Month: November 2014

Vegan Recipe: Millet and Mixed Vegetable Nuggets

The vegan recipe for Millet and Mixed Vegetable Nuggets: servings – 3 Ingredients 1/2 cup sticky millet (soak in water for 2 hours, remove and drain) 1/4 cup mixed vegetables (defrost) 1/2 cup rice flour 1/4 cup corn starch Seasonings 1 tsp salt Method Combine the sticky millet, mixed vegetables, rice flour, corn starch and salt. Scoop out the millet mixture with a tablespoon and fry it in hot oil until golden brown. Remove, drain and serve....

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Vegan Recipe: Spaghetti with Goji Berries, Enoki Mushrooms and Black Pepper Sauce

The vegan recipe for Spaghetti with Goji Berries, Enoki Mushrooms and Black Pepper Sauce: servings – 2 Ingredients 200 g spaghetti (cook in boiling water until tender, remove and set on plates) 1 1/2 tbsp goji berries 200 g enoki mushrooms 1 cup water (mix with 1 tbsp tapioca starch) 3 tbsp vegetable oil Seasonings 1 tsp salt 1 tbsp soy sauce 1/4 tsp black pepper powder Method Heat vegetable oil. Saute enoki mushrooms and goji berries until fragrant. Add salt, soy sauce, black pepper powder and tapioca paste. Stir well, bring to a boil and briefly simmer. Ladle...

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Vegan Recipe: Chestnut with Button Mushroom Delight

The vegan recipe for Chestnut with Button Mushroom Delight: servings – 4 Ingredients 20 baked chestnut kernels 1 can button mushrooms 1 tsp tapioca starch (mix with 3 tsp water) 2 tbsp vegetable oil Seasonings 2 tbsp vegan oyster sauce 1/2 tsp salt Method Heat vegetable oil. Stir-fry chestnut kernels and button mushrooms until fragrant. Add vegan oyster sauce and salt; briefly stir. Add tapioca paste and stir well. Remove and serve....

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