Recipe(s) of the Week: Veggie Sushi with Smoked Tempeh & Avocado & a Papaya Colada

This smoked tempeh, avocado and sesame filled veggie sushi will make up for all those bland veggie rolls you most often get at sushi places. Fair warning: you might want to make a double batch.Veggie Sushi with Smoked Tempeh & Avocado | WIN-WINFOOD.comEvery time we go out for sushi, the veggie options are beyond boring. Am I just incredibly unlucky or do you have the same experience?
A cucumber sushi roll? For the same price as everything else? Come on people, you can’t be serious.Veggie Sushi with Smoked Tempeh & Avocado | WIN-WINFOOD.comIf you too are tired of bland veggie sushi, you’ll love these flavor packed sushi rolls. The smoky and nutty tempeh combined with creamy and rich avocado and crunchy sesame seeds make it one pretty exciting dish.Veggie Sushi with Smoked Tempeh & Avocado | WIN-WINFOOD.comNo worries if you’re a sushi making beginner – just have a look at the notes in the recipe and you’ll be rolling away in no time. I was surprised how easy it was. The first rolls will turn out a bit odd-shaped (although they’ll taste just as delicious) but after a few; you’ll be a pro sushi roller.Veggie Sushi with Smoked Tempeh & Avocado | WIN-WINFOOD.comVEGGIE SUSHI WITH SMOKED TEMPEH & AVOCADO
 
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This smoked tempeh, avocado and sesame filled veggie sushi will make up for all those bland and unflavorful veggie rolls you most often get at sushi places. Fair warning: you might want to make a double batch.
Author: 
Recipe type: Entree
Serves: 4
INGREDIENTS
  • 1 cup (200g) uncooked sushi rice
  • 2-3 tablespoons (30-45g) rice vinegar
  • optional: 1-2 teaspoons natural sweetener of choice (I omitted but typically some sweetener is added to sushi rice)
  • 1 teaspoon salt (or more to taste)
  • 4 nori seaweed sheets (or more, depends on how thick you want the rice layer to be)
  • 6 ounces (170g) of smoked tempeh (smoked tofu would work too), cut into small strips
  • ½ avocado, cut into small strips
  • 2 teaspoons sesame seeds

  • For serving
  • Japanese style soy sauce
  • wasabi paste
  • pickled ginger (store-bought or make your own using this awesome recipe by Elephantastic Vegan)
INSTRUCTIONS
  1. Rinse and cook the sushi rice according to the package instructions.
  2. Mix in the vinegar, optional sweetener and salt.
  3. Taste and adjust to your liking and let cool to room temperature.
  4. Place a nori sheet on a bamboo sushi mat (you can use plastic foil but it doesn’t work nearly as well) and spread on a thin layer of rice. I like to do this with a spoon I keep dipping in a glass of water to prevent sticking.
  5. Add strips of tempeh and avocado, sprinkle with a bit of sesame seeds and roll it up. (beginner sushi rollers, see note below)
  6. Slice with a sharp knife and serve with pickled ginger and soy sauce mixed with wasabi.
NOTES
If you’ve never made sushi before and you’re a little intimidated by the rolling part, have a look at this great tutorial by Better Homes and Gardens on rolling sushi (just forget about the spreading of sushi rice part that is an unnecessary complication if you ask me)

VIEW VEGGIE SUSHI’S NUTRITIONAL INFORMATION


Veggie Sushi with Smoked Tempeh & Avocado | WIN-WINFOOD.comHappy rolling :)
Papaya ColadaExtra thick, ice-cold and creamy, this papaya twist on pina colada is a refreshing, vitamin packed drink. Enjoy it as a morning smoothie or pour in some rum for a tropical party cocktail.Papaya Colada | WIN-WINFOOD.comWith all the exam preparation recently, all my brain can actually think about is lying on a beach, sipping a cocktail. Interesting how that happens at the end of every semester.
When it turned out papaya was on sale in the local store (yup, I’m cheap like that), I knew a pina colada remake was in order. I skipped the alcohol this time (although maybe the rum would make reading my lecture notes all the more enjoyable) but feel free to add some if you feel like partying a bit.Papaya Colada | WIN-WINFOOD.comThis papaya colada is completely plant-based and thus cholesterol free because you don’t need any cream to make it. A low-fat coconut milk is more than enough to bring on the satisfying richness.Papaya Colada | WIN-WINFOOD.comPAPAYA COLADA
 
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Extra thick, ice-cold and creamy, this papaya twist on pina colada is a refreshing, vitamin packed drink. Enjoy it as a morning smoothie or pour in some rum for a tropical party cocktail.
Author: 
Recipe type: Drinks
Serves: 2
INGREDIENTS
  • 1 medium (300g) papaya
  • 1 cup (180g) frozen pinapple chunks (I used canned but fresh should do too)
  • 2 cups (480ml) light coconut milk (canned)
  • 1 tablespoon sweetener of choice (I used Truvia)
  • optional: 2 ounces (60ml) rum
  • coconut flakes for garnish
INSTRUCTIONS
  1. Peel and roughly chop the papaya.
  2. Put all ingredients (except for the coconut flakes) in a blender and blend until smooth.
  3. Divide in two glasses, garnish.
  4. Enjoy!
NOTES
If you don't want to open a second can of coconut milk (my cans always have 400ml), you can use just one and sub some almond or soy milk for the rest.Papaya Colada | WIN-WINFOOD.comVIEW PAPAYA COLADA’S NUTRITIONAL INFORMATIONPapaya Colada | WIN-WINFOOD.com
For any inquiries about these great recipes, contact Lucie at: lucie@win-winfood.com or contact her on Facebook, Pinterest, Twitter, Instagram or Google+ if you have any questions, comments or suggestions regarding what you would like to see on WIN-WIN FOOD (http://www.win-winfood.com/) or anything else that comes to your mind.