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.

Ingredients

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")

Method

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

Method

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

Method

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.  

Secret Ingredient Pumpkin Pudding.

I've seen and heard a lot lately about the amazing things people are doing with avocados. I mean, it's unbelievable, really. In smoothies, puddings, baked goods; you name it, avocado can do it! I have to admit, I was hesitant to jump on this bandwagon. It just seemed strange to me. I had always thought of avocado as being used for guacamole, on toast, or in savory dishes...not in sweets! But a couple nights ago I was feeling adventurous. I had opened a can of pumpkin earlier this week and had the remainders sitting in the fridge. I had seen lots of avocado pudding recipes floating around and thought I  might try to create one. I'm SO glad I did.

Secret Ingredient Pumpkin Pudding.

Secret Ingredient Pumpkin Pudding; Vegan, Gluten Free. Serves One.

Ingredients

1. 3 oz. avocado
2. 1/4 Cup plus 1/8 Cup canned pumpkin puree (not pumpkin pie filling)
3. 1/4 tsp. vanilla powder
4. 1/2 packet (about 1/4 tsp.) stevia
5. cinnamon, to taste

Method

1. This couldn't be easier. Add all ingredients to mini food processor and blend very well, adding splashes of water and scraping down sides as needed.