One day, my 10-year-old child walked into my bedroom and declared, "Mom, I want to become a vegetarian." I replied, "Okay, let's find out what it means to be a vegetarian."

She wasn't aware that she would have to give up her favourite non-vegetarian dumplings (usually made with chicken or pork), Japanese Gyoza, and burgers. While it's not a bad thing that she wants to be a vegetarian and stick to non-animal products, as a parent, I'm concerned about her development since she's still growing. Being a non-vegetarian myself, I'm not sure how to ensure she continues to develop healthily. However, she came back after checking with ChatGPT and said that she actually wants to be a Pescatarian 🙂

She added that she can eat flexibly and just wants to avoid chicken meat (as it is served in Chicken Rice here in Singapore). She can still eat dumplings and hamburgers, as long as they don't purely serve the chicken meat.

In the library, I saw and borrowed Jo Pratt's "The Flexible Vegetarian." This cookbook offers a wide range of delicious and healthy plant-based recipes that are sure to satisfy anyone's taste buds. What sets "The Flexible Vegetarian" apart from other vegetarian cookbooks is the concept of flexitarianism. Pratt acknowledges that not everyone is willing or able to give up meat entirely, but by incorporating more plant-based meals into their diet, they can still make a positive impact on their health and the environment. The cookbook offers a variety of recipes that can be easily adapted to include meat, making it a perfect choice for families with mixed dietary preferences.

The cookbook is divided into sections based on meal type, including breakfast, snacks, soups, salads, mains, and desserts. Each recipe is accompanied by a beautiful photograph and clear instructions. Pratt incorporates a variety of ingredients and flavours from around the world, from Middle Eastern falafel bowls to Mexican sweet potato and black bean enchiladas.

Some standout recipes include the sweet potato and feta frittata, the spicy chickpea and butternut squash stew, and the coconut and lime cheesecake. There are also helpful tips throughout the book for ingredient substitutions and meal planning.

Overall, "The Flexible Vegetarian" is a great addition to any cookbook collection, whether you are a vegetarian, flexitarian, or meat-eater looking to incorporate more plant-based meals into your diet. The recipes are flavourful, healthy, and easy to follow, and the concept of flexitarianism makes it an accessible choice for a wide range of dietary preferences.

Today, let's go on an exciting journey to explore the world of vegan food. In this post, we'll talk about the challenges many people face when trying to cook perfect plant-based meals. We'll also learn the secrets to becoming great at vegan cooking. So, get ready to take notes as we find out how to unlock the hidden treasures of plant-based cooking.

To discover great vegan recipes, you need to be curious and adventurous. Look for vegan food blogs, newsletters, and social media platforms, where you'll find lots of inspiration. Pinterest, Instagram, and Facebook have many vegan recipes to spark your imagination. Also, get some vegan cookbooks and connect with other people who like vegan cooking in online communities or cooking groups, where you can share recipes and ideas.

Vegan cooking has many different ingredients and techniques to try. To learn more, read articles, watch videos, and look at books about vegan cooking. Try new ingredients and methods to see what you like. You can even take a vegan cooking class, either in person or online, or ask experienced vegan cooks and online forums for help when you need it.

When you start learning about vegan food, be patient and curious. Slowly add plant-based meals to your diet and enjoy a variety of fruits, vegetables, grains, legumes, nuts, and seeds. Try plant-based alternatives, like tofu, tempeh, seitan, and nut-based cheeses, and be open to new tastes and textures.

To manage your time and become more confident in vegan cooking, plan your meals ahead and make a weekly menu. Prepare parts of your meals in advance and use time-saving kitchen gadgets, like slow cookers, pressure cookers, and food processors. Start with simple vegan recipes and gradually build your skills and confidence. Remember, making mistakes is a chance to learn and grow, helping you get better at vegan cooking.

I hope this post helps you understand vegan cooking better and encourages you to face the challenges ahead. Begin your cooking adventure with bravery and curiosity, and you'll enjoy delicious and satisfying vegan meals.

Personally, I use mushrooms like Shiitake and tofu when I cook for a plant-based day. When I was younger, my grandmother would buy from a Vegetarian hawker food stall, Vegetarian Bee Hoon which consists of 'Seitan' as the meat substitute. Seitan (pronounced 'say-tahn') is a popular plant-based protein made from wheat gluten. It is also known as wheat meat, wheat protein, or wheat gluten. Seitan is made by washing wheat flour dough with water to remove the starch, leaving behind the elastic, high-protein gluten.

Seitan has a dense, chewy texture, making it a popular meat substitute in vegetarian and vegan diets. It can be used in a variety of dishes, such as stir-fries, sandwiches, salads, and stews, to replace meat like chicken, beef, or pork. It readily absorbs flavours from sauces and seasonings, allowing it to be very versatile in recipes.

Seitan is high in protein but low in fat and carbohydrates, making it a nutritious option for those following plant-based diets. However, it is not suitable for people with gluten intolerance, wheat allergy, or celiac disease, as it is made entirely of wheat gluten. I have met people when we were living in Estonia/Tallinn who can only consume gluten free foods. In fact, a lot of people living in northern Europe opt for Gluten-Free (GF) food.

There are several alternatives to seitan for those who cannot consume gluten or prefer different plant-based protein sources. Some popular seitan substitutes include:

1. Tofu: Tofu, also known as bean curd, is made from soybeans and is a versatile, high-protein option. It comes in various textures, such as silken, soft, firm, or extra-firm, making it suitable for a range of dishes. Tofu can be marinated, grilled, stir-fried, or scrambled to mimic various meat textures.

2. Tempeh: Tempeh is another soy-based product, made by fermenting cooked soybeans. It has a firm texture and a nutty flavour, making it a suitable replacement for seitan in many recipes. Tempeh can be sliced, crumbled, or cubed and used in stir-fries, sandwiches, or salads.

3. Chickpeas (Garbanzo Beans): Chickpeas are a versatile legume high in protein and fiber. They can be used whole, mashed, or ground into flour to create various meat substitutes, such as veggie burgers or falafel.

4. Lentils: Lentils are another high-protein legume that can replace seitan in many recipes. They can be cooked and mashed to create veggie burger patties, used as a base for veggie meatballs or loafs, or added to soups and stews for added protein and texture.

5. Textured Vegetable Protein (TVP): TVP is a dehydrated soy product that, when rehydrated, has a texture similar to ground meat. It can be used as a replacement for ground beef or other minced meat in recipes such as tacos, chili, or pasta sauces.

6. Jackfruit: Jackfruit is a tropical fruit that, when unripe, has a stringy, meat-like texture that can mimic pulled pork or shredded chicken. It can be used in a variety of savoury dishes, such as tacos, sandwiches, or stews.

7. Mushrooms: Certain types of mushrooms, particularly portobello or shiitake mushrooms, can serve as a meat substitute due to their chewy texture and umami flavour. They can be grilled, sautéed, or roasted and used in dishes like burgers, fajitas, or stir-fries.

These alternatives offer various flavours and textures, allowing you to find the perfect seitan substitute for your specific dietary needs and preferences.

 I made a delicious and nutritious vegetarian meal that's packed with flavor for today's lunch. This is REAL delicious vegetable curry! Made with eggplant, potatoes, lemongrass, coriander, onion, tofu and a blend of aromatic spices, this curry is sure to please even the most discerning palates.

Instructions:

1. Start by cooking the jasmine rice. Rinse the rice in cold water until the water runs clear. In a medium pot, bring the water to a boil. Add the rice and stir. Reduce the heat to low, cover the pot with a lid and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
2. While the rice is cooking, heat the vegetable oil in a large pot over medium-high heat. Add the onion and sauté for 2-3 minutes until it becomes translucent.
3. Add the minced garlic and lemongrass to the pot and sauté for another 1-2 minutes until fragrant.
4. Add the diced eggplant and potatoes to the pot and stir to combine with the onion mixture.
5. Add the coriander powder, cumin powder, turmeric powder, and chili flakes to the pot and stir well to coat the vegetables with the spices.
6. Pour the can of coconut milk over the vegetables and bring to a simmer. Reduce the heat to low, cover the pot with a lid and let the curry simmer for 20-25 minutes, or until the vegetables are tender and the curry has thickened.
7. Add the cubed tofu to the pot and stir to combine. Let the curry simmer for an additional 5-10 minutes until the tofu is heated through.
8. Season the curry with salt and pepper to taste. Garnish with chopped cilantro and serve hot with the steamed jasmine rice.

 

Plant-based Sugar

Pyure is a line of plant-based, sugar substitutes for people who insist on the best for themselves and those they love. Our Sweet Talk blog is bursting with information about the benefits of organic and zero-calorie stevia products. 

url: pyureorganic.com/

1. Tapioca Pearls, Tapioca Flour Starch
2. Dark Muscovado Cane sugar
3. Black Tea Bags
4. Evaporated/Condensed Milk

https://www.avantgardevegan.com/recipes/bbq-base-pan-pizzas/

New segment on Deelish Recipes is our "Plant-based Recipes and Vegan Books"! In a way, I have decided to think more seriously about changing my diet to a Plant-based diet gradually. I want to achieve to become 100% plant-based. I do not consider I am yet even 50% plant-based, let alone vegetarian. I am the same as you, I eat meat, poultry not because I love that animals are killed for it. I am one of the people on the way to converting and this coronavirus crisis has made it more firm this decision to give it a try and believe in myself that I can do this.

I think I had been hesitant to go FULLY plant-based by the lack of confidence that I can compensate all my dietary and nutritional needs. I want to gain more relevant information about a plant-based diet and would love any recommendations from any authors or plant-based vloggers or bloggers. Those of you who has been a regular on Deelish Recipes, you know that I have been a faithful follower of Pick Up Limes and Avant Garde. I shall today share another on Quesadillas by Jamie Oliver, the ingredients are mainly Tortillas, Cheese, Carrot, Paprika, Celery & Parsley.

This is my way to prepare zucchini noodles. Place a skillet over medium-high heat, add in some olive oil and once the skillet is hot (flick water in, it should sizzle), add in minced garlic for 15 seconds and 1 sliced mushroom then the zucchini noodles. Toss the zucchini noodles lightly with pasta tongs and cook for 3-5 minutes or until al dente – don’t let the noodles cook for longer or else they’ll wilt and look lifeless. This is only 1 spiralized zucchini, only 5 minutes to cook the zucchini.

Just keep tossing so that all zucchini noodles hit the bottom of the hot skillet and cook through. I've also splashed a little soya sauce and sesame seed oil for a great aroma, besides it gives a slight brown making the dish even yummier. Some red bell peppers, carrot dices as garnishing.

Some people also called this 'Zoodles', I kind of love this name as it is one of the best gluten-free and low calorie pasta alternative for effective weight-loss.

I found out today how to make this delicious snacks. Chinese New Year is coming (25th January 2020), most families would engage maid service to get ready for house visitation during the Spring Festival. It will be Chinese New Year but in Estonia, there is almost no 'new year mood'. I saw this recipe and decided to make it anyway because I have a small batch of red bean paste in my fridge. This 煎堆, Jian Dui also has so many other names ranging from Sesame Balls, Deep Fried Glutinous Rice Red Bean Paste Balls, Vegan Dim Sum snacks, Goma Dango (Japanese), twigin chamkkaegyeongdan, 튀긴참깨경단 (Korean). I realised Vietnamese also eat them.

Besides in Yum Cha, Dim Sum (High-Tea buffet restaurants), it is sold in Singapore in the 'Old Chang Kee' stores that you can find almost at every corner of a suburban mall. So literally, you do not need to make it yourself.



Ingredients

1.5 cup glutinous rice flour
80 g sugar , about 1/3 cup+ 2 tbsp.
100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.
1/2 teaspoon baking powder , optional
1 cup roasted white sesame seeds
red bean paste , or other filling as needed
water for dipping
more glutinous rice flour for dusting
oil for frying



Instructions

Prepare the red bean paste

In a small pot, boil red beans that had been soaked overnight for about 1 hour (or til beans are soften).
In a large bowl, mix the glutinous rice flour with brown sugar and baking powder. Break with hand and slowly stir in water. Continue kneading until smooth dough.

Ingredients

• 5 cups of all purpose Flour
• 2 envelopes of Yeast (7g x 2)
• ⅓ cup of Granulated Sugar
• 1 ½ cups of Whole Milk, warmed to about 46 °C
• ¼ cup of Unsalted (vegan) Butter, melted
• ¼ cup of (vegan) Shortening, melted
• 2 Eggs
• Pinch of Salt

For the Glaze:

• 3 ½ cups of Powdered or Confectioner Sugar
• 1 tsp of Vanilla Extract
• Sour Cream, as needed til you get the consistency desired

Preparation

1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.

2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. I made this lot by hand and it was really easy. Add the yeast mixture and incorporate it in.

3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth.

4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). I just 'eyeballed' it.

5) Dump the dough onto a floured surface, punch it down, roll it out to a ½ inch thickness.

6) Lay a couple of baking sheets with parchment paper and sprinkle some flour on each one.

7) Using a donut cutter or a biscuit cutter and a smaller one, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm spot for about an hour or until doubled again. For this step, since I am using the mini silicon baking tray, I rolled them into smaller strips, and form them into a circular loop the size that fits in the baking tray.

8) Prepare the glaze. Whisk together the vanilla and sugar adding 1 dollop of sour cream at a time until you get a consistency that's runny enough to dip the donuts in but thick enough for the glaze to stick to them.

9) Place them into the preheated oven temperature at about 170 °C for 8 minutes.

10) Using a little skewer pick, lift each one from the baking sheet, place them on a cooling rack. 

11) To glaze and decorate your donut, place a cooling rack on a baking sheet. Coat one or both sides of the doughnut in the glaze and place them on the cooling rack to set.

Viola! Enjoy your donuts while its fresh (for me, I like them immediately! Cos' they're simply irresistible!)

Substitution
1. Gluten-free flour can replace all-purpose flour
2. Gluten-free baking powder to replace baking powder
3. Other glaze or toppings of your choice can be use to replace chocolate rice toppings
4. Use vegan shortening or vegan butter

INGREDIENTS

1 cup Gluten-Free/all-purpose/plain flour

1 cup Okara

1/4 cup cocoa powder

1.5 tsp baking powder

3/4 cup granulated sugar

The Best Vegan DUMPLINGS in Sydney!
No need to hunt around because I'm convinced these dumplings are the best. And I've eaten a LOT of dumplings in my life. JOIN ME as we discover the best asian food in Sydney! FOLLOW on instagram @loudnoodle and @itslizmiu