Mar 9, 2021
Chickpea and Coconut Curry
1kg dry chickpeas (soaked overnight)
4 garlic cloves
300g brown mushrooms
2 white onions
2L coconut milk
2 sprig rosemary
6 pc Thai lime leaf
6 pc fresh red chili
2L mineral water
Fresh Thai basil
500g pesto (base recipe)
- In a saucepan fry the garlic, fresh chili, mushroom and onion til golden.
- In a different pot, boil the already-soaked chickpeas with the lime leaf until tender, but not soft.
- Scoop the chickpeas into the vegetable mix along with the turmeric and pesto, pan fry quickly adding some water.
- Finally, add the coconut milk and a bouquet garni with lime leaf and rosemary.
- Simmer the curry to thicken.
- To finish, add fresh Thai basil.
By Bombay Dreams
2 whole green chilies, chopped
2 potatoes, medium size
2 tbs chopped ginger
2 tbs oil
1 tsp garam masala
½ tbs clove powder
½ cup roasted gram flour powder
½ tbs cardamom powder
2 tsp cumin powder
2 tsp cumin seeds
½ cup chopped coriander
1 tbs coriander seeds
Salt, to taste
1 tbs red chili powder
Oil, for roasting
2 tbs tomato paste
- Boil the potatoes and beetroot separately with some salt and water for 10 to 12 minutes on medium flame.
- Once done, grate the potatoes and deep fry them; then let the mixture cool down.
- Peel and grate the beetroot and squeeze out the excess juice. Pan sauté the grated mixture with cumin seeds, chopped green chili, ginger and salt to taste; then let the mixture cool down.
- Take a mixing bowl. Combine all the ingredients and mix well, add roasted gram flour powder.
- Grease your palm with a teaspoon of oil so that mixture does not stick. Now make a small lemon size ball, flatten it between your palms and make round shaped cutlets. Use same process for remaining mixture.
- Place a sheet of parchment or lightly oiled aluminum foil in the basket/tray. Now place the cutlets into a single layer.
- Using the display panel, select “Airfry,” then adjust the temperature to 375°F (190°C) and set the time to 12 minutes, then touch start.
- Preheat for 3 minutes. When the display indicates “Add Food” insert the cooking tray in the center position.
- When the display indicates “Turn Food,” carefully flip the cutlets
- Once beetroot cutlet/tikki/patties are crispy and golden brown, take them on to the plate and serve hot with coriander mint chutney.
Xiao Long Bao – Omnipork Siu Loong Bao
By Crystal Jade
160g Napa cabbage
4g chopped ginger
4g agar powder
200g cake flour
8g vegetable oil
120g hot water (70°c)
50g diced bamboo shoots
300g chopped tientsin cabbage
40g vegetable soup
10g vegetarian oyster sauce
¼ tsp white pepper powder
6g soy sauce
- Heat the pot with a little vegetable oil. Put chopped ginger and Napa cabbage to sauté. When the cabbage starts to soften, add water to boil.
- Simmer around 3 minutes. Season with salt for taste. Keep aside to cool.
- Mix agar powder and 400g of cabbage soup in another pot. Heat the mixture until boiled then pour it into a container.
- Let the mixture cool then move it to the fridge till it turns into a jelly-like texture. Remove from the fridge and dice small.
- Sieve the cake flour and add vegetable oil into the mixing bowl. Add hot water in and mix quickly. Roll the dough into a ball-shape.
- Cover the dough with a wet towel for 30 minutes to let the dough rise.
- Put Omnipork, bamboo shoot, Napa cabbage in a mixing bowl and mix well. Add vegetarian oyster sauce, white pepper and soy sauce to marinate.
- Slowly add in vegetable soup and let the mixture slowly absorb the liquid. Keep aside.
- Take out the dough and sprinkle with flour. Roll it well and cut into small 12g pieces.
- Flatten them with a wooden rolling stick to a diameter around 10cm. Place 10g stuffing and 12g soup jelly and fold the skin to a siu loong bao shape.
- Steam for 8 minutes. Serve with Chinese vinegar and ginger slices.
By Ma…and The Seeds of Life
40g chia seeds
200ml of filtered water
½ red onion finely chopped or mini cubed
2 tbs tamari
10g powdered seaweed
(N.B: Chef Tina uses wakame but nori or kelp work, too. And she powders hers herself in a Vitamix, but pre-powdered is also fine)
2 tbs flax oil (optional — it makes the chiaviar shinier and enhances the sea flavor)
1 lemon — juice and zest
- Using a whisk, mix chia and water together until the chia expands and absorbs water.
- Add seaweed and tamari, lemon juice and zest, chopped onion and flax oil.
- Adjust to your liking (e.g., you may want to add more water or tamari).
Can be stored in the fridge for up to a week.
Braised Tofu and Burdock Root
By Soil to Soul
300g tofu, firm, sliced (4cm x 4cm x 1cm)
300g burdock roots, peeled and fine julienned
3 Korean green chili peppers, seeded and fine julienned
2 tbs perilla seed oil
2 tbs rice syrup
1 tbs soy sauce
1 tbs fermented green plum extract
2 tbs grapeseed oil
½ tsp fine salt
1 tsp black sesame seeds
Mix everything together.
Sweet and Sour Mixed Mushrooms
By Miss Lee
100g king oyster mushrooms
100g lion’s mane mushrooms
35g red bell pepper
¼ green apple
100g glutinous flour
1L rice vinegar
600g brown sugar
300g white sugar
50g sweet and sour sauce
15g dark soy sauce
- Cut mushrooms into small pieces
- Dice pineapple and bell pepper; slice zucchini and green apple
- Stir together ingredients for the sauce and set aside
- Coat the mushroom with glutinous flour thoroughly
- Pan-fry mushrooms until golden brown and crispy, set aside
- Using the same pan, stir fry pineapple and bell pepper dices, set aside
- Heat sauce in the pan, add in mushrooms, pineapple and bell pepper dices, stir to coat the ingredients with the sauce evenly, until sauce starts to bubble and thicken
- Plate up and garnish with zucchini and green apple slices
Read about how these Hong Kong restaurants and others have developed their new plant-forward menus and just how tasty they are here.