I was born and raised in Hong Kong. After getting married, I moved to Canada with my husband. Spending time in the kitchen cooking for my husband and my son is a type of happiness to me. Mimicking my childhood flavour in this foreign land brings me comfort. My priority of life is to stay healthy - think healthy, eat healthy, and live healthy. I am also a foraging enthusiast and the author of this blog.
Although it is nearly the end of the summer the weather is still so hot and humid. It is joyful to have a big bowl of crunchy salad that is packed with leafy greens and juicy fruit.
For the dressing, I used fresh strawberries to make the vinaigrette, adding another layer of fruitiness. After trying this dressing, you will agree how much it goes well with the greens.
INGREDIENTS: (2 servings)
1 cup Baby Arugula
2 cups Cabbage, shredded
10 Strawberries, hulled and quarter
1 Mini Cucumber
A handful of Walnut, roasted
DRESSING:
6 Strawberries, hulled, quarter
2 tablespoons Sugar
5 tablespoons Olive Oil
3 tablespoons Balsamic Vinegar
small pinch of Salt and Pepper
材料：(2 人份)
1 杯 芝麻菜
2 杯 椰菜，切幼絲
10 粒 草莓，去蒂，切4份
1 條 迷你青瓜
少量 合核，烤過
汁料：
6 粒草莓，去蒂，切4份
2 湯匙 糖
5 湯匙 橄欖油
3 湯匙 意大利黑醋
少撮鹽和黑胡椒粉
DIRECTION:
1. In a small mixing bowl, mash the strawberries from the dressing ingredients along with the sugar, until there are no big chunks.
2. Add the rest of the dressing ingredients; mix well.
3. On a serving plate, arrange the salad ingredients. Drizzle the strawberry vinaigrette. Serve immediately.
This is a dessert that suddenly appeared in my head when I laid in the bed last night. I remembered there was a bag of ground sesame in the pantry, and I knew it would go perfectly for this rich and smooth goodie. However, it was absolutely crazy to sneak into the kitchen to make this pudding at 2 am. So, I waited until this morning.
It is a very simple recipe that I call "toss 'n stir". Keep in mind that after you toss everything in a saucepan, you need to give the gluey mixture a good stir to make sure there is no lumps of ground sesame remains. Enjoy!
Vegan Sesame Pudding
全素黑芝麻布甸
Ingredients: (yield about 3-4 portions)
2.5 tablespoons Ground Black Sesame (find it in Asian market)
Our family practices a vegan diet three times a week, and this savoury dish is on our favourite list. You can add any kinds of favourite herbs or seasoning in this recipe.
This vegan mayo is absolutely healthy and simple enough to make at home often. The silken tofu does a good job to provide lots of protein while forming a substantial texture. It is the mayo I don't worry about my son having so much of. The polenta fries have a slightly chewy texture and are as good as the traditional fries. If you are looking for the substitute for the yam fries, polenta fries will not disappoint you.
Baked Polenta Fries + Vegan Mayonnaise
香焗玉米糕條 ＋素食美乃滋
Ingredients for Polenta Fries:(yield about 1 portion)
The reason I love this soy milk pudding is simply because its flavour is very similar to the traditional dessert "Tofu Fa" that I grew up with. Tofu fa requires gypsum powder to curd the soy milk, but I can't find any access to this unusual ingredient here. So, the use of agar agar becomes the alternative.
Agar agar gives a firmer texture to the pudding but it doesn't affect the taste of the soy. Make it out of any cute mould you have to surprise your little one.
Telling our son "we are going to buy apples" is the compromise to get him to a grocery store on a fussy day of his, so there are always one or two apples sitting around on our kitchen table. Since my son started going to a preschool and people there offer him apple for snack almost everyday, he doesn't really ask for the apples at home. Those two apples on the ingredients list below were obviously the "orphans", and I am glad they turned into some uplifting sweet to highlight our vegan diet in this cold week. These muffins taste better after stored overnight.
Vegan Apple Muffins
素食蘋果小蛋糕
Ingredients: (yield about 12-15 muffins)
(Dry Ingredients):
2 cups All Purpose Flour / Plain Flour
3/4 cup Brown Sugar
1 tablespoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Sea Salt
(Wet Ingredients):
* 1.5 cups Apples (I used delicious here), peeled, cored, and cubed
* 1/2 cup Soy Milk
1/3 cup Odourless Coconut Oil
1 tablespoon Vanilla Extract
1/3 cup Soy Milk (it's added depends on the dryness of the dough)
* These two ingredients should produce approximately 400 ml apple Puree.
This is the most basic pesto sauce that you can prepare in minutes without failing. All you need to do is blend all the ingredients until smooth. If you can't find pine nuts, you can use walnuts, almond, or pecan instead. It also tastes great in it's simplicity.
Vegan Pesto Sauce | 全素九層塔青醬
Ingredients: (1-2 servings)
1 cup Fresh Basil Leaves
1/3 cup Pine Nuts
3/4 cup Extra Virgin Olive Oil
1.5 teaspoon Sea Salt
1 teaspoon Black Pepper (reduce it to adjust the heat)
This dressing is made of silken tofu. The smooth tofu forms a creamy texture while giving a mild soy flavour to the salad. I would say this dressing tastes far better than the non-vegan mayo or coleslaw dressing in the market.
Apple Coleslaw＋Vegan Coleslaw Dressing
蘋果沙律＋全素沙律醬
Ingredients for Salad: (yield 4 servings)
2.5 cups Apples (I used Fuji here)
1/2 cup Carrot
1/3 cup Dried Cranberries and Raisins
1/3 cup Peacan, coarsely chopped
1 teaspoon Poppy Seeds
Tofu Dressing:
160 gram Silken Tofu
1/4 cup Canolia Oil
2 tablespoons Virgin Extract Olive Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Dijon Mustard
1 tablespoons Agava Syrup
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Sea Salt
沙律材料： (約四人份)
2.5 杯 蘋果 (我這兒用上富士蘋果)
1/2 杯 蘿蔔
1/3 杯 紅越莓乾和提子乾
1/3 杯 美洲薄殼胡桃
1 茶匙 罌粟籽
豆腐醬汁：
160 克 滑豆腐
1/4 杯 芥花籽油
2 湯匙 初榨橄欖油
1 湯匙 鮮檸檬汁
1 茶匙 第戒芥未醬
1 湯匙 龍舌蘭蜜
1/8 茶匙 黑胡椒碎
1/8 茶匙 海鹽
DIRECTION:
1. In a medium bowl, add all the ingredients for the dressing except canolia oil and olive oil.
2. Process the mixture with a hand blender until smooth.
3. Combine the two oils. Add it into the tofu mixture in a small stream while belnding it.
4. Process it until the mixture is emulsified and becomes thickened. Set the dressing aside.
5. Peel and core the apples. Cut them into bite size.
6. Peel the carrot. Cut it into matchstick size.
7. In a large serving bowl, combine appples, carrots, cranberries, peacans, and poppy seeds.
8. Add the tofu dressing.
9. Genty stir until well combined. Refrigerate it for at least 2 hours before serve.
This mousse is a new indulgence in our family. It doesn't contain any cream or sugar, but it gives the rich chocolaty flavour without any empty calories.
The texture and the flavour changes according to the chilling time. If you fancy the soy flavour or a softer texture, enjoy this mousse right away or after several hours of chilling time. If you look for purely chocolatey mousse or a firmer texture, you can leave the mousse to sit in the fridge over night and enjoy it the next day.
Ingredients: (yield about 21 cookies, 2-inch each)
100 gram Firm Tofu
1/2 cup Maple Syrup
1/2 cup Natural Peanut Butter (Creamy)
1/2 cup Whole Wheat Flour
1/2 cup All Purpose Flour
1 teaspoon Baking Powder
材料：(做約21塊曲奇, 每塊 2"x2")
100 克 硬豆腐
1/2 杯 楓糖漿
1/2 杯 幼滑花生醬
1/2 杯 全麥麵粉
1/2 杯 麵粉
1 茶匙 泡打粉
DIRECTION:
1. Pre heat the oven at 350F/180C.
2. Break the tofu into very fine pieces with fingertips. Add maple syrup and natural peanut butter. Combine the mixture thoroughly with a spatula.
3. Add flours and baking powder. Mix it together and form it into sticky and moist dough.
4. Roll about 30 gram of dough into a ball shape. Place it on the parchment paper and then press it down slightly. You can use any cookie stamp to create a desired pattern at this point. Place the cookies on a baking tray, and bake them in the oven for 15 minutes. These soft cookies can be kept in an air-tight container for up to two days.
