Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook by Leslie Cerier, Kathie Swift Ms Rd

cup of stemmed and sliced fresh shiitakes; they’ll also lend a buttery flavor to the soup.
    Use other noodles, such as bean thread or 100% buckwheat soba, in place of the rice vermicelli. Or substitute 2 cups of cooked rice.
    Substitute basil oil or garlic oil for the chili oil.
    Garnish with strips of toasted nori.
    serves about 4
    5 to 8 ounces of rice vermicelli
    6 cups water
    4 cups fresh nettle tops
    2 cups finely chopped broccoli
    2 cups diced tofu
    ½ cup coarsely chopped chives or scallions (white and green parts)
    2 cloves pressed garlic
    ¼ cup miso, or more to taste
    1 to 2 tablespoons hot chili oil
    1 to 2 tablespoons tamari
    Put the rice vermicelli in a medium-size bowl and pour in boiling water to cover. Test occasionally and drain the noodles once they’re soft, usually about 10 minutes. Rinse with cold water, and set aside to drain completely.
    Meanwhile, put the water and nettles in a soup pot over high heat. Bring to a boil, then turn down the heat to medium-low. Stir in the broccoli, tofu, and chives and simmer for 5 to 10 minutes, until the broccoli is tender to your liking and the nettles are bright green. Stir in the garlic.
    Dissolve the miso in a small amount of the hot broth, then stir it into the soup. Taste and add more miso or garlic if desired.
    Heat the chili oil and tamari in a large skillet over medium-high heat. Add the noodles and sauté for 1 to 3 minutes, until the noodles are evenly coated and well seasoned.
    Ladle the hot soup into bowls, mound the noodles on top, and serve immediately.

5.
sushi party
    If you think sushi is all about raw fish, think again. The word “sushi” is actually an umbrella term that refers to a variety of foods based on cold cooked rice pressed into different shapes. The type of sushi made in this chapter might more properly be called nori rolls, but why quibble? I just call it delectable. The first time I had it was back in the late 1970s, when I was studying creative arts in education in Boulder, Colorado, and some new friends invited me to join them for lunch. They served brown rice and vegetables wrapped in toasted nori with a spicy wasabi dip (aka maki sushi), and I fell in love at first bite.
    Maki sushi is nutritious and delicious, and once you’ve practiced a bit, it’s easy to make. It’s also beautiful and lends itself to culinary artistry. You can create an endless variety of colorful mosaic patterns by using different varieties of rice—or even a rice medley—and different combinations of filling ingredients. For color and flavor, seasonal vegetables are a must, whether raw, steamed, stir-fried, marinated, or pickled. Including strips of pan-fried tofu, gingered tempeh, or plain omelet completes the protein, while raw and toasted seeds, such as sunflower, pumpkin, sesame, chia, and hemp, will add texture, minerals, and a little more protein.
    You may notice that I don’t add vinegar and sugar to the rice, as is traditional. I prefer to keep the rice simple, so the flavors of the filling ingredients really shine. This also allows you to enjoy the subtle and unique flavors of the many tasty, exotic varieties of rice we’re lucky to have access to these days. Beyond that old standby, short-grain brown rice, you can also use sweet brown rice, Jade Pearl rice, Chinese black rice, Bhutanese red rice, or a combination. This chapter starts with recipes for four different rice fillings, but feel free to experiment with any type of rice you like. Short-grain varieties usually yield the best results, since they tend to cook up sticky, but if you want to try something different, I say go for it! If you want to use a combination other than those in this chapter and need some guidance on cooking them together, see page 27.
    However you make them, you’ll find that nori rolls are also very versatile fare. They’re great for lunch, dinner, or appetizers. Served with a bowl of Miso Watercress Soup and Lemony Carrot and Beet Salad , nori rolls can be the