Time Heals All Tongues

  For some it is a challenge to push their taste buds past the meat and potatoes threshold into the uncharted territory of, how do I say this, every other food on the planet! Trying new foods or giving foods you think you hate another try is important for a few reasons. The first being if you eat the same thing day in and day out your body can actually become intolerant or allergic to it. Second, you are limiting the spectrum of nutrients available to your body inhibiting its ability to function optimally. Third, it's BORING!

  I for one hated brussels sprouts, sushi, and blue cheese. But, I gave them multiple tries and now I adore, yes ADORE, all three of these amazing foods. All too often people write off a food because they didn't like it growing up. They would give the "nasty" food to the dog and never try it again. Well here is a fun fact, your taste buds change as you age. When you are a baby and an adolescent not only are there taste buds on your tongue but on the sides and roof of your mouth as well. So in essence as a kid you had the equivalent of  four tongues, making your mouth one hypersensitive place. No food really stood a chance. I don't think any sane person would like asparagus if it tasted 3x stronger than it should. 

 

  With that being said, I urge you to try some foods you have always shunned. My guess is your hate will turn to tolerate, then to like and eventually to love!
To help get you get going I have a couple of suggestions for how to break the ice with some of the most hated foods. 

1) Raw Red Onion: slice, dice, or chop the onion then soak it in cold water for 15 minutes. This will soften the pungent taste and make the onion a bit sweeter. Add to your favorite salads or atop this bun-less burger!

2) Garlic: Roast garlic at 375 for twenty minutes. The garlic will be sweet and smoky. If using garlic in a saute. Take a clove smash it lightly with the back of your knife and let the whole clove infuse the oil then remove and continue cooking. This gives the oil garlic essence without being to powerful.

3) Peas (everyone's favorite!!): Try a pea puree. Steam peas till soft then add peas, mint, salt, pepper, and butter into a food processor. Pulse until smooth. 

4) Asparagus: Roast asparagus at 375 for twenty minutes. Then toss with olive oil or butter, dill, garlic, and lemon/lemon zest. Properly roasted asparagus tastes like french fries!!!

Spring is the perfect time to start exploring new foods. All of the best veg and fruit is ripe for the tasting. So..What are you waiting for? Get out there and eat the world!

Recipe Remix!

  I'm a firm believer in "if it ain't broke don't fix it", especially when it comes to food. And sushi is definitely not broke! Whether you're a purist and stick to the traditional nigiri and sashimi or you go balls out and get the deep fried everything but the kitchen sink rolls. Everyone can agree that sushi is one of the most delicious little epicurean packages one can put into their mouth. 

 

 With many people following certain nutritional protocols and special diets, I wanted to create a recipe that made sushi accessible for those who sadly cannot partake in all the starchy, fishy goodness anymore. This is by no means my attempt to "FIX" sushi.  It just so happens that this raw, vegan, paleo, gluten free (tooting my own horn here) version hits the same spot as the real deal.

  Parsnips take the place of rice. Eggplant and avocado provide meatiness and fattiness to mimic fish. This recipe is more of a method than a steadfast rule. Once you've got the jist of it play with filling choices, get creative, and have fun!

Parsnip Sushi  

 

 

 

 

 

 

 

 

 

 

 Parsnip Rice (use for both rolls)

 4 medium parsnips, peeled and cut in large pieces

1/4 C. rice vinegar or mirin

1 Tbs. raw honey or coconut nectar

1 tsp. sea salt

2 tsp. wasabi paste

1 1/2 Tbs. toasted sesame oil

 

1. Whisk together rice vinegar, honey, salt, wasabi, and sesame oil in a small bowl 

2. Put parsnips in food processor and process into fine pieces that resemble rice

3. Place parsnip rice in large bowl and dress with vinegar mixture. Mix unit well combined.

 

Eggplant and Ginger Garlic Shitake Mushroom Roll (not raw)

1 medium egg plant, cut into long two inch strips

1 C. shitake mushrooms, chopped

2 gloves of garlic, minced

1 small knob of ginger, minced 

1 pinch red pepper flakes 

Splash of Tamari or Shoyu 

2 Tbs. fresh basil, cut into thin strips

Sea Salt

Olive Oil

Toasted Nori Seaweed Sheets

1. Cut eggplant into strips. Lie strips on a cookie sheet or plate lined with paper towels. Sprinkle the eggplant with salt. Set aside while preparing mushrooms 

2. Heat skillet over medium/high heat. Add olive oil. 

3. Add garlic, ginger, and red pepper flakes. Saute until fragrant

4. Add mushrooms cook until soft. 

5. Add Tamari. Cook 2 more minutes. Remove from heat and let mixture cool.

6. Liberally drizzle eggplant with oil

7. Heat skillet over medium/high heat

8. Add eggplant. Cook until soft and golden brown on each side. Remove from pan and let cool 

 

 Garden Roll (raw)

1 avocado, sliced lengthwise

3 large carrots, cut into match sticks

1 large English cucumber, seeded and cut lengthwise into long strips

3 Scallions, sliced

Pickled ginger (optional)

Toasted Nori Seaweed Sheets

 

SUSHI ASSEMBLY 101 

•  Place nori sheet rough side up on a bamboo sushi mat or a sheet of wax paper ( I used wax paper worked just fine) 
• Take parsnip "rice" and cover 2/3 of the nori
• Arrange filling ingredients in the middle of the "rice", 1-2 inches from the bottom of the sheet facing you
  

Now for the tricky part. How to properly roll your sushi!

Here is a video because visual learning is way easier in my opinion. Watch for the technique. Don't get distracted that she is using different ingredients. Process is still the same.

 **disclaimer this is not me!**

She doesn't do a really good job cutting them.

A tip for that is to let the sushi rolls sit seam side down for a bit before slicing. If the seam is still not sticking, wet it with a little water. 

Cut with a sharp bread knife. Wiping it with a damp cloth as you go to keep the blade clean.

 Serve your delicious rolls with the classic sidekicks wasabi, pickled ginger and soy sauce!! These are bound to impress. Arigatou.

What Came First?

  The dreaded "really...no eggs?" Without fail this always seems to happen when you have all your bowls out,  the music is turned up, you're feeling good, and you're ready to make that kitchen your *bleep* then WHAM BAM  no egg! Next comes the inevitable conversation with yourself. Do I really want to see my neighbor and hear all about their latest camping trip just to get that darn egg?  Hmm..well, I could go to the store but that would entail changing clothes, looking halfway decent, driving there, driving back...exhausting!  No way! It's only my best friend's wedding cake :)  The tug of war between neighbor, store, neighbor, store ensues a little while longer.  Heads neighbor, Tails store. Heads it is. Finally, twenty-five minutes and one pointless story later you now hold in your hands that darn damn egg.

  Well, I've got a little something for that lazy baker in all of us, a Substitution Chart! Knowing how to substitute ingredients has saved me countless times in the kitchen. My gift to you... 

Ingredient	Regular Substitution	Vegan Substitution	Directions
1 Cup  Buttermilk	1 Cup Milk +  1Tbs. lemon juice or white vinegar	1 Cup Almond, Rice or other milk alternative + 1Tbs lemon juice or white vinegar	Combine Milk and Acid set aside for 10mins. until it curdles
1 tsp.  Baking Powder	¼ tsp. baking soda + ¾ tsp. cream tartar	See Regular Sub.	Whisk together in small bowl. Then add to recipe
1 oz. Unsweetened Chocolate (baking)	3 Tbsp. Cacao + 1Tbs.  melted butter	3 Tbsp. Cacao + 1Tbs. melted coconut oil	Add ingredients separately to recipe
1 oz. Semi-Sweet Chocolate (baking)	3 Tbs. Cacao + 1Tbs. melted butter +  2tsp. granulated sweetener of choice (i.e. coconut sugar)	3 Tbsp. Cacao + 1Tbs. melted coconut oil + 2tsp.  granulated sweetener of choice (i.e. coconut sugar)	Add ingredients separately to recipe
1 Egg (baking)		1Tbs. ground chia seed +  3 Tbs. water  OR  ½ large mashed banana or avocado + ½ tsp baking powder	Mix ingredients together Vegan Chia Sub. Mix together let mixture stand 10mins.
1 cup Cream (not for whipping)	2/3 Cup milk + 1/3 cup melted butter	1 Cup coconut milk + 2Tbs. arrowroot (or cornstarch)  + 2Tbs. cold water OR ½ Cup soaked raw cashews + 1 ½ Cups water	Mix together ingredients, add to recipe Vegan Subs. Heat coconut milk on stovetop Whisk arrowroot and water together in small bowl Once the coconut milk is boiling add arrowroot mixture Cook, stirring occasionally until reduced by half Blend cashews and water in high speed blender. Add more water if needed until a cream like consistency is reached
½ Cup Oil (baking)	½ Cup plain yogurt	½ Cup applesauce	Add to recipe
1 tsp. Vanilla Extract	½ tsp. maple syrup	See Regular Sub.	Add to recipe
1 tsp. Allspice	½ tsp. cinnamon + ½ tsp. clove	See Regular Sub.	Mix together
1 tsp. dried herbs	2-3 Tbs. fresh herbs	See Regular Sub.	Add to recipe