sushi night

sushi. yum. i make sushi a couple times a month, with different ingredient combos each time. however, i can say that my favourite is a mixture of avocado, chopped peanuts, and sriracha sauce, seasoned with dulse, kelp and black sesame seeds. seriously, this sushi is what i would request on my death bed.


another favourite combo is avocado with shiitake mushrooms (you can see them in the back).


lately, i've been making cucumber rolls topped with a spicy mayo. one tablespoon of vegan mayo with as much sriracha as you like. the mayo is thick enough you can make... fun decorations. ;)

poor girl's cheesy green bean casserole

we are on pantry clean-out mode. i get this way every couple of months - i refuse to go major grocery shopping until we've finished off everything edible that's left in our house. i created this little recipe and thought it would be a perfect cheesy green bean casserole for holidays!

• 2 cans french style green beans
• 1 tablespoons sriracha (or more to taste)
• 3 tablespoons roasted potato blend
• 1/2 sleeve saltine crackers (wheat preferably)
• 3 tablespoons nutritional yeast
• 1/3 cup water

drain the green beans, and crumble a half sleeve of saltine crackers. mix all ingredients in an 8x8 casserole dish. i used half a pack of concord's roasted potato seasoning (original recipe). also, be careful with sriracha sauce - it is super spicy and those saltines soak it right up. i tend to love really spicy foods - but when i'm cooking for others (pot lucks, holidays, etc.), i ease up a bit.

pop it in the over for about 15 minutes on 350°f.

to be honest, i would have preferred to add soy milk instead of water to give it a more creamy taste. but it wasn't in our pantry so it didn't make it into this recipe.