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  1. 3 cups cooked or canned chickpeas, rinsed and drained
  2. 1 tablespoon tahini
  3. 2 cloves garlic
  4. Juice of 1 lemon
  5. 2 teaspoons ground cumin
  6. 2 teaspoons Bragg Liquid Aminos or Spike or mixed seasoning of your choice
  7. ¼ cup water or vegetable broth
  8. small hand-full of fresh parsley
  1. Throw all ingredients into a food processor and blend until
  2. smooth, or desired consistency.
  3. The longer you blend it, the smoother it will be, so if you like it a little more intact, check on it every 10 seconds or so.
Sweet Vegan Living

Vegan Rainbow Sushi Rolls

Vegan Rainbow Sushi Roll
Serves 2
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  1. 1 cup uncooked sushi rice
  2. 1 3/4 cups water
  3. 3 Tbsp rice wine vinegar
  4. 2 Tbsp sugar
  5. 1/2 tsp salt
  6. 4 sheets nori (dried seaweed)
  7. 1 red pepper
  8. 1 large carrot
  9. 1 hello pepper
  10. 1 green onion
  11. 1 small avocado
  12. 1/2 cup purple micro greens (I used amaranth) or very thinly sliced or shredded purple cabbage
  13. a handful of blue edible flowers
  14. Soy sauce/tamari, pickled ginger, wasabi (optional // for serving)
  1. Rinse rice in a fine mesh strainer until your water runs clear. Add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15-20 minutes.
  2. In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and set aside to cool.
  3. Once the rice is done, remove from heat and add the vinegar mixture, stirring gently with a fork as to not over-mix.
  4. Slice your veggies into thin pieces.
  5. Lay your sushi roller flat and cover completely (both sides) with plastic wrap, Using your hands dipped in water (to avoid sticking), pat a very thin and even layer of rice all over the plastic.
  6. Lay a sheet of nori over the rice and pat gently, so that the rice sticks to it.
  7. Arrange a serving of your veggies and micro greens in a line at the bottom 3/4 of the rice closest to you.
  8. Start to roll the mat, nori and rice over with your fingers, molding and compressing into a tight roll . Continue until it’s all the way rolled up.
  9. Slice with a sharp knife.
  10. Garnish with blue flowers.
  11. Serve with pickled ginger, soy sauce and wasabi.
Sweet Vegan Living

Kimchi Summer Rolls

The great thing about summer rolls, aside from the taste of course, is that they are so easy to make, don’t heat up the kitchen while you’re making them, and they transport easily so you can take them to picnics or in your lunch box.