Month: October 2012

Vegan Recipe: Quick-Fried Edamame Beans with Smoked Tofu

The vegan recipe for Quick-Fried Edamame Beans with Smoked Tofu: servings – 3 Ingredients 200 g edamame beans (peel) 2 pieces lavender smoked tofu (cut into cubes) 5 shiitake mushrooms (soak in water for 2 hours and dice) 3 tbsp vegetable oil ½ cup water Seasonings 2 tbsp soy sauce a little black pepper powder Method Heat vegetable oil and stir-fry shiitake mushrooms until fragrant. Add lavender smoked tofu cubes and quick-fry. Add soy sauce and briefly stir. Add water and cook for 2 minutes. Add edamame beans and stir until all the gravy is absorbed. Dish out, sprinkle...

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Vegan Recipe: Misua Soup with Ginger and Seaweed Sprouts

The vegan recipe for Misua Soup with Ginger and Seaweed Sprouts: servings – 2 Ingredients 120 g salted Chinese noodles/misua 2 tbsp seaweed sprouts 50 g fresh oyster mushrooms (wash and split into 2 to 3 pieces) 1 thumb-size piece ginger (wash and cut into fine strips) 2 tbsp vegetable oil 5 cups water Seasonings 1 tsp salt 1 tbsp nutritional yeast flakes Method Heat vegetable oil over low flame and fry the ginger strips until golden brown; add water and boil over medium heat. Add seaweed sprouts and oyster mushrooms; cook for 5 minutes. Add salt, nutritional yeast...

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Vegan Recipe: Vegan Curry Puffs

The vegan recipe for Vegan Curry Puffs: servings – 12 puffs Curry Filling 4 potatoes (steam until soft, peel and cut into small cubes) 1/2 tbsp curry powder 1/2 tsp chili powder 1 tbsp sugar 1 tsp salt Stir-fry curry powder and chili powder until fragrant. Add potatoes, salt, sugar and some water. Stir evenly and cook until fully absorbed. Remove, place in a big bowl and let cool. Pastry 1/2 cup vegetable shortening 3 cups wheat flour 3/4 cup water 1/2 tbsp sugar some vegetable oil Combine wheat flour, vegetable shortening and vegetable oil. Add water and sugar;...

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Vegan Recipe: Lavender Jelly

The vegan recipe for Lavender Jelly (no gelatin): servings – 15 to 20 jellies Ingredients 3 cups soaked coral grass (*wash coral grass, soak in water overnight and drain) 1 snow mushroom/silver ear mushroom (soak in water until soft and cut into small pieces) 1 tbsp dried lavender flowers – herb (place the herb and 1/2 cup water in a pot, boil until 1/4 cup liquid remains, strain and keep the liquid aside) 3/4 cup crystal sugar 冰糖 bing tang or sugar 2 tbsp corn starch 2 1/2 cups water Method Place all the ingredients in a blender (except snow mushroom) and puree...

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Vegetarian Recipe: Kelp and Mung Bean Soup

The vegetarian recipe for Kelp and Mung Bean Soup: servings – 4 Ingredients 1/2 kelp (soak in water until soft and cut into strips) 1/2 cup mung beans 2 glace dates 5 cups water Seasonings 1/2 tsp salt white pepper powder to taste Method Place kelp, mung beans, glace dates and water in a pot. Cook until the mung beans become mushy. Add salt and stir well. Ladle into soup bowls, sprinkle white pepper powder over and...

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Vegetarian Recipe: Mini Peach Tartlets

The vegetarian recipe for Mini Peach Tartlets (eggless): servings – 10 mini tartlets Pastry 1 1/4 cup wheat flour (sieve) 1/2 tsp instant dry yeast 1/4 cup water 1 tbsp vegetable oil 1/8 tsp salt 1/8 tsp sugar Combine all the ingredients and knead the dough until smooth. Roll out the dough and use a zig-zag cutter to cut into 10 rectangles. Peach Filling 10 slices peach – peach in syrup 3 slices cheese – suitable for vegetarians (chop) 1/8 tsp ground basil leaves Lay the peach slices on the dough rectangles, sprinkle cheese and ground basil leaves over....

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Vegan Recipe: Vegan Spicy Pickles

The vegan recipe for Vegan Spicy Pickles: servings – 6 to 8 Ingredients 600 g unripe mango (dice) 1/3 cup vegetable oil 2 tbsp mustard seeds 1 tsp cumin seeds Seasonings 1 tbsp chili powder 1 tbsp turmeric powder 2 tbsp salt Method Mix diced mango with salt and set aside to marinate for 10 minutes. Heat vegetable oil over low heat, fry mustard seeds and cumin seeds until they start to crack, remove and let cool. Add chili powder and turmeric powder to the salted diced mango (Step 1), mix well and set aside to marinate for another 15 minutes. Pour...

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Vegan Recipe: Fried Long Beans

The vegan recipe for Fried Long Bean: servings – 4 Ingredients 7 long beans (cut into 2-inch sections) 2 tsp white sesame seeds 1/4 cup self-rising flour 1/4 cup tapioca starch 1/8 cup water Seasonings 1 tsp salt Method Combine white sesame seeds, self-rising flour, tapioca starch, salt and water; mix well to form a smooth batter. Dip the long beans in the batter, mix well, stack several long bean sections and fry in hot oil. Continue to stack and fry until all the long beans are used up. Fry until golden brown, remove, drain and...

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Vegan Recipe: Clay Pot Taro Rice

The vegan recipe for Clay Pot Taro Rice: servings – 5 Ingredients 500 g taro (peel and dice) 2 cups white rice (wash and drain) 1 cup soya mince 1 cup shiitake mushrooms (soak in water until soft and dice) ½ cup vegetable oil 3 ½ cup water Seasonings 2 tbsp soy sauce ½ tsp five-spice powder 1 tbsp salt Method Heat oil, fry soya mince until golden brown, remove and set aside. Fry taro over medium heat until it gets crispy on the outside, add five-spice powder, stir-fry for 10 seconds, remove and set aside. Fry shiitake mushrooms...

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Vegan Recipe: Spicy Tofu Balls

The vegan recipe for Spicy Tofu Balls: servings – 18 tofu balls Ingredients 1 packet tofu (mash) 1/2 cup golden flax seeds (grind) 1/2 cup wheat flour 2 tbsp lemon juice Seasonings 2 tsp curry powder 1/2 tbsp salt 1/2 tbsp soy sauce Method In a mixing bowl, combine all the ingredients and seasonings. Heat oil over medium heat. Spread some wheat flour in your palms, roll the spicy tofu mixture (step 1) into balls and fry until golden brown. Remove, drain, set on a plate, sprinkle lemon juice over and...

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Vegan Recipe: Steamed Rice Rolls with Sweet Sauce

The vegan recipe for Steamed Rice Rolls with Sweet Sauce: servings – 6 to 8 Ingredients 4 cups rice flour 4 tbsp tapioca flour 4 tbsp wheat starch – gluten-free wheat flour 2 tbsp vegetable oil 3 cups water 2 cups hot water Method In a mixing bowl, mix rice flour with water (2 cups) to form a smooth rice batter and set aside. In another mixing bowl, mix tapioca flour, wheat starch with water (1 cup), slowly pour hot water over, stir to combine and leave to cool. Add the rice batter (step 1) and vegetable oil; stir...

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Vegan Recipe: Fresh Herbal Chili Sauce

The vegan recipe for Fresh Herbal Chili Sauce: servings – 6 to 8 Ingredients 10 fresh chilies (cut into small sections) 1 cup fresh mint leaves 1 cup fresh basil leaves 1 tbsp salt 2 tbsp sugar 8 small limes (squeeze the juice) Method Place all the ingredients in a blender. Puree until smooth and fine....

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Vegan Recipe: Lotus Root Stewed with Groundnut Kernels

The vegan recipe for Lotus Root Stewed with Groundnut Kernels: servings – 4 Ingredients 250 g lotus root (peel and slice) 1 cup groundnut kernels 10 shiitake mushrooms (soak in water until soft, remove the stems and cut in half) 3 cups water Seasonings 1/2 tsp salt Method Heat oil, stir-fry shiitake mushrooms until fragrant. Add lotus root slices, groundnut kernels and water. Stew over low heat for about 1 hour. Add salt and stir evenly....

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