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Cooking my way through an evergrowing stack of cookbooks. To inspire myself and maybe you too! Veggie friendly.

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Jamur Tiram Masak Kecap

Oh how I love mushrooms! This is a quick and easy stir fry, with sweetness from kecap manis and gula java. With some heat from red chillies and usual suspects such as garlic, onion, green onion and celery leaves. I think I'll add some lime juice tomorrow, too.

Served on rice cooked with pandan leaves.

Recipe from Java, by @anakbungsukookworkshops

#mycookbookjournal #javacookbook #vegan #plantbased #indonesianfood by @mycookbookjournal

Nohut Dürümü
Aka spiced chickpea wrap with Piyaz salad

Chickpeas warmed in a good amount of olive oil and spices, with a salad of sumac spiced red onion, tomato, red pepper and parsley. The dressing is just some lemon juice and good olive oil.

The wrap is a spinach kulcha: a green flatbread made with spinach, yogurt, sesame seeds, cumin and za'atar, filled with sesame seeds, green onion and coriander leaves.

It's a very simple and yummy combination!

Nohut Dürümü from Sebze by Özlem Warren
Spinach Kulcha from the Levantine Vegetarian by Salma Hage

#mycookbookjournal #plantbased #dinnerwrap #westasiankitchen #cookbookcooking by @mycookbookjournal

Corn and Fennel Chowder with Coriander and Green Chilli

This chowder turned out pretty spicy, since I put a whole Serrano chilli in it. It did warm me up though, which is a good thing in the cold and wet weather we are having :) A very tasty soup and perfect for this season.

This was my first time using a plantbased heavy cream (cashew based) and it was really good.

From Honey & Co Daily

#mycookbookjournal #vegan #soupfordinner #cookbookcooking by @mycookbookjournal

Macha chilli oil

Condiments are a thing in my household lately. I could use up all sorts of Mexican dried chillies that I had laying around for this oil. I added guajillo, cascabel, arbol, ancho and szechuan peppercorns. It has kombu, peanuts, garlic, rice vinegar and sesame seeds too.

This tastes very good! Am gonna add more chillies and chop it up some more; I had the blender malfunction cause I forgot to add the rubber band and had to stop blending 😐

From Linger

#mycookbookjournal #salsamacha #lingercookbook #chillioil #plantbased by @mycookbookjournal

Roasted Cauliflower and Potatoes with Cilantro-Mint Chutney

A quick and yummy dish, again from Linger.

Veggies tossed with oil and spices, then oven baked. A wet chutney with lime, coriander and mint leaves.

Tossed with baby spinach: voila!

#mycookingjourney #vegan #plantbased #lingercookbook #dinnersalad by @mycookbookjournal

Pan-Fried Tofu with Pickled Topping

This is another quick and easy dish: tofu with light dusting of potato starch is pan fried and topped with coriander leaves, chilli and pickled olive greens, then served on a soy sauce dressing. The olive greens are super umami and a bit funky and tie everything together.

Served with some steamed rice, pan fried mushrooms and green beans.

Another hit from The Vegan Chinese Kitchen by Hannah Che

#mycookbookjournal #veganchinesekitchen #plantbased #cookbookcooking by @mycookbookjournal

Krispies with Peanuts and Goji Berries

These are spelt crispies since I couldn't find rice crispies anywhere. The Krispies are made by melting marshmallows in browned butter, then stirring everything together and pressing it down in a cake tin and sprinkling it with some sea salt flakes.

These are very simple to make and very dangerous cause I kept on snacking on them. Managed to find plantbased marshmallows too. Think I would put slightly less crispies next time, for a better ratio of sticknyness to chewyness.

From Baking and the Meaning of Life by Helen Goh

#mycookbookjournal #bakingsnacks #vegan #bakingandthemeaningoflife by @mycookbookjournal

Mushroom Cheung Fun

Cheung fun are steamed rice noodle rolls and something I like to order when eating dim sum. I like the soft slippery yet chewy texture with the savory filling and sweet soy sauce.

I decided to make some myself today. The recipe is for ten 'crepes'; this is what I yielded 🤣. It was really hard but also incredibly fun to make and I think at the end, I had gotten the hang of it.

The filling is pan fried shiitake and garlic with some soy sauce, combined with sliced green onion and coriander leaves.

On the roll goes a sweet soy sauce, tahini and sesame seeds.

This was soooo good! I would make this again, but will also keep an eye out for ready made noodle sheets 😊

From Linger by Hetty Mckinnon
#mycookbookjournal #vegan #plantbased #yumcha #lingercookbook by @mycookbookjournal

Fresh triple onion noodles

I made noodles today 🥰 This was the second time ever and it was surprisingly easy to do.

The noodles have blanched green onions in the dough, green onion crispies as a topping and a sauce made of the oil the onions were fried in, mixed with salt, sugar and soy sauce.

A super simple and tasty recipe!

From Emma's Amazing Asia Veggies by @emmadethouars

#mycookbookjournal #diynoodles #vegan #plantbased #dinner by @mycookbookjournal

Stir-Fried Corn & Pine Nuts

Such an easy and tasty dish, that felt quite decadent because of the big amount of golden roasted pine nuts 🤤

There's also green onions, garlic, red bell pepper, carrot and edamame beans. Made glossy with a potato starch slurry, then topped with sesame oil.

So good! From The Vegan Chinese Kitchen by Hannah Che

#mycookbookjournal #plantbased #theveganchinesekitchen #cookbook #stirfry by @mycookbookjournal

Coconut Soup with Asian Greens

A soup very easy to make and so flavorful!
It comes together quickly with a store bought curry paste, that's fried to fragrant with onion, garlic and ginger.

A good deal of coconut cream goes in, too.

I used baby Shanghai bok choi, udon noodles, pan seared mushrooms and green beans for veggies. Finished with Thai basil.

From Family by Hetty McKinnon. A similar recipe for a super yummy laksa is in her To Asia, with Love book too 😍

#mycookbookjournal #vegan #plantbased #familycookbook #noodlesoup by @mycookbookjournal

Braised Eggplant with Basil

An umami bomb that I inhaled and wanted to keep eating 🤤

It has all the Chinese ingredients you'd imagine: garlic, sesame oil, soy sauce, ginger, a slurry to bind the sauce. The Basil is of the Thai variation. There's mushroom and bell pepper too. I thought it refreshing to have it not spicy at all. It was just super savory!

This recipe uses a salted water technique to drain out bitterness and make the aubergines soak up less oil. Never did that before!

Served with rice and cucumber slices.

From the Vegan Chinese cookbook by @hannah.che

#mycookbookjournal #dinner #veganchinese by @mycookbookjournal