I have wanted to make sushi for so long! I always thought, why am I paying so much money to get sushi, when I can make it at home exactly the way I want it? Well the answer to that is because I had no idea how to make it. Now I do.
I went to the Asian store and bought two bamboo rolling sticks, sushi rice, nori (which is the seaweed paper), and of course I had to get a cute plate to put it on. Then I sliced up some veggies, and watched this tutorial on youtube, and off I went!
My final product, shown below, came out great before I cut it. I didn’t have a sharp enough knife to cut through the nori without squishing the sushi a bit, so that is now on the shopping list for next time. It still tasted great! I’d like to experiment by adding different veggies for next time. I am so excited!
So I was going through some blogs and looking for something creamy and filling on my vegan diet. I found an asparagus soup over at the Vegangela blog and I noticed that the ingredients list was short (perfect), and there was lots of simmering and not much stirring (also perfect). I decided to give it a try.
Now, asparagus tastes great, don’t get me wrong, but it totally tastes like veggies. A very distinct veggie taste. I was apprehensive about the recipe, especially since I had to use ALL the asparagus in my fridge, and I didn’t want to waste it.
I didn’t weigh out the asparagus like it said to in the recipe, and I used 32 ounces of veggie stock, instead of the 5 cups, because that was the size of the container I had. I soaked my cashews in water, and cooked for the full 20 minutes, maybe even longer because I got distracted on the phone with my friend 🙂
This soup is amazing. Thank you Angela at Vegangela for sharing this on your blog. I recommend everyone make it if they are looking for a nice, filling, warm soup. Smooth and delicious! Looking forward to trying more recipes from your site Angela!
I made it 26 days! It sounds so crazy, but really, I am still doing OK. I haven’t had any more slip ups since the ones I reported earlier – and things are good. I am trying new recipes and making sure to keep stocked up on all sorts of fruits. When I am worried about a shift at work or a 5.5 hour block of chemistry where I can’t eat, I eat one or two bananas before and have another snack like protein clusters waiting in my bag for the second I get out.
I am keeping active, though not as active as I would like with all the cold weather. I did go snowboarding a twice already, and I’ll be on the mountain on Friday/Saturday as well. I am using the indoor bike, and I even found my way to the treadmill once or twice. I am trying to do some strength training every day, whether it be a few sit-ups, a few curls, or some squats. Overall, I think I can make this vegan thing work!
So… I am no chef. I am not a recipe builder and I (probably) won’t invent anything new and share it on this blog. There are a MILLION other blogs out there that already do this. As a new vegan, I am hoping to try new foods that I find online, document my findings, and do what works for me – all while sharing with the online vegan community. I also don’t follow recipes exactly. I don’t always have all the ingredients, and in general, such strict rules drive me nuts 🙂
I love cheese. I can no longer eat cheese. What will I do instead? Experiment with vegan cheeses.
I found one over at Jennifer’s Kitchen. For the record – It looks FANTASTIC in her picture, please, check it out. I’m sure mine would have came out like that if I actually followed directions…
I thought I was so smart. I went to Whole Foods, bought the agar and the cashews (not salted) and I was good to go. I came home, started putting everything in the blender, and realized I forgot the tahini. I Googled a few things, and found one site that said you could mix equal parts of sesame seeds with olive oil to get a “tahini like” mixture – so I figured, what the heck. I poured some sesame seeds in my mix, and a little oil, and figured It would work.
The cool part was that it came out solid, as you can see above, despite my feelings before putting it in the fridge. It definitely needed to be a creamier mixture. I should not have used that extra oil, and just tried a nut butter or gotten off my butt and gone back to the store!
I did rescue it. Since I knew all the ingredients were delicious and vegan I wasn’t afraid to give this strange mushy stuff a try, and spread it on some mini toasts! You know what? It still tastes good. Like a cold refreshing cashew spread. Horray!
I have hope for this recipe and plan to try it again. Next time I’ll use the actual ingredients on the recipe! 😀