What's for Dinner: Sushi & Soy-Free Miso Soup | V, SF, GF

So fresh. So tasty. This meal took a little bit to prepare, but I would say that I needed the break from studying. I also needed the energy that the raw vegetables afforded me.

Both of these super tasty recipes are vegan, gluten-free, and soy-free. Woopee!

Vegetable Sushi

Ingredients

1 C dry sushi rice, rinsed and drained

4 tsp. rice vinegar

2 tsp. sugar

2 carrots, peeled and julienned

1/2 cucumber, peeled and julienned

4 small red radishes, julienned

1/2 avocado, sliced

4 pieces nori (roasted seaweed)

Step-by-Step

1. Cook rice using thumb method (when you rest the tip of your thumb on leveled rice in the pot, the water should come to your first knuckle; it'll be about 1 C). Allow it to boil covered until rice has absorbed the water.
2. Let the rice sit for about an hour to cool, then mix in vinegar and sugar.
3. Assemble, roll and cut your sushi according to these directions.

Soy-Free Miso

Ingredients

3 Tbs. chickpea miso paste

3 C water

2 Tbs. extra virgin olive oil

3 tsp. minced garlic

1 scallion, chopped

1/2 C chopped shiitake mushrooms

2 C chopped baby bok choy

1 C cooked cellophane noodles

1 Tbs. coconut aminos

Mung bean sprouts and sriracha for garnish

Step-by-Step

1. Stir together chickpea miso and a bit of water in a pot, ensuring that no clumps exist. Slowly stir in the remaining water and olive oil.
2. Add garlic and scallion to the mixture. Place over medium heat. Add shiitake mushrooms and baby bok choy. Allow to cook until mushrooms are soft.
3. Add cellophane noodles and coconut aminos.
4. Serve topped with bean sprouts and a little sriracha.