I also enjoy the versatility of this dish. It's a great way to use up veg, and the veggies are raw, so you'll get the optimum vitamin/mineral benefits from them.  And don't forget the seaweed!  Does the thought of seaweed gross you out?  It really does not taste crazy, and I have picky tastes.  Besides, I love thinking about all the good stuff I'm getting!  I really like this site touting the goodness of sea vegetables:  http://www.oceanvegetables.com/seaweed-benefits.html  Ideally, eating a sea vegetable once or twice a week is recommended for vegans, but that never happens for me.  We do eat sushi regularly, though, or we'll throw some kombu in a soup. 

So there isn't really a recipe for sushi other than the for the rice.  Then you can just roll in whatever you like.  My favorite combo is rice with veganaise, marinated tempeh, carrots, avocado (duh), cucumber, daikon.  You could also spread on some umeboshi plum paste, which is tasty, and Joe likes that a lot.  Play with it, and try new combinations.  It's a fun dish to make with a friend or spouse or even to play host at a sushi party!  ha.  That sounded cheesy, but I really do think that'd be fun. 

Sushi Rice
3 cups water
2 cup uncooked short-grain brown rice, rinsed
2 T brown rice vinegar
1 T mirin

Combine the water and rice in a pressure cooker (or follow stove-top direction from the rice package).  Bring the pressure to high over high heat.  Decrease heat to med-low and simmer for 10 minutes.  Remove from heat and allow the pressure to come down for another 10 minutes. 

Transfer the rice to a large bowl and drizzle the vinegar and mirin over.  Gently toss the rice to coat.  Set aside until you're ready to use. 

Marinated Tempeh
1/4 cup tamari
2 T water
1 T minced ginger (or about a tsp. ground ginger)
1 T Dijon mustard
1 tsp toasted sesame oil
4 ounces tempeh
1 tsp canola oil

Whisk the tamari, water, ginger, mustard, and sesame oil in an 8 inch square baking pan.  Cut the tempeh in half horizontally, place in the marinade, and turn to coat.  Cover and marinate for 1 hour, turning halfway through. 

Preheat the broiler.  Line a heavy, rimmed backing sheet with foil and brush with the canola oil.  Transfer the tempeh to the pan in a single layer, preserving the marinade.  Broil for 5 minutes or until golden on top, Turn the tempeh over, brush with the remaining marinade.  Broil for 5 more minutes.  Cool completely.  Slice into strips for the sushi.

Lemon-Ginger Dipping Sauce
1/2 cup tamari
1/2 cup lemon juice
2 T mirin
2 tsp. minced ginger (or some crushed ginger)

Whisk all together! 

Taco Tuesday alert!  and oh so classic!  This recipe comes from my latest and greatest vegan cookbook from the Skinny Bitch herself, Kim Barnouin.  It's called Skinny Bitch:  Ultimate Everyday Cookbook.   While some of the recipes have had some incomplete instructions, it's a beautiful book and the food has been really tasty so far.  I honestly want to make 99% of the recipes in here.  How often does that really happen?  Like I could have a Julie & Julia experience and start at page 1, cooking my way to the end.  It just came out, so I forgive the typos.  I think that happens a lot with the first printing.  If you're in the market for a new book, I recommend this one wholeheartedly.  Totally accessible. 

Now go ahead and enjoy this addition to your TT repertoire!

Lentil Tacos with Fresh Salsa
4 cups water
1 cup dried green lentils
2 T diced white onion
2 T olive oil
S&P, to taste
2 T tomato paste
2/3 cup diced cherry tomatoes
2 T finely sliced red onion
1 garlic clove, minced
3 tsp lime or lemon juice
1 T finely chopped cilantro
corn tort shells
1 avocado (or prepare some guac)
shredded lettuce

In a med saucepan, bring the water to a boil over high heat.  Add the lentils and white onion.  Return to a boil and then reduce heat, cover, and simmer until soft, 30-40 minutes.  Drain any remaining water, and place half the lentils in a blender or food processor.  Process while drizzling 1 T of the oil into the mixture.  Season with S&P, to taste.  Add the tomato paste and puree until combined.  Put the lentil mixture in a bowl and stir in the remaining lentils.

In a separate bowl, mix together the tomatoes, red onion, garlic, juice, cilantro, and remaining oil, for the salsa.  Add S&P to taste.

Prepare your tacos, and top with avocado slices (or guac), salsa, and lettuce. 

Enjoy!