Sunday, November 15, 2009
Sushi Vegan and Vegetarian Style
Moms and Dads are often brush your teeth, tie your shoes, say please and thank you sorts.
And, then some days, something changes. A swath of time opens up. The sun shines more purely. The routine is chucked away. Halloween candy is eaten for breakfast. Errands become adventures. Being together brings a spontaneous smile to everyone’s face. Parents hear sweet words, like “I am smiling right now, Daddy. Just because.”
Daddy and daughter make dinner together. Rice is fondled. Water is splashed.
Vinegar is measured. A picture book becomes a fan to cool the sushi rice. Sticky grains are squished and smooshed. Carrots become stars and flowers. Dinner is served on butterfly plates. Soy sauce is licked off fingers to a chorus of giggles.
Sushi was the Daring Cooks challenge this month. We made vegetarian sushi for friends. Fillings included pickled carrots, grilled tofu glazed with yakitori sauce, grilled leeks, cucumber, celery carrots; fancy multigrain rice from the korean grocery store and daikon; roasted acorn squash and raw pumpkin seed mole; frozen tofu sautéed with leeks and garlic; shitake mushrooms, carrots and daikon; a dragon roll with egg outside and pickled carrots inside (with and without seaweed for the babe); dehydrated eggplant and roasted pepper; as well as radish nigiri.
The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.