Vegan Temake Cones

WE LOVE SUSHI! In our house, Japanese food in general is such a special treat for us when we go out, but as we are enjoying the pleasures of creating our own foods at home, with whole ingredients and reducing our intake of animal proteins, my daughter and I decided to try our hands at some Vegan Temake Cones. They turned out to be so delicious and were so beautiful- The vegetables added a nice crunch and the warm brown rice and salty nori wrap helped satisfy all our cravings. I hope this simple recipe will be a hit at your place too.

どうぞめしあがれ (douzo meshiagare) aka. Enjoy your meal!



  • 1 cup brown rice (uncooked)
  • 2 cups water
  • 1 tbsp rice wine vinegar
  • 1 package of Nori Wraps
  • 1/8 purple cabbage, sliced into long strips
  • 1 yellow bell pepper, sliced length wise
  • 2 carrots, cut into match sticks
  • 1 cucumber, cut into match sticks
  • 1 avocado, sliced
  • 1 tbsp sesame seeds (for garnish-optional)

On the side:

  • wasabi paste
  • garlic/chilli sauce
  • pickled ginger
  • lime slices
  • “Braggs” GF Soy seasoning


  1. On the stove top, add brown rice and water to a pot. Cover with lid and bring to boil. Once boiling rapidly, leaving lid on, lower heat to a gentle simmer and let cook until water has been absorbed completely. Remove from heat and stir in 1 tbsp of rice wine vinegar. Set aside.
  2. Cut each nori wrap square in half.
  3. In a single layer, lay nori sheet flat. Place 1 heaping spoonful of cooked rice on middle of left side of the nori sheet. Add a couple pieces of each veggie stick on top of rice, being careful not to over fill.
  4. Gently roll from end with topping on an angle, creating a cone shape.
  5. Sweep a light amount of water along the edge to help “stick” the nori together so it stays in the cone shape.
  6. Repeat until all cones are finished.
  7. Optional: sprinkle sesame seeds in the opening of the cones for garnish and serve with wasabi, garlic/chilli sauce, pickled ginger, lime, and soy seasoning.


Citrus, Mint, and Chickpea Spinach Salad

This deliciously citrus salad is a taste of summer in every bite. If you have any mint left over after your mojitos on the patio, whip this gorgeous dish together for a light and fresh meal with the fam.


  • 1 can chickpeas, drained and rinsed
  • 4 large handfuls of spinach
  • 1 lemon peeled and diced into small cubes
  • 2 naval oranges peeled and diced into small cubes
  • 1 cucumber
  • 1 large handful mint leaves, thinly sliced
  • 1 garlic glove minced
  • 1/2 tsp. fennel seeds
  • salt and pepper (to taste)


  1. In a large bowl add diced lemon and oranges. Toss.
  2. Add cucumber, chickpeas, garlic, fennel, S & P, and thinly sliced mint leaves. Toss.
  3. Gently toss in spinach.
  4. Serve immediately.


Kid Fav: Sneaky Cacao Pudding

My 9 year old BEGS me to make her this pudding ALL THE TIME! It is always requested as her “cake” for birthdays, as a topping on fancy waffles, or just as a weekend treat with fruit. This sneaky little dessert is SUGAR FREE and filled with TONS of vitamins and minerals. It is absolutely to die for. A healthy treat you will be happy to let your kids enjoy–unless you lick the bowl clean first!


  • 2 semi ripe bananas
  • 1 avocado
  • 1/4 cup cacao powder
  • 1/4 cup brown rice syrup or agave nectar
  • 2 tbsp room temperature coconut oil
  • 1-2 tsp coconut milk (optional-for desired consistency).


  1. In a Food Processor or Blender, add all ingredients.
  2. Blend until smooth.
  3. THAT’S IT!- Doesn’t get much easier!