Veggie Life, Summer, 2001: Shitake Spinach Maki

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* Exported from MasterCook *

 

SHIITAKE SPINACH MAKI

 

Recipe By :Robin Asbell

Serving Size : 0 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons shoyu or soy sauce

2 teaspoons mirin

2 teaspoons dark sesame oil

7 ounces fresh shiitake mushrooms -- cleaned, stems

discarded

7 spinach plants -- washed, stems and

roots intact

7 sheets nori

1 recipe Sushi Rice with Millet

1 block baked or smoked tofu -- (6 ounce) cut into

14 strips

5 tablespoons sauerkraut

2 teaspoons wasabi

 

1. Preheat oven to 450°. In a small bowl,

combine shoyu, mirin, and sesame oil.

Add mushrooms and toss to coat.

Arrange mushrooms on a nonstick bak-

ing sheet and bake for 10 minutes, stir-

ring once or twice. Remove from oven.

When cool enough to handle, slice

mushrooms and set aside.

2. Bring a large pot of water to boil.

Blanch spinach plants for 1 minute.

Drain and rinse with cold water. Blot

dry on kitchen toweling.

3. Place a sheet of nori on sushi mat,

long edge toward you. Place about l

cup rice on nori sheet. Using moistened

fingertips, pat rice to cover nori evenly,

leaving a 3/4-inch strip free at the far

edge. Along the near edge of nori, place

2 tofu strips. Spread a dab of wasabi

along tofu, and arrange a scant table-

spoon sauerkraut next to tofu. Arrange

1/7 of the mushrooms over tofu and

top with spinach plant, cutting root

end away.

4. Holding mat, nori, rice, and fillings

together, roll away from you, jelly-roll

fashion, using firm and even pressure

while keeping mat free of the roll. Place

roll on a plate with the seam side down.

Repeat with remaining nori and fillings

Let stand for 2 to 5 minutes, then cut

each roll into 6 or 8 pieces.

VEGAN

PER ROLL: 318 CAL (11% from fat). 13g PROT. 4g

FAT. 56g CARB. 466mg SOD. Omg CHOL. 6.2g fiber

 

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 7 rolls "

 

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Per Serving (excluding unknown items): 98 Calories; 9g Fat (82.1% calories from

fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 487mg

Sodium. Exchanges: 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0