Veganomicon: The Ultimate Vegan Cookbook (17 page)

Elephant Roll:
Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.

 

 

“Yamroom” Roll:
For each roll, fill with 2 tablespoons of mashed sweet potato (page 111), 1 to 2 dried or fresh shiitake mushrooms simmered in ½ cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.

 

Spinach Sesame:
Lightly steam ½ pound of well-washed, fresh spinach, squeeze to remove any excess water, and chop finely. Toss with 1 teaspoon of toasted sesame oil, 1 tablespoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.

Inside Out Rolls

 

MAYBE you’ve been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.

Simply prepare your nori roll as directed, spreading the seasoned rice onto about two-thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slid your hand underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion . . . flip everthing upside down. Remove the bamboo mat from underneath and place on your countertop. Place the nori and rice—plastic wrap side down—on the mat. Place fillings as usual on the edge without the rice underneath it. Then, carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.

For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper. Terry recommends you just pour whatever it is you’re rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.

 

 

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Yuca (pronounced “yoo-ka”) is also known as cassava or manioc root; you may have already met it in the form of tapioca. It grows exclusively in the tropics but can be found in most any Latino market or a supermarket that carries tropical produce. Yuca a totally different plant from yucca, a cousin of agave that is used in foamy beverages, but chances are, if what you see is in chunks, it’s yuca, however it’s been spelled. While you’re at it, check out the freezer case for prepeeled, sliced, frozen chunks of yuca, to shave off some prep time. Prepare according to the package directions and proceed as with cooked yuca.

 

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Roasting the squash in cubes gives them a nice caramelized crunch on the outside that you wouldn’t get if you just roasted the squash whole.

 

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If a wrapper rips a bit at the edges, don’t worry; once it’s rolled, you won’t be able to tell.