Singapore VEGETARIAN food guide

Photo source: VSS

Welcome to SINGAPORE …. A Veg*n FOOD Paradise!

The Vegetarian Society Singapore (VSS) http://www.vegetarian-society.org/ had produced a lovely Singapore VEGETARIAN food guide that they did in cooperation with Singapore Tourism Board (STB). The first of its kind, this 76 page booklet is the result of months of hard work, and features write-ups on over 80 restaurants, organized by precincts.

Letting Veg*n or Non-Vegetarian to discover the wealth of Vegetarian Cuisine in Singapore, from Asia to Western, Organic Vegan to Vegetarian Versions of local favourities ….

Where to get a copy:
It will be distributed by the Singapore Tourism Board at their local office, kiosks, strategic tourist attractions and pick-up points, as well as their overseas offices.

Uniquely Singapore -

click here: http://www.visitsingapore.com/publish/stbportal/en/index.html/

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JULY SPECIAL PROMOTION!

From 1 to 31 July 2009, Just bring along the Food Guide to these fine restaurants and enjoy a 10% discount on dine-in cuisine!
click for here more info:http://www.vegetarian-society.org/?q=node/1047#

Udon in Tomato Soup

Now, the previous tomato soup recipe can also be used as a soup base for udon or even pasta or ramen! The goodness of tomatoes, rich in Vitamin A & C and contain Vitamin B too. Also a good source of calcium, phosphorus, potassium, and dietary fibre.

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 2)
° 2 packs (400g) udon
° 800g tomatoes
° 100g king oyster mushroom
° 2 slice ginger
° 1 tablespoon olive oil
° 1½ tablespoon tomatoes sauce
° 1 tablespoon sugar
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° 1 tablespoon corn flour, mixed with 2 tablespoons water
° ½ sheet nori, toasted and shredded

Method
1. Place tomatoes in a blender or food processor and blend well. Set aside.
2. Heat oil in a wok or frying pan. Add the ginger and stir-fry for 1 minute.
3. Throw in the king oyster mushroom and stir-fry for 3 minutes.
4. Pour in the tomatoes puree and bring to a boil. Season to taste with tomatoes sauce, sugar, salt, pepper and granulated mushroom bouillon.
5. Divide the udon into individual serving bowls.
6. Ladle the soup into the udon, garnish with nori shreds and serve hot.

Tomato Soup with King Oyster Mushroom

Tomatoes were real cheap S$1 for 1kg. And tomatoes are rich in Vitamin A & C and contain Vitamin B too. Also a good source of calcium, phosphorus, potassium, and dietary fibre. Therefore, I decided to make this tomato soup! It is pretty easy, give it a try. If you can’t find king oyster mushroom, you can substitute with toasted tempeh cubes, just add them in prior to serving. Silken Tofu is also another good choices …

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 4)
° 800g tomatoes
° 100g king oyster mushroom
° 2 slice ginger
° 1 tablespoon olive oil
° 1½ tablespoon tomatoes sauce
° 1 tablespoon sugar
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° 1 tablespoon corn flour, mixed with 2 tablespoons water
° ½ sheet nori, toasted and shredded

Method
1. Place tomatoes in a blender or food processor and blend well. Set aside.
2. Heat oil in a wok or frying pan. Add the ginger and stir-fry for 1 minute.
3. Throw in the king oyster mushroom and stir-fry for 3 minutes.
4. Pour in the tomatoes puree and bring to a boil. Season to taste with tomatoes sauce, sugar, salt, pepper and granulated mushroom bouillon.
5. Ladle the soup into individual serving bowls, garnish with nori shreds and serve hot.

Chlorophyll Thirst-Quencher

It has been a month already. I kind of enjoy my hibernation very much. And thank you so much for all the lovely comments. So, just post a few recipes, and I will be back to hibernation again. For this recipe, it is Soy Milk with Wheat Grass Juice! The colour look beautiful in the picture, different hue … What I did was filled the glass with soy milk and slowly pour in the wheat grass juice. Leave it as it is. Give it a stir it prior to drinking it, if desired.

Preparation: 10 mins

Ingredients (serves 2)
° 50g fresh organic wheat grass
° 125ml water, boiled and cooled
° 250ml reduced sugar soy milk

Method
1. Combine all the wheat grass, water in a blender and blend until smooth. Strained with a coffee strainer and squeezed out all the liquid from it.
2. Add the wheat grass juice to the soy milk and pour into individual serving glass.
3. Served chilled.

Apple Wheat Juice

Hmmm… this is my first try using Wheatgrass! Well, it tastes good, however if you don’t really like it to be too grassy, you will need to do extract the juice using a wheatgrass juicer. If not, you can do this manually, by adding the water and wheatgrass in a blender and blend till smooth. Next, strained it using a coffee strainer and squeezed out all the liquid from it. Then add it together with lemon juices, apples, water and honey and blend well in a blender.

Preparation: 10 mins

Ingredients (serves 2)
° 2 (175g) green apples cubes
° ½ freshly squeezed yellow lemon juice
° 25g fresh organic wheat grass
° 250ml water, boiled and cooled
° 3 tablespoons honey or to taste

Method
1. Combine all the ingredients in a blender and blend until smooth and creamy. Taste it, add more honey, if necessary. Chilled or serve with ice.