August 22, 2017 • Nancy Wolfson-Moche

We waited. And waited.  In south Florida, the moon did not fully eclipse the sun.  Our homemade cereal box viewers revealed just a bite-sized portion of the sun in shadow. We still crave the total eclipse experience, but this pre-eclipse representational breakfast fired us up.

serves 3-4










One package of nori seaweed snacks

One cup white sushi rice, cooked and cooled

½ cup unpasteurized sauerkraut

1 avocado, pitted and sliced

¼ cup broccoli micro sprouts

8 ounces sprouted super-firm tofu

3 pink radishes

½ cup umeboshi plum vinegar

¼ cup pan-roasted carrots, julienned


First, about an hour before preparing these nori multi-decker sandwiches, pickle the tofu and radish. Slice the tofu into quarter-inch-thick rectangular slices and place in a glass bowl.








Mix ¼ cup of ume plum vinegar with ¾ cup of spring water; pour over the tofu and let sit in a cool place for an hour or two.  You can refrigerate the leftover pickled tofu and grill it the next day.

Slice the radishes into paper-thin round moon shapes. Place in a glass bowl and pour another batch of the ume plum vinegar + water mixture over it and allow to quick pickle or “quickle” for upwards of an hour.










Now build the sandwich: Place on rectangular piece of nori on a plate. Cover with a layer of cooked and cooled sushi rice.






Place two of the radish “moons” on top of the rice.








Add a handful of the micro sprouts.

Next layer the carrots, tofu, sauerkraut and avocado — in no particular order. Top with another piece of nori.  Then do it again and again.















©Nancy Wolfson-Moche 2017



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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).