The vegan recipe for Stir-Fried Black-Eyed Peas with Organic Green Beans and Sea Salt: servings – 4 Ingredients 1/4 cup black-eyed peas (cook in boiling water until soft, remove, drain and set aside) 20 organic green beans (cut into small sections) 3 tbsp vegetable oil Seasonings 1/4 tsp sea salt Method Heat vegetable oil. Stir-fry black-eyed peas […]
The vegan recipe for Chestnut with Button Mushroom Delight: servings – 4 Ingredients 20 baked chestnut kernels 1 can button mushrooms 1 tsp tapioca starch (mix with 3 tsp water) 2 tbsp vegetable oil Seasonings 2 tbsp vegan oyster sauce 1/2 tsp salt Method Heat vegetable oil. Stir-fry chestnut kernels and button mushrooms until fragrant. Add vegan oyster […]
The vegan recipe for Braised Chayote with Preserved Olive Vegetables: servings – 2 Ingredients 300 g chayote (slice) 3 tbsp vegetarian preserved olive vegetables 2 slices ginger 1 tsp sugar 3 tbsp vegetable oil 1/2 cup water Method Heat vegetable oil and saute ginger until fragrant. Add chayote and briefly stir. Add the vegetarian preserved olive vegetables and sugar; […]
The vegan recipe for Steamed Minced Salted Turnip: servings – 4 Ingredients 250 g salted turnip (soak in water for 10 minutes and mince) 1 1/2 tbsp corn starch 2 tbsp vegetable oil 1/2 cup water Seasonings 1/2 tsp vegan seasoning Method Mix the minced salted turnip with corn starch, vegetable oil, water and vegetarian […]
The vegan recipe for Stir-Fried Chinese Kale with White Sesame Oil: servings – 4 Ingredients 250 g Chinese kale/kai-lan (wash and cut into sections) 4 tbsp white sesame oil Seasonings 1/2 tsp salt Method Heat white sesame oil. Stir-fry Chinese kale until fully cooked and fragrant. Add salt and stir well. Remove and serve. Enjoy!