New food post ( Read more... )

I know I'm late in jumping on the bandwagon but whilst I'm alone at home and have the PC all to myself (for once), I thought I'd try looking up some old friends on Facebook. Not much luck though... either their names don't show up in the search or the 'same school' search comes out so big I can't find anyone ( Read more... )

Ever since I found out that Sakae Sushi's cha soba dipping sauce wasn't vegetarian, I've been browsing for suitable recipes so that I could make my own at home. I tried one recipe on Sunday but it turned out too sweet and sucked big time, so I decided to try it again with a different recipe today ( Read more... )

This miso soup is unlike the kind you get at Sakae Sushi because it's a meal all by itself. There's carrot, radish, yam, tofu and some unusual Japanese ingredients like burdock, which I read is good for hair growth, and konnyaku, which isn't quite like the jelly we eat for dessert.


( Read more... )

This recipe is the first vegan burger recipe I've tried and we've had it a few times since then. The patty uses a mixture of chickpeas and edamame beans. I've only ever seen edamame at Meidi-Ya at Liang Court and one outlet of Cold Storage so most of the time I just use Soy Beans. They taste pretty much the same to me.

What binds the patty together ( Read more... )

It's soup week again! I started things off tonight with a Garlic & Greens soup. The recipe is named 'garlic' for a reason - I used a whole head of garlic and was a bit nervous in doing so too. It didn't taste that bad, actually... pretty spicy and with a good "kick," in fact. For the greens, I used Kale, which reminded me of spinach, just tougher ( Read more... )

Just wanted to make a quick post about the Quinoa Potatoes that I cooked. Quinoa is a grain, like rice, though considered more healthy. I have never eaten it plain and on its own though, always with salad or, in this case, potatoes.


( Read more... )

I love Risotto. It's been one of my favourite meals to prepare ever since I found out how easy it was. You don't need any fancy equipment and it's pretty much a no-brainer. You just need lots of patience and decent arm strength because it requires constant stirring for about 20-30mins. Every time I feel like having something fancy, I make Risotto ( Read more... )

I usually use black eyed peas for this recipe but we were all out of those so I substituted with pinto beans instead. I prefer the peas though, because the pinto beans are larger so the whole dish felt more..... "beany"...? starchy? You get the idea ( Read more... )

We wanted a light lunch today and I had a ton of fresh mushrooms waiting to be cooked so I decided to make sandwiches ( Read more... )