I want sushi!!!...but my doctor says NO

For those of you that don’t know me, I’m a vegetarian so I don’t eat meat or fish, but even when I was a meat eater I didn’t eat fish so I had never tried sushi. That was until a few year back when my partner was working at a vegan fine dinning restaurant and he brought home vegan sushi and I was hooked! That vegan sushi I had tasted along with a friend teaching me how to roll sushi was what got me started experimenting with making my own vegan sushi. So this is for all you pregnant ladies out there that are craving sushi but don’t want to take the risk eating the real thing.

Before getting into the recipes, lets talk about why your doctor may tell you not to eat sushi. Raw sushi may contain bacteria that can make you sick during pregnancy. Your immune system is suppressed during pregnancy so your body won't attack the growing fetus, but this means you're more susceptible to getting sick from food.
A food-borne illness could lead to symptoms as minor as a mild bout of the flu or severe enough to cause miscarriage or other fetal damage.

So be safe a eat vegan sushi!

This first recipe I don’t have a name for but it is yummy…oh so yummy! I make it 2-3 times a week I love it so much.

Ingredients:

-Extra firm tofu
-Teriyaki sauce
-Bell pepper
-Cilantro
-Avocado
-White or brown short grain rice
-Seaweed
-Soy sauce for dipping

Soak rice for 15mins, then drain the water and cook. 1 cup of rice to 2 cups of water. Cook for about 30mins or until all the water is gone. Once rice is done cooking add rice wine vinegar (1 table spoon per cup of rice). Cut firm tofu ¼ inch and pan fry and add teriyaki sauce while cooking. While that’s cooking prepare other ingredients (bell pepper, cilantro & avocado). Slice bell peppers into thin strips, wash cilantro, and cut avocado into slices of the thickness of your choice. Once every thing is really start assembling you sushi rolls.

**1 cup of rice makes 4 sushi roll.

2nd Recipe this is a take on a Spicy Tuna Roll “Spicy Tempeh Roll”

Ingredients:

-Tempeh
-Vegan mayo or regular mayo
-Green onions
-Sriracha
-Regular sesame seeds or for color black sesame seeds
-Cilantro
-Avocado
-White or brown short grain rice
-Seaweed
-Soy sauce for dipping

Soak rice for 15mins, then drain the water and cook. 1 cup of rice to 2 cups of water. Cook for about 30mins or until all the water is gone. Once rice is done cooking add rice wine vinegar (1 table spoon per cup of rice. Cut tempeh into small squares put into a pot and cover with water. Cover pot and put flame on high. Once water starts boiling reduce flame to low for 5 minutes. Then turn off flame and let sit for 10 minutes. Do Not Take Off Lid. Once done put tempeh into a bowl and mash it up. Cut up the green onions and add to the mashed tempeh along with the mayo sriracha and sesame seeds. Mix together and there you have your Spicy Tempeh filling. Cut avocado to the desired thickness and wash cilantro. Now you are ready to start rolling your sushi rolls.

I will be making sushi tomorrow for lunch and I’ll be post pix on my instagram…check it out at http://instagram.com/feelgoodplacenta Also, let me know what you think about these recipes of my Facebook at https://www.facebook.com/pages/The-Feel-Good-Company-Placenta-Encapsulat...

Enjoy!