of water, scrape down sides, and process again. Repeat this until a paste forms. Add to plate and sprinkle with more sesame seeds, if desired. 
Note: I didn't measure the water because the amount you will need varies on the moisture content of your veggies. It's pretty flexible. You just want to make sure you add just enough to make a paste.  

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