Tag Archives: cooking

My delicious adventures in homemade vegan sushi

I’ve been making sushi. No bamboo roll mat needed, no fish, just fresh rice, avocado, sesame seeds, wasabi, seaweed sheets and a lot of love!


These maki rolls are delicious, healthy, affordable, cruelty free and fun to make.

I bought a package of 10 roasted sushi sheets at my supermarket for about two bucks. I bought a bag of my favorite rice, some rice wine vinegar, wasabi, some sesame seeds and the rest is just your fillings.


Don’t put hot rice on your seaweed sheets, wait for it to be room temperature and then spread it on the seaweed sheet with a plastic spoon.


I added some rice wine vinegar to my rice and stirred it in. You leave the top inch with no rice so you can spread some water on it with fingers as you roll up.


You put your fillings in the middle and roll. I got it on my first try but they say it takes practice. So easy, delicious and super healthy!


I discovered how to do this by watching YouTube videos by High Carb Hannah and Cheap Lazy Vegan. Love both those channels!

It’s a great vegan lunch or dinner, and so fun to make! I’ve made these sushi rolls twice now and they were delicious until the last piece! I drink a cold homemade elderflower Italian soda with my vegan sushi.


xxSerena

Zucchini lasagna 

Today I found a bag of small beautiful zucchini for one dollar. Don’t ask me how it was done, this was a blessing and I don’t want to jinx it.

I had some staples cheese, tomato sauce, onion, spices and some turkey sausage so I thought… Zucchini lasagna. No pasta just thinly sliced zucchini as noodles. I put it in the oven for 45 minutes at 350° and it was so good. If you want to keep it vegetarian leave out the turkey and add mushrooms, peppers or corn.

Ingredients:

3 to 4 zucchinis, cut the tips off, slice longitudinally
Half a jar tomato sauce.
Three turkey sausages, casings removed.
One onion, diced
Spices: turmeric, Greek seasoning, garlic aoli granules, pinch hot chili flakes, S&P

Directions:

  1. Clean zucchini, cut off ends and slice longitudinally
  2. Diced onion and cook with turkey sausage under medium heat with turmeric, salt, Greek spices for ten minutes. Add tomato sauce & simmer.
  3. Coat bottom of the glass dish with tomato sauce or half a teaspoon olive oil. Lay slices of zucchini, layer the tomatoes sausage onion mixture, cheese and then another layer of zucchini the opposite way from before. Keep stacking and layering. Topped with tomato sauce and cheese on top.

Zucchini lasagna!!! It was so delicious 🤗👌🏼❤️‼️😁

xxSerena

Turkey muffins

With less than 8% fat, about 22g of protein in a serving of 100g, for my macros, turkey muffins were a perfect lunch idea.

When I made them yesterday I can’t begin to tell you how amazing the aroma was steaming out of the oven. I ate this over spinach and with roasted sweet potato.

Ingredients:

500g (1 package) extra lean ground turkey
1 red bell pepper chopped into tiny squares
1/2 red onion also chopped into tiny squares
1 egg
2 teaspoons sweet chili sauce for chicken
1 teaspoon soy sauce
1 tablespoon Maille Dijon mustard
1 teaspoon rice vinegar
1 teaspoon garlic pepper

Directions:

  1. Preheat oven to 375° before preparation
  2. Combine all ingredients in a large mixing bowl
  3. Drop turkey mixture into silicone molds
  4. Bake for 20 minutes. Turn oven off and let muffins set for an additional 20 minutes in warm oven.
  5. Serve with steamed vegetables, spinach, sweet potato or rice.


I can’t tell you how much I enjoyed these muffins! Finally, delicious turkey that was moist, flavorful  and a great lean protein that goes with other healthy options.

I will definitely be making these many more times again this year! How do you cook with ground turkey or chicken?

xxserena

Vegan meat and potato dinner

I made seitan from scratch the other day. I had watched the documentary called “Cowspiracy” and thought it was so motivating! 

So here’s my recipe for chunky potatoes with meat n onions; vegan style! 

Boil diced potatoes and add spinach: 


I wanted Asian flavours so I added Braggs amino acids (soya sauce), rice vinegar, sweet chili sauce and a splash of apple cider vinegar.


I cooked that together covered for about 10 minutes under low heat.


Then I fried my seitan, diced, with diced onions and some all of oil and water. 

The “meat” has a spicy flavor, good meaty consistency and goes well with the potatoes and onions and spinach.

It might not look like much but I’m proud of myself for making it and truly enjoying it! 


I made my meat from scratch! 

Have you ever tried seitan? Do you think you would like it? 

xxSerena 

How to make seitan and what is it? 

Seitan is a popular meat substitute that you can make easily in your own kitchen. Why would you want to? Because eating meat is taxing on the environment. 

It’s popular with vegans, delicious, and super high in protein. Basically seitan is vital wheat gluten. So it’s all gluten! And what is gluten? It’s flour with all the starch removed. Gluten free flour? It’s flour with only starch and all the protein removed.

It is very low in fat, about 1.9 g per 100 g serving. It is very high in protein, about 75 g out of 100 g serving.

So it has the same make up as a lean protein except meat protein has L lysine and seitan does not. So it’s not considered a complete protein. But no worries. You can get L lysine from a number of different sources, including plant-based sources. Mung bean sprouts and most fruits and vegetables have lots.

How do you make seitan? 

Ingredients: 

1 cup vital gluten flour

1 cup vegetable broth 

2 tablespoons Herbs and spices 

Directions: 

  1. Mix flour with broth. Add herbs. Knead for two minutes. Dough should be puffy and stringy.
  2. Pull apart into three equal sized pieces and flatten out into round patties.
  3. Bring to boil in vegetable broth and herbs. Turn heat down to lowest setting. Cover. Simmer for 45 minutes.
  4. Freeze unused cooled portions in broth for up to six months.
  5. Fry seitan in some oil with onions and use in a recipe as you would meat.

See the next blog on how to eat in a recipe! 

xxSerena 

Marinated chicken with potatoes 

In accordance with my marination series I will now announce my second marinade! 

It is garlic herb seasoning and extra virgin olive oil. 


It wasn’t bad. I could definitely taste the marinade because I left it on overnight and it was very garlicky.

This time I decided to boil some diced red potatoes to eat with the chicken.


I decided to cook some diced onions, add the chicken and then eat over the boiled potatoes. I did need to add some mustard and sweet chili sauce for chicken. 

I diced the chicken too: 


Turned out pretty good. In the middle of my cooking, I got a very exciting package from FedEx, delivered priority overnight:


But that’s a tale for another day. Let’s get back to that chicken, shall we?!?


So filling. Totally boring compared with all the yummy stuff out there but it’s lean, helps muscle growth and aids fat loss! 

xxSerena 

Marinating organic chicken breasts meal prep

I finally found a pack of organic chicken breasts at Costco. 


I decided to divide the pack into three. Two chicken breasts per freezer ziplock bags. 

I washed them, dried them and marinated the first two in freshly dried basil, extra virgin olive oil and balsamic vinegar. 


Chicken breasts are versatile since you can eat them or cook them so many different ways. I will share with you the other two marinades in future blog posts.

For the basil, extra-virgin olive oil and balsamic vinegar marinade I decided to pan fry the breasts after marinating for eight hours.

Then I served over chopped greens and a quinoa kale mixture.


I made an extra serving for lunch at work the next day.


It was good. Next time I will add half an avocado and a extra drizzle of balsamic for more healthy fat and flavour. 

What’s your favourite marinade for chicken breasts? Look for future blogs to see how I marinated the other two servings! 

xxSerena 

Easy classic chili recipe 

Everyone loves chili.

If you’re vegetarian or just want a break, just omit the meat and add chopped fresh peppers, portobello mushrooms, or … What else would go well in a steaming hot bowl of delicious and healthy chili? Leave a comment and let me know!

Note please, this recipe has beans in it so if you are a purist than stay away from this recipe. Don’t look!

Ingredients:

1-1.5 lbs ground beef
1 large chopped onion
1 pack chili seasoning mix
1 can passata or diced tomatoes
1 jar tomato sauce
2 cups of water
1 can white kidney beans
1 can red kidney beans
1 cup fresh mushrooms, quartered
1 can corn

Directions:

  1. Brown beef and onions together. Medium high heat.
  2. Add can and jar of tomato sauce, drained beans, seasoning pack, mushrooms, corn and water.
  3. Simmer for one hour, stirring every 10 to 15 minutes. Low heat. Covered.

And voila! This chilli can last the week in the fridge but it probably won’t last that long because it is so delicious. It will get better with time because the flavours will begin to combine and the chili will thicken. Great toppings for this is plain Greek yogurt, sour cream, cheese, chopped green onion or hot sauce.

Calories? This chili has about 250 calories per cup, loads of fibre from the beans and corn, about 22 grams of protein, about 9 grams of fat and about 23 grams of carbohydrate.

Brown beef and onions over medium/high heat for about 10-15 minutes until all beef is cooked. If you wish drain some fat after this step. All photography in this blog by @serenapeace (Instagram)
I used this seasoning packet but you don’t have to! Use a mixture of 1 teaspoon cumin powder, one teaspoon red chili powder, one teaspoon minced garlic and one teaspoon ginger if you like instead! If you want a smoky taste, you can also add liquid smoke or Worcestershire sauce (a teaspoon of each or more to taste!)
Love the simple directions to make chili on the back! Even though this packet said hot and spicy it wasn’t especially hot or spicy but added a great flavor to the chili!
I use one can of diced tomatoes and one jar of spaghetti sauce in my pot of chili. I add water to the jar/can and swish it around to get the last bits of tomato into the chili! Add more beans or different beans if you wish here! I also add one can of canned corn. Notice the face of a murderer in the background since I love to watch Dateline with Keith Morrison as I cook!!
MMMMmmm mushrooms. If you don’t like, add peppers. I like mushrooms!
Canned diced tomatoes work the best in chili for some reason.
First time using a flavor packet; I’m glad I did! Taste was awesome.
After half an hour of cooking. Still not ready but I couldn’t resist a taste at this point.

I topped mine with Greek yogurt but try sour cream or cheese if you wish!

 

 


The chili will thicken as it stands so it would also be delicious over rice or pasta.


Let me know how you like it!

xxSerena

Fat-burning cabbage vegetable kombu soup 

After a week of eating out, shovelling in the delicious savoury cooked delights that my city has to offer…

 

I decided I need a break.
When I’m serious about it, losing a few pounds and getting back to normal, I make either a mung bean lentil soup or a cabbage-based soup.

I decided to make a cabbage soup with a crown of broccoli, a chopped red onion, two strips of kombu, celery, carrots and some vegetable bouillon. 


I bought the seaweed in dried squares, added it into the soup like an herb bouquet, and then threw it out after it had been in the soup for a few hours.

Are used to to make my batch but I realize now that you only need one because it swells up and expands. The reason for the seaweed is that it adds great benefits to the broth.

The recipe is easy. I started with only a teaspoon of olive oil, chopped small red onion, 10 black peppercorns, about 10 fennel seeds and they cooked that for about 5 to 10 minutes. Then I added the chopped celery and carrot.


Then came the cabbage, broccoli and the water, of which I added enough to fill the pot, probably 8 to 10 cups.


Then I added the combo seaweed and one vegetable flavouring pack, in the form of a gel. 


I simmered the soup for 20 to 25 minutes and then added fresh herbs. I used thyme, sage, Italian parsley and some rosemary.


Drink as much soup as you can, exercise, sleep well, drink lots of water, go for massage and feel better!

xxSerena 

How and where to store your groceries

Storing your groceries properly can be confusing. How do you know how long something will last? Where is the best place to store it?

Here is a handy chart to help you organize and plan:

  
Do you agree with this chart?

xxSerena