I’m aware that a 100% plant based sushi restaurant may sounds quite strange and in your mind you are probably just thinking of cucumber and avocado rolls. But hold up because Beyond Sushi is super creative with their rolls, making every bite full of flavour.
My absolute favourite rolls their is the Mighty Mushroom roll, filled with enoki, shiitake, tofu and surrounded by wild rice and alfalfa sprouts. But the main attraction is the sauces that they pair with the rolls. Yes they come with your average smaverage soy sauce but they also come with a super creative dip. For the mushroom roll, I got the truffle and shiitake sauce which blew my socks off. Seriously good stuff.
I’ve also tried the Pickle Me roll which I thought was ok. the mushroom roll really takes the crown for me as its got such well rounded flavour, whereas I thought the roll with the pickles was just a bit sharp and salty overall.
Beyond Sushi also have a plethora of sides that are equally wonderful, such as the dumplings and soups. However, to create a full meal with my sushi (they have great lunch time deals!) I opted for a cold noodle salad. I went for the green tea noodles with cilantro, parsley, seaweed salad (a huge favourite) and crunchy almonds, all drizzled with a ponzu sauce (in my opinion it was much too sweet to be ponzu and was more like a hoisin sauce) and it was delicious! You can never really go wrong with noodles 😉
Address: Many locations across Manhattan, New York
Tel: +1 646-861-2889
Wow, so I’m finally back after about a million years where I’ve been doing exams! It feels super good to be back blogging again so hopefully this will be more regular… hopefully! 😉
Here are my favourite links from the week, showing some of my favourite recipes and the most hilarious video I have seen.
I literally have leftover red lentils in my fridge now so I am making this incredible dip!
And serving it with this seedy raisin bread because I live for that salty sweet combo.
This orange and avocado salad looks so simple but delicious.
My body has been screaming out for raw foods recently so these will hit the spot!
Rhubarb has been my jam recently – this rhubarb and almond cake looks like utter perfection.
Corn, zucchini and sun dried tomato in a salad?! YAAAS.
100000x yes to this chickpea shawarma dip. (pictured)
This spicy peanut tofu bowl looks so nourishing.
Can we just talk about these two songs? Obsessed.
Nearly peed myself watching Gayle.
And also make sure to watch this one, this one and this one please!
Be sure to follow me on Youtube, Twitter, Instagram, Pinterest, Facebook and bloglovin’ for all the latest updates!
My love for sweet potato is so real. They’re probably up there as one of my favourite ingredients ever. I really don’t think you can ever get bored of a humble potato as the possibilities are endless!
For a while I was obsessed with sweet potatoes wedges (ngl, I still am) and then I moved onto super smooth spiced sweet potato soup and I’ve only just tried sweet potato mash and it’s a total game changer.
Don’t get me wrong, I love a big bowl of comforting mash but why not give sweet potatoes a go? They are naturally sweet (and go super well with smoky paprika!) and packed full of Vitamin A, C, B6 among others.
This is super easy to make and makes the perfect side to any dish, I’m sure it would be wonderful atop a lentil shepherds pie!
Sweet Potato Mash vegan, dairy free, gluten free
This mash is the perfect accompaniment to any meal. This dish takes only 20 minutes and is a great alternative to your average mashed potato. Feel free to change up the flavours by adding cinnamon to enhance the natural sweetness or adding chives to add a mild oniony flavour.
2 large sweet potatoes, peeled and cubed
1 tablespoon coconut oil
1 tsp smoked paprika
Salt and pepper, to taste
Cover the chopped potatoes 3/4 of the way up with water and boil for 15-20 minutes.
Once the potatoes are cooked, drain, but reserve some of the cooking liquid.
Mash the potatoes with a fork (or in a food processor for a whipped texture) and add the oil, paprika, salt and pepper.