Japanese Sushi Rice Recipe:
3 cups uncooked Japanese rice
1/2 cup rice wine vinegar (this type of vinegar is essential)
3 tbsp white sugar
1 1/2 tsp sea salt
Preparing the rice
1. Wash the Japanese rice 2-3 times with water.
2. Cook in a rice cooker. 1 cup rice = 1 cup water
3. While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
5. Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate. Wrap Japanese sushi rice in nori sheets, fil with the “Katsu” which are breaded hot and spicy vegan fillets, carrot ribbons, and some lettuce. Finish off with lots of sesame seeds and homemade teriyaki sauce!
Credit: @thefoodietakesflight
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Born in Guangzhou, China, Bow-sim Mark started seriously training in Wushu during high school, specializing in Tai Chi and Northern Shaolin. At the time, women who studied martial arts were almost unheard of. However, her talents caught the attention of the Great Grandmaster Fu Wing Way, one of the most decorated martial artists in China and founder of Fu Style Tai Chi. He ended up taking her in as his private student.
In 1984, Mark won a gold medal at the first International Tournament of T’ai chi ch’uan in Wuhan City. In 1995, she was named Black Belt magazine’s Kung-Fu artist of the year. Before Mark immigrated to the U.S., she was already famous all over China not just because she was a talented female martial artist, but because she was also better than most men in her craft.
“Everything is harder for a woman,” Mark told NextShark with some help in translating from her daughter Chris Yen. “If a man has to work at 100% to excel, a woman must work at 150%! Not just in martial arts but in any field in order to be taken seriously.”
Mark with Donnie Yen and his sister, Chris Yen.
After teaching at her master’s school for 10 years, she emigrated to Boston, Massachusetts in 1975 where she became one of the first people to introduce Wushu to the West.
“There were only a few Chinese kung-fu schools in Chinatown and mostly karate schools around the suburbs,” Mark said. “My school was the first Chinese ‘Wushu’ school and at the time, Wushu was not known yet in the West.”
As a successful martial arts master who’s had students open up schools themselves, Sifu Mark broke down what makes a good teacher. She notes that while there are many styles of Tai Chi, all tai chi can be judged by six characteristics and six requirements:
“The characteristics are that the movement should be circular, relaxed, calm, continuous, and done with intent and energy. The requirements are that the spine is naturally straight, the shoulders and elbows are sunk, the chest is empty, the movement originates in the waist, the pelvis is at a natural angle, and yin and yang are clear.”
Crispy Eggplant Katsu recipe
Instagram: @veganmiche
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Serves 4
INGREDIENTS
2 tbs vegan butter
1 cup chopped yellow onion
2 cloves garlic, minced
4 cups broccoli, cut into bite-sized pieces
1 carrot, peeled and diced
1 cup vegan cheddar, shredded, plus extra for topping if desired!
3/4 cup vegan cream cheese (a neutral tasting one)
1 tbs mellow white miso
2 tbs nutritional yeast
¼ cup all-purpose flour
Salt
3 cups veggie stock
½ tsp dry mustard powder (optional)
1 tbs lemon juice
Extra equipment needed:
Immersion blender
DIRECTIONS
Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.
Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.
Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.
Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.
Serve in a bread bowl if desired! .
by @vegantraveleats
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