Ingredients: Yields 3-4 1.5 kg Red Potaoes A Handful of Chopped Herb Parsley or Coriander 2-3 Tbsp Nutritional Yeast Extract 2 Cups Rice Milk or 1.5 Tbsp Rice Powder diluted in 2 cups of boiled water 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp salt and pepper 1 cube-inch of Soya Butter or 2 [...]
Read more »Fried Rice with Rocket
Lately, I have been making fried rice every single day, much to my heart’s content and I can never get tired of rice. Also because I recently fell in love with coriander or cilantro and realized how divine it tastes with fried rice. But my husband isn’t impressed. Of all herbs, the coriander failed to [...]
Read more »Khao Pad Ghai with Coriander
Just another Khao Pad recipe with Coriander. I am falling in love with this herb not just because of its countless health benefits but most especially with its aroma. However, my husband hates it as much as I love it. But that’s what makes this world interesting–our differences. I also discovered through this recipe that [...]
Read more »Spaghetti with Rocket & Vegan Chicken Nuggets
I picked some organic rockets from our allotment not knowing what to do with them exactly. So I searched for Rocket Recipes and I found one from Jamie Oliver but his was Spaghetti with Shrimp and Rockets. Well, I don’t eat seafood but I have learned to substitute fish and meat with vegan products. Luckily [...]
Read more »Vegan Stuffed Aubergines
I was looking for Aubergine Recipe and my good friend, Silviu, gave me a site where to look for a good one. I had a quick look at the ingredients and instruction and proceeded to make it my way. Here’s what I came up with. Ingredients: 2 Large Aubergines 200G Mushrooms A Handful of Broad [...]
Read more »Forza Italia!
Cheering for the Italian team with vegan antipasto–olives, vegan mozarella, and cherry plum tomatoes. Serve with Ciabatta to complete the celebration. It’s called Pane e companaggio. Perfetto! :-* Related Posts:No Related Posts
Read more »Khao Pad Khai – Thai-style Fried Rice
Khao Pad is a Thai-style fried rice and khai is egg. It’s normally with chicken (kai). I know they sound similar but khai is with the “hhhh” sound and I found it difficult to differentiate. Lived 7+ years in Bangkok and I never managed to know the difference while I was there. What a daft! [...]
Read more »Caponata: The Great Sicilian Antipasto
If you’ve been following my blog for some time now, you will have already known my craziness over the humble eggplants or aubergines. This seemingly unattractive vegetable were once considered or thought to be useless in terms of nutritional value, probably because it contains mostly water–at least 75%. But actually it contains a good amount [...]
Read more »Risotto alle Carciofi e Pomodori (Risotto with Artichokes and Tomatoes)) Vegan
This is my first successful risotto recipe after the serendipitously Risotto Kimbap I came up with a couple of months ago. I wanted to make it Sicilian style so I thought I’d use Sun-dried Tomatoes and Artichokes. But I didn’t have sun-dried tomatoes. Didn’t expect it was ever so easy to make. It was just [...]
Read more »Fusilli with Grilled Aubergine, Olives, and Cashew Nuts
I call this my knock-out recipe because I love aubergines (eggplants). This is also a variation of Pasta with Aubergine that I learned from the book Pasta Every Way for Every Day. Fusilli is the spiralled pasta. Ingredients: 300g Fusilli or any other pasta 1 Medium Aubergine 1 Cup Tomato Sauce 1 Onion 1 Garlic [...]
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