Month: May 2014

Vegan Recipe: Red Yeast Rice Tofu Steak

The vegan recipe for Red Yeast Rice Tofu Steak: servings – 5 vegan steaks Ingredients 5 pieces fresh bean curd parcels/生豆包 sheng dou bao Seasonings 1 tbsp red yeast rice paste 1/4 tsp five-spice powder 1 tsp sugar 1/2 tsp salt Method Mix red yeast rice pate with five-spice powder, sugar and salt; stir well. Place the fresh bean curd parcels in the marinade and marinate for 30 minutes. Remove and fry over medium heat until golden brown. Remove, drain and serve....

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Vegan Recipe: Eggless Almond Chocolate Cookies

The vegan recipe for Eggless Almond Chocolate Cookies: servings – 20 eggless vegan cookies Ingredients 1 cup almonds (coarsely grind) 1/3 cup cocoa powder 1/2 cup wheat flour 1/2 cup self-rising flour 4 tbsp grape seed oil or vegetable oil 1/4 cup water Seasonings 4 tbsp sugar 1 tsp salt Method Combine ground almonds,cocoa powder, wheat flour, self-rising flour and grape seed oil. Add water, sugar and salt; mix well. Evenly divide the dough into 20 portions and make them into desired shapes. Lay them onto a greased baking tray. Bake at 170°C for about 30 minutes. Remove, cool...

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Vegan Recipe: Aromatic Millet

The vegan recipe for Aromatic Millet: servings – 2 Ingredients 1 cup sticky millet 1 tsp mustard seeds 1 tsp fennel seeds 3 tbsp vegetable oil 2 cups water Seasonings 1 tsp salt 2 tsp nutritional yeast flakes Method Heat vegetable oil, saute mustard seeds and fennel seeds until aromatic. Add millet and stir until fragrant. Add water, salt and nutritional yeast flakes; stir well. Cook over low heat until fully absorbed. Turn off the heat, keep the lid closed and let it sit for 20 minutes. May serve with roasted cashew nuts and alfalfa sprouts....

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Vegan Recipe: Double Spicy Stuffed Chilies

The vegan recipe for Double Spicy Stuffed Chilies: servings – 12 vegan stuffed chilies Ingredients 500 g russet potatoes (steam until soft, peel and mash) 12 red chilies (make a vertical slit and remove the seeds) 1 tsp white peppercorns (crush) 1 tbsp tapioca starch 1 tbsp vegetable oil Seasonings 1 tsp salt Method First, combine the mashed potatoes with the crushed white peppercorns, tapioca starch and salt; mix well. Stuff the red chilies with the above potato filling. Lay the stuffed chilies on a baking tray and sprinkle the vegetable oil over. Bake at 170°C for 20 minutes. Remove...

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Vegan Recipe: Lotus Seed, Lily Bulb and Red Date Dessert Soup

The vegan recipe for Lotus Seed, Lily Bulb and Red Date Dessert Soup: servings – 6 Ingredients 2 cups fresh lotus seeds 6 fresh lily bulbs (tear into petals, clean, soak in salt water for 10 minutes and drain) 10 pitted red dates 8 cups water Seasonings 1/2 cup crystal sugar 冰糖 bing tang Method Place the fresh lotus seeds, red dates, water and crystal sugar in a pot; cook for 20 minutes. Turn off the heat, add the fresh lily bulbs and stir well. Ladle into dessert bowls and serve....

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Vegan Recipe: Fried Pumpkin and Coriander Balls

The Vegan Recipe for Fried Pumpkin and Coriander Balls: servings – 4 Ingredients 250 g pumpkin (steam until soft, take the flesh and let cool) 1 cup rice flour 3 stalks coriander (dice) Seasonings 1/2 tsp salt Method First, combine the pumpkin flesh and rice flour. Then add coriander and salt; mix evenly. Make the dough into balls and fry in hot oil until golden brown. Remove, drain and serve....

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Vegan Recipe: Spaghetti with Minced Ginger Paste

The vegan recipe for Spaghetti with Minced Ginger Paste: servings – 2 Ingredients 200 g spaghetti (cook in boiling water until tender, remove, drain and set on plates) 100 g fresh young ginger (cut into small chunks) 1/2 cup vegetable oil 3/4 cup water Seasonings 1 tsp salt Method Place the fresh young ginger and water in the blender; pulse until smooth and fine. Heat vegetable oil, add the ginger puree and salt; stir well and bring to a boil. Pour the minced ginger paste over the spaghetti....

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Vegan Recipe: Red Tortoise Cakes (Ang Ku Kueh)

The vegan recipe for Red Tortoise Cakes (Ang Ku Kueh): servings – 8 red tortoise cakes Mung Bean Filling 1 cup split and hulled mung beans (soak in water for 2 hours) 3 cups water 3 tbsp sugar 1 tsp salt Place the mung beans plus water into a pot, simmer over low heat for 20 minutes. Remove, let cool and transfer the beans to the blender; puree until smooth. Pour the mung bean puree into a pan. Add sugar and salt; stir and cook until fully absorbed. Remove and let cool. Red Rice Skin 1 1/2 cups glutinous rice...

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