Join Sisstr, Taghiti Gericke, in creating her Rainbow Vegan Sushi Burritos, the perfect post-surf meal that tastes just as good as it looks! Take it away Taghiti: 

I’ve always really loved creating dishes that take time and intention leading up to the final meal. So I’m going to share how to make sprouts and my quick pickled cabbage! You can also buy the ingredients to save time by buying good sprouts and replacing the cabbage with kimchi or sauerkraut. I sometimes use my pickled cabbage and add kimchi too. PROBIOTICS ARE AWESOME! 


Sprouts are a lot of fun! Especially once you get the hang of it. It’s really fun watching them grow more and more green each day and a truly great feeling to finally get to incorporate them into your meals. There’s such a wide variety of nuts, seeds and legumes to choose from too and each have their own unique textures and flavors. So good for you! 

Here I have used alfalfa. This should take between 3-5 days until the sprouts are ready depending on where you live. Mine usually take 5 days. Take two tablespoons of alfalfa seeds and place in a large glass jar. Add water. Cover the jar with a cheese cloth and an elastic band. Leave the jar out of sunlight and soak the seeds for a minimum of 24 hours.

The seeds will eventually grow small shoots and then it is time to rinse, strain, and turn the jar upside down in a small bowl at a slightly tilted angle. Rinse and strain twice a day until they’re ready to eat. It’s very important to rinse daily, do not eat your sprouts if they become slimy. Once the sprouts are ready, refrigerate them and eat within 4 days.


This is a favorite. Everyone that’s tried this at my house loves it so I always have a few jars of this in the fridge (lasts up to 2 weeks in the fridge). You’ll need a big red cabbage, apple cider vinegar, cumin powder, and a little salt.

Slice the cabbage into thin strips and push it into a jar. Add half a teaspoon of cumin and a pinch of salt to about each quarter of the jar, then add apple cider vinegar. The more vinegar you add, and the tighter you back the cabbage into the jar, the faster it will pickle. Put the lid on the jar and shake it a bit and then leave it out of the fridge to pickle. Shake the jar whenever you get the chance! It’s good to leave the jar upside down a few times so it can pickle evenly. Do this for a day or two until the cabbage is ready.


You can cook any rice you would like but the stickier it is, the easier to roll. Here is the recipe for my favorite Yellow Ginger Rice :

2 Cups rice
4 Cups water
Teaspoon turmeric
Pinch salt
Thumb of grated ginger

Add all ingredients, cook on low heat, and once cooked allow to cool down. 


This is so yummy! I eat tahini everyday on everything. Blend all of these together until smooth:

 1 Cup water
4 Mejool dates
1/3 Cup tahini
Pinch salt

Store in a glass jar and if too runny add more tahini.


You will need: 

Coconut oil
Block of tempe
5 to 6 Tablespoons miso paste
1 to 2 Cups of water

Cut tempe into slices and mix miso paste into water. Add coconut oil to the pan and fry the tempe. Then, add miso and cool the tempe until the miso has reduced down to just the paste coating the tempe.


Sliced carrot, cucumber, and avocado
Pickled ginger
Nori sheets

Lay out the nori sheet and spread the rice as evenly as possible and try to save space for the filling. Add all the ingredients evenly and don’t forget to drizzle lots of the Tahini Date Sauce! Roll! Even if this comes out messy, just embrace it! It is delicious and the more you practice rolling sushi rolls, the better you will get at it. Enjoy!! 

With love, 


Check out some additional eats by Taghiti: 

Dish by Dish with Taghiti: Raw Vegan Cake
Dish by Dish with Taghiti: Vegan Lasagna