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 »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 »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 »Broccoli Sprouts with Garlic and Ginger Sauce
I first had this recipe when my friend Pearly took me to her favorite Chinese restaurant. The combination of garlic, ginger, salt and oil was amazing I could never forget my first bite. So here I made it myself. Ingredients: Broccoli Sprouts 3 Garlic Cloves Ginger, about 1 1/2 inch long Extra Virgin Olive Oil [...]
Read more »Baked Spring Rolls
Baked spring rolls are far healthier than deep fried ones because when oil is heated over 300 degrees it becomes carcinogenic. Using cold pressed oil is no exemption because you still have to heat the oil before frying the spring rolls. The wrap don’t get that golden yellow colour but nevertheless it gets super crunchy [...]
Read more »Scrambled Egg with Fresh Tomato Sauce
A reminder of my late father, scrambled egg cooked in fresh tomato sauce is no doubt my favourite egg recipe. Every time I make it I can’t help but get nostalgic. I’d imagine how my father would painstakingly chop the tomatoes and onions and cook them until the tomatoes have melted before mixing the beaten [...]
Read more »Vegan Burger with Soy Okara
Now for the vegan burger recipe that I mentioned in Vegan Bruscheta Topping, I finally done it! I just have to make a confession, I don’t know how much salt I put in. I just sprinkled a bit here and there using my instinct as gauge. Also for the okara, I used up what I [...]
Read more »Vegan Bruschetta Topping
Today’s recipe is one of those accidental discoveries that happen in the kitchen. I was going to make my own soy okara burger recipe but I was doing too many things at a time–making my first whole wheat ciabatta, cooking some millet, and grabbing a bite in between. So I left the roasted chopped vegetables [...]
Read more »Ovo-Vegan Burger Using Soy Okara
Inspired by Helen Prescott’s soyburger supreme recipe, this burger is my best way of using okara, the pulp from soy milk. Although this photo shows lentils, my favourite addition is oatmeal. Also instead of using 1 cup of whole wheat flour, I use only half a cup and for the other half I use wheat [...]
Read more »Bitter Gourd Omelette (Ampalaya na may Itlog)
Ingredients: 1 Large Bitter Gourd 2 Eggs 1 Small Onion 1 Clove Garlic 1 Tablespoon Extra Virgin Olive Oil 1/4 Teaspoons Salt Method: Cut the bitter gourd in half and remove the seeds. Slice very very thinly (as thin as you can). Rub them with salt. Squeeze as much liquid as you can to lessen [...]
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