Recipe List

January 10, 2022
|
Plant-Based Food

Bahn Mi

Olive Oil
Baguette
Tofu
Pickled Carrot & Onion
Cucumber
Cilantro
Chilli
Sriracha
Hoisin
Mayonaise

  • Fry off tofu strips in oil until crispy.
  • Slice baguette horizontally, heat in oven on low heat for a few minutes while prepping ingredients.
  • Once heated, remove and spread mayonaise. Add pickled carrot, onion, cucumber sliced into strips, cilantro, diced chilli, tofu and then a few lines of hoisin and sriracha.

‍

Noodle Soup (Lazy Phở)

Sesame Oil
Thick Rice Noodles
Garlic
Tofu
Bean Shoots
Red Onion
Thai Basil
Cilantro
Lime
Chinese Rice Wine
Soy Sauce
Sriracha
Chilli

  • Prepare rice noodles by soaking in a pot/bowl of boiled water. Drain once soft and do not resist to bite.
  • Cube tofu, fry off in a wok using sesame oil then add diced red onion, garlic, ginger, finely sliced cilantro stems and chilli.
  • Cook off for a few minutes, then add Chinese wine, soy sauce, sriracha and thai basil.
  • Add decent amount of noodles to a soup bowl (or if this is dinner for one, straight to the wok) spoon on soup.
  • Serve with fresh lime, topped with bean shoots, cilantro leaves, green onion and drizzled with sriracha.

‍

Pad Thai

Olive Oil
Thick Rice Noodles
Garlic
Spring Onions
Bean Shoots
Carrot
Soy Sauce
Tomato Sauce
Sriracha
Brown Sugar
Lime
Cucumber
Peanuts
Fresh Chilli
Black Pepper

  • Prepare rice noodles by soaking in a pot/bowl of boiled water. Drain once soft and do not resist to bite.
  • Slice garlic and add to wok with oil, heat and cook for a minute. Add tomato sauce, soy sauce, sriracha, black pepper and brown sugar.
  • Add softened noodles to wok with grated carrot, sliced green onion and bean shoots. Stir constantly and cook off for a few minutes, add juice from quarter lime.
  • Serve with side of sliced cucumber and lime. Top with additional bean shoots, finely chopped peanuts and chilli.

* Optional - Fry off small cubes of tofu in separate fry pan, add to dish just prior to serving.
‍

Pad Med Ma Muang

Tofu
Onion
Garlic
Red & Green Peppers
Chillies
Cashews
Oyster Sauce
Chilli Sauce
Soy Sauce
Pepper
Brown Sugar
Rice

  • Put rice in cooker or pot of water.
  • Fry tofu until golden. Add garlic and onion, cook util soft. Add diced peppers.
  • Add oyster sauce, chilli sauce, soy sauce, pepper and sugar.
  • Add 1/3 cup of water.
  • Add roasted cashews just prior to serving.

* Optional - Garnish of chilli, green onion, bean shoots. Serve with side of sliced cucumber.
‍

Pineapple Fried Rice

Onion
Garlic
Pineapple
Carrot
Capsicum
Peas
Cashews
Coriander
Pre-Cooked Rice (Fried rice doesn't work well with fresh cooked rice, it will go super gluggy. Leftover/day old rice is best)
Soy Sauce
Lime
Turmeric, Curry Powder, Salt, Pepper

  • In a wok, fry off diced onion and garlic.
  • Add chopped carrot, capsicum and peas. Cook off for a few minutes.
  • In small bowl add 1TSP Turmeric, 1/2TSP Curry Powder, Salt, Pepper, Lime juice (1/4 lime), 1/4C Soy/Tamari. Stir well until no lumps.
  • Add pineapple to wok, cook off for a minute then add cooked rice and sauce mix. Cook off for a few minutes, add cashews and coriander.

‍

Rice Paper Rolls

Olive Oil
Rice Paper Sheets
Vermicelli Noodles
Cilantro
Carrot
Peppers
Cucumber
Chilli
Tofu
Hoisin Sauce
Garlic
Ginger
Soy Sauce

  • Prepare rice noodles by soaking in a pot/bowl of boiled water. Drain once soft and do not resist to bite.
  • Julien carrots, slice peppers, cucumber and tofu into strips.
  • Fry off tofu in a small fry pan until golden.
  • In a small sauce bowl, add soy, hoisin, finely sliced garlic, garlic, chilli and cilantro stems.
  • In a large fry pan, add about 2 inches of boiled water.
  • Very carefully lay ripe paper sheet in the hot water, ensure it is coated but does not fold over itself. You need to have a full sized plate ready beside you to remove it once soft to transfer.
  • Once softened sheet is on plate, lay small amount of rice noodles, 2 slices each of carrot, cucumber, peppers and tofu. Top with cilantro leaves.
  • Gently peel the sheet from the plate and pull over the ingredients so they are just covered, pull the left and right side of the sheet on top so they stick. At this point you will need to firmly grip the ingredients and roll it onto itself, similar to a burrito. The tighter you are able to do this, the better the roll will keep together.
  • Serve with soy-hoisin dipping sauce!
    ‍

San Choy Bao

Olive Oil
Mushrooms
Textured Vegetable Protein (TVP)
Carrot
Ginger
Garlic
Chilli
Green Onion
Iceberg Lettuce
Hoisin Sauce
Soy Sauce

  • In small pot, add TVP with beef stock and boiled water. Cook until soft.
  • In pan, fry off garlic and ginger. Add very finely diced mushrooms and cook until soft. Add TVP.
  • Stir in a generous amount of hoisin sauce with a splash of soy.
  • Remove lettuce leaves carefully to keep them intact as a bowl shape. Place 2 on each serving plate.
  • Layer mushroom mix, then add small amount of grated carrot, sliced green onion and chilli.
  • Serve, eaten in a similar way to a taco.
    ‍

Singapore Noodles

Olive Oil
Vermicelli Noodles
Onion
Celery
Carrot
Red & Green Peppers
Green Onion
Garlic
Ginger
Soy Sauce
Curry Powder, Salt, Black Pepper

  • Prepare rice noodles by soaking in a pot/bowl of boiled water. Drain once soft and do not resist to bite.
  • Fry off sliced onion, ginger and garlic in a wok. Add thinly sliced carrot, celery and peppers.
  • Add noodles to wok, with soy sauce and curry powder. Season well with salt and pepper.
  • Serve topped with sriracha or fresh chilli.
    ‍

Soba Noodle Stir-Fry

Sesame Oil
Soba Noodles
Mushrooms
Broccoli
Bok Choy
Garlic
Soy Sauce
Pepper
Sesame Seeds

  • Cook soba noodles according to packet instructions.
  • Fry garlic in wok until softened, add small cuts of broccoli, bok choy and halved mushrooms then cook until softened.
  • Add soba noodles, soy sauce and generous amount of black pepper.
  • Serve topped with sesame seeds.
    ‍

Greens Stir-Fry

Sesame Oil
Bok Choy
Broccoli
Zucchini
Garlic
Ginger
Soy Sauce
Sriracha
Chinese Rice Wine
Sesame Seeds
Black Pepper
Tofu (optional)
Brown Rice (optional)

  • Cook brown rice in pot or rice cooker.
  • Heat oil, add large diced tofu, fry until golden. Add garlic, ginger, broccoli, zucchini and bok choy. Continue cooking until bok choy has wilted.
  • Add soy sauce, sriracha, water, chinese wine, black pepper.
  • Serve on rice topped with sesame seeds.

‍

Thai Green/Red/Penang Curry

Olive Oil
Curry Paste
Onion
Garlic
Green, Yellow & Red Peppers *Green and Yellow for green curry, Red and Yellow for Red & Penang
Carrot * Red & Penang only
Green Beans
Peas *Green Curry only
Lime
Chilli
Soy Sauce
Brown Sugar
Coconut Cream
Cilantro
Brown Rice

  • Cook brown rice in pot or rice cooker.
  • In wok, fry off garlic, ginger, cilantro stems. Add curry paste, stir well. Add carrot, cook until soft followed by diced peppers and sliced green beans.
  • Add coconut cream, lime juice, soy sauce, brown sugar. If green add peas at this point.
  • Cook for roughly 5-10 minutes until sauce has thickened.
  • Serve on brown rice garnished with cilantro and a lime wedge.
    *Crispy cubed tofu also makes a good addition to Thai curry, however it needs to be cooked separately and thrown in last minute or the texture is hella soggy.

‍

Thai Loaded Fries

Potato (Or Frozen fries, depends how lazy you are)
Cucumber
Tomato
Bean Shoots
Chilli
Coriander / Cilantro
Green Onion
Sriracha
Garlic Sauce / Garlic Mayonaise
Lime

  • Slice potato into strips, fry off in oil on medium-high heat until crispy.
  • Serve on plate topped with sliced cucumber, diced tomato, bean shoots, chilli, cilantro leaves in that order.
  • Squeeze lime juice over top, drizzle with garlic sauce then sriracha.
  • Cry tears of happiness over how delicious this is.
    ‍

Vietnamese Noodle Salad

Vermicelli Noodles
Carrot
Cucumber
Papaya
Green Onion
Chilli
Peanuts
Lime

  • Prepare rice noodles by soaking in a pot/bowl of boiled water. Drain once soft and do not resist to bite.
  • Add into large serving bowl with grated carrot, finely diced cucumber, grated papaya, thinly sliced green onion, diced chilli. Mix well.
  • Garnish with lime juice and chopped peanuts.
    ‍

Thai Noodle Salad

Pad Thai Noodles
Carrot
Coriander / Cilantro
Green Onion
Capsicum
Red Chilli
Soy Sauce
Maple Syrup
Sriracha
Lime
Peanuts

  • Prepare rice noodles by cooking on the stove until soft.
  • Meanwhile, grate carrot, slice onions and coriander, thinly slice capsicum and combine in a bowl.
  • Drain noodles, add to bowl with salad ingredients and toss.
  • Add soy sauce, honey, sriracha and lime juice. Mix well.
  • Add lime juice and chopped peanuts.
  • Garnish with lime juice and chopped peanuts.