Month: July 2013

Vegan Recipe: Asparagus in White Button Mushroom Sauce

The vegan recipe for Asparagus in White Button Mushroom Sauce: servings – 4 Ingredients 30 spears asparagus (trim, cut in half, blanch in boiling water, remove, drain and set on a plate) 6 white button mushrooms (dice) 2 slices ginger (cut into fine strips, pan-fry until golden brown and set aside) 1 cup water Seasonings 1/2 tsp salt 1/2 tsp soy sauce 1/4 tsp black pepper powder Method Place white button mushrooms and water in a blender; puree until smooth and transfer it to a pan. Add salt, soy sauce and black pepper powder; stir well and bring to a...

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Vegan Recipe: Vegan Satay

The vegan recipe for Vegan Satay: servings – 35 to 40 bundles of vegan satay Ingredients Soy Meat 350 g textured vegetable protein/TVP cubes (soak in water until soft, remove, squeeze the water out and set aside) Marinade 50 g lemongrass (peel tough skin and slice) 30 g turmeric (peel and cut into small chunks) 30 g galangal (peel and cut into small chunks) 2 tbsp cumin seeds 3 tbsp coriander seeds 3 star anise 5 cardamoms 1 tbsp dried lavender flowers – herb 3 tbsp curry powder 1 turmeric leaf (finely slice and chop) 4 tbsp nutritional yeast flakes...

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Vegan Recipe: Vegan Satay Sauce

The vegan recipe for Vegan Satay Sauce: servings – 4 cups sauce Ingredients Part 1 5 chilies (cut into sections) 50 g lemongrass (peel tough skin and slice) 30 g turmeric (peel and slice) 30 g galangal (peel and slice) Grind to a fine paste. Set aside. Part 2 1 tsp cumin seeds 1 tbsp coriander seeds 1 star anise  2 cardamoms Finely grind. Set aside. Others 1 cup candlenuts (finely grind) 2 tbsp chili powder 1/3 cup kurma powder 3 tbsp curry powder 4 tbsp peanut butter 1 tbsp tahini/sesame paste 1 1/2 cup coconut milk 1/4 cup...

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Vegan Recipe: Spaghetti with Soy Pumpkin Sauce

The vegan recipe for Spaghetti with Soy Pumpkin Sauce: servings – 4 Ingredients 250 g spaghetti (cook in boiling water until tender, remove, drain and set on plates) 1/2 cup mashed pumpkin 1 cup soy milk 1 tsp tapioca starch (mix with some water) 2 tbsp roasted almond flakes 2 tbsp vegetable oil Seasonings 1 tsp salt black pepper powder to taste Method Heat vegetable oil. Add mashed pumpkin, soy milk and salt. Stir well and bring to a boil. Thicken the soy pumpkin sauce with tapioca paste. Ladle the sauce over the cooked spaghetti. Then, sprinkle black pepper...

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Vegan Recipe: Tomato Chutney

The vegan recipe for Tomato Chutney: servings – 4 Ingredients 5 tomatoes (dice) 2 tbsp vegetable oil 2 tbsp water Seasonings 2 tsp mixed spices 1 tsp salt Method Heat vegetable oil and saute mixed spices until fragrant. Add tomatoes and stir well. Add water and salt. Cook until the chutney becomes thick....

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Vegan Recipe: Oatmeal Flatbread

The vegan recipe for Oatmeal Flatbread: 8 pieces of flatbread Ingredients 1 cup oatmeal 1 cup ground golden flax seeds 1/2 cup wheat flour 1 1/2 cups self-rising flour 1/2 cup vegetable oil 1 cup water 1 tsp salt Method Combine all the ingredients, knead into a smooth dough and divide into 8 portions. Spread some wheat flour on a table and flatten the dough portions into rounds with a rolling pin. Pan-fry each dough round on both sides until fragrant. Remove and serve....

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Vegan Recipe: Steamed Red Bean Buns

The vegan recipe for Steamed Red Bean Buns: servings – 12 buns Red Bean Filling 1 cup red beans (soak in water for 4 hours and drain) 4 cups water 3/4 cup sugar Place the red beans and water (4 cups) in a pot, cook until the beans become soft and transfer them into a large bowl. Place the cooked beans (gradually) on a aluminum sieve, add some water, press the beans through the sieve into another large bowl and discard the bean skins collected on the sieve. Let the red bean paste sink to the bottom of the...

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Vegan Recipe: Alfalfa Sprout and Orange Salad

The vegan recipe for Alfalfa Sprout and Orange Salad: servings – 2 Ingredients 100 g alfalfa sprouts (wash and drain) 2 oranges (peel, deseed and cut into cubes) 2 tbsp roasted almond flakes 1 tbsp olive oil Seasonings 1/4 tsp salt 1/8 tsp black pepper powder Method Place alfalfa sprouts, olive oil, salt and black pepper powder in a big mixing bowl; mix well. Add orange and gently mix. Top with roasted almond flakes....

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Vegan Recipe: Hot Ginger Lemongrass Tea

The vegan recipe for Hot Ginger Lemongrass Tea: servings – 4 cups Ingredients 4 stalks lemongrass (wash and smash) 50 g fresh ginger (wash and smash) ½ cup dark brown sugar 6 cups water Method Place lemongrass, fresh ginger and water in a pot; bring to a boil and brew over low heat for 10 minutes. Add dark brown sugar and brew for another 5 minutes. Turn off the heat and serve hot....

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How to Make Vegan Traditional Korean Kimchi

Homemade/DIY Vegan Traditional Korean Kimchi: servings – 6 Salted Napa Cabbage 500 g napa cabbage ½ cup salt Wash cabbage, cut horizontally into 4 sections and spread salt onto each napa cabbage leaf. Restore the form of the napa cabbage and wrap it tightly in a plastic bag for 3 hours. Remove and rinse each leaf thoroughly under cold running water. Hang the napa cabbage upside-down until it’s drained. Marinade 1 cup cooked pumpkin flesh 1 cup soaked kombu 1 cup fresh basil leaves (chop) 2 sheets nori 3 tbsp glutinous rice flour ½ cup roasted white sesame seeds 1...

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Vegan Recipe: Sweet Potato Porridge

The vegan recipe for Sweet Potato Porridge: servings – 4 Ingredients 1/2 cup rice (wash and soak in water for 1 hour) 200 g sweet potato (peel and cut into small chunks) 5 cups water Seasonings 2 tsp salt Method Place rice, sweet potato and water in a pot. Bring to a boil and cook over low heat until the rice becomes mushy. Add salt and stir well. Ladle into rice bowl and serve....

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