Monday, December 7, 2009

Mr. RstataSas - Vegetarian Sushi

Wait, why is guest month still going on? Wasn't it supposed to end a few weeks ago? Yes, it was but life is busy and I still have delicious food to post. This meal comes from Mr. RstataSas, king of statistics and figuring out why the poor are always getting screwed with health-care. I was lucky enough to take part in eating and making this meal. It was my first time making Sushi. Best thing about Sushi is you can wing it, add whatever you want, and it will be delicious. The post and pictures are by Mr. RstataSas.

Think of this setting as five meals:
breakfast, brunch, lunch, dinner, and dessert.
Or Tex-Mex, Italian, vegetarian, Japanese, and Wisconsinite.

So the appetizer / breakfast / Tex-Mex was a breakfast burrito sushi roll. Basically you take avocados and wrap them up with egg and melted cheese. The egg only serves as the burrito/seaweed component and also adds that great egg flavor that most cheeses lack on their own.

The 1st course, a.k.a. brunch e.g. Italian platter was a sushi roll filled with brown rice, mozzarella cheese, and roasted peppers. This is a particularly difficult dish, because not everyone enjoys fire-roasted peppers drizzled with olive oil. You've been warned.

Next, the pan-veg-asian-fusion requires the hand-grinding of veggieburger patties and your favorite mango salsa. Anyone wishing to replicate this dish can purchase a bathtub of mango salsa at costco. After combining these two ingredients in your favorite sizzling frying pan, wrap them up in brown rice & seaweed & avocado, and eat them before anyone else has a chance
Finally, the main course: avocado, cucumber, brown rice, wasabi, and seaweed. Kind of boring, but you won't have leftovers unless you make a ton and have no friends. Even then, these five ingredients will probably make you friends, but I'm sure you don't need them.

Rolling technique is important.

The final spread!!!!

For dessert, frozen blackberries, rasberries, blueberries, bananas, and some skim milk go into a blender. A tablespoon of vanilla extract should follow; this little gem will make your diners believe you when report that you've used whole milk and not skim.

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