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Category Archives: Food

#Fail

Ok so I had a bit of a disaster with the whole meal planning and organising and finding structure…it didn’t really happen…what DID happen however, is me developing a list of veggie / vegan friendly restaurants that you simply MUST try…

The list is below…and the reviews are coming soon…

Life Cafe : 10 Shelley Street, Soho, Central, Hong Kong (Tel: 2810 9777)

Veggie SF Cafe : 10/F Stanley 11, No.11 Stanley Street, Central, Hong Kong (Tel: 3902 3902)

Loving Hut ﹕Shops B&C, G/F, The Hennessy, 256 Hennessy Road, Wan Chai, Hong Kon (MTR Wan Chai Station, Exit A3; Restaurant at Johnston Road next to Caltex Gas Station) (Tel: 2574 3248)

World Peace Cafe﹕G/F., 21 Tai Wong Street East, Wan Chai (TEL: 2527 5870)

Khana Khazana Indian Restaurant﹕1/F., Dannies House, 20 Luard Road, Wan Chai (TEL:25205308)

Branto﹕1/F., 9 Lock Road (TEL: 23668171)
 
Three Virtues Vegetarian Restaurant﹕4/F., JD Mall, 233-239 Nathan Road, Jordon (TEL 36221888)

Kiosk ︰ G/F., 2 Tung Choi Street, Mongkok (Tel: 23848296)

South Island Bookworm ﹕G/F., 79 Yung Shue Wan Main Street, Lamma Island (TEL 29824838)

I hope you enjoy them!

Rxx

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Posted by on October 11, 2010 in Dinner, Dinner Party, Food, Vegan

 

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For the love of…Yummy Earth

Short but sweet today, I still have that funk, god only knows why. I’m going to put it down to the fact that i’m unhappy in multiple aspects of life at the moment (I count the hours until 6pm – that surely is a sign that I need to make some life-changing decisions), and I really need to give myself a good kick up the backside. But while I think about doing so, I’m munching on these divine organic candy drops by Yummy Earth, a wonderful organic candy company based in the U.S. Thankfully their products are on sale in the handful of organic supermarkets based here…and I whole heartedly recommend them. I’ve tried a number of their products – their organic lollipops included, but my favourite by far are these candy drops – I especially love the Mango ones.

If you can get your hands on a bag, I definately suggest you try them – they’re 100% vegan and made with real fruit juices!

 
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Posted by on June 29, 2010 in Candy, Dessert, Food, Snacks, Vegan

 

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For the love of…Dinner Parties

I’m still searching for inspiration and creativity. I’m in a funk. A food funk. An emotional funk. I don’t crave food anymore. What is wrong with me? I’m definately in a funk. My cousin asked me today “are you excited? About life in general?” No, right now I’m not.

I need to find something to excite me. Food used to excite me. I need to find that again, I was happy, I was motivated. Where did it all go? Now I just feel like i’m an angry mess.

My mum keeps insinuating that she wants to have some sort of dinner party in the not so distant future. I’m taking that as the foundation of my inspiration. The opportunity to create. Mum’s dinner parties are usually buffet style meals with copious amounts of appitisers, main courses and several desserts. All of which scream comfort food. All of which are PERFECT for those family gatherings which start in the late afternoon and end during the early hours of the morning. But recently she’s been saying that she wants to do something different. So I’m thinking. What could be different? Something that doesn’t quite scream comfort food? Something a little more sophisticated? Yet something that is absolutely BURSTING with flavour.

So as I’ve been hunting for creativity I was thinking about appetisers. Something simple, sophisticated and bursting with flavour and I thought about cherry tomatoes. Not just ordinary cherry tomatoes on a plate, but stuffed cherry tomatoes, with pesto. Ok ok so traditionally pesto has parmesan in it, but you can use your favourite vegan substitute, i’m sure you all have one by now, if not – just ask and i’m happy to make suggestions!

Since you all know me, it wouldn’t be my recipe if I didn’t add some sort of twist to it so here goes & let me know what you think:

To make the pesto:

  • 1/2 cup coarsely chopped toasted walnuts
  • 1/2 cup loosely packed fresh basil leaves
  • 1/4 cup freshly grated soy cheese 
  • 1-2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground black pepper, to taste
  • salt, to taste

 Place all the above incredients in a food processor and blitz until its a spreadable consistency.

Cut the tops off your cherry tomatoes and de-seed them (i use a tea spoon, but I guess it depends on the size of your tomatoes).

Fill the tomatoes with the pesto mix (either using a tea spoon, or piping bag, or a sandwich bag with a tiny hole cut out of the bottom corner – all of these work perfectly well). Sprinkle a touch of paprika on top or garnish with half a toasted walnut or a basil leaf or even the top of the tomato – it’s entirely up to you! Get creative! Actually, now that I think about it, perhaps I should stuff the tomatoes with some kind of avocado, pine-nut, herb mix? I’ll have to think about that some more…

 

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Blissfully Vegan

Ok, ok, I know I have been terribly slack at posting anything, and that’s honest to goodness because I failed. I’ve been lacking motivation and inspiration and creativity. My world, well, in fact it felt like it got dull. I was fed up with not finding anything in Hong Kong and having to search high and low for the ingredients that I want, eventually finding them and having to fork out an arm and a leg for it all. How come no one ever tells you how expensive becoming a Vegan (especially in Hong Kong) actually gets?

So with my down in the dumps attitude, my best friend sent over Veganomicon, which i was excited about but couldn’t bring myself to cook anything from. Then, another friend introduced me to the Blissfully Vegan blog, a fellow vegan blogger in Hong Kong. What?! I thought I was the only one? Turns out it was exactly what I needed to get some creative juices flowing..but now I just need to gather up some energy and COOK.

Though you guys should check her out: Blissfully Vegan!

 
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Posted by on June 22, 2010 in Cookbook, Exercise, Food, Indulge, Recipes, Vegan

 

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For the love of…Cookies

My sister is fantastic. Seriously. My mother thinks my sister and I have switched places because I’ve been doing copious amounts of baking recently, because my sister is the baker in our family. She is honestly amazing, she sent me a few vegan cookbooks amongst which was Vegan Cookies Invade Your Cookie Jar, and my mouth simply started watering.

This book features a selection of mouth watering recipes for all kinds of cookies you never imagined would be vegan, including vegan style oreo cookies! Now that really excited me, especially with my new found oreo cookie cupcake fetish!

So over the weekend I decided to refrain from baking cupcakes in order to try out a vegan version of traditional chocolate chip cookies and I was happily surprised!

These were whole wheat chocolate chip cookies that were perfectly chewy in the middle, and crunchy on the outside. The kinds you dream about dunking in a glass of milk (soy of course) and enjoying as a midnight snack!

Once again as proof I did actually bake, my handy dandy blackberry provides you with an image:

I do promise I will be investing in a camera soon – I just havent found one I liked yet! For now the handy blackberry will have to do!

The Verdict: I would recommend you buy this book in a heartbeat! I’m excited to try out more cookie recipes along side my cupcakes!

 
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Posted by on March 24, 2010 in Baking, Chocolate, Cookies, Dessert, Food, Recipes, Vegan, Weight Loss

 

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For the love of…Tabouleh

Tabouleh is a middle eastern salad which has a personality of its own. Traditionally Tabouleh is made with bulgar wheat, and many professional chefs will say that it is impossible to marry the flavours which are incorparated in this traditional dish with any other grain. I however, disagree. But please take note, that this is my personal preference – I love making a sort of unconventional tabouleh by using cous cous instead of bulgar wheat. My reasoning is that cous cous takes significantly less time to cook, and is a hell of a lot easier to cope with. I for one cannot cope with having to soak the bulgar wheat before I cook it, nor do I have time to.

So here’s my quick and easy recipe for unconventional tabouleh, I hope you enjoy it as much as I do!

Ingredients

– 1 cup dry couscous
– 1/2 small red onion, diced
– 2 medium plum tomatoes, seeds removed and chopped
– handful of parsley sprigs, chopped
– 5-6 mint leaves, chopped
– juice of 2 lemons
– olive oil (about a tablespoon)
– sea salt and pepper (to taste)

A Method to the Madness

To 1.5 cups of boiling water, add the dry couscous. Turn to low heat and cover for about 3-5 minutes. Couscous is ready when the water has evaporated and the couscous is tender Remove from heat and fluff it around with a fork. Set aside and cool.

When couscous is completely cooled, add onion, tomatoes, parsley, mint and lemon juice. Mix well, removing any clumps in the couscous.

Drizzle in the olive oil and season with salt and pepper.

This recipe makes about 3-4 hearty portions. My favourite way to eat tabouleh is to load it up in a baby lettuce leaf and roll it up as a wrap. The cool, crunchy lettuce is a perfect match to the tartness of the tabouleh. You could even serve it on endives for a clever party-style canape!

 
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Posted by on February 3, 2010 in Food, salad, Vegan

 

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For the love of Fruit..

There’s something about cold weather that makes me love warm desserts. Although, to be fair, I do love them in summer too, especially topped with some vanilla ice cream. Just thinking about the sweet smell, the warm gooey texture with that cold ice cream. It’s absolutely perfect. My stomach is growling and i’m drooling at the thought of it.

We all have overly ripe fruit in our kitchens at some point. Those apples that you bought from the market thinking “I’ll take one to work with me every day!” and never do, and those pears that have sat there just that little bit longer than you hoped. Well, you have to do something with them – you can’t just leave them to rot or grow extra…bits!

This recipe is perfect for using overly ripe fruit, with that added sweetness. Note however that I said overly ripe and NOT mouldy! No extra growths are allowed – that’s just gross!

Ingredients

  • 2 very ripe pears, peeled, cut into quarters and cored
  • 2 apples, peeled, cut into quarters and cored
  • Broken pieces of 1 stick of cinnamon (you can just as easily use ground cinnamon – about 1tsp – or more, depending on how much you love cinnamon)  
  • Pinch of grated nutmeg
  • Juice of 1 lemon, zest peeled into strips with a vegetable peeler
  • Juice of 3 oranges, zest from 1 orange peeled into strips
  • 75g raisins or sultanas (any dried fruit will do)

Method

Preheat the oven to 180°C. Place the pear and apples quarters in an ovenproof dish with the cinnamon, nutmeg, raisins, lemon and orange juice with the zest strips. Cover the dish with foil and bake in the oven for about 35-40 minutes or until the fruit is just soft.

It’s that simple! Serve warm with a scoop of soy vanilla ice cream, or eat on its own. Great as leftovers too – cold with musili as breakfast. Amazingly satisfying!

 
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Posted by on January 28, 2010 in Breakfast, Dessert, Food, Ice Cream, Recipes, Vegan, Weight Loss

 

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