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Tag Archives: vegan


Toasted seaweed and brown rice onigiri

Onigiri are the quintessential Japanese snack food. In essence, they’re little more than compressed rice, but with the addition of spices and other mix-ins they can become exciting in their endless permutations.

Row of onigiri

These are great to make with leftover rice from a meal to avoid waste, or you can do what I did and make a whole batch just for snacking. :)

First, you need rice. I made 2 cups of brown rice using a rice cooker. If you’re not using a rice cooker, I would suggest using this sushi rice recipe. Since this is brown rice instead of the white rice used in the recipe, soak the rice first for an hour and then cook it for an hour.

I put the rice in a wide baking dish to cool off while I applied a seasoning of salt, mirin, and rice vinegar. Then I added the seaweed on top.

Mixing seaweed into brown riceSeaweed brown rice

I used a mixture of 4 things in this seaweed seasoning: dried arame, dulse, nori-kome furikake, and black sesame seeds.

arame, dulse, furikake, black sesame

Make sure to soak the arame until pliable, at least 15 minutes. Then just mix it all in evenly and get ready to mold the rice into tight little triangles!

Run your hands under the faucet to get them soaking wet. This will keep the rice from sticking to your hands. Scoop up a full handful of rice and compress it into a ball. Don’t give it your worst death grip, just press enough to keep it together.

Now the fun part. With the ball of rice in your left palm, cup it so that your fingers and palm make the flat sides or “faces” of the triangle while forming your right hand into a peak shape to make the top of the triangle.

Form hand into triangle

Press all over in this position, then rotate and press again. Once more and you should have the signature triangle onigiri shape!

Press into triangleTurn and press again

Now that you have all of your onigiri formed, you can choose to eat them as-is or toast them like I did. Lightly spray a non-stick pan with a flavorless oil such as canola and add the onigiri.

Toast onigiri

Flip them once they get to a golden brown, about five minutes on each side. Not too much longer than that or they’ll get a crust on them that’s hard as a rock.

Toasted onigiri

That’s all there is to it. You can store these in the refrigerator for a very long time, just keep them covered to keep them from drying out. They make great additions to school lunch boxes and are a tasty vegetarian sushi alternative.

Onigiri textureSeaweed and brown rice onigiri

You can put any seasonings you want in these. If seaweed is not your thing, try flaked salmon or crumbled bits of hard boiled egg. Throw in leftover used tea leaves or eat them completely plain, dipped delicately in soy sauce.

Toasted seaweed and brown rice onigiri

A healthy snack of brown rice seasoned with seaweeds.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 2 cups brown rice
  • 1 tsp. mirin
  • 1 tsp. rice vinegar
  • big pinch of salt
  • 2 tbsp. black sesame seeds
  • 1 tbsp. nori-kome furikake
  • 1 tbsp. dried dulse flakes
  • 1 handful crushed and soaked arame seaweed

Cooking Directions

  1. Cook brown rice in rice cooker or on stovetop.
  2. Mix together salt, rice vinegar, and mirin. Pour over hot rice and toss to coat.
  3. Add in soaked arame, dulse, furikake, and black sesame. Toss to combine.
  4. With soaking wet hands, pick up a handful of rice in your left hand. Form your right hand into a peak shape and press on top while pressing on the sides with your left hand. Rotate 2 times to form a triangle.
  5. If desired, toast the onigiri in a lightly oiled pan until lightly browned on both sides.

Onigiri bite

Delicious and healthy!


Raw nectarine dream cookies

Aren’t they pretty?!

3 raw nectarine dream cookiesRaw nectarine dream cookie close up

Our local farmer’s market always has an amazing selection of dried fruits and nuts. I stumbled upon a bag of juicy-looking dried nectarines recently and knew I’d wanna try making a raw cookie with them.

They are delicious out of hand too though. The concentrated nectarine juices burst with their bright peachiness. It’s a great flavor for summertime!

3 raw nectarine dream cookies3 raw nectarine dream cookies

Raw nectarine dream cookies

A summery raw cookie that is great for a snack, healthful dessert, or crumbled over yogurt like granola.

Prep Time: 15 minutes


  • 1 cup raw cashews
  • 1/2 cup raw almonds
  • about 6 large dried nectarine slices
  • 3 tbsp. brown rice syrup
  • 1 tsp. agave nectar
  • sprinkle of cinnamon
  • pinch of salt

Cooking Directions

  1. Pulverize nuts in a food processor.
  2. Add chopped nectarines and pulse to combine.
  3. Add all other ingredients and combine.
  4. Roll mixture into a log on wax paper and press tightly.
  5. Refrigerate until firm and then slice into cookies.

Raw nectarine dream cookie close up

I love popping one of these after an intense workout for a shot of protein. The juicy little bits of nectarine are so sweet and sticky.

It’s a total accident that these came out in the cute little teardrop shape they did. I was going for round, but I kind of like that they look like little cookie guitar picks. :)

3 raw nectarine dream cookies

And they are rockin’!


Thai red curry coconut peanut butter

Is your mind blown yet?

Thai red curry coconut peanut butter 2

I have been meaning to try my hand at making nut butters from scratch for so long now. Sure, I could have started with something simple like a honey roasted nut butter or simply salted, but I’ve been dreaming up nut butters for months without actually making them so I’ve kind of already skipped those first steps in my head.

I’ve had this container of red curry paste sitting in my fridge for several months now and it’s on the verge of reaching the end of its shelf life, so I’ve been racing to find uses for it before it’s too late.

Bright red curry paste

I tried making a curry with it last week that ended up unblogworthy. I used to make curry at least once a week for dinner but just kind of fell out of the habit of it. I’ve been craving peanut noodles recently too and then it hit me, why not put the flavors of the sauce into the peanut butter itself?!

Here’s what I used:

  • 2 cups unsalted roasted peanuts
  • 1/4 cup desiccated coconut
  • up to a half cup of coconut milk
  • 2-3 tbsp. agave nectar
  • up to 4 tsp. red curry paste (depending on how spicy you want it)
  • pinch of salt

The nuts I bought said they were roasted but they tasted pretty raw to me, so I roasted them on a sheet pan for about 1o minutes at 375 degrees until I could see a bit of color on them. Those got obliterated in the food processor for a good 5 minutes. Then I added everything else and let it whir away for another few minutes.

I’m pretty sure that the blades on my old food processor are too dull to ever make a smooth and drippy nut butter, so I stopped after about 10 minutes when it became apparent that I wasn’t gonna get anything thinner than peanut pate.

I thought that would be disappointing but the texture is part of what makes it wonderful. It’s spreadable but still thick and creamy, like the texture of peanut butter frosting.

Thai red curry coconut peanut butter 1

If your food processor will get it completely smooth though, go for it!

I was eating this on everything yesterday. I could not get enough of the full peanut flavor tinged with a fruity creeping heat and balanced with a subtle sweetness. Amazing!

I’m totally hooked on making crazy nut butters now.

Thai red curry coconut peanut butter

Home made peanut butter with the exotic flavors of Thai red curry and coconut.

Prep Time: 20 minutes

Yield: about 2 and a half cups


  • 2 cups roasted unsalted peanuts
  • 1/4 cup desiccated coconut
  • up to a 1/2 cup coconut milk
  • 2 to 3 tbsp. agave nectar
  • up to 4 tsp. red curry paste (adjust for spice tolerance)
  • a pinch of salt

Cooking Directions

  1. Grind peanuts in food processor until smooth (about 10 minutes.)
  2. Add other ingredients and pulse to combine.

Help me out: What’s the most interesting nut butter flavor you can come up with? If I see one that I think I could create I’ll make it!