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Vegetarian Dashi

Even though I am by no means vegetarian, I have a tendency to make vegetarian dashi far more than the normal dashi that uses bonito flakes. I especially like this version – nice and simple to make! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! Recipe Ingredients 3 cups (750 ml) cool water 2 oz (50 g) dried shiitake mushrooms One 2×2-in 5×5-cm piece kombu kelp Cooking Directions Cover the dried shiitake mushrooms with the water and allow to soak for 5 minutes. Drain the mushrooms, reserving 2 1/2 cups (625 ml) of the soaking water. Wipe the kombu on both sides with a…

Faux Roe

When I first saw the recipe list from Marisa Baggett’s new cookbook, Vegetarian Sushi Secrets, this Faux Roe recipe jumped out at me. How did she manage to create something that looks so similar to real fish roe, and yet is vegetarian? Well now I know – amaranth! This grain is one of those “superfoods” that people go on about, and in addition to being healthy, is the perfect size and shape to imitate fish roe. Add in some turmeric for color, and vegetarian dashi for an almost-fishy flavor, and you’ve got the perfect “faux roe”! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! One batch of this is enough to make both…

Faux Roe “Boats”

Roe, roe, roe your boat… These “Faux Roe Boats”, or gunkan maki, are a fun sushi to make, and easier than normal rolled sushi – perfect for beginners! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! Recipe Ingredients 1 1/2 cups sushi rice Six 4×7-in (10×18-cm) nori sheets 1/2 cup (130 g) faux roe Cooking Directions Wet your fingertips and palms lightly with water. Grab a walnut-sized amount of the sushi rice (about 2 tablespoons) and mold it into a rectangular mound. The bottom should be flat. Repeat this with the remaining rice to form 12 “beds” in all. Cut the nori into twelve 1 1/2 x 5-in (4×13-cm) strips. (Any …

Curry Mayonnaise

One batch of this is way, way more than you need for a batch of the spicy tofu rolls from Marisa Baggett’s Vegetarian Sushi Secrets. However, you should definitely still make a full batch. Because if you’re anything like me, you will find yourself addicted to this amazing curry mayonnaise, and start putting it on everything. Eat it with sushi. Slather it on sandwiches. Dip vegetables in it. The possibilities are endless! As for me, I’m off to go make another batch. Like I said… addicted! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! Recipe Ingredients 1 cup (250 ml) mayonnaise…

Pumpkin Pie Wontons with Maple Whipped Cream

Now that we’ve launched Fridgg, I’m a little more conscious of being on top of holidays before they happen (unlike how I always used to post holiday recipes a week or so after the fact!) For example, I got the Halloween sushi post up a couple of days before Halloween, and here I am with a Thanksgiving post a whole two weeks before Thanksgiving (so long as you don’t count the Canadians)!

Tag: other recipes