Month: April 2014

Vegan Recipe: Tofu, Nori and Miso Soup

The vegan recipe for Tofu, Nori and Miso Soup: servings – 3 Ingredients 1 block tofu (cut into cubes) 1/2 cup raw nori pieces 2 slices fresh ginger (cut into strips) 1 tbsp vegetable oil 4 cups water Seasonings 1 tbsp miso Method Heat vegetable oil and saute ginger strips until fragrant. Transfer the oil and ginger into a pot. Add water, tofu, raw nori and miso. Bring to a boil, stir well and briefly simmer. Ladle into soup bowls and serve....

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How to Make Natural French Fries

Homemade/DIY Natural French Fries: servings – 150 g french fries Ingredients 250 g russet potatoes (peel and cut into thick strips) 1 tbsp vegetable oil Seasonings salt to taste Method Mix the potato strips with vegetable oil and lay the them on a baking tray. Bake at 170°C for about 10 minutes. Remove, let cool, place them in a plastic bag, seal and keep in the freezer overnight. Remove the potato strips from the freezer and deep fry until golden brown. Remove, drain and season the french fries with salt....

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Vegan Recipe: Chestnut Shumai

The vegan recipe for Chestnut Shumai: servings – 50 pieces of vegan shumai Chestnut Filling 250 g baked chestnut kernels 1 stalk coriander (cut into small sections) 3 cups water 1/4 cup vegetable oil 2 tbsp sesame oil 1/2 tsp salt 1/4 tsp white pepper powder Place the chestnut kernels and water in the blender; pulse until smooth. Transfer the chestnut puree into a pan. Add vegetable oil, sesame oil, salt and white pepper powder. Over low heat, constantly stir until the puree is thickened. Remove, place it in a big bowl, add coriander, mix well and let cool....

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Vegan Recipe: Okara Snack

The vegan recipe for Okara Snack: servings – 2 to 4 Ingredients 1 cup soybeans (soak in water overnight) 3 cups water 2 tbsp vegetable oil Seasonings 1 tsp salt 1 tsp sugar 1 tbsp soy sauce Method Place soybeans and water in the blender; 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. Take the okara/soy pulp (and boil the soy milk; serve it as a drink or store...

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Vegan Recipe: Easy Buddha’s Delight (Lo Han Jai)

The vegan recipe for Easy Buddha’s Delight (Lo Han Jai): servings – 6 Ingredients 6 cloud ear mushrooms/yun er (soak in water until soft and cut into small sections) 30 dried lily buds/dried ‘golden needles’ (soak in water until soft, remove the hard ends and tie a knot in the middle) 8 shiitake mushrooms (soak in water until soft, remove the stems and cut in half) 40 g glass noodles/dong fen 5 bean curd puffs (cut into quarters) 250 g napa cabbage (cut into strips) 3 tbsp vegetable oil 1 1/2 cup water Seasonings 1 tsp salt 1 tsp vegetarian...

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Vegan Recipe: Coriander Flatbread

The vegan recipe for Coriander Flatbread: servings – 1 Ingredients 1 cup wheat flour 1 stalk coriander (dice) 1/3 cup water 1 tbsp vegetable oil Seasonings 1 tsp salt Method Combine wheat flour and water; knead into a smooth dough. Roll out the dough into a round shape, evenly spread the vegetable oil on top of the dough round, sprinkle salt and coriander over, roll over into a long strip, then roll up into a coil shape and gently flatten the dough coil with a rolling pin. In a covered pan, fry both sides of the flatbread until golden...

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