Vegan Sushi and episode #2

Making a cooking show is so much fun! Maxx and I make a great team, and I'm so grateful for all of the feedback I've gotten on the first episode of "Jenné's Sweet Potato Soul".  Thank you for watching--and if you haven't seen it click here, or find it on Youtube!

Today I woke up at 6:30 am to head over to Peacefood Café by 8 am.  We were being featured in an episode of "Dylan's Lunchbox" a public access show in which 13 year old Dylan goes around exploring the healthiest restaurants in New York City.  Yours truly took the role of Peacefood ambassador.  I toured Dylan around the restaurant and took him into the kitchen to watch Rafael prepare the green thai curry.  I explained why our vegan cuisine is awesome, and served up some good ol' Peacefood cookin'.  The show will also be broadcast in NYC Yellow Taxis, so in March if you find yourself in a taxi, look out for me on the backseat TV. 

Then, I came home and shot another video; this time for my show.  For the 3rd episode of Sweet Potato Soul I made Chickpea Flour Crepes with Curried Carrot and Parsnip with a Beet Tamarind Chutney.  But today I bring to you episode #2: Vegan Sushi with Tempeh and Sweet Potato. 

This sushi was a blast to make.  I don't quite remember how I came up with the idea, but I first tested it out at Peacefood using mashed kabocha squash, pea sprouts, brown rice, tempeh, and pickled ginger. Everyone loved it, so I vowed to recreate it at home for the blog.

Every piece of this healthy vegan sushi is packed with flavor and a delightful blend of different textures.  As always pickled ginger adds a sweet and spicy bite; and sushi is always sushi when wrapped tightly in a crisp nori roll, despite what you find inside. 

In this episode of Sweet Potato Soul I show you how to make an awesomely unique sushi treat.
And Maxx makes a cameo in the show!

Vegan Sushi with Tempeh and Sweet Potato
recipe for about 4 or 5 sushi rolls.
Feel free to make larger heartier rolls, just add more of the ingredients per roll.

1 package of Nori seaweed

1 1/2 cup cooked short grain brown rice
1/2 cup pickled ginger
1 sweet potato, peeled, cut into strips, and roasted at 400 degrees for 20 minutes
8 ounces marinated tempeh and baked (Heidi Swanson's recipe that I love)
1 cup bean sprouts

a bamboo sushi mat
soy sauce
balsamic vinegar

Lay one sheet of nori roll onto a bamboo sushi mat.  Flatten rice onto the nori, placing it at the bottom 3 inches of the nori.  Onto the rice, place ginger, sweet potato, tempeh, and bean sprouts.
Roll the sushi by turning bottom corners up and tucking the contents into the nori.  Roll until only 1 centimeter is left.  Moisten the last centimeter of nori with liquid from the pickled ginger jar, then roll to close tightly.
Place roll onto a cutting board and cut into about 6 equal pieces.
Repeat with remaining ingredients.  

Serve with soy sauce mixed with a bit of balsamic vinegar to taste.