Recipe and Photos by Jessica Sodenkamp

Sushi is one of my all-time favorite foods. My husband and I have often enjoyed making it for dinner together. While a sushi dinner makes an incredible meal, making it typically takes up a good chunk of my free time. One day, my husband came up with the idea of just dumping all the sushi ingredients into a bowl with rice and teriyaki sauce. It turned out to be DE-LI-CIOUS. Now I’m a new mom of two, and I am a huge fan of recipes that are quick and easy to make while still being healthy and tasty. This recipe is as easy as they come: cook rice, add toppings and eat. I like to change up the type of sauce I use, so I came up with a recipe for a creamy sesame dressing. Best Foods’ new plant-based Carefully Crafted dressing made the perfect base. If you already have leftover rice in the fridge, this meal will only take ten minutes to make.

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Vegan Sushi Bowl with Sesame Dressing

Serves: 1

Time: 30-40 minutes

Ingredients

-3 cups cooked rice (Japanese Short Grain “Sticky”)

Toppings

-½ avocado, chopped

-1 green onion, chopped

-½ jalepeño, cleaned and diced

-¼ English cucumber, peeled and diced

-1 sheet of nori, cut into strips

-1 tsp toasted sesame seeds

-optional: fresh lemon juice or seasoned rice vinegar

-optional: extra soy sauce/teriyaki sauce

Creamy Sesame- Dressing

-1 Tbs B est Foods Carefully Crafted Dressing & Sandwich Spread

-½ tsp sesame oil

-1 tsp low sodium soy sauce

-¼ tsp maple syrup

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Method

Start by putting rice to cook in a rice cooker or on the stove.

Prepare the toppings. Mix dressing ingredients together.

When rice is finished, add a splash of lemon juice or seasoned rice vinegar if desired, then mix together. Spoon rice into your bowl. Top with all your ingredients and drizzle the dressing on top. Mix together and enjoy!

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This article was created in partnership with Best Foods and FeedFeed. All opinions expressed are my own.

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The long-awaited season of Comfort Food is inching closer every day. Say goodbye to watermelon and corn and give a warm welcome to pumpkins, cranberries, and your favorite homemade apple pie!

What better way to consume some of the most delicious Fall foods than in a towering stack of fresh-off-the-griddle pancakes? Cozy up with your favorite sweater and enjoy a relaxing weekend brunch with some of our favorite unique pancake recipes from the #feedfeed community.

Butternut Squash Pancakes with Gochujang, Harissa, Cilantro & Jalapeño Pesto

Photo and Recipe by @gostuffyourself

Yes, savory pancakes! Gochujang, a Korean red pepper paste, lends a hint of spice to these Butternut Squash based pancakes. Top with a fried egg and homemade pesto and you've got breakfast, lunch, or dinner!

Get the Recipe

Get more Gochujang Recipes

Pecan Pie Pancakes (Gluten Free)

Photo and Recipe by @jar.of.lemons

If you're not quite ready to make an entire Pecan Pie, ease into the season with these Pecan Pie Pancakes. (You surely won't be disappointed.) Chopped Pecans balance the sweetness of Maple Syrup for a delicious accompaniment to these fluffy pancakes.

Get the Recipe

Get more Gluten Free Breakfast Recipes

Mini Dutch Babies with Homemade Lemon Curd and Fresh Blueberries

Photo and Recipe by @nerdswithknives

A cross between a pancake and popover, these gorgeous Mini Dutch Babies are the ideal comforting brunch food. Homemade Lemon Curd is well-worth the effort and will take your breakfast to the next level. Dig in to one this weekend (and try to share with the rest of your family)!

Get the Recipe

Get more Lemon Recipes

Spiced Almond Pancakes with Caramelized Butternut Squash

Photo and Recipe by @halfbakedharvest

Caramelized Butternut Squash is the perfect seasonal topping for a giant pile of pancakes. Put these beauties on your must-make list and repeat all fall & winter!

Get the Recipe

Get more Squash Recipes

Sprouted Barley Pancakes with Chai Poached Pears & Chai Spiced Syrup

Photo and Recipe by @tohercore

These pancakes are so tasty, you may want to eat them for dessert! Chai Spiced Syrup lends a warm flavor that is perfect for cooler fall mornings or evenings.

Get the Recipe

Get more Pear recipes

Stove-Top Breakfast Socca Pancake with Coconut Cream

Photo and Recipe by @root_for_food

Say hello to the easiest pancake recipe you'll ever make. These Socca Pancakes (made with chickpea flour) require just two ingredients and no flipping. Coconut cream complements these thin, crepe-like pancakes for a well-balanced breakfast.

Get the Recipe

Get more Coconut Recipes

Vegan Pumpkin Spice Pancakes with Maple Syrup

Photo and Recipe by @hotforfood

Ok, we wouldn't really call these unique, but you can't let fall pass by without a pile of fluffy Pumpkin Spice Pancakes topped with as much maple syrup as your heart desires!

Get the Recipe

Get more Vegan Breakfast Recipes

For 150+ more Pancake Recipe, browse the Pancakes Feed on our website!

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Vegan “B.L.T”
with Roasted Squash, Coconut Bacon and Spicy Vegan Sauce

\nRecipe by The Feedfeed

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What we love about this recipe is that it is easy to make - and it provides all the right flavors that one wants in a sandwich - the squash provides a rich, creamy base - while the coconut bacon adds that umami depth. Topped off with a spicy vegan dressing, this sandwich will please even the non-vegans in the room.

We used Hellmann’s Vegan Carefully Crafted Dressing and Sandwich Spread as the base for our spicy sauce. It is made with carefully selected ingredients, is eggless and made with non-GMO sourced ingredients. What made this Dressing and Sandwich Spread so great is that it provided just the right base for adding chili powder, paprika and hot sauce to kick up the heat on this sandwich.

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Makes 2 Sandwiches:
1 medium delicata squash
1/2 cup arugula
4 slices sandwich bread of choice
1/4 cup sprouts (optional)

Coconut Bacon Ingredients:
1/2 cup coconut flakes
2 tsp coconut oil
2 tsp Tamari
2 tsp hot sauce
1 tsp maple syrup
pinch of paprika
pinch of sea salt

Spicy Vegan Dressing Ingredients:
1/4 cup Hellmann’s Vegan Carefully Crafted Sandwich Spread
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp hot sauce
1 tsp freshly squeezed lemon juice
salt and pepper to taste

Directions:
Preheat oven to 350 F. Combine all ingredients for coconut bacon in a small mixing bowl. Mix well, and spread evenly onto baking sheet (try to make sure pieces do not overlap). Bake for 5 mins. After 5 mins, take the coconut bacon out of the oven and stir, dispersing the pieces evenly. Bake for another 5 minutes, or until crispy and browned.

While coconut bacon is cooking, wash and cut delicata squash in half lengthwise. Scoop out the seeds and discard. Cut each half of the delicata into 1/2 inch segments (half moon shape). Place on baking sheet and drizzle with olive oil, salt and pepper. Increase oven temp to 375 F and roast for 20-30 minutes, or until slightly browned and tender.

Combine all ingredients for spicy vegan dressing in a small ramekin or mixing bowl. Whisk together with fork until well incorporated.

Toast 4 slices of bread. For each sandwich, spread spicy vegan sauce on both slices of toasted bread. Assemble the sandwich with arugula, squash, coconut bacon, and sprouts (optional).

Enjoy!

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Note from theFeedFeed: What we love about this recipe is the way that it brings bright vibrant flavors front and center. Using an Eartbound Farm Asian Chopped Salad Kit in this recipe allows for maximum crunch with minimal effort. Earthbound Farm has been growing organic produce since 1984 - and they sure do know quality. While this recipe uses the Asian Kit - we think it would be equally delicious with the BBQ Ranch or Southwest. Give it a try and tag your images with #feedfeed & #earthboundfarm
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From Jessica:

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I’ve been seeing lots of sushi burrito pictures lately, but I haven’t found anyplace close by to get one yet. So does that stop me?? No. And it shouldn’t stop you, either! Here is my recipe for a vegan sushirrito, sure to fill those sushi cravings.

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Vegan Sushirrito - Recipe by Jessica Sodenkamp

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Serves 4

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-Sushi Rice

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-Sushi rice seasoning

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-1/2 package extra firm tofu

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-Earthbound Farm Asian Chopped Salad Kit

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-3 tablespoons corn starch

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-12-16 stalks steamed asparagus

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-1 sweet potato, peeled

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-1 tablespoon soy sauce

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-1/2 teaspoon sesame oil

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-1/2 teaspoon maple syrup

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-Overnight pickled red cabbage (recipe below)

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-4 full-sized sheets of nori

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-Bamboo rolling mat

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Method

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Prepare the pickled red cabbage the night before. Place the following ingredients in a pint-sized jar, shake, and store in the fridge overnight.\n\n\t
- 1 heaping cup thinly sliced red cabbage
- ½ cup rice vinegar
- 1 teaspoon sea salt
- 2 Tablespoons maple syrup
- 2 cloves of garlic, crushed with the side of a knife
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Begin draining your tofu an hour and a half before you want your meal ready. Wrap it around with some absorbent towels several times, and then place something heavy on top, like a cutting board. Let it sit like that for 15 minutes. Then place in a bowl and mix with the tahini dressing from the salad kit. Marinate it for 1 hour.
Preheat oven to 400°.
Prepare your sushi rice according to instructions. Season to taste with sushi seasoning.
While the rice is cooking, scrub your sweet potato clean, peel, then slice into ¼ inch strips. Mix the soy sauce, sesame oil, and maple syrup to form a glaze. Use a basting brush to glaze each side of the potatoes. Place on a foil-covered baking sheet and bake for 20 minutes, flipping halfway through. Remove and set aside.
Wash asparagus, then steam in a steamer for 4 minutes. Set aside.
Take your tofu and slice it into ½ inch strips. Crush the tortilla strips and sunflower seeds from the salad kit and mix together with the corn starch.
Heat some sesame oil in a pan. Cover all sides of the tofu strips with the sunflower seed mixture, then place them on the pan. Flip until golden brown all around. Set aside.
Once all the sushi ingredients are prepared, assemble your sushirritos. Place a sheet of nori on the bamboo rolling mat (rough side up), followed by a thin layer of rice. Add your prepared ingredients in any order, not forgetting the salad mixture. Add a drizzle of soy sauce, if desired.
Carefully wrap, and enjoy!

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Vegan Dark Chocolate Raspberry Layer Cake
Makes one 4 layer 6 inch cake

Ingredients

2 6 inch cake pans

Cake:

1 1/2 cups gluten free all purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using

1/4 cup organic almond butter

2 cups filtered water

2 Tbsp apple cider vinegar

Raspberry Filling:

3/4 cup Driscoll's fresh organic raspberries

2 tsp maple syrup

pinch sea salt

Frosting:

1 1/4 cups mashed sweet potatoes*

1/2 cup maple syrup

1/3 cup organic almond butter

1/4 cup filtered water (or as needed)

1/2 cup unsweetened cocoa powder

1/4 tsp sea salt

Topping:

1 cup Driscoll's fresh organic raspberries

Method

1. Preheat the oven to 375F degrees and position rack in center of oven.

2. Oil two 6 inch round cake pans and line their bottoms with parchment paper.

3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.

4. Place dates, water, and almond butter into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.

5. Pour the cake batter into prepared pans, and place in the oven.

6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes. Remove from oven, let cool completely, the un-mold them onto two plates.

7. Slice cakes in half horizontally so that you have 4 layers. Set aside.

8. To make the raspberry filling, mash all ingredients together in a bowl with a fork until raspberries are the consistency of jam. Set aside.

9. To make the frosting, combine all ingredients in a blender and blend until smooth (since yams may vary in moisture, if you think the frosting is a little too thick add a few Tbsp more water). Set aside.

10. To assemble, place one cake layer on a plate, and spread a thin layer of frosting over it. Then spread some of the raspberry filling over that (keeping it in the center of the cake and not more than 1/4 inch away from the sides). Place the other cake layer over that, then spread more frosting, and berries over it like the last layer. Repeat with another layer, and top off with last piece of cake. Spread the remaining frosting on the top and down the sides of the cake.

11. Decorate the top of the cake with the fresh raspberries.

12. Serve!

*I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray. Roast at 400F degrees for about an hour or until they are tender. Let cool before pureeing.

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Ingredients

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Crust:

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1/4 cup pecans

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1/4 walnuts

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1/2 cup oats

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1 cup pitted medjool dates

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1/2 tsp cinnamon

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Coconut Filling:

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1 cup cashews (soaked in water for 4 hours)

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1 can full-fat coconut cream

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1/4 cup pure maple syrup

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1 tsp vanilla extract

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Raspberry Topping:

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1 cup raspberries

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1 TBS pure maple syrup

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Directions

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Soak dates in a bowl of water for 1 hour prior to making bars

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Line an 8x8 inch pan with parchment paper.

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In a food processor, blend the pecans, walnuts, oats, dates, and cinnamon until it forms a dough.

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Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.

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Place the cashews and coconut cream in a food processor, and blend until completely smooth..

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Add the maple syrup and vanilla and continue to blend until incorporated.

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Pour your blended cashews into the coconut cream and gently mix together with a spatula or spoon.

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Pour the mixture into your pan.

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Place the raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cashew and coconut layer.

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Using a sharp knife, begin to make swirls into the raspberry layer to achieve that swirly look.

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Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.

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When ready to serve, remove from pan, cut into squares, and serve. Enjoy!

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Vegan “B.L.T” with Roasted Squash, Coconut Bacon and Spicy Vegan Sauce

Vegan “B.L.T”
with Roasted Squash, Coconut Bacon and Spicy Vegan Sauce

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