Veganomicon: The Ultimate Vegan Cookbook Part 10

inside-out rolls

IN A heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1 cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice for 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or, prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.

Empty the hot rice into a large gla.s.s or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold), it's ready to work with.

While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.

To a.s.semble: Fill a shallow cup with about cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:1. Place the nori sheet on the bamboo mat. With wet hands, take a s...o...b..ll-shaped handful of rice, about a cup's worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be less than inch thick.

2. Place a small amount of the fillings across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling-the less filling, the easier the sushi will be to roll. Aim for about 1 tablespoons of Spicy Tempeh, three strips of avocado, and some scallion strips. You'll figure it out.

3. Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed-only end, pat gently with a little bit of vinegar water to seal the roll.

4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of 'em.

Variation: Pear and Tempeh Roll: Subst.i.tute recipe (about 1 cups) of Creamy Asian Pear and Tempeh Salad (page 90) for the spicy tempeh filling.

Other Fillings, Made Simple and Snappy: Here are a few alternative fillings that have been a hit with our veggie sushi fans everywhere. It's so easy to prepare one or more of these when whipping up a batch of Spicy Tempeh Nori Rolls, you've no excuses not to serve one or more of these sa.s.sy rolls.

Elephant Roll: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.

"Yamroom" Roll: For each roll, fill with 2 tablespoons of mashed sweet potato (page 111), 1 to 2 dried or fresh shiitake mushrooms simmered in cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.

Spinach Sesame: Lightly steam pound of well-washed, fresh spinach, squeeze to remove any excess water, and chop finely. Toss with 1 teaspoon of toasted sesame oil, 1 tablespoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.

Inside Out Rolls MAYBE you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.

Simply prepare your nori roll as directed, spreading the seasoned rice onto about two-thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slid your hand underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion . . . flip everthing upside down. Remove the bamboo mat from underneath and place on your countertop. Place the nori and rice-plastic wrap side down-on the mat. Place fillings as usual on the edge without the rice underneath it. Then, carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.

For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or j.a.panese ground up red pepper. Terry recommends you just pour whatever it is you're rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.

GRILLED YUCA TORTILLAS.

SERVES 4 TO 6.

TIME: 40 MINUTES.

Somewhere between a panini and a quesadilla, sans the queso, these hearty grilled sandwiches are bursting with creamy, garlicky mashed yuca. The basic filling takes readily to tasty additions such as roasted red peppers or sauteed corn kernels, and we've also included two of our favorite extra-special variations featuring fresh spinach or sweet potatoes and black beans. Try throwing these uniquely stuffed tortillas on the outdoor grill in the summertime for a tasty addition to standard BBQ fare. These are best served with Tropical Avocado Salsa Fresca (page 178) or any kind of salsa, fresh pico de gallo and of course, guacamole.

The filling can be made a day in advance, or even better, have a container of filling and some tortillas on hand for quick suppers or filling, nutritious snacks.

Yuca (p.r.o.nounced "yoo-ka") is also known as ca.s.sava or manioc root; you may have already met it in the form of tapioca. It grows exclusively in the tropics but can be found in most any Latino market or a supermarket that carries tropical produce. Yuca a totally different plant from yucca, a cousin of agave that is used in foamy beverages, but chances are, if what you see is in chunks, it's yuca, however it's been spelled. While you're at it, check out the freezer case for prepeeled, sliced, frozen chunks of yuca, to shave off some prep time. Prepare according to the package directions and proceed as with cooked yuca.

Yuca filling: 1 pound yuca, peeled, chopped into 4-inch chunks,

and each chunk quartered

3 tablespoons olive oil

6 cloves garlic, chopped coa.r.s.ely

1 small yellow bell pepper, seeded and cut into small

dice (about 1 cup)

1 jalapeno, roasted or raw, seeded and minced

2 teaspoons lime juice

teaspoon salt, or to taste

Pinch of ground white pepper

Optional additional fillings-1/2 cup of one or more: Sauteed corn kernels

Diced roasted red pepper

Sauteed mushroom

Sliced black olives

4-6 (8-inch) flour or whole wheat tortillas

BOIL 3 quarts of water in a large, lidded pot. Add the yuca and cook for 20 to 25 minutes, until the yuca is tender and flakes easily when pierced with a fork. Drain and allow to cool. When the yuca is cool enough to touch, remove any thick, rubbery skin from the outside of the roots and/or fibrous core from the center, if present. Gently mash with your fingers and set aside.

Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat, stirring constantly, for 2 minutes, or until sizzling and fragrant. Add the bell and jalapeno peppers and cook, stirring occasionally, until the peppers are very soft, 6 to 8 minutes. Remove from the heat, cool for a few minutes, then pour over the mashed yuca. Stir in the lime juice, salt, and white pepper, mashing the mixture even more, until everything is combined (using your hands is okay). If making any of the variations (below), add those ingredients and mix thoroughly. Taste the mixture and adjust the salt content to taste.

To a.s.semble: Heat a griddle or cast-iron skillet over medium heat. Brush a tortilla lightly with olive oil and spread with a generous cup of filling, covering half the tortilla all the way to the edges. Fold in half, gently pressing the tortilla together, and brush each side with a little olive oil. Place in the heated skillet and grill-flipping once-pressing down on the tortilla with a spatula until the outsides are nicely toasted and filling is piping hot. Remove from the heat, cut in half, and serve with salsa and guacamole.

Variations: Sweet Potato-Black Bean: cup of mashed sweet potato (about 1 very small sweet potato, peeled and boiled), cup of cooked black beans, teaspoon of ground c.u.min.

Spinach-Cilantro: cup of cooked, chopped spinach, squeezed to remove excess water (half a 10-ounce package of frozen chopped spinach is perfect), cup of chopped fresh cilantro leaves, teaspoon of ground coriander.

b.u.t.tERNUT SQUASH AND PUMPKIN SEED RICE PAPER ROLLS.

MAKES 12 ROLLS.

TIME: 1 HOUR 15 MINUTES.

Rice noodles make the perfect canvas for velvety b.u.t.ternut squash, crunchy pumpkin seeds, and fresh herbs. Don't be intimidated by working with rice paper wrappers; it's easy once you get the hang of it, and rolling fresh spring rolls is a skill that will last a lifetime. Before you begin, you will want to lay a very clean, slightly damp kitchen towel (or a layer of paper towels) on your counter; rice paper wrappers can be slippery and the towel makes a great work surface. Rice paper wrappers can be found in the "ethnic" section of any well-stocked supermarket, at health food stores, or at an Asian grocery.

We've included a simple soy dipping sauce recipe, but for a sublime and really fall-y experience pair these with Cranberry-Chili Dipping Sauce (page 213).

Roasting the squash in cubes gives them a nice caramelized crunch on the outside that you wouldn't get if you just roasted the squash whole.

If a wrapper rips a bit at the edges, don't worry; once it's rolled, you won't be able to tell.

Rolls: 1 pound b.u.t.ternut squash, peeled, seeded, and cut

into -inch cubes