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Bento Box Idea: Miso and Sake Yakisoba

The school year is going to begin soon (sadly)! I wanted to put together more on-the-go-friendly, and easy to prepare meals for all my college and working friendos out there!

I’ve recently been making more Asian-style food for myself, and I LOVE noodles. As a kid, noodles were a staple in my household, and we often throw together very nutritious and nourishing noodle soups for a quick dinner or lunch.

Quorn vegan fillets was something I chanced upon when I was on one of my grocery runs. The company had set up a tasting booth in my local supermarket. When I tried it, I was pleasantly surprised! While I don’t often eat meat (and I don’t think you should have it TOO often), I wanted to try it out in one of my meals, and this so happened to be it. If you’re not vegan or would like to substitute some other form of protein, go ahead and try it out!

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Main Course

Vegan San Choy Bau

I’m ethnically Chinese, so my family and I often frequent Chinese restaurants! Growing up, Peking duck used to be one of my favourite dishes to have at Chinese restaurants, and I love it especially when they used the meat, stir-fried it with other veggies and wrapped it in lettuce cups! These are called San Choy Bau, and is basically a stir-fry wrapped in lettuce. Of course, things are quite different now, but I wanted to recreate a vegan-friendly version of that dish. Or at least something that comes close to it!

In this recipe, I replaced the duck with tofu! Firm tofu is best in this recipe. Also, I like to freeze my drained tofu before I use it, and then thaw it overnight so that it’ll lose some of it’s water content in the thawing process. I added in little kenyan beans (you can substitute with fine green beans) for a little crunchiness and added veggies in the stir-fry! When serving, you can also added sliced cucumber if you wish.

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