Last week I was craving something sweet and comforting but I didn’t want to just eat anything. I wanted something that would do the job of satisfying my craving, but that would also be healthy. So then I came across this beautiful-amazing-delicious COOOOKIES (read it with Cookie Monster’s voice)! So today I decided to share with the world, or more specifically the few people that are going to read this, this amazing recipe. Get ready!
First go get some stuff in the grocery store, in case you don’t have it:
2 eggs 1 Tbsp coconut flour 1 Tbsp ground flaxseed 1/4 Cup oat flour 1/2 Cup rice flour 2 Tbsp xylitol (or stevia, or coconut sugar, etc) 1/2 Tsp baking soda 1 Tsp cinnamon (you can leave it out if you don’t like it) 1 small pinch of salt
Semi-sweet chocolate chips
Mix everything together in a bowl (use your hands) and put it in the freezer for 10min. After that preheat oven to 350 degrees F. Cover a baking sheet with parchment paper, make little balls with the cookie dough and place in on the baking sheet. Normal cookies would get flat once they’re baking but these didn’t, so I would tell you to make the little balls a little bit flat, or not if you like the way that they look in my pictures.
Cook for 15min and voilà! Now you have amazing, warm and healthy cookies and your house is probably smelling the best!
Lately I’ve been trying new recipes to discover new flavors and new ways to cook. I have also been trying to eat less meat and with that I discovered so many vegetarian/vegan recipes and it was an amazing experience. Cauliflower rice is great and I’ve used it so many times to make fried rice that I decided to try something new, that’s when I looked up a way to make sushi with it.
This recipe is low-carb, vegetarian and if you let the cream cheese out of it you can make it totally vegan!
First, you need a food processor to make the rice. Just throw the cauliflower there and pulse it until it looks like rice, there’s no better way to explain it. It’s quick, don’t leave it there for too long. I used a medium cauliflower head to make sushi with two sushi nori sheets, which ended up being 20 rolls. It was a lot, even for me, so if you don’t eat much just use half of it and save the other half for the next meal or something :)
Once you’re done with making the rice, you can either put it in a microwave safe bowl and microwave it for 5 minutes, or using a frying pan cook the rice for 10 minutes stirring it frequently. Put it aside to cool down and once it’s cool enough strain the as much liquid as you can from the rice, I used a dish towel and squeezed it as much as I could until there was no liquid coming out of it anymore. This step is VERY important.
After removing the liquid put the rice in a bowl and add:
1 Tbsp rice vinegar
1 Tbsp white wine vinegar
1 Tbsp stevia, coconut sugar, or any other healthier kind that you might have
Stir everything into the rice and then add 2 Tbsp toasted sesame seeds stirring once more. Cover the bowl and put it in the fridge for, at least, 1 hour.
Meanwhile, you can start preparing your fillings. I chose to fill it with cream cheese, cucumber and avocado, but you can seriously put whatever you want in there! Thinly sliced the avocado and the cucumber and once the rice is ready start making your sushi (yea, so exciting!).
If you have a bamboo mat it will make everything even easier, but if you don’t that shouldn’t be a problem. Lay a sheet of sushi nori with the rough side facing up, spread a little bit of cream cheese all over it, or a bunch of cream cheese in just one part of it, you can choose however you want to do that. Press down half the cauliflower rice that you made over the sushi nori sheet. Add cucumber and avocado and start rolling it, yay! Watch this video to know how to roll it properly and not have your sushi falling apart:
Then using a very sharp knife slice the sushi. I trust you discernment to know how thick the slices should be.
There it is! You have your low-carb vegetarian sushi (don’t forget, if you want to make it vegan just leave the cream cheese out of it or use a vegan version). Serve it with pickled ginger, wasabi and soy sauce or coconut aminos on the side. I also put some fried onions and sriracha mayonnaise sauce (that’s really just sriracha and mayo so… pretty easy) for some spicy flavor.
Update: I made these again with carrots and sweet potato in addition to the recipe, the carrots were raw and the sweet potato was baked like chips.