Month: April 2013

Vegan Recipe: Strawberry and Sweet Potato Ice Cream

The vegan recipe for Strawberry and Sweet Potato Ice Cream: servings – 4 Ingredients 12 strawberries (wash, remove the leaves and dice) 300 g sweet potatoes (steam until tender, let cool, peel and cut into chunks) 1 tbsp coconut milk 1/4 cup cool boiled water Method Place all the ingredients in the blender and pulse until smooth. Transfer the mixture into an ice cream container and freeze for about 2 hours or until it sets....

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Vegan Recipe: Steamed Eggplants with Sauteed Ginger and Sesame Oil

The vegan recipe for Steamed Eggplants with Sauteed Ginger and Sesame Oil: servings – 2 Ingredients 2 eggplants 3 slices ginger (cut into fine strips) 2 tbsp sesame oil Seasonings soy sauce to taste Method Steam the eggplants for about 10 minutes, remove, gently scrape out the pulp with a spoon or fork and place it on a plate. Heat sesame oil and saute ginger strips until fragrant. Top the eggplant pulp with sesame oil, sauteed ginger strips and soy sauce....

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Vegan Recipe: Murukku

The vegan recipe for Murukku: 20 – 30 murukkus Ingredients 4 cups rice flour (sieve) 1 cup chickpea flour (sieve) 3 tsp cumin seeds 2 tsp white sesame seeds 3 tbsp vegetable shortening 2 cups water Seasonings 2 tsp salt Method In a big mixing bowl, combine rice flour, chickpea flour and vegetable shortening. Add cumin seeds, white sesame seeds and salt; combine. Add water and knead the soft dough until smooth. Place a small portion of the dough into a murukku maker and squeeze it in circular motion onto a small square sheet of wax paper; repeat until...

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Vegan Recipe: Spaghetti with Balsamic Vinegar Sauce

The vegan recipe for Spaghetti with Balsamic Vinegar Sauce: servings – 1 Ingredients 50 g spaghetti (cook in boiling water until tender, remove, drain and set on a plate) 5 slices ginger (pat) 1 1/2 cup water 2 tbsp olive oil Seasonings 1/8 cup balsamic vinegar 1 tbsp brown sugar Method Heat olive oil and saute ginger until fragrant; transfer them to a pot. Add water, balsamic vinegar and brown sugar; bring to a boil and simmer for about 5 minutes. Ladle the sauce over the cooked spaghetti....

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Vegan Recipe: Stir-Fried Celery, Ginger and Lily Bulb with Pine Nuts

The Vegan Recipe for Stir-Fried Celery, Ginger and Lily Bulb with Pine Nuts: servings – 4 Ingredients 4 fresh lily bulbs/xian bai he 鲜百合 (tear into petals, wash, rub some salt over, wash again and set aside) 300 g celery (peel coarse fibers, wash, cut into diagonal sections, blanch in boiling water until transparent, remove, drain and set aside) 2 tbsp pine nuts 1 red bell pepper (cut into strips) 10 slices fresh ginger 3 tbsp vegetable oil 1 tsp tapioca starch (mix with some water and set aside) ½ cup water Seasonings 1 tsp sea salt 1 tsp sugar...

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Vegan Recipe: Roselle Tea

The vegan recipe for Roselle Tea: servings – 5 Ingredients 20 fresh roselle calyxes (wash and remove the seeds) 150 g crystal sugar 冰糖 bing tang or sugar 10 cups water Method Place water in a pot and bring to a boil. Add roselle calyxes and crystal sugar. Simmer over low heat for about ½ hour. Can be served hot or...

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Vegan Recipe: Lavender Tapioca Cookies

The vegan recipe for Lavender Tapioca Cookies: servings – 40 cookies Ingredients 2 tsp dried lavender flowers – herb 3 cups tapioca starch (saute without oil until the starch becomes light, remove and let completely cool) 1 cup vegetable shortening 1/2 cup fine sugar 1/4 cup coconut milk Method In a big mixing bowl, combine dried lavender flowers, tapioca starch, vegetable shortening and fine sugar; knead until a smooth dough is formed. Add coconut milk and knead the dough again. Spread some tapioca starch on a table, roll out the tapioca dough into a layer of 1/2 inch in height. Use a heart (or...

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Vegan Recipe: Beetroot and Tomato Dipping Sauce

The vegan recipe for Beetroot and Tomato Dipping Sauce: servings – 2 1/2 cups sauce Ingredients 125 g beetroot (peel and cut into chunks) 2 tomatoes (cut into chunks) 1 1/2 cups water Seasonings 1 tbsp sugar Method Place all the ingredients in a blender and pulse until smooth. Transfer the puree into a pot and cook for about 10 minutes. Add sugar and stir well....

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Vegan Recipe: Tofu Burgers

The vegan recipe for Tofu Burgers: servings – 8 vegan burgers Ingredients 2 blocks soft tofu 3 russet potatoes (peel, cut into chunks and steam until soft) 1/2 cup rice flour 1 stalk parsley (chop) Seasonings 1 tsp salt 1/2 tsp black pepper powder Method Place russet potatoes and soft tofu in a big mixing bowl; mash and combine. Add rice flour, salt, black pepper powder and parsley; combine. Form the tofu burger mixture into rounds. Pan-fry both sides until golden brown, remove, drain and...

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Vegan Recipe: Marinated Soy Meat Rice

The vegan recipe for Marinated Soy Meat Rice: servings – 5 Ingredients 3 cups textured vegetable protein/TVP cubes (soak in water until soft, squeeze the water out and set aside) 3 tbsp vegetable oil 1 cup water 5 bowls cooked rice Seasonings 1/3 cup Aromatic Sichuan Pepper Spicy Sauce 3 tbsp nutritional yeast flakes 1 tsp sesame oil 1 tbsp soy sauce 1 tsp sugar Coating Sauce 3 tbsp maltose syrup 2 tsp sand ginger powder 2 tbsp vegetable oil ½ cup ice water Method Place all the coating sauce ingredients into a blender, pulse until smooth and set aside. Heat...

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Vegetarian Recipe: Spicy and Milky Pumpkin Chunks

The vegetarian recipe for Spicy and Milky Pumpkin Chunks: servings – 4 Ingredients 500 g pumpkin (peel and cut into chunks) 1/4 cup evaporated milk 20 curry leaves 20 Thai chilies 2 tbsp vegetable oil 1/4 cup water Seasonings 1 tsp salt Method Heat vegetable oil, saute curry leaves and Thai chilies until fragrant. Add pumpkin chunks and stir well. Add water and simmer until fully absorbed. Add evaporated milk and salt; stir well, switch to high heat and briefly simmer....

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