Since I’m making more Vegan more than before. An egg is the one that difficult to skip. I try to dig in the internet world when I have time. Lots of bloggers using the flax ‘egg’, same as I do for my cake baking. Or another choice should be the tofu, also I have put my hands on the tofu scramble ‘egg’ before.
Over the years I’ve posted recipes for a few of them before. My first kimchi was a bit sour, it is combined with Taiwanese and Korean Kimchi. Now I prefer my kimchi more close to the Korean version. Yup, my taste bud has changed, so I take a challenge. Keep watching! 🙂
To make guacamole is ripe avocados and salt. A little lime or lemon juice to balance the richness of the avocado. Then add chopped coriander, chillies, garlic if you want. To making perfect and creamy guacamole is using good, ripe avocados.
Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing
This post supposed to be out before weeks ago. But I forgot about it.
Unfortunately, it rains all day today.
It has been a lovely, sunny weather in England. We’ve been very busy working in our garden. Thanks for the warm temperature, reaches to 30°C in the daytime. My vegetable patches work really well. All the salad leaves, spinach, beetroot and strawberry plants… they are doing lush and brilliant. Continue reading →
Vegan Japanese Pumpkin Chowder with Sweetcorn ~ 純素日本南瓜，玉米濃湯
I made this soup is good enough for a big party. But I forgot to mark it down all the detail include the ingredients and the quantity. So, you need to do your adding or decreasing.
I got few special Japanese pumpkins, Kabocha, from my friend. She is a busy mum but has perfect green fingers. She grows lots of vegetables and can get really good harvester every year. This pumpkin is one of her crops.
Here is my other tomato chutney again. Do you remember my old post, probably not? The spiced tomato chutney from 2012. That one was my favorite, even my kids love them so much. But I can tell you secretly, try this one, you’ll fall in love with it straight away!
When I had this little cute dim sum in a Chinese restaurant, it caught my attention straight away. It is light, crisp, so yummy, the filling is so juicy, but it is small as a thumb size, not enough for my appetite. :p
Love the way they prepare the pastry, it is a sort of puff pastry, most of the people love to deep fry this puff to make it crispy. But my kitchen not really like deep fry and me either. Don’t know how to do with the remaining oil after the frying, and it is not really healthy to keep the oil for too long as well. That’s come today the bake version here. Continue reading →