GreenChef Melissa Davison | It’s Fruit Sushi Time

“This was certainly a new concept for me. A sweet tropical kind of “sushi”. Rice made out of macadamia nuts, and topped with delicious fresh fruits and a fruit dipping sauce. No nori, no soy sauce, no real rice and certainly nothing fishy here. It was a refreshing twist on sushi though with cute little chop sticks and dipping it in a zesty raspberry puree. I really enjoyed it. It was a bit on the higher fat side with the macadamias and quite filling, but also very healthy. It was like a fun naughty desert.” – Indulge

fruit sushi time GreenChef Melissa Davison | Its Fruit Sushi Time

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How to Make a Veggie Sushi Roll By GreenChef Judita

0 How to Make a Veggie Sushi Roll By GreenChef Judita

Stunning Raw Japanese Colour Wheel Wraps by GreenChefs Golubka

Raw Japanese Wraps 01 Stunning Raw Japanese Colour Wheel Wraps by GreenChefs GolubkaPhotography Golubka

I am ever-captivated by the creativity and extravagance of Japanese cuisine. I could stare at this set of photos for hours on end, mesmerised and intrigued by the mysterious ingredients and the form they take. Only the Japanese can make food so aesthetic, vibrant, and unique – all at the same time. The combination of ancient traditions and brave modernism bring their food culture to untouched heights.

Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I’ve imagined and dreamed of making – a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title. The colourful wrappers alone can be eaten as a snack, kid-approved by Paloma. (The same recipe was used to make the edible leaves that accompanied our Halloween cookies).

I am always in a state of excitement when cooking, but preparing this dish left me especially exhilarated – so much visual stimulation!

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GreenChefs | Mediterranean Sushi

mediterranean sushi 01 GreenChefs | Mediterranean Sushi

Recipe by G Living Member Omid

Mediterranean Sushi (vegan)

Mediterranean sushi is very similar to the original sushi in the way that it is presented but it has an entirely different and a standalone taste. It is completely vegan, made with unique vegetables like Lebanese eggplants, violin heads, and organic brown rice.

Serves about 4

For the Vegetables:

 

4 Lebanese eggplants, halved and cut lengthwise

4 vine ripe tomatoes, cut in half

4 cloves garlic, sliced

6 Violin heads, tails cut

4 Tbsp olive oil

4 sprigs Rosemary

Himalayan pink sea salt, to taste

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GreenChefs Sarma Melngailis | Shiitake, Avocado, and Pickled Ginger Sushi Rolls

sarma sushi rolls GreenChefs Sarma Melngailis | Shiitake, Avocado, and Pickled Ginger Sushi Rolls

Shiitake, Avocado, and Pickled Ginger Sushi Rolls (raw)

In this recipe, we call for young ginger, which is a paler, almost pinkish color, and milder in taste then mature ginger-root. Along with un-toasted (and toasted) nori, you can find it at Asian markets, but the more commonly available ginger will work well, too. The beet juice used in pickling the ginger that goes into the rolls is optional, but we highly recommend it because it looks so pretty. And if you really want to cheat, you can just buy pickled ginger, if you can find any without preservatives.

If you can’t find fresh shiitakes, you can substitute another wild mushroom or thinly sliced portobello, or even use dried shiitakes that have been re-hydrated in purified water.

Wasabi is a very spicy variety of Japanese horseradish — fresh is best but it’s hard to find and extremely expensive. You can buy powdered wasabi at most health food stores and Asian markets and mix with water according to the directions to make a paste.

Try other variations of sushi, using different vegetable fillings.

“I like using jicama as a substitute for rice because it has a sweet quality to it that is similar to the seasoned sweetness of Japanese sushi rice. This is nice to serve if you are having guests. You can prepare all of the components ahead of time (except the avocado, which should always be sliced fresh) and then roll the sushi just before serving. We use biodegradable chopsticks at the restaurant that are made of corn and wheat — I love that.” – SM

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