Recipes

Veggie Assassins Vegetarian Sushi Roll Recipe

Vegetable Cucumber Roll with Tangy Tamari-Sesame Sauce

Ingredients:

For the Cucumber Roll:

  • 2 large cucumbers
  • 1 medium carrot, julienned
  • 1 radish, julienned
  • 1 cup of shredded cabbage
  • 1 ripe avocado, sliced

For the Sauce:

  • 1/4 cup of tamari or soy sauce
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of sesame oil
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 teaspoon of grated fresh ginger

Instructions:

Cucumber Roll:

  1. Cut the ends off the cucumbers and use a vegetable peeler or mandoline to slice the cucumbers lengthwise into thin strips.

  2. Lay the cucumber strips out flat and pat them dry.

  3. On one end of a cucumber strip, place a small amount of julienned carrot, radish, shredded cabbage, and a slice of avocado.

  4. Carefully roll the cucumber strip around the fillings. If needed, secure with a toothpick.

  5. Repeat with the remaining cucumber strips and fillings.

Tangy Tamari-Sesame Sauce:

  1. In a small bowl, combine the tamari (or soy sauce), rice vinegar, sesame oil, lemon juice, and grated fresh ginger. Whisk until well mixed.

  2. Serve the cucumber rolls with the tangy tamari-sesame sauce for dipping.

Enjoy your fresh and healthy Vegetable Cucumber Roll with Tangy Tamari-Sesame Sauce! 

Apple-Cabbage Coleslaw

Ingredients:

  • 4 cups of shredded cabbage
  • 2 medium carrots, shredded
  • 2 apples, julienned
  • 1/2 cup of mayonnaise
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of simple syrup
  • 1/2 teaspoon of freshly ground black pepper

Instructions:

  1. In a large mixing bowl, add the shredded cabbage, shredded carrots, and julienned apples.

  2. In a separate bowl, prepare the dressing by whisking together the mayonnaise, apple cider vinegar, simple syrup, and black pepper until it's well combined.

  3. Pour the dressing over the cabbage, carrots, and apples.

  4. Toss everything together until the cabbage, carrots, and apples are well coated with the dressing.

  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

  6. Before serving, give the coleslaw one more good toss to refresh the coating of the dressing.

  7. Taste and adjust the seasoning if necessary

Zucchini Noodles (Zoodles) with Lemon-Garlic Sauce

Ingredients:

For the Zoodles:

  • 4 medium zucchinis

For the Sauce:

  • 2 tablespoons of extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1/4 cup of fresh lemon juice
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • Optional: Red pepper flakes for a bit of heat
  • Optional: Freshly grated Parmesan cheese

 

Zucchini Noodles (Zoodles):

  1. Using a spiralizer, turn the zucchinis into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin, noodle-like strips.

  2. Place your zoodles on a towel or paper towels, and lightly salt them. Let them sit for about 10 minutes. This step will help draw out some of the water in the zucchini, so your dish isn't too watery.

  3. After they have rested, gently pat the zoodles dry.

 

Lemon-Garlic Sauce:

  1. Heat the olive oil in a large pan over medium heat.

  2. Add the minced garlic and cook until it's fragrant, about 1 minute.

  3. Add the lemon juice, lemon zest, and a generous pinch of salt and black pepper. Stir to combine and let the sauce simmer for another minute.

  4. Add the zoodles to the pan. Toss the zoodles in the sauce to ensure they are well coated. Cook for 2-3 minutes, or until the zoodles are just tender.

  5. Taste and adjust the seasoning if necessary. If you like a bit of heat, add some red pepper flakes.

  6. Serve the zoodles warm, topped with freshly grated Parmesan cheese, if desired.

Enjoy your Zucchini Noodles with Lemon-Garlic Sauce!