March 2012 Archives

Meatless Monday

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Thanks to, I found this delicous recipe to make Crazy Sexy Nori Rolls.  Don't worry, if you aren't a fan of seaweed, you can substitute it with lettuce!



4 nori seaweed sheets
2 cups short grain brown rice
1/2 cucumber, thinly sliced
1 carrot, thinly sliced
1 avocado, sliced
2 scallions, thinly sliced
1/2 cup sprouts
1/4 cup grated ginger
1/2 cup tamari
2 tbsp. tahini
1 lemon


• Place your nori sheet shiny side down. Spread a thin layer of rice evenly over the nori.

• Mix the juice from 1/2 the lemon into the tahini to make a thin sauce. Spread a very thin layer of the tahini sauce on the rice.

• Cut the other 1/2 of the lemon into a few slices.

• Place cucumber, carrot, avocado, scallions and sprouts on top of the rice. Squeeze a slice of lemon over the toppings.

• Roll nori tightly from the bottom and wet your fingers with water to seal the roll.

      • Either cut up into small pieces, or simply cut in half!

      • Mix the grated ginger into the tamari and use it as a dipping sauce


vegan nori rolls


photo courtesy of


Grilled Fish Tacos

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Love tacos but not the meat?  I found this delicious recipe to make grilled fish tacos.

First, gather all of the ingredients you will need.


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound tilapia fillets, cut into chunks


  • 1 (8 ounce) container light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • salt and pepper to taste


  • 1 (10 ounce) package tortillas
  • 3 ripe tomatoes, seeded and diced
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut in wedges


    1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
    2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
    3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
    4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
    5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.



    The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.


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