Veganism isn't just a diet, it's a ethical position. We acknowledge animal suffering is just as real as human suffering. Thus, we try our best to avoid it. We understand, for example, that some scientifcic research requires animal testing, while others don't. We also understand that, although many crops impact the fauna much less than cattle, agriculture has to be sustainable. Veganism without sustainability and class conscience is just a diet. Are there ethical ways to get eggs? Ethical ways to use animals for transportation and work? What about surviving in extreme situations? We don't have all the answers. Don't expect us to. I also know I won't change anyone's mind about going vegan. So I don't judge. In fact, I know most people would be unable to stab a pig to eat it if I asked them too. So you're already much closer to veganism than you think. What vegan recipes would you like to see in a furry vegan cookbook? Let me know in the comments!
FELIZ DIA DO VEGANISMO!
O veganismo não é só uma dieta, é uma posição ética. Reconhecemos que o sofrimento animal é tão real quanto o sofrimento humano. Por isso, tentamos ao máximo evitá-lo. Entendemos, por exemplo, que algumas pesquisas científicas exigem testes em animais, enquanto outras não. Também entendemos que, embora muitas safras impactem menos a fauna do que criação de gado, a agricultura tem que ser sustentável. Veganismo sem sustentabilidade e consciência de classe é só uma dieta. Há formas éticas de conseguir ovos? Formas éticas de usar animais para transporte e trabalho? E sobreviver em situações extremas? Não temos as respostas pra todas as perguntas. Não espere que tenhamos. Também sei que não vou convencer aninguém a ser vegan. Então não julgo. Na verdade, sei que a maioria das pessoas seria incapaz de abater um porco se as pedisse pra fazer. Você está mais perto do veganismo do que imagina. Que receitas veganas você gostaria de ver num livro de receitas veganas furry? Me diga nos comentários!
FELIĈAN VEGANISMAN TAGON!
Veganismo ne estas nur dieto, ĝi estas pozicio etika. Ni komprenas, ke la sufero besta estas tiel vera kiel homa sufero. Tial ni provas eviti ĝin kiam eble. Ni komprenas, ekzemple, ke iuj sciencaj esploroj bezonas bestan provon, kaj aliaj ne. Ni ankaŭ scias ke, kvankam multaj kultivaĵoj damaĝas bestaron malpli ol brutobredado, agrikulturo devas esti daŭrigebla. Veganismo sen ekologio kaj klaskonscienco estas nur dieto. Ĉu ekzistas etikaj manieroj de preni ovojn? Etikaj manieroj de uzi bestojn por movi kaj labori? Kaj pluvivi ekstremaj situacioj? Ni ne havas ĉiujn respondojn. Ne esperu tion. Mi ankaŭ scias, ke mi ne ŝanĝigas nenion por igi vegana. Do mi ne juĝas. Verdire, mi scias, ke plej homoj ne mortigus porkon se iu petus. Do vi jam estas pli proksime al veganismo ol vi kredas. Kiun veganan manĝaĵon volas vi vidi en felana vegana kuirlibro? Diru al mi bonvolu!
Step up your vegan sushi rolls by making them CRISPY! I am a huge fan of battered and fried sweet potato, avocado, or tofu in vegan sushi to give it that much needed crunch. But, I'm lazy and don't always have the time or energy to do that. So I thought, why not fry up the sushi itself! By pan-frying it in a little oil, the rice on the outside gets crispy and adds a delicious texture to the roll. I chose to add only avocado to this roll for simplicity, but you can experiment with any of your favorite fillings. Try tofu, sweet potato, cucumbers, carrots, hearts of palm, or jackfruit!
Sushi Ingredients:
2-3 ripe avocados
5 nori sheets
Wasabi for topping
Pickled ginger for topping
Oil for frying
Sushi Rice Ingredients:
2 cups sushi rice
4 cups water
1/4 cup rice vinegar
4 tsp white sugar
1 tsp salt
Ginger dipping sauce:
1/4 cup soy sauce
1 tsp minced ginger
2-3 pieces of pickled ginger
1 tsp sriracha (optional)
Rice & Prepping Directions:
First, cook your sushi rice according to the instructions on the package. Fluff the rice with a fork or spatula. Set aside to cool.
While the rice is cooling, heat the vinegar, sugar, and salt mixture in a small sauce pan over medium heat. Heat, stirring constantly, until the sugar is just dissolved.
Pour the vinegar mixture onto the rice and mix evenly.
Next, prep the avocado by slicing it into strips.
Lastly, make the dipping sauce by combining the soy sauce, minced ginger, pickled ginger, and sriracha together in a small bowl.
Now you should be ready to make your sushi!
Sushi Directions:
Prep your workstation: lay out your bamboo rolling mat (or use a piece of plastic wrap), have a small bowl of water nearby, and place the rice and avocado within arms reach.
Place a sheet of nori on your rolling mat.
Take a large scoop of rice and put it on the nori to the side that is closest to you.
Wet your fingers in the bowl of water, then press down on the rice until it covers 1/2 of the nori sheet. The rice will be sticky, so you may need to keep wetting your fingers during this.
Next, lay the avocado out in a line on the side closest to you.
Working on the side closest to you, lift up the edge of the bamboo mat and begin to roll it over top of the sushi. If needed, hold the avocado down so the slices don't fall out.
Keep rolling the bamboo mat as tightly as possible.
Then, carefully unroll the bamboo mat slightly. Your sushi roll should be slightly stuck together.
Keep working and rolling until the sushi roll is fully and tightly formed.
Before you roll it up completely, wet the inside edge of the nori so it creates a sticky seal. Press the sushi roll closed, and lay seal-side down on a cutting board.
Use a sharp serrated knife to slice the roll into 1-inch thick pieces.
Continue making sushi rolls until all the rice is used.
Make it crispy:
Heat a frying pan on the stove over medium-high heat.
Pour a thin layer of oil into the pan, about 1/3-1/2 cup.
Once the oil is hot, place the pieces of sushi in the pan, rice-side down.
Fry for about 3-4 minutes, then flip the pieces of sushi over to the other rice side.
Fry for another 3-4 minutes or until the rice is slightly browned.
Place a paper towel or kitchen towel on a cutting board or plate.
Once the sushi pieces are done, remove them from the pan and place them on the towel to drain.
Repeat until all your sushi is fried and crispy.
Once all the sushi is cooked, serve with the dipping sauce, wasabi, and extra pickled ginger.
Tips and Tricks:
I would not recommend storing sushi for longer than 1-2 days in the fridge, especially if there is avocado inside. However, you can store all the ingredients separately for 3-5 days. Then when you want to make some sushi with your leftovers, everything is already prepped for you!
This is a great party activity! Prep everything ahead of time (you can even do it the day before, including the rice) for a quick and easy setup.
Chia seeds is the most reliable in my experience, it’s just 1 Tbsp chia seeds mixed with 2.5 Tbsp of water. Let it soak for about 5 mins then stir until it becomes a gel-like and thick. That will substitute one egg in a recipe. The advantage of that is that it doesn’t taste of anything, chia seeds are also cheap and highly nutritious. Coconut oil is another good option if you want the coconut taste anyway, 1TBSP is about equivalent to an egg. You can find a few other ideas here.
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