What a beautiful morning in Laurel Canyon. After a week of rain, we are back to clear skies, powder puff clouds, and the gentle breeze of canyon living. Our yard is absolutely singing with gratitude from the 7-day drench of moisture. Here are some snaps taken this morning.

Welcome to the jungle

Blooming Bouganvilla

The jasmine is jumping

Dappled sunlight

Laurel Canyon glow

After Hot Cross buns and orange marmalade and a few too many chocolate Easter eggs last week, I thought it would be nice to lighten up with some sushi. Vegan California Roll  is my favorite lunch of choice because it’s a cinch to make it leaves you  feeling light and breezy. The only preparation that the recipe requires is to cook a cup or two of short grain brown rice, and slice up a few vegetables. Add some pickled ginger and wasabi, and you’re ready to roll.

Vegan California Roll

2 cups cooked short grain brown rice
2 carrots, cut into long matchsticks
1 medium size cucumber sliced into long strips
1 avocado, peeled, seeded, and sliced
5 sheets roasted nori seaweed
pinch of sea salt
2 tablespoon of organic sugar
2 tablespoon brown rice vinegar

pickled ginger, to serve on the side
wasabi paste, to serve of the side

1. Rinse the brown rice with filtered water. Cook the brown rice as per the directions of the packet. Cool for 10 minutes. Heat a small saucepan of water to boiling point, then turn off the heat. Put the sugar and rice vinegar into glass bowl, then place on top of the saucepan saucepan and stir until the sugar dissolves.
2. When the rice has cooled, transfer to a glass bowl, then add the sugar and vinegar mixture. Toss lightly to coat evenly. Cool until the rice reaches room temperature.
3. Lay a sheet of nori seaweed on a sushi mat, then layer a 1/4 of the sheet with the rice, then top with matchsticks of avocado, carrot, and cucumber. Roll tightly with both hands. Moisten the end of the nori to join the ends, trimming off any excess nori.
4. Using a sharp knife, hold the base of the sushi roll firmly, a cut 8 pieces per roll. Serve with pickled ginger and wasabi on the side.

Makes 5 rolls.

Related posts:

• Ratatouille Southern Style A few years back, the kid’s blockbuster, “Ratatouille” hit the theatres worldwide. A huge promotion machine ensued, with film crews planted outside of theatres, asking the question, “can you pronounce the word ratatouille? Answers came fl...
• Vegetarian Nut Roast with Sherry Mushroom Gravy Serve this savory, moist, and substantial nut roast with pride for the holidays. Top it off with lashings of Mushroom Sherry gravy (recipe below), and the most ardent carnivores will ask for seconds. Vegetarian Nut Roast  ...
• Tomato Sauce with Porcini Mushrooms What a gift to live in Laurel Canyon. The jasmine is creeping along the path that leads to our house, blooming and scenting the air, which is absolutely heavenly. Just yesterday morning, I peered out from my bedroom window, and gazed upon two deer ...