1 2-inch piece fresh ginger, peeled and thinly sliced
1/4 cup brown rice vinegar
1 tbsp raw honey
1/4 tsp sea salt
5 sheets nori seaweed, divided
1/4 cup sesame seeds
2 tbsp nutritional yeast
4 spears asparagus, trimmed
2 shiitake mushrooms, thinly sliced
1/2 avocado, peeled, pitted and thinly sliced
1 sushi rolling mat
Cook rice according to package directions.
Meanwhile, prepare pickled ginger: In a small pot, bring 1/2 cup water to a boil. Turn off heat and add ginger. In a small bowl, combine vinegar, honey and salt. Add ginger and 1/4 cup ginger soaking water, stirring until honey dissolves. Let sit for 30 minutes. Drain.
Cut 1 nori sheet into small ribbons. Add to rice and stir to combine. Stir in sesame seeds and yeast; set rice aside until cool.
Assemble sushi: On sushi mat, arrange 1 nori sheet. Spread 1/4-inch-thick layer of rice over sheet, leaving a 2-inch border at edge farthest from you. Horizontally arrange 1 spear asparagus, 2 slices mushroom and 2 slices avocado 1 inch from edge closest to you. Grab edge of mat closest to you and roll towards top; moisten top border with water and press to seal. Let rest for 2 minutes before removing mat. With a sharp knife, slice roll into rounds. Repeat with remaining nori and fillings. Serve with ginger.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
By ditching the requisite heavy cream and butter, we’ve stripped our creamy asparagus soup of its potentially weighty calorie count – it rings in at just over 200 calories and includes succulent toppers like crabmeat, Parmesan, bread cubes and more!