The vegan recipe for Eryngii Mushroom and Cashew Nut Soup: servings – 4 Ingredients 200 g eryngii mushrooms/king oyster mushrooms (dice) 1/2 cup roasted cashew nuts 1/4 cup ground golden flax seeds 1 tsp dried oregano leaves 1 tbsp olive oil 3 cups water 200 g potatoes (peel, cut into small cube, fry till golden brown and […]
The vegan recipe for Fried Tofu with Spicy Tamarind Dressing: servings – 3 Ingredients 6 blocks firm tofu (cut into ½ cm thick slices, sprinkle some salt over, lightly fry in hot oil, remove and lay them on a serving plate) 2 tomatoes (cut into chunks) 1 thumb-sized young ginger 2 fresh chilies (cut into […]
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!
The vegan recipe for Sesame Crusted Sticky Rice Cakes: 10 pieces fried sticky rice cakes Ingredients 10 pieces sticky rice cakes 1 cup wheat flour 1/2 cup rice flour 2 tbsp ground white sesame seeds 1 cup water Seasonings 1/2 tsp salt Method Combine wheat flour, rice flour, ground white sesame seeds, salt and water; stir […]