Mains

There’s nothing quite as comforting as a bowl of spaghetti bolognese. And there aren’t many things that can come quite as close to recreating a meaty sauce with than with Textured Soy Protein (TVP). As a by-product of soy oil extraction, TVP is a processed…

It’s apparent that we all – well, most of us I’m sure – love a good burger. We grow up watching our favourite characters in tv series, movies and cartoons tucking into this impossibly perfect food. I remember one of my siblings having a notebook…

Luffa is one of those vegetables that I’ve been eating occasionally, without ever really knowing what it actually is. Ironically, I’ve also been passing by it regularly in the local markets, without knowing that it was luffa! My recent discovery of what it was, buying…

I normally shy away from making Malay food, since it is not my territory. But it would’ve been criminal to at least not give Nasi Ulam a shot! Nasi is ‘rice’ in Bahasa, and Ulam refers to a traditional spread of selected local leaves and herbs, eaten…

After having my first taste of Pad Thai in Thailand as a 16-year-old, I was hooked. I recall having a plate of steaming Pad Thai cooked by the roadside for only 25 Baht! I wonder how much it is these days! Pad Thai is a…

I was blessed to start off my plant-based advocate career with premium new health brand Spoon Health. I was assigned to produce recipes which incorporated their quinoa products, including Royal Quinoa. The team wanted to make a supergrain like quinoa more appealing to the Malaysian…

One of the things that saves me at every Aidilfitri Open House? That steaming fragrant turmeric coconut broth with mixed vegetables and mungbean noodles over leaf-wrapped compressed rice. I’m a sucker for all coconut-based broths and Lontong is one of few plant-based dishes available during…

This is one of two recipes developed for a Malaysian newspaper article about tempeh, and updating its image for it to be seen as a health food. And so it should! Containing 20% complete protein and a great source of micronutrients like riboflavin and phosphorous,…

This recipe means a lot to me, because it was part of my first-ever public cooking demo! I was invited by Dataran Pahlawan Megamall in Melaka to do the demo as well as a talk about my plant-based journey.  What made my day was not…

I had never heard of a nut loaf until my Danish husband told me that his plant-based mother made it for Christmas. I’m sure she has a brilliant recipe which I have yet to ask for, but just to challenge myself, I wanted to see…