Watermelon Raspberry Breakfast Bowl

This chia-centric Watermelon Raspberry Breakfast Bowl is an A-plus make-ahead blender breakfast.

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I spent a good chunk of time this week cooking beautiful Indian food from the recipes in Dishoom. With the air-quality in Los Angeles getting increasingly bad, staying inside to cook through a number of intensive recipes helped me take my mind off the increasingly heart-breaking situation here in California and West Coast. In addition to the bhel puri, multiple chutneys, mattar paneer, black daal, aloo sabzi, and a technicolor-flavored garam masala, I put a wonderfully sweet watermelon to use. It was a gift from a neighbor we’re lucky to have. I used little chunks of it in place of pomegranate seeds in the bhel puri, and then whipped up this chia-centric Watermelon Raspberry Breakfast Bowl in the blender.
Watermelon Raspberry Breakfast Bowl
You can see it pictured here topped with extra watermelon balls, toasted almonds, crushed freeze-dried raspberries, and a sprinkling of chia seeds. I can imagine a kid-friendly version where you serve it in a tall glass, and sink a bunch of whole watermelon balls into it. The whole recipe really takes on the flavor of the watermelon, balanced out by the tartness of the raspberries. The key here is getting your hands on a super-sweet, top notch watermelon.
Watermelon Balls in Weck Jar
I shaped the watermelon into balls with a melon baller tool probably as old as I am. I’ll forever love eating melons in this shape, but if you don’t want to go to the effort, seedless chunks, roughly bite-sized are what you’re aiming for. They go in the blender, but also make an easy topping if you want to double down on the watermelon front.
Watermelon Raspberry Breakfast Bowl Ingredients in a Blender
I like making a big jar of this sort of breakfast using whatever is seasonal because they keep nicely for up to 4-5 days. I mean, the jar is typically empty by day 2 or 3, but it’s a good make-ahead breakfast. It’s also a good way to kick off your morning with some fruit, fiber, and nuts.
Watermelon Raspberry Breakfast Bowl
One last thought, and this is a personal preference. I find that with breakfast bowls of this sort, I really enjoy having lots of crunchy components on top. Here, you can see toasted almonds filling that roll, but I tend to switch it up day to day. If I have a good homemade cereal blend on hand (like this Breakfast Magic, or this Triple Oat Breakfast Cereal) I use that. Basically anything dry with a good-amount of crunch is fair game and encouraged.
Watermelon Raspberry Breakfast Bowl

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50 Vegan Recipes

Great vegan recipes are like gold. Especially when they feature real whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don’t sweat it. There are many other ingredients to get excited about.

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Great vegan recipes are like gold. Especially when they feature whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don’t sweat it. There are many other ingredients to get excited about when you’re cooking and eating.

Mains

  1. Caramelized Tofu

    Caramelized strips of tofu served over sautéed shredded brussels sprouts. Caramelized Tofu

  2. Sunshine Pad Thai

    One simple trick makes this a turmeric noodle version of a classic. Vegan Pad Thai

  3. Last Minute Red Lasagna

    This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. Last Minute Red Lasagna

  4. Quick Vegan Enchiladas

    In the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost. Vegan Enchiladas

  5. Sushi Bowl

    a de-constructed sushi roll – brown rice, tofu, avocado, toasted nori and green onions served with a tangy, sweet citrus-soy dressing. Sushi Bowl

  6. Rice Porridge

    It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Rice Porridge

  7. Chia Breakfast Bowl

    Chia Breakfast Bowl

  8. Vegetarian Paella

    Vegetarian Paella

  9. Steaming Vegetables

    Steaming Vegetables

  10. Green Falafel Bowl

    Green Falafel Bowl

  11. Ottolenghi Red Rice and Quinoa

  12. TLT Sandwich

  13. Pan-glazed Tempeh

  14. Weeknight Ponzu Pasta

  15. Soups

  16. Vegetable Noodle Soup

    Vegetable noodle soup is as simple, direct, and delicious as it gets. If you’re vegetarian or vegan looking for an alternative to chicken noodle soup, try this! Vegetable Noodle Soup

  17. Broccoli Cheddar Soup

    A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar cheese. Broccoli Cheddar Soup

  18. Immunity Soup

    White pepper with jolts of ginger, and stabs of garlic – clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions. Immunity Soup

  19. Simple Asparagus Soup

    A simple asparagus soup – fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite. Simple Asparagus Soup

  20. Simple Cauliflower Soup

    This is the simplest cauliflower soup. Simple Cauliflower Soup

  21. Ribollita

    Ribollita is a thick Tuscan stew – dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread. Ribollita

  22. Green Pea Soup

  23. Miso Tahini Soup

  24. Posole in Broth

  25. Leek Soup with Dill Oil

  26. Salads

  27. Taco Salad

    Tempeh taco salad – crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. Taco Salad<

  28. Rainbow Noodle Salad

    A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. Rainbow Noodle Salad

  29. Easy Tomato Pasta Salad

    Whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on, with a generous drizzle of strong harissa dressing. Easy Tomato Pasta Salad

  30. Grilled Zucchini Bread Salad

  31. Smash-and-Toss Roasted Potato Salad

  32. Lazy Day Peanut Noodle Salad

  33. Summer Corn Salad

  34. Dips, Snacks and Appetizers

  35. Goth Hummus

    Goth Hummus

  36. Golden Beet Hummus

    Billowy and smooth, it’s a boosted hummus for everyday, all-day w/ golden beets, turmeric, and chickpeas. Golden Beet Hummus

  37. Turmeric Cashews

    Turmeric Cashews tossed with cayenne, nori, and sesame.

  38. Asparagus Tartine

    Avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas. Asparagus Tartine

  39. Roasted Tomato Salsa

    Deep, caramelized flavors of roasted tomatoes and onions alongside the smokiness of the chipotles equals the best salsa. Salsa

  40. Vegan Nachos

    Packed with beneficial spices, cashews, garlic, and grated sweet potatoes, and lasts up to a week refrigerated. Vegan Nachos

  41. Power Bars

    Savory power bars with toasted walnuts, crumbled kale chips, and oil-cured olives. Power Bars

  42. Muhammara

    Traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses. Muhammara

  43. Mung Bean Hummus

    For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives Mung Bean Hummus

  44. Spicy Boosted Nut Butter

  45. Walnut Olive Miso Magic Sauce

  46. Cinnamon Vanilla Sunflower Butter

  47. Roasted Lemon Chutney

  48. Drinks and Desserts

  49. Rhubarb Rosewater Syrup

    Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal. Rhubarb Rosewater Syrup

  50. Lime, Grapefruit and Ginger Juice

    Lime, Grapefruit and Ginger Juice

  51. Vitamin C Tea Blend

    Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated tea blend for when an immunity boost is needed. Vitamin C Tea Blend

  52. Homemade Strawberry Almond Milk

    Once you’ve tasted homemade almond milk it’s quite difficult to return to store-bought. Homemade Strawberry Almond Milk

  53. No Bake Energy Bites

    No-bake energy bites, my favorite alternative to energy bars. No Bake Energy Bites

  54. Two-ingredient Candied Citrus Lolipops

    Plump, juicy, citrus segments coated in thin, crunchy, sugar shells. Two-ingredient Candied Citrus Lolipops

My hope is you’ll find many ideas here to inspire more vegan meals in your home and life. The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I’ve actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe. Here’s a favorite vegan recipe to start!

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Heirloom Apple Salad

The sort of hearty apple salad I love. It has heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is creamy and spiked with rosemary, garlic and champagne vinegar.

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If you’re looking for a simple apple salad, you’re in the right place. There’s a reasonable chance that you have the ingredients needed to make it sprinkled around your kitchen – on counter tops, or in the crisper. And if not, there are lots of ways to make substitutes. It’s hearty and substantial, colorful and crunchy – made with heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche (or sour cream) spiked with rosemary, garlic and champagne vinegar. 
Heirloom Apple Salad

Apple Salads – All About the Crunch

This salad is big on crunch. And that alone is likely the reason it has become a fall favorite. There’s crunch from crisp apples, celery, and nuts. Pair that with the creaminess in the dressing? It’s a nice contrast. My main tip? Seek out crisp apples with good flavor. And pass on mealy apples.
Heirloom Apple Salad

Substitutions

Think of this recipe as more of a sketch than anything else. I used arugula because it’s what I had on hand, but the baby gems at the market looked great and would have been a nice substitute. Same goes for the nuts. Toast whatever you have on hand – pine nuts, almonds, or walnuts. And on the dressing front, crème fraîche brings a beautiful luxe texture into the mix, but  you can certainly use sour cream or even yogurt, and whatever good-tasting white wine vinegar you like.
Slicing Apples for Apple Salad

Slicing the Apples

Another variable you can experiment is the cut of the apple. You can see my preferred slices up above. They thick enough to retain some snap, and bite-sized. I like them sliced this way so you can get a bit of everything on a fork – some arugula, apple, nuts, etc. But if you really love apples, add more and slice them thicker. I also have it in my notes to do an apple salsa of sorts – with everything chopped smaller & a few serrano chiles chopped and added to the mix. For use on winter panini, and the like.
Bowl of Apple Salad in the Kitchen

The Dressing

The dressing is great on all sorts of things. Not just apple salad. It’s decadent drizzled over roasted potatoes (or sweet potatoes!), as a finishing kiss for mushrooms, or as a slather on panini. I also love it drizzled over oven-roasted broccoli, or a medley of sheet-pan baked vegetables.Heirloom Apple Salad

Your Apple Salad Ideas

Over the years you’ve left some great suggestions and variations in the comments. I’m going to highlight a few and also encourage you to let us know of any riffs on the recipe you enjoy in the future!

  • Amanda says, ” I grated a half a celery root into the salad as well, which boosted the yummy celery flavor and added another texture. So good!”
  • Chase brilliantly swapped in pears, “I have made this salad 8 times in the last 10 days!!!! An instant favorite! Hazelnuts were the nut of choice and a pear/apple mix with some added Rosemary crostini crumbled in gives it a great crunch!!!”
  • Dana turned it into more of a main dish, “I added some cooked and cooled wheat berries to this salad and it was divine! Nutty crunch and great nutrition to bulk it up for a main course dinner.”
  • Kara introduced a few ingredients, ““Hallelujah!” is what I thought when I bit into this salad today for lunch! I substituted baby broccoli for the celery, used walnuts, and some sliced Parmesan.”

Have fun and poke around for more salad recipes, or more fall recipe inspiration. I love this Genius Kale Salad, this Shaved Fennel Salad from Super Natural Every Day, this pure Cilantro Salad for the cilantro fans out there, and for more of a main, this Hazelnut & Chard Ravioli Salad is always a go-to.

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Simple Bruschetta

Good tomatoes are the thing that matters most when it comes to making this classic Italian antipasto. It is such a simple preparation that paying attention to the little details matters. My favorite bruschetta techniques, and a few simple variations as well.

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This is the very best time of year to make bruschetta. It’s late summer and tomatoes are vivid and ripe, saturated with flavor. Good tomatoes are the thing that matters most when it comes to making this classic, open-faced Italian antipasto. This is such a simple preparation it means paying attention to the little details matters. Today I’m going to talk through how I make my favorite bruschetta, and include a few simple variations as well.
Simple Bruschetta

The Importance of Using Good Ingredients

The first rule of making great bruschetta is to use the best ingredients you can get. You’re using such a short list of ingredients, it’s important they’re all super flavorful. Use fragrant, golden extra-virgin olive oil, vinegar that tastes good, and in-season, ripe tomatoes. We’ll talk about choosing bread next, but using good bread and tomatoes and olive oil is everything here and dictates whether your results will be “pretty good”, or “omg so good.”

What Kind of Bread Should you Use for Bruschetta?

In short, you want a hearty bread that can stand up to grilling. Marcella Hazan says, “the name bruschetta comes from bruscare, which means “to roast over coals” the original and still the best way of toasting the bread.” She calls for Italian whole wheat bread (pane integrale) sliced 1 1/2 inches thick. I usually use whatever hearty sourdough or country loaf I have on hand at the time. If you’re baking homemade sourdough, by all means use that. Bruschetta is a great way to use up day(s)-old bread. Many sources will tell you 1/2-inch slices are the goal, and Marcella weighs in suggesting we use bread sliced 1 1/2-inches thick. I find that slices 1/2-inch to 3/4-inch thick hit the sweet spot where you can get a good ratio of topping to bread in each bite. 

That said, let me back up a minute and note that a lot of the bruschetta I see photos of are actually crostini – small two-bite toasts sliced from a white baguette-style bread and topped with a tomato mixture. That’s not what I’m talking about today. The bruschetta I love uses hearty slabs of bread, preferably with a dense crumb. It is grilled, rubbed well with garlic (both sides!), and topped. These aren’t two-bite affairs, they’re more like 5-6.

As far as grilling the bread? In the A16: Food+Wine cookbook they note, “the word bruschetta, which is derived from bruciare, “to burn” implies that some charring on the bread is desirable.” Assuming both sources are right about the origins of the name bruschetta, we want to grill our bread, and get a kiss of the burn you get from grilling. If you don’t have access to a grill, second choice would be to use a broiler. Third option, use  a stovetop grill pan.
Grilled Sourdough Bread for Making Bruschetta

A Tip for Grilling Bread

Brush each slice with a bit of extra-virgin olive oil before grilling. I find this helps keep the bread from drying out as it is toasting. As soon as you’ve removed the bread from the grill, and it is cool enough to handle, rub both sides vigorously with a peeled clove of garlic. Especially if you love garlic as much as I do.

Today’s Bruschetta Recipe

It’s my favorite, simple, use-your-best-tomatoes version. Red tomatoes are tossed with olive oil, salt, torn basil, and a splash of vinegar. I’ll include the recipe for this down below, but you can use the same approach for the other variations I list here.
Simple Bruschetta with Ripe Red Tomatoes and Basil

Let’s Talk about the Vinegar Component

I think of the vinegar in bruschetta as a seasoning component of sorts. It brings acidity, melds with the olive oil, and brings some balance. I’ll say it outright. You can’t use awful vinegar and there’s a lot of it out there. I made so much bruschetta in my twenties using harsh vinegars, and I’m just sad it took me a while to find the magic of good ones. Two favorite vinegars top of mind right now include Katz vinegars, and Brightland’s Parasol.

If you taste your vinegar and wince hard, or if it has a musty smell, consider investing in a new bottle. In Italy you encounter bruschetta using a range of vinegars. I tend to use a favorite white wine vinegar (for this and many salads), but if you have a red wine vinegar, herb vinegar or balsamic vinegar you love, use that. I’d even argue, a squeeze of lemon juice is a better choice than a bad tasting vinegar. If you use lemon juice, add some zest while you’re at it. It might not be traditional, but it will be delicious! 
Bruschetta Made with Seasonal Tomatoes and Basil

A Few Bruschetta Variations

  • Yellow Tomato Bruschetta with Dukkah & Lemon Zest: A version of bruschetta with yellow teardrop tomatoes tossed with good olive oil, torn basil, a splash of good-tasting white wine vinegar. Pictured below. Finished with lots of lemon zest and a generous sprinkling of dukkah. You can make your dukkah. Or, I also love this Botanica version. If you keep a lemon olive oil on hand, use that for an extra-special version.
    Bruschetta with Yellow Tomatoes
  • Pan-blistered Artichoke Bruschetta: Top grilled bread with golden-crusted baby artichokes, drizzle with extra-virgin olive oil or lemon olive oil, black pepper, and sprinkle with chives and/or chive flowers. Pictured in the center of the photo below.
    Bruschetta - Three Different Ways
  • More ideas: I love a spicy red tomato version drizzled with lots of spicy garlic-chili oil
  • Or a yellow tomato version tossed with a garlic-turmeric oil, and finished with lots of black pepper. This take is zero-percent traditional but everyone loves it.
    An Assortment of Simple Bruschetta

    Cold-weather Bruschetta

    Although I’m writing this in summer – prime tomato and grilling season – you can experiment with bruschetta all year long. Roasted slabs of winter squash or sweet potatoes topped with a salsa verde are great. Or sautéed garlicky winter greens or kale and a bit of grated cheese. Think of all the toppings you can do with roasted mushrooms, roasted beets, and the like. Combine any of these with the last of whatever beans you may have cooked earlier in the week.  I’ll also note, this is the time of year I shift any bruschetta-making to the broiler from the grill.
    Preparing Bruschetta in the Kitchen
    I hope more than anything that this post is a reminder that the simplest food can be the best food. The tail end of a loaf of homemade sourdough, a few tomatoes from the garden along with a sprinkling of whatever herbs and herb flowers are there, garlic, and olive oil? Makes a perfect little meal, or party spread (if we were still having parties xx). 

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Super Natural Vegan Sushi

This is homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend. A quick kiss of strong wasabi-spiked soy sauce is my preferred dipping sauce.

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I make this vegan sushi constantly. Especially anytime the weather is hot (read:now). It’s a recipe I planned to include in Super Natural Simple, but ended up leaving it out at the last minute. So! They’re making their appearance here where I have more room to talk through rices, rolling technique, and variations. And don’t worry, you don’t need any special tools to make it. This is homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend. A quick kiss of strong wasabi-spiked soy sauce is my preferred dipping sauce.
Super Natural Vegan Sushi

Let’s Talk About Sushi Rice

The key to your success here is choosing the appropriate rice. One way to be sure your sushi rolls hold together is to use white short-grain sushi rice. For this recipe you’ll combine cooked white sushi rice with other whole grains to “boost” it nutritionally. I’ve found that using a percentage of white rice really helps the rolls come together. More importantly, it helps them hold together, especially important for newbie sushi makers or if you’re having kids help out.

To cook the sushi rice, rinse the rice grains well before cooking. And if you have time to let them soak, even better. I use 2 cups of rice and 3 cups of water, and a bit of salt – scant 1/2 teaspoon. Simmer, covered, for 15 minutes. Allow to sit, covered, for 10 minutes more. You should end up with perfect chubby, sticky grains of rice you can then combine with other quinoa, cooked grains, pearled barley, black rice, or brown rice. I’ll outline the ratio I like below, but you can experiment. This organic sushi rice is an example of the kind of rice you’re after for the white sushi rice component.

Seasoning: Traditional sushi rice also uses a vinegar and sugar mixture as seasoning. Sometimes I add it to my cooked rice, other times I skip it. I know this might be a controversial admission, but I’d encourage you to think through a range of different ways you can season, spice, or boost your rice. The rice in these sushi rolls is plain and simple. That said, once you get the hang of the basics, you can experiment if you like! Use strong broth in place of the water in your rice. You can add spices (turmeric, curry blends, etc.) or ingredients like minced garlic, ginger, or scallions. Play around!
Vegan Sushi Ingredients

No Sushi Mat, No Problem!

You don’t need to have a special sushi mat to make sushi. I tend to use parchment paper. A clean linen or cotton towel can also work. If you want to make reverse roll (where the rice is on the outside, line your parchment paper with a sheet of plastic wrap. Do a layer of rice, next add the sheet of nori followed by more ingredients and/or rice. You can see my set up for getting ready to roll sushi in the photos below. Basically this is a long way of saying, you don’t need a bunch of specialty equipment to make vegetable or vegan sushi.Tofu in Skillet for Vegan Sushi

Vegan Sushi Filling Ideas

As I mention up above, I’m highlighting my favorite “everyday” vegan sushi roll for you today. I’ve made them twice this week! I’ll talk you through the main components:

  • Seasoned Tofu: Marinate slabs of tofu in a simple soy sauce, water, sesame-chile oil mixture. You can grill the tofu or cook it in a skillet (above) until golden. Cool a bit, and use a sharp knife to slice into matchsticks. You can see the sliced tofu pictured below.
  • Sweet Potato “Fries”: Slice sweet potatoes into fry shapes. Skins on or off, your choice. Toss with olive oil, sprinkle with salt, a bake at 400F until golden, flipping once or twice along the way. I tend to use the sweet potato version of these oven fries, but Wayne sometimes buys pre-cut sweet potato oven fries in a freezer bag, and those work great too.
  • Avocado: Thinly sliced, and perfectly ripe is what you’re after.
  • Kale Chips: I like the crunch you get from adding a few kale chips. Consider adding them a bonus if you have some on hand.
  • Sesame seeds: In your rolls, on your rolls, whatever.
  • Wildcards: If I have them sometimes I add a bit of cucumber, spicy tempeh crumble, or I’ll make the sushi with this tempeh in place of the tofu. I love this all-natural wasabi paste, and mix it with soy sauce, shoyu, or tamari as a dipping sauce.

As I mentioned, on the rice front, I like a rice blend with a good amount of whole grains in it, and have had the best results using half white sushi rice mixed well with half whole grain rice. For the whole grain rice portions, I like to cook short grain brown rice with a good amount of quinoa in it. That said, any whole grain blend should work with the white sushi rice. It’s sticky and helps everything hold together nicely.

How to Assemble Your Sushi

Sushi doesn’t have to be perfect to be delicious. Keep that in mind if you’re new to this. I thought I’d post a play-by-play photo series of how these rolls come together. Before we get into it, one thing that is helpful to know if your sushi rice is sticky and hard to work with is this. Use cold water to wet your hands or spatula. It’s a game changer.

Ready to roll: Once you have all your ingredients prepared it’s time to make sushi. What you see in the photo below is a sheet of parchment paper in place of a sushi mat. On top of that a 8×8-inch sheet of nori is placed. About a cup of rice is spread across the bottom third. Pat it down with a spatula so it holds together. Now add strips of avocado, sweet potato, tofu, and whatever else you’d like in your sushi.

Preparing Vegan Sushi on Sheet of Nori
Working from the bottom, use your sushi mat or parchment paper to start gently (but confidently!) guiding and shaping everything tightly into a roll. You can see how it starts in the photo below. 
Demonstration of How to Start Rolling Sushi
Use your extra fingers to keep ingredients in place and to pull the roll in toward the sushi mat. See photo below. The goal is shaping and keeping things tight. Keep guiding and rolling.
Demonstrating Sushi Tuck-and-Roll Technique
Once the rice and fillings have been encircled by the nori, compress and pull things tight one more time. I basically run my hands along the length of the roll making sure nothing is loose. 
Using Sushi Mat or Parchment Paper to Roll Sushi
Continue rolling to the end of the nori at this point, guiding the sushi mat or parchment paper out of the way as you go. See above and below examples.
Finished Vegan Sushi Roll
At this point you should be able cut the roll into pieces of sushi. Use your sharpest knife, and keep it clean as you go.
Super Natural Vegan Sushi Recipe
It’s a lot of fun to explore the world of vegetarian and vegan sushi. Next up on my list is to make a roll using sushi rice version of Bryant Terry’s Amazing Green Rice. Basically, I imagine it will be very similar to this roll, but using his blender technique to green-ify the rice. Or maybe as we make our way into the fall a mushroom-centric roll. Excited to see your versions!

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Grillable Tofu Burgers

Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers.

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Wayne calls this the “1996 Veggie Burger.” It’s basically an old-school hippie burger. I love them for a few reasons. First, they’re grill-able. Second, they’re made from ingredients I understand – organic tofu, seeds, nuts, eggs, spices, and breadcrumbs. And third, they’re endlessly adaptable by switching up the spices & your burger toppings.
A Grillable Tofu Burger Recipe

The Recipe

On the cooking front, I’ve been cleaning out some drawers. Primarily going through old magazine clippings (which is part of the reason I’ve been featuring more magazine inspired recipes than usual). I’ve been finding lots of gems, and these tofu burgers jumped out at me. I’ve adapted them from a reader contributed recipe that ran in the October 2004 issue of Sunset Magazine. The recipe was sent to Sunset by Jeremy Wolf of San Francisco, and I enjoyed them so much! They were impossibly easy to make, relying on the “throw everything in the food processor” technique, and called for a quirky mix of ingredients ranging from tofu, seeds, and nuts, to mustard, cumin, and mushrooms. In the years since, I’ve done a lot of variations, and I’ll talk through a few of them below.

I will say, I suspect you’ll be tempted to tweak the seasonings, and you should! But here’s my advice. Don’t skimp on the cumin or mustard, you need some assertive flavors to kick in – keep in mind you’re dealing with ground tofu and eggs as a burger base. Whatever you do think bold!

Ingredients in Food Processor for Tofu Burgers

Tofu Burgers – How To Cook Them

One of the great things about these is you can cook them a number of ways. You can use a skillet, you can grill them, or you can bake them. The main thing you need to do is blend the mixture to a smooth-ish consistency. Then firmly shape and press the mixture into firm patties. I call for the firmest tofu you can find (extra-firm), but each tofu brand has a different quantity of water in it. If your mixture is too wet, simply blend in more breadcrumbs 1/4 cup at a time, and go from there. The mixture also firms up as it sits, so keep that in mind. You can let it rest for 10 minutes or so before shaping if you have the time.
A Grillable Tofu Burger Recipe

Tofu Burger Variations

A number of people have attempted to make these without the egg. I haven’t tested that version yet, but here’s are a few notes from the comments. From Lisa,”For the vegan, I reserved part of the batch before adding eggs, and put in a tablespoon of almond butter as a binder, plus a little extra breadcrumbs.” Jacqui says,”…although I was out of eggs, so I used 2 T of chia seeds mixed with 6 T of water as a replacement. Worked great!”

For a gluten-free option Lisa commented with this brilliance, “I make something similar to these and use masa harina instead of breadcrumbs for a gluten-free option… it definitely gives it a “southwestern” twist, and is SO delicious.”

Cooking Tips

If you’re nervous about the patties falling through grill grates, Judith says,”…my husband was in charge of the grill, started out on aluminum foil, we thought they might fall through the grates, he ended up putting them right on the grates (they firmed up while cooking on the foil for a bit) and they were wonderful!”

Enjoy!!

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Steaming Vegetables

A reminder of what a great cooking technique steaming vegetables is. Fast and flexible for the win.

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Steaming vegetables is an underutilized cooking technique in my kitchen. After my last trip to Japan, I pledged to remedy the issue. This simple, direct method of cooking is one of the reasons I love eating in Japan. I mean, let’s be honest, I probably like steamed vegetables more than most, but I enjoy them exponentially more there. Somehow, many of the things I love about traveling there are summed up in this simple preparation.
Steaming Vegetables - assortment of colorful vegetables
I’d often receive a sampling of seasonal produce as part of a combination lunch. The vegetables arrived at the table beautifully arranged in the bamboo basket they were steamed in. I’d work my way through a rainbow of vibrant, tender potatoes, squash, mushrooms, broccoli rabe, and the like, sometimes adding a pinch of zesty shichimi togarashi, but more often than not, a casual toss of a few grains of salt would be all. Each meal was a vibrant, satisfying reminder of just how good vegetables can be when prepared simply with care and intent. Their natural flavors coming through direct and perfect.

Break out the Steamer!

After this past trip, my inexpensive, tri-level bamboo steamer was promptly dusted upon my arrival home, and put into proper rotation. The thing that never ceases to surprise me is the speed even the most hearty chunks of root vegetables or squash become tender – ten minutes, often less.Bamboo Steamer

Choosing a Steamer

Bamboo steamers are easy to come by, and relatively inexpensive. Go this route if you aren’t sure how often you’ll use your steamer. The one downside is they take up a good amount of storage space, not much more than a big pot, but still. These steamers are available in a range of diameters, and are made of interlocking trays intended for stacking on atop of the other. Placed above simmering water, the steam from the water rises through the trays and cooks the food. It’s a simple premise that works astoundingly well. I use three trays, but you can certainly go up or down a level.
Steaming Vegetables in Bamboo Steamer
I eventually graduated to a ceramic steamer, and also picked up this Mushi Nabe, donabe steamer. Both are nice because you can make a broth or curry in the base, and then use steam the ingredients up above at the same time. Any of the steamers make a nice jump from cooking to table. If you want to expand beyond steaming vegetables, you can also steam everything from dumplings and tofu to eggs, tamales and certain rices.

Colorful Vegetables in a Bamboo Steamer Basket

Some Tips on Steaming Vegetables:

  • While steaming with water is most common, I’ve also played around using miso broth, vegetable broth, vegetable dashi, or tea in place of water. Each imparts a different scent and flavor to the vegetables. More times than not though, I use water.
  • Arrange your slowest cooking vegetables in the bottom basket, working up to the quickest. Another time saver is to get your densest, slowest cooking vegetables started in in the bottom tray, while you prep the quicker cooking vegetables for the mid and top baskets. Place the lid on whatever basket is on top at the time.
  • Some people line their steamers with cabbage leaves or parchment. I don’t bother, placing the vegetables directly on the steamer instead. I like how it seems to keep the steam circulating. A quick scrub with hot water and the rough side of a sponge makes clean-up simple.
  • When using the bamboo steamer, you can use a wok (steamer sits above the simmering water) or wide skillet (I set the steamer directly in a shallow skillet of simmering water)…A wok is more traditional, and easier on your steamer, but both techniques work well.

Plate of Assorted Vegetables to be Steamed

So, less of a recipe, and more of a reminder today of how good the most basic preparations can be. A few years after I initially posted this, I did another deeper dive into Using your Underutilized Steamer. Have fun! -h

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Pumpkin and Rice Soup

Silky textured and vibrant, the pumpkin soup I made as soon after 40 hours of travel back from India. It has a herby rosemary butter drizzle and lemon ginger pulp, and completely hits the spot.

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The provisions were scarce when we got back from India the other night – my first winter squash of the year still on the counter, brown rice in the freezer, a bit of sad looking ginger on the windowsill, random nuts and seeds in the cupboard, herbs still going strong in the planter boxes out back, and a three week old knob of butter. That was pretty much it. But I felt exhausted after getting off the plane, and after forty hours of travel from door to door, I was determined cook at home. This simple soup was the first thing I made. It was silky textured, vibrant in color, and after a quick trip to the corner store in the morning for a bit of yogurt and a lemon – the lunchtime leftovers were even better. Particularly because of a finishing touch of a rosemary herby butter drizzle and lemon ginger pulp. I hope you find it as restorative as I did. Also! I wanted to tack some photos of one of my favorite experiences from India onto this post – the day Wayne and I had our photos taken on the street in Jaipur.

Pumpkin and Rice Soup Recipe

I’d read about this man, Tikam Chand. He has been taking pictures in the Old City of Jaipur using his grandfather’s camera for decades. And, upon arriving in Jaipur, we set out to find him. No luck, at first. But a couple of days passed, and finally, at a moment we weren’t looking, Wayne spotted a guy with an old camera on the sidewalk. We pulled over, hopped out, and it wasn’t ten seconds before we were in front of the camera. Sixty seconds and five frames had been snapped. Sit here, look here, you two together, and so forth. I was thinking it was very much like getting a dental x-ray. Much more fun, but still – all business. And it wasn’t Tikam with the camera, it was Surrender. I’m still not entirely clear on whether the two photographers share the camera, or if they’re related.

Pumpkin and Rice Soup RecipePumpkin and Rice Soup Recipe

So, you have your picture taken, and that’s when things start getting incredible. The processing is done right there on the street, and is finished in just a few minutes. A box in the back of the camera functions as the darkroom, negatives made from small sheets of hand-torn photo paper are slapped on a piece of wood, and shot again to make the positives. There’s a bucket for rinsing. Your completed pictures (and negatives if you splurge for them) are unceremoniously wrapped in a zig-zag folded sheet of the daily newspaper. It all goes down fast, and somewhat hilariously. For those of you who are interested in the specifics of how this works, I found this (Jonas also has some amazing Jaipur photos).

Pumpkin and Rice Soup Recipe

The head-to-toe shot of us up above might be my favorite shot ever of the two of us together.

Pumpkin and Rice Soup Recipe

An out of focus shot of the camera from the front. All eyes on Krishna. There’s no shutter, so to expose the frame, the red foil lens cap is moved to the side for a second or so. Part of what I loved about the whole experience was how unfussy, and non-technical it was. This guy had a good lens on a box set on a tripod that looked like a few sticks of driftwood bound together. And his photos are beautiful in a way you’ll never get with a new camera. Completely inspiring. 

Pumpkin and Rice Soup Recipe
Anyway! I have much more to share with you, in the meantime enjoy the soup. Trick it out with the good toppings, and I’m almost positive it’ll become a staple for you this fall/winter – or, at least, I hope so. xo -hPumpkin and Rice Soup Recipe

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Homemade Bouillon

You can absolutely make homemade bouillon. Use it in all sorts of soups, stews, and noodle bowls. It’s so much better than any canned broth I’ve tasted.

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You can absolutely make homemade bouillon. And I know you can thanks to Pam Corbin. Pam wrote the lovely River Cottage Preserves Handbook.* In the very back of this exquisite little book, long past the rhubarb relish, and well beyond the piccalilli and winter fruit compote, she proposes a simple idea: make your own bouillon. I’m not sure why this never occurred to me, but until I reached page 207, it hadn’t. She outlines a list of ingredients that are pureed into a concentrated paste of vegetables and herbs, preserved with salt. I’ve been cooking with a version of it all week, and it is infinitely better than any canned vegetable stock I’ve tasted. And the best part about it? You can build on the general idea and tweak it based on what is in season and my own personal preferences – which is what I did.
Homemade Bouillon

What is Bouillon?

Technically, a bouillon cube is a dehydrated cube or powder used to create an instant vegetable stock. Pam calls her version “souper mix”….but you use it in a way similar to bouillon cubes. It is used to make quick, flavorful broth. For example, when cooking soups, risottos, curries, whatever really. Homemade Bouillon

A Few Tips

The main thing? Keep in mind bouillon is quite salty and very concentrated. I mention in the recipe I’ve been using 1 teaspoon per 1 cup of water/liquid to start. You can adjust from there based on what you’re making and personal preference. And as far as variations go, this first batch was made primarily with ingredients from my refrigerator, but I’m really excited to try other versions using different herbs and ratios of the base ingredients. In fact, if you have any suggestions or ideas give a shout in the comments – I’d love to hear them!

More Bouillon Variations

A number of your variations caught my attention, so I thought I’d highlight a couple here. Love these!

  • Karen “tried a variation with local ingredients: carrot, long onion (like a leek), daikon radish, japanese wild parsley, salt, and 7 pepper blend. added a bit of soy sauce for more salt and flavor, too. then i used it to make red lentil soup. WOW! the soup never tasted so good!!!”
  • Dominican Foodie liked the texture of the version she made noting, “I made a couple of changes to your recipe. I doubled the ingredients (except salt and tomatoes) Added extra garlic and white onions, juiced the first half (set aside), tossed the second half in olive oil and roasted for two hours, then tossed everything into a large deep pot, added bay leaves and simmered until liquid was reduced by half. Took out bay leaves, stuck an immersion blender in the pot and smoothed everything out into a paste. Perfection!”

*The U.S. edition of the River Cottage Preserves Handbook is now available.

There is a whole directory of great soup recipes where you can put your bouillon to use!

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Caramelized Brussels Sprouts and Apples with Tofu

A Brussels sprout recipe for people who think they might not like them. Shredded Brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.

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I bought a three-foot stretch of Brussels sprouts the other morning at the farmers’ market. For those of you who’ve never encountered the spectacle of Brussels sprouts still on the stalk, it is something to behold. A thick, stick-straight center stalk is punctuated by tight, green Brussels sprout pom-poms. It looks fantastically prehistoric. And while it doesn’t fit very nicely in my market basket, once I get it home the sprouts will keep nicely this way – seemingly longer than off the stalk.
Brussels Sprouts on Stalk
I buy sprouts on the stalk whenever I can, and typically get three or four sprout-centric meals out of each, breaking off the buds as needed. In this case I combined shredded Brussels sprout ribbons, apples, garlic, pine nuts, (and tofu if you like) in a skillet with a hint of maple syrup.
Caramelized Brussels Sprouts and Apples with Tofu
I know not all are Brussels sprout fans, but based on some of the emails you’ve passed along to me, this golden-crusted Brussels sprout recipe seems to be a well-received gateway recipe for people who thought they didn’t like Brussels sprouts, but really do. You could start there, and then make the jump to this recipe if you’re at all apprehensive. Or, I highlight a few other ideas down below….

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