15 LichField Road556835 Singapore
Hello Guys !
Looking for new meal options ? I have a very simple one for you today that everyone should love even if they are not vegan ! so don’t tell them 🙂 (kidding :)) As a teenager I discovered cucumber egg mayo sandwiches in London as they were most of my lunch meals while on a student exchange. At that time I was already a vegetarian, not a vegan, and even if I was never fond of mayonnaise on its own, I found the chives / egg / cucumbers / cracked pepper and mayo combo very addictive at that time (maybe also because my other lunch box options were not really exciting :). Anyway since then I sometimes go for egg mayo sandwiches options when I know it comes from a good production place ! But as it gets more and more difficult for me to eat animal products I tried to find the right vegan alternative and believe I have found it !
Recipe is just below for a very simple vegan mayo you can use in this egg sandwich base but also for any other recipe asking for mayo.
Have fun cooking and let me know how it turned out !
SUPER EASY YUMMY VEGAN MAYONNAISE
INGREDIENTS
160 grs blanched almonds soaked in water for min 4 hours and then rinsed and drained
125 ml purified filtered water
125 ml cold pressed light extra virgin olive oil
2,5 tbsp apple cider vinegar
2 tsp dijon mustard
1 tbsp lemon juice
1/4 tsp turmeric powder
kalak nemak to taste (will bring some salt and eggy flavor)
INSTRUCTIONS
Blend all your ingredients except black salt and olive oil in your high speed blender until you get a super smooth texture. In my termomix I did it for 10 min roughly.
Add gradually the olive oil while continuing blending, to get a smooth well combined texture.
Taste, add a little more lemon or cider vinegar for tanginess or kalak nemak to increase egg flavor. Transfer to your mason jar glass container, close tightly and keep in the fridge for up to a month.
To make your egg mayo mixture, simply chop drained firm tofu (ideally organic and ensuring non GMO), add a few tbsp of your vegan mayo, some cracked black pepper, chopped chives a bit more kalak nemak, a little apple cider vinegar a tsp of dijon mustard. And stir well.
Choose nice sourdough bread or focaccia, GF toasts or wraps, … try to avoid white and refined flours option breads if possible … drop a few tbsp egg mayo mixture, top with sliced cucumber (use mandoline to get thin ones), some baby spinach, cilantro or additional spring onions, and have a nice meal 🙂
So you love smoothies but always feel guilty drinking a lot of sugar and lacking proteins when you enjoy one. And you don’t feel like having a veggie protein shake either … Then this one is for you: sweet but using berries which fructose and GI level are ok, and protein rich using silken tofu 🙂 and really pretty: we all love a pink smoothie, right ?
Some people might be reluctant to use tofu, I still use organic tofu to get some vegan proteins a few times a week. I have read many studies about soy and believe that if you eat it in moderation and buy the right stuff it is still a very good ingredient (though I don’t use soy milk often as I don’t like it’s taste). And don’t worry the smoothie doesn’t taste like tofu at all 🙂
The best thing with this smoothie is that it only takes 2 min, you can use frozen fruits when berries are not in season and you can customize it the way you like it.
Enjoy and let me know your thoughts if you make it.
Instructions (Serves 1)
- 75 grs strawberries
- 25 grs Raspberries
- 75 grs silken tofu
- 120 to 175 ml almond or coconut milk ( depending how dense you want it)
- 1 to 2 dates according to your sweet tooth
- 1/4 tsp vanilla extract
- Put everything in your #thermomix and blend until totally smooth
- Top with fresh raspberries, pumpkin seeds, shredded basil or mint, raw cocoa nibs or anything your fancy !
Hey cheesecake lover ! This one is for you, if you have turned vegan but still crave for NY Cheesecakes. I fully understand as I fell in love with this decadent American dessert the first time I went to New York. The combination of a creamy layer with a super crunchy spicy base and that tangy sourness so satisfying in each mouthful. OMG, it is either heaven or evil on earth !
Anyway, having banned dairy most of the time from our table and kitchen, I had to find an alternative and this recipe definitely makes the trick.
It uses silken tofu and cashew cream to get a nice creamy layer. The base is sweetened with maple syrup and natural fruit and is gluten free. So what are you waiting for ?
Go and try it for yourself and let me know, I love reading your comments.
I first discovered dumplings when we were living in Australia and I was travelling to Hong Kong regularly for work.
Of course I had eaten some “Chinese raviolis vapeurs” in France before… But oh my god, nothing slightly comparable ! From the skin to the filling, dumplings can be so versatile and flavorful. Of course, I always go for the vegetarian options when I eat dumplings in restaurants or hawker centers in Singapore, and the choice is more limited. So sometimes I prefer to make them at home, especially when I want to have more consistent ones, like those tofu veggie ones, which are super balanced and nourishing.
I am sharing below the recipe of the filling, but for the dough, I must confess I haven’t found the proper recipe yet. So just buy some good quality wraps like these wholewheat I found, or wait until I crack the recipe 🙂
Instructions (serves 4)
- 3 tbsp coconut oil (or olive oil)
- 1,5 cups finely shredded cabbage
- 0,5 cups grated carrots
- 1 block (200 grs firm tofu), drained
- 1/2 cup shredded cilantro
- 1/2 cup shredded chives
- 1 chopped white onion
- 1 big tbsp minced ginger
- 2 tsp minced garlic
- 2 tbsp sesame oil
- 2 tbsp shaoxing rice wine (substitutes can be mirin, then omit the sugar, or dry sherry)
- 1 tsp sugar
- 3/4 tsp salt
- A good pinch of pepper
Instructions
- Heat up your wok or large pan, and add the coconut oil, then add the onions and cook until translucent. Add the garlic and ginger and cook stirring well for 1 more min.
- Add the cabbage, carrots and crumbled tofu and cook until veggies are tender (5 min stir fry approx).
- Take it away from the fire. Add the herbs, and all the other ingredients, stir well to mix everything all together and let it cool down
- Once it has cooled down, you can start assembling your dumplings. Take a wrapper, wet one half, pour a heaped tbsp of filling (or more depending on the size of your wrapper), and pinch the sides to close your dumpling.
- Then finish cooking, but heating up a pan with 1 tbsp of oil. Put some dumplings (ensuring they don’t touch) and let them fry for 2 min (until the bottom is crusty). Pour 1/4 cup water and cover with a lid and let cook until all water has been absorbed (approx 8/10 min)
- Remove the lid, let them for 1 more min in the pan, and eat with some spice sesame oil (recipe in dressings)
- Enjoy
Nb: if you don’t plan to eat all your dumplings, freeze the raw dumplings and when you feel like having some, follow the same process as with fresh ones to reheat and cook them.
Green is back on my table today ! Thank god ! Too much indulgence with the weekend festivities, Xmas parties and celebrations going around lately 🙂
If you feel you need some kind of a detox broth today, just follow this super super easy recipe and enjoy.
Nb: to make it GF, substitute udon for GF noodles, and to have something even healthier you can use bok choy instead of snap peas (which have a high GI, but I love their vibrant green and the crunchiness they bring to this recipe )
Follow the link below and share any comments you have with me 🙂
http://chickpeaandberries.com/ginger-and-lemongrass-poached-tofu-snap-peas-udon-bowl/
I love Asian food, but living in Singapore, I tend to crave it less then I used to. I guess I know I can find it anywhere, so I don’t bother, and sometimes cooking western dish also reminds me home !
But today I really wanted to eat satays. A friend of mine had just been to Lau Pa Sat, where you can eat satays in the street at night time … and she made me crave for it !
Didn’t want to have chicken satays, so used grilled tofu and added more veggies than the regular recipe, but with the proper satay sauce you could almost dip anything into it !
The recipe is just in the link below.
Enjoy and share any comments you have, I would love to know how you liked it !
We don’t have seasons in Singapore, but I can feel it is summer ! My mums keeps on sending beautiful pictures of her garden flowers and veggies, and Instagram is packed with incredible summer fruit pictures !
So today, I want to bake a really summery dessert: a clafoutis. If you have never tried it, imagine a baked custard texture with soft center and crispy caramelized top. You can use any fruits, but usually people will bake cherry clafoutis. I love it !! However today I opted for apricots as I managed to find some cute ones in the store next to my place 🙂
Trust me it is really delightful, and this vegan option is much lighter than the regular ones.
Just follow the link and in 45 min you will enjoy this treat 🙂