Glam_vghk • Veggie Cook• 前空姐·素食教煮

25/10/2024

Elevate your snacking with these 3-Ingredient Korean-style potato pancakes, perfectly crispy on the outside and soft on the inside — made with high-quality U.S. ingredients! Buddhist friendly, crispy, flavorful, and oh-so-simple, these are perfect for any occasion!

Savory Korean-Style Potato Pancakes
Ingredients:
- 3 U.S. Russet potatoes
- 1 U.S. organic carrot
- 2 tbsp U.S. flour
- 4 tbsp Tapioca starch
- ½ tsp Salt (adjust to taste)
- Oil for frying
( ½ julienned U.S. onion for allium version)

Dipping sauce:
- 1 tbsp rice vinegar
- 1 tsp korean corn syrup
- 1 tsp korean soy sauce
- 1 tsp sugar
- 1 tsp chopped korean chilies (optional)

Cooking Instructions:
1. Peel 1 potato and carrot, julienne cut (grate the potatoes and carrot using a box grater or food processor ) one potato along with one organic U.S. carrot.
Blend 2 potatoes in a blender until it becomes a smooth puree.

2. In a large bowl, combine the grated potatoes and carrot, then pour in the potato puree. Add the U.S. flour, tapioca starch, and salt. Mix well until everything is evenly coated.

3. Heat a non-stick pan over medium-low heat and add enough oil to cover the bottom. pour half of the mixture into the hot pan, flattening it with the back of a spatula to form a pancake about 1/2 cm thick.

4. Fry for about 3-4 minutes on each side or until golden brown and crispy. Adjust heat as necessary to prevent burning. Once cooked, transfer to a plate lined with paper towels to drain excess oil.

5. In a small bowl, mix all the seasoning and stir well, serve the pancake hot with the dipping sauce. Enjoy.your crispy, savory treat!

Tips
- For added flavor, consider mixing in julienned U.S. onions.

😋 The American Dream of Eating Healthy
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24/09/2024

Dive into deliciousness with this vegan maki! It’s made with U.S. pearl rice, organic avocados, and plant-based fish filet. The perfectly cooked and fluffy pearl rice, combined with delightful texture from the creamy & rich organic U.S. avocados, pairs wonderfully with the crispy U.S. plant-based fish filet. This is a sustainable twist on a classic favorite, every bite is bursting with flavor!

Ingredients
- 2 1/2 cup U.S. pearl rice
- 2 1/4 cups water
- 2 ripe organic U.S. avocados
- 1 pack U.S. plant-based fish filet
- 4 sheets nori
- 2 mini cucumbers
- 1 cup of chopped Japanese Fukujinzuke (福神漬 - ふくじんづけ)
- 12 sticks Pickled Burdock (牛蒡醬油漬 - ごぼうたまり漬け)
- 1/2 cup vegan U.S.mayonaisse
- ¼ cup Japanese sushi vinegar

- Soy sauce, for serving (optional)
- Wasabi and pickled ginger, for garnish (optional)

Cooking Instructions:

1. Prepare the Rice, rinse the pearl rice under cold water, cook the rice in the rice cooker, or steam for 30 minutes. Once finished, combine the cooked rice gently with Japanese sushi vinegar and let cool slightly.

2. Slice the avocado in half, remove the pit, and cut into thin strips. lay it on a cling firm and separate them evenly.

3. Deep fry the U.S. plant-based fish filets until golden brown. cut them into thick strips. Then clean & cut the cucumber into strips.

4. Spoon the vegan mayo into a small sized bag, tie a knot, then cut a small hole at the sharp end of the bag

5. Assemble the Maki
Place a bamboo sushi mat on a clean surface. Lay down a sheet of nori, shiny side down, on the mat. Spread a thin layer of rice over the nori, leaving about 1 inch at the top and bottom edge.
Arrange a few slices of Pickled Burdock, cucumber, plant based fish filet strips and fukujinzuke in the center of the rice, then squeeze a good amount of vegan mayo on top of the ingredients.
Roll the Maki starting from the edge closest to you, lift the mat and begin to roll the nori away from you, applying gentle pressure. Roll until you reach the exposed edge of nori. put a few grains of cooked sushi rice to seal the roll.

6. Place the sliced avocados on the sushi roll and gently press to let it stay.

7. Use a sharp knife to slice the roll into 6-8 pieces. Clean the knife between cuts for clean edges. Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger if desired. Enjoy!

😋 The American Dream of Eating Healthy
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09/08/2024

Who’s up for a refreshing non-alcoholic mint-lime fizzy drink? It’s perfect for hot summer weekends, especially when you can enjoy it while the Olympic games are winding down.

Ingredients:
- 1/2 cup fresh mint leaves
- 1/3 lime juice
- 1 lime
- 1/2 cup granulated sugar
- 2 cups club soda or sparkling water
- Ice cubes

Instructions:
1. In a medium saucepan, combine the mint leaves, 1/3 cup lime juice and 1/4 sugar. Bring to a simmer over medium heat, stirring frequently, until the sugar has fully dissolved.
2. Remove from heat and let the mint steep for 10 minutes.
3. Strain the mint syrup through a fine mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the mint leaves.
4. Juice half of a lime, a few sprigs of mint leaves, 1 tbsp of sugar, 2 tbsp of mint syrup, then fill glasses with ice cubes.
5. Top with club soda or sparkling water and stir gently to combine. Garnish with additional mint leaves if desired.

The sweet-tart mint-lime syrup combined with the fizzy club soda creates a refreshing non-alcoholic drink that's perfect for hot summer days. Adjust the amount of syrup to taste based on your preference for sweetness. Enjoy!

26/07/2024

Bring the flavors of Asia into your home with this delightful Sweet and Sour Tofu dish. By using quality U.S. ingredients, including high-protein U.S. tofu and plant-based patty, and nutrients-rich U.S. flour for the batter, you can savor the perfect balance of sweet and tangy in every bite. Dive into this irresistible culinary adventure today!
This recipe combines the bold flavors of sweet and sour sauce with the crispy texture of fried tofu, all made using high-quality U.S. produce.

Ingredients:
- 1 block U.S. high protein super firm, organic tofu
- 2 patties U.S. organic adzuki bean veggie burgers
- 1/3 can U.S. non-GMO tomato sauce
- 1 cup U.S. pineapple chunks
- ½ red bell pepper & ½ green bell pepper, cut into diamond shape

Batter:
- 3/4 cup U.S. all-purpose flour
- 2 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup cold water
- 1 tbsp Vegetable oil
- vegetable oil for frying

Seasonings for the tofu:
- 1 tbsp shacha sauce or BBQ sauce
- 3 tbsp vegan oyster sauce
- ½ tsp 5-spice-powder
- a pinch of salt and some peppers

Sweet and sour sauce:
- 6 tbsp U.S. tomato sauce
- 3 tbsp pineapple juice
- 2 tbsp white vinegar
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 5 tbsp water
- salt and pepper to taste

Sauce thickener:
- 1 tsp corn starch
- 2 tbsp water

Cooking Instructions:
1. A block of firm tofu, pad dry with a tea towel. Cube the tofu precisely into bite-sized pieces, marinate with salt, pepper, sacha sauce, vegan sauce & 5-spice-powder.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually pour in the cold water & oil while whisking constantly to form a smooth batter. Chill for 10 mins.
3. Clean and slice the bell peppers into diamond shapes.
4. Mixing together – tomato sauce, white vinegar, brown sugar, soy sauce, pineapple juice and water.
In another bowl, mix together 1 tsp corn starch & 2 tbsp water.
5. Coat the U.S. organic tofu & U.S. vegan patties in batter, carefully lowers the tofu cubes into the hot oil and fries them until golden brown, transfer the fried tofu to a paper towel-lined plate, set aside.
6. Add one tsp of oil in the wok, stir-fries the sliced bell peppers for 3 minutes, add the sauce and cornstarch water, cook for 8 to 10 seconds until the sauce thickens, put in the deep fried tofu & vegan meat, gently fold them into the sweet and sour sauce mixture, coating them evenly.
7. Serve the sweet and sour tofu hot, enjoy!

😋 The American Dream of Eating Healthy
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25/07/2024

Recipe ⬇️ Korean "Fried Chicken"
Crispy lion mane mushroom bites coated in a sweet and spicy Korean sauce, using gojugang, corn syrup and soy sauce.
They’re crispy and flavorful, just fingers licking good!

Ingredients:
- 3 lion's mane mushrooms, torn into bite-sized pieces
- 1 cup all-purpose flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup water
- 1 tbsp vegetable oil

Sauce:
- 2 tbsp gochujang (Korean red chili pepper paste)
- 1 tbsp soy sauce
- 2 tbsp tomato sauce
- 1 tbsp brown sugar
- 1 tbsp corn syrup
- 200ml Water

Cooking instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder & salt. Slowly whisk in the water until a thick batter forms.

2. Add the torn lion's mane mushrooms to the batter and coat evenly.

3. In a pot, heat 2-3 inches of vegetable oil. Working in batches, carefully add the battered mushroom pieces to the hot oil and fry for 4-5 minutes until golden brown and crispy. Transfer the fried mushrooms to a paper towel-lined plate.

4. In a small bowl, whisk together all the sauce ingredients.

5. Heat the sauce over medium heat. Add the fried mushroom pieces and toss to coat evenly in the sauce.

6. Serve the Korean fried "chicken" immediately, garnished with sesame seeds, or vegan mayo if desired. Enjoy!

23/07/2024

This delightful and healthy Japanese dessert! The combination of creamy sweet potato, the delicate sweetness of Mizuame (a sweetener from Japan) and Hokkaido beet sugar results in a deluxe dessert in the Japanese culture.
Followed by decorating it with some edible gold flakes, a comforting and elegant dessert!!

Ingredients:
- 2 sweet potatoes, 1 purple and one yellow, peeled and cubed
- 2 tbsp Mizuame (Japanese sweet syrup)
- 1 tbsp Hokkaido beet sugar

日式芋金團／わがし wagashi

12/07/2024

A colorful and nourishing Buddhist bowl with a Japanese-inspired sauce:



Ingredients:
- 1 cup cooked quinoa
- 1 cup boiled edamame
- 1 block of tofu, cubed
- 1/2 cup boiled fresh Euryale seeds
- half of yellow & red bell peppers, diced
- 1 handful of fresh greens
- 2 tbsp roasted mixed nuts

- Sauce:
- 2 tbsp sesame tahini
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup
- 1/4 tsp grated fresh ginger

09/07/2024

Raw food vegan sushi roll, with sliced cucumbers, paprika, cantaloupe, carrots & avocados, wrapped with some Romania lettuce and sesame dressing as dipping sauce, it was unbelievable good.

Different raw veggies provided a nice variety of fresh & crunchiness. The different colors and textures gives an appealing presentation too.

Wrapping the fillings in romaine lettuce leaves instead of rice & make it a gluten-free and low-carb option!

I found raw food vegan sushi is such a creative and healthy take on a traditional sushi roll. It's a satisfying and nutritious meal, give it a try.

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08/07/2024

Recipe ⏬ Gourmet & easy vegan zucchini fritters, it’s so addictive with the Korean dipping sauce:

Ingredients:
- 2 Korean zucchini, julienne
- 2 carrots, julienne
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tsp vegan fish sauce
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Korean chili powder
- 3/4 cup water / broth

Korean Dipping Sauce:
- 1 tbsp soy sauce
- 1 tbsp corn syrup
- 1 tbsp rice vinegar
- 1 tsp Korean plum extract
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional for spice)

**Instructions:**
1. Cut the zucchini into strips, then add 1 teaspoon of salt, stir and let it sit for 10 minutes, then squeeze out all the excess water.
2. In a large bowl, mix together the julienned zucchini, carrot, flour, cornstarch, baking powder, salt, and pepper, slowly mix in the water until the vegetables are coated with the batter & well combined
3. Heat a large pan over low-medium heat and add 2-3 tbsp of oil.
4. Scoop heaping tablespoons of the batter into the hot oil, flattening slightly. Fry for 3-4 minutes per side until golden brown.
5. Drain the fritters on a paper towel-lined plate.
6. In a small bowl, mix together the seasonings for the Korean dipping sauce.
7. Serve the warm zucchini fritters immediately with the dipping sauce on the side. Enjoy!

16/02/2023

Vegetarian Wellington Beef.

Ingredients:
Filling:
2 packs of vegan minced meat (Omnipork)
1 head of cooked red cabbage
1 piece of frozen puff pastry

Duxelles:
1 pack of button mushrooms
1 pack of portabello mushrooms
1 pack of shiitake mushrooms

Seasoning:
(Omni Pork Filling)
2 tbsp vegan oyster sauce
½ teaspoon paprika
¼ teaspoon pepper
1½ tsp Dijon Mustard
1 tsp liquid smoke
pinch of salt

(Duxelles)
2 tbsp vegan butter
Some salt and pepper

Cooking Instructions:
1) Cook the Duxelles first: chop all the mushrooms, fry all the mushrooms on high heat, turn to low heat and slow cook for 15 to 20 minutes, until the water evaporates, season with salt and pepper.
When the mushrooms are slightly cool, use a handheld blender to blend the mushrooms until it becomes a paste.
2) Defrost the Omni pork, add all the seasonings and mix well.
3) Mash the beetroot and mix with 1/4 seasoned vegan minced pork.
4) Lay the puff pastry on top of a piece of parchment paper, then spread a layer of Duxelles evenly on the pastry. Follow that up by spreading the vegan meat filling evenly on top of the Duxelles. Once both layers have been evenly spread, lay the vegan meat and beetroot filling in a line in the middle of the pastry for easy rolling
5) Roll the puff pastry from one side to the other, and roll it tightly, with the puff pastry closed facing down. Fold the parchment paper on both sides, bake in the oven at 180 degrees for 30 minutes.
6) After 30 minutes, tear off the parchment paper on the surface, brush the soy milk on the Wellington roll, and bake for another 10 minutes until the surface is golden.

23/09/2022

泰式小食拼盤：沙嗲雞好香口、泰式魚餅很香辣。
脆炸新豬肉丸生菜盞配沾醬好惹味
紅咖哩雜錦蔬菜天貝配蒟蒻麵湯底濃郁
四重芝士楓糖薄餅非常驚艷，四種純素芝士跟餅底很夾，餅底鬆軟，淋上楓糖漿美味滿分😋😋
焙茶無花果蛋糕，冇蛋冇奶但係非常鬆軟，加上少許焦糖脆脆，香氣和甜味在嘴裏爆發的感覺太讚！

Absolutely amazing food, love the vibe and everything.

Root Vegan 本原純素

17/09/2022