Tag Archives | black rice

Veggie Sushi Bowl

Published on in Grains, Greens, Main course, Nightshade-free, Roots, Salad dressing, Sauce, Seeds By |
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Veggie Donburi

This is the donburi I wish I could order in a Japanese restaurant. Sushi, at least in Vancouver, no longer means you have to order all you can eat farmed salmon and mercury-heavy tuna rolls (thank goodness). There are plenty of veg options (that contain actual vegetables) but the surprise tempura batter and probable GMO soy sauce still forces (inspires?) the re-creation of wistful dream orders at home (eg -our recipe for sugar-free Kale Gomae).

Veggie Donburi

Unlike when you eat sushi, this style of bowl encourages you to fill up on the veggies before you fill up on the rice. So in true crushing cancer form, the veggies become the priority and we treat the rest like the ‘garnish’.

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Black Sesame Kale Gomae

Published on in Freeze-able, Greens, Nightshade-free, Raw, Salad, Sauce, Seeds By |
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You know when you’re starving and you go to a restaurant and can’t wait for them to make your food so you order an appetizer that you know will be quick so that you don’t ruin lunch by being a hangry jerk? That’s how I was introduced to gomae salad.

I have since gotten my blood sugar under control and am generally a nicer person now but my gomae love persists.

Sushi restaurants are abundant where I live. You can get decent sushi on practically every block. I am only reminded that this isn’t the norm in most of the world when my sisters come home from living abroad and want to go for sushi more times in two weeks than I have been all year. That’s a lot of deep-fried tempura potential, so gomae helps to green things up with the help of calcium-rich sesame seeds (…and questionable sugar sources).

Homemade is always better, so of course a recipe for refined sugar-free, raw sesame seed gomae needed to be in my repertoire.

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Smashed & Marinated Asian Cucumbers

Published on in Condiment, Grains, Keto-friendly, Main course, Nightshade-free, Raw, Salad, Salad dressing, Sauce, Seeds, Snack By |
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Smashed, Marinated Asian Cucumbers

These cucumbers have been following me. A friend of mine posted a version on Instagram, which started my internal obsession, while another friend has been giving me the weekly heads up about mini cukes at our local Farmer’s market. I guess we all need some cooling down (one of cucumber’s finer talents).

Smashed, Marinated Asian Cucumbers

One of my fave foodie mags, Bon Appétit is also on the cucumber train. They had a version of these cucumbers in a recent issue that caught my eye and got me excited. I love it when people are bold enough to colour outside the lines and throw caution to the wind (even if it’s in a safe, food-related way). Any time you can trade in fancy knife skills for the side of your rolling pin and call it fancy, I am SO in.

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Stuffed Grapevine Leaves

Published on in Grains, Legumes, Main course, Nuts By |
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This tail-end of the summer business really appeals to me. It’s this in-between summer and fall time when we seem to get the best of both worlds. Sweaters with shorts, jeans with t-shirts, less squinting while on the computer, fewer terrible runs, going to bed at 10pm without feeling nerdy (because it’s actually dark outside), I love it all. Equally great, the subtle shifts in food; soup is back, the tomatoes are still here, apples are crisp and juicy, warm breakfasts, and it’s no longer a sweat-based decision whether or not to turn your oven on.

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Cozying right into ‘pre-fall’, my oven is back in action and I’m making one of my favourite things. Just like this special time of year, this dish reminds me of my Mom, and embraces both really good tomatoes and the (slightly) cooler weather.

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