Hi, I’m Cherie! A Sydney-based foodie and a passionate advocate for eating more plants. Here you'll find a variety of plant-based recipes that everyone can enjoy,!
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Ingredients 2 bunches bokchoy (these were mature bokchoy from the garden. I actually think baby bokchoy tastes better hehe) 6 cloves garlic, finely chopped Oil, for frying 2 tbsp vegetarian mushroom oyster sauce 1 tsp sugar 1/8 tsp white pepper 1 tsp cornstarch 1/3 cup water Method: 1. Heat some oil in a frypan or small saucepan. Add in the garlic and fry until golden brown and crispy. Drain and set aside. 2. In a separate bowl, whisk together the oyster sauce, sugar, pepper, cornstarch and water. 3. Thoroughly wash your bokchoy. You can choose to separate all the individual pieces or simply slice down the middle lengthways and keep them as big halves. 4. Bring a pot of water to the boil and add all your bokchoy and blanch for about 1 minute until stems are just tender. 5. Add your sauce into the frypan you fried the garlic in and bring to a boil. It should darken and thicken immediately. Turn off the heat. 6. Pour the sauce onto the bokchoy and garnish with the crispy fried garlic. Enjoy!
Chinese Cucumber Salad 🥒 But the spiral edition 🫢 This is one of my all time fav childhood dishes that I grew up eating and it’s by far one of the most simple yet tastiest salads ever! Of course you can just thinly slice or do the more traditional bash + slice method but the result will still be delicious regardless. Ingredients 3 medium cucumbers Sea salt 1.5 tbsp black vinegar 1 tbsp soy sauce 1 tsp sesame oil 2 tsp sugar or sweetener of choice 2 cloves garlic, minced Chilli oil, to taste Pinch of sesame, to garnish 1. Wash your cucumbers then slice off the ends. Place between a pair of wooden chopsticks and slice in an angle all the way down. Flip and repeat. 2. Put into a bowl and sprinkle some salt over to draw out any excess moisture. Set aside for 5 mins then rinse and drain well. Alternately, you can skip this step and simply marinade your cucumber in the prepared sauce and keep in the fridge until you’re ready to serve. 3. In another bowl, add in the vinegar, soy sauce, sesame oil, sweetener, garlic and chilli oil. Add in the cucumbers and mix well to coat. 4. Transfer onto a plate, spoon on all of the sauce and garnish with sesame seeds and extra chilli oil. Enjoy!
I love how meat-eaters pretend that vegans go vegan because they don't like the taste of meat and not because of ethical or moral reasons so they can make regurgitated jabs in RU-vid comment sections.
King Oyster Mushroom ‘Scallops’ 🍄🟫 Whether you're plant-based, have a seafood allergy or simply want a new fun way to enjoy mushrooms, this recipe is for you!! 🍃 It's truly one of my new favourite ways to cook these mushrooms and they're a really great appetiser that'll impress anyone 🤭 Ingredients: 4 large (400g) king oyster mushrooms ½ cup (125mL) vegetable stock 3 small pieces dried kombu 1 tbsp olive oil, for frying Sauce: 2 tbsp vegan butter 2 cloves garlic, minced 2 tbsp lemon juice Salt & pepper, to taste 2 tbsp fresh parsley, finely chopped Method: 1. Slice the bottom root ends and the caps/tops off the mushrooms (you can reserve the tops for something else). Slice the remainder of the white trunk into 2.5cm/1 inch thick pieces. You should get about 3-4 pieces per king oyster mushroom. Score one or both sides of the mushroom rounds in a criss cross pattern. 2. In a frypan, add in all the mushroom pieces flat down and pour in the vegetable stock and add in the kelp. Pop the lid on and bring to a boil and allow mushrooms to cook with lid on for a few minutes. Take the lid off once the mushrooms have released some extra liquid, turn the heat up and boil with the lid off until all of the liquid has evaporated. 3. In a separate clean pan, heat up some olive oil then add in the mushrooms. Get a nice golden sear on both sides. 4. Add in the vegan butter and melt. Add in the garlic and cook in the mixture for about 2 minutes. Add in the lemon juice, season with salt and pepper and swirl around the pan, cooking for another 20 seconds until it has combined together. Add in the parsley and toss well to coat. Turn off the heat. 5. Carefully arrange the mushrooms onto a plate, spoon on all the extra lemon butter sauce and serve.
Hokkien Noodle Stir-fry 😍 Simple, delicious and it's the perfect way to use up any veg in your fridge! 🥕🍃🌶️ Serves: 4 Prep: 15 mins Cook: 10 mins Ingredients: 1 pack (about 450-500g) hokkien noodles 1 tbsp cooking oil 1 brown onion, peeled and thinly sliced 2 green onions, thinly sliced (whites & greens separated) 2 cloves garlic, minced 1 carrot, peeled and cut into thin batons 1 red capsicum, thinly sliced 1 bunch bokchoy 1 cup green cabbage, sliced 100g tofu puffs, halved 75g bean sprouts Sauce: 2.5 tbsp (50mL) soy sauce ½ tbsp (10mL) dark soy sauce 1 tbsp (25g) kecap manis 1 tbsp (20mL) Chinese cooking wine 1 tsp white sugar ¼ tsp ground black pepper 1 tsp cornstarch 2 tbsp (40mL) water To serve Green onion, thinly sliced Fresh chilli Toasted sesame seeds Method: 1. Prepare noodles according to packet instructions. Usually it needs a quick 30 second blanch in boiling water to separate the strands. Drain, rinse in cold water, set aside. 2. Add all the sauce ingredients into a bowl and mix well. 3. Add cooking oil into a frypan over high heat. Add in the onion and white parts of the green onion and fry for 30 seconds. Add in the garlic and fry for another 30 seconds. 4. Add in the carrot and capsicum and fry for 1-2 minutes. If needed, add a few tbsp of water to help cook the veg. Add in the bokchoy and cabbage and cook for another 1-2 minutes until the veggies have almost cooked through. 5. Add in the noodles, sauce and tofu puffs and toss well over high heat until all the ingredients are coated in the sauce. Taste and adjust seasoning if necessary (add an extra splash of soy sauce or some salt if not salty enough). 6. Add in the bean sprouts and the remainder of the green onions last and toss through for another 30 seconds. 7. Garnish and serve.
