Month: April 2012

Vegetarian Recipe: Sweet and Sour Soy Protein

The vegetarian recipe for Sweet and Sour Soy Protein: servings – 4 Ingredients 20 textured vegetable protein/TVP cubes (soak in water until soft and remove from water) 1 red bell pepper (cut into small pieces) 1 green bell pepper (cut into small pieces) 1/2 cup wheat flour 1/3 cup self-rising flour 1/2 cup water Seasonings 1 1/2 tbsp sugar 1 tbsp chili sauce 2 tbsp tomato sauce 1 1/2 tsp salt Method Combine wheat flour, self-rising flour and water. Coat the TVPs with the batter, fry until golden brown, dish out, drain and set on a plate. In some remaining...

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Vegetarian Recipe: Wholemeal Tortillas

The vegetarian recipe for Wholemeal Tortillas: servings – 12 tortillas Ingredients 2 cups wholemeal flour 1 cup hot water 1/8 tsp olive oil 1/2 tsp salt Method Place wholemeal flour (1 cup), olive oil and salt in a mixing bowl. Add hot water and stir evenly. Add the remaining wholemeal flour (1 cup), mix well and knead into a smooth dough. Spread some wheat flour on a table and over the dough. Roll the dough into a long loaf shape, divide into 12 portions and flatten them into rounds with a rolling pin. Pan-fry both sides until fragrant....

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Vegetarian Recipe: Kombu Sushi

The vegetarian recipe for Kombu Sushi: servings – 3 Ingredients 1 cup calrose rice/sushi rice 2 cups water 1 small piece kombu/kelp (soak in water until soft, cut into long strips, blanch in boiling water and drain) Seasonings 2 tbsp rice vinegar 1 tbsp sugar Method Place calrose rice and water in the rice cooker and cook. When the rice is ready, dish out and cool. Add rice vinegar and sugar; mix evenly. Form into ovals and bundle up with kombu strips. Serve with soy sauce and...

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Vegetarian Recipe: Steamed Brown Sugar Cupcakes

The vegetarian recipe for Steamed Brown Sugar Cupcakes: servings – 10 cupcakes Ingredients 1 1/2 cups brown sugar 3 cups wheat flour (sieve) 2 tsp baking powder 1 tsp baking soda 2 cups water Method Place brown sugar and water (1 1/2 cup) in a pot, bring to a boil, stir well and turn off the heat. Add baking powder, gently stir and let it cool. Add wheat flour and mix evenly to form a smooth batter. Combine baking soda with 1/2 cup warm water, add it to the batter and stir well. Place paper cup cake cases in the...

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Vegetarian Recipe: Sweet Potato Curry

The vegetarian recipe for Sweet Potato Curry: servings – 4 Ingredients 3 sweet potatoes (steam until soft, peel and cut into chunks) 6 green chilies (remove the stem and cut into small pieces) 8 cauliflower florets 20 curry leaves 4 stalks lemongrass (dice) 4 limes (squeeze the juice) 1/2 cup coconut milk 2 cups water Seasonings 1 tsp salt Method Place sweet potatoes, green chilies, cauliflower, curry leaves, lemongrass and water in a blender; process until smooth. Pour the puree into a pot and bring to a boil. Add salt, coconut milk and lime juice. Stir evenly and briefly simmer....

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Vegetarian Recipe: Banana Chips

The vegetarian recipe for Banana Chips: 2 jars of chips Ingredients 6 large unripe bananas 2 tbsp salt Method Dissolve salt in a 200 cc water. Peel the bananas, soak in the salt water, drain and slice. Heat oil and fry the banana slices until slightly golden brown. Dish out, drain, and serve or store the chips in airtight...

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Vegetarian Recipe: Spaghetti with Tomato Sauce

The vegetarian recipe for Spaghetti with Tomato Sauce: servings – 4 Ingredients 250 g spaghetti (cook in boiling water until tender, dish out, drain and set aside) 64 g or 4 portions soft cheese – suitable for vegetarians 4 tbsp tomato puree 4 tbsp tomato sauce 2 tbsp olive oil 3 cups water Seasonings ground black pepper to taste salt to taste Method Heat olive oil. Add in tomato puree, tomato sauce, soft cheese and water. Stir to combine evenly and bring to a boil. Ladle the sauce over the spaghetti. Sprinkle salt and ground black pepper over....

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Vegetarian Recipe: Pumpkin and Peanut Butter Dipping Sauce

The vegetarian recipe for Pumpkin and Peanut Butter Dipping Sauce: servings – 500 g dipping sauce Ingredients 500 g pumpkin (peel, cut into chunks and steam until soft) 1/2 cup peanut butter 3 tbsp coconut milk 1 cup water Seasonings 1/2 tsp salt 1/2 tsp sugar 1/2 tsp chili powder 1/2 tsp curry powder Method Place pumpkin and water in a blender; process until smooth and set aside. Heat oil, saute curry powder and chili powder until fragrant. Pour in the pumpkin puree. Add salt, sugar and coconut milk; stir evenly and briefly simmer. Add peanut butter, mix well and...

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Vegetarian Recipe: Chickpea and Coconut Spicy Salad

The vegetarian recipe for Chickpea and Coconut Spicy Salad: servings – 3 Ingredients 1 cup coconut meat (slice) 1/4 cup chickpeas (soak in water for about 2 hours and steam until soft) 1 tbsp curry leaves 1 tsp mixed spices salt to taste Method Heat oil and saute curry leaves until fragrant. Add mixed spices and saute until evenly mixed. Dish out and place in a mixing bowl. Add coconut meat, chickpeas and salt. Mix well and...

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Vegetarian Recipe: Wheat Germ Crusted Mushroom Burgers

The vegetarian recipe for Wheat Germ Crusted Mushroom Burgers: 8 vegan burgers Ingredients 200 g white button mushrooms (wash and cut each into 6 halves) 2 cups textured vegetable protein (TVP) grains 1 cup mashed potatoes 1 cup roasted cashew nuts (coarsely grind) 1 cup wheat starch 1 cup raw wheat germ 1/2 cup vegetable oil 1 1/2 cup water Seasonings 1 tbsp salt 1 tsp ground black pepper 1 tsp crushed dried oregano 3 tbsp nutritional yeast flakes Method Heat oil and fry TVP till golden brown. Add button mushrooms, oregano and salt; combine and saute until the mushrooms turn...

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How to Make Vegan Kimchi

Homemade/DIY Vegan Kimchi (Easy and Speedy Version): servings – 1 jar Ingredients 250 g napa cabbage (wash) 1 tbsp salt 3 tbsp sugar 1/2 cup rice vinegar 1/2 tbsp chili powder Method Spread salt on napa cabbage leaves and marinate for 2 hours. Wash away the salt, squeeze out the water and cut the cabbage into small pieces. Place the napa cabbage, sugar, chili powder and rice vinegar in a glass jar. Mix evenly and refrigerate overnight....

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Vegetarian Recipe: Sauteed Bean Curd Puffs with Lemongrass

The vegetarian recipe for Sauteed Bean Curd Puffs with Lemongrass: servings – 3 Ingredients 2 stalks lemongrass (cut into thin strips) 6 bird’s eye chilies (slice) 6 bean curd puffs Seasonings 1/2 tbsp vegetarian oyster sauce 1/4 tsp salt 1/2 cup water Method Heat oil, saute lemongrass over low heat until fragrant. Add bird’s eye chilies, combine and saute until fragrant. Add bean curd puffs, vegetarian oyster sauce, salt and water. Stir evenly and briefly simmer. Dish out and...

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Vegetarian Recipe: Black Sesame Dessert Soup

The vegetarian recipe for Black Sesame Dessert Soup: servings – 3 Ingredients 1/2 cup black sesame powder 1/4 cup glutinous rice flour 2 1/2 cup water 2 tbsp sugar Method Stir-fry (without oil) black sesame powder and glutinous rice flour until fragrant. Dish out and place in a pot. Add water, bring to a boil and briefly simmer. Add sugar, stir evenly and...

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Vegetarian Recipe: Coconut Fried Rice

  The vegetarian recipe for Coconut Fried Rice: servings – 2 Ingredients 2 cups cooked rice 1 cup grated coconut 3 tbsp vegetable oil Seasonings 1 tsp mixed spices 1 tsp salt Method Heat oil, stir-fry grated coconut until light brown. Add mixed spices, rice and salt. Stir-fry until fragrant. Dish out and...

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Vegetarian Recipe: Vegan Jelly

The vegetarian recipe for Vegan Jelly: servings – 15 jellies Ingredients 3 cups soaked coral grass (*wash coral grass, soak in water overnight and drain) 3/4 cup sugar 2 tbsp corn starch 1 tsp vanilla flavour 2 1/2 cups water Food Colors 3 drops liquid food color – bright red 3 drops liquid food color – apple green 3 drops liquid food color – yellow Method Place all the ingredients in a blender and puree until smooth and jelly-like. Pour the puree into a pot, heat on low flame and keep stirring until first boil. Divide the puree into 3 equal portions. Mix...

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Vegetarian Recipe: Braised Groundnut Kernels with Pickled Vegetables

The vegetarian recipe for Braised Groundnut Kernels with Pickled Vegetables: servings – 8 Ingredients 1 pickled mustard tuber/榨菜 zha cai (cut into strips, soak in water and drain) 1/2 kg preserved vegetable/梅菜 mei cai (cut into strips, soak in water and drain) 1/2 cup groundnut kernels 4 cups water 1/2 cup vegetable oil Seasonings 1/4 tsp salt 1/2 tsp vegetarian seasoning Method Heat oil, stir-fry pickled mustard, preserved vegetable and groundnut kernels until fragrant. Add water and braise over low heat for 1 hour. When the liquid is almost fully absorbed, add salt and vegetarian seasoning. Stir evenly and cook...

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Vegetarian Recipe: Rava Dosa (Semolina Crepes)

The vegetarian recipe for Rava Dosa (Semolina Crepes): servings – 4 to 6 Ingredients 2 cups semolina 1/2 cup wheat flour 1/2 cup rice flour 1 liter water 3 dried chilies (cut into small pieces) 1 tbsp cumin seeds 1/4 cup curry leaves (finely chop) 1 tsp salt Method Combine semolina, wheat flour, rice flour and water; mix evenly and leave aside for 10 minutes. Add dried chilies, cumin seeds, curry leaves and salt; mix evenly. Preheat a non-stick pan over low heat. Coat the pan surface with some oil. Pour 1 ladle batter into the pan, spread it evenly and fry...

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Vegetarian Recipe: Pumpkin Fried Rice

The vegetarian recipe for Pumpkin Fried Rice: servings – 2 Ingredients 150 g pumpkin (peel and cut into small cubes) 2 cups cooked rice 2 tbsp vegetable oil Seasonings 1 tsp salt ground black pepper to taste Method Heat oil and stir-fry pumpkin cubes until fragrant. Add rice, salt and ground black pepper; stir evenly. Add some water and stir-fry until fragrant. Dish out and...

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Vegetarian Recipe: Vegan Kaya (Eggless Coconut Jam)

The vegetarian recipe for Vegan Kaya (Eggless Coconut Jam): 5 cups vegan kaya Ingredients 1 cup pumpkin flesh (steam until soft) 1 cup soaked coral grass (*wash coral grass, soak in water overnight and drain) 1 1/2 cup coconut milk 1 cup coconut palm sugar (crush) 4 pandan leaves (cut into thin strips, blend with 1 cup water and filter to extract the juice) Method Place pumpkin, coral grass and pandan juice in a blender; process until smooth and set aside. Dissolve coconut palm sugar over low heat. Add coconut milk and stir well until it boils. Add the...

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Vegetarian Recipe: Steamed Beetroot Served with Yogurt

The vegetarian recipe for Steamed Beetroot Served with Yogurt: servings – 2 Ingredients 250 g beetroot (peel, steam until soft and slice) 250 g broccoli (cut into florets, blanch in boiling water and drain) 2 potatoes (peel, cut into strips, fry until golden brown and drain) Seasonings 1 tbsp olive oil ground black pepper to taste salt to taste Method Set beetroot slices, broccoli florets and potato fries on serving plates. Sprinkle over with olive oil, ground black pepper and salt. Serve with plain...

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Vegetarian Recipe: Vegan Oyster Omelette

The vegetarian recipe for Vegan Oyster Omelette: servings – 8 omelettes Ingredients 3/4 cup pumpkin flesh (steam till soft) 1/2 cup golden flax seeds (wash, soak in 3 1/2 cups water overnight and drain) 1/2 cup soaked kombu/kelp (*soak kombu in water for 1/2 hour and drain) 2 cans straw mushrooms (cut each mushroom into quarters, mix with 1/2 tsp salt and some vegetarian seasoning) 3/4 cup roasted cashew nuts 1/4 cup coconut milk 1 cup tapioca starch 4 tbsp wheat flour 1/2 cup chopped coriander leaves 1/4 cup vegetable oil Seasonings 3 tbsp nutritional yeast flakes 1 tsp salt...

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Vegetarian Recipe: Soy Curry Noodle Soup

The vegetarian recipe for Soy Curry Noodle Soup: servings – 2 Ingredients 250 g spaghetti (cook in boiling water over low heat for 20 minutes, dish out, drain and place into noodle bowls) 1/2 carrot (slice) 150 g broccoli (cut into florets, briefly blanch in boiling water, dish out, drain and set aside) 2 tbsp peanut butter 2 cups sweetened soy milk 2 cups water Seasonings 1/2 tbsp chili powder 1/2 tbsp curry powder 1/2 tsp salt Method Heat oil, saute curry powder and chili powder until fragrant. Add water, carrot, soy milk, salt and peanut butter; cook for 10...

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Vegetarian Recipe: Crispy Shimeji Mushrooms

The vegetarian recipe for Crispy Shimeji Mushrooms: servings – 2 Ingredients 150 g shimeji mushrooms (wash, remove the base, split into small bunches and drain) 1/2 cup wheat flour 1/3 cup self-rising flour 1/2 cup water Seasonings 1/2 tsp salt 1/4 tsp white pepper powder Method Combine wheat flour, self-rising flour, water, salt and white pepper powder; stir evenly to form a frying batter. Coat the shimeji mushrooms in the batter and fry in hot oil until golden brown. Dish out, drain and...

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Vegetarian Recipe: Penang Fruit Salad

The vegetarian recipe for Penang Fruit Salad (Penang Rojak): servings – 6 Ingredients 1/2 pineapple (peel and cut into bite-sized chunks) 1 cucumber (remove the core and cut into bite-sized chunks) 1/2 yam bean (peel and cut into bite-sized chunks) 1 half-ripe mango (peel, remove the seed and cut into bite-sized chunks) 2 wax apples – jambu air (remove the core and cut into bite-sized chunks) 2 red chilies (finely chop) 1/2 cup roasted peanuts (crush) 1/4 cup white sesame seeds (saute without oil until fragrant) Seasonings 1/2 cup brown sugar 2 tbsp Vegetarian Belacan Chili Paste 2 tbsp dark soy sauce 1 tbsp soy...

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How to Make Vegan Fish

Homemade/DIY Vegan Fish: servings – 2 loaves of 400 g vegan fish Ingredients 1 cup golden flax seeds (soak in water overnight and drain) 1 cup soaked kombu/kelp (*soak kombu in water for 1/2 hour and drain) 2 cups soy beans (soak in water for 4 hours and drain) 1 cup oatmeal 1/2 cup carrot cubes 2 sheets dried seaweed Seasonings 1 tsp sesame oil 2 tbsp nutritional yeast flakes 1 tsp salt 1 tbsp sugar 1/2 tsp black pepper powder Method Soy Mixture Place soy beans, golden fax seeds, kombu and carrot in a food processor. Pulse until...

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