The more I eat raw vegan sushi, the more I am convinced that it’s at least as good as, if not much better than, cooked sushi. The secret is the parsnip rice. When you make cooked sushi, you actually add a little sugar to the rice to make it sweeter. The rice wine vinegar also has a slight sweetness to it. But with parsnip rice, the vegetable is naturally sweet so no additional sweetener is required. It’s delicious! Avocado based chocolate mousse is a favourite, of course.
I have featured both of these recipes on this site before, so I’ll just give you pictures and links here.
Raw vegan sushi recipe (here)
Raw chocolate mousse recipe (here) Just skip the first few ingredients– for the crust– if you want a mousse and not a mousse pie.
And since those aren’t new recipes for regular readers of Jozi (Un)cooked, I am throwing in a bonus recipe. It’s a super easy, super delicious salad dressing.
Grapefruit poppyseed salad dressing
juice of 1/2 ruby red grapefruit
1 Tbsp grapefruit zest
1 Tb agave syrup (to taste)
pinch of Himalayan salt
pinch of nutmeg
1-2 Tbsp poppy seeds
Instructions: Blend all ingredients except poppy seeds (in blender or by hand) until well mixed. Stir in poppy seeds. Voila!
This dressing is great on mixed greens topped with grapefruit slices, avocado slices and red onions. Or mixed greens with pear, avocado and blueberry. Or whatever salad you are enjoying at the moment. Since the flavour is subtle, you might not want to use it on very strong greens (e.g. peppery rocket/ arugula or very thick spinach).