Susan Siow

Vegan Recipe: Vegan Durian Cake

Posted by Susan Siow | Oct 11, 2013 | Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Vegan Durian Cake: servings – 12 vegan cupcakes Ingredients 2 cups durian flesh 1 1/2 cup wheat flour 1/3 cup vegetable shortening 1/2 tsp baking powder 1 cup water 2 tbsp sugar Method First, combine wheat flour and vegetable shortening. Then, add durian flesh and mix well. Add sugar, baking powder and water; mix until a smooth batter is formed. Place paper cupcake cases in the metal cupcake molds and evenly pour the batter into the cases. Bake in a preheated oven at 180°C for about 40 minutes. Remove, let cool and serve....

Vegan Recipe: Sweet Corn and Peppercorn Soup with Fried Soy Cubes

Posted by Susan Siow | Oct 3, 2013 | Soup, Updates, Vegetarian Recipes |

The vegan recipe for Sweet Corn and Peppercorn Soup with Fried Soy Cubes: servings – 4 Ingredients 1 sweet corn (cut the corn kernels from the cob) 20 white peppercorns (crush) 15 textured vegetable protein/TVP cubes (soak in water until soft and squeeze the water out) 5 cups water Seasonings 1 tsp salt Method Heat oil and fry the TVP cubes until fragrant. Place the fried TVP cubes, sweet corn, peppercorns and water in a pot; bring to a boil and simmer for about 20 minutes. Add salt and stir well. Ladle into soup bowl and serve....

Vegan Recipe: Vegan Carrot Omelette

Posted by Susan Siow | Sep 27, 2013 | Updates, Vegetarian Recipes, Western |

The vegan recipe for Vegan Carrot Omelette: servings – 2 vegan omelettes Ingredients 12 round slices carrot 1 tbsp ground golden flax seeds 2 stalks coriander (dice) 1/2 cup rice flour 2 tbsp vegetable oil 1/2 cup water Seasonings 1 tsp salt 1/8 tsp ground black pepper Method In a big mixing bowl, combine ground golden flax seeds, rice flour, vegetable oil, water, salt and ground black pepper. Add carrot and coriander; mix well. Ladle 1/2 batter into a non-stick pan, make a round shape, pan-fry both sides over low heat until golden brown, remove and set on a...

Vegan Recipe: Cassava Curry

Posted by Susan Siow | Sep 23, 2013 | Spicy, Updates, Vegetarian Recipes |

The vegan recipe for Cassava Curry: servings – 3 Ingredients 600 g fresh cassava (peel and cut into slices) 2 fresh Kaffir lime leaves (dice) 1 cup coconut milk 2 tbsp vegetable oil 1 cup water Seasonings 2 tbsp curry powder 1 tbsp salt Method Heat vegetable oil over low heat and saute curry powder until fragrant. Add ½ cup coconut milk and stir-fry for 1 minute. Add cassava slices, salt and the remaining 1/2 cup coconut milk; stir-fry for 1 minute. Add water and stir well. Simmer until the cassava turns soft. Sprinkle Kaffir lime leaves over and...

Vegan Recipe: Baked Shiitake Mushrooms with Tofu and Rosemary

Posted by Susan Siow | Sep 19, 2013 | Chinese New Year, Delights, Festive, Updates, Vegetarian Recipes |

The vegan recipe for Baked Shiitake Mushrooms with Tofu and Rosemary: servings – 30 baked shiitake mushrooms Ingredients 30 shiitake mushrooms (soak in water until soft, remove the stems and set aside) 1 package tofu 1/2 tsp dried rosemary 4 tbsp tapioca starch 2 tbsp olive oil Seasonings 1 tsp salt 1/2 tsp ground black pepper Method Combine tofu, dried rosemary, tapioca starch, olive oil, salt and ground black pepper. Stuff the shiitake mushroom caps with the above mixture and lay them on a baking tray. Bake at 160°C for about 15 minutes. Remove and serve....

Vegan Recipe: Stir-Fried Black-Eyed Peas with Black Pepper Powder

Posted by Susan Siow | Sep 11, 2013 | Speedy, Updates, Vegetarian Recipes |

The vegan recipe for Stir-Fried Black-Eyed Peas with Black Pepper Powder: servings – 4 Ingredients 1 cup black-eyed peas (soak in water for 2 hours) 2 cups water 2 tbsp vegetable oil Seasonings 1/4 tsp black pepper powder 1 tsp salt Method Place black-eyed peas and water in a pot; simmer until fully absorbed. Heat vegetable oil, add the cooked black-eyed peas and salt; stir-fry until fragrant. Add black pepper powder and stir evenly. Remove and...

Vegan Recipe: Lotus Seed Paste Mooncake Puffs

Posted by Susan Siow | Sep 8, 2013 | Festive, Mid-Autumn Festival, Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Lotus Seed Paste Mooncake Puffs: servings – 16 puffs Lotus Seed Paste 250 g white lotus seeds (soak in water for 2 hours) 2 tbsp pumpkin seed kernels or watermelon seed kernels 1/2 cup sugar 1/2 cup vegetable oil 4 cups water Place the white lotus seeds and water (3 cups) in a pot. Simmer over medium heat until the lotus seeds are soft; remove and let cool. Transfer the lotus seeds to a blender, add water (1 cup), pulse until smooth and pour the paste into a cooking pan. Add sugar and vegetable oil; stir...

Vegetarian Recipe: Lettuce and Cheese Sauce

Posted by Susan Siow | Aug 23, 2013 | Sauce, Updates, Vegetarian Recipes |

The vegetarian recipe for Lettuce and Cheese Sauce: servings – 4 Ingredients 8 lettuce leaves 4 slices vegetarian cheese 1 tbsp corn starch 1/2 cup water Seasonings 1/2 tsp salt Method Place lettuce, cheese slices and water in a blender; blend until smooth. Pour the puree into a pan. Add corn starch and salt. Stir evenly and bring to a boil. Remove and serve with toast....

Vegan Recipe: Steamed Glutinous Rice with Dark Soy Sauce

Posted by Susan Siow | Aug 20, 2013 | Rice, Updates, Vegetarian Recipes |

The vegan recipe for Steamed Glutinous Rice with Dark Soy Sauce: servings – 6 Ingredients 3 cups glutinous rice (soak in water for 2 hours) 12 shiitake mushrooms (soak in water until soft, remove the stems and cut in half) 12 textured vegetable protein/TVP cubes (soak in water until soft, remove and squeeze the water out) 1 cup vegetable oil 3 1/2 cups water Seasonings 1 tbsp dark soy sauce 1/2 tsp soy sauce 1 tsp salt 1/2 tsp sugar Method Heat vegetable oil, stir-fry shiitake mushrooms and TVP cubes until fragrant. Add glutinous rice and briefly stir. Add dark soy...

Vegan Recipe: Fried Carrot and Soy Mince Balls

Posted by Susan Siow | Aug 16, 2013 | Crispy, Updates, Vegetarian Recipes |

The vegan recipe for Fried Carrot and Soy Mince Balls: servings – 4 Ingredients 1/2 carrot (dice) 1/2 cup soy mince 1 cup self-rising flour 1/2 cup water 1 tsp salt Method Combine all the ingredients. Heat oil, form the mixture into balls and fry until golden brown. Remove, drain and serve....

Vegan Recipe: Black Bean and Longan Soup

Posted by Susan Siow | Aug 13, 2013 | Soup, Updates, Vegetarian Recipes |

The vegan recipe for Black Bean and Longan Soup: servings – 4 Ingredients 1/2 cup black beans (soak in water for 3 hours, remove and drain) 15 dried longans 5 cups water Seasonings 1/2 tsp salt Method Place black beans, dried longans and water into a pot; bring to a boil. Switch to low heat and simmer for 30 minutes. Add salt and stir well. Ladle into soup bowls and serve....

Vegan Recipe: Asparagus in White Button Mushroom Sauce

Posted by Susan Siow | Jul 30, 2013 | Updates, Vegetarian Recipes, Western |

The vegan recipe for Asparagus in White Button Mushroom Sauce: servings – 4 Ingredients 30 spears asparagus (trim, cut in half, blanch in boiling water, remove, drain and set on a plate) 6 white button mushrooms (dice) 2 slices ginger (cut into fine strips, pan-fry until golden brown and set aside) 1 cup water Seasonings 1/2 tsp salt 1/2 tsp soy sauce 1/4 tsp black pepper powder Method Place white button mushrooms and water in a blender; puree until smooth and transfer it to a pan. Add salt, soy sauce and black pepper powder; stir well and bring to a...

Vegan Recipe: Spaghetti with Soy Pumpkin Sauce

Posted by Susan Siow | Jul 19, 2013 | Pasta, Updates, Vegetarian Recipes |

The vegan recipe for Spaghetti with Soy Pumpkin Sauce: servings – 4 Ingredients 250 g spaghetti (cook in boiling water until tender, remove, drain and set on plates) 1/2 cup mashed pumpkin 1 cup soy milk 1 tsp tapioca starch (mix with some water) 2 tbsp roasted almond flakes 2 tbsp vegetable oil Seasonings 1 tsp salt black pepper powder to taste Method Heat vegetable oil. Add mashed pumpkin, soy milk and salt. Stir well and bring to a boil. Thicken the soy pumpkin sauce with tapioca paste. Ladle the sauce over the cooked spaghetti. Then, sprinkle black pepper...

Vegan Recipe: Tomato Chutney

Posted by Susan Siow | Jul 16, 2013 | Spicy, Updates, Vegetarian Recipes |

The vegan recipe for Tomato Chutney: servings – 4 Ingredients 5 tomatoes (dice) 2 tbsp vegetable oil 2 tbsp water Seasonings 2 tsp mixed spices 1 tsp salt Method Heat vegetable oil and saute mixed spices until fragrant. Add tomatoes and stir well. Add water and salt. Cook until the chutney becomes thick....

Vegan Recipe: Oatmeal Flatbread

Posted by Susan Siow | Jul 12, 2013 | Updates, Vegetarian Recipes, Western |

The vegan recipe for Oatmeal Flatbread: 8 pieces of flatbread Ingredients 1 cup oatmeal 1 cup ground golden flax seeds 1/2 cup wheat flour 1 1/2 cups self-rising flour 1/2 cup vegetable oil 1 cup water 1 tsp salt Method Combine all the ingredients, knead into a smooth dough and divide into 8 portions. Spread some wheat flour on a table and flatten the dough portions into rounds with a rolling pin. Pan-fry each dough round on both sides until fragrant. Remove and serve....

Vegan Recipe: Steamed Red Bean Buns

Posted by Susan Siow | Jul 10, 2013 | Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Steamed Red Bean Buns: servings – 12 buns Red Bean Filling 1 cup red beans (soak in water for 4 hours and drain) 4 cups water 3/4 cup sugar Place the red beans and water (4 cups) in a pot, cook until the beans become soft and transfer them into a large bowl. Place the cooked beans (gradually) on a aluminum sieve, add some water, press the beans through the sieve into another large bowl and discard the bean skins collected on the sieve. Let the red bean paste sink to the bottom of the...

Vegan Recipe: Alfalfa Sprout and Orange Salad

Posted by Susan Siow | Jul 7, 2013 | Salad, Updates, Vegetarian Recipes |

The vegan recipe for Alfalfa Sprout and Orange Salad: servings – 2 Ingredients 100 g alfalfa sprouts (wash and drain) 2 oranges (peel, deseed and cut into cubes) 2 tbsp roasted almond flakes 1 tbsp olive oil Seasonings 1/4 tsp salt 1/8 tsp black pepper powder Method Place alfalfa sprouts, olive oil, salt and black pepper powder in a big mixing bowl; mix well. Add orange and gently mix. Top with roasted almond flakes....

Vegan Recipe: Sweet Potato Porridge

Posted by Susan Siow | Jul 1, 2013 | Rice, Updates, Vegetarian Recipes |

The vegan recipe for Sweet Potato Porridge: servings – 4 Ingredients 1/2 cup rice (wash and soak in water for 1 hour) 200 g sweet potato (peel and cut into small chunks) 5 cups water Seasonings 2 tsp salt Method Place rice, sweet potato and water in a pot. Bring to a boil and cook over low heat until the rice becomes mushy. Add salt and stir well. Ladle into rice bowl and serve....

Vegan Recipe: White Radish Salad

Posted by Susan Siow | Jun 25, 2013 | Salad, Updates, Vegetarian Recipes |

The vegan recipe for White Radish Salad: servings – 4 Ingredients 1 1/2 cup shredded white radish 1/2 cup shredded carrot 2 tsp black sesame powder Seasonings 1 tbsp lemon juice 1/2 tbsp sugar Method Place shredded white radish, shredded carrot, lemon juice and sugar in a big mixing bow. Mix well. Top with black sesame powder....

Vegan Recipe: Deep-Fried Okara Balls

Posted by Susan Siow | Jun 22, 2013 | Crispy, Updates, Vegetarian Recipes |

The vegan recipe for Deep-Fried Okara Balls: servings – 30 okara balls Ingredients 1 cup soy beans 3/4 cup rice flour 1/4 cup tapioca starch 1/4 cup water Seasonings 1 tsp salt 1/2 tsp white pepper powder Method Soak soy beans for 7 hours, remove and place in a blender; add 3 cups of water and 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 (place the soy pulp/okara into another...

Vegan Recipe: Celery and Apple Soup

Posted by Susan Siow | Jun 19, 2013 | Soup, Updates, Vegetarian Recipes |

The vegan recipe for Celery and Apple Soup: servings – 4 Ingredients 6 apples (peel, core and cut into chunks) 2 stalks celery (cut into small sections) 6 cups water Seasonings 1/2 tsp salt Method Bring water to a boil. Add apples and celery; simmer over low heat for about 20 minutes. Add salt and stir well. Ladle into soup bowls and...

Vegan Recipe: Flax Seed Bread

Posted by Susan Siow | Jun 15, 2013 | Updates, Vegetarian Recipes, Western |

The vegan recipe for Flax Seed Bread: servings – 1 loaf of flax seed bread Ingredients 1 cup flax seeds or golden flax seeds (grind) 5 cups wheat flour 1 tbsp instant dry yeast 2 tsp salt 2 tsp sugar 4 tbsp grape seed oil 1 1/2 cups water Method Combine wheat flour, ground flax seeds, instant dry yeast, salt and sugar. Add grape seed oil and mix evenly. Add water and mix evenly. Knead the dough until smooth, form a loaf of bread and place it in a (greased) rectangular cake pan; let it ferment for 15 minutes. Bake...

Vegan Recipe: Mini Carrot and Sweet Corn Salad Bites

Posted by Susan Siow | Jun 6, 2013 | Salad, Updates, Vegetarian Recipes |

The vegan recipe for Mini Carrot and Sweet Corn Salad Bites: servings – 12 salad bites Ingredients 12 carrot slices – round-sized 1 sweet corn (cut the corn kernels from the cob) 1 tbsp olive oil Seasonings 1/4 tsp salt black pepper powder to taste peanut butter to taste Method Heat olive oil and saute sweet corn kernels until fragrant. Add salt and black pepper powder; stir well, remove, place in a bowl and let cool. Then, spread the peanut butter on the carrot slices. Finally, top with the sauteed sweet corn kernels....

Vegan Recipe: Vegan Millet Dumplings

Posted by Susan Siow | Jun 3, 2013 | Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Vegan Millet Dumplings: servings – 20 dumplings Fillings Millet 2 cups sticky millet (wash, soak in water for 1 hour and drain) 2 cups non-sticky millet (wash, soak in water for 1 hour and drain) 2 tbsp soy sauce 2 tsp salt 1/2 cup vegetable oil 1 cup water Heat vegetable oil. Add all the other ingredients and stir to mix well. Briefly cook, dish out, place in a big bowl and set aside. Hulled Mung Beans 2 cups hulled mung beans (wash, soak in water for 2 hour and drain) 1/2 tsp salt 1/4 cup...

Vegan Recipe: Simmered Beetroot with Roasted White Sesame Seeds

Posted by Susan Siow | May 29, 2013 | Speedy, Updates, Vegetarian Recipes |

The vegan recipe for Simmered Beetroot with Roasted White Sesame Seeds: servings – 4 Ingredients 200 g beetroot (peel and cut into cubes) 2 tsp roasted white sesame seeds 2 tbsp vegetable oil 1/2 cup water Seasonings 1/2 tsp salt 1 tsp sugar 1 tsp soy sauce 1 tsp molasses or dark soy sauce Method Heat vegetable oil and saute beetroot until fragrant. Add water, salt, sugar, soy sauce and molasses. Simmer over low heat until half absorbed. Remove, set on a plate and top with roasted white sesame seeds....

Vegan Recipe: Vegan Mapo Tofu

Posted by Susan Siow | May 25, 2013 | Bean Curd, Updates, Vegetarian Recipes |

The vegan recipe for Vegan Mapo Tofu: servings – 4 Ingredients 1 package tofu (cut into small cubes) 1 green bell pepper (dice) 1 red bell pepper (dice) 2 red chilies (dice) 1 tsp tapioca starch (mix with some water) 1 cup water 3 stalks coriander (cut into small sections) Seasonings 2 tbsp soy bean paste 1 tsp sugar Method Saute soy bean paste until fragrant. Add tofu, green pepper, red pepper, red chilies and sugar; stir-fry until fragrant. Add water, bring to a boil and briefly simmer. Add tapioca paste to thicken the sauce and briefly simmer. Ladle...

Vegan Recipe: Natural Apple Tea

Posted by Susan Siow | May 22, 2013 | Beverage, Updates, Vegetarian Recipes |

The vegan recipe for Natural Apple Tea: servings – 3 Ingredients 6 small apples (peel, core and dice) 4 cups water Method Bring water to a boil. Add apples and cook over low heat for 35 minutes. May serve hot or cold....

Vegan Recipe: Yam Spring Rolls

Posted by Susan Siow | May 20, 2013 | Crispy, Updates, Vegetarian Recipes |

The vegan recipe for Yam Spring Rolls: servings – 14 spring rolls Ingredients 125 g yam (peel, cut into chunks, steam until tender and mash) 1 tsp white sesame seeds 14 mini spring roll wrappers 1 tbsp tapioca starch 1 tbsp wheat flour (mix with some water) Seasonings 1/2 tsp salt 1/4 tsp black pepper powder Method Combine yam, white sesame seeds, tapioca starch, salt and black pepper powder. Lay 1 tbsp yam mixture in the center of a spring roll wrapper, fold the bottom edge up (to cover the filling), turn the left and right edges in, roll up...

Vegan Recipe: Lemongrass Fried Rice

Posted by Susan Siow | May 13, 2013 | Rice, Updates, Vegetarian Recipes |

The vegan recipe for Lemongrass Fried Rice: servings – 3 Ingredients 5 stalks lemongrass (cut into thin strips) 250 g cabbage (cut into small pieces) 3 cups cooked rice 3 tbsp vegetable oil Seasonings 1 tsp salt Method First, saute (without oil) the cabbage until it’s a little dehydrated; remove and set aside. Then, heat vegetable oil, stir-fry lemongrass until fragrant and golden. Add cooked rice, sauteed cabbage and salt; stir-fry until fragrant....

Vegetarian Recipe: Lotus Root, Lotus Seed and Honey Date Soup

Posted by Susan Siow | May 9, 2013 | Soup, Updates, Vegetarian Recipes |

The vegetarian recipe for Lotus Root, Lotus Seed and Honey Date Soup: servings – 4 Ingredients 250 g lotus root (wash and slice) 1/2 cup dried lotus seeds (soak in water until soft) 3 honey dates – mi zao 蜜枣 6 cups water Seasonings 1/2 tsp salt Method Place all the ingredients in a pot ad cook over low heat for 45 minutes. Add salt and stir well. Ladle into soup bowls and...

Vegan Recipe: Oat and Sunflower Seed Snack Bars

Posted by Susan Siow | May 7, 2013 | Snacks, Updates, Vegetarian Recipes, Western |

Wouldn’t this be a superb breakfast snack for your beloved mum? Don’t forget to complement it with a cup of warm soy milk. Salute to all mothers, Happy Mother’s Day! The vegan recipe for Oat and Sunflower Seed Snack Bars: servings – 12 pieces Ingredients 2 cups oatmeal 1/4 cup sunflower seed kernels 1 cup brown sugar 1 1/2 cup water Method Place water and brown sugar in a pot; cook and constantly stir until a silky syrup is formed. Mix oatmeal and sunflower seed kernels; transfer the mixture into a rectangle or square (greased) baking pan and spread evenly....

Vegan Recipe: Strawberry and Sweet Potato Ice Cream

Posted by Susan Siow | Apr 30, 2013 | Beverage, Updates, Vegetarian Recipes |

The vegan recipe for Strawberry and Sweet Potato Ice Cream: servings – 4 Ingredients 12 strawberries (wash, remove the leaves and dice) 300 g sweet potatoes (steam until tender, let cool, peel and cut into chunks) 1 tbsp coconut milk 1/4 cup cool boiled water 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....

Vegan Recipe: Steamed Eggplants with Sauteed Ginger and Sesame Oil

Posted by Susan Siow | Apr 28, 2013 | Speedy, Updates, Vegetarian Recipes |

The vegan recipe for Steamed Eggplants with Sauteed Ginger and Sesame Oil: servings – 2 Ingredients 2 eggplants 3 slices ginger (cut into fine strips) 2 tbsp sesame oil Seasonings soy sauce to taste Method Steam the eggplants for about 10 minutes, remove, gently scrape out the pulp with a spoon or fork and place it on a plate. Heat sesame oil and saute ginger strips until fragrant. Top the eggplant pulp with sesame oil, sauteed ginger strips and soy sauce....

Vegan Recipe: Murukku

Posted by Susan Siow | Apr 25, 2013 | Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Murukku: 20 – 30 murukkus Ingredients 4 cups rice flour (sieve) 1 cup chickpea flour (sieve) 3 tsp cumin seeds 2 tsp white sesame seeds 3 tbsp vegetable shortening 2 cups water Seasonings 2 tsp salt Method In a big mixing bowl, combine rice flour, chickpea flour and vegetable shortening. Add cumin seeds, white sesame seeds and salt; combine. Add water and knead the soft dough until smooth. Place a small portion of the dough into a murukku maker and squeeze it in circular motion onto a small square sheet of wax paper; repeat until...

Vegan Recipe: Spaghetti with Balsamic Vinegar Sauce

Posted by Susan Siow | Apr 21, 2013 | Pasta, Updates, Vegetarian Recipes |

The vegan recipe for Spaghetti with Balsamic Vinegar Sauce: servings – 1 Ingredients 50 g spaghetti (cook in boiling water until tender, remove, drain and set on a plate) 5 slices ginger (pat) 1 1/2 cup water 2 tbsp olive oil Seasonings 1/8 cup balsamic vinegar 1 tbsp brown sugar Method Heat olive oil and saute ginger until fragrant; transfer them to a pot. Add water, balsamic vinegar and brown sugar; bring to a boil and simmer for about 5 minutes. Ladle the sauce over the cooked spaghetti....

Vegan Recipe: Stir-Fried Celery, Ginger and Lily Bulb with Pine Nuts

Posted by Susan Siow | Apr 19, 2013 | Chinese New Year, Delights, Festive, Updates, Vegetarian Recipes |

The Vegan Recipe for Stir-Fried Celery, Ginger and Lily Bulb with Pine Nuts: servings – 4 Ingredients 4 fresh lily bulbs/xian bai he 鲜百合 (tear into petals, wash, rub some salt over, wash again and set aside) 300 g celery (peel coarse fibers, wash, cut into diagonal sections, blanch in boiling water until transparent, remove, drain and set aside) 2 tbsp pine nuts 1 red bell pepper (cut into strips) 10 slices fresh ginger 3 tbsp vegetable oil 1 tsp tapioca starch (mix with some water and set aside) ½ cup water Seasonings 1 tsp sea salt 1 tsp sugar...

Vegan Recipe: Lavender Tapioca Cookies

Posted by Susan Siow | Apr 12, 2013 | Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Lavender Tapioca Cookies: servings – 40 cookies Ingredients 2 tsp dried lavender flowers – herb 3 cups tapioca starch (saute without oil until the starch becomes light, remove and let completely cool) 1 cup vegetable shortening 1/2 cup fine sugar 1/4 cup coconut milk Method In a big mixing bowl, combine dried lavender flowers, tapioca starch, vegetable shortening and fine sugar; knead until a smooth dough is formed. Add coconut milk and knead the dough again. Spread some tapioca starch on a table, roll out the tapioca dough into a layer of 1/2 inch in height. Use a heart (or...

Vegan Recipe: Beetroot and Tomato Dipping Sauce

Posted by Susan Siow | Apr 11, 2013 | Sauce, Updates, Vegetarian Recipes |

The vegan recipe for Beetroot and Tomato Dipping Sauce: servings – 2 1/2 cups sauce Ingredients 125 g beetroot (peel and cut into chunks) 2 tomatoes (cut into chunks) 1 1/2 cups water Seasonings 1 tbsp sugar Method Place all the ingredients in a blender and pulse until smooth. Transfer the puree into a pot and cook for about 10 minutes. Add sugar and stir well....

Vegan Recipe: Tofu Burgers

Posted by Susan Siow | Apr 9, 2013 | Updates, Vegetarian Recipes, Western |

The vegan recipe for Tofu Burgers: servings – 8 vegan burgers Ingredients 2 blocks soft tofu 3 russet potatoes (peel, cut into chunks and steam until soft) 1/2 cup rice flour 1 stalk parsley (chop) Seasonings 1 tsp salt 1/2 tsp black pepper powder Method Place russet potatoes and soft tofu in a big mixing bowl; mash and combine. Add rice flour, salt, black pepper powder and parsley; combine. Form the tofu burger mixture into rounds. Pan-fry both sides until golden brown, remove, drain and...

Vegan Recipe: Burdock and Mixed Vegetable Soup

Posted by Susan Siow | Apr 6, 2013 | Soup, Updates, Vegetarian Recipes |

The vegan recipe for Burdock and Mixed Vegetable Soup: servings – 4 Ingredients 1/2 burdock root (peel and cut into cubes) 1 cup mixed vegetables 4 cups water Seasonings 1 tsp salt Method Place all the ingredients in a pot and cook for about 15 minutes. Add salt and stir well. Ladle into soup bowls and...

Vegetarian Recipe: Spicy and Milky Pumpkin Chunks

Posted by Susan Siow | Apr 2, 2013 | Spicy, Updates, Vegetarian Recipes |

The vegetarian recipe for Spicy and Milky Pumpkin Chunks: servings – 4 Ingredients 500 g pumpkin (peel and cut into chunks) 1/4 cup evaporated milk 20 curry leaves 20 Thai chilies 2 tbsp vegetable oil 1/4 cup water Seasonings 1 tsp salt Method Heat vegetable oil, saute curry leaves and Thai chilies until fragrant. Add pumpkin chunks and stir well. Add water and simmer until fully absorbed. Add evaporated milk and salt; stir well, switch to high heat and briefly simmer....

Vegan Recipe: Cornmeal Nuggets

Posted by Susan Siow | Mar 26, 2013 | Crispy, Updates, Vegetarian Recipes |

The vegan recipe for Cornmeal Nuggets: servings – 4 Ingredients 2 tbsp cornmeal 2 tbsp wheat germ 1/2 cup wheat flour 1/2 cup self-rising flour adequate water Seasonings 1 tsp salt black pepper powder to taste Method Combine all the ingredients and seasonings. Form the mixture into nugget shapes. Fry until golden brown, remove, drain and slice. May dress with soy sauce or balsamic vinegar....

Vegan Recipe: Refreshing Fruit and Veggie Salad in Watermelon Basket

Posted by Susan Siow | Mar 20, 2013 | Salad, Updates, Vegetarian Recipes |

The vegan recipe for Refreshing Fruit and Veggie Salad in Watermelon Basket: servings – 8 Ingredients 2 kg watermelon (cut in half horizontally) 1 small bunch parsley (wash and take the leaves) 1 lemon (squeeze the juice) 50 g roasted and salted cashew nuts Method Using a melon baller, scoop out watermelon balls and place them in a large bowl. Scrape and clean the inside of the watermelon. Transfer the watermelon balls to the watermelon basket. Top with parsley leaves and roasted cashew nuts. Then, sprinkle the lemon juice over....

Vegan Recipe: Fragrant and Crispy Rice Vermicelli in Shiitake Mushroom Gravy

Posted by Susan Siow | Mar 18, 2013 | Pasta, Updates, Vegetarian Recipes |

The vegan recipe for Fragrant and Crispy Rice Vermicelli in Shiitake Mushroom Gravy: servings – 2 Ingredients 250 g rice vermicelli (soak in water until tender, drain and set aside) 8 shiitake mushrooms (soak in water until tender, remove the stems, cut in half and set aside) 1/2 carrot (slice) 2 stalks choy sum 1 tbsp tapioca starch (mix with some water) 5 cups water Seasonings 1/2 tsp salt 1 tbsp vegetarian oyster sauce 1 tbsp soy sauce Method In a non-stick pan, heat oil and pan-fry rice vermicelli on both sides (occasionally sprinkle some oil over the rice vermicelli...

Vegan Recipe: Vegan Tomato Omelette

Posted by Susan Siow | Mar 15, 2013 | Updates, Vegetarian Recipes, Western |

Rushing for work? Try this vegan and gluten-free omelette, it’s super quick to prepare and delicious! The vegan recipe for Vegan Tomato Omelette: servings – 2 Ingredients 2 tomatoes (dice) 1 tbsp ground golden flax seeds 1/2 cup rice flour 2 tbsp olive oil 1 tbsp water 1 tsp salt Method In a mixing bowl, combine all the ingredients. Ladle 1/2 batter into a non-stick pan, make a round shape, pan-fry both sides over low heat until golden brown, remove and set on a plate; repeat....

Vegan Recipe: Osmanthus Flower and Snow Pear Dessert

Posted by Susan Siow | Mar 12, 2013 | Beverage, Updates, Vegetarian Recipes |

Osmanthus flower is a herbal flower with charming golden yellowish petals; though it’s tiny, it possesses a strong and sweet heavenly scent which is so classical and uplifting! The vegan recipe for Osmanthus Flower and Snow Pear Dessert: servings – 2 Ingredients 1 tsp dried osmanthus flowers 2 snow pears (peel) 5 cups water 2 tbsp crystal sugar 冰糖 bing tang or sugar Method Place all the ingredients in a pot and cook for 30 minutes. Ladle the snow pears and soup into dessert bowls....

Vegan Recipe: Vegan Carrot Cupcakes

Posted by Susan Siow | Mar 11, 2013 | Snacks, Updates, Vegetarian Recipes |

These cupcakes are specially designed for individuals who are fond of low fat, low sugar, gluten-free and healthy cupcakes. If you are viewing this recipe and celebrating your birthday today, Happy Birthday to you! The vegan recipe for Vegan Carrot Cupcakes: servings – 16 vegan cupcakes Ingredients 200 g carrot (dice) 2 1/2 cups rice flour 1 cup sweetened soy milk 1 tbsp ground golden flax seeds (mix with 3 tbsp hot water, stir well and soak for 15 minutes) 1 tsp baking soda 1/4 cup vegetable shortening 3 tbsp sugar Method Place carrot, golden flax seed paste, sweetened soy...

Vegetarian Recipe: Easy Flax Seed Rice

Posted by Susan Siow | Mar 3, 2013 | Rice, Updates, Vegetarian Recipes |

Pamper yourself with the goodness of golden flax seeds and calrose rice. It’s chewy on the outside and soft on the inside! The vegetarian recipe for Easy Flax Seed Rice: servings – 4 Ingredients 1 cups calrose rice/sushi rice 2 cups water 50 g vegetarian soft cheese 1/2 cup ground golden flax seeds Seasonings 1/2 tsp salt Method Place calrose rice and water in a rice cooker; turn on to cook. When the rice is ready, transfer it to a mixing bowl. Add soft cheese and salt; stir to combine and let the rice cool down a little. Then,...

Vegan Recipe: Green Pea and Russet Potato Curry

Posted by Susan Siow | Feb 28, 2013 | Spicy, Updates, Vegetarian Recipes |

In just a snap, you and your family can enjoy a delectable green pea and potato curry. Easy and unfussy! The vegan recipe for Green Pea and Russet Potato Curry: servings – 4 Ingredients 2 russet potatoes (peel and cut into chunks) 1/2 can canned green peas 2 tsp curry powder 1/2 tsp chili powder 1 tsp lemon juice 2 tbsp coconut milk 2 1/2 cups water Seasonings 1 tsp salt 1/2 tsp sugar Method Pan-fry potatoes until fragrant. Add curry powder, chili powder and lemon juice; stir until fragrant and well combined. Add green peas, water, coconut milk, salt...

Vegetarian Recipe: Pomelo and Raisin Salad with Plain Yogurt

Posted by Susan Siow | Feb 26, 2013 | Salad, Updates, Vegetarian Recipes |

A thirst-quenching and refreshing vegetarian salad; simply great to enjoy after a festival feast! The vegetarian recipe for Pomelo and Raisin Salad with Plain Yogurt: servings – 2 Ingredients 1 cup pomelo flesh 2 tbsp raisins 5 tbsp plain yogurt Method In a salad bowl, mix pomelo flesh and plain yogurt. Top with raisins and...

Vegan Recipe: White Radish Cake

Posted by Susan Siow | Feb 14, 2013 | Chinese New Year, Festive, Snacks, Updates, Vegetarian Recipes |

If you like the pan-fried version, you can then skip the preparation of the vegan accompaniment. Steamed and pan-fried white radish cake are actually both worlds; steamed one embraces the freshness of vegetable juice, while, the pan-fried one embraces grilled aroma. So, which will be your favorite? The vegan recipe for White Radish Cake: servings – 1 round pan sized cake White Radish Cake 500 g or 1 white radish (wash and shred) 3 cups rice flour 3 1/4 cups water 2 tbsp vegetable oil 1 tbsp salt 1 tsp sugar Heat vegetable oil and briefly saute shredded white...

Vegan Recipe: Heart-Shaped Mashed Potatoes with Vegan Black Pepper Sauce

Posted by Susan Siow | Feb 12, 2013 | Updates, Vegetarian Recipes, Western |

A light and romantic vegan valentine meal which requires no dizzy skills. Quick, easy yet delicate! The vegan recipe for Heart-Shaped Mashed Potatoes with Vegan Black Pepper Sauce: servings – 2 Heart-Shaped Mashed Potatoes 3 russet potatoes (steam until soft, peel and mash) 1 tbsp nutritional yeast flakes salt to taste Combine all the ingredients. Roll out into a thick layer and cut out the heart shapes with a heart cutter. Set on plates. Vegan Black Pepper Sauce 1 tsp black pepper powder 1 tbsp white peppercorns (grind) 1 tbsp balsamic vinegar 1/2 tsp salt 2 tsp sugar 1 tsp...

Vegan Recipe: Fresh Ginseng, Red Date and Almond Mushroom Soup

Posted by Susan Siow | Feb 6, 2013 | Chinese New Year, Festive, Soup, Updates, Vegetarian Recipes |

Attributed to ginseng’s divine herbal flavor, ginseng soup tastes marvelous, noble dining experience! The vegan recipe for Ginseng, Red Date and Almond Mushroom Soup: servings – 3 Ingredients 2 fresh small-sized ginseng roots 4 red dates (remove the pits) 4 dried almond mushrooms (soak in water for 15 minutes and cut into sections) 1/2 cup chickpeas (soak in water for 2 hours) 7 cups water Seasonings 1 tsp salt Method Place all the ingredients in a pot, bring to a boil and simmer over low heat for 45 minutes. Add salt and stir well. Ladle into soup bowls and...

Vegan Recipe: Five Blessings Hot and Cold Combination Platter

Posted by Susan Siow | Feb 3, 2013 | Chinese New Year, Delights, Festive, Updates, Vegetarian Recipes |

The vegan recipe for Five Blessings Hot and Cold Combination Platter: servings – 8 Mushroom and Coriander Jelly 1 tbsp coral grass/sea bird’s nest (wash, finely chop and soak in water for 2 hours) 5 white button mushrooms (dice) 1 3/4 cups water 1 tbsp sesame oil 2 stalks coriander (dice) 1/2 tsp salt 1/2 tsp sugar Saute white button mushrooms until fragrant and place in a pot. Add coral grass, water, salt and sugar; cook over low heat until the coral grass dissolves. Transfer to a rice bowl, add coriander and sesame oil; mix well and refrigerate for about...

Vegan Recipe: Munchy Bean Curd Parcels in Seasoned Soy Sauce

Posted by Susan Siow | Feb 2, 2013 | Bean Curd, Chinese New Year, Festive, Updates, Vegetarian Recipes |

Tasting is believing it! The innovative vegan seasoned soy sauce is a finger licking good barbecue sauce. Pairing it up with the munchy fried bean curd parcels makes a non-vegetarian see vegan/vegetarian food from a different perspective. The vegan recipe for Munchy Bean Curd Parcels in Seasoned Soy Sauce: servings – 4 Ingredients 2 pieces fresh bean curd parcels/生豆包 sheng dou bao (cut into pieces and fry until golden) 1/2 tbsp toasted white sesame seeds 1 tbsp vegetable oil 1/2 cup water Seasonings 1 tbsp dark soy sauce 2 tbsp vegetarian oyster sauce 2 tbsp tomato sauce 2 tbsp plum...

Vegan Recipe: Longevity Noodle Mush

Posted by Susan Siow | Jan 29, 2013 | Chinese New Year, Festive, Pasta, Updates, Vegetarian Recipes |

The name of ‘longevity noodles’ is derived from their long lengths. They are generally prepared as a heartwarming food during Chinese New Year, birthday or other special events to convey the wishes of good health and long life. The vegan recipe for Longevity Noodle Mush: servings – 4 Ingredients 100 g unsalted and thin longevity noodles 4 shiitake mushrooms (soak in water until soft and dice) 4 slices carrot (dice) 4 stalks coriander (cut into small sections) 5 cups water Seasonings 1/2 tsp salt 1/2 tsp nutritional yeast flakes 1/2 tsp white pepper powder Method Pan-fry shiitake mushrooms and carrot...

Vegan Recipe: Simmered Arrowheads with Molasses

Posted by Susan Siow | Jan 27, 2013 | Chinese New Year, Festive, Speedy, Updates, Vegetarian Recipes |

With its sprouting form, arrowhead (慈菇 ci gu or 芽菇 ya gu) is known as an auspicious ingredient used in Chinese New Year cooking as it symbolizes growth and prosperousness. Happy Lunar New Year to you and your family! The vegan recipe for Simmered Arrowheads with Molasses: servings – 5 Ingredients 16 arrowheads/慈菇 ci gu (clean, wash and cut into quarters) 1/4 cup vegetable oil 1 1/2 cup water Seasonings 1 tbsp molasses or dark soy sauce 1 1/2 tsp salt 2 tsp sugar Method Heat vegetable oil and fry arrowheads until golden. Add salt and stir-fry until fragrant. Add...

Vegan Recipe: Pumpkin and Almond Ice Cream

Posted by Susan Siow | Jan 23, 2013 | Beverage, Updates, Vegetarian Recipes |

Yes! No milk, no eggs, it’s natural and healthy, it’s Vegan ice cream! Pumpkin and almond flour are some top choices in achieving a rich, milky and pleasant vegan dessert. If you can’t find almond flour or almond meal, you may DIY by grinding the roasted almonds. Have a happy vegan ice cream day! The vegan recipe for Pumpkin and Almond Ice Cream: servings – 2 to 4 Ingredients 250 g pumpkin (steam until soft, peel and cut into chunks) 1 1/2 cups roasted almond flour 2 tbsp fine sugar Method Place all the ingredients in a blender and...

Vegan Recipe: Golden Roll-Ups

Posted by Susan Siow | Jan 22, 2013 | Chinese New Year, Festive, Snacks, Updates, Vegetarian Recipes |

This easy-to-make and adorable vegan snack can also be tossed in your salad for a crunchy contrast, enjoy! The vegan recipe for Golden Roll-Ups: servings – 4 Ingredients 5 spring roll pastry sheets – 5 X 5 inches 1 tbsp wheat flour (mix with some water to form an adhesive paste) salt to taste Method Brush the wheat flour paste onto the top and bottom edges of the spring roll pastry sheet. Slowly and tightly roll up the pastry sheet until the top edges are firmly sealed. Cut into small diagonal sections. Repeat step 1 to 3 until all the pastry...

Vegan Recipe: Alfalfa and Pistachio Salad with Balsamic Vinegar

Posted by Susan Siow | Jan 20, 2013 | Salad, Updates, Vegetarian Recipes |

In comparison with lemon juice, balsamic vinegar uplifts a salad with its distinctive sweet-sour taste, classy! The vegan recipe for Alfalfa and Pistachio Salad with Balsamic Vinegar: servings – 3 Ingredients 2 cups alfalfa sprouts (wash) 35 roasted pistachio nuts 1 tbsp extra virgin olive oil Seasonings 1 tbsp balsamic vinegar salt to taste Method Mix all the ingredients and seasonings in a salad bowl....

Vegan Recipe: Straw Mushroom Curry

Posted by Susan Siow | Jan 12, 2013 | Spicy, Updates, Vegetarian Recipes |

Straw mushroom is also known as paddy straw mushroom. It makes a good combination with curry powder; spicy and yummy! The vegan recipe for Straw Mushroom Curry: servings – 4 Ingredients 1 can straw mushrooms 1 tbsp tomato puree 1 tsp curry powder 2 tbsp water Seasonings 1/8 tsp salt Method Heat oil and saute curry powder until fragrant. Add straw mushrooms, water, tomato puree and salt. Stir until well combined and cooked. Remove and...

Vegan Recipe: Fried Sweet Potato Slices

Posted by Susan Siow | Jan 9, 2013 | Snacks, Updates, Vegetarian Recipes |

The texture of sweet potato is so mellow, when it’s fried, it emits a unique scent which is so irresistible! While the key of the crunchiness of this vegan snack is… a small amount of (1 tbsp) rice flour, less is more! The vegan recipe for Fried Sweet Potato Slices: servings – 4 Ingredients 250 g sweet potatoes (peel and slice) 1 cup wheat flour 1 tbsp rice flour adequate water Seasonings 1/4 tsp salt Method Combine wheat flour, rice flour, water and salt; stir to form a smooth batter. Coat sweet potatoes slices in the batter and fry in...

Vegan Recipe: Lily Bulb, Kelp and Bell Pepper Chinese Salad

Posted by Susan Siow | Jan 8, 2013 | Chinese New Year, Festive, Salad, Updates, Vegetarian Recipes |

This is a premium vegan Chinese salad best serving at a Chinese wedding, Chinese New Year celebration or other auspicious occasions. The main ingredients are lily bulbs, kelp strips, Korean sweet potato vermicelli and red bell pepper. It’s fresh, healthy, eye-catching and yummy! The vegan recipe for Lily Bulb, Kelp and Bell Pepper Chinese Salad: servings – 4 Ingredients 2 fresh lily bulbs 鲜百合 (tear into petals, wash, soak in salt water for 10 minutes and remove) 1 cup soaked kelp strips (*soak kelp in water until soft and cut into fine strips) 1 cup soaked Korean sweet potato...

Vegetarian Recipe: Yogurt and Cheese Rice

Posted by Susan Siow | Jan 4, 2013 | Rice, Updates, Vegetarian Recipes |

The vegetarian recipe for Yogurt and Cheese Rice: servings – 4 Ingredients 2 cups rice (wash) 100 g vegetarian soft cheese 1 tbsp plain yogurt 1 tsp cumin seeds 1 tbsp vegetable oil 2 1/2 cups water Seasonings 1 tsp salt Method Place rice, water, vegetarian soft cheese, plain yogurt and salt in the rice cooker. Heat vegetable oil, saute cumin seeds until fragrant and transfer them with the oil to the rice cooker. Turn on the rice cooker. When the rice is ready, scoop out to...

Vegan Recipe: Apple, Celery and Carrot Juice

Posted by Susan Siow | Dec 31, 2012 | Beverage, Updates, Vegetarian Recipes |

Wishing you a Fruitful & Happy New Year! The vegan recipe for Apple, Celery and Carrot Juice: servings – 3 to 4 Ingredients 2 apples (cut into chunks) 2 stalks celery (cut into small sections) 1 carrot (cut into small sections) 1 1/2 cups cool boiled water Method Place all the ingredients in a blender and pulse until smooth. Then, strain the juice, pour into serving glasses and rub some salt on the rim of the glasses....

Vegan Recipe: Green Bean Omelette

Posted by Susan Siow | Dec 25, 2012 | Updates, Vegetarian Recipes, Western |

The vegan recipe for Green Bean Omelette: servings – 4 Ingredients 15 green beans (slice into thin pieces) 1 tbsp golden flax seed powder 1/4 cup wheat flour 1 cup self-rising flour 3 tbsp vegetable oil 1 1/2 cup water Seasonings 1 tsp salt Method In a mixing bowl, combine all the ingredients and seasonings. Ladle 1/2 cup batter into a non-stick pan, make a round shape, pan-fry both sides over low heat until golden brown, remove and set on a plate; repeat this step until all the batter is used up....

Vegetarian Recipe: Cinnamon Cold Sauce

Posted by Susan Siow | Dec 19, 2012 | Sauce, Updates, Vegetarian Recipes |

The vegetarian recipe for Cinnamon Cold Sauce: 1/2 cup sauce Ingredients 1/4 tsp cinnamon powder 1/2 cup plain yogurt 1 1/2 tbsp honey Method Mix all the ingredients until well combined....

Vegan Recipe: Fried Mashed Potatoes

Posted by Susan Siow | Dec 18, 2012 | Crispy, Updates, Vegetarian Recipes |

The vegan recipe for Fried Mashed Potatoes: servings – 3 to 6 Ingredients 6 small sized potatoes (steam until soft, peel and mash) 1 cup tapioca starch 2 tbsp vegetable shortening 1 1/2 tsp salt Method Combine all the ingredients and knead into a potato dough. Spread some flour on a table and press out the dough with your hands into a rectangle of 1/2 inch of height. Use a plastic knife to cut the potato rectangle into 6 portions and fry them until golden brown over medium heat. Remove, drain and...

Vegetarian Recipe: Snow White Ice Cream Cake

Posted by Susan Siow | Dec 16, 2012 | Christmas, Festive, Snacks, Updates, Vegetarian Recipes |

The vegetarian recipe for Snow White Ice Cream Cake: servings – 1 rice bowl sized cake Ingredients 1 cup plain yogurt 1/4 cup instant oatmeal 3 slices vegetarian cheese (dice and mash) 3 tbsp sugar Topping evaporated milk to taste Method Mix all the ingredients until well combined. Pour the mixture into a rice bowl and freeze for about 2 hours. Remove the cake from the bowl, set it on a plate, top with evaporated milk and slice....

Vegan Recipe: My Star, My Sweetheart Tapioca Cookies (Eggless Kuih Bangkit)

Posted by Susan Siow | Dec 13, 2012 | Chinese New Year, Festive, Snacks, Updates, Vegetarian Recipes |

The vegan recipe for My Star, My Sweetheart Tapioca Cookies (Eggless Kuih Bangkit): servings – 60 cookies Ingredients 3 cups tapioca starch (saute without oil until the flour becomes light, remove and let cool) 1/4 cup coconut milk 1 cup vegetable shortening 1/2 cup fine sugar Method In a big mixing bowl, combine all the ingredients and knead until a smooth dough is formed. Spread some tapioca starch on a table, roll out the tapioca dough into a layer of 1/2 inch in height. Use star and heart (or your desired form) cookie cutters to cut out the star and heart shapes (or your desired shapes)....

Vegan Recipe: Coconut Mint Chutney

Posted by Susan Siow | Dec 12, 2012 | Spicy, Updates, Vegetarian Recipes |

The vegan recipe for Coconut Mint Chutney: servings – 3 cups chutney Ingredients 3 cups fresh mint leaves 2 cups fresh shredded coconut 1 green chili 2 tsp black mustard seeds 1 cup cool boiled water 2 tbsp vegetable oil Seasonings 2 tsp sea salt or salt Method Place fresh mint leaves, fresh shredded coconut, green chili, cool boiled water and sea salt in a blender; pulse until smooth and transfer to a big bowl. Heat vegetable oil, saute black mustard seeds until they pop, remove, add them to the above mixture and stir well. May serve with Thosai...

Vegetarian Recipe: Eggless Cheese Cake

Posted by Susan Siow | Dec 11, 2012 | Snacks, Updates, Vegetarian Recipes |

The vegetarian recipe for Eggless Cheese Cake: servings – 1 cake of bread loaf size Eggless Cheese Cake 2 cups self-rising flour (sieve) 100 g vegetarian soft cheese 4 tbsp sugar 1/2 tsp vanilla essence 1/2 cup vegetable shortening 1 1/4 cup water In a big mixing bowl, combine all the ingredients and stir until a smooth batter is formed. Pour the batter into a greased bread loaf pan and bake in a preheated oven at 160°C for 30 minutes. Remove and let cool completely. Lemon Cream Cheese Frosting 3 tbsp lemon juice 1 tsp lemon zest 65 g...

Vegan Recipe: Gluten-Free Tomato Pizza

Posted by Susan Siow | Dec 10, 2012 | Updates, Vegetarian Recipes, Western |

The vegan recipe for Gluten-Free Tomato Pizza: servings – 6 Gluten-Free Pizza Bread 350 g potatoes (boil until tender, peel and mash) ½ cup tapioca starch ¾ cup rice flour 2 tbsp vegetable shortening 1 tsp baking powder 1 tsp salt 2 tbsp white sesame seeds Mix tapioca starch with mashed potatoes (while they are still hot); add vegetable shortening and combine. Then add rice flour, baking powder and salt; mix to form a smooth dough. Grease a 10-inch pizza baking plate with some vegetable shortening and press the dough into the plate to form a dough round. Sprinkle...

Vegan Recipe: Easy Cabbage Soup

Posted by Susan Siow | Dec 3, 2012 | Soup, Updates, Vegetarian Recipes |

The vegan recipe for Easy Cabbage Soup: servings – 6 Ingredients 250 g Chinese cabbage or cabbage (cut into wide strips) 6 shiitake mushrooms (soak in water until soft and slice) 7 cups water Seasonings 1 tsp salt black pepper powder to taste Method Saute shiitake mushrooms until fragrant and place them in a pot. Add water and Chinese cabbage; bring to a boil and simmer for 5 minutes. Add salt and stir well. Ladle into soup bowls and sprinkle black pepper powder over....

Vegan Recipe: Tomato Sauce Fried Rice

Posted by Susan Siow | Nov 30, 2012 | Rice, Updates, Vegetarian Recipes |

The vegan recipe for Tomato Sauce Fried Rice: servings – 2 Ingredients 2 cups cooked rice 3 tbsp tomato sauce 1/2 cucumber (cut into strips) 1/2 cup cashew nuts 2 tbsp vegetable oil Seasonings 1 tsp salt Method Heat vegetable oil, saute cashew nuts and salt until fragrant. Add cooked rice and tomato sauce; stir until well combined plus fragrant. Add cucumber and stir evenly. Remove and...

Vegan Recipe: Christmas Tree Oatmeal Crackers

Posted by Susan Siow | Nov 29, 2012 | Christmas, Festive, Snacks, Updates, Vegetarian Recipes |

Christmas Special The vegan recipe for Christmas Tree Oatmeal Crackers: servings – 40 crackers Ingredients 2 cups wheat flour 1 cup oatmeal 1/4 cup wheat germ 1/4 cup ground golden flax seeds 1 tbsp ground basil leaves 1/4 cup vegetable shortening 1/4 tsp salt 1/2 cup water Method Combine all the ingredients and knead into a smooth dough. Lightly flour the table and baking trays. Place the dough on the lightly floured table, roll out into a thin dough sheet and use a Christmas tree cookie cutter to cut out the Christmas tree shapes. Lay all the dough Christmas trees...

Vegan Recipe: Apple and Steamed Potatoes Dressed with Flax Seed Oil

Posted by Susan Siow | Nov 28, 2012 | Salad, Updates, Vegetarian Recipes |

The vegan recipe for Apple and Steamed Potatoes Dressed with Flax Seed Oil: servings – 2 Ingredients 2 small potatoes (steam until soft, peel and cut into cubes) 1 red apple (cut into cubes) 1 tbsp ground golden flax seeds Seasonings 1/2 tbsp flax seed oil salt to taste Method Place potatoes and red apple in a salad bowl. Sprinkle flax seed oil, salt and ground golden flax seeds over. Mix well and...

Vegan Recipe: Watermelon and Lemon Juice

Posted by Susan Siow | Nov 24, 2012 | Beverage, Updates, Vegetarian Recipes |

The vegan recipe for Watermelon and Lemon Juice: servings – 3 Ingredients 3 cups seeded watermelon cubes 1 lemon (squeeze the juice) Method Place all the ingredients in a blender. Pulse until smooth....

Vegan Recipe: Vegan Avocado Dressing

Posted by Susan Siow | Nov 21, 2012 | Sauce, Updates, Vegetarian Recipes |

The vegan recipe for Vegan Avocado Dressing: servings – 8 Ingredients 2 avocados (halve, pit and scoop out the flesh) 1/2 lemon (squeeze the juice) 1 tbsp grape seed oil 1/2 cup cool boiled water Seasonings 1/2 tsp salt Method Place all the ingredients in a blender. Pulse until smooth....

Vegan Recipe: Lotus Root Vinegar Soup

Posted by Susan Siow | Nov 18, 2012 | Soup, Updates, Vegetarian Recipes |

The vegan recipe for Lotus Root Vinegar Soup: servings – 2 Ingredients 200 g lotus root (slice) 4 slices ginger (crush) 1/2 cup black vinegar or balsamic vinegar 2 cups water Seasonings 2 tbsp brown sugar 1 tbsp soy sauce Method Place lotus root, ginger, water and black vinegar in a pot. Cook over low heat for 20 minutes. Add brown sugar and soy sauce; stir well....

Vegan Recipe: Vegan Pumpkin Pie

Posted by Susan Siow | Nov 16, 2012 | Updates, Vegetarian Recipes, Western |

Happy Thanksgiving! The vegan recipe for Vegan Pumpkin Pie: servings – 1 pumpkin pie Pumpkin Filling 250 g pumpkin cubes (steam until soft) 1/2 tsp cinnamon powder 1/4 tsp nutmeg powder 1/4 tsp ginger powder 2 cloves (finely crush) 1/4 tsp salt 3 tbsp brown sugar 1/2 tsp vanilla flavor 1 tbsp coconut milk 1 tsp extra virgin olive oil Place all the ingredients in a mixing bowl. Mix evenly and set aside. Pie Dough 3 cups wheat flour 1 cup vegetable shortening 1/4 cup water 1/2 tsp salt 1 tbsp sugar Combine all the ingredients and knead into a...

Vegan Recipe: Beetroot Strips with Lemon Juice and Crushed Peanuts

Posted by Susan Siow | Nov 13, 2012 | Salad, Updates, Vegetarian Recipes |

The vegan recipe for Beetroot Strips with Lemon Juice and Crushed Peanuts: servings – 2 Ingredients 1 1/2 cup beetroot strips 2 tbsp roasted peanut kernels (crush) 1 tbsp lemon juice 1 tsp vinegar 1/2 tbsp sugar Method Place all the ingredients in a salad bowl. Mix well and...

Vegeterian Recipe: Spicy Mung Bean and Amaranth Gravy

Posted by Susan Siow | Nov 12, 2012 | Spicy, Updates, Vegetarian Recipes |

Happy Diwali! The vegetarian recipe for Spicy Mung Bean and Amaranth Gravy: servings – 4 Ingredients 1 cup mung beans (soak in water for 1 hours) 350 g amaranth greens (cut into small sections) 1/2 cup plain yogurt 1 cup shredded coconut 3 dried chilies (cut in half) 2 tbsp vegetable oil 2 liters water Spices 1 tsp cumin seeds 1 tsp fenugreek seeds 1/2 tbsp mustard seeds 1 tbsp fennel seeds Seasonings 1 tbsp salt Method Place mung beans and water in a pot; cook over low heat until mushy. Heat oil, saute dried chilies and spices until...

Vegan Recipe: Fried Marinated Red Soy Meat

Posted by Susan Siow | Nov 11, 2012 | Crispy, Updates, Vegetarian Recipes |

The vegan recipe for Fried Marinated Red Soy Meat: servings – 4 Ingredients 20 textured vegetable protein/TVP cubes (soak in water until soft, remove and set aside) 1 tbsp red yeast rice paste 3 tbsp wheat flour 1/2 tbsp sugar Method Mix TVP cubes with red yeast rice paste and sugar. Then marinate for 2 hours. Add wheat flour and mix well. Fry until crispy. Remove, drain and...

Vegan Recipe: Pure White Congee Served with Diced Turnip

Posted by Susan Siow | Nov 8, 2012 | Rice, Updates, Vegetarian Recipes |

The vegan recipe for Pure White Congee Served with Diced Turnip: servings – 4 Ingredients 1 cup rice 5 cups water 1 cup diced preserved turnip 8 shiitake mushrooms (soak in water until soft and dice) Seasonings 1/2 tsp salt 1 tsp sugar Method First, place rice and water in a pot; cook until the congee gets a creamy texture. Then, stir-fry diced preserved turnip and shiitake mushrooms until crispy and fragrant. Add sugar and salt; stir well. Dish out and serve with congee (Step 1)....

Vegetarian Recipe: Frozen Yogurt Dots

Posted by Susan Siow | Nov 3, 2012 | Christmas, Festive, Snacks, Updates, Vegetarian Recipes |

The vegetarian recipe for Frozen Yogurt Dots: servings – 1 cup frozen yogurt dots Ingredients 1 cup strawberry (or your favorite flavor of) yogurt Method Lay a sheet of wax paper on a tray. Place the strawberry yogurt in a piping bag. Squeeze little dots on the wax paper. Freeze for about 2 hours. Remove and serve (or place in a container and store in the freezer for future serving)....

Vegan Recipe: White Wheat Berry Dessert Soup

Posted by Susan Siow | Nov 1, 2012 | Beverage, Updates, Vegetarian Recipes |

The vegan recipe for White Wheat Berry Dessert Soup: servings – 3 Ingredients 1/2 cup white wheat berries (wash) 4 cups water coconut milk to taste Seasonings 2 tbsp sugar Method Place white wheat berries and water in a pot. Cook until the berries become mushy. Add sugar and stir well. Ladle into soup bowls and top with coconut milk....

Vegan Recipe: Vegan Curry Puffs

Posted by Susan Siow | Oct 25, 2012 | Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Vegan Curry Puffs: servings – 12 puffs Curry Filling 4 potatoes (steam until soft, peel and cut into small cubes) 1/2 tbsp curry powder 1/2 tsp chili powder 1 tbsp sugar 1 tsp salt Stir-fry curry powder and chili powder until fragrant. Add potatoes, salt, sugar and some water. Stir evenly and cook until fully absorbed. Remove, place in a big bowl and let cool. Pastry 1/2 cup vegetable shortening 3 cups wheat flour 3/4 cup water 1/2 tbsp sugar some vegetable oil Combine wheat flour, vegetable shortening and vegetable oil. Add water and sugar;...

Vegan Recipe: Fresh Bananas Coated With Fragrant Oatmeal

Posted by Susan Siow | Oct 23, 2012 | Salad, Updates, Vegetarian Recipes |

The vegan recipe for Fresh Bananas Coated With Fragrant Oatmeal: servings – 2 Ingredients 2 bananas (cut into slices) 2 tbsp instant oatmeal Seasonings 1/8 tsp salt Method Pan-fry oatmeal until fragrant. Add salt, stir evenly and transfer to a plate. Coat the bananas with the pan-fried oatmeal....

Vegetarian Recipe: Kelp and Mung Bean Soup

Posted by Susan Siow | Oct 18, 2012 | Soup, Updates, Vegetarian Recipes |

The vegetarian recipe for Kelp and Mung Bean Soup: servings – 4 Ingredients 1/2 kelp (soak in water until soft and cut into strips) 1/2 cup mung beans 2 glace dates 5 cups water Seasonings 1/2 tsp salt white pepper powder to taste Method Place kelp, mung beans, glace dates and water in a pot. Cook until the mung beans become mushy. Add salt and stir well. Ladle into soup bowls, sprinkle white pepper powder over and...

Vegetarian Recipe: Mini Peach Tartlets

Posted by Susan Siow | Oct 17, 2012 | Updates, Vegetarian Recipes, Western |

The vegetarian recipe for Mini Peach Tartlets (eggless): servings – 10 mini tartlets Pastry 1 1/4 cup wheat flour (sieve) 1/2 tsp instant dry yeast 1/4 cup water 1 tbsp vegetable oil 1/8 tsp salt 1/8 tsp sugar Combine all the ingredients and knead the dough until smooth. Roll out the dough and use a zig-zag cutter to cut into 10 rectangles. Peach Filling 10 slices peach – peach in syrup 3 slices cheese – suitable for vegetarians (chop) 1/8 tsp ground basil leaves Lay the peach slices on the dough rectangles, sprinkle cheese and ground basil leaves over....

Vegan Recipe: Fried Long Beans

Posted by Susan Siow | Oct 15, 2012 | Crispy, Updates, Vegetarian Recipes |

The vegan recipe for Fried Long Bean: servings – 4 Ingredients 7 long beans (cut into 2-inch sections) 2 tsp white sesame seeds 1/4 cup self-rising flour 1/4 cup tapioca starch 1/8 cup water Seasonings 1 tsp salt Method Combine white sesame seeds, self-rising flour, tapioca starch, salt and water; mix well to form a smooth batter. Dip the long beans in the batter, mix well, stack several long bean sections and fry in hot oil. Continue to stack and fry until all the long beans are used up. Fry until golden brown, remove, drain and...

Vegetarian Recipe: Hot Ginger Milk

Posted by Susan Siow | Oct 9, 2012 | Beverage, Updates, Vegetarian Recipes |

The vegetarian recipe for Hot Ginger Milk: servings – 1 Ingredients 1 cup fresh milk 2 slices ginger (pat) 1 tsp sugar – optional Method Place all the ingredients in a pot and cook over low heat. Stir occasionally until it boils. Turn off the heat and leave covered for 5 minutes. Stir well and...

Vegan Recipe: Spicy Tofu Balls

Posted by Susan Siow | Oct 7, 2012 | Bean Curd, Updates, Vegetarian Recipes |

The vegan recipe for Spicy Tofu Balls: servings – 18 tofu balls Ingredients 1 packet tofu (mash) 1/2 cup golden flax seeds (grind) 1/2 cup wheat flour 2 tbsp lemon juice Seasonings 2 tsp curry powder 1/2 tbsp salt 1/2 tbsp soy sauce Method In a mixing bowl, combine all the ingredients and seasonings. Heat oil over medium heat. Spread some wheat flour in your palms, roll the spicy tofu mixture (step 1) into balls and fry until golden brown. Remove, drain, set on a plate, sprinkle lemon juice over and...

Vegetarian Recipe: Strawberry Yogurt Salad

Posted by Susan Siow | Oct 4, 2012 | Christmas, Festive, Salad, Updates, Vegetarian Recipes |

The vegetarian recipe for Strawberry Yogurt Salad: servings – 1 Ingredients 3 strawberries (slice) 3 tbsp plain yogurt 2 tsp brown sugar Method Place strawberries in a salad bowl. Dress with plain yogurt and brown sugar....

Vegan Recipe: Lotus Root Stewed with Groundnut Kernels

Posted by Susan Siow | Oct 2, 2012 | Delights, Updates, Vegetarian Recipes |

The vegan recipe for Lotus Root Stewed with Groundnut Kernels: servings – 4 Ingredients 250 g lotus root (peel and slice) 1 cup groundnut kernels 10 shiitake mushrooms (soak in water until soft, remove the stems and cut in half) 3 cups water Seasonings 1/2 tsp salt Method Heat oil, stir-fry shiitake mushrooms until fragrant. Add lotus root slices, groundnut kernels and water. Stew over low heat for about 1 hour. Add salt and stir evenly....

Vegan Recipe: Vegan Five-Nut Mooncake

Posted by Susan Siow | Sep 29, 2012 | Festive, Mid-Autumn Festival, Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Vegan Five-Nut Mooncake: 10 X 100 g mooncake Nutty Stuffing 50 g walnuts (roast until fragrant and coarsely chop) 75 g almonds (roast until fragrant and coarsely chop) 75 g cashew nuts (roast until fragrant and coarsely chop) 50 g pine nuts (roast until fragrant) 50 g melon or pumpkin seed kernels (roast until fragrant) 75 g white sesame seeds (roast until fragrant) 75 g candied winter melon strips (coarsely chop) 35 g candied tangerines (coarsely chop) 125 g maltose 35 g sugar 60 g cooked vegetable oil ½ tsp salt 1 cup wheat flour (saute without oil until cooked/the...

Vegetarian Recipe: Mooncake with Lotus Seed Paste and Vegetarian Egg Yolk

Posted by Susan Siow | Sep 28, 2012 | Festive, Mid-Autumn Festival, Snacks, Updates, Vegetarian Recipes |

The vetarian recipe for Mooncake with Lotus Seed Paste and Vegetarian Egg Yolk: 10 X 100 g mooncake Lotus Seed Paste 2 cups lotus seeds – with skin and core removed (soak overnight and drain) 1 cup sugar 1 cup vegetable oil 3 cups water Place lotus seeds and water in a pot, boil over medium heat until the lotus seeds are thoroughly softened, remove and let cool. Transfer the cooked lotus seeds to a blender, add some water and puree until a smooth paste is formed. Then, pour the lotus seed paste to a pot, add sugar, keep...

Vegan Recipe: Vegan Lotus Seed Paste Mooncake

Posted by Susan Siow | Sep 28, 2012 | Festive, Mid-Autumn Festival, Snacks, Updates, Vegetarian Recipes |

The vegan recipe for Vegan Lotus Seed Paste Mooncake: 8 x 100 grams mooncake Lotus Seed Paste 2 cups lotus seeds – with skin and core removed (soak overnight and drain) 1 cup sugar 1 cup vegetable oil ¼ cup melon or pumpkin seed kernels 3 cups water Place lotus seeds and water in a pot, boil over medium heat until the lotus seeds are thoroughly softened, remove and let cool. Transfer the cooked lotus seeds to a blender, add some water and puree until a smooth paste is formed. Then, pour the lotus seed paste to a pot,...

Vegan Recipe: Lemongrass and Tofu Soup

Posted by Susan Siow | Sep 25, 2012 | Soup, Updates, Vegetarian Recipes |

The vegan recipe for Lemongrass and Tofu Soup: servings – 2 Ingredients 1 stalk lemongrass (cut into 2 inch lengths and lightly pound) 1 tomato (cut into chunks) 1/2 packet tofu (cut into chunks) 1 tsp vegetable oil 3 cups water Seasonings 1 tsp salt Method Place vegetable oil and lemongrass in a pot; fry the lemongrass until fragrant. Add tomato, tofu and water; bring to a boil and simmer for 5 minutes. Add salt and stir well....

Vegan Recipe: Natural Red Bean Snowy Mooncake

Posted by Susan Siow | Sep 22, 2012 | Festive, Mid-Autumn Festival, Snacks, Updates, Vegetarian Recipes |

Happy Mooncake Festival! The vegan recipe for Natural Red Bean Snowy Mooncake: 4 mooncakes Flour Coating 1/4 cup glutinous rice flour Saute without oil until the flour becomes light, remove and cool. Glutinous Dough 1 cup glutinous rice flour (saute without oil until the flour becomes light, remove and cool) 1/2 cup water 2 tbsp vegetable oil 1 tbsp sugar Place water and sugar in a pot, stir and cook until boiled. Pour the liquid to the cooked glutinous rice flour and use a bowl spatula to mix evenly. Add in vegetable oil, stir and mix until a smooth...

Vegan Recipe: Carrot and Kelp Dipping Sauce

Posted by Susan Siow | Sep 10, 2012 | Sauce, Updates, Vegetarian Recipes |

The vegan recipe for Carrot and Kelp Dipping Sauce: servings – 4 Ingredients 1 carrot (dice) 1 piece kelp (soak in water until tender and cut into strips) 1 cup water Seasonings 1 tbsp red yeast rice paste 1 tbsp sugar salt to taste Method Place all the ingredients in a blender and pulse until smooth. Transfer the puree to a pot and bring to a boil. Add all the seasonings and stir well. Remove and...

Author: Susan Siow

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