I got an amazing new cookbook, The Moosewood Restaurant Cooks for Health. My mom gave me the original Moosewood Cookbook by Mollie Katzen for my 13th birthday (when I was a young vegetarian), and I have loved many of their healthy, tasty recipes since then (though I do eat meat now in moderation). Last night, I decided to play wifey and make something for Ellen when she got home from work: Scattered Sushi Salad. Picture a vegetarian sushi roll that has been exploded by a tiny stick of dynamite. Brown rice (healthier, and tastier too, in my opinion), shredded carrots, scallions, steamed broccoli, sesame oil, soy sauce, and rice vinegar all tossed together and garnished with toasted sesame seeds, nori, and strips of egg.
The most fun part was toasting the nori (dried sheet of seaweed traditionally used to roll up sushi) over an open flame before crumbling it up. It may have started on fire a couple of times, but I was like an eager child with an appetite for marshmallows and little patience to wait. But this time, instead of caramelized sugar puff balls, I just couldn’t wait for that dried, flaky, green sheet of plant!
The finished product. See how nicely plating your food can be a healthier and more mindful way of eating v.s. chowing down x-amount of cottage cheese straight out of the tub while standing at the fridge with the door open looking for something else to inhale?
Ellen enjoys her last bite over and over while doing “The Molly Shovel.” (Only the easiest way to clean your plate!)