Green Smoothie & Pickled Cucumber for Chilling Up

Green Smoothie & Pickled Cucumber for Chilling Up

YES, please! Can I have one more, please? What’s that?

For sure, 100%, that is my green smoothie, it is cool, delicious, full of nourishment, and refreshing for 32°C temperature wrap around.

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Multi-Grains Loaf with Wild Yeast

Multi-Grains Loaf with Wild Yeast

If you ask me how’s my feeling? Honestly, I am so nervous and excited! If you have been with my last post, you can catch what I mean. Yes, today is my big day to see the moment of truth. Today is the day I’ll test my activated and bubbly wild yeast to my bread.

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Vegan Eggplant/Aubergine Salad 涼拌茄子

Vegan Eggplant/Aubergine Salad 涼拌茄子

Summer holiday was started in Uni already, except the primary school and secondary school. Are you on holiday? Have you planned a summer holiday? Where will you go?

I can’t go anywhere because of the weather, why? Apparently, my plants and vegetables need to water to get survive. It has been a whole month without any rain 😦

We’re longing for rain, rain, and rain…

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Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing

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

Tomato and Chilli Chutney ~ 番茄,辣椒酸辣醬(不含洋蔥,蒜)

Tomato and Chilli Chutney ~ 番茄,辣椒酸辣醬(不含洋蔥,蒜)

 

 

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!

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Make Your Creamy Vegan Yogurt At Home ~ Dairy-Free

Make Your Creamy Vegan Yogurt At Home ~ Dairy-free

Sorry, I can’t post more photos, because some of my photos gone missing. Here is only the last one that’s I can show you all.

I have my most satisfaction yogurt since I started to adapt my slow cooker. It has flashed back few years ago. My first experiment has left the yogurt in the room temperature to set for a few hours. By the time I made was the summer time so the temperature could culture the yogurt perfectly.

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 Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Here is one of the bread rolls that’s so popular in the South-East Asia area. It is called Mexican buns, but do you think that you can find it in Mexico?

Today’s bread I like to make it softer because most of the South-East Asian like to eat soft buns more than the Western country bread. But if you let me choose, I like the country loaf with whole grains, nuts and more.

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Vegan Spring Onion or Coriander Pancake ~ Taiwanese Style (台式蔥油餅)

Vegan Coriander Pancake with Starter ~ Taiwanese Style 台式蔥油餅

Pancake Day in 2014 – Taiwanese style Coriander pancake

I love the savoury pancake or flat bread to serve with my Chinese style rice porridge or you can say congee. It could be my perfect breakfast. 🙂

Since I couldn’t have spring onion on my diet, I adopted the coriander for substitutes, that’s is fine for me, as soon as the English coriander is not equally strong as the Hong Kong one, they’re such strong-smelling pungent-tasting herbs.

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Crispy Spiced Salt Tofu with Lemon & Coriander Dip

Crispy Spiced Salt Tofu with Lemon & Coriander Dip

Crispy Spiced Salt Tofu with Lemon & Coriander Dipping Sauce

Crispy Spiced Salt Tofu with Lemon & Coriander Dipping Sauce

Have you guy had mouth ulcer before, nobody will like this sore and painful ulcer, of course! But why did people get it, can anyone tell me and has anything can cure it or reduce it?  It also affect our appertite seriously!

One of a friend of mine, she  gets mouth ulcer all the time, such a poor lady! But she told me, when the time she had the ulcer, she always want to eat crisps or some spicy food. It is quite strange, isn’t she???

Ok then, so I think of making  up this dish for her to enjoy, 🙂

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Vegan Tofu Ball ~ 豆腐丸子

Vegan Tofu Ball    豆腐丸子

Vegan Tofu Ball

Vegan Tofu Ball

Ingredient: 

  •   400g Firm tofu
  •   3 tbsp Potato starch
  •   6 Dried Shaiitake mushroom
  •   6 Water chestnut
  •   1/2 cup Sweeten radish   (菜脯)
  •   1/4 cup Fungus  (木耳)
  •   1/2 cup Fresh coriander, chopped       ( I haven’t used )
  •   1 tsp Sesame oil
  •   Sea salt and ground white pepper
  •   Vegetable oil for shallow fry
Vegan Tofu Ball Ingredients

Vegan Tofu Balls

Method: 

  1. Soak the mushrooms, fungus in water for few hours, shredded, set aside.
  2. Use the kitchen towel to absorb the water from tofu, or put a large plate over the tofu and top up with some heavy objects like a can of beans to squeeze the water from tofu. Mash it.
  3. Finely chop the water chestnut and the radish and mix in with the mushroom and fungus, add the sesame oil, salt and white pepper, then add the potato starch, mix until everything is well incorporated.
  4. This time I have another idea to roll the tofu into a ball without making  a mess. Prepare a piece of cling film, take a spoonful of tofu mixture, put in the middle of the cling film, hold up all the sides and twist it, then a perfect of tofu ball will formed. Repeat the remaining tofu mixture.
  5. Prepare a flat frying pan and add oil, fry the tofu ball until  crispy.
  6. It is nice to serve the tofu balls with some sweet chilli sauce.

Note: 

  • If you’re not a vegan, mix with one egg into the mixture before roll into a ball.