Sushi at Home

Sushi is one-hundred percent addictive in my book. So when I found out I was allergic to soy, fond times with friends and family at various sushi hot spots in town came to a screeching halt. Anyone allergic to soy will probably feel the same. Sushi and Chinese foods ordered out are a major risk. However, that doesn't mean they can't be recreated in the safety of home. Sushi rice and sushi nori (seaweed wrap) is easy to come by in most grocery stores today. 

What really puts a soy-free sushi party over the top is coconut aminos, which is similar to soy sauce and is made from the rich sap of coconut and mineral rich sea salt. And adding sriracha or chili garlic sauces for dipping add just the right amount of kick. I prefer my sushi with smoked salmon, but other types of sushi grade fish can be used instead. However, if you have Celiac disease or gluten intolerance like me, steer clear of the imitation wasabi by all means! It usually contains wheat as a filler. Rejoice for safe sushi at home!

Easy Smoked Salmon and Veggie Sushi

What you'll need:

• 1 package sushi nori (seaweed sheets)
• 1 and 1/2 cups of prepared sushi rice (boil 1.5 cups of sushi rice with 2 cups water, reduce to simmer for 20 minutes, remove from heat). 
• thinly sliced cucumber
• cubed avocado
• sliced asparagus
• 1 package smoked salmon
• Other optional fillings: diced mango, cream cheese, orange bell pepper or whichever fresh veggies are on hand. 
• coconut aminos for dipping

1. Add enough warm sushi rice to form a thin, even layer onto one sushi nori (seaweed sheet).
2. Assemble smoked salmon, cucumber slices, avocado, and optional cream cheese into the very middle of the sheet that is to be rolled up. 
3. Carefully roll the assembled sheet starting at one end, either by hand or using a bamboo sushi roller.
4. Make sure the sushi roll is tight, but not too tight that it breaks the seaweed wrap. 
5. Slice the roll into bite sized pieces, dip into a favorite sauce and enjoy right away! 

Soy-free Vegan Pad Thai (Gluten-free)

I apologize for the photo quality, as I didn't have time to grab my DSLR the night I made this. Plus the lighting in my kitchen was less than ideal for a quality photo-shoot (it was after 10:00pm). So without further ado, here is my take on a soy-free pad thai using my favorite soy sauce replacement; coconut aminos! Coconut aminos is made from the sap of the coconut tree and has a softer, but similar taste to soy sauce. It's quite salty but is minimally processed and rich in essential amino acids, especially the raw enzyme rich Coconut Secret brand (my unsolicited opinion). I splash it onto warm brown rice noodles with stir-fried veggies and spices for instant delicious take-out worthy food--all while enjoying a night in. I know authentic pad thai doesn't usually incorporate curry, but I love the warmth it adds to the dish and since I don't use fish sauce, I decided the curry could give it a unique kick in the place of it. I also add kale for some green goodness and an unexpected healthy twist.

Soy-free Vegan Pad Thai (gluten-free, dairy-free, vegetarian, vegan).

• 1 box Thai Kitchen Brown Rice Noodles (or your favorite gluten-free long, skinny noodles).
• 1 can organic diced tomatoes
• 1 medium onion, diced
• 3/4 cup chopped fresh kale
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for coating noodles later (optional).
• 1/3 cup sliced water chestnuts
• 1/4 cup roasted pine nuts
• 2 tablespoons coconut aminos (or more to taste).
• 2 teaspoons Simply Organic curry powder (or your favorite brand of curry powder)
• 1/4 teaspoon ground white pepper
• 2 tablespoons water from the noodles (adds starch to thicken the sauce).
• Salt and freshly ground black pepper to taste.

1. Using a saucepan filled with hot water, soak the Thai kitchen brown rice noodles for at least 5 minutes to soften. (I use the whole box, which consists of 4 individual packets). Be sure to save 2 tablespoons of this pasta water after soaking is finished to add to the sauce.
2. While the noodles are softening, add olive oil to a large skillet and heat over medium heat for 1 minute. Add the onion, garlic, and water chestnuts and heat for about 2 minutes or until onions are slightly softened.
3. Add the diced tomatoes from the can, (fresh can be used as well, but the juice from the can helps create a nicer sauce), kale, pine nuts, spices, and coconut aminos. Saute over medium heat for 3 to 4 minutes.
4. Add the softened brown rice noodles and any additional olive oil to coat them and reduce sticking. Mix well over low heat for 2-3 minutes.
5. Optional: For a spicier dish, add a dash of cayenne pepper right at the end and mix thoroughly. Serve hot.