May 15, 2023
Pinchy’s / Melbourne, Australia
Lion’s mane mushroom roll (apart of the 7-piece vegan banquet)
seen from United States
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seen from United States
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seen from China
seen from China
seen from Russia
seen from China
seen from Malaysia
seen from Canada
seen from Malaysia
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seen from China
seen from United States
Pinchy’s / Melbourne, Australia
Lion’s mane mushroom roll (apart of the 7-piece vegan banquet)
day dreaming about tempura yam rolls... i just had them yesterday but i crave them again
La Dott.ssa Luciana Baroni presenta una versione personale di sushi vegan. Sa effettivamente di pesce lo stesso, anche se è vegan.
La Dott.ssa Luciana Baroni presenta una versione personale di sushi vegan. "Sa effettivamente di pesce lo stesso, anche se è vegan. Quindi forse a molti non piacerà. La responsabile è l’alga nori, che essendo un’alga di mare, odora come tutti gli altri esseri marini. Io lo faccio a modo mio mettendo dentro alcune cose che non sono necessariamente canoniche per il sushi."
CASHEW INFUSED VEGGIE MAKI ROLL
Homemade sushi is great to make because you get to control what filling you add inside your sushi. This dish contains avocados and sesame oil, which are monounsaturated fats. This type of fat helps reduce bad cholesterol in your body, which can lower your risk of heart disease and stroke. The sauce in this dish is dominated with lots of cashews. These nuts contain such minerals as magnesium and copper. Magnesium helps lower the amount of migraines, improves cognitive ability, and also lowers blood pressure, which can prevent heart attacks. Copper contains antioxidants that render free radicals harmless. Magnesium and copper work together provide bone strength and joint flexibility. Studies have shown that those who eat at least an ounce of nuts each week, such as cashews, have a 25% lower risk of developing gallstones.
INGREDIENTS: -brown rice, 1 cup , long or short grain -water, 2.5 cups, divided plus 2 Tbs -rice vinegar, 6 Tbs, divided -sugar, 1 Tbs -salt, ½ tsp -cashews, 1 cup -soy sauce, ¼ cup -sesame oil, ¼ cup -ginger, 1 Tbs -garlic, 1 Tbs -chili de arbol, 1 -lime juice, ½ a lime -mint leaves, 10 -carrots, 1, julienne -cucumber, half of one, julienne -pea shoots, ¼ cup -avocado, half of one, sliced -nori sheets, 4, you can use more nori sheets if needed - sesame seeds, 2 Tbs, optional
ABOUT DISH: DF – Dairy Free GF – Gluten Free VEG – Vegetarian VGN – Vegan NS – Contains night shades S – Contains seeds SOY – Contains soy N – Contains nuts
DIRECTIONS:
Add rice to a small pot with 2 cups plus 2 tbs water and bring to a boil. Once it starts boiling reduce heat to low, cover and cook about 30 minutes or until water absorbed.
In the meantime, add 3 Tbs vinegar, sugar, and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place vinegar mixture in a bowl and cool in the fridge until rice is ready.
To make cashew sauce, add cashews, soy sauce, oil, 3 Tbs vinegar, ginger, garlic, chili, lime juice, ½ cup water, and mint leaves to mix in the food processor until you get a smooth texture. Place sauce into bowl and set aside.
When rice is done, turn off heat, add vinegar mixture, and stir with a spoon or fork.
Now it’s time to roll: Grab a sushi rolling mat and place sheet of nori on the mat. Make sure the bottom of the nori facing your body is lined up with the beginning of the mat which is also facing your body. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori. At the opposite end of the nori leave about ¾ inch space without any rice. Use your fingers to rub a little water along that ¾ inch space. That space needs to be a bit moist in order for the roll to close. After adding rice, brush a small amount of cashew sauce along the rice and then add the vegetable filling about ½ inch away from the start of the nori roll, which is closer to you body. Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the mat, using it to mold and compress the roll. Continue until it’s all the way rolled up. Slice with a sharp knife and set aside.
Serve immediately with sesame seeds sprinkled over the plate and sushi rolls. Add the remaining cashew sauce in a bowl for dipping.
