Sushi-Go, we hope they stay!
by Alica London
Rhode Island has many sushi restaurants, and many of them are very good. Regardless of that, we were excited to fine a new and convenient Japanese restaurant in Brick Market Place, Newport. Each Japanese restaurant has something different to offer vegetarians. The nice thing is, we get to eat something different than pasta or pizza! "Sushi-Go" was opened about a year ago by the owner, Jefferson Dube.
The menu is filled with delicious choices for anyone, especially vegetarians. Miso soup, chilled sesame noodles, seaweed salad, vegetable sushi, and even inari (fried honey-sweetened tofu pockets filled with seasoned rice) are included on the menu. The best thing about this restaurant is that it is self-serve. This especially works out well if you are picnicking! It'd be very easy to run in there and put together a special and unique picnic lunch. If you choose to eat in, it is BYOB, which is always great. Make it a point to stop in! Sushi-Go is located at 215 Goddard Row, Brick Market Place, Newport. To contact them either call them at 401-849-5155 or email them at
Since I became a vegetarian nine years ago I have been looking for a way to substitute the old fashion hamburger. The standard garden burgers just never came close; the texture and the taste could never satisfy me. Although there are many "faux" burgers on the market, it wasn't until recently that I finally found one that I love. It's hard to believe unless you try them but they are as close to a real burger as I believe you can get.
Yves, a Canadian company, has produced many vegetarian products. Their fabulous burgers are called "The Good Burger, Veggie Original." They come four to a package and are found in the vegetarian deli section in your supermarket (the same section where you would find tofu). Some added benefits are that the burgers are a great source of protein and fiber, with no cholesterol; soy protein may reduce the risk of heart disease. The best way to prepare these burgers is in a skillet, but they can also be microwaved or barbecued. Here are some of my favorite Asian recipes so you can try some at home. Enjoy!
Inside Out Rolls
Sushi rice
Nori
Possible filling ingredients:
Avacado
Carrot
Eggplant (grilled Japanese)
Tofu (made crispy by frying)
Tomato
Cucumber
Asparagus
Wilted spinach
Bell peppers, julienned
Scallions, julienned
Snow peas, julienned
Garnishes:
Toasted sesame seeds
Place sheet of nori vertically on mat. Wet fingers and palms with rice vinegar and spread about 1 cup of sushi rice evenly over nori. Cover with plastic wrap and press evenly. Turn over so now nori is on top and the plastic wrap is on the mat. Lay fillings horizontally across the end of nori closest to you. Roll almost one complete turn, stopping to press and make firm, then complete the roll. Dampen the knife with rice vinegar and cut roll into 1 inch slices. Gently remove the plastic wrap. Serve with pickled ginger, wasabi, and soy sauce as condiments.
Spicy Vegetarian Peanut Noodle Salad
2/3 cup creamy peanut butter
1 Tbs. sesame oil
1/3 cup rice or red wine vinegar
1 Tbs. red chili flakes
1 Tbs. sugar
1 Tbs. Dijon mustard
1 Tbs. coarse ground coriander
2 Tbs. naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and cut into 1/8-inch slices
1 red pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chili, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell peppers and scallions. Check for seasoning. Serve in large serving bowl. Garnish with peanuts.
Asian Sesame Coleslaw
3 cups shredded carrot-and-cabbage coleslaw
1 can (11 oz.) mandarin oranges, drained
1/4 cup rice vinegar
1-2 Tbs. honey
2 tsp. reduced-sodium soy sauce
1 tsp. dark sesame oil
In a large bowl, combine the coleslaw, oranges, vinegar, 1 Tbs. of the honey, soy sauce and oil. Let the salad marinate for 10 minutes at room temperature. Add more honey to taste, if desired. Serves 4.
Alica London comes from a family of great cooks, who taught her the love of food. Seven years ago she chose to become a vegetarian, and has been developing her own culinary style ever since. Cooking is Alica’s passion and it’s a joy for her to share her love of cooking and of food with her readers.
