I made this last night for dinner at a spur of the moment. Unfortunately, I didn’t have any tempeh in the fridge otherwise I would have added it to replace the minced meat. Nevertheless, it turned out really yummy. 1 small onion, chopped 2 cups of cooked beans, or 1 can 4 medium size tomatoes, … Continue reading
I love it when I get feedback from my friends, families and readers. Tanya from Hong Kong is a young mum of two gorgeous boys, and a yoga instructor (in her former life she was a kick-ass regional marketing manager for a major US media channel). She wanted to know more about sprouting. My response … Continue reading
One of the easiest ways to start growing your own food (and start reducing your food mile) is sprouting. It requires minimum effort and low maintenance but it gives you so much more in return. Sprouts are living food, rich in beneficial enzymes, essential amino acids and a good source of fibre. There is nothing … Continue reading
To get ample protein and calcium from a single vegetarian meal is a no brainer. I never cook rice on its own. I always cook it in combination with buckwheat and quinoa. And I tend to use basmati (for its low GI) as my preferred rice, and also because the three grains (quinoa and buckwheat … Continue reading
This is an easy soup to make. Perfect for a cold winter evening. The orange juice and lemon zest give the soup that special zing – a simple way to jazz up a vegetarian dish. 225 gm of mixed lentils 1.5 litres of water or vegetable stock 2 bay leaves 1 teaspoon of mixed herbs … Continue reading
You have searched your conscience and your soul and you are decided. You have made the choice to become a vegetarian. But how do you actually transition from an omnivorous to a vegetarian or vegan? I did it gradually. I transitioned into a vegetarian while living in Hong Kong, a city of meat and more … Continue reading
