Veggie Sushi

I think in an earlier recipe I mentioned that when we came back to Boston from Kodiak it was really really hot. We had to find some good cooler recipes to make for dinner that were yummy, filling and didn't require cooking. I came across a recipe for veggie sushi and  Tim and I went to work. It was a fun project to work on together and tasted delicious. We felt super fancy because we used chop sticks like we were at a real sushi restaurant. We used carrots and cucumbers for our filling. Julienned diakon raddish, summer squash, beets, parsnip, jiccima or kohlrabi would also work great. Use this recipe as a springboard and use what you have, then have fun!

Veggie Sushi

2-3 medium zucchini

2 carrots

1 cucumber

1 Red bell pepper

1/2 cup celantro chopped

Guacamole

Peanut Sauce: See my recipe below:

1. Prep your sushi: Peel the zucchini into strips with a veggie peeler. With either a julienne peeler or a good knife cut the carrot and cucumber into thin strips. Cut the red bell pepper into thin stripps.

2. Assemble your sushi: Lay six strips of zucchini vertically on a clean cutting board, make sure you overlap each strip just a bit to keep your roll together. (think nori) Next sprad a thin layer of guacamole over the two inches closes to you. Then add a mixture of your julienned veggies on top of th guacamole near the edge closest to you.

3. Roll your sushi: starting with the zucchini closest to you roll the strips away from you around the veggies. Keep it tight enough to stay together but not so tight it explodes through the seams.

4. Serve your sushi: Move your sushi rolls to a plate or serving platter and carefully cut into slices with a serrated knife. Serve with peanut dipping sauce or soy sauce.

Peanut Dipping Sauce

1/2 cup natural peanut butter
1/4 cup warm water
juice of one lime
1 tbsp soy sauce
1 tbsp brown sugar

1. In a medium bowl whisk together the peanut butter and warm water.
2. When they are completely incorporated and smooth add the other ingredients and stir thoroughly.

Best Gazpacho

When I first got back from Kodiak it was SUPER HOT here in Boston. Our friend Grace has been amazing and let s live with her for a while before we find a place. One day, when we were melting into the furniture and everyone was opposed to turning on the oven, stove or even the microwave to cook food, Grace made this gazpacho. It was perfect! It is a beautiful balance of spice and cool, it fills your belly and cools you down. The recipe is versitile, you can spice it up with hotter peppers or add some fresh herbs you like. Try it on your next warm day.

Best Gazpacho

about 2 pounds of ripe red tomatoes cut into cubes

1 cubanelle pepper, cored and chopped

1 anaheim chili, cored and chopped

1 cucumber peeled and chopped

1 clove garlic

2 tsp sherry vinegar

salt

1/2 cup extra virgin olive oil

1. combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend on high until smooth, at least 2 minutes. Scrape down the sides to avoid chunks. If your blender is small you may need to do this in batches.

2. With the blender on, add the vinegar and 2 tsp salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth like a salad dressing. If it is still watery, drizzle in more olive oil until the texture is creamy.

3. If you want to be traditional you can strain the pulp out of the soup, but I really like the texture and fiber without straining. Pour into a pitcher and chill for about 6 hours. Adjust the seasoning before serving with salt and vinegar if you like.