So far it’s been 1 week and 3 days since my millionth attempt at veganism (is that a word?) And I’ve managed to stick to it… I haven’t had any cravings yet but I guess it’s still early days. I have noticed myself feeling bloated more? I’m not sure if that’s from changing my diet or maybe I’m eating more I’m not sure. I want to convince my family to do meat-free Mondays but they’re avid meat eaters so this will no doubt be impossible, I guess it’s worth a try!
I’ve been enjoying creating vegan things to eat- from tofu burgers to nut roasts to risotto to vegan sushi- recipe below. All the meals I used to love I’ve now veganized (definitely not a word) which makes me think that being vegan really isn’t that hard? I think it’ll be different when I go out for a meal in a restaurant but until then I’m finding the transition rather easy…
1 cup sushi rice
2 cups of water
3 tbsp rice wine vinegar
2 tbsp sugar
1 tsp salt
Chopped veg of your choice (I used baby corn, carrot, cucumber, avocado, chilli and spring onion)
4 sheets of nori
Soy sauce, wasabi, pickled ginger- optional, for serving
1. Start by rinsing the rice in a stranger until the water is clear-removing the starch. Add to a saucepan with the water and bring to a boil. Once boiling decide to simmer and cook for about 15 minutes; when all the water is absorbed
2. Once the rice is cooked and cooled down add the vinegar, salt and sugar and mix throughout the rice with a fork
3. Wet yours hand (so the rice doesn’t stick to it) and lay a thin layer of rice over one nori sheet. Arrange the veg in a thin line along the bottom of the rice.
4. Start to roll the rice and nori with your fingers into a tube and press firmly with the mat at the end to compact it. Wet the end of the nori slightly to stick it together
5. Slice into pieces with a sharp knife and eat, or put into air tight container and keep in the fridge.