You guys! I’m going through some SERIOUS Oprah withdrawals. It’s really bad. Last week I had a crazy dream where I was trying to find a pair of sunglasses and all of a sudden I was in Walmart and Oprah (who was wearing FLIP FLOPS!) handed me a pair. I woke up before I could hear her sweet voice. Sigh. THEN yesterday while I was driving to work, I pulled up at a stop light and a shiny black suburban passed by. OMG it was Oprah driving the car. Well…not really. It was a woman that looked just like her.

While figuring out what to type in this paragraph, I did a google search for “Oprah Vegan” because I remembered the show where she went vegan for a week with all of her staffers and LOOK! that post was a year ago! WHAT WHAT?! I think this means we’re destined to meet. Or if not, maybe someone who knows her really well could get her drunk on Moscow Mules and have her call my voicemail? All I want her to say is TRACY SHUTTERBEAN in her voice. It would seriously make my decade.

I wonder if Oprah would like this salad? I’m pretty sure she would. Besides the base of romaine lettuce, there’s a bit of brown rice, avocado chunks, cucumber, nori shreds, edamame, carrots & sesame seeds. It’s hearty yet light! I bet she’d ask for more green onion miso dressing. Of course she’d ask for more dressing! That dressing IS SO DANG GOOD.

Without further adieu…

SUSHI ROLL EDAMAAAAAAAAAAAAAAAME SAAAAAAAALAD FOR EVERYONE!

Did I tell you that Cooper can do the Oprah voice now? It’s glorious.

And we’re off!

First things first. Green onion miso dressing.

Ginger grating & miso!

Green onion chopping.

The star ingredients.

Green onions, ginger, garlic & miso go into a blender. Water goes in too. BLEND!

Green onion miso dressing!

Take the edamame (I always feel like I’m spelling that wrong) and put it in a bowl with a little agave & rice wine vinegar.

Set aside.

Salad ingredient TIME. Get yo’ chop on!

Use kitchen scissors for your nori. It’s easier than cutting with a knife.

Get all your ingredients together. Look who showed up! Hello, cooled brown rice. Nice of you to stop by.

Lay down a foundation of romaine. Top with dressing. Stir.

Add the rest of your fun stuff.

EDAMAME!! I spelled that right, right?!

Mismatching chopsticks… Go ducks!

Leftovers for lunch tomorrow.

I can’t wait for lunch tomorrow!

Sushi Roll Edamame Salad

Makes 4 servings

(recipe slightly adapted from Appetite for Reduction by Isa Chandra Moskowitz)

• 3/4 cup dry brown rice, cooked and cooled
• 1 cup shelled frozen edamame, thawed
• 1 tbsp rice vinegar
• 1 tsp agave nectar
• 8 cups romaine lettuce, chopped
• 1 small cucumber, cut into small pieces
• 1 medium size carrot, shredded
• 1 cup thinly sliced green onion
• 4 teaspoons sesame seeds
• 2 sheets nori, chiffonaded
• 1 avocado, chopped
• 1 recipe Green Onion-Miso Vinaigrette (recipe below)
• sriracha (optional)

In a small bowl, mix the edamame, rice vinegar and agave together, set aside.

Set out 4 bowls and divide the ingredients evenly among them. Place the lettuce in a bowl and drizzle a spoonful of dressing on top. Add rice, cucumber, carrot shreds, green onions, sesame seeds, nori and avocado to the lettuce and drizzle more green onion miso dressing on top. Top with a bit of sriracha and dig in!

Green Onion-Miso Vinaigrette

• 1/4 cup red miso
• 1 cup roughly chopped green onions
• 3 tbsp rice vinegar
• 2 tsp minced ginger
• 1 clove garlic
• 2 tsp agave nectar
• 2 tsp toasted sesame oil
• 1/2 cup water

Put everything in a blender and blend until smooth. Chill until ready to use.

ADDITIONAL OPTIONS/ADD-INS:

• wasabi
• pickled ginger
• smoked salmon
• kale