SPICY TOFU

Ingredients:
1/3 onion, diced
1″ thick of vegan ham, diced
2-3 medium tomoatoes, diced
1 carton of soft tofu(100g), diced
1/2 cup fresh coriander leaves, finely chopped
Some spring onion, mint and basil, finely chopped
2 tbsp oil

Seasonings:
1/2 tsp salt
1tsp sugar
1tsp vegan seasoning
3 tbsp soy sauce
Chili sauce (optional, to taste)
Thoroughly mix seasongs and set aside.

Directions:
Preheat oil in a saucepan, add onion and saute until lightly golden in colour. Add vegetarian ham and stir for half a minute, then add tomatoes. Stir in premixed seasoning, then add tofu an dstir evenly. Add one and a half cups of water, cover an dsimmer for 5 minutes. Now add spring onion, coriander and basil, stir and remove from heat.

Can be served with bread or toast.

FIVE SPICES TOFU

Ingredients:
250g/9oz tofu cu tinto small cubes
2 tbsp oil
1-2 sprigs of coriander for garnish

Seasonings:
1 tbsp soy sauce
1 piece preserved bean curd (available from oriental supermarkets)
1/4tsp salt
1/2 tsp vegetarian seasoning
1 stalk lemongrass, chopped
2 tsp sugar
1/2 tsp five spice powder
1/2 tsp chili sauce
1 tbsp tomato ketchup
Thoroughly mix seasoning ingredients and set aside

Directions:
Place tofu cubes in large container, spaced apart. Pour premixed seasoning onto tofu. Allow to marinate for 5-10 minutes.
Preheat oil in frying pan and saute marinated tofu without marinate for 4-5 minutes. Add marinate, cover and reduce heat. Simmer for 2-3 minutes. Remove from heat, pour onto a plate and garnish with coriander and serve.

LO HAN CONGEE 

Ingredients:
1/2 cup uncooked rice
4 cups water
2 tbsp oil
1 tbsp finely shredded ginger
1/2 small onion, diced
3-4 slices vegetarian ham (e.g.Redwoods) cut into thin strips
1/2 cup shredded shitake mushrooms
2-3 leaves cabbage shredded
1/2 cup grated carrots
1-2 stems spring onions, finely chopped
1/2 cup button mushrooms, cut into small pieces
A few stems of coriander finely chopped

Seasonings:
1 tbsp soy sauce
1 tsp salt
1 tsp sugar
1/2 tsp vegetarian seasoning
black pepper to taste

Directions:
Roast the rice in a frying pan to a light, yellowish-brown. Add 4 cups of waterand bring to a boil, then turn heat down to low and simmer until the mixture bcomes congee (rice soup mixture).

Preheat 2 tbsp of oil in a pan an dfry ginger and onions to a golden brown. Add vegetarian ham and shitake mushrooms. Stir fry until golden brown. Add cabbage, carrots and mushrooms and stir thoroughly. Add seasonings and cook until done. Remove from heat. Pour sauteed vegetables into the congee pot and stir thoroughly. Boil over low heat for 5 minutes. Remove from heat. Top with spring onions and coriander. Serve immediately.

DEEP FRIED TOFU WITH VEGETABLE SAUCE

Ingredients:
400g fresh tofu, cut into 8 cubes
1/4 tsp salt
potato starch
50g golden needle mushrooms, washed, trimmed an dcut in half
1/4 carrot, cut into strips
1 dried shitake mushroom, soaked to soften and cut into strips
3-4 green beans, cut into thin strips
spring onion, finely chopped

Seasonings:
1 cup water
11/2 tbsp sugar
1/2 tsp soy sauce
2/3 tsp salt
1tsp kelp flavour vegetarian seasoning

Directions:
Use paper towel to firmly press out water from tofu. Sprinkle salt on both sides of tofu. Coat tofu with potato starch and deep fry until golden brown. Remove from oil andplace on paper towel to drain excess oil. Place tofu on serving plate.

Combine all the seasonings with water in a saucepan and cook mushrooms, carrots and greeen beans unbtil soft. Pour vegetable sauce over fried tofu and sprinkle spring onion over top. Serve hot.

GLUTINOUS RICE WITH CHESTNUTS

Ingredients:
2 cups glutinous rice (cleaned and soaked in water for 4 hours)
50g (2oz) fresh shelled, chestnuts
5 or 20g pitted red dates, cut into quarters
25g raisins
25g pine nuts

Seasonings:
1 cup light brown sugar
2 tbsp soy sauce
2 tsp sesame oil
1/2 cup water

Directions:
Place a damp cloth in a steamer. Place soaked glutinous rice and chestnuts in steamer and steam about 40 mintues until done.

Mix cooked rice and chestnuts with the rest of the ingredients and all seasonings in a wok, stir and cook for a few minutes until mixture is evely moistened. Pour mixture into steamer again and steam for 25 minutes. Remove from steamer and serve.

KUTCHURI-INSTANT  KIMCHI (Korean)

Ingredients:
500g Korean summer cabbage or Chinese cabbage
1 tbsp salt (for pickling cabbage)
1 tsp flour or glutinous rice powder
1 tsp minced ginger
7-8 red chilies, minced
1/2 small onion, thinly sliced
30g spring onion, cut into 2″ sections
50g carrot, cut into 2″ sections
1 cup water

Seasonings:
3 tsp chili powder
2 tsp sesame oil
vegetarian seasoning to taste
1 tsp sugar
2 tsp ground sesame seeds

Directions:
Remove cabbage stalk, wash and drain cabbage and place levelly in a large container. Sprinkle salt evenly over cabbage. After 1 hour, turn cabbage over and sprinkle salt evenly on other side. Pickle for 1 more hour, then drain excess water from cabbage and cut into 2-3 sections.

Dissolve flour in water and boil. Allow to cool, then mix with minced ginger and red chilies. Combine all ingredients and seasonings with flour mixture. Add salt, sesame oil and vegetarian seasoning to taste.

THAI FRIED RICE NOODLES

Ingredients:
200g dry rice noodles soaked in water for 20 minutes until soft, then drained (may be replaced with bean threads)
100g bean curd, cut into 1/2″ cubes
100g cabbage, finely chopped
50g carrot, finely cut into sticks
100g bean sprouts
50g straw mushrooms, cut in half
30g dried shiitake mushrooms, soaked in water until soft then cut into thin strips
20g oil
150g (5oz) water

Seasonings:
Pinch of salt
2/3 tbsp sugar
2/3 tbs soy sauce
2 tbsp tomato sauce
2 tbs lemon juice
5-6 chilies, finely minced (optional)

Directions:
In a frying pan, preheat oil, add bean curd and stir briefly, then add both mushrooms and stir fry briefly.  Add water and seasonings, cook until water boils, then stir. Add noodles and stir well, then add carrots and cabbage. Add the bean sprouts last. Stir for 30 seconds and transfer to plate to serve.

INDIAN STYLE RED BEANS 

Ingredients:
500g red pinto beans
1 slice tamarind
4 medium tomatoes, cubed
3 large potatoes, boiled until soft then peel and cut into chunks

Seasonings:
1 cup vegetable ghee
1 tsp cumin powder
1 small piece ginger root, minced
6-10 shallots, minced
3 cloves of garlic, minced
1 onion, minced
1 tbsp paprika
2 tsp salt
1 tsp garam masala

Directions:
Put red beans in pressure cooker and add water to approximately 1″ above the level of beans. Add tamarind and cook on medium heat for 20 minutes. Reduce heat to low, and siimmer for another 10 minutes. Turn off heat and let soup sit for a while. Saute cumin powder in ghee then add ginger, shallots, garlic and onion and continue to saute until fragrant. Add tomatoes and stir fry for  few minutes then add paprika. Continue to stir. Add potatoes an dstir fry briefly, then combine cooked vegetables with bean soup. Add salt and garam masala. Allow soup to cook for a while. Sprinkle with chopped coriander if desired before serving.

GOLDEN GRIDDLE CAKES

Ingredients:
150g finely minced salty preserved turnips
1 tsp minced ginger root
600g fresh, soft bean curd pockets, finely minced
1 tsp minced coriander and sweet basil
4 tbsp plain flour

Seasonings:
2 tbsp thick soy sauce
1 tsp vegetarian seasoning
1 tsp minced leek
pinch of  ground white pepper

Directions:
Soak turnips in water for 5-10 minutes, wash and drain. Preheat 2 tsp oil in non-stick frying pan, stir fry turnip and ginger until fragrant, then remove from pan. Place fried turnip and ginger in large bowl, along with the bean curd pocket paste, sweet basil, coriander, flour and seasonings. Mix thoroughly.

Preheat 1 tbsp oil in non-stick frying pan and fry half bean curd mixture at a time. Allow mixture to spread into a round shape in the pan. Fry over medium heat until both sides are golden brown. Remove from pan and serve.

JAPANESE STYLE VEGAN NOODLES SOUP

Ingredients:
120g dried rice noodles or fresh udon noodles.
1.5 cups water
1 tbsp vegetable oil
½ tsp salt
½ tsp soy sauce
1 tbsp smooth peanut butter
2g vegetable or kelp stock
¼ medium size tomato, finely chopped
1 medium size onion, chopped
1 piece ginger
1 handful beansprout
1 stalk spring onion
few shiitake mushrooms
20g vegetarian ham
vegetarian steamed fish paste (kamaboko) to taste
Chinese cabbage leaves
tbsp sweet corn
deep-fried bean curd slices

Directions:
Put dried noodles in boiling water and boil until soft. Drain and transfer noodles to a china soup bowl. Leave aside.

Pour oil into a frying pan, and stir-fry the shredded ginger, chopped tomato and onion well until fragrant. Transfer fried ingredients to a pan. Add water and soup stock. Bring to boil then add mushrooms, kamaboko, spring onion, chinese cabbage , beansprout, bean curd and ham. Add peanut butter last. Cook for 1-2 minutes. Do not overcook.

Pour the vegetable soup on top of noodles. Add salt, pepper and soy sauce before serving. Serve immediately.

CHINESE STYLE VEGGIE BARBECUE PORK

Ingredients:
1 packet frozen veggie barbecue pork
(available from Chinese supermarkets or specialist vegan stores).

Sauce ingredients:
6 tbsp maple syrup
1 tbsp fermented red bean curd
1 tsp dark soy sauce
6 tbsp brown sugar
300ml water

Directions:
Bring the sauce ingredients to a boil. Marinate the sliced veggie barbecue pork in warm oil for 5 minutes, drain. Add the veggie barbecue pork to the sauce and serve

VEGETABLE CURRY

Ingredients:
1 kg Potatoes, diced
2 cans Coconut Cream
1 packet Vegetarian Beef Chunk, chopped
1 Onion, chopped
2 tsp Curry Powder
2 Star Anise
2 Clove
2 cm Cinnamon Stick
1 tsp Chili Powder
4 Tbsp Cooking oil
4 cups Water

Method:
Heat up the cooking oil and stir-fry onion until soft. Add the curry powder, cinnamon stick, clove, star anise and chili powder, and fry for 30 seconds. Add the potatoes and vegetarian beef chunk into the curry mixture and stir-fry for further 2 minutes. Add water and simmer for 30 minute or until potato is cooked. Finally add coconut cream and bring it to the boil. Serve with roti or chappati.

SWEET AND SOUR VEGAN CHICKEN 

Ingredients:
4oz vegetarian chicken chunks
1/2 green bell pepper cut into chunks
1/2 red bell pepper cut into chunks
1/4 onion cut into cubes
10 pineapple chunks from can

Seasonings:
1 cup tomato paste
1 cup sugar
2 cups water
1 tsp salt
1 cup vinegar
1/2 tbsp cornflour
1/8 tsp five-spice powder
2 tbsp soy sauce

Directions:
Marinate the chicken chunks with soy sauce and five-spice powder. Leave for 20 minutes. Fry in a little oil until golden brown and leave aside.

Saute lightly the green and red bell peppers, onion and pineapple chunks. Add the cooked chicken chunks.

Mix together the tomato paste, sugar, water, salt, vinegar and cornflour to make the sweet and sour sauce. Pour the sauce over the chicken and vegetables. Stir until the sauce thickens.

Serve with boiled rice.