Creamy Cauliflower & Roasted Chestnut Soup

Here is what I made recently, creamy, delicious, the roasted chestnuts make this soup full of flavour, scrumptious soup! But sorry without any accurate measurement! That’s what I always like make soup. I like to use what’s on hand, then add seasoning to taste. Just feel free to create what you like to cook.

The main ingredient is the chestnuts, it is the harvest time and ready to pick from October every year. But not any chestnut trees around our area only can buy from a supermarket.

All the ingredients quantity are up to you, follow the easy steps below to roast the chestnuts. Wash and chop the cauliflower, I like to use the white stalks as well (I don’t like to waste any food), they’re full of flavour anyway! You can use one medium size of a carrot, just slice it. About the ginger and chilli are definitely up to you now, I knew some people may like it weak or strong, so adjust the quantity by yourself. Adding cashew milk will give the soup so creamy and tasteful, trust me! Miso paste is optional as well, but give the soup another depth of flavour. Butter will make the soup creamier, but you can skip it anyway.

Creamy Cauliflower & Roasted Chestnut Soup


  • Chestnuts
  • 1/4-1/2 Cauliflower
  • Carrot
  • Ginger
  • Chilli
  • Cashew milk, or any other dairy-free milk
  • Water or vegetable stock, more or less
  • Miso, for more flavour, optional
  • A small of Butter for creamier, can skip
  • Salt & Pepper


For the Chestnuts:

1. Start by pre-heating your oven to 200°C (Gas mark 6/400°F).

2. Wash the chestnuts and rinse. With the tip of a sharp knife, cut a cross into the rounded side of each chestnut.

3. Place the chestnuts, cross side up, in a small baking tray.

4. Once the oven is ready, pop the tray of chestnuts inside and roast for around 30 minutes until the skins have burst open and you can see the pale flesh inside.

5. Remove from the oven and leave until just cool enough to handle.

6. Working quickly, peel the outer skin and pale inner skin from the chestnut and discard, eating just the sweet flesh inside.

For the soup:

1.) Put a tablespoon of rapeseeds oil or butter in a frying pan over medium-high heat, add the washed and chopped cauliflower florets, carrot, ginger, and chilli, fry until they just have changed to deeper colour and you can smell fragrant. Add the other ingredients with the roasted chestnuts, cook and bring it to a boil, lower the heat and simmer for another 15 to 20 minutes. Adjust the seasoning for your liking. Off heat! Cooldown a while and blend in a blender until smooth. Serve and enjoy!

My Best Ever Vegan Salted Egg Yolk

The Chinese Mid-Autumn Festival is around the corner now, so you have see lots of different mooncakes on the media pages. I have been really busy that’s why I put up this post so late! To make Chinese mooncake, salted egg yolks are one of the most important ingredients.

These vegan salted egg yolks are the best versions that I’ve ever made. They look more natural yellowish (because I haven’t been using the turmeric powder this time). Adjusting the protein powder and pumpkin to give it more nutrition, compared to the one that I made before. In contrast, I deeply adored this stunning version.

If you are following me, you may find out that I have created vegan egg yolk since 2013. But I have never stopped trying to try to convince myself that it will make it better.

I strongly recommend this recipe for my vegan friends or even if you’re not vegan, drop me some comments after you try it.

Here is the other similar version that I made before:

Vegan Salted Egg Yolk (純素蛋黃)

Vegan ‘Snow Skin’ Mooncake with Vegan Egg Yolk

‘Pandan, BeanPaste+Vegan Egg Yolk’ Snow Skin Mooncake ~ (班蘭豆茸+素蛋黃 冰皮月餅)

Vegan Shanghai Cheese Mooncake with Black Sesame Seed Paste ~ 純素蔴茸,上海芝士月餅


  1. 1/8-1/4 Green Hokkaido Pumpkin
  2. 1/4 cup Shelled Split Mung beans, soaked for a few hours advance
  3. 2 tbsp Protein Powder (Pea or Soy Protein Isolate)
  4. 2 1/2 tbsp Nutrition Yeast flakes (see notes for substitute)
  5. 1 1/2 tsp Kala Namak (Black salt)


1). Steam the pumpkin and scrape the flesh out when it is still warm. Mash with a fork or put it in the food processor to make it smooth.

2). Wash the split mung beans and soak them for an hour, cook in a pot of boiling water for 30 minutes until they soften, drain and mash or put them in the food processor.

3). Put the pumpkin puree with the mung bean puree together in a mixing bowl, add the protein powder, yeast flakes or grated vegan red Leicester cheese. If you use them, mix them all well combined. Then add the black salt and stir to well incorporated. Roll the mixture into a 12g or 15g ball.

4).Preheat the oven to 200C or 180C in a fan oven, put all the rolled egg yolks on a baking tray with greased baking paper, and bake for around 10-12 minutes. Cool and stored in an air-tight container to use later.


  • Make sure not to use the Halloween pumpkin, because it’s flesh will be too watery after cooked. For this recipe the best to get the firmer texture, like the Hokkaido, Acorn squash or Japanese Kabocha squash.
  • In this recipe, you can use the pea protein powder or soy protein isolate, just whatever you have will do.
  • If you haven’t got the Nutrition yeast flakes on hand, you can use the grated dairy-free Red Leicester Cheese, it can give the richer colour of the yolks.
  • Try to get the Kala Namak (black salt) as you can, it will smell like the real egg, so interesting! If you can’t get it, use the normal sea salt can do, don’t worry!


It is one of the easiest ways to make a cake with the fairly simple ingredients that sit in your kitchen already. Try it. If you like it, please let me know if you make it.

You just need to prepare all the ingredients and put the tofu and milk in a blender or food processor first, blend to smooth. Then sieve in the flour, cacao, sugar and salt, blend until the smooth cake batter is formed. Pour in your prepared baking pan, bake in the preheated oven until cooked. That’s all, you don’t need any mixing bowl, even without any whisking! Amazing work!

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Summer Cold Noodle Dish 涼拌米粉

It is climbing up to 30°C this week, the temperature so hot, you won’t have the energy and appetite to cook nor eat, you just want to stay out of the kitchen.

Keep some refrigerated salads that you eat cold in contrast to a hot, sunny day. Summer ushers in a new style of cooking: easy, effortless, and fresh meals that require little to no heat.

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Veganize Queen’s favourite Scone

Veganize is to convert a dish or a recipe to make it suitable for vegans.

Nowadays, vegan and vegetarian ingredients or products are easier to find than ever. They’re so convenient to be found in most supermarkets. But you will find that those are heavily processed, also too pricey for me.

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Vegan BBQ ‘Ribs’

It is my super quick fix dish when I haven’t got any idea or no time to cook. People may choose to get a takeaway, but it is not my first choice.

The main ingredient is only a few corns on the cobs, chopped into a chunky size like the picture above. Cook or steam in a pot of boiling water. Prepare and cook the sauce on the stove to thicken, transfer the cobs back in and stir to coat with all the sauce evenly.

You can serve it with your boiled rice or in your favourite salad bowl.

Vegan BBQ ‘Ribs’


For the BBQ sauce:

  • 1/2 tsp Ground Cumin
  • 1 tbsp Hot sauce
  • 2 tbsp Dark soy sauce
  • 1 tbsp Liquid smoke
  • 5 tbsp Tomato sauce
  • 1 tbsp Worcester sauce
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Neutral oil
  • 2-3 tbsp Water

Main ingredient:

  • 2 Corn on the cobs


*1) Cut the corns on the cobs into small ‘rib’ size of your choice. Cook in a pot of boiling water for 3 to 4 minutes, drain and set aside.

*2) Mix all the BBQ sauce ingredients in a small bowl, stir to well combined. Pour in a frying pan over medium-low heat, cook until thicken. Transfer the cooked corns ‘ribs’ into the sauce, saute until the sauce coat evenly. Off heat and serve with boiled rice and vegetables.

Lazy Vegan Mango Cheesecake, NO-Baked

I am salivating over this fresh, juicy, scrumptious, mango cheesecake. This stunning cheesecake genuinely doesn’t need any embellishment. It’s perfect the way it is, luscious, definitely has an appetizing allure all its own. My hubby gets excited to devour immediately after I finished to pour the mango compote on top of the cake!

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Tofu ‘Steak’ with Teriyaki Sauce

For this tofu ‘steak, I have to freeze the tofu overnight before use. How to make frozen tofu? Just rinse the fresh tofu, then drain it and put some weight to press down the block of tofu to release most of the liquid as possible. I like to cut up to 3 slices of each block, then put it in a box, transfer it to the freezer overnight. That’s it! It can keep in the freezer for a month. The tofu will need to defrost first, slightly squeeze between two hands carefully, because the texture of the tofu should change to a bit delicate and gets easy to crumble up.

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Pan-fried Little Vegan Welsh Cake

This is one of the super easy little cake I love to make for a quick snack. Have you heard about Welsh cake? Yes, it is a traditional cake in Wales, England, also known as ‘Bakestones’. It is similar in ingredients and flavour to scones. You can get it only in four easy steps, a batch of warm Welsh cakes never went a miss in your tea time.

You may like to see Best Ever Vegan Fruity Scones with Vegan Clotted Cream,

Vegan Elderflower Buttermilk Scones,

English Vegan Raspberry Scones ~ Dairy-free, Egg-free,

English Classic Fruity Scones,

English Fruity Scones!

Let’s start!

Pan-fried Little Vegan Welsh Cake


  • 1 3/4 cup/ 200g Plain flour
  • 1/3 cup/ 60g Coconut sugar
  • 6 tbsp/ 90g Butter, cubed, keep in the fridge when you’re not ready
  • 2 tsp flaxmeal + 2 tbsp water
  • 1/8 tsp Baking powder
  • 1/4 cup Raisin or sultana 
  • Caster sugar for topping


*1) Tip the flour, sugar, and baking powder in a mixing bowl. With your fingers, rub in the cubed butter until it resembles breadcrumbs.

*2) Work the flaxmeal mixture into the breadcrumbs until it forms a soft dough, then add the raisins. If the dough a bit dry, adding a splash of water or nut milk at a time, otherwise, add a half tablespoon of flour. It should be the same consistency as a shortcrust pastry.

*3) Roll out the dough on a lightly floured work surface to the thickness of 5mm/ 1/4in roughly. Cut out rounds using a 6cm cutter or any size you like.

*4) Grease a flat griddle pan with little of oil or butter over medium-low heat. Cook the cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. It can serve warm with butter or jam, or sprinkle with some caster sugar! Perfect accompany with your tea or coffee!

My NO-Knead Rye Sourdough Bread

This recipe is almost totally based on a no kneading method, nor a bread machine or a stand mixer is not required, just letting the dough sit overnight. It called bulk fermentation, which is where the wild yeast does most of its work of giving the dough most of the flavour and helping it gain more structure as the gluten develops. The dough rises while you’re sleeping, you don’t need to tempt to rush the process or check on it every half hour to see if it is ready. But remind you, sourdough is slow-fermented bread, the potency of your sourdough starter and the specifics of your surrounding environment, it takes longer to rise.

All amount of work required at the end to assess, shape, and score it, but it turns out extraordinarily tasty!

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