Month: June 2012

Vegetarian Recipe: Sweet and Sour Mango Pickle

The Vegetarian Recipe for Sweet and Sour Mango Pickle: servings – 8 to 10 Ingredients 1 kg firm unripe mangoes (wash and cut into strips) 1/2 cup rice vinegar 1/2 cup drinking water Seasonings 10 preserved sour plums (take the flesh) 1/2 cup sugar 1 tbsp salt Method Combine salt and mangoes; marinate for 10 minutes. Add sugar and mix well; marinate for another 10 minutes. Blend preserved sour plums, rice vinegar and water until smooth; pour over the mangoes and mix well. Transfer to a jar and keep in the refrigerator for 2 days before...

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Vegetarian Recipe: Vegetarian Satay (Grilled Soy Meat)

  The vegetarian recipe for Vegetarian Satay (Grilled Soy Meat): servings – 12 bundles Ingredients 60 textured vegetable protein/TVP cubes (soak in water until soft and remove) 2 tbsp butter 2 tbsp cumin seeds (grind or pound) Seasonings 2 tbsp soy sauce 1 tsp turmeric powder 1 tbsp sugar Method In a mixing bowl, combine butter, ground cumin seeds, soy sauce, turmeric powder and sugar. Then, place the TVP cubes into the above mixture and marinate for 1 hour. Thread the marinated TVP cubes onto the bamboo skewers (12 skewers; 1 bundle = 5 TVP cubes). Grill until golden brown or put...

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Vegetarian Recipe: Eight Treasure Porridge

The vegetarian recipe for Eight Treasure Porridge: servings – 6 Ingredients 1 cup rice (wash) 1/2 cup raisins 1/2 cup groundnut kernels 6 red dates (remove the pits) 1/8 cup red beans 1/8 cup mung beans 1/8 cup peeled pumpkin seeds 1/4 cup coix seeds/Job’s Tears 1 snow mushroom/silver ear mushroom (soak in water until soft and tear into small pieces) 8 cups water Seasonings 1/2 tbsp salt Method Place all the ingredients in a pot and cook until mushy. Add salt and stir well....

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Vegetarian Recipe: Fried Mung Bean Cakes

The vegetarian recipe for Fried Mung Bean Cakes: servings – 10 cakes Ingredients 2 cups mung beans (soak in water for 1 hour and drain) 1/2 cup + 3 tbsp wheat flour 1/2 cup + 3 1/2 cups water 1/2 cup sugar Method Batter: Combine wheat flour (1/2 cup) and water (1/2 cup) and stir to form a smooth batter; set aside. Place mung beans and water (3 1/2 cups) in a pot and cook over low heat until fully absorbed. Remove, add wheat flour (3 tbsp) and sugar; mix evenly. Form into rounds and coat with the batter. Deep fry...

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Vegetarian Recipe: Palak Paneer (Spinach and Cottage Cheese Curry)

The vegetarian recipe for Palak Paneer (Spinach and Cottage Cheese Curry): servings –5 Ingredients 250 g fresh spinach leaves 100 g paneer/Indian fresh cheese (cut into 1 cm cubes) 1/2 cup roasted cashew nuts (grind) 1/4 cup roasted almonds (chop) 1/2 cup plain yogurt 2 tbsp cream cheese – suitable for vegetarians 1 tsp coriander seeds 1 tsp mustard seeds 1/2 tsp cumin seeds 1 dried chili (chop) 1 green chili (chop) 1/2 tsp salt 3 tbsp vegetable oil 1 cup water Method Heat oil, saute dried chili, coriander seeds, mustard seeds and cumin seeds until fragrant. Add spinach, stir...

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Vegetarian Recipe: Pan-Fried Napa Cabbage With Ground Flax Seeds

The vegetarian recipe for Pan-Fried Napa Cabbage with Ground Flax Seeds: servings – 4 Ingredients 150 g napa cabbage (cut into strips) 1/2 cup ground golden flax seeds (mix with some water) 1/2 tsp salt Method Heat oil, saute napa cabbage and salt until fragrant. Evenly pour the flax seed paste over the cabbage. With low heat, pan-fry both side until fragrant. Dish out and...

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Vegetarian Recipe: Cinnamon Rolls

The vegetarian recipe for Cinnamon Rolls: servings – 10 buns Cinnamon Sauce 2 tbsp cinnamon powder 3 tbsp sugar 2 tbsp water Place all the ingredients in a sauce pot. Cook over low heat and stir until the sugar dissolves. Remove and cool. Dough 4 1/2 cups wheat flour (sieve) 2 tsp instant dry yeast 2 tbsp butter 2 tbsp sugar 2 tsp salt 2 cups water Combine all the ingredients and knead the dough until smooth. Flour a flat surface and roll the dough into a long loaf. By using a rolling pin, flatten the dough loaf into...

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Vegetarian Recipe: Cucumber, Bell Pepper and Fennel Salad

The vegetarian recipe for Cucumber, Bell Pepper and Fennel Salad: servings – 4 Ingredients 1 red bell pepper (dice) 1 yellow bell pepper (dice) 1 cucumber (core and dice) 1 cup cooked chickpeas 1/2 cup chopped fennel leaves Seasonings 1/2 cup yogurt 1/2 lemon (squeeze the juice) 3 tbsp extra virgin olive oil 1 tsp salt Method Toss diced red & yellow bell peppers, cucumber and chickpeas together in a salad bowl. Vigorously whisk yogurt, lemon juice, olive oil and salt together to form a smooth dressing. Pour the dressing over the vegetables and chickpeas; toss to combine well. Sprinkle...

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