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Vegan Recipe: Easy Tempeh Salad Bowl

February 12, 2020
Tempeh Recipe Vegan

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The easiest, healthiest way to enjoy your fresh tempeh is simply to roast it in the oven and add it to your salad bowl as the main protein. If time is short, we recommend simply drizzling some olive oil and salt before baking it off. A 100 gram serving of tempeh contains 19 grams of protein – comparable to chicken breast which has 21 grams. Our choice of dressing is a grilled lemon but as with all salads, make it yours. Here’s more.

Level: Beginner
Servings: 1
Time: 20 mins

Ingredients:

  • 100 gm of Tempeh
  • Olive oil
  • Sea salt
  • Salad ingredients of your choice. We chose avocado, radish, cucumber, spinach, carrots, cherry tomatoes, lemon

METHOD:

  1. Pre-heat the oven and cut the tempeh into cubes.
  2. Place tempeh cubes on an oven tray. Drizzle olive oil and sea salt. Mix well.
  3. Once the oven is hot, place the tempeh cubes in and allow to roast for 15 minutes or until golden brown.
  4. As tempeh cooks, prepare your salad ingredients.
  5. Allow tempeh to cool before placing on it on the salad. Enjoy!

Also Read: Vegan Recipe – Shimeji Aglio e Olio

Tempeh Recipe by TEMPEH CULTURE
Tempeh Culture was founded in late 2018 by a sibling duo to share an inherited family recipe for tempeh. As pioneers of non-GMO, organic tempeh in Singapore, founders Zee and Naf who are fourth generation Singaporeans of Javanese descent decided to do two things: make quality, handmade tempeh available to a wider audience at a time when organic tempeh was unheard of and elevate the appreciation of the humble ingredient.

 

Vegan Recipe: Shimeji Aglio e Olio

February 12, 2020
Shimeji Aglio e Olio (Hokto Kinoko), Vegetarian, Vegan, EatRoamLive

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Beginner
Servings: 1
Time: 30 mins

Shimeji mushrooms added to the Italian Classic Aglio Olio, give it a nice twist and make for a change. An easy peasy recipe that you end up making often at home.

Ingredients:

  • 300 gm Spaghetti
  • 2 tbsp Olive Oil
  • 1 packet White Shimeji Mushrooms
  • 1 packet Brown Shimeji Mushrooms
  • 6 to 8 Dried Chillies soaked and roughly chopped
  • 12 Cloves Garlic, peeled and sliced or roughly chopped
  • Salt and fresh ground pepper-to taste
  • 4 Sprigs flat leaf parsley, or coriander roughly chopped
  • 40 gm Parmesan cheese, grated (optional to garnish)

METHOD: 

  1. Cook pasta according to packet instructions. Toss with a little olive oil after cooking and set aside. If you’re vegan, choose an eggless-pasta.
  2. Heat up half the olive oil in a frying pan or wok. When the oil starts to smoke, add mushrooms and cook for 1 minute.
  3. Add the remaining oil to the pan. When the oil starts to smoke, add the garlic and dried chillies. Stir-fry over medium heat until aromatic.
  4. Add the cooked pasta and stir-fry over high heat to coat the pasta well. Season to taste with salt and freshly ground pepper.
  5. Add the parsley or coriander, toss to mix well and serve.

Also Read: Vegan Recipe: Easy Tempeh Bowl

HOKUTO Corporation, Mushroom, YoRipe, EatRoamLive, Vegan, Vegetarian Recipe by HOKUTO Corporation
HOKUTO Corporation was established in 1964 as a trading firm engaging in sales of packaging materials. The ensuing years saw it diversify into sales of agricultural machinery and manufacture of mushroom culture bottles. Today HOKUTO is the only producer in Japan with integrated mushroom-related operations, committed to research, development and production of mushrooms as a superior health food.

 

Vegan Recipe: Berry Blast Keto Smoothie

February 12, 2020
Vegan, keto, smoothie

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Level: Beginner
Servings: 1
10 mins

Ingredients:

  • 1 Cup frozen mixed berries
  • 3/4 Cup Macadamia nut milk
  • 1 Tablespoon of White Chia seeds
  • 1 Cup Cauliflower florets
  • 1 Tablespoons Hulled Tahini (shell removed)
  • 1 Serving of Nuzest Clean Lean Vanilla or plant-protein powder of your choice
  • A pinch of Cinnamon
  • 5 Blocks of Ice

METHOD:

Blend all ingredients until smooth.

Also Read: Vegan Recipe: Shimeji Aglio e Olio

Charissa Areington, a Health and Wellness Coach, Vegan

Charissa Areington

 Recipe by CHARISSA AREINGTON, Health and Wellness Coach
Charissa Areington is a Health and Wellness Coach, committed to supporting others in achieving their own unique potential, through finding their path to their health. Charissa’s unique approach to wellness coaching doesn’t just look at the fitness aspect but also the nutritional viewpoint on and off the plate. Many of her recipes are naturally vegan, gluten-free, paleo or low carb, with no added refined sugars. She beleives that finding healthier alternatives when it comes to food choices has the positive benefit of crowding out those inflammatory causing foods.

 

Vegan Recipe: Kale Salad, Seeds & Grains (Courtesy Chef Shannon Binnie, The Botanic)

April 26, 2019
Kale Salad at The Botanic Restaurant

The Botanic, is well-known for its spectacular plant-based dining. The fusion restaurant of eclectic Asian flavours and Mediterranean inspirations, is practically a treat for vegetarians and vegans. Nestled in a corner of the Raffles Shopping Centre, it offers an array of plant-based plates. At the helm is Group Executive Chef Shannon Binnie, who is himself a vegan. One of the most popular dishes at The Botanic is the Kale Salad, Seeds & Grains! The fabulous mix of Kale, golden raisins, nuts and seeds, shallots, capers and pomegranate, with a sprinkling of quinoa is extremely well balanced and tastes fabulous. Here’s the recipe, contributed by Chef Shannon Binnie of The Botanic.

Related: Spectacular Plant-Based Dining at The Botanic
Related: In conversation with Chef Shannon Binnie of The Botanic

Ingredients:

  • 1kg Kale, lightly grilled and seasoned
  • 300g Mint
  • 300g Coriander
  • 300g Parsley
  • 400g Quinoa
  • 1 Spanish Onion (diced)
  • 1 Cucumber (diced)
  • 200g Golden Raisins
  • 100g Almonds (roasted)
  • 100g Sunflower Seeds
  • 100g Pumpkin Seeds
  • 300g Pomegranate
  • 100g Capers
  • 200g Citrus Dressing
  • Sea Salt
  • Pepper
  • Olive Oil
  • Ingredients for Citrus Dressing:
  • 500g Pomace Olive Oil
  • 200g Lemon Juice
  • 200g Sherry Vinegar
  • Salt

METHOD for Citrus Dressing:

1. Whisk the vinegar, lemon juice and salt together

2. Slowly add in the olive oil

METHOD for Kale Salad:

1. Mix all the ingredients together and add the citrus dressing

2. Serve in a cold bowl

 

Shannon Binnie, Group Executive Chef, The Botanic

 SHANNON BINNIE: Group Executive Chef – The Botanic, Singapore

Executive Chef Shannon Binnie has worked closely alongside celebrity Chef-Restaurateur Luke Mangan since 1999, running Salt Kitchen and the Glass Brasserie in Sydney, Salt Tokyo and Salt grill & Sky bar in Singapore. He became Group Executive Chef in 2016, collectively overseeing Mangan’s restaurants in Tokyo, Singapore and Indonesia. From the clean, seasonal driven cuisine of Japan to the intricate layering of Indonesian food, Asian flavours and techniques continue to shape Chef Binnie’s cooking. Local market visits have also broadened his knowledge on unique Asian ingredients. A vegan himself, he is excited to oversee The Botanic in 2018; a concept that unveils a huge part of his culinary direction, celebrating healthy, sustainable cuisine with an emphasis on plant-based dishes. Inspiring ideas on dish creation, farm visits and product knowledge amongst his culinary teams, Chef Binnie also works closely with suppliers to lower their plastic use and carbon footprint for a more sustainable dining experience.

Also Read:
Vegan Recipe: Lemon and Asparagus Risotto (By Chef Ashley of Jamie’s Italian Singapore)
Vegan Recipe: Chocolate Log Cake, with a Walnut Brownie Base topped with Vegan Choco Mousse (By Brunetti, Singapore)
Vegan Recipe: Plant-based Christmas Root Vegetable & Nut Loaf (By Grand Hyatt, Singapore)

Vegan Recipe: Chocolate Log Cake, with a Walnut Brownie Base topped with Vegan Choco Mousse

December 21, 2018
Vegan Recipe: Christmas Vegan Log Cake

If you’re looking to indulge your sweet tooth the vegan way this Christmas, we have the perfect recipe for you, contributed by Brunetti, Singapore. The sinfully indulgent Log cake has a Walnut Brownie base topped with a generous layer of choco mousse and is guaranteed to satisfy your sweet Christmas cravings!

RECIPE: Vegan Chocolate Log Cake, with a Walnut Brownie Base topped with Vegan Choco Mousse

Ingredients (for Walnut Chocolate Brownie)

  • Flour – 1200 grams
  • Cocoa powder – 400gms
  • Brown sugar – 800gms
  • Sunflower oil – 720ml
  • Baking powder – 30gms
  • Baking soda – 10gms
  • Warm water – 1000ml
  • Vanilla essence – 30gms
  • Walnut – 200gms

METHOD (for Walnut Chocolate Brownie)

  1. Sieve flour, cocoa powder, baking soda and baking powder at least three times.
  2. Take all the dry ingredients in mixing bowl.
  3. Add oil and whisk it properly.
  4. Now slowly pour warm water portion by portion.
  5. Make sure mixture should not be too thin.
  6. Add vanilla essence and blend it nicely until get a smooth batter.
  7. Add crushed walnut and mix it gently.
  8. Bake it in a square brownie pan at 165 degree Celsius preheated oven for around 50 minutes.
  9. After baking unmold and cool it on wire rack.
  10. Cut two rectangle strips same as the size of your log cake mould.

Ingredients (for Chocolate Mousse)

  • Vegan dark chocolate – 500gms
  • Vegan butter – 50gms
  • Glucose – 50gms
  • Vegan whipping cream – 800gms

METHOD 

  1. Melt dark chocolate, butter and glucose on a double boiler or in a microwave oven.
  2. Whip the cream until soft peak stage
  3. Fold the cream into the chocolate mixture.
  4. Make sure there should not be any lumps of cream and it mix properly.
  5. Prepare your log cake mould.
  6. Pour the mixture until one third of the mould and put one strip of walnut brownie.
  7. Pour the chocolate mousse on top of the brownie until the rim of the mould.
  8. Put another sponge to cover the mousse.
  9. Freeze it in freezer for 8-10 hours.
  10. Unmold the cake from the mould, either you dust with cocoa powder or spray it with chocolate spray.
  11. Garnish it with some dark chocolate or fruits.

Also Read:
Vegan Recipe: Plant-based Christmas Root Vegetable & Nut Loaf (From Grand Hyatt Singapore)
Vegan Recipe: Lemon and Asparagus Risotto (From Jamie’s Italian)
Vegetarian Recipe: Creamy Miso Pasta with Brussels Sprouts & Zucchini Ribbons

 

BRUNETTI, 163 Tanglin Road, #01-35, Tanglin Mall, Singapore

Brunetti brings together a luscious array of everything we treasure in Italian cooking, in an enticing café space – a Gelateria, Cioccolateria, Pasticceria and more. Famed for its mouth-watering cakes, freshly baked breads, delightfully sinful chocolates and flavourful gelatos, Brunetti satisfies every Italian craving.

Vegan Recipe: Plant-based Christmas Root Vegetable & Nut Loaf

December 14, 2018
Vegan Recipe from Grand Hyatt

Mezza9 at Grand Hyatt Singapore is one of the most vegan-friendly restaurants in town, with several plant-based dishes offered on their menus. Their Festive Christmas and NYE buffets offer a lot for vegetarians as well.

If you’re looking to indulge your taste buds the vegan way this Christmas, we have the perfect recipe for you, contributed by Chef Martin, the Executive Sous Chef of Mezza9. So enjoy this very Christmassy Nut loaf with mushroom gravy!

RECIPE: Plant-Based Christmas Root Vegetable & Nut loaf, with Mushroom gravy

Ingredients (for Nut Loaf)

  • 50gm Quinoa
  • 150gm Oat flakes
  • 100gm Chestnuts, peeled
  • 75gm Cashew nuts, peeled
  • 75gm Hazelnuts, peeled
  • 75gm Walnuts, peeled
  • 75gm Almonds, peeled
  • 1 sprig Rosemary
  • 5 leaves Sage
  • 4 piece Garlic cloves, crushed
  • 250gm Pumpkin Mash
  • 75gm Carrots, diced, cooked
  • 75gm Celeriac, diced, cooked
  • 220gm Bonduel spinach
  • 60ml Extra Virgin Olive oil
  • 10ml Golden Syrup
  • 3gm Cinnamon Powder
  • 2gm Clove Powder
  • 2gm All spice Powder
  • Sea Salt to taste
  • Black pepper, ground to taste

METHOD (for Nut Loaf)

  1. Preheat the oven to 180°c.
  2. Toast all nuts, allow to cool down and chop coarsely.
  3. Combine quinoa, oat flakes and nuts into a bowl.
  4. Process in a food processor, rosemary, sage, garlic into a fine paste.
  5. Add the paste into the bowl.
  6. Drain excess liquid and finely chop the spinach. Add into the bowl.
  7. Add the pumpkin mash, cooked carrot & celeriac dices and mix well.
  8. Add the extra virgin olive oil, golden syrup, cinnamon powder, clove powder, allspice powder and mix in well.
  9. Season with Salt & Pepper.
  10. Line a loaf tin with grease-proof paper and spoon in the mixture, pressing down firmly as you go.
  11. Cook for approximately an 60-90 minutes, until golden brown on top and cooked all the way through.

Ingredients (for Mushroom Gravy)

  • 280gm Olive oil
  • 20 piece Garlic clove, minced
  • 250gm White onion, diced
  • 700gm Button Mushroom, thinly sliced
  • 10gm Salt
  • 10gm Pepper
  • 20gm Sage, chopped
  • 90gm Flour
  • 1.2 litre Vegetable broth
  • 2.2 litre Almond milk, unsweetened
  • 150gm Walnuts, finely chopped

METHOD (for Mushroom Gravy)

  1. Add garlic, onion, mushrooms into an Hot sauce pan with Olive Oil.
  2. Cook until the onions are translucent.
  3. Add flour and whisk to coat, stir for approx. 1 minute.
  4. Slowly whisk in broth and almond milk.
  5. Simmer on low heat until thickened, stirring frequently.
  6. Taste and adjust seasonings as needed with Salt & Pepper.
  7. Add walnuts and stir to combine.

 

MARTIN SATOW Executive Sous Chef - mezza9, Grand Hyatt Singapore

MARTIN SATOW
Executive Sous Chef

 MARTIN SATOW: Executive Sous Chef – Mezza9, Grand Hyatt Singapore

A Hamburg native, Chef Martin started his culinary career in Berlin and has been cooking since the age of 15. Prior to joining Grand Hyatt Singapore, Chef Martin was Executive Sous Chef at Park Hyatt Istanbul Maçka Palas, voted by Condé Nast Traveler Readers’ Choice Awards in 2013 as one of the top 10 hotels in Eastern Europe. He also played an integral role as Head Chef of Catch and George Pub in Andaz Liverpool Street, London.  At the age of 25 and 26, Chef Martin won two international live cooking competition awards. Chef Martin says, “I always keep an open mind when it comes to cooking.  Mezza9 is not just a paradise for chefs to learn from, but also for diners as there are so many different and exciting cuisines to enjoy in one location”.

 

Vegan Recipe: Lemon and Asparagus Risotto

December 7, 2018
Vegan Recipe: Lemon & Asparagus Risotto by Jamie's Italian

One of the most famous chefs in the world, Jamie Oliver is an advocate of cooking meals from scratch, and of sourcing sustainable and free-range products. In 2013, amid overwhelming hype, Jamie Oliver opened his first restaurant in Singapore – Jamie’s Italian at VivoCity, followed by Jamie’s Italian at Forum just 2 years later. Since then, they’ve been dishing out fantastic, rustic dishes to hungry diners in Singapore, using recipes that have been tried, tested and loved. As Jamie’s Italian recently curated a special vegan menu for EatRoamLive’s dining event, the biggest hit of the night was the vegan Lemon and Asparagus Risotto. Head Chef Ashley Lim shares the recipe here.

RECIPE: Lemon and Asparagus Risotto

Serves 2
Prep time: 10 Minutes
Cooking time plus resting: 25 Minutes

Ingredients

  • 200g Carnaroli risotto rice
  • 1 white onion finely chopped
  • 1 leek, white part only, finely chopped
  • 100ml white wine
  • 1 litre vegetable stock
  • 3 asparagus spears, cut diagonally into 1-inch pieces. Tips left whole
  • 1 handful of edamame beans
  • 1 handful of baby spinach
  • 1 heaped tablespoon vegan butter (Earth Balance Brand)
  • 25gm vegan cheese (Daiya Brand)
  • Sea salt and black pepper to taste
  • Lemon zest
  • Olive Oil

METHOD

  1. Heat up the vegetable stock in a pan.
  2. In a separate pan, heat up some olive oil and sauté the leeks and white onion till translucent, approximately 5 minutes.
  3. Add in the Carnaroli rice and fry for 2 minutes. Stirring constantly and gently.
  4. Add in the white wine and stir gently with a wooden spatula until the wine has been absorbed by the rice.
  5. Add in 2 ladles of the hot vegetable stock (100ml per ladle) and stir the rice gently. Let the rice absorb most of the stock before adding another 2 ladles into the rice. (Should take approximately 7-10 minutes for this entire step, with the fire on a medium heat).
  6. When the rice is almost done, the rice should still be white in the middle and have a slight bite to it. This is the time to add in another ladle of stock and the asparagus, edamame beans and baby spinach. Stir to combine and let the vegetables warm through. Season to taste with sea salt and black pepper.
  7. After 2 minutes, add in the butter and cheese, take it off the heat and cover the pan.
  8. Let it rest for 5 minutes, then stir to combine the risotto. Use a wooden spatula so as to not break up the rice grains.
  9. Scoop onto warmed plates, and garnish with freshly zested lemon, asparagus tips and a drizzle of olive oil.
  10. Serve immediately.

 

ASHLEY LIM – Head Chef of Jamie’s Italian, VivoCity

Since his kindergarten years, Chef Ashley has been fuelled by the passion of his grandmother in the kitchen. He has since put himself through Le Cordon Bleu (Paris) and secured the Head Chef position at Jamie’s Italian at just 27. Born and bred in Singapore, Ashley had an eye-opening experience making kimchi with his fiancée’s family in Korea last year. The all-day process included visiting the market and digging a hole in the ground to leave the kimchi to ferment – even though ready-to-eat kimchi is easily available. It gave him another reason to respect cooking from scratch, “Food cooked with love really tastes better!”Beneath his friendly, boyish demeanour, Lim is a force to be reckoned with. As Head Chef, Ashley’s vision is to serve affordable, wholesome fare by combining traditional, homestyle Italian comfort food with innovative ideas. Additionally, Ashley is inspired by the ethos of Jamie’s Italian to help people eat better. Together with his team, they have created a new menu focused on healthy, yet tasty offerings with mass appeal. 

 

Vegan Recipe: Scrambled Tofu Bowl with Roasted Veggies in a Cashew Cheese Dressing

September 11, 2018
A bowl of my Favorite ursus maritimuss

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A bowl of my Favorite ursus maritimussRECIPE: Scrambled Tofu Bowl with Oven Roasted Pumpkin & Carrots, Topped with a Cashew Cheese Dressing

Scrambled Tofu Ingredients

  • 400g extra firm tofu, patted dry and crumbled
  • 1/2 tsp salt
  • 1/4 cup nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • Splash of soy sauce
  • 1 red onion, diced
  • Green leafy vegetable, chopped

Cashew Cheese Sauce Ingredients

  • 1/2 cup raw cashews, soaked
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • Salt to taste

Oven Roasted Pumpkin and Carrots Ingredients

  • 1kg pumpkin
  • 3 medium carrots
  • 1-2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

METHOD

  1. Mix crumbled tofu in the spices and condiment. On medium high heat, sauté diced onion till translucent, add the tofu and let it brown slightly, stirring occasionally for approximately 15 mins. Toss in the leafy vegetables last, and let them wilt.
  2. Blend all cashew cheese sauce ingredients together, add warm water to reach the desired consistency.
  3. Cut the pumpkin and carrots into bite size pieces, add the oil and condiments, coat well and roast at 210C for 45min-1h.

Vegetarian Recipe: Chocolate Banana Pancake Grande

April 28, 2018
Vegetarian Recipe: Choco Banan Pancake Grande

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Vegetarian Recipe: Choco Banan Pancake Grande

Pancakes anyone? Well, when it comes to pancakes it doesn’t get bigger than this! Yabing’s ovo-vegetarian recipe makes for a wonderful and grandé weekend breakfast treat, especially for the kids! These Chocolate Banana Pancakes are high in protein and fibre, gluten-free, naturally sweetened and easy to make. *Do note that the recipe contains eggs, so it would only be suitable for ovo-vegetarians.

Chocolate Banana Pancake Grande Recipe

INGREDIENTS

  • 1/3 cup Oats
  • 1/2 tbsp cocoa powder
  • 2 eggs
  • Pinch of salt
  • 1 large banana

METHOD

  1. Coarsely blend oats, cocoa powder, eggs and salt in a food processor.
  2. Add the banana and pulse.
  3. Cook in lightly greased non-stick pan on medium heat.

That’s it, easy peasy! Ready in a jiffy and makes for a great and interesting breakfast. Both recipe and image are by Yabing Liu. 

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