by
Paul
Benhaimused to flavour rice. Cook rice and then divide rice into four
shallow containers and mix with two thirds of the awasezu. Mix
shiitake mushroom, Hempso (tm) sauce, remaining sugar and stir
fry until cooked. Put nori, button mushrooms, carrots, beans,
remaining awasezu and any optional ingredients into Malcisu
(Malcisu is the equipment used to make sushi roll). Cut each roll
into five or six pieces and serve with wasabi, ginger and cucumber
julienne style
Stuffed
Mushrooms
with
Peppers
(V)G(N)S
Base:
2 large mushrooms (approx 5 oz)
10 g hemp butter or non-hydrogenated margarine
2 large peppers, slice top off and de-seed
Pre-cook mushrooms and fat in a pre-heated oven at 180°C, or in
a heavy pan over a low flame for 5-10 minutes. Steam peppers for
5 - 10 minutes until soft.
Stuffing:
1/2-1 tbsp vegetable ghee or olive oil
1 large onion, chopped (approx. 110g)
1 medium mushroom, chopped (approx. 50 g)