Fried Tofu with Japanese Style Sauce ~ 日式和風醬煎豆腐
I am going to fulfill my words today. Remember I did the homemade tofu a few post before. I said I will make something with it. Now is the promise here to show you all.
Roasted Spicy Aroma Cauliflower
Cauliflower is not my first priority to buy among all my favourite vegetables as you know. You guy can see I have not many cauliflower posts in the past.
I still like it but not the most though, hehe. The taste of cauliflower is a bit bland for me. It needs to add more flavour or spice to turn into a delicious dish, right?
Korean Kimchi II (Tongbaechu-kimchi 통배추김치)
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! 🙂
Vegan Chilli Beans Burger with ‘Cheesy Corn Sauce’
The heatwave has been attacked England in the last few weeks badly. Heatwave in England normally stays for few days maximum every year. But this year seems like to stay for longer. Of course, people won’t like the cold, damp and miserable weather in the long winter, neither do I!
Provencal Ratatouille ~ French baked vegetables
Such a beautiful and fancy name of the dish!
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish.
Homemade ‘Seitan’ & Vegan Roasted Barbecue ‘Pork’/Char Siu ~ 麵筋, 素叉燒
It is a rare chance that I’ll make this ‘seitan’. Since I saw lots of my Facebook friend’s post ~ Roasted vegan ‘Char Siu’ 素叉燒 . Their mouth-watering photos impulse me to try it again.
Sounds I did have this experiment before. Yes! I have but not really like it at all. Why? Because it’ll wash away a lot of flour to get a small amount of seitan to make bbq ‘pork’. It is not really economical.
Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊
Never thought of baked tofu before. But I get hooked when I was browsing the web. The brightness of the turmeric bright yellow colour sparkling in front of me.
I love turmeric, not only the colour. Even all the nutrients benefit from this tiny ingredient.
I love turmeric, not only the colour. Even all the nutrients benefit from this tiny finger size ingredient. If you like to find out the health benefit from turmeric, click the information from here.
Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)
Dal or dhal is a dried pulse which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka.
Dhal is the Indian staple made from split pulses. They’re high in fibre, full of good protein, low in calories, fat-free, quick and easy to cook, reasonable cheap, substantial, versatile and delicious. It can serve with rice or naan bread. The chana dhal, an Indian chickpea, used most often to make dhal in India. But now, most of the people use the yellow split peas, red or green lentil instead. Split peas will give a slightly creamier dhal. If you can’t find fresh curry leaves, you can use frozen one like me.
Korean Bibimbap 비빔밥 ~ Vegan, GF
Sorry, it is a bit late! I haven’t prepared anything for Halloween day this year. Because I just came back from France holiday. My mood still hanging over there. Really want to go back again! Lyon, I will visit you again soon or later. 🙂
Vegan Sweet Potato & Aubergine/ Eggplant Lasagna (+Cashew cream cheese recipe)
Do you remember the vegan cheddar cheese that I made before? The cheese is not only melt-able, and also slice-able. And today, the cheese is revamped by the Bunny Kitchen, 10-minute vegan cheese again.
The original recipe was shared by the Vegan Society. But Poppy slightly updates the recipe, that makes it even simpler to prepare. And a few more options to increase the cheesy tang and seasoned so well.
The cheese has more flavor that I like it so much! She suggests using Kappa carrageenan for a firm cheese. Even without the freezer that will slice and grate perfectly. But this ‘Kappa carrageenan’ is a bit expensive for me to afford. So I adapted to use the other option: ‘veg-gel’ instead. It still works well after I put the cheese in the freezer until it’s firm.
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