Actually, I bought this Chocolate Flavoured Cream for making Vegan Chocolate Mousse Dessert. In the end, We used it for the lovely strawberries.
Claypot Tofu - (Deep-Fried Soft Tofu)
Claypot Tofu (Silken Tofu)
Lately, arrowhead is quite easily available at the market as it is the season which it is harvested. This year it comes very early, usually, we can only get them 1 month before Chinese New Year. When the lady who mans the noodle stall at the wet market saw my arrowheads, she suggested that I stir-fry it with pork and red fermented bean curd. When she came to know that I am a vegetarian, she suggested that I stir-fry these starchy corms with small black fungus. 
This is a delicious Malay dish. 
This millet congee looks like plain congee with beaten egg. Add some seaweed or shredded nori, if desired. 
Macaroni is usually cooked in water, drained and added to clear soup with mushroom and vegetables. In here, this is super easy and quick way of cooking macaroni. Just throw in all the ingredients accept the seasoning, let it cooks over medium heat and stirring occasionally. Within 15minutes or when the macaroni is softened, you can enjoy a bowl of nutritious and healthy dried macaroni with lots of coriander mix in. You may even use the electric rice cooker to cook this. Preparation: 5 mins, Cooking time: 15 mins
Ingredients (serves 2)
° 150g Macaroni , rinsed and drained
° 100g king oyster mushroom, diced
° 750-800ml unsweetened soy milk
° 25g ginger, peeled and bruised
° 1 tablespoon olive oil
° salt and ground black pepper or to taste
° 25g coriander leaves, finely chopped
Method
1. Throw in the macaroni, mushroom, ginger, soy milk and olive in a pot. Bring to a boil and simmer for 15 minutes until the macaroni is softened. Remember to stir occasionally.
2. Season with salt and ground black pepper. Mix in the coriander.
3. Ladle into individual serving bowl and serves hot.
Tricoloured Fried Rice
Someone just told me that stir-fry watercress with sambal chilli is real yummy. Vegetarian sambal chilli can be easily purchased at most vegetarian shops. If not, you can easily make some. This dish can be done in a jiffy!
Sometimes, you can spot a dish using Chinese crullers coated with honey or syrup and sesame seeds at the vegetarian stalls. Here is a simplified and super-fast recipe where you just need to buy some ready-made Chinese crullers around S$0.50-S$0.70 per piece. But remember, consuming too much of Chinese crullers is not that healthy as it is deep-fried. In this dish, you can limit the amount of Chinese cruller used and increase the portion of vegetables. 
Basically this recipe is almost the same as the previous recipe on watercress and soy milk soup with tofu added. For this, white button mushroom is used. As the mushroom requires slightly longer time to cook, it is been boiled in water or stock prior to adding soy milk. The unsweetened soy milk used is those from the supermarket which is much thicker than those from the wet market, therefore when water or stock is added to this soup, it will not be too diluted and tasteless. 
This is a simple yet nutritious soup which can be cooked in minutes. It is healthy and quick to make. Lots of ginger is added which is same as those sweetened soymilk drink with ginger juice added to it. Reduce the amount of ginger, if desired. If you are using those unsweetened soy milk from the supermarket, dilute the soymilk with water or vegetable stock for a “light” soup, if desired. 
Sometime back, an anonymous left a suggestion on my Plum Sauce Achar, on using shredded cabbage and sprinkling some salt and then leaving it in the refrigerator for 20 minutes. That sounds like making Sauerkraut and led me to making this. This pickled cabbage recipe requires slightly more work but it is much more simplified than compared to Sauerkraut. Some pickled recipes require you to boil the vinegar to blanch the vegetables. In this recipe, I skipped that process. It tastes better when serves chilled and sprinkle some roasted sesame seeds, if desired. If you like it spicy, add one or two chilli padi. 
This is a simple and easy stir-fry dish. Deep-fried beancurd stick or beancurd sheet can be added to most stir-fry dishes to enhance the look and taste. It can help to soak up any liquid in the dishes. 
This is a very basic recipe for cooking dhal. Feel free to increase the amount of dhal and reduce the amount of the other ingredients like chickpeas, carrot or potatoes. Add in some onion, if desired. If the dhal is too watery, just add some tapioca flour solution to slightly thicken it. Adding Dhal to Breakfast Rice Cereal is yummy too, give it a try. For little one, just reduce the amount of chilli used. 
Guava and Red Jumbu with Lemon Ring and Mandarin Orange Peel/Tangerine Peel
Red Jumbu
I love Red Bean Soup but it takes such a long time to cook till the bean is soft and mushy. After asking around for ways to speed up the cooking process, there is this 70 years old lady whom I met at the Yacht Club, told me to blend it to make red bean paste instead and serve with glutinous rice balls. I gave it a try and make little mini glutinous rice balls. Used ready-made glutinous rice balls or omit totally, if desired. Aha! ‘Kee Chang’ (glutinous rice dumpling) can be added too. 
Vegetarian Fish with 'Chilli Crab' Sauce 
East Coast Chilli Crab is the word-famous dish that put Singapore on the culinary map. Till now, I still have not found a vegetarian/vegan version of it at any of the vegetarian eateries. My last tasting of this dish was more than 15 years ago, I almost forgotten the taste. Yesterday, I cook it which was my first try, I think it is almost there – sweet and spicy. I could not find a good substitute for the crab, so I used vegetarian fish slices. I still believe that young jackfruits, those unripe ones will make a good substitution but I don’t know where to get them.
Mixing millet with rice! After trying the eight treasure porridge, I got another new product – Yellow Millet . It can be used to cook millet porridge or millet rice. I used a 25% millet and 75% rice combination. Check this out: Millet
This is a perfectly simple dish. Sugar Snap Peas is also known as sweet peas and it is sweet and crunchy. Just don’t overcook them, if not it will lost its flavour.
22 December is associated with the winter solstice and glutinous rice ball. A day before the winter solstice, you will be able to spot some white and red (in fact, it looked like pink) dough in the wet market. That is used for making glutinous rice ball which is then cooked and served in sugar syrup (white or brown sugar). It can be served in soup – for a salty version. For a filled glutinous rice ball, mix some sesame or peanut powders with sugar and oil/water for the filling. 
Omit the tempeh, if desired.
This is a spaghetti dish improvised from the earlier recipe - Hokkien Mee with Tomato and Chilli Sauce. Instead of using the yellow noodle, spaghetti is been used. The vegetarian fishball is added to create the East meets West fusion. And with lots of lettuce and carrot added, it increases the fiber intake. Healthy, delicious and yet simple to whip up. 
I bought a packet of unsweetened soy milk from the wet milk and used it to cook my plain white rice. I added quite a lot of ginger to enhance the flavour of the rice. Omit the ginger and salt, if desired. The soy milk from the wet market is usually thinner compare to those from the supermarket. 
This is a simple dessert and is not something new. 
Stuffed Cucumber with Vegetarian Crab Meat Stick
Stuffed Marrow Green with Vegetarian Crab Meat Stick (without Buna Shimeji)
It is something like Pisang Goreng (Banana Fritters) which the banana is dipped in batter and then deep-fried. In here, what we need is to wrap the banana with a spring roll wrapper and just deep-fried. Very simple and that’s! Just don't eat too much deep-fried items!Preparation: 8 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 1 (200g) ripe banana, peeled, halved and cut 6 sections
° 6 pieces spring roll pastry skin, 125 x 125mm
° vegetable oil, for deep-frying
Method
1. Place a piece of spring roll pastry skin on a chopping board or plate. Place a section of banana on it and roll up. Repeat for the rest.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the spring roll into the hot oil and fry in batches until lightly golden brown.
3. Remove the spring roll with a slotted spoon. Drain well on kitchen paper.
4. Arrange on a serving plate and serve immediately.
There is this cocktail roll that looks like mini spring roll with sambal shrimp filling sold in the supermarkets. I decide to make some little cute mini rolls using wonton wrapper instead of the spring roll pastry skin with tofu or banana filling. If you prefer a spicy version, spread a little bit of sambal chilli on the wonton wrapper before placing the tofu. Or you can make different filling rolls and mix them up. Let there be some elements of mystery, suspense and fun in guessing what are you going to have when you pick one – salty, sweet or spicy!
Was soaking some chickpeas for making Dhal, i used some to try out the suggestion given by Veganic in Vegetarian Society Forum on Chickpeas. I toasted them in the toaster oven. You may want to turn them to prevent them for burning, if necessary. Well, it is perfectly simple and taste yummy. Preparation: 3 mins, Cooking time: 15 mins
Ingredients (serves 1)
° 50g chickpeas
° 200ml water
° ¾ teaspoon curry powder, or to taste
° sea salt to taste
° 1-1½ teaspoons olive oil
Method
1. Soak the chickpeas with 400ml of water for 12 hours or more or overnight. Drain and rinse well.
2. Place the chickpeas, curry powder, salt and oil in a bowl. Mix well.
3. Spread out on a baking tray and toast for 15 minutes.
4. Serve immediately.
This dish is the combination of Yasai Kaminabe which is vegetables in paper hot pot and ‘Hor Fun’ but using udon and dashi stock base. It is best to use agedashi tofu for this dish. Replace china leek with nappa and udon with rice, if desired.
Out of a sudden, I feel like cooking 2 different types of curry fried rice. Therefore, I used one portion of the cooked rice to fry with red curry paste and the other with green curry paste. As the green curry paste is not that green, the contrast is not that obvious.
Vegetarian squid by itself does not have any flavour, therefore, it totally depends on the gravy and sauce used.
Chinese Arrowhead is known as Chinese potatoes or Chi Gu. This can be served as a snack or side dish during Chinese New Year. Usually, we can only purchase Chinese arrowheads during the Chinese New Year period. Surprisingly, I found that one of the stalls in the wet market is selling them now. Bought some and decided to make chips, and it tasted lovely, although too much deep-fried food is no good. But once in a while, a little of it should be fine and homemade chips without any salt are still better. I should have sliced it even thinner and it will absorb less oil and more crispy. Preparation: 10 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 6 Chinese arrowheads, peeled, thinly sliced and pat dry
° oil, for deep-frying
Method
1. Heat oil in a deep-fryer or wok. Place the Chinese arrowhead in and then fry until golden brown. Drain well on kitchen paper and set aside.
2. Serve immediately.
This is perfectly easy dish. Wrapping blanched asparagus with the golden roasted vegetarian duck slice. If you find that this is a little too plain, add some enoki mushrooms/golden needle mushroom to the bundle. By making a sauce and drizzle it over the asparagus bundles, it can be a main dish. 
Lately, there is one Thai Eatery, selling deep fried spring rolls with different type of fillings – tofu filling, vermicelli filling etc. It reminds me of the previous recipe - Vietnamese Popiah. 
This is a ‘No-Cook’ recipe. All the ingredients are easily available at the supermarket. Using spring roll wrapper to replace pancake wrapper, golden roasted vegetarian duck to replace peking duck, plum sauce to replace hoisin sauce. Place the spring roll wrapper in the streamer (turn off the heat) for 1-2 minutes to soften it, if desired. You might even add some fruits or salad sprouts, if desired. Remember to serve immediately or cover up with cling wrap to prevent it from drying up. 
Ha...ha…, a 'No Cook' Dessert!
This is a Thai dessert. It is real easy that even a kid can do it. Usually, the glutinous rice is streamed but I opt for the easy way out – cook it using the rice cooker. The rest of the work is just peeling the mango using a fruit peeler and prepared the ‘no-cook’ sauce. To make it more interesting, just treat this dessert as a little art piece. It definitely tastes good, as glutinous rice plus coconut milk are the main ingredients used for some kueh recipes. 
This is a simple and easy stir-fry dish. 
The avocado and vegetarian noodle prawns on the bamboo skewers can be prepared for a picnic or as a cold dish. Serve with the special prepared plum sauce for dipping. 
An easy and quick fruit salad!
