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vegan-recipes-for-me:

FALL SWEET POTATO AND KALE SUSHI

INGREDIENTS
-3/4 cup short grain brown rice
-1 Tbsp. rice wine vinegar + dash of salt
-1 1/2 Tbsp. olive oil
-7 cloves garlic, sliced
-1 jumbo bunch of kale, chopped
-1 Tbsp. soy sauce, or to taste
-1 medium sweet potato, diced and steamed in a steamer basket for 10 minutes, or until soft
-3 scallions, diced
-1 avocado, diced
-6-8 seaweed nori sushi sheets
-Handful of walnuts, optional
-Soy sauce with wasabi powder
INSTRUCTIONS
Bring 1 1/2 cups of water and rice to a boil. Add rice wine vinegar and a dash of salt, cover, and reduce heat to a simmer. Cook for 45 minutes, or until rice is soft and sticky.
Meanwhile, add oil to a large skillet. Saute garlic for 2 minutes, and then add 1/2 the kale. Use tongs to help it wilt, and then add the remaining kale to the pan. Saute 6-8 minutes, stirring frequently, or until kale is tender, adding soy sauce half way. Depending on how large of a bunch of kale you have, you may need to adjust the soy sauce seasoning, to taste.
When rice is finished, let cool until warm to the touch. Using a large cutting board or flat clean surface, lay out a nori sheet. (Place on top of sushi mat, if using, lining up the long edge of the sheet with the edge closest to you.) Fill a large bowl with water and set nearby.
Spread a thin, 3/4-inch wide layer of rice across nori sheet, lengthwise, leaving 1-inch border on side farthest from you. Add a single layer of sweet potato cubes, followed by a line of kale, sprinkle of scallions and avocado. Add walnuts, if using.
Grab hold of edge of mat closest to you with your thumbs and use your remaining fingers to hold veggie fillings in place as you fold mat over so that the upper and lower edges of rice meet. (If not using a mat, just gently roll with your hands, giving a good press along the roll as you make the first seal.) Give the rolled mat a gentle squeeze, open the mat, and then continue rolling. Dampen fingertips and seal the outer edge of nori sheet to the roll.
Place roll, seam side down, onto a cutting board. Using a sharp knife, roll in half. Cut each half in half. Finish by making a cut down the center of each individual piece of the roll. (It can help to wet the knife as you do this.)
Add wasabi powder to a small dish of soy sauce. Serve.
NOTES

Likely you will have extra kale leftover. Serve as a side and rejoice.

vegan-recipes-for-me:

FALL SWEET POTATO AND KALE SUSHI

INGREDIENTS

  • -3/4 cup short grain brown rice
  • -1 Tbsp. rice wine vinegar + dash of salt
  • -1 1/2 Tbsp. olive oil
  • -7 cloves garlic, sliced
  • -1 jumbo bunch of kale, chopped
  • -1 Tbsp. soy sauce, or to taste
  • -1 medium sweet potato, diced and steamed in a steamer basket for 10 minutes, or until soft
  • -3 scallions, diced
  • -1 avocado, diced
  • -6-8 seaweed nori sushi sheets
  • -Handful of walnuts, optional
  • -Soy sauce with wasabi powder

INSTRUCTIONS

  1. Bring 1 1/2 cups of water and rice to a boil. Add rice wine vinegar and a dash of salt, cover, and reduce heat to a simmer. Cook for 45 minutes, or until rice is soft and sticky.
  2. Meanwhile, add oil to a large skillet. Saute garlic for 2 minutes, and then add 1/2 the kale. Use tongs to help it wilt, and then add the remaining kale to the pan. Saute 6-8 minutes, stirring frequently, or until kale is tender, adding soy sauce half way. Depending on how large of a bunch of kale you have, you may need to adjust the soy sauce seasoning, to taste.
  3. When rice is finished, let cool until warm to the touch. Using a large cutting board or flat clean surface, lay out a nori sheet. (Place on top of sushi mat, if using, lining up the long edge of the sheet with the edge closest to you.) Fill a large bowl with water and set nearby.
  4. Spread a thin, 3/4-inch wide layer of rice across nori sheet, lengthwise, leaving 1-inch border on side farthest from you. Add a single layer of sweet potato cubes, followed by a line of kale, sprinkle of scallions and avocado. Add walnuts, if using.
  5. Grab hold of edge of mat closest to you with your thumbs and use your remaining fingers to hold veggie fillings in place as you fold mat over so that the upper and lower edges of rice meet. (If not using a mat, just gently roll with your hands, giving a good press along the roll as you make the first seal.) Give the rolled mat a gentle squeeze, open the mat, and then continue rolling. Dampen fingertips and seal the outer edge of nori sheet to the roll.
  6. Place roll, seam side down, onto a cutting board. Using a sharp knife, roll in half. Cut each half in half. Finish by making a cut down the center of each individual piece of the roll. (It can help to wet the knife as you do this.)
  7. Add wasabi powder to a small dish of soy sauce. Serve.

NOTES

Likely you will have extra kale leftover. Serve as a side and rejoice.

++LOVE++

(Source: Spotify)

You don’t have to believe me
But the way I, way I see it
Next time you point a finger
I might have to bend it back
Or break it, break it off
Next time you point a finger
I’ll point you to the mirror

(Source: Spotify)

that I would be loved even when I numb myself
that I would be good even when I am overwhelmed
that I would be loved even when I was fuming
that I would be good even if I was clingy

(Source: Spotify)

I wonder why I feel so high
Though I am not above the sorrow
Heavy hearted
Till you call my name
And it sounds like church bells
Or the whistle of a train
On a summer evening
I’ll run to meet you
Barefoot, barely breathing
#90s

(Source: Spotify)

It’s meeting the man of my dreams
And then meeting his beautiful Husband.

(Source: Spotify)

that I would be good even if I did nothing
that I would be good even if I got the thumbs down
that I would be good if I got and stayed sick
that I would be good even if I gained ten pounds…

(Source: Spotify)

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