Easy Vegan Waffle with Thai Mango Sauce ~ Gluten-Free)

Easy Vegan Waffle with Thai Mango Sauce ~ GF

 

Today is the pancake day in England. Has the other side of this world got the pancake day as well? Please tell me if you don’t mind! 🙂

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Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊

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.

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Homemade Sriracha Hot Sauce

Homemade Sriracha Hot Sauce (是拉差辣椒醬~微辣)

 

It is no doubt that Sriracha hot sauce and the Sriracha sweet chilli sauce are the most popular hot sauce on the market.

Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, it appears as a condiment for noodles, or as a dipping sauce for spring rolls. 

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Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

 

Such a chilly wind and wet, typical English winter weather. What I only want to do is crouching in my sofa and wrap with my soft fleece blanket. Listening to my favourite music and eating with one of my yummy soup. And don’t want anybody to disturb me, just leave me to enjoy it.  I know it is my dream! Ok, stop any daydream and get back to my normal route.

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Vegan Egg & Tomato Bagel; Coleslaw with Thai Dressing

Vegan Egg & Tomato Bagel, Coleslaw with Thai Dressing

Such a lovely sunshine for now, we can carry on this sunny weather through the long evening until sunset, and unwind!

Will you feel exhausted after a whole day of work? Just a silly question! :p

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Vegan Thai Falafel with Sweet Chilli Sauce ~

Vegan Thai Falafel with Sweet Chilli Sauce

Vegan Thai Falafel with Sweet Chilli Sauce

One reason that I like to make this falafel, because I want to finish off the Brussels sprout that’s left from the Christmas time. And I want to start a high-fibre, low-cal, low-fat, low-GI and high in protein diet after the long holiday.

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Quinoa & Cavolo Nero Warm Salad with Thai Dressing

Quinoa, Kale Warm Salad with Thai Dressing

Salad ? 

I suppose all of you can make your own salad, so what’s this exceptional? Yes, this particularly  appetizing Thai salad dressing is what I want to share with you all.

Kale and the Thai dressing play the main part of this salad.

The cold weather slipped in all over England already, but I feel it is not autumn or fall temperature, it just so cold for me, I will say it is winter not autumn, although the trees still have the green on it.

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Vegetarian Pad Thai

Vegetarian Pad Thai 

Vegetarian Pad Thai

Vegetarian Pad Thai

The originally of Pad Thai or Phat Thai is a dish of stir-fried rice/pho noodles with eggs, fish sauce, tamarind juice, red chili pepper, and any combination of bean sprouts, shrimp, chicken, hot dogs, or tofu. Wikipedia
Pad Thai is of Vietnamese origin, which uses rice and thin noodles  and Chinese ingredients.  But I haven’t got any rice noodles left in my pantry, that’s why I used thin egg noodles instead, hehe. 🙂

Carrot & Courgette/Zucchini Noodles with Thai Lime & Peanut sauce

Carrot & Courgette/Zucchini Noodles with Thai Lime & Peanut sauce  ~ No-cook

Carrot & Courgette/Zucchini Noodles with Thai Peanut sauce

Carrot & Courgette/Zucchini Noodles with Thai Lime & Peanut sauce

I loved this idea so much, what idea? Home-made noodles without any flour nor any gluten and kneading of course, and WITHOUT any cooking lol, :0

What’s all about?

I got this idea from Susan’s.

The secret is the ‘Spirelli’ ~ my new gadget toy, I bought it from Lakeland . With this ‘spirelli’, you can create endless julienne strips of carrot, radish, cucumber, courgette/ zucchini or any kinds of other firm vegetables, it has two different julienne size to create. It can have endless fun from it. Meanwhile, it has another model is called Zyliss Julienne Peeler, just similar to ‘Spirelli’, but more expensive, and for me they are the same, one is handheld one and the other is stand still one.

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Thai Pumpkin Curry

A Thai curry is made from curry paste, coconut milk, meat, seafood, vegetables and herbs. Curries in Thailand mainly differ from the curries in Indian dish and other South Asian dish in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.

But their curry paste normally have the Shrimp Paste and fish sauce in it, that is the main reason I can’t have it, because I’m a vegetarian.

And that is the reason I need to make my personnel sauce or spice mix, sometimes it’s a bit of embarrassing moment when I eating out in a restaurant. Because I need to make sure their curry hasn’t got any Shrimp Paste nor fish sauce. If anyone has the same problem, please let me know, we can share the experience.

This recipe, I did change some ingredients to suit our family, that is not too hot but it still taste so good. And is also much healthier than store-bought curry powders, which tend to have ‘fillers’ such as cornstarch and flour, as well as preservatives (never mentioned on the packet).

Thai Pumpkin Curry

Ingredient: 

  1. Small pumpkin                         1.8 kg   ( weight with the peel )
  2. Aubergine                                 1   ( medium size )
  3. Lemon grass                            1   ( finely chopped )
  4. Fresh ginger                             2 tbsp  ( finely chopped )
  5. Vegetable oil                             1 tbsp
  6. Curry powder                            4 tsp  ( more or less )
  7. Green chilli                                1      ( finely chopped )
  8. Bay leaves or Kaffir lime           3 leaves, scrunched   (I use bay leaves, because I can’t find kaffir lime when I want to cook this dish )
  9. Coconut milk                             3/4 can
  10. Vegetable stock                        200ml
  11. Sea salt                                      1/2 tsp
  12. Lime juice                                   1 whole lime
  13. Fresh coriander                          2 tbsp  ( roughly chopped )

Preparation :

  • Cut the top lid of the pumpkin, set aside, deseeded it and use a spoon to scoop the flesh out, but keep away of 1/2 cm to the peel, put the lid back on the top.
  • Diced the aubergine and put in a colander, sprinkle with 2 tsp of salt all over the diced aubergine and leave in the sink for 10 to 15 minutes, it will take the moisture out. Rinse with tap water, drain it.

Method: 

  • Preheat the oven to 400°F/200°C/180°C (fan oven), or gas mark 6.
  • Heat the oil in a wok or large saucepan, put the ginger and lemon grass and quickly stir it for a minute to let the fragrance out.
  • Then put the aubergine, cook for about 1 to 2 minutes, add the curry powder, coconut milk, green chilli, bay leaves and stock in, follow with the pumpkin and let it bring to the boil, turn the heat down to medium low, simmer for about 15 minutes until the vegetables almost tender.
  • Add the lime juice and chopped coriander (reserve 1 tbsp for garnishing), add the seasoning and test the taste to suit you.
  • Off heat and scoop the curry into the prepared pumpkin, put the lid back and sent it to the hot oven for about 45 to an hour, serve the whole pumpkin on the dinner table.

Note: 

  • I suggest you put a bit more curry powder and green chilli to make it hotter if you can cope. This one is only medium hot.
  • It’s good to serve with Indian naan bread. It doesn’t matter it is Thai curry, and it must serve with Thai rice.