This has been a really big week.
First off, I thought of the word “FebRAWary” halfway through a very stimulating day at my very stimulating job doing very stimulating things. The things themselves were just moderately stimulating, if we’re being honest. But I love lying so much that I just can’t keep lying to myself.
And then a couple days later I went to a Fairway for the first time ever. If you aren’t familiar with Fairway, I highly suggest not becoming familiar. That place may have ruined my life. But like, in the best way ever. And yes, there is a best way ever to ruin your life. I found it in the obscure snack bar aisle. (So obscure!)
Put those two things together and you have me assembling raw vegan sushi with curry peanutsauce all over my hands on a Glenny’s 100-Calorie Blondie Bar (so obscure!!) satiated stomach. Things got especially exciting/messy/peanut curry sauce covered when I realized there are less than 2 weeks remaining in this gloriously newly christened month of FebRAWary. That’s so little time to do all the julienning and kitchen underwear dancing that raw food involves! And it involves so much of both of those things!
These are all such cool stories, I’m really glad I shared them. Oh fuck, who am I kidding, I’m wasting all of our precious FebRAWary with my rambling. And I only want to waste your March – June.
On to the aforementioned julienning and scantily clad dancing!
RAW VEGAN SUSHI with CURRY PEANUT SAUCE
makes as many as you want but exactly 6oz of Peanut Curry Sauce. That’s a fact.
CURRY PEANUT SAUCE
- 2 ounces of raw peanuts
- 3 dried prunes
- ½ cup of water
- 1 clove of garlic
- a tablespoon or so of lemon juice
- 1 teaspoon of white miso paste
- ½ teaspoon hot curry powder
- ¾ teaspoon chili powder
- salt to taste
- some cauliflower, broken into florets
- a little water
- ½ to 2 teaspoons white miso paste, depending on how much cauliflower rice you’re going for
- salt to taste
- nori strips
- avocado, julienned
- red bell pepper, julienned
- baby bella mushrooms, julienned
- radishes, julienned
- ginger root, julienned
- spicy sprouts, not julienned – that’d be ridiculous
- raw almond butter
- black and white sesame seeds
Make that sauce: Combine your sauce ingredients in a food processor. Process. Well done! You made sauce!
Make that “rice”: Take about half of your cauliflower and toss it in a food processor with a ½ teaspoon of water and at least a half teaspoon of miso. Adjust according to your taste/how much cauliflower you’re using. You want the consistency to be that of wet rice. Transfer to a bowl. Coarsely process the remaining half of your cauliflower and hand mix it with your sloppier miso-ed cauliflower.
Assemble that sushi: lay out some nori strips on a cutting board or a wax paper covered cutting board.
NUTRITION ESTIMATE per piece: 25-30 calories // 1g carb // 2g fat // 1g protein // 1 protein fiber // 0g sugar