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 […]
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 […]
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 […]
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. […]
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 […]
When I was little, I used to consider it a special treat when my dad would make these curry fried noodles. My dad would tell me, “the secret is to put a lot of oil.” I’ve since learned that you can add a little oil at the end of cooking to create the feeling of […]
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, […]
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 […]
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 […]
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. […]
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 […]
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, […]
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 […]
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 […]