Best I've Ever Had...Sloppy Joes that is.

Because I eat a good amount of meat at work, I like to cook a decent amount of vegetarian style dishes at home on my off days (if I have them). Last week I decided I wanted sloppy joes but with no beef, pork, or anything of a meat nature but I still wanted that meaty component. So I chose to add meatless crumbles and of course beans and mushrooms, which are a vegetarians best friend.

Below is an ingredient list:
- 1 pkg. of meatless crumbles (I like the Morningstar because they are usually semi or all the way unfrozen and that just leads to a more even thawing process)
- Rainbow carrots (if you live in Florida, Publix has finally had a genius moment and introduced smaller portions of various veggies/cheeses and has these guys in that section)
- Sweet Onion (yellow onion)
- Garlic
- 1 Scotch Bonnet
- 1 can of small red beans
- Bok Choy (I personally don't care for celery because it's stringy and breaks down too easily, bok choy holds itself very well and I like the leaves too, that is of course if you use them)
- 1 pkg. Bella mushrooms
- 1 orange pepper
- 1 large can of Dei Fratelli tomato sauce (I do enjoy San Marzano but they aren't always available at certain stores or affordable for some people)
- Tomato paste (if you are lazy and don't use it often then get the can, but the tube works great and you can put in whatever amount you like and put the rest in the fridge)
-Ketchup (I only use Heinz)
-Worcestershire Sauce
- Sriracha
- Various spices (pepper, flakes, cumin, chili powder, whatever fits your fancy). You can use salt if you like, but I only used a pinch when I was sweating the onions and mushrooms.

I cooked the "meat" and then put it on a paper towel to dry. I then took the onions and sweated them a little bit and then added the garlic and mushrooms and the peppers. After this, I then added the liquids and the beans and threw the "meat" back in. I just let it simmer for 20-30 minutes until everything was incorporated and then served over a whole wheat bun.

As with anything, I, like most people, read a bunch of people's recipes and make my own making substitutions here and there. But these are the ingredients I used and the method I used to cook.

An Asian doing sushi, hold the applause please.

I know it's been awhile since I've posted anything, so I apologize. (I will try to be better...mental note). For the past 4 months, I've spent a significant amount of time learning the ins and outs of all things sushi. I must say that working in sushi has taught me a patience level for failure that I didn't know I had within me.

This picture is one of a few rolls that I made and we feature at my restaurants. The one at the top of the picture is a Spicy Crunchy Tuna Roll and the one below is a Sex on the Moon Roll. The Spicy Crunchy Tuna has tuna, kimchee sauce, tempura flakes, rice, and masago all within the seaweed . My all-time favorite is the Sex on the Moon, I love the crunchy texture of the shrimp tempura and the avocado with the eel and the cream cheese (which is weird, because I am not a huge fan of cream cheese or eel). The sauces you see are kimchee sauce and eel sauce, and they are followed by tempura flakes, scallions, masago, among other things.