An Exercise In Trivial Pursuits

Fatshion, Food & Frivolities – Life in Las Vegas & Singapore


Leave a comment

Meatless Monday: Veggie Burger

IMG_3638

Here’s something I made from scratch – burger patties and the burger buns! If I can do it, so can you. The burger buns recipe is actually French Bread Rolls to Die For found on allrecipes.com. I will continue experimenting with the bread but the patties are good on their own, so if you have no bread, just eat them alone anyway.

The recipe below is for 6 burger patties and is an original.

IMG_3639

Veggie Burger

Serves 6. Prep time: 20 minutes. Cooking time: 30 minutes.

2 cups water

1/2 cup dried lentils

1 tablespoon olive oil

1 cup diced canned tomatoes (I used Fire Roasted but you can use any kind)

2 cups beans (I used chickpeas but you can use pinto or anything else)

1 cup corn kernels

1 cup shredded cheddar (I used Cheddar Jack)

1 cup breadcrumbs (I used Panko because it’s so crunchy)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon ground tumeric (Optional)

2 large eggs (beaten)

IMG_3640

Method:

1. Boil lentils in water for about 15 to 20 minutes until tender. Drain and mash.

2. In a large mixing bowl add all the ingredients (tomatoes, beans, lentils, corn, cheese, spices, egg, breadcrumbs except olive oil) and mix till thoroughly combined. Best to use hands and feel free to squish everything. Quite fun! LALAALA…

3. Divide the mixture into 6 patties.

4. Fry the patties in olive oil over medium-high heat. Try not to crowd the pan. Cook 3 – 5 minutes on each side until brown.

5. Serve on its own or in a burger bun!

YUM! I popped the 2 leftover patties into a toaster oven for lunch the next day and it was soooo good with extra spicy sambal!

IMG_3641


1 Comment

Meatless Monday: Chickpea Curry

IMG_3197

So I was hankering for some old fashion Singaporean street snacks in a paper cone just the other day… Growing up in Singapore, the Kachang Puteh man was a staple on street corners, even game arcades and most often at the cinema. If you were to ask me, it’d be very difficult to pick between having some tasty kachang puteh and some buttery popcorn – as a child of multi-cultural Singapore, I’d say I want both and all at once if possible. My favourite kachang puteh variety would be the steamed chickpeas (followed by the peanuts a close second) and this brings us to the perfect segue (or so I say), to today’s recipe – the chickpea curry.

T shared the original recipe with me and asked if I could make it. Chickpeas are great for vegetarians because they are high in protein, allowing us to take a break from eggs and tofu. I tinkered with it a little and what I’m sharing below is what we had for dinner. This curry I made has a little kick but is not too spicy. I’ll definitely be making it again soon!

IMG_3198

Chickpea Curry

Serves 2 to 4. Prep time: 10 minutes. Cooking time: 30 minutes

2 medium potatoes (peeled and cubed)

1 cup cauliflower florets (about 1/2 a small head cut up)

1/2 cup carrots peeled and chopped

2 tablespoons vegetable oil

1 medium onion (diced)

1 teaspoon minced garlic

2 tablespoons (meat) curry powder

2 teaspoons garam masala

1 teaspoon ground ginger

1 1/2 teaspoon cumin

1 teaspoon salt

1 can diced tomatoes (14.5oz)

1 1/2 cup coconut milk

1 can chickpea (rinsed and drained)

2 tablespoons butter (Optional)

Method:

1. Put peeled and cubed potatoes and chopped carrots in a covered pot of water and bring to a boil. Simmer until potatoes are tender. Add cauliflower florets to the pot and turn down the heat for 5 minutes.

2. In a pot or pan, heat cooking oil. Brown the onions and garlic.

3. Add curry powder, garam masala, cumin, salt and ground ginger to the oil and stir for about 1 min.

4. Add diced tomatoes, coconut milk, butter and chickpeas into the browned spices. Stir over medium high heat.

5. Add potatoes, carrots and cauliflower last.

6. Stir and simmer for 10 minutes on medium heat.

IMG_3199

Mmmm… super yum! Served with steamed basmati rice and some crispy papadum! Protein, fiber and carbs all rolled in one meal!

ps. I bought 5 tins of Garbanzo beans (chickpeas) for 88c each! HOW CHEAP IS THAT?!??!?! Can’t wait to cook this again… YUM!

IMG_3196


Leave a comment

Meatless Monday: Banana Cream Pie

20140127-103129.jpgThis is not my recipe but it’s definitely meatless! And hey, vegetarians love sweets too! I’m sharing this recipe because it’s delicious and this is what I served up for my first Vegas Christmas at home just about a month ago! T and I first made this together during our “mini-moon”. It was delicious and it was surprisingly easy to make.

IMG_2097

The Banana Cream Pie recipe came from Lynn Cole’s Facebook post –> HERE and I’ve used a store-bought Graham Pie Crust for both times I made it.

Banana Cream Pie

1 (9 inch) pie crust, baked
3 cups whole milk
1 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
1 1/2 tablespoons butter
1 1/2 teaspoon vanilla
2 bananas

Directions:

  1. If using graham crust, brush with egg white and bake at 350 for 6 minutes or until golden.
  2. In a large saucepan, heat the milk.
  3. In a glass bowl, combine the sugar, flour and salt; gradually stir in the hot milk. stirring constantly, cook until thickened.
  4. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat and blend in the butter and vanilla.
  7. Let sit 10 minutes.
  8. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  9. Let cool.
  10. Top with sweetened whipped cream and toasted coconut.
  11. Refrigerate 4 hours before serving.

IMG_2099 IMG_2100

I skipped the bit with the toasted coconut (because I don’t like coconut) but it still tastes great! 


2 Comments

Meatless Monday: Braised Tofu & Eggs

IMG_2538

Hello! I hope some of you have tried my recipes! Please tell me if you do and if you have ways of improving them.

This is a modified recipe that I used a long time ago to make braised pork belly in Soy Sauce (Tau Yew Bak). I no longer eat pork but still crave that slightly caramelly taste of this sauce. Today’s recipe is essentially Vegetarian Tau Yew Bak or Tau Yew Bak no Bak. Heehee… *Tau Yew is soy sauce. Bak refers to flesh or meat (in this instance, pork).

This braising method is easy and fuss free. I’m using dark soy sauce because it produces a darker sauce though milder in taste (less salty) compared to light soy. But otherwise it’s about the same as regular soy sauce. If you don’t have dark soy, regular soy will do too. Add a total of 5 tablespoons of light soy instead. It’ll be equally salty but lighter in colour.

What I like about this modified recipe is that, it’s fast and easy to make, yet still satisfies my craving. I love braise sauces over plain steamed rice – my kind of comfort food.IMG_2531

Braised Tofu & Eggs (Vegetarian Tau Yew Bak)

Serves 2 -4. Prep time: 5 minutes. Cooking time: 45 minutes.

3 cups water

4 hard boiled eggs

4 garlic cloves (smashed with the back of a knife to release flavour)

4 tbsp dark soy sauce

3 tbsp light soy sauce

3 tbsp brown sugar

Salt & pepper to taste

1/2 block of tofu (cut into small rectangular pieces)

1 stick of cinnamon

2 star anise

3 cloves

IMG_2532

Method:

1. Heat up a pot with 3 cups of water and bring to boil then lower heat.

2. Add tofu, garlic, soy sauces, brown sugar, soy sauce, cinnamon, cloves and star anise. Then stir  gently to mix everything.

3. Bring to a boil then add peeled hard boiled eggs.

4. Lower the heat to medium and braise for 15 minutes.

5. Turn the heat to lowest for another 25 – 30 minutes.

6. Serve with steamed rice.

And there you have it – vegetarian tau yew bak aka braised tofu and eggs!


Leave a comment

Meatless Monday: Pinterest Finds

Oh wow! It’s the last Monday of the year. Such an exciting 2013 it has been for me. Several years ago, I had a list called 35 by 35 – some outrageous or challenging things I wanted to do by the time I turned 35. I scrapped that list sometime last year and decided to yahoo it. I only managed to complete 1/3 of the list yet I’ve done more than I had set out to do. The essence of the list was to keep myself on my tippy toes, get healthier as well as break out of my comfort zone. Baby steps like exercising in a mixed gym, to running a public race (yes, I was embarrassed about sweating in public and being the last person), to eating healthier. Turning vegetarian was a surprise because I just wanted to consume less meat. Long story short, I’m still avoiding foods with faces and there are many things I enjoy eating. Other than the recipes inspired by family and friends, I’ve also gone on Pinterest for guidance on how to expand my meatless repertoire. So many delicious things to eat! Nibbly things, rich bakes, roasted noms… YUM!

Here are some of my favourites of these pins in the Very Vegetarian board:

  1. Honey Parmesan Roasted Brussel Sprouts
  2. Easy Egg Muffins
  3. How to Make a Rice Ball
  4. Mozzarella Stick Recipe
  5. Gnocchi Gratin with Gorgonzola Dolce
  6. Gabrielle’s Winter Tomato and Corn Soup

Happy holidays! Enjoy eating! And see you in 2014!


1 Comment

Meatless Monday: Creamy Carrot & Potato Soup

IMG_1632Most families I know have their own version of the ABC Soup (essentially carrot and potato in a clear broth that is so easy it’s like ABC). I usually cook mine with hearty chunks of carrots, potato, tomato and onions – sometimes, corn on a cob too. This is a variant that I came up with that is a cross between a creamy pumpkin soup and the ABC soup. (I even served it with my very first loaf of homemade bread on the day I made this!)

Is this fusion? Who cares! It’s vegetarian, it’s my original recipe and it’s so yummy! I think so anyway.

Creamy Carrot & Potato Soup

Serves 2 – 4. Prep time: 10 minutes. Cooking time: 30 minutes.

1 tablespoon vegetable oil

1/2 tablespoon of minced garlic

4 small potatoes

1 medium-sized carrot

1/2 medium onion chopped

1 teaspoon salt

1/2 tablespoon meat curry powder

1/2 cube of vegetable stock

1 teaspoon rosemary (optional)

1/2 cup milk (I used evaporated milk)

3 cups water

IMG_1630

Method:

1. Cut carrot and 3 potatoes into smallish chunks. (The remaining potato chopped up and saved for later.)

2. Heat vegetable oil in a medium-sized pot to brown the garlic, followed by onions.

3. Add carrots and potatoes into the pot.

4. Pour water, meat curry powder, rosemary and vegetable stock cube  into the pot.

5. Turn to medium heat and simmer for 20 minutes until potatoes and carrots turn somewhat soft. Don’t forget to stir constantly.

6. Puree mixture in a food processor or stick an immersion blender into pot. Then return pureed soup back into pot (if you’re using a food processor).

7. Add salt, milk and the remaining potato chunks, then simmer for another 10 minutes (stir constantly). If the soup is too thin, add a little more milk or some heavy cream or, boil it down to preferable viscosity.

8. Serve hot with ground black pepper to taste!

IMG_1629

IMG_1631

The floating bits of potato give the soup some bite. I do love a chunky soup like the New England Clam Chowder but since this soup is supposed to be CREAMY, it shall remain largely such.

20131118-203030.jpg


5 Comments

Meatless Monday: Cauliflower Mash

20131031-151802.jpgMashed potatoes are great. T and I love potato almost everything – he more than I do. This recipe came about because I was trying to cook something that would keep for a while, is easy to make and lower in carbohydrates (we eat a lot of potato, rice and pasta as vegetarians and T doesn’t like vegetables in general).

This recipe is just a little healthier using cauliflower than potatoes because it is a tad lower in carbohydrates. This doesn’t mean you should eat heaps of it because it still has stuff like butter, milk and cheese in it. I like that you can make a huge batch, then serve it as a side dish over several days and it doesn’t lose flavour or go bad. Also, I got to use my new favourite kitchen appliance – the Cuisinart Immersion Hand Blender.

20131031-152019.jpgCauliflower Mash

Serves 4 to 6. Prep Time: 5 minutes. Cooking time: 20 minutes.

1 medium head of Cauliflower

1 cup milk

1 cup shredded cheddar (you can use any cheese you like)

1 tablespoon garlic powder

1 teaspoon butter

1 tablespoon dried basil

Method:

1. Chop up the cauliflower into florets and drop it into a pot of boiling water. Boil till the florets are soft enough to be pierced by a fork.

2. Pour out all the water and mix all the ingredients (except basil) in the same pot.

3. Use an immersion blender or a food processor to blend everything together.

4. Sprinkle dried basil as a garnish upon serving.

TAH DAH!! If you want to, you can make this recipe lower in fat by using skim milk or low fat cheese.