The vegan recipe for Organic Tahini: servings – 1 cup Ingredients 1/2 cup organic white sesame seeds (stir-fry without oil until fragrant and grind into fine powder) 1 cup water 1/2 cup vegetable oil Seasonings 1/4 tsp sea salt Method Heat vegetable oil, add organic white sesame seed powder and stir-frt until fragrant. Add water and sea salt; stir well and cook until fragrant. Remove, let cool and...
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The vegan recipe for Parsley, Tofu and Organic Miso Soup: servings: 4 Ingredients 100 g parsley (cut into small sections) 300 g fresh tofu (cut into small cubes) 2 slices ginger (cut into thin strips) 5 cups water Seasonings ½ tsp salt 2 tsp organic miso Method Heat vegetable oil. Add ginger strips, fry until fragrant and transfer it to a pot. Add water and fresh tofu; bring to a boil. Add parsley, salt and organic miso; briefly cook and ladle into soup bowls....
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The vegan recipe for Easy Beet Chips: servings – 4 Ingredients 450 g beetroot (peel and thinly slice) 1 cup tapioca starch Seasonings 1 1/2 tsp salt Method Coat the beet slices with salt. Heat vegetable oil. Coat the beet slices with tapioca starch and fry in hot oil until both sides of the chips become golden brown. Remove, drain and serve....
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The vegan recipe for Stir-Fried Enoki Mushrooms with Veggie Trio Strips: servings – 3 Ingredients 300 g potato (peel and cut into long thin strips) 150 g of yam bean (peel and cut into long thin strips) 100 g carrot (peel and cut into long thin strips) 100 g enoki mushrooms (cut off the woody base and separate the clusters) 1 tbsp fresh ginger strips 1 tbsp sesame oil 2 tbsp vegetable oil Seasonings 1 tsp salt Method Heat the vegetable oil in a wok at low heat. Add fresh ginger strips, stir-fry till fragrant, remove and keep aside....
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The vegan recipe for homemade vegan wonton wrappers: servings – 22 wonton wrappers Ingredients 1 cup wheat flour 1/4 tsp food grade lye water (kansui) 1/4 cup tapioca starch 1/2 cup water Method Combine wheat flour, food grade lye water and water; mix well. Add tapioca starch and knead until a smooth dough is formed. Spread some tapioca starch on the kitchen bench top and roll out the dough into a thin sheet with a rolling pin. Use a 3 1/2-inch-diameter round cutter to cut out the round wonton wrappers. That’s...
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The vegan recipe for Fried Chestnut Dumplings: servings – 20 vegan dumplings Ingredients 20 roasted chestnut kernels 1 cup self-rising flour 1/4 cup water 1 tbsp vegetable oil Seasonings 1/2 tsp salt Method Combine self-rising flour, vegetable oil, salt and water; knead until a smooth dough is formed (sprinkle some flour over the dough if it is too sticky). Roll it out with a rolling pin and use a 2-inch-diameter round cutter to cut out the dough rounds. Wrap each roasted chestnut kernel with the a dough round. Deep fry the dumplings until golden brown....
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The vegan recipe for Spicy Corn Fried Rice: servings – 3 Ingredients 1 cup sweet corn kernels 3 cups cooked rice 8 dried chilies (cut into small sections) 3 tbsp vegetable oil Seasonings 1 1/2 tsp salt 1/2 tsp black pepper powder Method Heat the vegetable oil. Add dried chilies and stir-fry until fragrant. Add sweet corn kernels and stir until fragrant. Add cooked rice, salt and black pepper powder; stir-fry unti fragrant....
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The vegan recipe for Vegan Oatmeal Chocolate Mousse: servings – 1 Ingredients 1/2 cup instant oatmeal 2 tbsp cocoa powder 1 tbsp coconut milk 1 1/2 cup water Seasonings 2 tbsp sugar Method Place the instant oatmeal, cocoa powder, coconut milk, water and sugar in a blender. Blend until smooth and fluffy. Transfer the chocolate mousse into a serving cup or bowl. Refrigerate for about 5 hours before serving....
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The vegetarian recipe for Baked Shiitake Mushrooms with Cheese Strips: 10 baked shiitake mushrooms Ingredients 10 shiitake mushrooms (remove the stems, wash and soak in water until soft) 2 slices cheese – suitable for vegetarians (cut into strips) 1 tbsp vegetable oil Seasonings 2 tbsp tomato sauce Method Coat the shiitake mushrooms with vegetable oil. Lay them on a baking tray and bake at 180°C for 15 minutes. Remove the tray from the oven, top the mushroom caps with tomato sauce and cheese strips. Bake for another 5 minutes. Serve and...
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The vegan recipe for Steamed Tofu with Minced Ginger and Sea Salt: servings – 4 Ingredients 4 blocks firm tofu (cut each into 4 squares) 100 g ginger (peel and cut into chunks) 1/4 cup vegetable oil 1/3 cup water Seasonings 1 tsp sea salt Method Place the ginger and water into a blender; pulse until smooth. Heat vegetable oil, add in the minced ginger and sea salt; stir and cook until fragrant. Place the tofu cubes into a steaming plate and top with the cooked minced ginger. Steam for about 5 minutes over high heat. Serve and...
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The vegetarian recipe for Easy Eggless Cream Cheese Cupcakes: servings – 24 eggless cupcakes Cupcakes 1 block cream cheese (suitable for vegetarians) 1 tbsp butter 2 cups fresh milk 1/2 cup sugar 1 tsp vanilla essence 1 tsp baking soda (sieve) 4 cups self-rising flour (sieve) Mix the cream cheese with butter, fresh milk, sugar, vanilla essence and baking soda. Add self-rising flour and stir until a smooth batter is formed. Place the paper cupcake cases in the metal cupcake molds and pour the batter into the cases. Bake in a preheated oven at 170°C for about 20 minutes. Remove and...
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The vegan recipe for Corn and Coriander Vegetable Hotcakes: servings – 5 pieces Ingredients 1 sweet corn (cut the corn kernels off the cob) 3 stalks coriander leaves (cut into fine sections) 1/2 cup rice flour 1/2 cup wheat flour 3/4 cup water Seasonings 1 tsp salt 1/2 tsp black pepper powder Method Mix the sweet corn kernels with coriander leaves, rice flour, wheat flour, water, salt and black pepper powder; mix until a smooth batter is formed. Heat oil. Pour 1/3 cup of the vegetable batter into the pan and fry both sides until golden brown; repeat this...
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The vegan recipe for Pumpkin Chutney: servings – 4 Ingredients 500 g pumpkin (peel, cut into chunks and steam until soft) 1 tbsp vegetable oil 1 cup water Seasonings 1/2 tbsp curry powder 1/2 tsp ginger powder 1 tsp salt Method Place the steamed pumpkin and water in the blender; pulse until smooth. Heat the vegetable oil over low heat and fry the curry powder until fragrant. Place the pumpkin puree, fried curry powder, ginger powder and salt into a pot. Constantly stir along the cooking process and bring to a boil. Serve and...
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The vegan recipe for Sugar-Free Vegetarian Chestnut Mooncake: servings – 6 X 2 1/2 inches diameter vegan mooncakes Ingredients 120 g roasted chestnut kernels (mash) 8 tbsp grape seed oil 1 1/2 cups wheat flour 3 tbsp water 3 drops food coloring – optional Seasonings 1/4 tsp sea salt Method Filling: Combine mashed chestnuts and grape seed oil (3 tbsp), knead until smooth, divide into 6 equal portions and form them into balls. Pastry: Combine wheat flour, grape seed oil (5 tbsp), food coloring, water and sea salt; knead until smooth, divide into 6 equal portions and form them...
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The vegan recipe for Beet and Coconut Veggie Burger: servings – 6 veggie burgers Ingredients 1/2 cup beet root strips 1 cup shredded coconut 1/2 cup diced parsley 1 cup self-rising flour 1/4 cup water Seasonings 1/2 tsp salt Method Combine beet root strips, shredded coconut and diced parsley with self-rising flour, water and salt. Form the mixture into rounds. Heat vegetable oil over medium heat and fry the veggie burgers until golden brown....
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The vegan recipe for Groundnut and Turnip Congee: servings – 6 Ingredients 1 cup groundnut kernels 3/4 cup dried and diced preserved turnip 1 cup white rice (wash) 7 cups water 1 1/2 cup vegetable oil Method Heat vegetable oil, stir-fry the groundnut kernels until fragrant, remove and set aside. Stir-fry the dried and diced preserved turnip until fragrant, remove and transfer it (together with the oil) to a pot. Add the white rice, water and fried groundnut kernels. Bring to a boil and simmer over low heat until the congee becomes mushy. Ladle into soup bowls and serve....
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The vegan recipe for Sour Plum Sauce: servings – 1 litre vegan sauce Ingredients 20 dried sour plums (wash) 2 cups maltose syrup 3 cups water Method Place the dried sour plums in a pot. Add water, bring to a boil and simmer for 20 minutes (stir occasionally). Pour the liquid into a fine stainless steel sieve, transfer the sieved liquid to the pot and heat at low flame. Gradually add in the maltose syrup and stir until it dissolves. Remove and let cool. Serve or store in the refrigerator for later use. Note: the plum sauce can use...
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The vegan recipe for Fried Mashed Taro Beads with Fresh Cucumber Strips: servings – 12 mashed taro beads Ingredients 250 g taro (peel, cut into chunks, steam till soft and mash) 1/4 cup tapioca starch adequate rice flour adequate cucumber strips Seasonings 1/4 tsp salt 1/4 tsp sugar 1/4 tsp white pepper powder Method Combine the mashed taro with tapioca starch, salt, sugar and white pepper powder. Add some rice flour and knead into a smooth taro dough. Divide the dough into small balls, form them into thick beads and press a dent in the center of each taro...
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The vegan recipe for Stir-Fried Beet with Salted Vegetable: servings – 4 Ingredients 2 cups beetroot strips 1 cup salted vegetable strips 3 tbsp vegetable oil 2 tbsp water Seasonings 1 tsp sugar Method Heat the vegetable oil. Add beetroot strips and salted vegetable strips; stir until evenly mixed. Add sugar and water; stir until fully absorbed. Remove and serve....
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Homemade/DIY Dried Tofu: servings – 4 Ingredients 2 blocks firm tofu (cut into 1/2-inch thick slices) 1 tsp turmeric powder 2 tbsp vegetable oil Seasonings 2 tsp salt 1 tsp sugar Method Mix the turmeric powder, vegetable oil, salt and sugar together. Evenly spread the marinade on the firm tofu slices. Bake at 170°C for about 30 minutes. Remove and serve....
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The vegan recipe for Eggless Almond and Raisin Mini Cakes: servings – 9 mini vegan cakes Ingredients 1 cup almond powder 1 tbsp raisins (mixed colors) 2 cups self-rising flour 1/4 cup sugar 3 drops vanilla flavor 1/4 cup vegetable oil 1/2 tsp baking soda 1 cup water Method Mix the almond powder with water. Add self-rising flour, sugar, vanilla flavor, baking soda and vegetable oil; stir well until a smooth batter is formed. Place the paper cup cake cases in the metal cupcake molds and pour the batter into the cases. Top with raisins. Bake in a preheated...
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The vegan recipe for Chili and Tamarind Paste: servings – 1 1/2 cups Ingredients 15 red chilies (cut into small sections) 2 tbsp tamarind paste 1/2 cup water Method Mix the tamarind paste with water. Remove the tamarind seeds. Place the diluted tamarind paste and red chilies in the blender; pulse until smooth. Transfer the puree to a pan, stir well, bring to a boil and briefly simmer. Remove and serve....
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The vegan recipe for King Trumpet Mushroom, Green Bell Pepper and Chia Seeds Salad: servings – 2 Ingredients 3 king trumpet mushrooms/king oyster mushrooms (cut into thin strips, blanch in boiling water until cooked, remove, drain and set aside) 1 green bell pepper (cut into thin strips) 1/2 tsp chia seeds 2 tbsp extra virgin olive oil Seasonings 3 tbsp black vinegar or balsamic vinegar (mix with 3 tbsp sugar) Method Mix the king trumpet mushroom and green bell pepper strips with extra virgin olive oil and sweetened black vinegar. Sprinkle the chia seeds over....
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The vegan recipe for Sweet Corn and Coconut Milk Popsicles: servings – 8 vegan popsicles Ingredients 1 tin sweet corn 1/2 cup coconut milk 1/4 cup sugar 1 cup water Method Place the tinned sweet corn, coconut milk, sugar and water in a pot. Stir well and bring to a boil. Let cool and pour the mixture into the popsicle molds. Freeze for about 2 hours before serving....
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The vegan recipe for Steamed Sticky Rice Cake with Apple Cider Vinegar and Crushed Walnuts: servings – 10 pieces Ingredients 250 g sticky rice cake (cut into 10 slices) 15 roasted walnuts (coarsely crush) 2 tbsp vegetable oil Seasonings 2 tbsp apple cider vinegar Method Spread the vegetable oil on a steaming plate and lay the sticky rice cakes on it. Steam for about 5 minutes or until the cakes turn soft. Gently remove them from the steamer, dip them into the apple cider vinegar and coat both sides with the crushed walnuts. Serve and...
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The vegan recipe for Stir-Fried Black-Eyed Peas with Organic Green Beans and Sea Salt: servings – 4 Ingredients 1/4 cup black-eyed peas (cook in boiling water until soft, remove, drain and set aside) 20 organic green beans (cut into small sections) 3 tbsp vegetable oil Seasonings 1/4 tsp sea salt Method Heat vegetable oil. Stir-fry black-eyed peas until fragrant. Add organic green beans and stir-fry until fragrant. Add sea salt and stir well. Remove and serve....
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The vegan recipe for Black Sesame and Peanut Butter Pancake Rolls: servings – 2 Ingredients 1 tbsp black sesame seeds 1/2 cup self-rising flour 2 tbsp vegetable oil 1/2 cup water Seasonings 2 tbsp peanut butter 1/2 tsp salt 2 tbsp fine sugar Method Combine the black sesame seeds with self-rising flour, vegetable oil, water and salt. Divide the batter into 2 portions. Spread the batter in a non-stick pan and pan-fry both sides until golden. Remove, spread the peanut butter on the pancakes, sprinkle the fine sugar on top, roll up and cut into sections....
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The vegan recipe for Ground Lemongrass Sauce: servings – 2 Ingredients 4 stalks lemongrass (remove the hard layers and cut the bulbs into thin slices) 2 tbsp vegetable oil 1/4 cup water Seasonings 1/2 tsp salt Method Finely grind the lemongrass slices. Transfer the ground lemongrass into a pan. Add vegetable oil, water and salt; saute until fragrant. Remove and serve....
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The vegan recipe for Vegetable Fried Rice with Chili Sauce: servings – 4 Ingredients 3 cups cooked rice 1 cup mixed vegetables (defrost) 4 tbsp vegetable oil Seasonings 1 tsp soy sauce 5 tbsp chili sauce Method Heat vegetable oil. Saute the mixed vegetables until fragrant. Add the cooked rice and chili sauce; stir-fry until fragrant. Sprinkle the soy sauce over. Stir well, remove and serve....
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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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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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The vegan recipe for Banana and Strawberry Smoothie: servings – 1 Ingredients 1 banana (peel and cut into chunks) 7 strawberries (remove the leaves) 1/2 cup cool boiled water Method Place the banana, strawberries and water in a blender. Pulse until smooth, remove and...
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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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The vegan recipe for Pumpkin Buns: servings – 10 vegan buns Ingredients 250 g pumpkin (steam until soft, mash and let cool) 2 tbsp pumpkin seeds 2 1/2 cups wheat flour 1/2 tbsp instant dry yeast 2 tbsp vegetable oil 1/2 cup water Seasonings 1 1/2 tsp salt 1 tsp sugar Method Combine pumpkin, pumpkin seeds, wheat flour, instant dry yeast, salt and sugar. Add vegetable oil and water; mix until well combined and knead until a smooth dough is formed. Divide into 10 portions, form them into ball shapes and lay them onto a greased baking tray. Let...
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Homemade/DIY Natural Apple Jam: servings – 1 container Ingredients 8 apples (peel and cut into small chunks) 4 tbsp tapioca starch 1 1/2 cup water Seasonings 1/4 cup sugar Method Place the apples and water in a blender; pulse until smooth. Transfer the apple puree to a pot. Add tapioca starch and sugar. Constantly stir while cooking until the jam becomes thickened. Transfer the apple jam to a glass container, let cool and refrigerate before serving....
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The vegan recipe for Kung Pao (Spicy Stir-Fried) Bamboo Pith: servings – 3 Ingredients 100 g bamboo pith (soak in water until soft, gently squeeze out the water and cut into sections) 1/2 cup cashew nuts 8 dried chilies (cut into sections) 10 slices carrot 3 tbsp vegetable oil Seasonings 1 tbsp black vinegar 2 tbsp vegetarian oyster sauce 1/2 tsp salt 1 tbsp sugar Method Heat vegetable oil. Stir-fry cashew nuts, dried chilies and carrot until fragrant. Add the bamboo pith, black vinegar, vegetarian oyster sauce, salt and sugar. Briefly stir, cover the pan and simmer for a while. Remove and serve....
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The vegan recipe for Winter Melon and Tomato Soup: servings – 4 Ingredients 400 g winter melon (cut into chunks) 4 tomatoes 5 cups water Seasonings 1 tsp salt Method Place winter melon, tomatoes and water in a pot. Bring to a boil and simmer over low heat for 30 minutes. Add salt and stir well. Ladle into soup bowls and serve....
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The vegan recipe for Crispy Tofu Envelopes: servings – 8 pieces Ingredients 1 large fried bean curd skin (cut into 8 pieces) 2 blocks tofu (mash) 2 tbsp wheat flour (mix with some water) Seasonings 1 tsp salt 1/4 tsp white pepper powder 1/4 tsp vegetarian seasoning Method Mix the mashed tofu with salt, white pepper powder and vegetarian seasoning. Place 1 tbsp of the above tofu mixture in the middle of each bean curd skin. Damp the edges of the bean curd skin with wheat flour paste and fold up to form a rectangle shape. Fry until golden...
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The vegan recipe for Salted and Curry Leaf Flavored Cashew Appetizer: servings – 3 Ingredients 4 stalks curry leaves (pluck the leaves) 1/2 cup cashew nuts 2 tbsp vegetable oil Seasonings 1/2 tsp salt Method Heat vegetable oil, quick-fry curry leaves until crispy, remove and set aside. Stir-fry cashew nuts until golden. Sprinkle the fried curry leaves and salt over; stir well. Remove and...
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The vegan recipe for Braised Chayote with Preserved Olive Vegetables: servings – 2 Ingredients 300 g chayote (slice) 3 tbsp vegetarian preserved olive vegetables 2 slices ginger 1 tsp sugar 3 tbsp vegetable oil 1/2 cup water Method Heat vegetable oil and saute ginger until fragrant. Add chayote and briefly stir. Add the vegetarian preserved olive vegetables and sugar; stir well. Add water and braise until fully absorbed. Remove and serve....
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The vegan recipe for Eggless Pandan Sponge Cake: servings – 16 slices vegan cake Ingredients 20 pandan leaves (cut into small sections) 4 cups self-rising flour (sieve) 1/2 cup coconut milk 1 cup sugar 3 drops vanilla flavor 1 tsp baking soda 2 cups water Method Place the pandan leaves and water into a blender; pulse until smooth, transfer the the 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 pandan juice. Mix the pandan juice with coconut...
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The vegan recipe for Golden Roasted Eggplant with Textured Soy Protein and Cherry Tomatoes: servings – 4 Ingredients 2 large eggplants (cut into round slices) 4 cherry tomatoes (cut into round slices) 4 tbsp textured soy protein/TSP granules 1 tbsp olive oil 1 tsp corn starch Seasonings 1 tbsp curry powder 1 tsp black pepper powder 2 tsp salt 2 tsp soy sauce Method Combine curry powder, salt and corn starch. Marinate the eggplant slices with above mixture and keep aside for 15 minutes. Combine black pepper powder with TSP granules; sprinkle soy sauce over and mix well. Spread...
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The vegan recipe for Lemon Soy Milk Pudding: servings – 1 Ingredients 1 cup soy milk 1/2 lemon (squeeze the juice) 5 tsp corn starch (mix with 2 tsp water) Seasonings 1 tbsp sugar Method Place soy milk, sugar and corn starch paste in a pot; bring to a boil. Add lemon juice, stir well and sieve it into a dessert bowl. Refrigerate for 2 hours before serving....
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Ingredients 1 block spinach noodle (blanch in boiling water until tender, remove and drain) 1 tbsp vegetable oil Seasonings 1/4 tsp salt white pepper powder to taste Method Mix the cooked spinach noodle with vegetable oil and salt. Transfer it to a baking tray. Bake each side for 15 minutes at 170°C. Remove, cool and sprinkle white pepper powder over....
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The vegan recipe for Five-Spice Fried Rice: servings – 2 Ingredients 2 bowls cooked rice 2 tbsp vegetable oil Seasonings 1 tsp five-spice powder 1 1/2 tsp salt Method Heat vegetable oil. Saute five-spice powder until fragrant. Add the cooked rice and stir-fry until fragrant. Add salt and briefly stir. Remove and serve....
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The vegan recipe for White Button Mushroom Soy Curry: servings – 4 Ingredients 10 big white button mushrooms (make a cross on the caps) 4 red chilies (slice) 1 stalk lemongrass (lightly crush) 2 cups soy milk 1 1/2 tsp curry powder 1/2 tsp chili powder 2 tbsp vegetable oil Seasonings 1 tsp salt 1 tsp sugar Method Heat vegetable oil. Saute curry powder, chili powder and lemongrass until fragrant. Add soy milk, big button mushrooms, red chilies, salt and sugar. Stir well, bring to a boil and briefly simmer. Ladle into a big bowl and serve....
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The vegan recipe for Soy Sweet Corn Bread Spread: servings – 1 cup vegan bread spread Ingredients 1 sweet corn (cut the corn kernels from the cob) 1 cup soy milk Seasonings 1/4 tsp salt Method Place the sweet corn kernels and soy milk in the blender; pulse until smooth. Transfer the sweet corn puree into a pot. Add salt, stir well and bring to a boil. Let cool and serve with bread or biscuits....
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The vegan recipe for Steamed Minced Salted Turnip: servings – 4 Ingredients 250 g salted turnip (soak in water for 10 minutes and mince) 1 1/2 tbsp corn starch 2 tbsp vegetable oil 1/2 cup water Seasonings 1/2 tsp vegan seasoning Method Mix the minced salted turnip with corn starch, vegetable oil, water and vegetarian seasoning. Transfer it to a steaming tray and smooth the surface. Steam for 15 minutes and serve. Enjoy!...
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The vegan recipe for Kombu Nuggets: servings – 20 vegan nuggets Ingredients 150 g kombu/kelp (soak in water until soft and cut into thin strips) 4 slices ginger (dice) 1/2 cup self-rising flour 1 cup rice flour 1 1/2 cups water Seasonings 1 1/2 tsp salt 1 tsp sugar 1/4 tsp white pepper powder Method Place the kombu, ginger and water into the blender; pulse until smooth and transfer the kombu puree into a big bowl. Add self-rising flour, rice flour, salt, sugar and white pepper powder; mix until well-combined. Scoop out the kombu paste with a tablespoon and...
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The vegan recipe for Black-Eyed Pea and Red Cabbage Soup: servings – 4 Ingredients 1/2 cup black-eyed peas (soak in water for 2 hours) 300 g red cabbage (cut into strips) 7 cups water Seasonings 1 tsp salt Method Place black-eyed peas, red cabbage and water in a pot. Cook over medium heat for 30 minutes. Add salt and stir well. Ladle into soup bowls and serve....
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The vegan recipe for Vegan Otak-Otak: servings – 10 packs Ingredients 500 g vegan fish (cut into chunks) 100 g fresh oyster mushrooms (cut into chunks) 2 cups soaked kombu/kelp (puree with ½ cup water) 5 bird’s eye chillies (dice) 2 stalks lemongrass (dice) 5 slices galangal (chop) 2 kaffir lime leaves (chop) 2 stalks torch ginger buds (chop) 2 tbsp tapioca starch Seasonings 2 tsp salt 1 tsp sugar Wrappers 10 large fresh turmeric leaves (blanch in boiling water for 2 minutes) Method Place all the ingredients and seasonings into the blender; pulse until well-mixed. Take a piece...
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The vegan recipe for Double Layer Steamed Pumpkin Buns: servings – 20 small steamed pumpkin buns Ingredients 250 g pumpkin flesh (steam until soft, mash and let cool) 2 1/2 cups wheat flour 1/2 tbsp instant dry yeast 2 tbsp vegetable oil 1/2 cup water Seasonings 1 tbsp sugar Method Combine the pumpkin flesh, wheat flour, instant dry yeast, vegetable oil, water and sugar. Knead until the dough is smooth, roll out the dough and cut out into your desired shapes. Stack two pieces of dough on top of each other and place it onto a sheet of greaseproof...
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The vegan recipe for Ginkgo Nut Congee: servings – 4 Ingredients 1/2 cup rice (wash) 5 cups water 20 ginkgo nuts (break the shells and remove the cores) Seasonings 1 tsp salt white pepper powder to taste Method Place the rice, water and ginkgo nuts into a pot. Bring to a boil and cook over low heat until the rice turns mushy. Add salt and stir well. Ladle the ginkgo nut congee into soup bowls and sprinkle white pepper powder over....
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The vegan recipe for Balsamic Vinegar Pickled Daikon: servings – 400 g pickled daikon Ingredients 400 g daikon (slice into thin rounds) Seasonings 1/2 cup balsamic vinegar or black vinegar 1/2 cup sugar Method Lay the daikon slices into a big bowl. Mix the sugar with balsamic vinegar and pour the marinade into the bowl. Cover and marinate for 6 hours. Serve and...
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The vegan recipe for Citrus Tea: servings – 2 Ingredients 2 oranges (peel and cut into 8 pieces) 2 cups water Method Place the water into a pot and bring to a boil. Add the oranges and simmer over low heat for 20 minutes. Serve and...
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The Vegan Recipe for Nutritional Spirulina Biscuits: servings – 2 baking trays of vegan biscuits Nutritional Spirulina Biscuits 3 cups wheat flour 1/2 cup grape seed oil 2 tsp spirulina powder 1 tbsp nutritional yeast flakes 1 tsp sea salt 1/2 tsp baking powder 3/4 cup water Combine wheat flour and grape seed oil. Mix spirulina powder, nutritional yeast flakes, sea salt and baking powder with water; pour the mixture into the above wheat dough and knead until a smooth dough is formed. Set aside and let it sit for 20 minutes. Roll out the dough and cut out...
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The vegan recipe for Vegan French Fries Pizza: servings – 1 vegan pizza Pizza Dough 2 1/2 cups wheat flour 1/2 cup oatmeal 1/2 tbsp instant dry yeast 2 tbsp vegetable oil 3/4 cup water 1 tsp sugar 1 tsp salt Combine all the ingredients, knead the dough until smooth and roll it out into a circle. Lay the pizza dough into a greased baking pan and let ferment for 20 minutes. Prick the dough thoroughly with a fork. Toppings 200 g french fries (partially fry) 1 green bell pepper (slice) 1/2 tsp ground black pepper 1 cup tomato...
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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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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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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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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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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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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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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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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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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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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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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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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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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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The vegan recipe for Prune and Lemon Dressing: servings – 1/2 cup vegan dressing Ingredients 12 pitted prunes 1 lemon (squeeze the juice) 1/2 cup cool boiled water Method Place the pitted prunes, lemon juice and cool boilded water in the blender. Pulse until smooth....
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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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The vegan recipe for Nori and Tofu Congee: servings – 4 Ingredients 1 cup white rice (rinse, soak in 1/2 cup water + 1 tsp salt + 1 tbsp vegetable oil for 4 hours, rinse and set aside) 2 nori sheets (tear into small pieces) 1 block firm tofu (dice) 1 thumb-sized fresh ginger (gently crush) 6 cups water Seasonings 1/2 or 1 tbsp salt 2 tbsp nutritional yeast flakes 1 tsp sesame oil 1/2 tsp white pepper powder Method Place white rice, water and ginger in a pot; bring to a boil and cook over low heat until...
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The vegan recipe for Vegan Banana Bread: servings – 1 loaf vegan banana bread Ingredients 10 bananas (peel and mash) 3 cups wheat flour 1/2 tbsp instant dry yeast 1/4 cup water 3 tbsp grape seed oil or vegetable oil Seasonings 1/2 tsp salt 3 tbsp sugar Method Mix instant dry yeast with water; stir well. Add grape seed oil, salt, sugar, bananas and wheat flour; mix until well combined. Let ferment for 30 minutes. Place the dough into a greased loaf pan. Bake at 170°C for about 35 minutes. Remove, let cool and slice....
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The vegan recipe for Munchy Salted Peanut Flakes: servings – 5 Ingredients 1 cup baked and salted peanuts 1/2 cup wheat flour 1/2 cup water Seasonings 1/2 tsp salt Method Mix the baked peanuts with wheat flour, water and salt. Heat oil over medium heat. Pour 1/4 cup of the above mixture into the pan, spread into a round shape, fry both sides until golden brown, remove, drain and set aside; repeat this step until the mixture is used up. Cut into small pieces and serve....
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The vegan recipe for Baked Eggplant with Black Pepper Powder: servings – 2 Ingredients 1 eggplant (cut into round slices) 1/2 tsp black pepper powder 1/2 tsp salt 1 1/2 tbsp olive oil Method Spread olive oil (1/2 tbsp) on a baking tray. Lay the eggplant on the tray. Sprinkle olive oil (1 tbsp), salt and black pepper powder over. Bake at 170°C for about 10 minutes. Remove and serve....
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The vegetarian recipe for Taro Ice Cream: servings – 500 g vegetarian ice cream Ingredients 500 g taro (peel, cut into chunks and steam until soft) 3/4 cup fresh milk 3 tbsp sugar Method Place all the ingredients in the blender and pulse until smooth. Transfer the mixture into an ice cream container and freeze for about 2 hours or until it sets....
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The vegan recipe for Fried Tofu with Spicy Tamarind Dressing: servings – 3 Ingredients 6 blocks firm tofu (cut into ½ cm thick slices, sprinkle some salt over, lightly fry in hot oil, remove and lay them on a serving plate) 2 tomatoes (cut into chunks) 1 thumb-sized young ginger 2 fresh chilies (cut into chunks) 3 stalks basil leaves 1 tbsp corn starch Seasonings 1 tbsp sugar 1 tsp salt 2 tbsp tamarind paste (soak in 1 cup water, stir well, strain the juice) Method Place tomatoes, young ginger, fresh chilies, basil leaves, corn starch, sugar, salt and...
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The vegan recipe for Stir-Fried Chinese Kale with White Sesame Oil: servings – 4 Ingredients 250 g Chinese kale/kai-lan (wash and cut into sections) 4 tbsp white sesame oil Seasonings 1/2 tsp salt Method Heat white sesame oil. Stir-fry Chinese kale until fully cooked and fragrant. Add salt and stir well. Remove and serve....
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The vegan recipe for Ginkgo Nut and Coix Seed Dessert Soup: servings – 6 Ingredients 1 cup ginkgo nuts (break the shells and remove the cores) 1 cup coix seeds/Job’s Tears (wash and soak in water for 1 hour) 2 pieces of dried bean curd sheets (soak in water until soft and cut into sections) 6 cups water Seasonings 5 tbsp sugar Method Place all the ingredients in a pot. Bring to a boil and simmer over low heat for 30 minutes. Add sugar, stir well and ladle into dessert bowls....
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The vegan recipe for Sesame Crusted Sticky Rice Cakes: 10 pieces fried sticky rice cakes Ingredients 10 pieces sticky rice cakes 1 cup wheat flour 1/2 cup rice flour 2 tbsp ground white sesame seeds 1 cup water Seasonings 1/2 tsp salt Method Combine wheat flour, rice flour, ground white sesame seeds, salt and water; stir until a smooth batter is formed. Coat the sticky rice cakes in the batter and fry them in a non-stick pan until golden brown. Remove, drain and serve....
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The vegan recipe for Pineapple Nuggets: servings – 4 to 6 Ingredients 400 g pineapple (peel, core and cut into small chunks) 1 tbsp ground golden flax seeds 1 cup wheat flour 1 /2 cup rice flour 1 cup water Seasonings 1/2 tsp salt Method Combine ground golden flax seeds, wheat flour, rice flour, water and salt; stir until a smooth batter is formed. Heat oil over high heat. Coat the pineapple chunks in the batter and fry them in hot oil until golden brown. Remove, drain and serve....
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The vegan recipe for Water-Boiled White Lotus Seed Dumplings: servings – 25 vegan dumplings White Lotus Seed Filling 2 cups white lotus seeds (soak in water for 2 hours, cook in boiling water for 10 minutes, remove, let cool and discard the cores) 1/2 cup chopped coriander leaves 2 tbsp vegetable oil 1 1/2 cups water 1 1/2 tsp salt 1/2 tsp sugar 1 tsp white pepper powder Place white lotus seeds and water in the blender; pulse until a smooth paste is form. Heat vegetable oil over medium heat. Add white lotus seed paste and stir well. Add...
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Homemade/DIY Chinese 5-Spice Powder servings – 75 g spice powder Ingredients 4 tbsp Sichuan Peppercorns 2 tbsp cloves 3 tbsp star anise 3 tbsp cumin seeds 15 g cinnamon Method Place all the ingredients into a grinder. Grind until a fine powder is formed. Keep the spice powder in an airtight container or small plastic sachets and store in the refrigerator for later...
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The vegan recipe for Vanilla Bean Cookies: servings – 50 vegan cookies Ingredients 3 vanilla beans (cut lengthwise into 2 halves, scrape and collect the seeds) 3 cups wheat flour 1/2 cup vegetable shortening 1/2 tsp baking powder 1/2 cup water 1/2 cup sugar Method Combine wheat flour and vegetable shortening. Add water, baking powder and sugar; knead until a smooth dough is formed. Then, blend the dough with the vanilla seeds. Spread some wheat flour on a table, roll out the dough into a layer of 1/2 inch in height. Use a round (or your desired form) cookie...
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The vegan recipe for Bean Curd Puff Sushi: servings – 30 pieces of vegan sushi Ingredients 1 cup calrose rice/sushi rice 15 bean curd puffs (blanch in boiling water, remove, let cool, squeeze the water out, cut in half, remove the inner layer and set aside) 30 green peas (blanch in boiling water, remove, drain and set aside) 1 tbsp roasted black sesame seeds 1 1/2 cup water Seasonings 2 tsp salt 2 tbsp rice vinegar or apple cider vinegar Method Place calrose rice and water in the rice cooker; turn on the rice cooker. When the rice is...
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The vegan recipe for Roasted Black Beans: servings – 1/2 cup roasted black beans Ingredients 1/2 cup black beans (soak in water for 4 hours and drain) 1 tsp olive oil or vegetable oil 1/4 tsp salt Method Mix black beans with olive oil and salt. Evenly spread the black beans in a rectangle baking tray. Bake at 180°C for about 20 minutes. Remove, cool and...
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The vegan recipe for Christmas Potato Stars: servings – 4 to 6 Ingredients 1 1/2 cups potato cubes (steam until soft, mash and cool) 3 tbsp ground golden flax seeds Seasonings 1/4 tsp sugar 1 tsp icing sugar 1 tsp candy beads – assorted colors Method Combine mashed potato and sugar. Spread 1 1/2 tbsp ground golden flax seeds on a clean table, lay the potato dough on top and roll out into a flat sheet. Evenly spread the remaining 1 1/2 tbsp ground golden flax seeds on the potato sheet. Use a star cookie cutter to cut out...
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The vegan recipe for Vegan Raisin Buns: servings – 8 vegan buns Ingredients 1 cup raisins 2 1/2 cups wheat flour 1/2 tbsp instant dry yeast 2 tbsp grape seed oil 3/4 cup water Seasonings 1 tsp salt 1 tsp sugar Method Combine wheat flour and grape seed oil. Add water, instant dry yeast, raisins, salt and sugar. Knead the dough until smooth and let it rest for 5 minutes. Roll it into a loaf shape, divide into 8 portions, roll them into balls and lay them on a greased baking pan. Allow the dough balls to ferment for...
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The vegan recipe for Roti Canai Spicy Dipping Sauce: servings – 4 Ingredients 4 red chilies (cut into small sections) 1 tbsp lime juice 1 tbsp coconut milk 4 cups water Seasonings 1 tsp salt 1 tbsp sugar 1 tbsp curry powder 1 tsp turmeric powder 2 tbsp kurma powder Method Saute curry powder, kurma powder and turmeric powder until fragrant. Add water, red chilies, lime juice and coconut milk; stir well and bring to a boil. Add salt and sugar; stir well and briefly simmer. Ladle into bowls and serve with Vegan Roti Canai....
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The vegan recipe for Steamed Silken Tofu with Red Dates: servings – 2 Ingredients 1 block or 300 g silken tofu 6 red dates (remove the pits and dice) 1 red chili (dice) 1/4 cup water 2 tbsp sesame oil Seasonings 1/2 tsp salt Method Heat sesame oil. Add red dates and red chili; saute until fragrant. Add water and salt; stir well. Pour the dressing over the silken tofu and steam for 5 minutes. Remove and serve....
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Homemade/DIY Vegan Roti Canai: servings – 12 pieces of paratha Ingredients 3 cups wheat flour 3/4 cup vegetable oil 1 cup water 1 tsp salt Method Combine wheat flour, vegetable oil and salt. Add water and knead into a smooth dough. On a floured surface, roll the dough into a loaf and evenly divide into 12 portions. Roll out each dough portion, roll up into a long cylinder like a Swiss roll, turn it into a spiral shape and roll out into a round shape. Pan-fry both sides of the paratha until golden brown over medium heat. Serve with...
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The vegan recipe for Sticky Millet with Pumpkin Dressing: servings – 3 Millet Cakes 1/2 cup sticky millet 1 cup water 2 tbsp vegetable oil or olive oil 1/4 tsp salt Heat vegetable oil. Add millet, water and salt. Stir well and simmer until half absorbed. Remove and evenly place the millet into 3 bowls. Steam for 15 minutes, turn off the heat, cover with a lid and allow the millet to rest for 10 minutes. Pumpkin Dressing 1 cup mashed pumpkin 2 tbsp coconut milk 1 cup water 1/4 tsp salt 1 tbsp light brown sugar 1/4 tsp...
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The vegan recipe for Crispy Lily Buds: servings – 3 to 6 Ingredients 30 dried lily buds/dried ‘golden needles’ (soak in water until soft, drain and remove the hard ends) 3 tbsp tapioca starch 1/4 tsp salt Method Mix all the ingredients. Fry until golden brown. Remove, drain and serve....
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The vegan recipe for Green Pea Samosas: servings – 8 samosas Filling 1 cup green peas 1/2 tsp black pepper powder 1/2 tsp salt 1 tbsp vegetable oil 1/2 cup water Place green peas and water in the blender; pulse until smooth. Transfer the puree to a pan. Add vegetable oil, black pepper powder and salt. Stir and cook until fully absorbed. Remove and let cool. Pastry 3/4 cup wheat flour 1/4 cup oatmeal 1 tbsp vegetable oil 1/2 tsp sugar 1/4 cup water Combine wheat flour, oatmeal, sugar and vegetable oil. Add water and knead into a smooth...
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The vegan recipe for Nutritional Choy Sum Soup: servings – 1 to 2 Ingredients 4 Choy Sum leaves (wash and cut into small sections) 4 slices ginger (cut into thin slices) 2 cups water Seasonings 1 tsp nutritional yeast flakes 1/4 tsp salt Method Heat oil and saute ginger until fragrant. Add water and bring to a boil. Add Choy Sum, nutritional yeast flakes and salt. Stir well and briefly simmer. Ladle into soup bowls and serve....
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The vegan recipe for Coconut Pancake Rolls: Ingredients 2 cups fresh shredded coconut 1 cup wheat flour 1/2 cup coconut milk 1 3/4 cups water 10 pandan leaves (cut into small sections, blend with 1 cup water and filter to extract the juice) Seasonings 2 pieces coconut palm sugar (cut into small pieces) 2 tbsp sugar 1/2 tsp salt Method Dissolve the coconut palm sugar over low heat. Add the fresh shredded coconut, stir well, remove and let cool. Mix wheat flour, sugar, salt, pandan extract and coconut milk with water; stir until a smooth batter is formed. Ladle 1/4...
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The vegan recipe for Sweet and Sour Fried Rice Vermicelli: servings – 2 to 4 Ingredients 250 g rice vermicelli (soak in water until tender, remove and drain) 1/2 cucumber (cut into fine strips) 1/2 carrot (cut into fine strips) 3 tbsp vegetable oil 1 1/2 cup water Seasonings 4 tbsp tomato sauce 1 tbsp chili sauce 1/2 tbsp soy sauce 1 tsp salt 2 tsp sugar Method Heat vegetable oil. Add water and all the seasonings; stir well and briefly simmer. Add carrot and rice vermicelli; stir well and simmer until absorbed over medium heat. Add cucumber and...
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The vegan recipe for Monk Fruit with Candied Tangerine Tea: servings – 5 Ingredients 1 fresh monk fruit (wash and divide into pieces) 1 candied tangerine 7 cups water Method Place all the ingredients in a pot. Bring to a boil and simmer for 10 minutes over low heat. Ladle into cups and serve....
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The vegan recipe for Spicy Broccoli with Fenugreek Seeds: servings – 2 to 4 Ingredients 400 g broccoli (cut into florets) 1 tbsp fenugreek seeds (soak in water for 6 hours and drain) 1 tbsp soy mince 4 tbsp vegetable oil 4 tbsp water Seasonings 1/2 tbsp tomato sauce 1/4 tsp chili powder 1/2 tsp salt Method Heat vegetable oil. Add chili powder, fenugreek seeds and soy mince; saute until fragrant. Add broccoli and saute until fragrant. Add tomato sauce, water and salt; saute until almost completely absorbed. Remove and serve....
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The vegan recipe for Basil Flatbread: servings – 1 flatbread Ingredients 10 g basil leaves (cut into small sections) 2 1/2 cup wheat flour 1/2 tbsp instant dry yeast 2 tbsp olive oil or vegetable oil 3/4 cup water Seasonings 1 1/2 tsp salt 1 tsp sugar 1/2 tsp ground black pepper Method Combine wheat flour, instant dry yeast, salt and sugar. Add water and olive oil; mix well. Add basil leaves, combine and knead until the dough is smooth. Roll out into a round shape and place the dough round into a greased round baking pan. Press holes...
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The vegan recipe for Stir-Fried Celery with Wood Ear Mushrooms: servings – 4 Ingredients 3 stalks celery (wash and slice) 3 wood ear mushrooms (soak in water until soft and cut into thin strips) Seasonings 1/2 tsp salt 1/2 tsp soy sauce Method Heat oil and stir-fry wood ear mushrooms until fragrant. Add celery and briefly stir. Add salt and soy sauce; stir several times. Remove and serve....
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