Sushi-inspired Part II (and Gazpacho Soup with a twist!)

When, at the ripe age of 31, you travel to North America for the first time and have your first sushi dish and are blown away and realize that when you go back you won't have access to the quantity nor quality of restaurants serving the dish, you make a point of making it yourself...at home. 

And when your first sushi-inspired dish takes a good two hours or so to put together, AND because you wonder. You just wonder how it would be like to have a spoonful of sushi out of a big bowl...well, you set out to do just that. You assemble: 

- White sticky short-grained rice, otherwise known as sushi rice

- Avocados 

- Smoked salmon 

- Sesame seeds 

- Arugula and thinly sliced red cabbage, in lieu of the seaweed 

- Fresh mint leaves (which work great but are highly optional) 

- Soy sauce (preferably organic because the taste is remarkably different) 

Then it's as simple and as satisfying as tossing everything together in a big bowl and taking in the delight that comes with digging out a SPOONful of sushi. Ahem, mindfully. 

Serves three

Ingredients: 

For the gazpacho soup 

5 ripe tomatoes; skin removed, and roughly chopped

1 small garlic clove; minced  

½ of an Italian green pepper; seeded and roughly chopped  

½ of a sweet banana pepper; seeded and roughly chopped 

½ of a granny smith apple, cored and roughly chopped 

1 cup seeded and chopped watermelon 

2 tablespoons of extra-virgin olive oil, separated 

Juice of half a lemon 

Sea salt to taste

Freshly ground black pepper to garnish 

For the sushi-inspired dish 

1 cup white Valencian rice (or any rice equivalent to Japanese rice)

200g smoked salmon, cut into small rectangulars 

80g arugula
⅛ of a small-sized red cabbage, thinly sliced crosswise 

2 small-sized ripe avocados, cut into cubes
1 tablespoon of lightly toasted white and black sesame seeds 

1 handful of fresh mint leaves 

Organic soy sauce to taste 

Preparation: 
To make the gazpacho soup 
Add all ingredients, except a tablespoon of olive oil and the black pepper, to a blender and blend to a uniform liquid texture. Pass the mixture through a fine sieve to remove tomato seeds and other tough bits, and store in the fridge whilst making the sushi-inspired dish. Before serving, drizzle in the remaining olive oil and garnish with black pepper. 

To make the sushi-inspired dish 

In a pot over high heat, add 1 cup of rice and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover the pot with a kitchen cloth, and let it cook for about 10-15 minutes or until all the water is completely gone. The rice should have a soft and sticky texture. Transfer to a bowl. Add the remaining ingredients to the bowl and mix together. Enjoy with soy sauce to your taste! 

Spicy Potato Lentils

Serves two 

Ingredients: 

For the potato dish  

5 medium-sized potatoes, cut in cubes and boiled to a soft texture 

½ teaspoon of cayenne pepper 

2 tablespoons of extra-virgin olive oil 

Sea salt and freshly-ground black pepper to taste

For the lentil dish  

1 cup lentils 

½ of a medium-sized red onion, sliced crosswise 

1 small garlic bulb, minced 

1½ teaspoons of ground cumin

2 tablespoons of extra-virgin olive oil, separated 

A handful of fresh mint leaves to garnish 

Preparation: 

Cook lentils in salted boiling water for 25-30 minutes or until their texture becomes just slightly soft. Drain and put aside. In a pan over medium heat, fry red onion, garlic and ground cumin in a tablespoon of olive oil for about 2 minutes or until their aroma is released. Reduce heat, add lentils, and stir together for about 2 minutes. Transfer lentils to individual plates, drizzle the remaining tablespoon of olive oil on top and garnish with fresh mint leaves. Transfer boiled potatoes to the plates and season with cayenne pepper, sea salt, freshly ground black pepper, and olive oil. If desired, serve Jajiki as a third side dish. Enjoy! 

Sushi-inspired Part I

Serves two 

Ingredients: 

1 cup white Valencian rice (or any rice equivalent to Japanese rice)

200g thinly sliced smoked salmon 

200g arugula 

2 small-sized ripe avocados, cut into cubes 

A handful of fresh cilantro, roughly chopped 

A tablespoon of lightly toasted white and black sesame seeds 

Organic soy sauce to taste 

Preparation: 

In a pot over high heat, add 1 cup of rice and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover the pot with a kitchen cloth, and let it cook for about 10-15 minutes or until all the water is completely gone. The rice should have a soft and sticky texture. Keep aside. In a large serving plate, layer the ingredients as follows from bottom to top: salmon, rice, arugula, avocado, cilantro. Then finish off by garnishing with sesame seeds. If desired, serve cold gazpacho soup on the side. Enjoy with soy sauce! 

Cacao Banana Smoothie

Inspired by, and adapted from, the flax-seed banana smoothie at the Asni Art Gallery in Addis Ababa. 

Serves two 

Ingredients: 

2 ripe medium-sized bananas, sliced  

3 tablespoons of brown flaxseeds, lighted toasted 

2 cups of almond milk (preferably organic) 

2 teaspoons of raw cacao powder 

Preparation: 

Put 1½ of the sliced bananas, flaxseeds and almond milk in a blender and blend to a smooth texture. Pour into large drinking glasses, and garnish with the remaining banana slices and raw cacao powder. Enjoy! 

Savory Broccoli Oats

Serves two 

Ingredients: 

1 cup whole oats, steamed in two cups of water (optional: add a rosemary branch or a bay leaf when the water starts boiling to add more flavour) 

1 medium sized broccoli head, florets lightly steamed 

½ of a medium-sized red onion, cut vertically into thin slivers 

1 small-sized garlic bulb, minced 

1 spring onion, green parts included, thoroughly washed and cut vertically into circles 

1 dried chili bell pepper, chopped  

2 tablespoons of extra-virgin olive oil 

Sea salt and freshly-ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry red onion, garlic and chili bell pepper in a tablespoon of extra-virgin olive oil for about 3 minutes or until their aroma is released. Add steamed broccoli florets, reduce heat to a minimum, and mix together (be careful not to overcook the broccoli). Turn off heat and add steamed oats, spring onion, sea salt, black pepper and the remaining olive oil. Mix everything together. Enjoy with fresh thick yogurt on the side! 

Roast Veggies and Fungus :)

Serves two 

Ingredients: 

500g baby potatoes

1 bunch (about 30 spears) asparagus 

130g green peppers (Spanish pebrot, close to the poblano family) 

6 small-sized Champignon mushrooms, washed thoroughly 

½ a teaspoon of dried oregano 

½ a teaspoon of dried basil 

3 tablespoons of extra-virgin olive oil 

4 cherry tomatoes to garnish

Sea salt and freshly-ground black pepper to taste 

Preparation: 

In a baking dish, combine potatoes, dried oregano, sea salt, black pepper, and a tablespoon of olive oil. Toss all ingredients together, making sure the potatoes are well-coated. Set the oven timer for 30 minutes and put the potatoes in. Line a baking tray with a parchment paper and put in the asparagus, green peppers and mushrooms. Add dried basil, sea salt, black pepper and 2 tablespoons of olive oil. Toss together, making sure the veggies/fungus are well-coated. Put inside the oven immediately and let all cook until the initial timer goes off. Roast for longer as needed. Before serving, garnish with two cherry tomatoes per plate. Enjoy! 

Picnic Pasta Salad

Serves four 

Ingredients: 

400g penne pasta, cooked al dente and cooled 

50g arugula, washed and dried 

½ of a blushed butter oak lettuce head, washed and dried 

1 celery stalk, cut vertically into half-moons  

15 cherry tomatoes, halved 

8 medium-sized Champignon mushrooms, washed thoroughly and sliced  

½ of a medium-sized red onion, cut vertically into thin slivers 

1 small garlic bulb, minced 

1 teaspoon of dried basil 

4 tablespoons of extra-virgin olive oil (add more to taste) 

Juice of 2 small-sized lemons 

A handful of fresh basil leaves, chopped  

Sea salt and freshly-ground black pepper to taste

Preparation: 

In a pan over medium heat, fry red onion and garlic in a tablespoon of olive oil for about 3 minutes or until their aroma is released. Add mushrooms and dried basil and cook for 5 to 7 minutes or until the mushrooms become soft and slightly brown. Put aside and let it cool down. In a large bowl, put in all the remaining ingredients and the cooked mushroom and toss together. Enjoy! 

Basmati Wild Rice Combo with Spinach Sauce

Serves two 

Ingredients: 

1 cup rice (½ Basmati rice and ½ wild rice), steamed in bay leaf water 

250g spinach, washed and drained 

1 spring onion, green parts included, cut vertically 

½ of a medium-sized red onion, cut vertically into long thin slivers 

6 cloves of garlic, minced 

1 carrot, grated 

2 ripe pear tomatoes, chopped 

½ teaspoon of dried dill

2 tablespoons of extra-virgin olive oil  

Sea salt to taste 

Preparation: 

In a pan over medium heat, fry red onion and garlic with extra-virgin olive oil for about 3 minutes or until their aroma is released. Add carrot and dried dill and cook for another 3 minutes. Add tomatoes and increase the heat, bringing the sauce to a boil. Reduce heat, add spinach, cover the lid, and cook for about 5 minutes or until the spinach wilts slightly (be careful not to overcook the spinach). Add sea salt and spring onion and then turn off the heat immediately. Serve the sauce with the steamed rice combo. If desired, serve with Jatjiki on the side. Enjoy! 

Gingery Squash Soup and Steamed Broccoli

Serves two 

Ingredients: 

For the squash soup 

½ of a medium-sized squash, roughly diced 

2 tablespoons of minced ginger 

1 tablespoon of extra-virgin olive oil 

A sprinkle of lightly toasted sesame and chia seeds, per bowl 

Sea salt to taste 

For the broccoli dish 

1 small-sized broccoli head, florets washed and lightly steamed 

4 garlic cloves, minced 

1 spring onion, green parts included, sliced into circles (optional) 

2 tablespoons of extra-virgin olive oil 

2 tablespoons of water 

Sea salt and freshly-ground black pepper to taste 

Preparation: 

Making the squash soup 

In a pot over medium heat, fry ginger in olive oil for about 3 minutes or until its aroma is released. Add squash and cook for another 3 minutes. Fill the pot with water until the squash is just submerged. Cover lid, increase heat, and bring to a boil. Reduce heat and simmer until the squash is completely tender. Add sea salt to taste. Remove from heat and let it cool down. Transfer to a blender and blend to a smooth texture. Pour equally into two bowls, and garnish each with a sprinkle of sesame and chia seeds. 

Making the broccoli dish 

In a pan over medium heat, cook garlic (and spring onion if using) in 2 tablespoons of water for about 2 minutes. Add the steamed broccoli, season with sea salt and black pepper, drizzle in olive oil, remove from heat, and toss together. 

Enjoy! 

Creamy Mushroom Aubergine Spaghetti with Tomato Salad

Serves two 

Ingredients: 

200g spaghetti, cooked al dente in salty water 

8 medium-sized Champignon mushrooms, sliced 

1 small-sized aubergine, thinly sliced into half-circles 

2 cups of fresh cream (18-20%) 

8 garlic cloves, minced 

½ a teaspoon of ground black pepper 

1 tablespoon of extra-virgin olive oil 

A handful of fresh basil leaves, chopped 

Sea salt and freshly-ground black pepper to taste

Preparation:  

In a pan over medium heat, fry garlic in a tablespoon of olive oil for about 2 minutes. Add mushrooms, aubergine and ground black pepper, and saute over high heat for 3 to 5 minutes, stirring constantly. Add fresh cream, and as soon as the sauce comes to a boil reduce heat to a minimum and simmer. Add sea salt, freshly-ground black pepper and basil, and then remove from heat immediately. Combine spaghetti with sauce whilst still in pan. Enjoy with tomato salad on the side! 

Savory Mashed Potatoes and Cabbage Salad

Serves two 

Ingredients: 

For the cabbage salad 

¼ of a small-sized red cabbage, sliced thinly crosswise 

¼ of a small-sized savoy cabbage, sliced thinly crosswise 

1 medium-sized carrot, grated 

A handful of fresh mint leaves 

Juice of a small-sized lemon 

2 tablespoons of extra-virgin olive oil 

Sea salt to taste 

For the mashed potatoes 

5 medium-sized yellow potatoes, washed thoroughly and diced without removing skin  

1 small garlic bulb, minced 

½ of a small-sized red onion, minced 

A handful of fresh cilantro leaves (substitute: fresh basil leaves) 

A drizzle of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

Making the cabbage salad 

Combine all ingredients in a bowl. Toss well together. Put aside. 

Making the mashed potatoes 

Place potatoes in a pot, fill up the pot with water until the potatoes are fully submerged, and then bring to a boil over high heat. Reduce heat to a minimum and simmer for about 15 minutes, or until the potatoes become mushy. Drain excess water (leave a bit of water in for ease of mashing), put the pot back on stove and mash the potatoes using a spatula until they are well-crushed. Whilst still on low heat, add all remaining ingredients to the pot and mash for about half a minute. Enjoy with the cabbage salad on the side!