Only the veggies for this sushi were dumpstered. I didn’t have sushi rice, or want to spend money on it, so I used brown rice. It was the first time I ever used brown rice for sushi and it worked out really well. And it’s better for you. I just added about a 1/4 cup more water than usual to cook it and that helped make it sticky enough.

You’ll need:

• 3 c cooked brown or sushi rice (short grain)
• 3 Tbsp rice vinegar
• 1 Tbsp sugar
• veggies of your choice; I used:

zucchini

squash

cucumber

avocado

• tempura batter
• nori (roasted seaweed)
• sushi mat (or get creative w/tinfoil, parchment paper, etc.)

Thinly slice the veggies and prepare the rice. Let it cool down to room temperature. Mix the vinegar and sugar together. You’re supposed to warm it up so the sugar dissolves more quickly, but I’m usually too impatient to do that. You can just let it dissolve in the vinegar while you wait for the rice to cool. Stir the vinegar mixture into the rice when cooled.

Batter and fry the veggies (except cucumber and avocado, of course). Somehow I didn’t get pictures of this step, but you can check out the link above for my post on making veggie tempura. Places the nori on the mat and spread rice onto a little less than one half of the sheet. Keep a bowl full of water next to you so you can keep your hands wet while you spread. It will keep the rice from sticking to you.

Layer the veggies, tuck them in, and start rolling.

Put a little water on the last bit of the nori to help it stick and form the roll.

Slice the roll. Use a damp towel to clean the knife after every cut, makes it a lot easier and cleaner.

Lots of kale, chard, and stale bread? It’s time for ribollita!

When I was in Florence I wasn’t able to partake of authentic ribolitta because chicken broth is usually used. My friend Molly is an omnivore, however, so she was stoked when she finally got to eat it in Italy. When we got back to the states she made a big batch of vegan ribollita for a potluck I had. So, my lovely little Mollface, this one’s for you!

Vegan Dumpster Ribollita

ingredients:

• celery
• potatoes
• squash
• water/broth
• kale and/or chard
• cannellini beans (white kidney beans)*
• tomato paste*
• stale bread*
• s&p
• garlic powder

Saute celery, potatoes, and squash in olive oil or margarine or whatever you have.

Add water/broth to cover. I used a little mushroom broth that we had left over from when Lynn-evere broke her jaw, and the rest was just water. Add s&p and garlic powder to taste. Rosemary or a bay leaf would also be really good to add.

Bring to a boil and add kale/chard. Cover.

Once wilted, lower heat to a simmer and add beans and tomato paste (about 3 Tbsp).

When the tomato paste is thoroughly mixed in add big chunks of stale bread and stir.

* = not dumpstered