Month: September 2013

Vegan Recipe: Vegan Carrot Omelette

The vegan recipe for Vegan Carrot Omelette: servings – 2 vegan omelettes Ingredients 12 round slices carrot 1 tbsp ground golden flax seeds 2 stalks coriander (dice) 1/2 cup rice flour 2 tbsp vegetable oil 1/2 cup water Seasonings 1 tsp salt 1/8 tsp ground black pepper Method In a big mixing bowl, combine ground golden flax seeds, rice flour, vegetable oil, water, salt and ground black pepper. Add carrot and coriander; mix well. Ladle 1/2 batter into a non-stick pan, make a round shape, pan-fry both sides over low heat until golden brown, remove and set on a...

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Vegan Recipe: Crunchy Mashed Potato Strips

The vegan recipe for Crunchy Mashed Potato Strips: Ingredients 2 cups mashed potatoes (* steam potatoes until soft, peel and mash) 1 cup rice flour (sieve) 1/2 cup chickpea flour (sieve) 3 tbsp roasted white sesame seeds (grind for 5 seconds) 3 tbsp vegetable shortening 1/3 cup water Seasonings            1/2 tbsp salt Method In a big mixing bowl, combine rice flour, chickpea flour and vegetable shortening. Add mashed potatoes, roasted white sesame seeds and salt; combine. Add water and knead the soft dough until smooth. Heat oil in a deep frying pan over medium heat. Fit a desired cookie...

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Vegan Recipe: Cassava Curry

The vegan recipe for Cassava Curry: servings – 3 Ingredients 600 g fresh cassava (peel and cut into slices) 2 fresh Kaffir lime leaves (dice) 1 cup coconut milk 2 tbsp vegetable oil 1 cup water Seasonings 2 tbsp curry powder 1 tbsp salt Method Heat vegetable oil over low heat and saute curry powder until fragrant. Add ½ cup coconut milk and stir-fry for 1 minute. Add cassava slices, salt and the remaining 1/2 cup coconut milk; stir-fry for 1 minute. Add water and stir well. Simmer until the cassava turns soft. Sprinkle Kaffir lime leaves over and...

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Vegan Recipe: Baked Shiitake Mushrooms with Tofu and Rosemary

The vegan recipe for Baked Shiitake Mushrooms with Tofu and Rosemary: servings – 30 baked shiitake mushrooms Ingredients 30 shiitake mushrooms (soak in water until soft, remove the stems and set aside) 1 package tofu 1/2 tsp dried rosemary 4 tbsp tapioca starch 2 tbsp olive oil Seasonings 1 tsp salt 1/2 tsp ground black pepper Method Combine tofu, dried rosemary,  tapioca starch, olive oil, salt and ground black pepper. Stuff the shiitake mushroom caps with the above mixture and lay them on a baking tray. Bake at 160°C for about 15 minutes. Remove and serve....

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Vegan Recipe: Yacon and Snow Mushroom Dessert Soup

The vegan recipe for Yacon and Snow Mushroom Dessert Soup: servings – 5 Ingredients 300 g yacon root (peel and cut into 1 inch rhombus-shaped pieces) 1 snow mushroom/silver ear mushroom (soak in water until soft and tear into small pieces) 150 g candied winter melon strips 10 cups water Method Place water in a pot and bring to a boil. Add yacon, snow mushroom and candied winter melon strips. Simmer over low heat for about 1 hour. Ladle into dessert soup bowls and serve....

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Vegan Recipe: Stir-Fried Black-Eyed Peas with Black Pepper Powder

The vegan recipe for Stir-Fried Black-Eyed Peas with Black Pepper Powder: servings – 4 Ingredients 1 cup black-eyed peas (soak in water for 2 hours) 2 cups water 2 tbsp vegetable oil Seasonings 1/4 tsp black pepper powder 1 tsp salt Method Place black-eyed peas and water in a pot; simmer until fully absorbed. Heat vegetable oil, add the cooked black-eyed peas and salt; stir-fry until fragrant. Add black pepper powder and stir evenly. Remove and...

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Vegan Recipe: Lotus Seed Paste Mooncake Puffs

The vegan recipe for Lotus Seed Paste Mooncake Puffs: servings – 16 puffs Lotus Seed Paste 250 g white lotus seeds (soak in water for 2 hours) 2 tbsp pumpkin seed kernels or watermelon seed kernels 1/2 cup sugar 1/2 cup vegetable oil 4 cups water Place the white lotus seeds and water (3 cups) in a pot. Simmer over medium heat until the lotus seeds are soft; remove and let cool. Transfer the lotus seeds to a blender, add water (1 cup), pulse until smooth and pour the paste into a cooking pan. Add sugar and vegetable oil; stir...

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Vege Angel 3.0 Launched Today!

After days of seclusion and quiet vegetarian recipe update, we’ve finally completed Vege Angel 3.0! With the latest version of Vege Angel, you will enjoy a better site performance and enhanced user interface. The revampment is launched in conjunction with Vege Angel’s 2nd year anniversary and 0.25 million page views. Thank you for your constant warm support, we will continue to strive for the highest level! Happy Birthday Vege Angel and welcome Vege Angel...

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