Vegetarian Sushi and Sautéed Bok Choy with Onions

I thought I'd try again to make vegetarian sushi even though the first time came out so well. This time was  very tasty again! I used the same recipe and even made some smaller sushi rolls by cutting the nori in half. They were much harder to roll but, tasty nonetheless. With it, I made sautéed bok choy with onions. I also made some simple tofu and extra sushi rice to enjoy with. Nom!

Vegetarian Sushi and Sautéed Bok Choy with Onions

Prep Time: 15 minutes

Cook Time: (Including Sushi Rice) 15 minutes

Wait Time: 15 minutes

Total Time: 45 minutes

Ingredients

4 cups sushi rice (cooked- recipe here)

vegetables of choice

Nori

2 bunches bok choy (split up)

1 small onion

1 tbsp teriyaki sauce

1 tbsp soy sauce

1/2 clove garlic

1 tbsp olive oil

Directions

1. Follow previous post about how to make vegetarian sushi.

2. For Bok Choy: Add olive oil and garlic to pan and sauté until fragrant.

3. Add onion and sauté until tender

4. Add sauces.

5. Add bok choy and sauté until leaves are wilted and stems are tender.

6. Remove from pan.

7. Enjoy!

(Can you tell I'm back in school with these semi-simple recipes...?) 

Italian Rice with Egg

I didn't want to have the same old breakfast again: over easy egg with toast. So, with leftover jasmine rice.. I decided to make this dish. It turned out really nicely. The garlic and spices added an Italian swing on it and it was almost like "Breakfast pasta" with rice and without the vegetables. Quite a nice way to start the day! Very simple.. very yummy...

Italian Rice with Egg

Prep Time: 5 minutes

Cook Time: (Including Rice) 25 minutes

Total Time: 30 minutes

Ingredients

1 cup jasmine rice (cooked)

1 egg

1 clove garlic

1 tsp parsley

1 tsp basil

1 tsp oregano

salt and pepper to taste

Directions

1. Add butter and garlic to pan and sauté until fragrant.

2. Add spices and mix around.

3. Add rice (once cooked)

4. Mix around until fully coated with spices and slightly browned.

5. Take off stove. 

6. Add egg and fry over-easy.

7. Put egg on top of rice.

8. Add parsley to garnish.

9. Enjoy.

Mexican Stir Fry

I wanted something simple but, also something Mexican because I had these Field Roast vegan Mexican Chipotle sausages I wanted to eat. So, I decided to make a "Mexican stirfry." As weird as it sounds, it was absolutely delicious. It was very simple and accomplished exactly what I wanted- tasty! I had this over white jasmine rice but, you could also put this over tortilla chips or mix it in an omelette or use it for nachos.

Mexican Stir-Fry

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/4 cup corn (off cob)

1 small onion (chopped)

1/2 tomato (chopped)

1/8 cup tofu (cubed)

1 Mexican Chipotle Field Roast sausage (sliced)

1/2 pepper (chopped)

1/2 jalepeño (diced)

1/2 clove garlic

1/2 tsp chili powder

1 pinch paprika

1 pinch nutmeg

1 pinch cinnamon

salt and pepper to taste

Directions

1. Add oil and garlic to pan. Sauté until fragrant.

2. Add onions, peppers, and any other vegetable of choice. Sauté until soft.

3. Add spices to taste and tofu. 

4. Add "sausage." (Be careful not to over cook!)

5. Add tomatoes and sauté until very soft.

6. Take off heat and enjoy! 

(See... very simple.)