Tonight I had a hot date, that included delicious homemade sushi, as well as a Citrus-Soy Seared Tuna Stir-fry. Candle light and everything. Hot date with who you ask? Myself! Tonight I reinstituted the hot date with myself which use to be a staple for me when I lived in Pittsburgh. Now, most of my meals are in fact as well thought out and prepared but tonight, I took the time to focus on my meal, sit down at the table and do more than just refuel. It was nice.I was pleased with the sushi I had made and the Stir-fry was fabulous.
Sushi is relatively easy to make. I simply combined some raw ahi tuna (sushi grade of course), avocado, brown rice, nori seaweed and gomashio. You can play with the ingredients depending on what you like (carrots, daikon, etc)! You need a sushi rolling mat. Nori sheet on the bottom, spread the rice on about 4/5ths of the nori roll, some avocado and thinly sliced tuna, sprinkle with gomashio and some chopped scallions. Rolling sushi is a bit challenging, but you need to grab hold and start rolling. Rolling the mat over while you hold the ingredients in with your fingers. Once its all the way rolled up, using a bit of water seal the nori to itself. Mix up some wasabi and soy, and enjoy!
Citrus Soy Seared Tuna Stir-fry
Ingredients Stir Fry:
1 carrot, sliced
1 cup broccoli florets
1 cup sugar snap peas
2-3 cups spinach
1/2 small onion, diced
3 cloves garlic
10 shiitake mushrooms, sliced
1 burdock root, peeled and sliced
tuna leftover from sushi
leftover brown rice
1 tsp gomashio
1 tbsp peanut oil
1-2 tbsp Citrus-Soy Sauce
Ingredients citrus-soy sauce (makes more than you need for this meal, save for later!):
zest and juice from a small orange
zest and juice from a lemon
2 tbsp soy sauce
2 tbsp brown rice vinegar
mix the ingredients and set aside while you prepare the stir-fry.
Heat peanut oil over medium heat in a large saute pan or wok. Saute the onion for a few minutes, add burdock, carrots and garlic, cook a bit more. Add broccoli and peas, cooking until they start to cook. When nearly done, throw the shiitakes and spinach in there. Meanwhile over medium heat in a dry skillet, sear the remaining pieces of tuna. Depending on the thickness this could be 20-30 seconds per side. Remember, it is sushi grade tuna, a bit (or alot) of pink is just fine (and delicious). Remove from skillet and set aside. To plate, mix the remaining rice in with the cooked veggies and put on your favorite dish. Put pieces of tuna on the top, as well as slices of avocado. Sprinkle gomashio over the top and serve!
Mac Daddy (Vegan, Gluten Free macaroni and cheese)
This delicious recipe comes from Karinas Kitchen blog. I was in the mood for something like macaroni and cheese, so I tried this recipe and it was absolutely wonderful. Macaroni and cheese is one of my all time favorites and my most treasured former comfort food. But there is not a single ingredient in my macaroni and cheese (the way Norma taught me) I can eat. I was very impressed with myself at Thanksgiving that I could pull off the dish in its full glory without being able to taste test it. This recipe filled the void nicely. I would recommend it EVEN if you like dairy/gluten mac and cheese (its much healthier!).
You definitely have to make the bread crumbs and put the tomatoes on top. I also added a bag of frozen cauliflower, broccoli and carrots. Mind you, this adds to the cooking time by about 20 minutes because the veggies have to heat up!