Ichiban Spring Rolls with Dipping Sauce

Vegetable Spring Rolls
These little treasures are the best. The spring roll skins are perfectly wrapped and fried to perfection. The layers of vegetables blend so well with the dipping sauce. The sauce is nicely sweet and sour, with just a hint of spice to set off your taste buds.
Be sure to check them out the next time you visit Ichiban Sushi and Hibachi Restaurant in Ocean Springs.

Cruising the Coast and Ichiban Sushi and Hibachi Restaurant Ocean Springs, MS

Vegetable Sushi

Cruising the Coast 2011


Ichiban Sushi and
Hibachi Restaurant

Across from Hartz
Chicken on Highway 90.

This is one of my favorite restaurants right now. The
sushi is to die for whether you are a vegan or not. My favorite roll is the
vegetable roll pictured on the left.
Their vegetable spring rolls are also wonderful as well. We are regulars
there and look forward to going there every week.  Be sure to say hello to Amy the owner. She is
one of the sweetest ladies in the restaurant business here.  Her wait staff are well trained and the
service is spectacular.  The sushi chef
are awesome.

She is currently running an $11.95 all you can eat sushi
lunch from 11 am until 3 pm every day.  I
only get to eat the lunch special on Sunday afternoons because I work in
Pascagoula and it is too far to drive during the week.

If you are in Ocean Springs for one of the cruising the
coast events, stop by and check this restaurant out.

Jambalaya Stuffed Red Peppers

I have been testing out new recipes to add to this blog. I used a base recipe from John Besh out of New Orleans to get the correct flavors come through in the jambalaya. The recipe comes from “My New Orleans” cookbook but his recipe serves like 10-15 people, so I had to cut down the spices and the quantities of the vegetables to get the right consistency to the mix when it was done. I have substituted faux meats in this recipe to keep it vegan. I made jambalaya with a little extra cayenne pepper and should have cut back on it some. It was real good with the bread to put out fire that was burning my mouth.

My Anaheim pepper also had more heat than normal and that may have added to the heat factor in the dish. Every one in my family liked it and said the heat factor was just fine.

Jambalaya Stuffed Red Peppers         

Jambalaya Stuffed Red Peppers

Bacon, Sausage Jambalaya Filling

6 slices vegetarian bacon slices, cut in 1” strips

6 patties vegetarian sausage, cut into chunks

1 large onion, diced

1 red pepper diced

1 Anaheim pepper, diced

2 stalks celery, diced

2 cloves garlic, minced

1 ½ teaspoons thyme

3 bay leaves

2 Tablespoons smoked paprika

1 teaspoons cayenne pepper

1 ½ teaspoons celery seed

1 (14 oz) roasted tomatoes with basil

2 cups no chicken broth

1 cup jasmine rice

3 green onion chopped

2 Tablespoons olive oil

1 teaspoon brown sugar

2 Red peppers sliced in half and seeded

In a large pot, add olive oil, onions, peppers, celery,
garlic, veggie bacon and veggie sausage. Cook until sausage and bacon are
crispy and brown Add thyme, smoked paprika, brown sugar, cayenne and celery
seed. Cook for 1 minute. Add tomatoes and no chicken broth and jasmine rice.
Bring to a boil and then reduce to simmer for 25 minutes or until rice is done.
Add the green onions at the end and fluff with a fork.

Stuff the pepper halves with the jambalaya mixture and
put the peppers in a steamer basket. Steam for 25 minutes.

Best stuffed peppers I have ever had.

There will be leftover jambalaya for the next few days or
you can freeze it for another time.  As
with all spicy foods they blend better for the next day.

Mexicali Black Bean and Rice Burrito and the end of the Labor Day Weekend 2011

Wow, what a wild weekend. After 3 days of constant rain, there is finally sunshine. Tropical Storm Lee is finally past us and moving its way Northeast. Our pool filled to almost overflowing and I was concerned it would start overflowing into the house, but we were saved from that disaster.

I made these for burritos for lunch today and they were a real hit.

Mexicali Black Bean and Rice Burrito

Black Bean

1 Tablespoon olive oil

1 can black beans, rinsed and drained

1 med. Onion

1/3 red pepper, diced

1 Anaheim pepper, diced

3 cloves garlic minced

1 Tablespoon chili powder

2 teaspoons cumin

1 Tablespoon brown sugar

1 can (14 oz) fire roasted tomatoes

½ cup water

3 cups cooked rice

1 large flour tortilla burrito size

1 slice vegan American cheese

Vegan sour cream for dipping

In a large saucepan over med high heat, add oil. Add
onion, peppers, and garlic, sauté until translucent about 3 minutes. Add chili
powder, cumin, brown sugar—cook chili powder for 1 minute to take the pantry
taste off of the spice.  Add tomatoes,
beans and water, simmer 10 minutes.

Heat up your grill pan to 450 degrees.

Assemble the burrito in this order:

Layer cheese on the first third

Layer beans next

Layer rice next

Fold and roll into the burrito shape

Place burrito back onto the grill and then grill for 2

Cut on the diagonal and serve with vegan sour cream.

Enjoy it is wonderful:)

“White Lotus” Downtown Ocean Springs

My favorite chef has just opened his new restaurant in Downtown Ocean Springs.

It is called White Lotus and the food is to die for! Chef Scot really understands flavor profiles and makes the most delicious sauces to go along with his entree’s. I had many choices of entree’s to choose from on the menu, which is a sure delight for my vegan palette. I had the fried tofu with sweet and sour sauce. This sweet and sour sauce is the best I have ever tasted. Most sauces of this type are either too sweet or way to vinegary. His was a perfectly balanced sauce.

My husband who is not a vegan had the Tom Yum soup with Shrimp and the steak with a spicy basil sauce. I tasted the broth from Tom Yum soup and it was perfectly balanced in its flavors with the fruity taste of lime and cilantro.

If you are ever in Ocean Springs, you should stop in to the White Lotus and give it a try.

Vegan Thai Coconut Curry Soup with Vegan King Prawns

This recipe has been adapted from Cooking Light March 2008.

I love this soup and it is exceptional with the King Prawns.

Here is the recipe:

1 onion, chopped

1 yellow bell pepper, diced

1 c. sliced mushrooms

2 tablespoon brown sugar

1 tablespoon oyster sauce

1 tablespoon grated ginger

1 teaspoon green curry paste

3 1/2 cups no chicken stock

1 can coconut creme

1/2 pound vegan King prawns

1/4 cup thinly sliced green onions

2 tablespoons sliced fresh basil

2 tablespoons lime juice

Combine first 7 ingredients in a large saucepan. Bring to a boil and simmer for 10 minutes. Add coconut creme and cook 2 more minutes. Add green onions, basil, and lime juice.

In another saucepan, steam the king crab with old bay seasoning sprinkled over the top for 7 minutes.

Serve over rice with 3 of the king prawns and 1 cup of soup over all.

There is a lot of this leftover and it just gets better with age.