Quinoa Temaki

My apologies for not posting for a few days - I'll be posting several recipes in the next 2-3 days or so, so hopefully that'll sort of make up for it.

Temaki (手巻き, or hand rolls)  are small, cone-shaped snacks of rice and other ingredients wrapped in nori (seaweed) sheets. The following recipe, from Quinoa 365 (a somewhat vegan-friendly cookbook that's great for quinoa lovers) puts a twist on this traditional Japanese appetizer by replacing white rice with quinoa - a grain that's high in iron, zinc, fiber, B-vitamins, phosphorus, and has a complete protein profile (ie. it has all of the essential amino acids [proteins] needed by the human body). Combined with seaweed (rich in iodine) and other vegetables, this recipe packs a powerful nutritional punch.

Serve with miso soup, boiled edamame, vegan tempura and other Japanese dishes for a complete meal.

Quinoa Temaki

2 cups water or broth
1 cup quinoa
6 tablespoons rice vinegar
1.5 teaspoons agave nectar
1/4 teaspoon salt
10 sheets of nori, each one cut in half with scissors
1 avocado, sliced into 20 strips
100g enoki mushrooms
~40 thin strips of cut cucumber
2 tablespoons (30ml) black or white toasted sesame seeds
Tamari or soy sauce
1/4 cup (60ml) thin carrot strips (optional)
1 tablespoon slicked pickled ginger, cut into thin strips (optional)
Wasabi (optional)

Bring the water/broth and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 10 minutes to allow residual heat in the pot to continue cooking the quinoa to an extra-plump texture. Fluff with a fork and set aside.

Meanwhile, heat the vinegar, agave nectar and salt in a small saucepan or in the microwave until the mixture is warm and the agave and salt are dissolved. Stir the vinegar mixture into the warm quinoa until evenly distributed. Allow the quinoa to cool to room temperature in the uncovered pot.

Making sure your hands are dry, place 1 piece of nori on a cutting surface with the rough side facing up. Place 2 tablespoon (30ml) of the quinoa on the left hand of the nori and spread slightly, leaving 1/2-inch (1cm) border around the edges. Add a a strip of avocado, 2 strips of cucumber, and 2 pieces of enoki mushroom (and carrot strips, if using).

Take the bottom left corner of the nori and bring it up to the center top. Keep rolling it around until the nori forms a cone. Using your finger dipped in water, moisten the inner edge of the nori and press gently together to seal. Sprinkle the top of each temaki with a few sesame seeds.

(For more info about how to roll temaki, check out this video.)

As you are putting the temaki on a plate or platter, place a weight (such as the edge of a saucer) on the side of the nori to hold down the edges until set. Repeat with the remaining ingredients.

Serve the temaki immediately. Serve tamari or soy sauce and wasabi (if using) on the side.

Makes 20 temaki.

Disclaimer: I'm not very crafty with my hands, and my temaki aren't very neat/pretty. Yours will look much better ;-)

Avocado Butter

This doesn't feel like a very creative recipe, so if it turns out that I stole the idea from somewhere/somebody else, I apologize. But as far as I can remember, I came up with this idea on my own.

Take 1 whole avocado, peel it, take the seed out (or whatever that thing in the centre is), and cut it up into very small pieces (the small the better).

Space the avocado slices on a plate (ideally with none on top of one another) and microwave for 20-30 seconds. Then, with a butter knife, spread onto bread:

Enjoy!

Costa Rican Cabbage Tortillas

The following recipe is from a cookbook called "The Tropical Vegan Kitchen" - a very underrated book, IMHO. The strike-outs and red parts reflect my bastardizations lovely adjustments to the recipe.

Ingredients:

8 corn whole wheat tortillas
2 cups shredded cabbage
1 cup rinsed and drained black beans
1 medium tomato, seeded & finely chopped
2 scallions, white and green parts, thinly sliced
1 tablespoon teaspoon extra-virgin olive oil
1/2 tablespoon lemon juice
1/2 tablespoon cider vinegar
1 teaspoon cumin seed  sesame seeds
1 teaspoon sugar
Salt & black pepper, to taste
1 ripe avocado, peeled, pitted & thinly sliced
Sliced hot banana or jalapen~o peppers
Medium salsa

~
Preheat oven to 200F (95C).

Arrange the tortillas on a large ungreased baking sheet (some overlap is okay). Heat in the oven until softened and warmed, about 10 minutes.

Meanwhile, in a medium bowl, toss together the cabbage, tomato, scallions, cilantro, oil, lemon juice, vinegar, cumin, sugar, salt/black pepper, and cayenne (if using) until well combined. Let stand at room temperature about 5-10 minutes to allow the flavours to blend; toss again.

In a large skillet, turn the heat up to high and lightly fry the tossed ingredients (along with the avocado and peppers) for 2-3 minutes, or until the cabbage is "cooked".

To serve, top the warm tortillas with equal amounts of the cabbage mixture (and a tablespoon or two of salsa).

Roll up and serve at once.

Makes 8 tortillas.