Tofu steak sounds like an oxymoron. Regardless of the less-than-flattering moniker of the dish, it is in actual fact very yummy – full of natural goodness and flavoursome. A block of hard tofu, about 500gm – sliced into 1cm thick, make criss-cross pattern by coring the top without cutting through the tofu Marinade: 1 tablespoon … 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
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
One of my fond memories of Hong Kong in wintertime is having bo chai fan at taipaidong. Taipaidong literally means, “big licence stall” and it generally refers to food stall operating in open air. You could say al fresco a la Chinoise. Bo chai fan and bo chai choy refer to dishes prepared in clay … Continue reading
There is nothing like a good soup to beat the winter blues. Soup doesn’t have to be complicated and elaborate. One of my favourite soups is miso soup. It is quick and easy and bursting with natural goodness. Miso is available in several different varieties but for best result go for unpasteurised organic barley miso. … Continue reading
Molee is a type of curry from Southern India and traditionally molee is best prepared with fish or seafood. But for a vegetarian the best thing to a fish is fake fish – fish made from bean curd and seaweed. Most Asian groceries carry a small selection of vegetarian friendly fake meat to cater for … Continue reading
