All Recipes and Posts Tagged vegan
Cooking Classes start from 24th March 20018
Are you a beginner-cook? Or are you an experienced cook who still enjoys learning new things in cooking? If so do you prefer cookbooks or go to Google to find the recipes needed or do you prefer the old fashioned way of being taught in person? If you like attending...
Read moreMy Plant Based Market Stall at Plant 4 Bowden
It has been nearly a year and a half since I embarked on my journey of strictly plant-based Malaysian/Indian Street Food at Plant 4 Bowden; since they opened their doors for business in October 2016. I am so grateful for my customers’ support; for Plant 4 management team’s efforts each week...
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TOFU and MUSHROOMS in WHOLE SPICES
500g Tofu steaks cut into chunks 300g mushrooms cut into halves 200g onions thinly sliced 20g fresh garlic crushed 10 ...
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PLANT-BASED MINCED COCKTAIL BURGERS
500g Plant-Based mince 5 to 10g freshly chopped Rosemary 50g freshly crumbed white bread or dried bread crumbs (optional) 80g ...
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SHEPHERD’S PIE ‘MY WAY’
500g Tofu or mushroom mince 700g potatoes, peeled, cooked and mashed 1 large carrot–peeled and diced 100g finely chopped onions ...
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CF 32/60 Skinned & Split Mung Dhal (Lentils)
Humble dhal will get you over you hunger in no time!
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CF 17/60 Easy Lentil and Vegetable Stew
Not your traditional dhal but a stew with all things easy and nice!
Read moreMy Home-Made sauces – OGG – Hot Sambal Relish – ‘Peanut-Free Satay’
Lamb Kofta. 500g minced lamb, 100g my OGG sauce that already has onion, ginger, garlic and salt. Mix well then wrap the meat around a skewer or simply use the non usable part of the Lemon grass stalks that you would normally throw out because the best part of lemon...
Read moreMerry Christmas and A Very Happy New Year 2014
I would like to take this opportunity to wish you all, my family, friends and especially my loyal readers, a Very Merry Christmas and a safe and Happy New Year. It has been a while since my last post. Somehow life has a way of keeping you busy especially during...
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