Tag Archives: greens

Rice & Greens with Avocado-Miso Sauce.


Tonight’s simple and soothing Spring supper was inspired by my poorly daughter. Her new school comes with a bunch of new bugs to encounter apparently. We needed something plain and soothing to settle an upset tummy and this was just the trick. And it soothed the rest of the very tired family too! 

No real recipe as such… 

Just boil some rice (a smallish mug of rice fed two adults and two kids…add two mugs of water, lid on, bring to the boil then turn down the heat and simmer until all the water absorbed).

In the meantime make your avocado, lime and miso sauce by blending the flesh of an avocado with a couple of tablespoons of miso paste and the juice of a lime, add a slow dribble of cool water to the blender while it’s running until you reach your desired consistency…I like mine like a thick mayonnaise. 

Then sauté some seasonal greens in a little oil with lots of chopped garlic. Add a generous splash of tamari (or light soy sauce is fine of course, if you are not avoiding gluten) to wilt the greens, you may need to add a splash of water too. Then stir in a liberal sprinkling of sesame seeds. And you are done! 

Put the rice in the bottom of bowls, add the soy-salty wilted greens and sesame seeds and then top with a generous dollop of the avo-miso sauce. Put a bottle of soy sauce/tamari on the table to season the rice if you like. Some chilli sauce doesn’t go amiss here either.

Enjoy! Liz x



Lazy Veggie Sushi Bowl


Here’s my sushi roll recipe. Feel free to ignore it, as I have done (above), and make a lazy sushi bowl instead! I had loads of greens in the fridge so that’s what I used tonight (I fried broccoli, shredded greens and julienned leeks in a little oil and a splash of light soy sauce, the rest of the veg is raw – cucumber, spring onions, avocado, sugar snap peas…) but of course you can use what ever you have to hand. Liz x

My kids love veggie sushi. They love anything that they helped make themselves, and there is nothing like that feeling of pure satisfaction when you see your kids eat vegetables (and seaweed!! so good for you). Sushi is much easier to make than it looks…well, it is the way I make it anyway…
If you are in a rush you can always make a ‘lazy sushi bowl’. Simply put the cooked rice and prepped veg into bowl, tear up some sushi nori – you can buy packets of this dried, flattened seaweed in health food shops and most supermarkets now. Add sesame seeds, drizzle with sushi seasoning, dot a touch of wasabi around & a squeeze of chilli sauce and you are in lazy sushi heaven. Delicious!

Sushi Rice
Sushi Rice Seasoning
Sushi Nori
Sesame Seeds

Spring vegetables of your choice…eg:
Asparagus (steamed or raw)
Spring Onions
Spring Greens (wilted)
Purple Sprouting Broccoli (steamed)
Beetroot (boiled & skinned)

Optional extras…
Grated Carrot
Smoked Tofu (I recommend looking for the one with almonds & sesame seeds)

Optional condiments…
Pickled ginger
Light Soy Sauce/Liquid Aminos
Chilli sauce (sweet/hot)

Cook enough sushi rice for everyone. Generally adults would eat one roll of sushi each – eight pieces. You will need about half a cup of cooked rice per roll, so that’s a quarter of a cup (about 50g) of uncooked rice per person. Measure out your rice using a cup/jug. Add twice the volume of water using the same cup/jug. Bring to the boil with the lid on then immediately turn the heat right down to the lowest setting and simmer. Don’t fiddle with it! The rice is done when it has absorbed all the water. As soon as it is done tip it into a large bowl/platter to cool it quickly. Sprinkle one tbs of sushi seasoning per portion onto the rice and gently stir it in and spread it out to cool it down to room temperature. You can fan it to speed up the cooling process if you like.
Start preparing your vegetables. Use your judgement with amounts…you will only need 3 or 4 different fillings per roll, a little goes a long way. Slice all the vegetables and tofu into long thin strips and put them on a large platter ready for assembly. I like to sauté some veg with a splash of good light soy sauce (look for tamari or liquid aminos if you are avoiding gluten) and a sprinkle of sesame seeds for an extra savoury kick.
Assemble the sushi rolls one at a time until you run out of rice. Lay a sheet of sushi nori, shiny side down, onto a rolling mat. Using two spoons, spread a thin layer of rice evenly over the nori. Start layering on vegetables in different combinations (try beetroot, avocado & spring onion or asparagus, spring greens & smoked tofu), try to keep the veg even and in the first quarter of the roll closest to you. Start rolling as tightly and evenly as you can. I find it easier to start by tucking in the first bit without using the mat, then gather up the mat and roll & tuck, roll & tuck until you get to the end. Firmly squeeze the roll in the mat to ensure it all sticks. Gently unfold the mat and place the roll onto a chopping board and slice each roll into eight.
Serve on a nice board with some dipping sauces/condiments of your choice. Gently press some of the little slices, rice side down, into a small ramekin of sesame seeds. Then dunk into the dipping sauces and eat!