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!!!RECIPES!!!
SUSHI- yields 10 sushi rolls
INGREDIENTS: 2 cups of dry sushi or short grain rice, 4 tbsp rice vinegar, 10 nori sheets, 1 cucumber, 2 avocados, shredded carrots, sesame seeds, soy sauce, and vegan spicy mayo.
DIRECTIONS: 1. Cook rice in a rice cooker or by directions on packaging (Rice will double to 4 cups once cooked). 2. Transfer cooked rice to a glass container to let cool and add rice vinegar in. You want your rice to not be hot, but not cold, room temperature is best. 3. Make your fillings. Peel a cucumber and chop into strips, spooning out seeds in middle. Cut up an avocado, you may mash it if preferred. You can add whatever fillings you prefer. 4. Lay out a nori sheet and spread rice over it evenly. 5. Add filling all at one end of the sheet like shown in video above. 6. Begin tightly rolling. 7. Cut into rolls. 8. Top with sesame seeds and enjoy dipped in soy sauce and/or spicy mayo.
PASTA- yields 4 servings
INGREDIENTS: 100% whole wheat pasta or a gluten free pasta in shape of your choosing, pasta sauce store bought or homemade, mushrooms, spinach, and nutritional yeast. Quantities vary on preference.
DIRECTIONS: 1: Bring a pot of water to a boil and cook pasta as directed on packaging. 2. Chop up mushrooms and let them begin cooking in bottom of saucepan on medium heat. 3. Add pasta sauce on top of mushrooms and mix together. 4. Add spinach to sauce for the last minute of cooking, spinach does not take long to cook. 5. Assemble pasta and top with nutritional yeast for a cheesy flavor. Note: pasta is completely versatile and you can make it as simple or elaborate as you like.
BURRITO BOWLS-yields 4 servings
INGREDIENTS: 3 cups brown rice dry, a bunch of cilantro, sea salt, 1 tbsp vegan butter (my favorite is Earth Balance,) 1 lime, 4 roma tomatoes, ½ red onion, lettuce, 1 package frozen corn, 1 can black beans, 1 can pinto beans, 2 avocados, and more salsa or sauce of your choosing.
DIRECTIONS: 1. Cook rice in a rice cooker or by directions, but add in 2 tbsp chopped cilantro, 1 tbsp vegan butter, juice of ½ a lime, and ½ tsp of sea salt before cooking to create cilantro lime rice. 2. If prepping your own salsa chop up 4 roma tomatoes, ½ red onion, and add cilantro, lime juice, and sea salt amounts of your preference. 3. Prepare a quick guac mix by mashing two avocadoes and adding some lime, salt, and cilantro. 4. Drain, rinse, and warm up beans. 5. Microwave frozen corn. 6. Assemble your burrito bowl. This is another versatile recipe where you can add more ingredients or do less; it is completely your preference.
Wrap up all leftovers in the fridge and warm up the next day.
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