Month: May 2013

Vegan Recipe: Simmered Beetroot with Roasted White Sesame Seeds

The vegan recipe for Simmered Beetroot with Roasted White Sesame Seeds: servings – 4 Ingredients 200 g beetroot (peel and cut into cubes) 2 tsp roasted white sesame seeds 2 tbsp vegetable oil 1/2 cup water Seasonings 1/2 tsp salt 1 tsp sugar 1 tsp soy sauce 1 tsp molasses or dark soy sauce Method Heat vegetable oil and saute beetroot until fragrant. Add water, salt, sugar, soy sauce and molasses. Simmer over low heat until half absorbed. Remove, set on a plate and top with roasted white sesame seeds....

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Vegan Recipe: Vegan Mapo Tofu

The vegan recipe for Vegan Mapo Tofu: servings – 4 Ingredients 1 package tofu (cut into small cubes) 1 green bell pepper (dice) 1 red bell pepper (dice) 2 red chilies (dice) 1 tsp tapioca starch (mix with some water) 1 cup water 3 stalks coriander (cut into small sections) Seasonings 2 tbsp soy bean paste 1 tsp sugar Method Saute soy bean paste until fragrant. Add tofu, green pepper, red pepper, red chilies and sugar; stir-fry until fragrant. Add water, bring to a boil and briefly simmer. Add tapioca paste to thicken the sauce and briefly simmer. Ladle...

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Vegan Recipe: Yam Spring Rolls

The vegan recipe for Yam Spring Rolls: servings – 14 spring rolls Ingredients 125 g yam (peel, cut into chunks, steam until tender and mash) 1 tsp white sesame seeds 14 mini spring roll wrappers 1 tbsp tapioca starch 1 tbsp wheat flour (mix with some water) Seasonings 1/2 tsp salt 1/4 tsp black pepper powder Method Combine yam, white sesame seeds, tapioca starch, salt and black pepper powder. Lay 1 tbsp yam mixture in the center of a spring roll wrapper, fold the bottom edge up (to cover the filling), turn the left and right edges in, roll up...

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Vegan Recipe: Fennel and Chilli Salsa

The vegan recipe for Fennel and Chili Salsa: servings – 6 to 8 Ingredients 1 cup fresh fennel leaves (chop) 2 cups fresh chilies (cut into small sections) 1 lemon (squeeze the juice) 1 tsp lemon zest 2 tbsp sugar 1 tsp salt Method Place all the ingredients in a blender. Puree until smooth and fine. Remove and serve as a dipping sauce....

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Vegan Recipe: Lemongrass Fried Rice

The vegan recipe for Lemongrass Fried Rice: servings – 3 Ingredients 5 stalks lemongrass (cut into thin strips) 250 g cabbage (cut into small pieces) 3 cups cooked rice 3 tbsp vegetable oil Seasonings 1 tsp salt Method First, saute (without oil) the cabbage until it’s a little dehydrated; remove and set aside. Then, heat vegetable oil, stir-fry lemongrass until fragrant and golden. Add cooked rice, sauteed cabbage and salt; stir-fry until fragrant....

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Vegetarian Recipe: Lotus Root, Lotus Seed and Honey Date Soup

The vegetarian recipe for Lotus Root, Lotus Seed and Honey Date Soup: servings – 4 Ingredients 250 g lotus root (wash and slice) 1/2 cup dried lotus seeds (soak in water until soft) 3 honey dates – mi zao 蜜枣 6 cups water Seasonings 1/2 tsp salt Method Place all the ingredients in a pot ad cook over low heat for 45 minutes. Add salt and stir well. Ladle into soup bowls and...

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Vegan Recipe: Oat and Sunflower Seed Snack Bars

Wouldn’t this be a superb breakfast snack for your beloved mum? Don’t forget to complement it with a cup of warm soy milk. Salute to all mothers, Happy Mother’s Day! The vegan recipe for Oat and Sunflower Seed Snack Bars: servings – 12 pieces Ingredients 2 cups oatmeal 1/4 cup sunflower seed kernels  1 cup brown sugar 1 1/2 cup water Method Place water and brown sugar in a pot; cook and constantly stir until a silky syrup is formed. Mix oatmeal and sunflower seed kernels; transfer the mixture into a rectangle or square (greased) baking pan and spread evenly....

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Vegan Recipe: Lotus Root Stuffed with Sticky Millet

The vegan recipe for Lotus Root Stuffed with Sticky Millet: servings – 4 Stuffed Lotus Root 1 large lotus root – about 500 g (wash) 1 cup sticky millet (soak in water for 2 hours, drain and set aside) 1 tbsp white peppercorns (crush) ½ tbsp salt Mix sticky millet with crushed white peppercorns and salt. Cut off a 1 cm slice from one end of the lotus root. Stuff the millet mixture into the holes of the lotus root (by using a chopstick to push it into the holes until they are filled). Return the lotus root slice to...

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