I eat vegan and raw often -- and although I dabbled as a strict vegan for a period and was a vegetarian for over a decade -- I now consider myself an omnivore. Over time, I've found that keeping an openness to my food options have made life much more relaxed and nourishing -- body and mind -- not to mention it's become way more easy to socialize as well -- aka the host of the party no longer stresses out about what to feed me. I also keep to a strict weekly budget, so finding balance not only with what I eat but how I purchase foods is important to me.
When I was a vegan -- as well as a vegetarian -- I really missed good sushi with tuna or salmon. Literally my mouth would salivate and my pupils would dilate upon a sheer glimpse of the pinky flesh -- like my cells were literally craving some heart-healthy fatty omegas. And although there are vegan and vegetarian options for omegas -- walnuts and flax that I keep as staples in my diet -- I now choose to enjoy my salmon and tuna. (Please note: I respect and honor everyones food choices as well as understand many live with difficult food allergies.) And I love a good sashimi, but sometimes a canned tuna will do -- especially when the wallet is dwindling.
Although I have nothing against carbs or grains -- both white and brown rice are my friends -- there is something appealing and creatively invigorating for me about trying new preparation styles with veggies. So for this sushi version I attempted my first cauliflower rice -- and now I'm addicted. Over the last week I've been searching the pinterest for inspirations to make a cauliflower crust pizza and now that's my next veggie food challenge. I'm twiddling my thumbs with anticipation as I've already stocked my fridge with the ingredients for this evenings fine dining a la casa de christine;).
So without further delay -- cauliflower rice sushi on-the-cheap:
RECIPE
Ingredients:
I - 5 ounce can albacore tuna, drained
1 avocado
1 - 16 ounce package frozen cauliflower, thawed
3 medium carrots, shredded
1 package nori sheets
1 tablespoon peanut butter
1 tablespoon ground mustard
1 tablespoon died wasabi with water, or to desired taste
2 tablespoons Braggs or soy sauce, or to desired taste
Directions:
Thaw cauliflower and put into food processor to "rice" -- place in separate bowl
Shed carrots (I use the food processor) -- place in separate bowl
Mix Braggs, avocado and peanut butter -- place in separate bowl
Open can of tuna, drain and add mustard and wasabi -- place in separate bowl
Wet individual nori sheet, add ingredients and roll
Slice carefully. eat. and share:)
Friends, I hope you enjoy this recipe or perhaps it inspires you in some way. And this is my wish: may you stay open to new foods, new experiences, new people, and new ideas.
xxoo - christine
