Sushi and Cupcakes

I got an urge to make sushi last night, so I tried out the spicy tempeh rolls from V'con. Except mine weren't spicy at all because I didn't have any chili-sesame oil and my attempts to substitute it didn't work. It was a bit bland, but still good. And I even made some inside-out ones successfully!

I also felt like making cupcakes, so I made the chocolate mint ones from Vegan Cupcakes. The icing didn't hold up the way I thought it would, based on the picture in the book. Mine just kind of spread out and didn't hold the piping shape. Regardless, it was still delicious, and Billy loved these! There are none left today, except for one that I'm keeping for a friend. I have two pictures, I couldn't decide between the two :P

Summer and Sushi!

I had my last day of placement yesterday...and summer begins! I just got back from a walk on the boardwalk, it could not be any more gorgeous out.

Billy and I had plans to shop yesterday so when I got home (it was a half day) I made a quick pasta and bean lunch; with romano beans, diced tomatoes, onion, garlic, mushrooms and brown rice pasta. I topped it with some vegan parm too.


To celebrate the start of my vacation, I decided to finally try (and make) sushi for the first time. I kept it really simple with fillings of cucumber and tofu bites. For the sushi rice and instructions I used Vegan Lunchbox. Sushi is yummy! I got Billy to make a roll, but he refuses to try it :( Next time I'll be making it with brown rice, since there's basically no nutrition in these ones, but I wanted to go for authentic my first time. And they're fine as next-day leftovers too.

Stickin' it to Hamburger Helper

Lunch today was awesome!! Another Vegan Lunch Box inspired one, this had inari sushi, edamame and a pear. I couldn't find botan rice candy, as Jennifer recommended for the Asian-inspired lunch, but I did find something else at the Asian grocery store. Fruity coconut jelly. They're like jello cups almost, but with no gelatin/glycerin...it uses seaweed extract and coconut jelly. They're so yummy!













The inari turned out great. I was tired last night when I was preparing the lunch, so I didn't prepare the sushi rice recipe from the cookbook. The frozen inari I had came with seasoning, so I just mixed that into the rice. They were so easy to assemble, and so delicious! Simple and good.













I have another recipe to share. As you may have noticed, these recipes aren't fancy but they're quick and easy. I hope this doesn't make me the vegan Rachael Ray...we just need some solutions for the later nights at school. And Billy shovels this stuff down, so count me in! I adapted this from Cooking for the Rushed also. Its like hamburger helper stuff, but more home made. And it has a chili-like taste, which always wins.

"Hamburger" Jumble (I served it with some warm baking powder biscuits from La Dolce Vegan)

2 packages ground round
olive oil as needed
1Tbsp. oregano
1 tsp. minced garlic
1 tsp cumin powder
1/2 onion (use a whole onion if you want, I just wanted to use up the one in my fridge, and Billy is not a big fan)
1 small green pepper
10 mushrooms
1 cup chunky salsa
2 cups water
400 ml mushroom pasta sauce
1/2 cup ketchup
1 Tbsp. vegan Worcestershire sauce
250 g whole wheat rotini
1 cup frozen corn
1/2 cup grated "Cheddar" cheese (Optional)

1. Cook ground round in a large pot at med-high, in oil. Add spices (oregano, garlic, cumin) while ground round is warming. Chop onion and green pepper into small chunks, adding to pot as you chop. Wash and slice mushrooms, adding to the pot as you slice.

2. In order, add to the pot: salsa, water, pasta sauce, ketchup, Worcestershire, rotini and corn. Stir til hot and simmering (bubbling). Cover and reduce heat. Simmer for 15 minutes (check that pasta is cooked).

3. Add cheese to pot if using, and stir til melted. Serve right away, with buns or rolls.

The picture for this one isn't too great, thanks to the horrible lighting.