2) Heat the vegan butter in another pot and fry the chopped onions until softened.

3) Then, add the crushed garlic, oregano and the sliced mushrooms. Fry till the mushrooms are cooked and softened.

4) Add the all purpose flour and stir fry for around 1 min. 

5) Then, add in the coconut or any other non dairy milk you are using and vegetable stock. Keep on stirring till it reaches a simmer. It should be perfectly thick and creamy by now.

6) Add in the salt, pepper and dijon mustard together with the cooked pasta. Toss well.

7) Garnish with thyme and serve warm. If it thickens up after some time, add 1/2 cup hot water, stir and warm it up. It should loosen up and be creamy. 

(223rd Recipe Credit :  LovingItVegan)

Method
1. Heat a medium sized saucepot and fry the pounded ginger.

2) Add in the mushroom powder and sambal oelek.

3) Now, pour in 3 cups of water and add the hardier vegetables like zucchini, snow peas and capsicum first. Let the soup boil then reduce fire and let it simmer for 5 mins.

4) After 5 mins, add in the cherry tomatoes, shimeji mushrooms and peanuts. Boil again for another 5 mins. 

5) Lastly add in the silken tofu and stir. Cook for another 2-3mins on low heat. 

6) ​Add the corn flour mix and let the soup thicken. This will happen instantly.

7) Serve warm garnished with sesame seeds and coriander leaves. 
(222nd Recipe) 

I recently tried this delicious Grilled Tofu on Quinoa at the Food For Thought Cafe at the National Museum of Singapore. I'm not usually a fan of quinoa but to be honest, this was quite delicious. Quinoa was not cooked plain but with veg stock and it was topped with a vegetable tomato gravy and again topped with the grilled tofu.  Its vegan and gluten free too! The portion size was quite small for a whopping $16 but its a good take away recipe to try at home. The ingredients below serves 1.

Ingredients (For Flavoured Quinoa)

• 1/2 cup quinoa
• 2 cups vegetable stock (low salt)
• Salt if required

Ingredients (Vegetable Tomato Gravy)

• 2 tbsps canola oil
• 1 small yellow onion, chopped small
• 3 garlic cloves, pounded 
• 1/2 can of Hunts diced tomatoes/1 large tomato cut into medium sized cubes
• 1 tsp garlic herb salt (see picture below)
• 1 tsp chilli flakes
• 1/4 of a large zucchini cut into strips
• 1/2 of red capsicum, cut into strips
• 1/2 cup of shimeji mushroom (10 heads), rinsed
• Salt per preference
• 1 block of firm tofu, cut into 4 rectangle steaks

Method 
1) Firstly, rinse and cook the quinoa in the vegetable stock till all the liquid has evaporated.

2) Next, grill the tofus in shallow oil. Remove them when slightly golden brown and leave them on kitchen paper to absorb the oil. 

3) Start getting the ingredients of the vegetable tomato gravy ready. Add 2 tbsps of canola oil to medium sized pot and start frying the chopped yellow onion and garlic.

4) Next add the garlic herb blend spice powder and chilli flakes.  

5) Add the sliced zucchini, red capsicum and shimeji mushrooms. Let them cook on medium heat for 5 mins.

6) Afterwhich, add the diced tomatoes from the can or chopped tomatoes. 

7) Let the whole gravy cook on medium heat for 10 mins. Check for seasonings and add more salt or garlic herb salt, if required.

8) These are the ingredients I used for this recipe.

9) Serve the tomato vegetable stew on top of a bed of quinoa and top this with the grilled tofu steaks. Garnish with a sprig of coriander leaf.