Sweet Potato Tempura Roll
Cooking Time - 30
1/2 cup black jasmine rice
1/2 cup sushi rice
1 1/2 cup water
4 tablespoons rice vinegar
3/4 teaspoon salt
1 teaspoon maple syrup
1 medium sweet potato, peeled and sliced
1/3 cup breadcrumbs
1/4 cup flour
1/2 teaspoon smoked paprika powder
1/2 teaspoon garlic powder
pinch of salt
1/3 cup almond milk
1 avocado (1/2 for filling - 1/2 for coating)
1 small cucumber, julienned
1 small carrot, julienned
Cook your sushi rice according to instructions on the package and let cool down.
Slice the sweet potato into strips. Preheat your oven to 350°F and line a baking sheet with parchment paper. In one bowl, combine breadcrumbs, flour, spices and salt and whisk together. In another bowl, place the milk. Dip each strip into the milk, then breadcrumb mixture, then milk and again breadcrumb mixture and then transfer onto the baking sheet. Place in the oven bake at 350°F for 30 minutes until crispy on the outside and soft on the inside.
Prepare the veggies for the filling. Slice the avocado thinly and cut the carrot and cucumber in slices.
Take half a nori sheet and place it on a bamboo mat. Place ½ cup of the sushi rice on top and gently press down (wet your hands for easier handling). Carefully turn the nori sheet around so the empty side looks up. Add the filling ingredients (carrot, cucumber, sweet potato, cream cheese) and use the bamboo mat to roll up the sushi roll.
Take the avocado slices and spread it on top of the sushi roll. Use a piece of plastic film to cover the roll. Use the bamboo mat to gently press the avocado in shape, then remove plastic foil and cut into slices.
Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.
Roasted Carrot Curried Soup
Serves - 6, Cooking Time - 60 Ingredients
2 teaspoons (5 g) curry powder
1 teaspoon kosher salt
2 tablespoons (30 ml) extra-virgin olive oil
1 1/2 lb (680 g) medium carrots, trimmed, peeled, sliced lengthwise and cut into 1-inch (25-mm) pieces
2 medium yellow onions, quartered and sliced in 1-inch (25-mm) chunks
1 (15-oz [425-g]) can full-fat coconut milk
2 cups (470 ml) water or broth
Half a lemon, juiced
Fresh cilantro, for serving, optional
Preheat the oven to 400°F (204°C).
Mix the curry powder, salt and olive oil together in the bottom of a large bowl. Add the carrots and onions to the bowl. Toss to coat, and then pour it all out onto a parchment-lined baking sheet.
Bake until the vegetables are very tender and just beginning to caramelize, about 30 to 40 minutes.
Remove the vegetables from the oven and transfer them to a large pot. Add coconut milk and water (or broth). Let the mixture simmer for just a few minutes. Then, working in batches, transfer to a blender and blend until smooth.
Return the soup to the pot and warm. Add lemon juice and fresh cilantro before serving.
Serves - 4 Ingredients For the Caramel sauce:
8.8 ounces granulated sugar
2.82 ounces rice milk
1.4 ounces margarine/vegetable fat of your choice
pinch of salt
For the Popsicle:
1.75 ounces rice milk
3.5 ounces water
2.82 ounces caramel sauce
Caramelize the sugar in a tall saucepan. In the meantime, swirl the pot slightly, but do not stir, otherwise the sugar will start to clump. Once the sugar has melted and turned into a liquid, golden-brown caramel, remove it from the heat.
Boil 2.82 ounces of rice milk with vegetable fat. As soon as the fat has completely melted, stir into the hot caramel in portions. Be careful, the mass is very hot and bubbles during this process!
Salt the resulting caramel sauce a little. Pour into a bowl and let cool completely for a few hours.
Mix the popsicle mixture. Stir in 2.82 ounces of the cooled caramel sauce. If the caramel does not dissolve, heat the mixture and stir.
Pour Ice base in four Ice molds (also called Popsicle molds) and freeze overnight.
Cover and let the rest of the caramel sauce stand at room temperature.
Carefully remove the ice cream from the molds and drizzle with the remaining caramel sauce.
Melli is the former girlboss of Austria's first vegan pastry shop "NomNom bakery". Now she's doing vegan baking classes and individual cakes orders in Vienna. She also shares her favorite baking recipes on her vegan food blog NomNom By Melli. Most of the recipes are in german, some also in English. The blog became popular with the recipe for the vegan “snickers” cake.
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