Yesterday was my second solo sushi attempt. I did two variations: avocado, carrot, chives, and the same thing but with tofu ricotta added. I think they turned out pretty well, and luckily I still remembered how to roll. The rice was still crunch after 20 minutes, which made me think I was cursed (combined with the cookies that were too sticky, not to mention I forgot to preheat the oven), but I added water and kept checking in two minute increments, and finally it worked. The carrots added a little crunch, the chives a subtle onion flavor & freshness (for lack of a better word), and the avocado and tofu ricotta creaminess.
After I saw the sparkled chai cookies on Bitter Sweet, based on VWAV's Sparkling Ginger Cookies, I figured I should give the originals a shot. The dough was super sticky. I tried the trick of putting it in the fridge for a bit, which was okay for the first two cookies but didn't last long. So I adapted by using a spoon and sprinkling the sugar instead of using my hands to roll the cookies out and sprinkling on the sugar. The sugar added a crunch that was nice, and the flavors worked pretty well together. I think I'm going to make more gingery-things in the near future.
We had this tofu scramble for breakfast with the recipe from VWAV. Thinly sliced radishes, a bit of shiitake mushrooms, and the grated carrot at the end. For some reason it turned out to the best tofu scramble I've made so far.