Mock Zha Jiang

Simple mock Zha Jiang for noodle, congee or steamed rice! Tempeh and firm tofu is used to give the sauce a different texture as well as for its wonderful nutrients.

Preparation:    10 mins Cooking time:    8 mins

Ingredients (serves 2)

°         1 can mock meat in mushroom sauce (brand: cixin vegetarian)

°         125g tempeh, cut into mini cubes

°         75g firm tofu, pat dry and scrambled

°         2½ olive oil

°         5-6 tablespoons water

°         some coriander leaves, sliced chilli and sesame seeds (optional), for garnish

Method

1.    Heat the oil in a wok. Throw in the tempeh and stir-fry for 2 minutes.

2.    Add in scrambled tofu and fry until rather dry.  Pour in mock meat in mushroom sauce and stir-fry for 1 minute.

3.    Garnish with coriander leaves, chilli, sesame seeds and serve.  

Vegetable Dipping Sauce

Oh, if this look familiar. Yes, it is the same ingredients that I used for the Vegetable Sandwich Spread. By adding some roasted sesame seed which is optional, this Vegetable Sandwich Spread can be easily turn into dipping sauce for deep-fried items or Vegetable sticks.

Preparation: 8-10 minutes

Ingredients (makes ±50g)
° 1 teaspoon round cabbage, finely chopped
° 1 slice carrot, finely chopped
° ½ teaspoon or 1 slice onion, finely chopped
° ½ teaspoon red/yellow capsicum, finely chopped
° 1 slice Japanese cucumber, finely chopped
° 2 tablespoons vegetarian salad cream/ vegan mayonnaise
° ¼ teaspoon sugar
° ½ teaspoon vinegar (optional)
° some roasted black and white sesame seeds (optional)

Method
1. Place all the ingredients in a bowl and mix well. Set aside.
2. Garnish with some roasted sesame seed and serves.

Vegetable Sandwich Spread

Wanted something to spread on bread, try this sandwich spread. You can omit any of the vegetables that you do not like. As for the portion, you don’t have to follow so closely, just make sure the vegetable don’t over power the vegan mayo, if not you will have Coleslaw instead.

Preparation: 8-10 minutes

Ingredients (makes 4)
° 4 slices bread
° 1 teaspoon round cabbage, finely chopped
° 1 slice carrot, finely chopped
° ½ teaspoon or 1 slice onion, finely chopped
° ½ teaspoon red/yellow capsicum, finely chopped
° 1 slice Japanese cucumber, finely chopped
° 2 tablespoons vegetarian salad cream/vegan mayonnaise
° ¼ teaspoon sugar
° ½ teaspoon vinegar (optional)

Method
1. Place all the ingredients in a bowl and mix well. Set aside.
2. Spread the sandwich spread on one slice of bread and place another slice of bread on it to complete the sandwich.
3. Slice the sandwich diagonally and use sandwich toothpicks to hold the sandwich halves together if desired.

Quick Curry Sauce

I read a question asking for curry sauce somewhere and I given a reply for whipping up a quick curry sauce without actually trying out. Few days ago, I gave it a try and it turns out well. So, if you need some curry sauce for the instant roti prata or plain rice within 5 minutes, here is might be the recipe. I added instant mashed potatoes to it to thicken the sauce and for some flavour.

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2)
° 1 tablespoon curry powder
° ½ teaspoon chilli powder (optional), or to taste
° 125ml water
° 125ml coconut milk or unsweetened soy milk
° 1-1½ teaspoon instant mashed potatoes
° ¾ tablespoon olive oil
° salt to taste

Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Add in the curry paste and fry over medium heat until fragrant.
3. Pour in the water and coconut milk and bring to a boil.
4. Add in the instant mashed potatoes and give it a stir. Season to taste with salt and serve.

Carrot and Celery Sticks with Mango Mayo Dipping Sauce

This is a very simple salad. To make it more interesting, I added fresh mango and oranges juice to the mayo to give it a different flavour.

Preparation: 13 mins

Ingredients (serves 4)
° 100g celery (weighed after trimming), trimmed and cut into match-stick length
° 100g carrot, peeled and cut into match-stick length

Dipping Sauce
° 1 tablespoon vegetarian salad cream or vegan mayonnaise, or to taste
° 75g fresh ripe mango
° ½ orange, freshly squeezed

Method
1. To make dipping sauce: Place the vegetarian salad cream, mango and orange juice in a blender and blend until smooth. Pour into a bowl or glass.
2. Place the celery and carrot in a bowl or glass and serves with the dipping sauce.

Vegan Minty Mayonnaise

I didn’t know that minty mayonnaise can be so nice and refreshing until I had a chance to have it at one of the Vegetarian eateries here. So, I decide to make this using Su Xian Zi brand (www.suxianzi.com) salad cream which is suitable for vegan and vegetarian. As for the peppermint flavoured syrup I used the type that is for Bubble Tea. As the mint syrup contains sugar, therefore, I didn’t add any sugar in the ingredient.

Preparation: 8 mins

Ingredients (makes 50g±)
° 50g salad cream or vegan mayonnaise
° 1½ tablespoons peppermint flavoured syrup
° 1 teaspoon lemon juice or rice vinegar or apple cider vinegar, or to taste
° 6 mint leaves, finely chopped

Method
1. Combine all the ingredients in a bowl and mix well

Avocado Spread

Avocado Spread Sandwiches, Crispy Biscuits & Vegetarian Prawns topped with Avocado Spread

Vegetarian Noodle Prawns serve with Avocado Spread, Avocado Dice, Mint Leaves, Seeds or Nuts

Thin Crispy Biscuits serve with Avocado Spread, Avocado Dice, Mint Leaves, Seeds or Nuts

Besides the previous few recipes on avocado, it can be blended and mixed with mayonnaise to make a special type of bread/biscuit spread or salad dressing or as a dipping sauce. It is absolutely simple and here is the recipe. Feel free to add salt, sugar, non-dairy margarine, vinegar, if desired. Use your creativity or imagination to do up a little art piece topping on the thin, crispy biscuits or deep-fried vegetarian noodle prawn as appetizers.

Preparation: 5 mins

Ingredients (makes 150g±)
° 1 ripe avocado (200g)
° 2 tablespoons vegetarian salad cream or vegan mayonnaise, or to taste

Method
1. Cut the avocado into half lengthwise and scoop out the flesh. Place the avocado in a blender or food processor and blend until smooth and creamy.
2. Combine with vegetarian salad cream or vegan mayonnaise and mix well.
3. Serve as bread spread or salad dressing or dips.

Vegan Mayonnaise

There are all sorts of different and wonderful vegan mayonnaise recipes. This is just one way to whip up a healthy version vegan mayonnaise which reduced greatly on the usage of oil and yet real simple.

Preparation: 5 mins, plus 15-30 mins standing time

Ingredients (makes 250g±)
° 1 pack (300g) silken tofu
° ½-1 teaspoon mustard, or to taste
° ½ teaspoon salt, or to taste
° ½ teaspoon sugar, or to taste
° ½-1 teaspoon apple vinegar or lemon juice, or to taste
° 1 teaspoon non-dairy margarine or olive oil

Method
1. To extract excess moisture of the tofu for a creamier mayonnaise, wrap with a clean tea towel and place a plate on top of the tofu. Leave for about 15-30 minutes. Remove tofu from the towel.
2. Combine all the ingredients in a blender or food processor and blend until smooth and creamy. Taste it, add more mustard, salt, sugar, vinegar or margarine, if necessary and blend to mix well.

Satay Peanut Sauce

This is the vegetarian version of spicy peanut sauce, where shrimp paste is replaced by vegetarian belacan. Usually this recipe calls for shallots, however, in here it is omitted. This is a sauce that can be use for dipping Vegetarian Satay, whipping up Satay Beehoon and Gado Gado – Indonesian Vegetable Salad.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (makes 200g ±)
° 2 fresh red chilli, seeded and chopped
° 2 red chilli padi (optional), seeded and chopped
° 2 slices ginger, chopped
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm, chopped
° 2 candlenuts, chopped
° ½ teaspoons vegetarian belacan powder
° 1 tablespoon carotino oil or vegetable oil
° ½ teaspoon tamarind/assam paste, knead with 150ml water and strained
° ½ teaspoon salt, or to taste
° 2 tablespoons black sugar or palm sugar, or to taste
° 125g grounded peanut powder or finely crushed roasted peanut

Method
1. Grind chilli, ginger, lemongrass and candlenut into fine spice paste. Stir in vegetarian belacan powder and set aside.
2. Heat oil in a pot or wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind liquid and bring to a boil.
3. Stir in the black sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a little bit more peanut powder. Set aside.