The sushi salad was made because Sylvia keeps requesting sushi for dinner. After all, she now has sushi rice moulds (you can see them here). I was laughing with my mum about a 3 year old wanting sushi rice, nori and edamame for dinner. How different to the food I ate as a child! Even new dolly tasted some edamame. Sylvia also discovered a love of dried shitake mushrooms. (When did children stop eating peas and potatoes and boring stuff!)
I also made some chocolate tofu mousse for dessert. Because I was worried there wasn't enough dinner, you understand. (It also used up the rest of the silken tofu.) I ate the leftover sushi salad and miso soup for lunch today. They were delicious.
Previously on Green Gourmet Giraffe:
One year ago: MLLA Vegan sausage rolls
Two years ago: Salad dressing ideas
Three years ago: All About Apples: history, culture and soup
Four years ago: Jamie Oliver: the Ministry and the Risotto
3-4 cups of boiling water
1/2 tsp kombu-shitake dashi stock powder (optional)
handful of dried chopped shitake mushrooms
strip of kombu
100g silken tofu, broken up
1-2 tsp dark miso
1-2 tsp white miso
handful of cooked broccoli florets
handful of corn kernels (I used tinned)
2 spring onions, finely sliced
Place water, stock powder (if using), mushrooms, kombu and tofu into a small saucepan. Simmer for about 10 minutes. Remove the kombu, cut into small pieces and return to the pot. Transfer a few spoonfuls of liquid from the saucepan to a small bowl. Stir in the dark miso and white miso until dissolved. Tip back into saucepan. Add in the broccoli, corn and spring onions. Heat through and serve.
On the stereo:
Once Upon a Time in America (soundtrack) - Ennio Morricone
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo posts.