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This lemon pie tastes sour, sweet, stuffing flavorful and chewy, and very fun to be made !. Suitable to accompany your weekend with family.

  • 2 cups all-purpose flour, plus more for dusting
  • 2 Tbsp. sugar
  • 1/8 tsp. salt
  • 1/2 cup very cold vegan butter
  • 1/2 cup ice-cold water
  • 1/2 cup sugar
  • zest of 1 lemon*
  • 2/3 cup fresh lemon juice
  • 1/3 cup coconut cream**
  • 1 Tbsp. agar-agar powder
  • 1 (14-oz.) packet silken tofu
  • 2 Tbsp. arrowroot flour
  • 1/2 tsp.+ ground turmeric***
  • 3/4 cup aquafaba (chickpea canning liquid)****
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. vanilla extract
  • 1 cup sugar
  1. CRUST: Preheat the oven to 350 degrees F.
  2. Place the flour, sugar, and salt in a large bowl and stir to combine. Add the cold vegan butter and work it through with clean fingers until the dough resembles bread crumbs, Add the water, 1 Tbsp. at a time, kneading after each addition, until the mixture forms into a ball.
  3. Lightly dust a cutting board with flour. Place your ball of dough on top and press it into a flat, round disk. Cover with an inverted bowl and place it in the fridge for 10 minutes.
  4. Remove the dough from the fridge, place it on a well-floured surface, and roll it out so that it's about 12 inches in diameter.
  5. Carefully transfer it to a 9-9.5" glass pie dish and press it up the sides. Remove or fold down any overhang. Prick holes in the bottom with a fork. Place it in the freezer for 5 minutes, then bake it for 30 minutes. Remove it from the oven and let it cool completely on a cooling rack. I let mine cool overnight, uncovered, at room temperature.
  6. FILLING: Place all of the ingredients into a blender and puree until totally smooth. Transfer to a saucepan, place over medium-high heat, and whisk continuously until the mixture has thickened, about 5 minutes. It goes from not-thick to THICK really fast, so keep whisking until the mixture is noticeably thicker. Once thick, pour the filling into the cooled pie crust and let set, at least 15 minutes.
  7. MERINGUE TOPPING: Pour the aquafaba into the very clean bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar and vanilla and beat on medium-high speed until the mixture holds soft peaks, 5-10 minutes. With the motor still running, add the sugar, a little at a time, and beat until the mixture holds stiff peaks. It will take another 10-20 minutes of beating. If you think you have stiff enough peaks but you aren't sure, hold the bowl upside down; if the meringue stays put, it's ready.
  8. ASSEMBLE: Spoon the meringue on top of the pie, making sure that it touches all of the sides. Make little peaks as you go. Bake for 5 minutes (this will just set the top), then carefully brûlée it with a kitchen torch if you have one. You can also increase your oven temperature to 400 degrees F and place your pie under a broiler for the final minute of cooking.
  9. Allow it to fully cool on a cooling rack (I placed mine in the fridge because I'm impatient), and serve! Best eaten the day it's made. The bottom gets a bit watery if you keep it overnight.

*My lemons were tiny and I LOVE lemon zest, so I zested two!
**Stick a can of full-fat coconut milk in the fridge overnight. It'll separate into solids (coconut cream) and liquids (coconut water). You just need the coconut cream for this recipe.
***I wanted my pie a bit yellower, so I added just a pinch more turmeric. The color deepens after you cook the filling.
****1 standard 15-oz. can should give you enough aquafaba for this recipe, but you can buy two cans just to be safe.

The chicken recipe smeared with honey sauce is seasoned with five Chinese herbs, ginger and garlic. Will accompany your lunch, try to make it.

  • 8 chicken drumsticks (skin on)
  • 1 packet Ready Sauce honey soy chicken (120g)
  • ½ cup dark brown sugar
  • ½ cup hoisin sauce
  • ¼ cup barbecue sauce
  • 1 tsp Chinese five spice powder
  • 2 cloves garlic (crushed)
  • 1 tbsp ginger (grated)
  • ½ tsp salt
  • Mint leaves
  • Ginger (finely sliced)
  • Onions (finely sliced)
  1. Preheat the oven to 180°C. Combine all the ingredients in a mixing bowl, and transfer onto a baking paper lined oven tray. Roast for 45 minutes and baste often.
  2. Remove the chicken from the oven and strain the sauce into a saucepan. Boil until the sauce is thickened. Pour back over the chicken and roast for a further 15 minutes.
  3. Remove from the oven, garnish with mint leaves, finely sliced ginger and onions, and serve hot with steamed rice.

Healthy, simple and rich in fiber, strong chewy veggie burger recipes made from beans, cashews, and spices! Add your favorite toppings like chipotle cream sauce, and potato chips! Naturally vegan and gluten free. You should try this recipe.

  • 1 Tbsp. ground flax
  • 3 Tbsp. water
  • 2 Tbsp. olive or avocado oil, divided
  • 3/4 cup diced sweet white onion
  • 2 large cloves garlic, pressed or minced
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1/2 cup roughly chopped cashews or almonds
  • 1 and 1/2 tsp. cumin
  • 1 and 1/2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. dried oregano
  • a few dashes hot sauce
  • salt + pepper
  • ~1/2 cup oat flour (GF if necessary)
  • 5-6 toasted buns
  • Easy Vegan Chipotle Crema
  • guacamole - your favorite recipe or this one
  • lettuce
  • red onion, sliced thin
  • your favorite [vegan] potato chips
  • sliced tomato
  1. BURGERS: Add flax and 3 Tbsp. water to a small bowl. Mix and set aside to gel, about 10 minutes.
  2. Meanwhile, add onion to a small saucepan over medium heat with 1 Tbsp. olive oil. Season with salt and pepper, and sauté until translucent, 3-5 minutes. Add garlic, and sauté for another 30 seconds - 1 minute. Transfer to a large bowl.
  3. Add chickpeas to a food processor, and pulse until broken into small pieces. It should look like rice/riced cauliflower. Add it the same large bowl.
  4. Add cashews to the food processor, and pulse until broken into small pieces. Add it to the large bowl same bowl.
  5. Add cumin, chili powder, smoked paprika, oregano, hot sauce, a healthy dose of salt and pepper, and the flax-water mixture, and mix to combine. Add oat flour and mix until combined. The mixture will be slightly tacky, but easily shaped into a patty with wet hands. If it's too wet, add more oat flour 1 Tbsp. at a time.
  6. Shape into 5-6 patties, wetting your hands slightly between forming each patty. I like making my patties more flat and round so that they fill up the entire bun. You can also make them more short and stout - up to you!
  7. Heat a skillet over medium heat. Add 1 Tbsp. oil, and cook each patty on one side until browned. Flip, and cook until browned on the other side.
  8. ASSEMBLE: Toast your buns with a bit of oil in a pan over medium-low heat. Spread a healthy dose of chipotle crema on the bottom bun. Add your patty. Top with guac, lettuce, red onion, tomato, and lots of crunchy potato chips. Devour!.

Bluechoc fudge layer pie. Is a cake made from blueberry and chocolate mixture naturally gluten free, vegan and free of refined sugar. Easily made with healthy nutritious ingredients. Try to make this cake.

  • 150g almonds
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 150g creamed coconut block (or coconut butter)
  • 2 tablespoons cacao powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 50g creamed coconut (or coconut butter)
  • 100g cashew nuts
  • 50g dates (pitted)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 75g frozen blueberries
  1. In advance: Soak the cashew nuts in water for at least an hour (several hours or even overnight is fine too). Drain them before use (you will use them in the top layer).
  2. Base layer: Use a food processor to grind the almonds down to a meal. It's fine if this meal is a little rustic with tiny pieces, rather than finely ground.
  3. Add the vanilla extract and maple syrup until everything comes together. This mixture should stick together nicely between your fingers when pressed.
  4. Line a loaf tin with parchment paper and compact the mixture down very firmly to create a 'crust' base layer. Pop it in the fridge whilst you make the next layer.
  5. Middle layer: Soften the creamed coconut block (unless it is soft already) by chopping it finely and then placing in a heatproof dish. Place that dish into a pan containing about an inch of water. Heat up the water, which should then gently melt the coconut. When melted, add the cacao, maple syrup and vanilla extract. Mix in thoroughly.
  6. Compact this down onto the base layer. Press down with the back of a spoon. If the mixture starts to coagulate then simply press down with the pads of your fingers instead (I always end up doing this with my fingers. The warmth of your hands seems to allow it to be pressed down without coagulating).
  7. Pop it back in the fridge whilst you make the top layer.
  8. Top layer: Finely chop the creamed coconut. Pop the chopped coconut, soaked cashew nuts, dates, vanilla and maple syrup into the food processor and blend thoroughly until there are no pieces and everything is evenly combined.
  9. Add the frozen blueberries last of all. Blend in the processor and combine thoroughly.
  10. Spread the top layer on evenly.
  11. Pop it in the fridge for at least an hour, until to top layer firms up (alternative pop it in the freezer if you want it faster).
  12. To serve: Slice and serve. This keeps well for a few days in the fridge or keeps for a couple of months in the freezer.

Special healthy recipes for you. A powerful liver cleanser, this deep red juice hydrates the body while calming inflammation. Try to make this recipes.

  • 2 Beetroot
  • 1 Pink Grapefruit
  • 2 Small Apples
  • 1 Organic Lemon
  • 1 Bunch of Parsley
  • 2 inch chunk of Ginger
  1. Wash all produce well.
  2. Peel the beet.
  3. Add all ingredients through juicer and enjoy!.

There’s no need to peel ginger before juicing. Much of the nutrients are in the skin or just beneath. Scrub the root well. If you are new to juicing ginger start with a small piece, see how you like it and gradually increase the dose. Buy organic ginger whenever possible.

We made a new variant of the onigirazu recipe, named vegan onigirazu. Which is a LARGE nori sheet warped sandwich that can fit lots of fun fillings and the perfect refuel meal after your workout. In this version of Onigirazu we decided to use turmeric quinoa instead of the traditional white sushi rice and accompany this sandwich with our very own delicious miso ginger sauce. You should try this recipes.

  • 2 organic nori sheet
  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tsp turmeric powder
  • pinch of black pepper
  • pinch of salt
  • Any veggies of your choice will work here. Be creative. We use:
  • 1/4 English cucumber sliced
  • 1 carrot shredded
  • 1/2 avocado
  • 1/2 roasted/cook or pickled beet
  • 1 leaf of Swiss chard or Romain lettuce gives the sandwich a nice crunch
  • Handful of fresh cilantro
  • 2 tablespoons tahini
  • 3 tablespoon miso
  • 2 ″ fresh ginger root peeled
  • juice of one lime
  • 1 tablespoon coconut aminos
  • 2 tablespoon coconut nectar or maple syrup
  • 1 tablespoons apple cider vinegar
  • 1/8 cup water less or more
  1. Turmeric Quinoa: Pour the quinoa into a fine mesh strainer and rinse under running water for at least 30 seconds. Drain well.
  2. Combine the rinsed quinoa and water with turmeric, pepper and salt in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 12 minutes. Reduce heat as time goes on to maintain a gentle simmer.
  3. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
  4. While the quinoa is cooking prep your veggies. Wash, peel, slice, shred, etc.
  5. Miso Ginger Sauce: Blend all ingredients in a high speed blender until smooth and creamy, adding water as needed.
  6. Assemble: Lay out individual nori sheet on a length of cling wrap, on a working surface, shiny side down.
  7. Drop 1/4 of the quinoa in the center, and flatten.
  8. Now pile veggies of your choice (chard, avocado, carrot, beet, cucumber, cilantro) over the quinoa (right to the edges of the quinoa).
  9. Top with second 1/4 of quinoa.
  10. Fold the nori as a package, bringing up each corner to meet in the middle, with some overlap.
  11. Fold the cling wrap up over, seal relatively tightly, then flip over and let sit five minutes.
  12. Prep up the second nori wrap in the same way.
  13. Slice packets in half using a sharp, wetted knife, and enjoy either warm or (same day) cold. Dip in the miso ginger sauce as desired.

Udang cucur is a street food recipe of malaysia. The crispy and delicious shrimp fries served with a spicy sauce will add to your appetite. Similar dishes can be found when visiting Indonesia and Singapore.

  • 1 cup plain flour
  • 3 tbsp rice flour
  • 5 large prawns (cut into small chunks)
  • 1 whole onion (thinly sliced and caramelised)
  • A handful of bean sprouts
  • 2 spring onions (cut 5cm strips)
  • 1 carrot (cut in thin 5cm strips)
  • Salt, pepper and sugar (to taste)
  • ½ cup water
  1. Combine plain and rice flour together in a large bowl.
  2. Add prawns, onions, bean sprouts, spring onions and carrots in the bowl.
  3. Slowly add in the water and mix well. The mixture shouldn’t be too thick or runny. Ensure that all ingredients are coated well with flour.
  4. Season with a pinch of salt, sugar and pepper.
  5. Heat up oil in wok. Slowly put in some of the fritter batter into the hot oil and deep fry for a few minutes until crunchy. The size of each fritter is up to you, smaller ones give more crunch, while larger ones have a soft, fluffy texture on the inside.
  6. Drain and remove excess oil. Allow to cool for a bit and serve warm.

Spicy Ramen recipe with various delicious toppings. Try make this recipes in your home, you will love it.

  • 3 packages ramen noodles
  • 1½ tbsp sesame oil
  • 3 cloves garlic (minced)
  • 5-6 cm piece of ginger (minced)
  • 3 tsp chili bean sauce
  • 3 cups chicken stock
  • 3 cups dashi
  • 3¾ tbsp soy sauce
  • ¾ tbsp sake
  • 2 tsp salt (to taste)
  • 1 ½ tsp granulated sugar
  • 20gms dried kombu
  • 30gms bonito flakes
  • 1 lt water
  • Homemade Chashu
  • Menma (fermented bamboo shoots)
  • 1 soft-boiled egg
  • 3 pieces of nori (seaweed)
  • 3-6 slices Narutomaki (Japanese fish cakes)
  1. Preparing the Dashi: Wipe your kombu with a damp cloth to clean off any impurities, then make a few shallow cuts into the kombu.
  2. Add the water to a pot and add the kombu to and the pot. Allow it to soak for about 30 minutes before turning on the heat.
  3. Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
  4. Add the bonito flakes and return to the heat. Allow the water to simmer for another 1 minute. Be careful not the let it boil over.
  5. Remove the dashi from the heat and wait for the bonito flakes to sink to the bottom of the pot.
  6. Finally, strain the dashi and use for the rest of this recipe. If there is any leftover dashi it can be stored in the fridge for about 1 week.
  7. Preparing the Soup: Heat up the sesame oil in a large pot and add your minced garlic and ginger. Sauté until fragrant.
  8. Add the chilli bean sauce and mix well.
  9. Next add the rest of the ingredients for the soup and allow it to simmer for several minutes over medium low heat.
  10. Season the soup with salt, and then strain the soup through a fine mesh strainer or cheese cloth into another pot.
  11. Once the soup is done, prepare the ramen noodles as per packet instructions.
  12. Place the noodles in a bowl and add your toppings before ladling over with the soup. Serve immediately.

A quick and healthy breakfast recipe. It only takes 15 minutes to make it. You should try this singapore recipe.

  • 1 cup small dried Chinese mushrooms
  • 300g thin fresh egg noodles or Singapore noodles
  • 1 cup (150g) fresh peas or frozen peas
  • 1 tablespoon peanut oil
  • 1 tablespoon mild curry powder
  • 1 carrot, peeled, halved lengthways, thinly sliced diagonally
  • 1 red capsicum, seeded, thinly sliced
  • 250g Chinese barbecue pork, thinly sliced
  • 100g small cooked prawns, peeled
  • 2 tablespoons kecap manis (sweet Indonesian soy sauce)
  • 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry
  • 4 green onions, trimmed, thinly sliced
  • Coriander leaves, to serve

  1. Place the mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain mushrooms well and squeeze out any excess liquid.
  2. Place noodles and peas in a heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to soak. Drain well.
  3. Meanwhile, heat peanut oil in a wok over high heat. Add the curry powder, carrot and capsicum and cook, tossing, for 1-2 minutes or until aromatic. Add the pork, prawns, kecap manis, shaoxing wine, half the green onions and the noodle mixture and cook, tossing, for 2-3 minutes or until heated though and well combined. Remove from heat.
  4. Divide the noodles among serving bowls and sprinkle with coriander leaves and remaining green onions. Serve immediately.

Try to make this recipe. Chickens are combined with spicy peanut sauce to create a winning mid week meal. You will love it.

  • 125g roasted unsalted peanuts
  • 2 onions, roughly chopped
  • 3 garlic cloves
  • 1/4 cup (60ml) sweet soy sauce*
  • 2 teaspoons brown sugar
  • 2 teaspoons chilli sauce (not sweet chilli)
  • 300ml coconut milk
  • 2 tablespoons vegetable oil
  • 4 chicken breasts on the bone, cut into 3 pieces with a cleaver or sharp knife
  • 275ml Massel chicken style liquid stock
  • 1 long red chilli, seeds removed, very thinly sliced, to garnish
  • 2 kaffir lime leaves, finely shredded, to garnish
  • Steamed jasmine rice, to serve

  1. Preheat oven to 170°C. Pulse nuts, onion and garlic in a food processor to a rough paste. Add ketjap, sugar, chilli sauce and 1 tablespoon coconut milk. Set aside.
  2. Heat oil in a large frypan over medium heat and brown chicken all over. Place on a baking tray and transfer to the oven while you make the sauce.
  3. Drain fat from pan. Add peanut paste and cook 1-2 minutes until fragrant.
  4. Add stock and remaining coconut milk, bring to boil, then simmer for 5 minutes. Return chicken to pan and cook for a further 5 minutes. Garnish with chilli and kaffir lime leaves and serve with rice.

* Available from Asian supermarkets.


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