6 pieces of nori (square dried seaweed, can be found in the Asian section of the supermarket for around $2 per package of 10)
1/2 yellow bell pepper
6 slices of Tofurky (any flavor, we like Italian Deli)
Bruschetta spread or giardiniera (or any other sauce-type things you like)
1-1/2 cups of Botan calrose rice
Steam rice with 2 cups of water. Can also be done with mixing rice vinegar and mirin into the rice. (4 Tbsp rice vinegar, 3 Tbsp sugar, 2 tsp salt, 2 Tbsp mirin -- heat all on stove until bubbly, mix in with cooked rice.)
Cut avocado in half, and cut each half into 6 slices. Cut other veggies into long, thin strips. Cut Tofurky into thirds.
Place nori on a flat surface with the shiny, smooth side down, with the grains going from left to right.
Spread cooked rice onto nori, leaving about an inch at the sides closest and furthest from you.
Put filling ingredients on the rice on the side closest to you.
Roll away from you, keeping good tension and not tearing the nori.
Cut with serrated knife into 5-6 sushi pieces per roll.
Mango and avocado sushi
Vegan waffles with agave nectar
How to make vegan waffles
1 cup flour
1 cup vanilla soymilk
1 Tbsp baking powder
1 Tbsp maple syrup or agave nectar
1 Tbsp hazlenut oil
Heat waffle iron.
Mix all of the above together, leaving it a little bit lumpy.
Spray waffle iron with cooking oil.
Pour in a little less than half of the batter.
Bake for about 3 minutes.
Repeat. Makes 2.5 waffles.
Vegan sub sandwich
How to make a vegan sub sandwich
1 Baguette (4 feet long)
1 head of lettuce or bunch of spinach
1/2 package Follow Your Heart vegan cheese (cheddar or nacho)
1 bell pepper
2 green onions
alfalfa sprouts (or onion sprouts)
Cut baguette lengthwise, leaving the bread in one piece (like a door hinge).
Wash veggies, cut into sandwich-sized pieces.
Put lettuce or spinach in first, then add the other veggies.