I found this recipe below for Vegan Potato Omelette online and I tweaked it to add yellow onion and baby spinach to add flavor and nutrition. Its a very versatile dish and you can add sliced olives, capsicum or or even boiled kidney beans for added protein. And its gluten free too since we are using chickpea flour.

Ingredients (To serve 6-8 wedges)
2 tbsp vegan butter
2 tbsp olive oil
1 small yellow onion, sliced thinly
2 cups baby spinach
2 tsps garlic herb salt
1 tsp chilli flakes
2-3 large potatoes, steamed, skin removed and cut into small cubes
2 cups chickpea flour
Salt
1 cup (+/-) water 

Method
​1) First mix the chickpea flour, salt and water to form a thick batter. Pour this over the steamed cubed potatoes and mix well.

2) Next take a saucepan or a skillet and melt the vegan butter with the olive oil. Then add in the yellow onion and fry on medium heat.

3) Next, add in the washed baby spinach.

4) This will be followed by the garlic herb salt and chilli flakes. Check for salt. Then add in the chickpea potato mix. Press it down flat with a metal spoon. Add some vegan butter on the sides and on top so that it will cook golden brown when we flip it over.

5) Loosen the sides with a spatula or a flipper. Put a flat large plate over the pan and do a quick turn. Slide the omelette back into the pan and cook the other side.

6) Enjoy this delicious omelette with baked beans and a cup of hot steaming tea. 

Do you have any idea how difficult it is to get hold of a delicious vegan cake? As vegan cakes lack eggs, butter and milk to create that soft pillowy texture of the regular cakes, finding one which is delicious and soft is not easy. Many a times, I have bought vegan cakes and brownies but only to get home to a dry crumbly one which is not worthy of its name at all. So I decided to attempt to make one of my own albeit trepiditiously. I'm more of a cook not so much of a baker.

I came across this following recipe in veggie desserts and it turned out quite good. My vegan girls loved it and it didn't last long in the fridge! The ganache was totally lick-worthy but I felt the cake itself could use more sugar and moisture as it was a little dry. The following recipe yieds a 6x3 inch high cake which can be cut into 10 reasonably sized slices. 

Ingredients 
Cake Batter 
300ml (1 and 1/4 cups) unsweeteened dairy free milk - soy milk, almond milk)
1 tbsp lemon juice 
150 gm (2/3 cup) vegan butter or margarine
3 tbsp golden syrup/maple syrup
2 tsp instant coffee granules

2 and 1/4 cups (275gm) plain flour
1 cup ( 225gm) caster sugar
4 tbsps unsweetened cocoa
2tsp baking powder
1 tsp baking soda

Chocolate Ganache
1/3 cup (75gm) vegan butter 
1 and 2/3 cups icing sugar
4 tbsps unsweetened cocoa 
2 tbsps water 

Method
1) First, preheat the oven to 180 deg C or 350 F. Lightly grease 2 round baking pans of 6x3 dimensions.
2) Get a small bowl and mix the lemon juice into the dairy free milk. Set aside to curdle into buttermilk consistency.   

3) Next, get a small pot and melt the vegan butter on low heat. Add the coffee granules and golden syrup. Stir till mixed well, switch off fire and let it cool 

4) Sieve the flour, cocoa powder, sugar, baking powder and baking soda into a large bowl.

5) Now, mix in the coffee butter mixture and the curdled dairy free milk into this sieved flour mix. Mix well but don't over mix. 

6) Your batter should be of slightly thick consistency.  

7) Pour the batter into the 2 prepared baking tins and bake in the oven for 30 mins or until a skewer comes out clean. Allow the cakes to cool completely. 

8) For the ganache, whisk all the ingredients in a bowl.

9) Slice off the top layer of one of the cakes so that the ganache can be applied evenly onto a flat cake. Start icing the top of the sliced cake. Sandwich with the other cake and spread the icing over the top of the cake. Freeze it for 30 mins to an hour to set the ganache.  

10) Serve with a hot cup of plain tea to enjoy it to the fullest.

Winter season in Singapore? How unlikely but its happening right now. Siingapore located right on the equator is facing winter like temperatures...a cool 23 deg C ! Its so unusual for a country in the tropics which faces average temperatures of 33-34 deg C. Singapore and the surrounding regions are in the Northeast monsoon period which sets around mid Nov and lasts till March which brings in all the rains and winds at this time of the year.

This cool climate has seen restaurants selling soups a higher patronage. Even at home, we are all craving for hot soups to warm our insides. Just the other day, my older daughter craved for tomato soup and not being a fan of the Campbell version which is laden with preservatives and tastes so artificial, she ventured into the kitchen to make her own home made version. It was fortunate we had in stock all the ingredients she needed.  

Ingredients (Serves 2)
2 tbsps EVOO
4 shallots, sliced thin
800 gm canned tomatoes 
1 cup water
1 tsp dried oregana
Salt and chilli flakes
2 large basil leaves, chopped fine
A swirl of cashew cream (see tip below)

Method 
1) Heat a saucepan and add in the olive oil. Fry the shallots for 3-5 mins. 

2) Now, add in the canned tomatoes and 1 cup water.

3) Now add in the dried oregano, salt and chilli flakes and let it come to a boil. Reduce the fire and simmer for 5 minutes.

4) Add in the basil leaves, simmer for 5 more minutes.

5) Blend the mix to a thick soupy tomato mix.

6) Garnish with a dash of pepper, more basil leaves and a swirl of cashew cream. Cashew cream can be made by soaking a handful of raw cashew nuts in hot water for 15 mins. Then blend to form a thick vegan cream. 
(Recipe No : 225)

I love rice. Period. If you ask me to go even two days without rice, I would go crazy. Its basically because I'm Asian and for all Asians, rice is a staple food. But the only catch is that too much rice, even brown rice, tends to lead to flabby arms, love handles, belly fat which doesn't seem to go away no matter how hard I tried. So, for the past 3 weeks I have reduced my rice intake to only 2-3 tbsps at every meal. Just so that I can trick my mind to believe that I am still eating rice! It seems to be working so far albeit rather slowly though I am often hungry. So I decided to try alternatives to rice firstly quinoa and after reading countless recipes on cauliflower rice, today I tried using that as an alternative.

My first reaction after I cooked Fried Cauliflower Rice? I went WOW! It was so delicious. And I mean out of the world delicious! I wished there and then that my travelling husband was there to try it. He would have been totalled blown away as well. Do you know what's the best part ? I could eat as much as I want!! They are no carbs here. Just the goodness of cauliflower, mushrooms and spinach! Next time I ought to add tofu to get my protein fix as well. I bought prepackaged cauliflower rice but you can easily make your own by processing cauliflower into little rice-like crumbs.

if you are amazed by the higher quality of the photos in this post as I am, I have to give credit to the camera feature of the latest Iphone 11... amazing HD quality! It even beat my DSLR camera!!

Ingredients (Serves 1-2)
1) 2 tbsps oil and another 2 tbsps oil
2) 5 cloves garlic, minced
3) 250gm white button mushrooms
4) A small piece of red capsicum sliced thin
5) 3 cups baby spinach
6) 300gm cauliflower rice
7) Salt, pepper and chilli flakes
8) 2 tbsps chopped scallions for garnish

Method
​1. First heat a medium sized pot and fry the garlic in 2 tbsps canola or any other veg oil.

2) Add in the salt, pepper and chilli flakes.

3) Add in the mushrooms and red capsicum strips at this juncture. Let them simmer till they are soft and cooked. 

4) Your next step would be to add in the spinach. Let the whole mix cook on low to medium heat till all the water evaporates. 

5) In the meantime, add 2 tbsps of canola oil into a skillet pan and fry the cauliflower crumbs for 5-10 minutes till its golden brown.  

6) Once all the water has evaporated from the mushroom mix and the cauliflower rice is cooked, pour the mushroom mix into the skillet pan.

7) Mix and stir fry the cauliflower rice and the vegetables. Once all mixed well, taste for seasonings and add accordingly.  

8) Serve warm with chopped scallions as garnish.

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)