Month: June 2013

Vegan Recipe: White Radish Salad

The vegan recipe for White Radish Salad: servings – 4 Ingredients 1 1/2 cup shredded white radish 1/2 cup shredded carrot 2 tsp black sesame powder Seasonings 1 tbsp lemon juice 1/2 tbsp sugar Method Place shredded white radish, shredded carrot, lemon juice and sugar in a big mixing bow. Mix well. Top with black sesame powder....

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Vegan Recipe: Deep-Fried Okara Balls

The vegan recipe for Deep-Fried Okara Balls: servings – 30 okara balls Ingredients 1 cup soy beans 3/4 cup rice flour 1/4 cup tapioca starch 1/4 cup water Seasonings 1 tsp salt 1/2 tsp white pepper powder Method Soak soy beans for 7 hours, remove and place in a blender; add 3 cups of water and pulse until smooth. Transfer the soy puree to a large piece of muslin or cheesecloth which is laid in a mixing bowl; bring up the sides of the cloth, wrap, twist and squeeze to extract the soy milk (place the soy pulp/okara into another...

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Vegan Recipe: Celery and Apple Soup

The vegan recipe for Celery and Apple Soup: servings – 4 Ingredients 6 apples (peel, core and cut into chunks) 2 stalks celery (cut into small sections) 6 cups water Seasonings 1/2 tsp salt Method Bring water to a boil. Add apples and celery; simmer over low heat for about 20 minutes. Add salt and stir well. Ladle into soup bowls and...

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Vegan Recipe: Flax Seed Bread

The vegan recipe for Flax Seed Bread: servings – 1 loaf of flax seed bread Ingredients 1 cup flax seeds or golden flax seeds (grind) 5 cups wheat flour 1 tbsp instant dry yeast 2 tsp salt 2 tsp sugar 4 tbsp grape seed oil 1 1/2 cups water Method Combine wheat flour, ground flax seeds, instant dry yeast, salt and sugar. Add grape seed oil and mix evenly. Add water and mix evenly. Knead the dough until smooth, form a loaf of bread and place it in a (greased) rectangular cake pan; let it ferment for 15 minutes. Bake...

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How to Make Vegan Oyster Sauce

Homemade/DIY Vegan Oyster Sauce: servings – 5 cups sauce Ingredients 100 g dried shitake mushrooms (soak in water for 4 hours, clean, drain and cut into strips) 2 tbsp flax seeds (wash and soak in 1/2 cup water for 4 hours) 3 tbsp vegetable oil 1 tbsp sesame oil 3 slices ginger (cut into thin strips) 4 cups water Seasonings 2 tbsp dark soy sauce 2 tbsp soy sauce 2 tsp sugar 1 tbsp salt Method Heat vegetable oil over low heat and saute ginger until golden brown; remove the ginger. Add shiitake mushrooms and sesame oil; stir-fry over medium...

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Vegan Recipe: Mini Carrot and Sweet Corn Salad Bites

The vegan recipe for Mini Carrot and Sweet Corn Salad Bites: servings – 12 salad bites Ingredients 12 carrot slices – round-sized 1 sweet corn (cut the corn kernels from the cob) 1 tbsp olive oil Seasonings 1/4 tsp salt black pepper powder to taste peanut butter to taste Method Heat olive oil and saute sweet corn kernels until fragrant. Add salt and black pepper powder; stir well, remove, place in a bowl and let cool. Then, spread the peanut butter on the carrot slices. Finally, top with the sauteed sweet corn kernels....

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Vegan Recipe: Vegan Millet Dumplings

The vegan recipe for Vegan Millet Dumplings: servings – 20 dumplings Fillings Millet 2 cups sticky millet (wash, soak in water for 1 hour and drain) 2 cups non-sticky millet (wash, soak in water for 1 hour and drain) 2 tbsp soy sauce 2 tsp salt 1/2 cup vegetable oil 1 cup water Heat vegetable oil. Add all the other ingredients and stir to mix well. Briefly cook, dish out, place in a big bowl and set aside. Hulled Mung Beans 2 cups hulled mung beans (wash, soak in water for 2 hour and drain) 1/2 tsp salt 1/4 cup...

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