My Sushi

Vegetarian Inari Sushi

I made some inari sushi for demonstration at the Vegetarian Sushi Class last night. This is the first basic sushi class for vegetarians after more than 900 participants had attended my Sushi I classes.

The ingredients I used in the sushi are egg free and dairy free so the class is suitable for nearly every type of vegetarians.

In the inari sushi shown below, I used brown rice for the sushi rice and added cooked red bean in the rice to enhance the flavour and texture. The ingredients on top are seasoned black mushroom, seasoned spinach, pickled carrot, green bean, red bean, sesame seeds and cashew nuts.

See my related post:

Sushi Bento

Roll Sushi Bento

Chakin Sushi Bento

Soy Isoflavones Not A Risk for Breast Cancer Survivors

Soy food consumption did not increase the risk of cancer recurrence or death among survivors of breast cancer, according to the results of a study presented at the recent American Association for Cancer Research meeting.

There are concerns that isoflavones may increase the risk of cancer recurrence among breast cancer patients because they have low estrogen levels due to cancer treatment.

The study found women in the highest intake category of more than 23 mg soy isoflavones per day had a 9 percent reduced risk of mortality and a 15 percent reduced risk for recurrence, compared to those who had the lowest intake level.

Reseracher said women can get the level of soy isoflavones that is similar to the top 10 percent consumption level found in the U.S. study population by consuming a cup of [soy] milk or half serving of tofu (2 oz.) per day.


A Hearty Vegan Alternative for Meat Main Course



12 large Portobello mushroom caps
1/2 cup olive oil
Salt and freshly ground pepper

Chestnut Stuffing

2 pounds (1 kilogram) chestnuts
1/4 cup olive oil
1 cup chopped onions
1 cup chopped fennel
4 cups fresh breadcrumbs
1/4 cup chopped fresh sage
1/4 cup chopped chervil
1/4 cup chopped parsley
1 cup unsweetened apple juice


  1. Preheat oven to 425ºF.
  2. Heat 1/4 cup olive oil in a large skillet over high heat. Working in batches, add Portobello mushrooms to pan and sauté for 1 minute per side or until beginning to soften. Season with salt and pepper to taste. Repeat with remaining mushrooms, adding more oil to the pan as needed. Lay 6 mushroom caps, gill-side up, on a baking sheet. Set aside.
  3. Score chestnuts with a cross on the rounded side. Place scored chestnuts in a pot of cold water and bring to boil. Boil for 5 minutes to soften skin.
  4. Remove from heat, drain and peel off skins. Finely chop chestnuts.
  5. Heat olive oil in a skillet over medium heat. Add onions and fennel and sauté for 3 minutes or until softened.
  6. Combine chestnuts, onions, fennel, breadcrumbs, sage, chervil and apple juice and season well with salt and pepper. Place 3/4 cup of stuffing on top of each of the 6 prepared Portobello mushrooms and top with remaining 6 mushroom caps, gill side down, to make a kind of sandwich. Roast for 15 minutes or until mushrooms are tender and stuffing is crisp around the edges.

Serves 6.

Source: The Globe and Mail