Author: Jeff

Vegan Recipe: Fried Pleurotus Eryngii Mushrooms with Lemongrass Dressing

The vegan recipe for Fried King Oyster Mushrooms with Lemongrass Dressing: servings – 4 Fried Pleurotus Eryngii Mushrooms 300 g Pleurotus eryngii mushrooms/king oyster mushrooms (slice) 1 tbsp nutritional yeast flakes 1 tbsp basil power 1 cup roasted cashew nuts (coarsely grind) ½ tsp black pepper powder 1 tsp salt 1 tbsp wheat flour 3 tbsp rice flour Mix Pleurotus eryngii mushrooms with nutritional yeast flakes, salt, wheat flour and black pepper powder. Then, combine ground cashew nuts, rice flour and basil powder as a second layer crispy coating. Heat oil over medium heat. Coat Pleurotus eryngii mushrooms with...

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Vegan Recipe: Eryngii Mushroom and Cashew Nut Soup

The vegan recipe for Eryngii Mushroom and Cashew Nut Soup: servings – 4 Ingredients 200 g eryngii mushrooms/king oyster mushrooms (dice) 1/2 cup roasted cashew nuts 1/4 cup ground golden flax seeds 1 tsp dried oregano leaves 1 tbsp olive oil 3 cups water 200 g potatoes (peel, cut into small cube, fry till golden brown and set aside) Seasonings 2 tsp sea salt 1/2 tsp ground black pepper Method Place eryngii mushrooms, cashew nuts, ground golden flax seeds and water in the blender; pulse until smooth. In a soup pot, heat olive oil over low flame; add dried oregano leaves...

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Vegan Recipe: Lotus Leaf Rice

The vegan recipe for Lotus Leaf Rice: servings – 5 Ingredients 1 lotus leaf (wash and soak in water for 2 hours) 4 cups cooked rice (* use slightly less water then usual for the rice-cooking) 1 cup shiitake mushroom cubes 1 cup dried chestnuts (soak overnight) 1 cup soy mince 1 cup carrot cubes ½ cup green peas 4 tbsp vegetable oil 1 cup of water Seasonings 3 tbsp vegetarian oyster sauce 1 tsp salt ½ tsp five-spice powder Method Heat vegetable oil and fry the soy mince until golden brown. Add shiitake mushroom cubes and fry until...

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Vegan Recipe: Nutritional King Oyster Mushroom Congee

The vegan recipe for Nutritional King Oyster Mushroom Congee (aka Vegan Fish Congee): servings – 4 to 6 Ingredients 1 cup rice (wash, drain and set aside) 300 g king oyster mushrooms (cut into thin slices) 2 tbsp ginger strips 1 cup chopped coriander 2 tbsp vegetable oil 8 cups water Seasonings 1 tbsp nutritional yeast flakes 3 tsp salt white pepper powder to taste Method Mix rice, salt (1 tsp), vegetable oil (1 tbsp) with water (1 cup); set aside for 1 hour, then pour the rice mixture into a pot. Add water (7 cups) and cook until the...

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Vegan Recipe: Gluten-Free Potato Doughnuts

The vegan recipe for Gluten-Free Potato Doughnuts: servings – 15 to 20 gluten-free doughnuts Ingredients 1 kg potatoes (steam or boil the potatoes until soft, peel and mash) 3/4 cup ground flax seeds 1 tbsp extra virgin olive oil 1 tsp instant dry yeast Seasonings 1 tbsp sugar 1 tsp salt Method In a big mixing bowl, combine all the ingredients and seasonings; mix well, knead the potato dough and let it rest for 5 minutes. Rub some oil on a clean workbench, knead the dough again and roll it out to 1 cm thickness. Use a doughnut cutter...

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How to Make Natural Tomato Sauce

Homemade/DIY Natural Tomato Sauce: servings – 600 ml sauce Ingredients 1 kg fresh and ripe tomatoes ½ lemon (squeeze the juice) 1 tbsp corn starch (mix with 1/4 cup water) Seasonings 1 tsp salt 3 tbsp sugar Method Boil 2 liters of water in a large stock pot over high heat. Place ice cubes and ice water in a big mixing bowl (to cool down the blanched tomatoes later). Slice a shallow “X” into the bottom of each tomato. Put the tomatoes in the boiling water and blanch until their skins start to wrinkle and split; then transfer them...

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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: 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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Vege Angel’s 500th Vegetarian Recipe: Vegan Chocolate and Coconut Shortbread

The vegan recipe for Vegan Chocolate and Coconut Shortbread: servings – 16 pieces Vegan Coconut Shortcake 1 cup wheat flour (sieve) 1/2 cup rice flour (sieve) 1/2 cup oatmeal 1/2 cup almond flour 2 tbsp ground flax seeds 1 tsp baking powder 1/2 tsp baking soda 1/2 cup vegetable shortening 100 ml coconut milk 1/2 cup sugar Place coconut milk and ground flax seeds into a blender; pulse until smooth. Add vegetable shortening, sugar, baking powder and baking soda; blend until well-mixed. Transfer the batter to a big mixing bowl. Add almond flour, oatmeal, wheat flour and rice flour; combine....

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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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