1 cup brown rice, 1 avocado, 2 green onions, 1 cucumber, 1 carrot, package of baked tofu or any fillings that interest you
Bowl 1 cup brown rice. Make vinegar - agave - salt mixture (tablespoon of apple cider vingear, tablespoon of agave, teaspoon salt.) After the rice is done cooking, about 40 minutes, let rice cool for at least 20 minutes. Then add mixture and slice it through the rice to evenly coat each grain. Prep veggies, I used a mandolin, but you could also slice things however you desire. Then wave the nori over an open flame until it turns bright green. Lay out on sushi mat and wet your hands. Grab some rice and make a thin layer leaving a little strip of just nori at the end. Then put your fillings in the middle and roll it up! My first roll was not a success. But by the second one I had got the hang of it.
2 cups cabbage
I made this for my girlfriend's birthday in the summer. She gave up processed sugars so I had to find a recipe online. I used a maple syrup chocolate cake recipe. For the frosting I used Ricemellow, agave nectar and earth balance. I made pink coconut by mixing it with cherry juice concentrate, just a little to make it light pink and not give it a cherry flavor.
Tofu Scallops from the Hezbollah Tofu website. ( I want to bathe in that sauce) Wilted Spinach Salad with Roasted Chickpeas and Tomatoes, Quick Fried Mushrooms and Fresh Mache with an Avocado Cream
Wilt spinach in a pan. Put chickpeas in another pan with tomatoes, salt and pepper. Roast in a 425 degree oven for 20 minutes. Fry mushrooms in a pan with lots of oil until crispy. Make avocado cream by pureeing avocados in the food processor with salt.