What a weird name! Yup :)
The core ingredient for this is 1 tablespoon of green curry paste, around 60ml of water and 60ml of coconut milk to make thick Green Curry Sauce. It can be used for Pasta … hmmm… I will redo this again sometime later by totally omitted deep-fried basil leaves and the pan-fried chilli need to be changed or done differently maybe, or at a time when I have lesser things to deal with, maybe …
It was done sometime back in hurry and when I was hungry. The presentation, the deep-fried basil leaves, the pan-fried chilli and the lacking of good ingredients to make this dish more nutritious and unique, that I almost decided not to post this at all and discard this totally …
In this world, we are unknowingly been "taught" to fear mistakes and in a way affect how we deal with things and that affect our life … However, it is from mistakes that we learn more …
There is something that I read from from the book PresenationZen by Garr Reynold on what Benjamin Zander said that I find it meaningful, I manage to search it from the web, as I don’t have the book on hand, it should be something like this …,
“
You have to take a risk
In most cultures — and certainly here in Japan — making a mistake is the worst thing you can do. Zander says that it’s dangerous for musicians, for example, to be so concerned with competition and measuring themselves against others because this makes it “difficult to take the necessary risk with themselves to be come great performers.” However, only through mistakes can we see where we’re lacking, where we need to work. But we hate mistakes so we play it safe. Yet long term nothing could be more dangerous if our goal is to be insanely great at what we do. Zander suggests that instead of getting so dejected by mistakes, we instead exclaim loudly (or to ourselves) “How fascinating!” every time we make a mistake. This little gem alone was worth the price of the book. Think about that. Another mistake? How fascinating! Another opportunity to learn something just presented itself. Another unlucky break? No worries! Move forward.”
Just whip this up this morning … In fact, I wanted to make little cup using wonton skin for the salad, but I am just too lazy! You can add some mango if desired. 
Didn’t know that Pickled Pumpkin can be so yummy. I had Stone Pot Rice at Yes Natural Yes Natural (btw Yes Natural Bakery next door sells Delicious Curry Puff) and they have pickled pumpkin on it. It is crunchy, sweet and a bit sourly, very appetizing just like pickled papaya which I really like. I haven’t decided whatever should I add salt on the pumpkin to extract the water, maybe next round I shall try it. Anyway, it is real easy, there isn’t even a need to boil the vinegar. The problem I have is I don’t have the patient to slice it thin enough!
A cool, fresh and sweet drink! Just nice for a hot weather. 
Want some mushroom salad! Here it is, simple and crunchy. The core ingredient is enoki mushroom, you can added shredded carrot or shredded green mango to gives it some colour! Drizzle the dressing ONLY when it is ready to be served … Use Chinese plum sauce instead of Thai plum sauce, it is not that watery. So, have fun and create your very own unique enoki salad … 
Was wondering whether to post this recipe or not, as the mint leaves in the photo did not look fresh and that appealing. But my little one, gives the green light and say this can go onto the blog, so here it is …. Using lemon grass and mint as the ingredients in this dessert, come from what Veganic described in VSS Forum. However, you can omit lemon grass and ginger if these ingredients are not available.
Plain congee garnish with carrot shreds & coriander leaves
Congee with enoki, carrot & coriander 
Another healthy and easy salad dish, almost no-cooking required except for blanching the Brown Rice Vermicelli in boiling water. Brown Rice Vermicelli is high in fiber and good for our health. You can add some oil (sesame/shallot/garlic/ginger) to it to prevent it sticking together and at the same time add some fragrant to it. I added lettuce leave here to up the fiber intake. Again the amount of carrot and cucumber shreds and herbs to be added depends on individual preference. Remember to add mint leaves, it is A MUST. You will understand what I mean if you taste it … 
Lately have been busy with other stuff that I didn’t spend enough time on this recipe blog and those things on my January To-Do List. So last night, I decided to create this recipe at 8pm. It is real simple as I love to say. It has to be simple yet nutritious to be done at home by anyone, anything that required more works; let’s enjoy them at the vegetarian eateries. Maybe it is a little bit costly, but just takes that as the price for the manhour if we have to do it ourselves and we can relax and dine in a different ambience … Be a little compassionate and pamper ourselves once in a while by having a nice meal at the vegetarian eateries …
What a weird name! Yup :) 
Hmm… I am not so creative in naming veg*n recipes. This is not something new, just that playing with 2 old recipes and simplified even further. Many would say to have a plate of nice and fragrant fried rice, you need some techniques to do it. It is simple fried rice but the ability to achieve that is not that easy.