Sushi rice, or rice dressed in seasoned vinegar, is an essential component to a variety of sushi preparations. In fact, sushi would not be sushi without this rice. Using a short grain brown rice for your sushi ensures you also get the added benefit of a good source of fibre.
1/3 cup (80 mL) unseasoned rice vinegar
1 1/2 Tbsp (22 mL) natural cane sugar
1/2 tsp (2 mL) salt
2 in (5 cm) piece dried kombu (optional)
2 cups (500 mL) short grain brown rice
4 cups (1 L) cold water
In small saucepan, stir together vinegar, sugar, salt, and kombu (if using). Place saucepan over medium heat and warm mixture, stirring occasionally, until sugar and salt dissolve. Remove saucepan from heat and set aside to cool to room temperature. Discard kombu. If not intending to use right away, this seasoned vinegar can be stored in an airtight container in the refrigerator for up to 1 month.
Rinse rice in several changes of cold water. Place rice and measured water in heavy bottomed saucepan, cover, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for about 35 to 45 minutes, or until water is absorbed. Remove saucepan from heat and let sit, covered, for 10 minutes.
Transfer rice to large non-metallic bowl. Using rubber spatula, repeatedly slice through rice at an angle to separate the grains, while gradually pouring in seasoned vinegar at the same time. Once all vinegar has been incorporated, continue to slice rice mixture with one hand while fanning rice with the other hand until almost cool, about 4 minutes.
Cover rice with damp cloth until ready to use. Sushi rice will keep at room temperature for about 4 hours covered with a damp cloth.
Makes about 5 cups (1.25 L) sushi rice.
Each 1/2 cup (125 mL) serving contains: 144 calories; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 31 g total carbohydrates (2 g sugars, 1 g fibre); 122 mg sodium
source: "Summer Sushi", alive #380, June 2014
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.