morethanveggies

Plant based Asian food

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  • December 9, 2017

    rustic gingerbread cookies

    rustic gingerbread cookies

    Christmas is around the corner, so I’m posting a Western recipe for a change! As a spice lover, I love anything gingerbread. Ginger isn’t the only spice used despite the name, cinnamon, nutmeg are usually also present as well. The traditional gingerbread also includes cloves, but I didn’t have any on hand so I use…

  • November 23, 2017

    Three Easy & Fast Tempeh Recipes – No Marination Needed

    Three Easy & Fast Tempeh Recipes – No Marination Needed

    Since the market near my house has cheap and fresh tempeh, it’s a staple in my diet. Tempeh is fermented whole soybeans in a block – it’s easier to digest, with higher protein and fibre than tofu. In Singapore you can get tempeh cheaply (few cents to $1+) from heartland supermarkets and wet markets usually…

  • November 16, 2017

    Kimchi jjigae

    Kimchi jjigae

    Korean food is extremely popular now due to the Kpop wave. Any type of Asian cuisine that’s mercilessly spicy will definitely appeal to Singaporeans! Boneless Kitchen is our go-to for vegan Korean food made without alliums. Sadly Boneless is too far for me, so when cravings hit, here’s a rather straightforward recipe for a comforting,…

  • November 1, 2017

    Chinese-Style Cold Tofu (凉拌豆腐)

    Chinese-Style Cold Tofu (凉拌豆腐)

    Happy World Vegan Day! Today is celebration of compassion, as well as morethanveggies.sg’s one year anniversary. I’ve come a long way since starting a simple tumblr 5 years ago to share foods I like. THANK YOU everyone for your support all these years! I realised that I barely have many tofu recipes here when tofu…

  • October 26, 2017

    Marmite tempeh

    Marmite tempeh

    I like Marmite – only in certain applications. My favourite is with thickly spread vegan butter. This recipe was inspired by Eight Treasure’s Marmite Ribs, a dish my family had during Chinese New Year and everyone (even the omnis) loved it. And because Eight Treasures is so far from my place and I can’t digest…

  • October 18, 2017

    Wholewheat Masala Chai Muffins

    Wholewheat Masala Chai Muffins

    Happy Deepavali! I’m not an expert on Indian cooking, have attempted a few dishes but they never taste as good as the restaurants. A friend recently gave me a bag of masala chai blend (Black tea spiced with cinnamon, cardamom, fennel, clove). So I combined it with something I’m more confident at – baking! I also have…

  • September 22, 2017

    DIY Dairy-free Teh-C/Kopi-C

    DIY Dairy-free Teh-C/Kopi-C

    My friends at Souley Green had relaunched their shop and kindly gave me some items to try. Souley Green is Singapore’s first vegan online mart with quality lifestyle products like groceries, snacks, body care and fashion items from across the world. They sent me: BSKT Maca Espresso Chocolate Bar – Dark & rich, loved it. Best…

  • August 7, 2017

    Rice noodle soup with seaweed tempeh slices (愉片米粉)

    Rice noodle soup with seaweed tempeh slices (愉片米粉)

    The plant-based version of a local favourite, fish head bee hoon. A dish commonly found in vegetarian hawker stalls with mock soy “fish” slices in thick rice noodle soup. It’s also one of the few local dishes that contains cow’s milk in the soup. As usual, my approach is to use whole foods instead of processed…

  • July 15, 2017

    Garlic Braised Eggplant

    Garlic Braised Eggplant

    A well-loved dish from North China. Soft and tender eggplant pieces packed with umami and full of garlic fragrance. Like many North Chinese dishes, it’s a prime example of how the most simple ingredients can transform into something amazing in the right hands. Eggplant is not an easy plant to prepare. Bland and somewhat ‘slimy’…

  • June 20, 2017

    Young Jackfruit Bak Kut Teh

    Young Jackfruit Bak Kut Teh

    Bak Kut Teh literally means “pork bone tea” in Hokkien, a local dialect. A garlicky, peppery, sometimes herbal, pork soup popular here, with variations from the different Chinese dialect groups. I wasn’t sure what to call this plant-based version as there’s neither pork nor bone. I also didn’t want to prefix “vegetarian” or “vegan” in front…

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