Deconstructed Sushi Plates

This is insanely good, easy, fresh and mostly raw.

What I used :

Cos lettuce – chopped

Baby spinach

Red cabbage – shredded

Red peppers -sliced and then cut into thirds

Carrots – shaved with vege peeler/mandoline

Avocado – sliced

Asparagus – cut into 3cm pieces and steamed

Smoked tofu – cut into cubes fried

Sesame seeds – toasted

Rice – 1 1/2 cups cooked then dressed with 4tbsp vinegar and 2tsp sugar

Tamari

Sriracha

I served as components and then it became a bit of a fun exercise trying to make your plate look the prettiest 🙂

This is awesome because you can pretty much use whatever you have in the fridge. Although this is true for most of the things I cook, I feel like this is particularly forgiving. And fun. So much fun. ALL THE COLOURS.

#getcreative

Chickpeas and Cabbage

Onion – 1 whole onion sliced

Garlic – about 3 cloves minced

Mustard Seeds – 2 tsp

Cumin – 2 tsp

Tumeric – 2 tsp

Cabbage – half head shredded

Chickpeas – 1 can rinsed and dried

Peas – about a cup

Fry off the onion until translucent, then add garlic, cumin and mustard seeds and cook until they’re aromatic. Add in the cabbage and cook down. Add the chickpeas, then once they’re brown add in the peas. I used frozen so I just waited until they were heated through and served with basmati rice.

So quick and easy and delicious 🙂

These vegetables are about to go bad. Challenge accepted.

Chopped up some eggplant, zucchini and cabbage and fried off with onions, garlic and chilli that I chopped up finely and wilted down with some cumin. The oil I used was coconut oil with lends a really different flavour to the olive oil I normally use to cook.

Roasted these top cut carrots just with salt and coconut oil for about 30 minutes at 200C turning halfway through.

Soaked these glass noodles for about 5 minutes in boiling water and tossed with wilted spinach and some sliced chillies and seasoned with salt.

Sliced cos lettuce, red cabbage and tossed with hummus and olive oil.

USED THEM ALL UP AND ATE THEM FOR DINNER.

Challenge complete.