Sushi Secrets with Marisa Baggett
Cooked amaranth has a very similar texture to capelin fish roe or masago. The addition of konbu adds a fresh ocean flavor. Prepare enough Faux Roe to use in one sushi making session as leftovers tend to become gelatinous and unpleasant in texture. Yellow Faux Roe A minimal amount of tumeric adds a vibrant […]
Vegetable Tempura Recipe from Vegetarian Sushi Secrets When making tempura, you must be mindful of the following three temperatures: oil, batter, and vegetables. Use a deep fryer thermometer to check that the temperature of the oil stays between 335 degrees F (168 degrees C) and 350 degrees F (175 degrees C) to prevent sogginess. Meanwhile, […]
Quinoa Sushi “Rice” Recipe from Vegetarian Sushi Secrets Yields About 6 1/2 cups Use your favorite variety of quinoa – red, white or black – for this nutty flavored and nutritious sushi rice alternative. If desired, you can even use a mix of all three. When using Quinoa Sushi Rice, use it as a substitute […]
Happy National Iced Tea Day! Celebrate with this super easy iced green tea. Making your own iced green tea requires very little time. To keep from destroying the delicate flavor of the tea, use room temperature water for “brewing”. I enjoy my iced green tea unsweetened. If you like your tea sweetened, try a spoonful […]
Book Trailer: Vegetarian Sushi Secrets
Coming Fall 2016
Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes
Everybody loves sushi. Now vegetarians can fully enjoy it, too!
American sushi expert Marisa Baggett has been working passionately for years to perfect sushi recipes that take full advantage of the freshest garden vegetables, herbs, tofu, mushrooms and spices available at your local farmer’s market or co-op. Her innovative use of sustainable ingredients like fresh asparagus, apple, daikon radish, basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers set her sushi recipes apart from all others you may have seen.