Taya's Spicy Sushi Sauce

OK, it's sushi time!!!!  I love sushi and you will be seeing more posts on this subject in the future from me.  This is my version of a tangy sushi sauce that brings many types of rolls to life!  I'll be post a veggie suchi roll to go with this today.  As always  enjoy!

This should sit in the refrigerator overnight to let the flavors develop, so be sure to make it the day before for the best flavor. It's  not too spicy...my kids love it!

1 cup mayo (I use Vegenaise)
1 tablespoon melted butter
Juice from 1 organic lemon
1 teaspoon organic sugar
1/2 teaspoon organic garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne
Sea salt, to taste
Black Pepper, to taste

Whisk together well. Cover and refrigerate overnight. This will be used to top each piece of sushi. For me, sushi isn't good without this flavorful sauce.

Rosemary Garlic Bread

I honestly don't think I could survive without garlic bread. It's so easy to make, you won't ever have to buy frozen, stale garlic bread made with hydrogenated oils and flavorless powders again!

1 stick organic butter, room temp.
6 large cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon fresh rosemary, minced
Sea salt, just a pinch to taste
Fresh ground black pepper, just a bit
1 baguette, split or your choice of bread

Mix all ingredients (except bread, duh) in a bowl. Spread on both sides of baguette. If your bread is soft, bake in a preheated 350 degree oven for about 10 minutes or until all butter is melted and the garlic is bubbling a bit and golden brown-not burnt though. If you have a hard baguette or bread, wrap it in aluminum foil, then bake  for about 15 minutes or so. The foil will soften the bread.  If you have a crusty old loaf around, this is a good option for it. Yummy!!

Tempeh Bolognese

This is an awesome, herby, savory Bolognese that will make any carnivore happy. It's a hearty meal for a chilly night. Serve with Rosemary Garlic Bread.

Makes 6 hearty servings

1 tablespoon olive oil
1 tablespoon butter
1/2 onion, chopped
1 carrot, diced
1 stalk celery, diced
8 oz. tempeh, crumbled
2 lg. cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon fennel seeds
2 bay leaves
1/2 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon nutmeg, grated
1  28 oz. can crushed tomatoes
1 1/2 teaspoons sea salt
Fresh ground black pepper, to taste
1/4 cup Italian parsley, chopped
1 pkg. of your favorite pasta, cooked

In a large sauté pan, heat the butter and olive oil over medium heat. Add the carrots, celery, onion, and tempeh. Cook for a few minutes. Add the garlic, basil, oregano, rosemary, fennel seeds, and bay leaves. Stir and cook a few more minutes. Add wine and simmer for a few minutes. Add the cream and nutmeg.  Let simmer a few more minutes. Reduce the heat to low and stir in the can of tomatoes. Simmer on low for another 30 minutes or so. Add salt and pepper to taste. Serve over your favorite pasta. Garnish with the parsley.