Ingredients

• 1/2 cup grated cucumber
• 1 cup greek yogurt
• 1 tbsp lemon juice
• 1/2 tbsp olive oil
• 1 garlic clove
• 1/4 tsp salt
• 1 tbsp chopped dill

Instructions

1. Squeeze as much liquid as possible from grated cucumber. I like to add the liquid to ice water for a fun drink!
   
2. Combine the rest of the ingredients!
   

Recipe from: https://www.loveandlemons.com/tzatziki-sauce/

 

Sushi Rice

• 1 cup sushi rice
• 1.4 cups water
• 1 strip nori
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt

Tamago Egg

• 2 tbsp water
• 1 1/2 tbsp sugar
• 1 tbsp mirin
• 1/4 tsp salt
• 1/4 tsp rice vingear
• 4 eggs

The Rest

• Nori (for rolling), can toast over gas stove for a sec
• Spicy mayo (mayo + sriracha)

Make the Sushi Rice

1. Rinse the rice till the water comes out clean.
   
2. Add the strip of nori to the rice and water and cook according to package instructions.
   
3. Meanwhile, in a small pot, heat the rice vinegar, sugar, and salt. Cook until sugar dissolves.
   
4. While the rice is hot, pour the vinegar mixture over the rice and fold it into the rice, careful not to mush it. Cool and fan the rice as you fold it.
   
5. Cool it to room temperature. Don’t put in the fridge.
   

Make the Egg

1. Combine 2 tbsp water, sugar, mirin, salt, and 1/4 tsp rice vinegar. Mix until dissolved. Add egg and mix well.
   
2. Cook the egg how you like. I go for an omelette style.
   

Combine

1. Combine them how you like. They usually serve tamago layered on top of egg and then wrapped in nori, but I sometimes just make it like a regular sushi roll.

Sushi Rice Recipe: https://www.chopstickchronicles.com/how-to-make-perfect-sushi-rice/

Egg Recipe: https://japanesecooking101.com/tamago-sushi-recipe/

 

Ingredients
Makes 2 Loaves

• 2 pounds cauliflower, cut into ½- to 1-inch pieces and florets
• ⅓ cup plus 1 tablespoon extra-virgin olive oil or melted ghee
• ¼ cup nutritional yeast
• ¼ teaspoon red-pepper flakes or pinch of ground cayenne
• Kosher salt and black pepper
• ½ cup panko bread crumbs

Instructions

1. Heat the oven to 450 degrees. On a sheet pan, toss the cauliflower with ⅓ cup olive oil, 1 tablespoon nutritional yeast and the red-pepper flakes. Season generously with salt and pepper, then toss well to evenly distribute. Spread in an even layer and roast for 20 minutes, until the cauliflower is crisp-tender and starting to brown at the edges.
   
2. Meanwhile, in a small bowl, stir together the panko, remaining 3 tablespoons nutritional yeast and remaining tablespoon olive oil. Season with salt and pepper, and stir with a fork until evenly combined.
   
3. When the 20 minutes are up, stir the cauliflower, spread it into an even layer and sprinkle with the panko mixture. Roast until the panko is toasted, 10 to 12 minutes.

From: https://cooking.nytimes.com/recipes/1022966-cauliflower-popcorn?unlocked_article_code=1.uFA.zMnf.PGF4FFL2mZ8R&smid=ck-recipe-iOS-share