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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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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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’ […]
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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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Dark Chocolate Brownies
This is not only a recipe post, but a message to all girls. Some girls have the habit of rejecting dessert, counting calories to a T, avoiding certain whole foods like coconut, nuts or avocados for the sole goal of “I don’t want to look fat.” What I find even more disturbing is the number […]
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Chinese Curry with Veggies, Tempeh & Tofu
In Southeast Asia, curry has a special place in our hearts and comes in endless forms. On at least two occasions, it has even stirred up passionate nationwide debates and uproar. Allow me to clarify this to international readers who aren’t familiar: curry is a type of dish, not a dish! I’ve heard this question from […]
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Chap Chye Style Soup (Mixed veggies soup)
Thanks to Quanfa Organic Farm, organic produce easily makes up half of my plants intake now. I like ordering from them because: Their free delivery quota ($60), as far as I know, is the lowest of all organic farms, The locally-grown veggies are of high quality and affordable, They offer a good variety of local […]
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