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     IMG_0054IMG_0050This is by far the thing I have missed since I’ve been a vegan.  I tried making sushi a couple years ago but I could never get the rice down. If you follow the recipe bellow the rice with come out sticky which is want you need to make awesome sauce sushi.  After you get down making the rice, then making the sushi is the easy part.  Place the veggies you like on the seaweed and enjoy. I used cucumber, vegan shrimp, avocado, and carrots.  You can also use asparagus, mushrooms, radishes, and pretty much any vegetable you like. -Alex


  • Cucumber
  • Vegan Shrimp
  • Avocado
  • Carrots
  • Seaweed

Cut up all veggies in ¼” in width and as long as the veggie is long.  Cut vegan shrimp the same way and put on a pan with a little olive oil and sesame seeds. Put on 300 F for about 10mins.

Put rice down on sushi roller and then seaweed. Place veggies and shrimp on the seaweed and role on the bamboo sheet. Cut sushi about 1″ in hight and serve with wasabi, ginger and duck sauce and enjoy.

IMG_0052Sticky Rice 




  1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Do not mix rice while on stove.
  2. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
  3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve

for sticky rice recipe:


Fish N’ Chips


     For the longest time I was a pescetarian, so when I became a vegan I missed seafood. I had classical british Fish N’ Chips in England and wanted to create it myself .  A couple months ago I made it with tofu, which is good but with eggplant, it tastes really close to fish. Which I miss but not killing my friends, “Fish are friends not food!”-Bruce the Shark. This recipe is the closest to seafood I could ever get.

Fish N Chips

For the Chips


4 large russet potatoes cut into wedges

Cooking oil spray

Salt and pepper to taste

½ tsp. garlic powder

½ tsp. paprika


1 large long eggplant

1 ½   tsp kelp granules, milled to a powder or seaweed

1 tbsp lemon juice

1 tsp garlic powder

2-3 cups vegetable broth


In a long casserole dish, mix together kelp granules, broth, lemon juice, and garlic powder whisk until smooth. Cut the eggplant into ½ in thin fillet shapes (length-wise).  Add them to the casserole, ensuring that they are completely covered with broth mixture. Let the eggplant marinate for 3-5 hours.


Beer Batter 1 (12-ounce) bottle beer 1 1/2 cups organic all-purpose flour ½ cup organic all-purpose flour, reserved 1 tsp kelp granules ¼ tsp pepper 1 tsp salt 1 tsp garlic powder Heat oil to 375 degrees F in a large pot or deep fryer. And preheat your oven to 225 degrees F.


In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in spices.


The Finished Product Pat eggplant dry and season on both sides with salt and pepper and coat it in the beer batter. Dredge the eggplant in reserved flour and slide into oil as coated. Fry, turning over frequently, until deep golden and cooked through, about 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches. Serve eggplant-fish with French fries.