Vegan Sushi Burrito

Vegan Sushi Burrito

My total new obsession!  I had so much fun making these and my little one’s got in on the action also.  Vegan Sushi Burritos are a fun, lunch on the go twist to your traditional sushi routine.   I loaded my sushi burritos with nutrient packed veggies: beets, sweet potato sticks, bok choy, shitake mushrooms and tofu teriyaki sticks.  I’ve ordered these burritos at other restaurants, but I wanted to concoct these delectable beauties in my own kitchen.  The items that you’ll need to make your burritos are nori sheets, Japanese short grain white rice (you can do brown rice or quinoa), and a sushi rolling mat.  You will also need to keep your hands wet when adding the sushi rice to the nori or you will end up with rice all over your hands.  You will want to keep a small bowl of water near you while you spread the rice.  The sushi burrito is totally customizable.  Feel free to add your favorite ingredients such as teriyaki eggplant, smoked salmon, kimchi, you name it.  I prepped all my veggies and arranged them on the cutting board so the kiddos could build their own burrito’s.  It’s a fun family project and a great healthy snack or main meal. 



Vegan Sushi Burrito//serves 4
Adapted from Cilantro & Citronella

3 cups Japanese short grain rice
½ cup rice vinegar
2 tablespoons sugar
2 teaspoons salt

Teriyaki Tofu Sticks
Half a block of extra-firm tofu, drained and pressed
2 ½ tablespoons cornstarch
1-2 tablespoons oil
¼ cup soy sauce
2 tablespoons mirin
2 tablespoons sugar
½ tablespoons ginger
1 clove garlic, grated
2 tablespoons water

Sushi burritos
4-8 nori sheets
1 large sweet potato, peeled, boiled and cut into sticks
1 medium beet, julienned
1 medium cucumber, julienned
4-5 medium sized shitake mushrooms, sliced
3-4 baby bok choy, leaves only

For the sushi rice, rinse the rice with fresh water 3-5 times until the water is clear.  Place the rice and 3 cups of water in a pot and bring to a boil.  Reduce the heat to low and cover.  Alternatively, cook the rice inside a rice cooker according to the manufacturer’s directions.

While the rice is cooking, combine the vinegar, sugar and salt until dissolved.  After the rice is cooked, place the rice into a large bowl and season the rice vinegar, sugar and salt mixture.  Allow to cool.

Quick tips:   Do not scrape the rice out from the bottom of the pot.  If it comes out easily, great.  If not, don’t bother.  You want perfect looking rice for your sushi, not rice that is burned.  Also, use a wooden spoon as a metal spoon will damage the rice and react with the vinegar.

For the teriyaki tofu, combine the soy sauce, mirin, sugar, ginger and garlic in a bowl.  Set aside.  Cut the tofu into sticks and place in a Ziploc bag with 2 tablespoons of cornstarch.  Shake.  Heat a large pan over medium-high heat and add the oil.  Fry the tofu until they are golden brown.  Add the sauce to the pan and allow to simmer.  The tofu will start to get caramelized.  Flip tofu sticks to the other side and caramelized on both sides.  Place tofu on a plate atop paper towels.

To assemble the sushi burritos, lay one piece of nori in front of you, shiny side down on a sushi rolling mat (not a requirement, but helpful).  Keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori.  Don’t squish or pat the rice onto the nori.  The grains will break.  Keep space at the top and bottom (about 1 cm) of the nori to allow easy rolling.

Lay down rows of tofu and the remaining fillings.  Begin rolling your sushi from the top (facing you).  Once rolled, wet the bottom of the nori to seal.  Continue with remaining sushi burritos


Party Time! Glam Popcorn Two Ways

Orange, Rosemary, & Balsamic Vinegar Caramel Popcorn AND

Kaffir Lime, Coconut, & Banana Sugar Popcorn

Hello! I’ve got two popcorn recipes for your next movie night, TV show night, award show night …. pick one.  These popcorn recipes taste as amazing as they sound.  I love popcorn especially zhuzh’ed up popcorn or as I like to say, Glam popcorn.  They are very easy to make and will definitely be conversation starters with your guests. 

The first is an Orange, Rosemary, Balsamic Caramel Popcorn with fresh rosemary and orange zest.  I couldn’t stop eating this one.  I told myself just one more bite, but the woodsy floral essence of the rosemary, the tanginess of the balsamic and the sweet citrus flavor of the orange zest had me entranced. 

Next, is the Kaffir Lime, Coconut, & Banana Sugar popcorn.  Your taste buds won’t know what hit them.  The Banana sugar concept comes from one of my favorite bloggers, Gabriel Cabrera of The Artful Desperado.  Gabriel concocted these wonderful cookies called Crumbly Peanut Butter Cookies with Chocolate Ganache and Banana Sugar (I am so making these).  FYI, it’s right here. I thought why not add banana sugar to popcorn.  Done!  If you don’t have Kaffir Lime in your area, you can substitute lime zest or you can buy it here.  The remaining ingredients will most likely be in your pantry.  Have fun with these popcorn recipes and by all means, play with the ingredients.  Food is art and our minds are the canvas!



Party Time! Glam Popcorn Two Ways//makes 10-12 cups

Orange, Rosemary, Balsamic Caramel Popcorn

½ cup unpopped corn kernels
1 tablespoon oil

basic caramel sauce – adapted from The Kitchn
1 ½ sticks unsalted butter
1 cup packed brown sugar
¼ teaspoon baking soda
1 teaspoon balsamic vinegar
2 sprigs fresh rosemary
2 teaspoons orange zest

Preheat oven to 350’.  Line two baking sheets with parchment paper.  In a medium saucepan, add oil and popcorn kernels.  Pop the corn and shake the pan occasionally until popping slows.  Pour popped popcorn into a large heatproof bowl.  Set aside.

For the caramel, melt the butter over medium heat in a saucepan.  Mix in the sugar until completely moistened.  Increase the heat to medium high and bring the mixture to a boil.  Boil for 3-4 minutes while stirring and scraping the bottom continuously.  Remove caramel mixture from heat, then add rosemary sprigs, orange zest, and balsamic vinegar.  Continue stirring until you form a thick glossy sauce.  Slowly pour the caramel sauce over the popcorn and stir to ensure every kernel is coated with the caramel.  Divide the popcorn between the baking sheets, spreading evenly.  Bake in the oven for 8 minutes.  Remove from oven and allow to cool.  Remove the rosemary sprigs.  It’s perfectly okay if the popcorn clumps together.  That’s actually the best part!  Once cooled, break up the popcorn with the back of a wooden spoon.  Serve immediately.

Kaffir Lime, Coconut, & Banana Sugar Popcorn//makes 10-12 cups

½ cup unpopped corn kernels
1 tablespoon coconut oil (highly recommended for that extra coconut flavor)
2 kaffir lime leaves, finely minced, plus more for garnish
½ cup unsweetened, shredded coconut
½ cup can sugar

In a medium saucepan, add coconut oil, a generous pinch of the kaffir lime leaves and popcorn kernels.  Pop the corn and shake the pan occasionally until popping slows.  Pour popped popcorn into a large heatproof bowl.  Set aside.

To make the banana sugar, add banana chips to a spice grinder and grind until ground.  It’s okay if there are bits of banana chunks lingering. You want crunch in this popcorn.  Once ground, pour into a small bowl and add sugar.  Mix well.

To bring it all together, sprinkle the shredded coconut and banana sugar on top.  Add remaining kaffir lime leaves on top.  Serve immediately.



Fettuccine w/ Creamy Lentils, Wild Mushrooms and Swiss Chard

I don’t always like to languish over a hot stove/oven for hours preparing meals The Barefoot Contessa and/or Martha Stewart would be proud of.  With two kids, simple and quick is best and this can sometimes include weekends. Generally, my weekends allow me to create elaborate and fun meals, but that all can change, i.e. events, adult birthday parties, kid birthday parties and is it me, but it seems that all of my kids’ classmates turn the same age at once.  It’s like back to back parties.  My refrigerator sometimes is rife with birthday party invitations and I often have to rely on my kids to let me know, which invitation belongs to whom.  Sometimes they don’t include the age. Ah, mommy life!

Back to the food ….

I found this recipe from one of my favorite bloggers, Laura Wright at The First Mess.  Besides being a wonderful photographer, Laura’s food is a celebration of plant-based eating.  Her recipes are vibrant, easy to make and truly showcase the diversity of fresh fruits and vegetables in a plant based lifestyle.  This truly was a simple and quick meal to make, bursting with earthy flavors from the mushrooms and lentils.  I made one minor tweak to the recipe and added additional liquid as the original recipe is more of a stew and not a sauce. I also used Swiss chard (what I had on hand) instead of kale.  I’ll be making this again as it is truly comfort food.  

Fettuccine w/ Creamy Lentils, Wild Mushrooms, and Swiss Chard//serves 4
Adapted from The First Mess

1 lb. package fettuccine
1 cup French green lentils
1 tablespoon olive oil
1 medium shallot, finely diced
1 lb. mixed mushrooms, stemmed and sliced
Sea salt and ground black pepper, to taste
1-2 cloves garlic
2 teaspoons fresh thyme leaves
2 tablespoons white wine
2 teaspoons tamari soy sauce
1 ½ cups vegetable stock
1/3 cup unsweetened plant based milk
3-4 Swiss chard stalks, stems removed and leaves sliced

Bring a medium saucepan of water to a boil. Add the lentils to the water, with a pinch of salt and simmer the lentils until just tender, about 20 minutes.  Drain and set aside.

Next, bring a large pot of salted water to boil.  Cook pasta until just tender, 8 to 10 minutes or according to package directions.  Drain, reserving ½ cup of the cooking liquid, and return the pasta to the pot.

In a medium pot, sauté the shallot.  Cook until the shallots are soft and translucent, about 4 minutes.  Add the sliced mushrooms to the pot and let them sit for a minute.  Stir the mushrooms and add salt and pepper.  Add the garlic and thyme and stir.  Once the garlic is fragrant, about 30 seconds, add the white wine and tamari.  Stir the mushrooms.  Add the drained lentils, vegetable stock and plant milk to the pot.  Stir and bring to a boil.

Ladle half of the mushroom mixture into your blender, adding enough liquid from the pot.  Blend on high until smooth.  Scrape the creamy blend back into your pot.  Add the Swiss chard and stir.  Bring to a boil and check for seasoning.

Tip:  The original recipe from The First Mess is a stew consistency, which is divine within itself, but to get a saucier consistency add additional liquid.