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tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

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How to make `Vushi`!!!

What is ` Vushi` you might ask?

Vushi, is vegan sushi, only made with veggies and fruit, and I have made a video on YouTube for you to follow the process step by step, it is a full video how to make 45 min. You will also have the ingredient-list here as well. The video is in danish, but I am sure you can see how to do it all.

Recipe `Vushi` plant-based (4 persons)

The day before or 2-3 hours before, red pepper and dressings preparation.

  • Red pepper in the oven for 1 hour, 2ooC, take of stems, skin and kernels and let it rest.

Chili mayo

  • 100ml plant-based milk/ havremælk
  • 1 tbsp. mustard/ sennep
  • 1 tbsp. apple cider vinegar/ æblecider eddike
  • ½ chili, chopped
  • ½ tsp. smoked paprika/ røget paprika
  • ½-1 tsp. Salt
  • 50-100ml olive oil/ olivenolie

Avocado ramsons dressing

  • 1 avocado, ripe/ moden avocado
  • 4-6 leaves ramsons, chopped/ ramsløg
  • 2-3 tbsp. Nutritional yeast
  • Olive oil
  • Salt, pepper

Miso butter

  • 3 tbsp. plant-based butter/ plante smør
  • 1 ½ tbsp. miso
  • 1 tbsp. tamari sauce
  1. Start blending all the ingredients for the chili mayo, except olive oil and salt. When it`s mixed well in a high speed blender or hand-blender (use a metal-jug), add olive-oil little by little and taste with salt, until it gets creamy (if it`s still not creamy enough, let it rest in the freezer and continue blend after 30-40 minutes) put it in the fridge to get even more stiff, the night over or in the freezer for 2-3 hours.
  2. Blend also al ingredients for the avocado dressing, add a little oil, until it`s creamy and taste with salt and pepper. Let it rest in the fridge.
  3. Mix the ingredients

Tofu in marinade

  • Tofu, firm-cut in 1,5cm x 1,5cm/ fast tofu
  • 3-4 tbsp. ketchup
  • 1 tbsp. agave syrup
  • 4-5 tbsp. tamari sauce
  • Panko, breadcrumbs/ panko rasp
  1. Mix the dressing, cut the tofu and let it marinade while you prepare the rice
  2. Remove the marinade to the king mushrooms
  3. Turn the tofu in panko
  4. Fry it in a bit of oil on a frying pan until golden, put aside.

Rice for the `Vushi`

  • 300ml sushi rice/ sushi-ris
  • 350ml water
  1. Let the rice rest in cold water for 30 minutes, rinse under cold water and drain it in a sew.
  2. Prepare a large pan add the rice and 350ml water and boil it under a lid for 5 min.
  3. Turn down the heat and let it steam under lid for about 10 minutes.
  4. Take the pan away from the heat and let it rest for 10 minutes.
  5. Pour the rice into a flat dish and use a fork occasionally to avoid it sticking too much to each other.

Vinegar dressing for the rice

  1. Mix it all together and let the sugar melt. (you can heat it up if you preferer that it is going a bit faster)

Soy granule/ mushrooms bites

  • 100-150g soy granule/ soja granulat
  • 200-250ml Bouillon water
  • Oyster Mushrooms, diced/ østershatte
  • King-oyster mushrooms, cut as oysters, the rest diced/ kejserhatte
  • Marinade from the tofu.
  1. Mix the soy-granule with boiled bouillon water. Let it rest for 5-10 min.
  2. Cut the king oyster in 2-3cm and dice the tops.
  3. Dice the other mushrooms.
  4. Take the marinade from the tofu and pour over the king-oyster
  5. Fry the diced mushrooms on a dry frying pan, drain the soy-granule for water and mix it with the mushrooms when they are golden and dry.
  6. Add a bit miso butter and fry until a firm mass. Let it rest in a bowl.

Fruit and veggies for the `Vushi`

  • 1-2 avocado, ripe but not too soft/ moden avocado
  • 1 mango, ripe/ moden mango
  • ½ half cucumber, cut lengthwise without kernels, put them aside in a bowl for salad/ halv agurk
  • Nori, seaweed pcs./ noritang
  • Red pepper, without stems, skin and kernels, cut lengthwise/ rød peber.

See the video how to combine your sushi….

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