Posts tagged tempura

Vegan Dumpster Sushi

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.

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Veggie Dumpster Tempura

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Let’s say you dumpster a ton of vegetables. Let’s say you can’t eat them before they start to make your house smell like the dumpster you pulled them out of. Well, kid, I’ve got the perfect solution, and I am offering it to you completely free of charge. Just like the veggies you dumpstered!

We happened to find a couple bags of fancy schmancy pre-sliced carrots, three boxes of mushrooms, a green pepper, and an onion – all of which are perfect for making veggie tempura.

I had some tempura batter mix that my mom gave me, but it’s super easy to whip up your own all-purpose batter.

Ingredients:

  • 1 cup flour
  • water, broth, beer, or soymilk (add a dash of vinegar to make ‘buttermilk’)
  • 1 tsp salt

Just mix together flour and salt then slowly add liquid until you reach a pancake-like consistency. Double or triple recipe as needed. You can also add a few splashes of hot sauce if you like. Batter your sliced veggies and deep fry.

But, wait, I said I could tell you how to solve your ‘too many veggies’ dilemma. Now you just have a ‘too much tempura’ problem. That doesn’t really solve anything.

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This is where your freezer becomes your best friend. But you can’t just throw a bunch of steaming hot tempura in a bag and freeze it. Then you’ll just have a big tempura ice cube on your hands. First you have to let the tempura cool a little (while you’re stuffing your face) and spread them out on a plate or cookie sheet. Put them in the freezer for about an hour. This way they’ll be partially frozen when you wrap them up and won’t stick to each other.

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Problem solved! Now whenever you want fatty fried food you can just pop these in the oven for a few minutes and reminisce about the night you dumpstered the veggies you’re now eating.

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