Nori Rawk N Roll

Dear Stacy,

OK, so how good do these nori rolls w/spicy red pepper sauce look? I have not made these for two weeks because I was trying to be glamorous by making stuff like crepes with velvety red sauce, and zucchini cannelloni but what a waste of time...these are the best!!!

Dear Sushi Chef,

Why can't you live closer so when you make something like that I can pop in at lunch time? Give me the recipe for that sauce! Give. It. To. Me.

ps Where's the jicama/pine nut sushi rice???

Dear Stacy,

You are always welcome at Casa Nipper for lunch but I wonder if your phobia repertoire extends to airplanes? I found this recipe at The Daily raw Cafe. You will not be disappointed.

The only jicama rice recipe I have tried tasted like butt.

Dear Jillsan,

Ha! Well, my favorite raw sushi rice recipe is from my favorite raw book (so far) RAW FOOD REAL FOOD. I think I actually prefer it to real sushi rice!

6 cups of Jicama (chopped in 1 inch cubes)

1/2 cup of raw pine nuts (I used cashews in a pinch)

1 or 2 tablespoons of sea salt

1/4 cup of brown rice vinegar

3 tablespoons of agave nectar

(or if you are in a hurry and don't mind a little cheating - use the Japanese seasoned vinegar - it won't kill you)

Put the Jicama & pine nuts in the food processor and process until it's rice size. Squeeze out the liquid (use clean kitchen towels) Mix all the ingredients together and then spread on the dehydrator screen. Dehydrate for two hours watching it so it doesn't get brown/crispy around the edges.

Dear Stacy,

You promise it won't taste like butt?

Dear Jill,

Promise.

MAGIC MUSHROOMS

Jill, I know you are vegan and we haven't really discussed WHAT I am - so I'd like to take a moment and make a confession. I am a fakeatarian - meaning I love animals, don't believe in killing them and find the idea of eating flesh repulsive-

---- AND barbecue and bacon taste like magic to me.

There I said it. I'm not proud of it but they say you're only as sick as your secrets right? The truth is that many of the years that I claimed to be vegetarian - were spent secretly salivated over barbecue'd steak or coveting other people's BLT's. Over time I came to realize that THAT secret was more hypocritical than actually partaking in IT every blue moon. No, I don't have meat in my house, I don't order it when I go out to eat, I can't really look at it raw but sometimes when I go back home to Texas and my brother Tony makes his nutty amazing carne asada- I don't pretend anymore that it grosses me out. Instead, I chow down cave woman style. I figure giving into my weakness every once in awhile keeps me humble and human. And yes, I've also learned to enjoy substitutes like fake bacon and grilled Portobello and actually love them as much if not more than the real thing. But now we're raw and I find myself wishing I could figure out a raw substitute for a grilled portobello (which is a substitute for grilled steak) And ya know what? I think I've found it. I just marinate sliced portobello mushrooms a few hours in Nama Shoyu, a little apple cider vinegar, olive oil, some spices and just one drop of that liquid smoke which - okay may not be raw (and yes maybe it's actually a carcinogenic) but I don't care, it gives them the grilled flavor I so love. Then I dehydrate them for a few hours (until they look/taste great) and I swear when they come out, they satisfy my meaty needs. The other night when Graves and our friend Larry ordered pizza (I wanted to punch them in their stupid, stupid guts) I ordered the house salad (w/out croutons or eggs) and I topped it with some of my meaty magic mushrooms and let me tell you- they made that boring ass salad TASTE EVER SO GOOD! Almost as satisfying as pepperoni pizza. Well....ALMOST.

ps I know that those aren't portobello slices - all I had were button mushrooms which are fine but no where as good and meaty as portobello.

Sour Cream & Onion Kale Crack

Okay so we've been hearing about kale chips and yes we've been wanting to try them but it wasn't until Bredette Dyer sent a recipe w/ crack in the title that we sat up and took notice.

I don't know what I expected - wait, yes I do - I expected them to taste like dehydrated kale with some flavoring that tastes NOTHING like sour cream and onion. Up until the moment I popped one in my mouth - I was feeling that the whole world was salad and the next 84 days were just going to be this long, torturous nightmare of denying myself my favorite snacks. But these things are amazing! Like take to a party good. They are crazy easy to make, took four hours to dehydrate and seriously they're light and crispy like they've been fried. NO FOR REALS! They have opened my eyes to a whole new wonderful raw world and I'm so relieved because chips/salt are usually what derails my ride on the raw train but now with my kale crack - I KNOW I CAN DO THIS!

Bredette Dyer 26 July at 21:08

Sour Cream and Onion:
Kefir
Green Onion 1
Garlic as many as you like if you're into garlic
Cashew or sesame seeds soaked (I prefer cashews)
Salt
Celery Salt
Nutritional Yeast
Water
ACV just a splash (i had to look this up... apple cider vinegar)

So, I kinda don't measure my stuff, I just throw in. Although, I do soak the cashews for a while and use about a cup of them soaked depending on how much I make. about a table spoon or two of kefir? I'm so bad at actual recipe measurements. A dash of celery salt, maybe a table spoon or more of nut. yeast.. etc.. If it smells good, yay! If you make 'em, lemme know how they turn out! :)