
Fresh from his appearance on Oprah this week, revolutionary chef Tal Ronnen arrives with
The Conscious Cook -- a satisfying solution to every omnivore’s dilemma. A former meat lover who found himself unfulfilled by standard vegan fare, Ronnen set out to create his own diverse menu of hardy, delicious vegetarian dishes that the finest restaurants would be honored to serve and any food lover would love to eat! As a result,
The Conscious Cook is loaded with a treasure trove of fine, healthy dining from the master chef who has reinvented vegan cooking. In this recipe, use one of his favourite grains for a twist on a perennial favourite, sushi.
QUINOA MAKI WITH AVOCADO AND CAJUN PORTOBELLO FILLETS
This is a different take on sushi. The blackened mushroom is crispy and spicy, and the avocado offers a nice cooling contrast. Instead of white rice, which isn’t very nutritious, I use quinoa. It has a lot of protein and a great toothsome texture.
2 tablespoons vegan mayonnaise
1 tablespoon sambal oelek
(thai chile sauce)
1 cup quinoa, cooked in water according to package directions and cooled to room temperature
2 teaspoons rice vinegar
1 teaspoon sugar
5 or 6 nori sheets
1 avocado, cut into ¼-inch-thick slices
2 Cajun portobello fillets (page 112), cut into ¼-inch-thick slices
2 scallions, chopped
Soy sauce
1. In a small bowl, mix together the vegan mayonnaise and sambal oelek. Set aside.
2. In a medium bowl, stir together the quinoa, vinegar, and sugar. Spread a thin layer of the mixture on a sheet of nori, covering the sheet except for a 1-inch space along the far edge of the sheet. On the full length of the near end of the nori sheet, place single strips of avocado and portobello, a sprinkle of scallions, and small dollops of the sambal mixture.
3. Moisten the clean edge of the nori sheet with a bit of water. Beginning at the filled end, roll up the nori sheet very tightly (you may want to use a sushi mat). Press firmly when you get to the moistened edge to seal the roll. Repeat with the remaining nori and filling. Cut each roll into 6 pieces. Serve with soy sauce for dipping.
Makes 4 entrée servings or 8 appetizer servings
Prep time: 15 minutes, not including quinoa cooking and cooling
From The Conscious Cook. Published by HarperCollins Publishers Ltd. copyright (c) 2009 by Tal Ronnen and Melcher Media. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.