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!
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.
My third chicken marinade is Asian style! This marinade has Sirracha (hot), soya sauce (salt), a dash of fish sauce (ferment), rice wine vinegar (sour), sesame oil (flavour) and sweet chili sauce (sweet)!
Does chicken with rice, which I made using Asian spices.
I diced the chicken and pan fried it until fully cooked in some olive oil.
I love stuffed mushrooms. Mushrooms hold stuffing really well and to be honest I love stuffed fish, stuffed cabbage, stuffed pastry, the list goes on and on. I like something delicious inside something already delicious! Anyways I’ll stop the ramble before this gets off-topic. Back to my stuffed Portobello mushrooms.
This recipe makes two stuffed mushrooms. For a dinner of two you can serve this as the main course along with a side of salad, pasta or potatoes.
This warm winter soup recipe is great for so many reasons: health-wise it’s high in protein and low in fat. It’s even got vitamins, minerals and fiber. It’s very easy to make, if you don’t mind letting a soup simmer on the stove for a few hours while you do other things, stirring ever hour or so. It’s also so delicious. You have a great mingling of spices, spinach, butternut squash, chicken, onions and of course the star of the dish – what gives it the thick wonderful consistency of a stew – yellow split peas.
Yellow split peas are low in fat and high in fibre & protein.
Here are some basic nutritional facts for yellow split peas:
Here’s a great winter recipe that I learned from my cousin’s wife. She uses chicken on the bone. To keep mine lowfat I use rotisserie chicken breast.
450 grams yellow split peas (half the bag)
2 cups diced butternut squash
8 cups vegetable or chicken stock
1 small onion, diced
1/2 teaspoon olive oil
1 teaspoon garlic purée
1 teaspoon ginger purée
2 cup spinach or 1/2 package frozen spinach
2 pieces rotisserie chicken breast, diced
Salt, pepper, 2 teaspoons dal spice mix (tumeric, Red chili, black pepper, cumin, coriander, brown Cardiman, green cardamom, dehydrated dill, citric acid)
Fry diced onions in olive oil with salt, pepper and dried spice mix. Cook under medium heat for about 6-8 minutes and you can smell the aroma.
Add rinsed yellow split peas, garlic and ginger. Stir to mix.
Add butternut squash and spinach. Stir.
Add stock and cooked chicken. Reduce heat to low and simmer for four hours, stirring once an hour, until squash and lentils almost dissolve.
It was very delicious by the way! Plus nutrient dense so a great weight loss dish.
Have you ever cooked with yellow split peas? Do you enjoy lentils?