Food for Dissertating

  Here's something new and interesting (to me, anyway): seaweed snacks, a veganized sushi bake (based on a vegetarian recipe from Food with Feeling ), Korean beet salad (recipe from Lavender and Macarons ), and garlic snow peas with mushrooms (recipe veganized from Spend with Pennies ), In terms of veganizing things, I just used direct substitutes--vegan mayo, vegan cream cheese, and vegan butter--so you don't need much of a guide from me. I used everything bagel seasoning in place of furikake; I have always found it an excellent seasoning for rice. It worked really well! I topped the bake with Vegenaise, sriracha, cucumber slices, avocado, scallions, and sesame seeds. Scooping up this stuff in a seaweed snack was very much a deconstructed sushi vibe, though the bake was warm, obviously. I still adore the beet salad--one of the best things ever! These snow peas turned out well, too. I wasn't confident at first, because simmering mushrooms in broth didn't feel that promi...