Southeast Asian

Singaporean Five-Spice VegPork with Broken Bean Curd Noodles

This dish has rich five-spice savory flavors, creamy thin bean-curd noodles, with crispy water chestnuts for texture.  It’s low carb and packed full of protein.  We adapted from Wei-Chuan’s Singaporean, Malaysian & Indonesian Cuisine cookbook for our vegetarian diet and available ingredients.  The original recipe called for rolling the meat in the sheets to make rolls, but after tearing multiple sheets, we went the lazy route and […]

Thai Panang VegBeef Curry

Panang curry is my favorite Thai curry.  It’s got that sweet creamy spiciness that I love.  Here’s our vegetarianized version of it, adapated from Wei-Chuan’s Thai Cookbook for our vegetarian diet.  We’ve tried and tweeked this recipe several times to get it just right.  We’re really happy with the final result. Ingredients: 4 Morningstar Vegetarian Sausage Patties ½ can of baby corn, each baby corn cut in half […]

Vietnamese Lemongrass Tofu (Đậu Hũ Xả Ớt)

Lemongrass tofu is Deniz’ favorite Vietnamese dish.  We both love it, with rice or in a ban mi.  This is our vegetarian adaptation to the Chicken Stir-Fried with Lemongrass and Chile recipe in Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Ingredients: 2 batches of Deep Fried Marinated Tofu Cubes 2 red bell peppers, seeded and cut into ½ inch squares 1 c coconut milk […]

Deep-fried Marinated Tofu Cubes

Tofu cubes make a fantastic meat substitute when marinated, coated with seasoning, and fried or deep-fried.  Below is a recipe that we modified from The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table.  It’s a great base most any chicken-based stir fry or wrap.  It’s also tasty enough to eat on its own.  Soon after cooking, there are always several that seem to mysteriously disappear […]

Thai Roasted VegPork

When I saw the photo of this dish in Thai Cooking Made Easy by WeiChuan, I couldn’t resist. It had some thick sauce on it, and was served with rice. Those char lines alone were enough to sell me the recipe. So we fired up the grill, and started working (don’t worry, other than the grilling part, it’s relatively easy) Ingredients 10 MorningStar Farms Original Vegetarian Sausage Patties (about 14 […]

Thai Flat Rice Noodles with Broccoli and VegBeef (Pad See Eew – ผัดซีอิ๊ว)

Pad See Eew is my favorite Thai noodle dish.  It is my fallback every time I go to a Thai restaurant.  Below is our version of the dish, adapted from the Wei-Chuan Thai Cooking book. Ingredients: 6 Morningstar Original Vegetarian Sausage Patties 2 lb fresh, pre-cooked, flat rice noodles 3 c broccoli, separated into bite-sized florettes 2 eggs, scrambled ½ c vegetable oil ½ lb bean sprouts Marinade: 2 […]

Thai Green Curry with Eggplant and Basil

This is the third in our Thai curry series, modified courtesy of Wei-Chuan, and our favorite.  It has our two favorite curry ingredients: eggplant and basil.  Yum, yum, yum.  We gobbled it up so fast, there wasn’t any left for pictures.  Sorry, what can we say. Ingredients: 2 c Japanese eggplants, partially peeled (we like to peel in zebra stripes), quartered and cut into 1 inch […]

Thai Masaman VegBeef Curry

Normally we cook different cuisines every week, but this week was an exception. After our tasty red curry last week, we decided to go with another curry dish. Not only do we like curry, but we are still excited about new book Thai Cooking Made Easy by Wei Chuan. For this dish, we will use our MorningStar sausage patties instead of beef. We also adjusted the […]

Thai VegBeef Red Curry with Pumpkin

VegBeef Red Curry with PumpkinFor curry lovers, Thai cuisine offers many options. Besides a few of the hard-to-find ingredients like kaffir lime leaves, it’s very easy to make any Thai curry with the help of curry paste readily available on the market. It is also easy to make almost any curry dish into a vegetarian curry dish. For this this particular dish we mostly followed the recipe from […]

Indonesian VegBeef Curry (Kari Sapi)

When I promoted our Chick’n Coconut Curry on Google+ back in January, I said it was one of the best curries I’ve had. And I thought I wouldn’t come across another awesome curry for a while. I was wrong. And every time I am wrong I gain couple more pounds. Unlike one of those Food Network hosts, I have hard time explaining the flavors. My wife disagrees […]

Indonesian Pineapple Rice

Another delicious recipe from Singaporean, Malaysian & Indonesian Cuisine adapted for our vegetarian diet.  We’ve tried this with Morningstar Sausage Patties, Gardein Breaded Chick’n nuggets, and deep-fried gluten pieces (we got the deep-fried gluten pieces from Chinatown). We liked the deep-fried gluten the best, but all work well.   Ingredients: 1 lb Gardein Crispy Chick’n* nuggets, defrosted, each nugget quartered. 2 c rice (we prefer basmati) Spice […]

Vegan Chicken

As someone who used to eat a lot of chicken dishes, one thing I miss the most is the chicken texture. Gardein makes very good soy chicken products. But if you are cooking at home most of the time, buying fake chicken can get costly, not to mention sometimes difficult to find. That is why our mission is to find the perfect fake chicken recipe to […]

Singapore Lemongrass Chick’n Coconut Curry

After an indulgent weekend titillating my taste buds in Singapore, I had to try my hand at Singaporean cuisine. Lucky for me, my favorite cookbook series (Wei-Chuan) has a Singapore, Malaysian & Indonesian cookbook.  This was my first attempt at Singaporean food and it was knock-me-down scrumptious.  Below is our vegetarian adaptation of Christina Hwang’s Fragrant Coconut Chicken.   It took a little grocery hunting to […]