Friday, March 31, 2017

Sushi Bazooka Roller

I’ve been a sushi making fiend since I go my latest toy…the Sushi Bazooka Roller by Sushezi (get it, sush ezi...)!

Super simple to use, you can roll your own sushi in minutes! I got the hang of it the first time I used it. It produces the most perfect sushi roll, your friends will be amazed! I was a little nervous about the cutting, but that too is easy – you just need to let the sushi, wrapped in Nori (seaweed), sit for 15 minutes in the fridge. This allows the wrapper to absorb moisture from the rice and become pliable. Next, use a very sharp knife, I use a ceramic knife, and a glass of warm water – wet the knife before every cut, no need to wipe down. This will ensure perfectly cut sushi! Can you get away with no Nori sheet? Maybe, I’ve been too nervous to try, but the rolls are pretty compact, so they might hold up.

I will say that the #1 complaint on Amazon is about the hinges and it’s true; the hinges suck and can get you really frustrated. But with a little maneuvering you can make it work. The good thing about the crappy hinges - the device comes apart really easy for cleaning.

You will notice that the instructions tell you to oil the inside chamber to allow for easy release – like most things that call for oil, I ignore it and guess what, perfect sushi sans oil!

Now to make awesome sushi, you need awesome ingredients and that starts with the rice! Save yourself the hassle and buy sushi rice right from the start, there is a difference (it’s sticky). I make my rice using the Instant Pot, but you can use a rice cooker or traditional boiling method. I don’t know how either of those methods work, but here’s my recipe for the IP.

Sushi Rice
Yields: 2 cups Rice, enough for 2 Rolls
My Masterpieces

  • 2 cups Water 
  • 1 ½ cups Sushi Rice 
  • 2 tbsp. Rice Vinegar 
  • 1 tbsp. Sugar 
  • ¼ tsp. Sea Salt

  1. Mix together Water & Rice
  2. Close & lock lid
  3. Set Pressure Valve to Sealing
  4. Select Rice setting
  5. Manual release pressure for 10 minutes, then Quick release
  6. Remove the inner pot from IP to help Rice cool quicker
  7. While Rice is still hot, stir in Vinegar, Sugar & Salt
  8. Set aside until cool to handle & prep fillings

Next comes all the ingredient combinations! I LOVE Sweet Potato Sushi, but I hate hassle, so I just get a can of Sweet Potatoes, drain it and stuff away. You can also try Shredded Carrot with Avocado, Asparagus with Avocado, Cucumber with Avocado, Mango with Avocado – sensing a theme here? Also try cooked Shitake Mushrooms, Cucumber with Shredded Carrot or straight up Avocado (mmmm)!

Why bother making your own sushi?

Well, for one it’s pretty freakin’ cool that you can do it so easily with this tool and two it tastes waaaaaay better than store bought. I wouldn’t say homemade sushi is going to put any Asian restaurants out of business, but for a quick snack or meal the Sushi Bazooka Roller is worth adding to your kitchen arsenal.

Keep it healthy!

Friday, March 10, 2017

Liz Lovely I Love You! know we just met and you don't know me, but after going gluten-free, you have brought baked vegan goodness back into my life and for that, I thank you from the bottom of my little cruelty-free heart.  :)

I discovered you at my local grocery store after asking the bakery for their gluten-free, vegan goodies and being told that their facilities couldn't handle gluten-free.  My heart sank for a moment, as I feared that might be the case wherever I go.  Seeing the hurt in my eyes, the compassionate soul behind the counter directed me to the Liz Lovely display where a wonderland of delectable goodies unfolded before me. Cowgirl Cookie, a soft-baked chocolate chip cookie drizzled with chocolate, the Chocolate Moose Dragon, a soft-baked rich dark chocolate fudge cookie with chocolate chips, rolled in sugar or the Triple Chocolate Mint, a soft-baked rich dark chocolate and mint fudge cookie with chocolate chips, drizzled with chocolate...  For you non-chocoholics there's the Snicker Dude, Peanut Butter Classic, Oatmeal Raisin, Cowboy Cookie and Ginger Snapdragons.

And I haven't even gotten to the best part yet, the truffle cookies!!!!  Yes, I said it - truffle + cookie and it's even better than you can imagine!

Certified vegan, gluten-free, Kosher and non-gmo - what more could a girl as for?!?  Oh yeah, everything is made by Liz and her team of 20, no factories, no middleman, no corporate BS - just clean, simple ingredients coming together in the Green Mountains of Waitsfield Vermont.  No fillers, no artificial flavors, no shortcuts - everything made from scratch!  And the palm oil (save the orangutans!!!) is coming from a certified, organic, sustainable source.  Woah thought we were going to have to break up there for a second...

Check it out!

Friday, March 3, 2017

Hoff's "Chicken" Stew (IP)

Hoff's "Chicken" Stew (IP)
Yields: 10 cups
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 3 cups Veggie Broth
  • 1/2 cup Braggs
  • 4 tbsp. Arrowroot
  • 2 tbsp. Vegan Worcestershire Sauce
  • 1 package Soy Curls (rehydrated)
  • 1 cartons sliced Mushrooms
  • 1 Sweet Onion (half moon slices)
  • 1 15 oz. can organic Corn (rinsed & drained)
  • 1 15 oz. can Green Beans (rinsed & drained)
  • 1 15 oz. can Potatoes (rinsed & drained)
  • 4 tsp. minced Garlic
  • Season with Sea Salt

  1. Mix together Broth, Braggs, Arrowroot & Worcestershire Sauce in IP
  2. Add remaining ingredients, stir to combine
  3. Close & lock lid
  4. Set Pressure Valve to Sealing
  5. Select Manual setting on High Pressure & cook for 15 minutes
  6. Quick release pressure
Hoff Thoughts: I like to serve this over Brown Rice - also made in the IP, 2 cups Rice to 2.5 cups Water, Manual for 22 minutes, natural release.