Pea shoots work particularly well as a garnish for these deconstructed sushi rolls. To add a fanciful touch, consider using Bhutanese red rice or Chinese black rice. For extra protein, incorporate cooked tofu strips, smoked salmon, or cooked shrimp.
1 1/2 cups (350 mL) brown rice
3 cups (750 mL) water
1 cup (250 mL) frozen shelled edamame
3 sheets nori
1 medium carrot, shredded
3 green onions, thinly sliced
1/2 cup (125 mL) orange juice
2 Tbsp (30 mL) yellow miso paste
1 Tbsp (15 mL) fresh ginger, minced
1 Tbsp (15 mL) rice vinegar
1/4 tsp (1 mL) red chili flakes
1 ripe avocado, pitted and cubed
1 cup (250 mL) micro greens
2 Tbsp (30 mL) sesame seeds, preferably toasted
Place rice and water in medium saucepan. Bring to a boil, reduce heat, and simmer covered until tender, about 25 minutes. Remove from heat and cool to
Prepare edamame according to package directions and set aside.
Toast nori sheets one at a time in dry skillet over medium heat until fragrant. Crumble or chop coarsely.
Place cooled rice in large bowl and toss with edamame, nori, carrot, and green onion.
Place orange juice, miso, ginger, rice vinegar, and red chili flakes in blender and blend until smooth. Toss ginger dressing with rice mixture.
Divide among serving bowls and garnish with avocado, micro greens, and sesame seeds.
Each serving contains: 445 calories; 13 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 71 g carbohydrates; 9 g fibre; 344 mg sodium
source: "MIcrogreens", alive #355, April 2012
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.