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  • Don Lichterman
    • Jan 8
    • 4 min read

Tempura Rolls, Roasted Carrot Curried Soup & Caramel Popsicles are the Recipe of the Week!

Sweet Potato Tempura Roll

Cooking Time - 30

Ingredients

  • 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

Preparation

  1. Cook your sushi rice according to instructions on the package and let cool down.

  2. 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.

  3. Prepare the veggies for the filling. Slice the avocado thinly and cut the carrot and cucumber in slices.

  4. 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.

  5. 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.

Kirsten Kaminski

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

Preparation

  1. Preheat the oven to 400°F (204°C).

  2. 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.

  3. Bake until the vegetables are very tender and just beginning to caramelize, about 30 to 40 minutes.

  4. 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.

  5. Return the soup to the pot and warm. Add lemon juice and fresh cilantro before serving.

Katie Koteen - See Recipes
Caramel Popsicle

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

Preparation

  1. 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.

  2. 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!

  3. Salt the resulting caramel sauce a little. Pour into a bowl and let cool completely for a few hours.

  4. 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.

  5. Pour Ice base in four Ice molds (also called Popsicle molds) and freeze overnight.

  6. Cover and let the rest of the caramel sauce stand at room temperature.

  7. Carefully remove the ice cream from the molds and drizzle with the remaining caramel sauce.

Melanie Kröpfl

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.

Recipe of the Week is brought to by the Sustainable Action Network (SAN)
"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

  • Don Lichterman
    • Dec 17, 2020
    • 2 min read

Veggie Burger, more with Rebecca Louise & Cory Scott for the Recipes of the Week! Available at ROKU!

Cooking with Fitness Influencer Rebecca Louise

This is exactly what you need during this lockdown - positive vibes and yummy food! This is one of the funniest recipe videos we’ve ever seen, moderated by fitness influencer Rebecca Louise and her partner Cory.


Not only the veggie burger is super delicious but also this cooking session is totally worth watching as it’s filmed at our LIONSROCK Big Cat Sanctuary in South Africa.


Be prepared for some entertainment and funny moments!

Recipe of the Week is brought to by the Sustainable Action Network (SAN)
"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

  • Don Lichterman
    • Dec 11, 2020
    • 4 min read

Chips & Onion Dip is the Recipe of the Week...

Crispy Baked Vegetable Chips

Pep time: 20 MINUTES - cook time: 40 MINUTES - total time: 1 HOUR


These Crispy Baked Vegetable Chips come together in just 30 minutes, and are the perfect crunchy snack for lunch boxes or movie nights.


Ingredients

  • Sweet potatoes, red or golden beets, zucchini, summer squash, taro, rutabaga, white potatoes, or a combination thereof

  • Fine sea salt

  • Avocado oil

Instructions

  1. Preheat oven to 300°. Line two baking sheets with parchment paper, and set aside.

  2. Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.

For Veggies with High Water Content (beets, zucchini, summer squash):

  1. Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.

  2. When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil

  3. Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

For Veggies with Low Water Content (sweet potatoes, taro, rutabaga, white potatoes):

  1. Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.

  2. Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with the sea salt.

  3. Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

Notes

  • You want to slice your veggies as thinly as the mandolin will go without the veggies being paper thin/see-through. On my mandolin, this is the second thinnest setting.

  • All these chips will crisp up even more when cool, so don’t worry if they are a bit floppy still when you take them out. This is especially true with zucchini, summer squash, and beets.

Nutrition Information: SERVING SIZE: 1 cup Amount Per Serving: CALORIES: 79TOTAL FAT: 0.9gSATURATED FAT: .2gCHOLESTEROL: 0mgSODIUM: 151mgCARBOHYDRATES: 16.6gFIBER: 3.5gSUGAR: 6gPROTEIN: 2.7g


Recipe by Cassie Johnston

French Onion Dip

Prep Time: 10 mins - Serves 4

This French onion dip is creamy, tangy, and packed with umami flavor! Served with potato chips or veggies, it's a fantastic appetizer or snack. If you don't already have caramelized onions on hand, note that you'll need to budget around 90 minutes to make them and allow them to cool before mixing up the dip.


Ingredients

  • 1 recipe Cashew Sour Cream

  • 1/2 packed cup chopped Caramelized Onions*, chilled or at room temperature

  • 1/4 teaspoon onion powder

  • 1/2 teaspoon sea salt

  • Freshly ground black pepper

  • 2 tablespoons chopped chives

  • Potato chips, for serving

Instructions

  • In a small bowl, stir together the cashew sour cream, caramelized onions, onion powder, salt, and several grinds of pepper. Cover, and chill for one hour.

  • Top the chilled dip with the chives and serve with potato chips.

Notes *From about 1 onion. It’s easier to make the whole batch and have extra than to cook just 1 onion. Caramelized onions will keep in an airtight container in the fridge for up to a week. You can also freeze them for up to 2 months.





Recipe of the Week is brought to by the Sustainable Action Network (SAN)
"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

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