Papaya Smoothie

Papayas are in season and my mum passed me some mini-papayas. What better way to enjoy it than with some papaya-soy milk smoothie :) I realised that papaya has a custard like tendency which is giving me some ideas on new desserts...  :D

Chocolate Mousse with Blueberries

It's been sometime since we had chocolate mousse and so I decided to simply whip up a batch following vegan cupcakes take over the world recipe. It requires silken tofu, melted chocolate and a drizzle of maple syrup. Delicious and low in calories!

Vege Kuey Teow Noodles

One of the things I miss after becoming vegetarian is Seafood Horfun. It's not the seafood that I miss as much as the gelationous gravy that goes with it. While grocery shopping at the wet market, I picked some Kuey Teow noodles and decided to make a dish that reminded me of Horfun. But instead of using mock meat and such, I just used all sorts of vegetables to create a colourful dish. 

Fun with Chee Cheong Fan!

Chee Cheong Fan is a type of Chinese rice dish, traditionally eaten for breakfast. Hubby and I saw it while we were checking out our local wet market (after staying in Clementi for four years!) and saw them selling it for 30 cents a piece. We quickly bought a bundle as hubby loves them. It can be steamed or flash boiled and is usually served with a dark sweet sauce and chilli sauce, sprinkled generously with sesame seeds and sesame oil. You can also add fried shallots, garlic and spring onions for flavour. It is a simple dish and can be bland without the additional condiments. It's texture is something that takes some getting used to: A little soft and slippery.

Vegan Cinnamon Rolls

My hubby loves any fresh baked bread products and cinnamon rolls are one of his all time favorite. I modify my recipe from Hannah's blog and have amazing results all the time. She's  a wizard in the kitchen!

Daring Bakers' Challenge #02 - Apple Strudel

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Having never made traditional apple strudel in my life, this challenge was truly something that I looked forward to and enjoyed very much. I was procrastinating on this one but when the deadline loomed ahead, I knew I had to get started on it. 

Fortunately, the recipe was naturally vegan with the dough being made from water, flour and oil and hence the rest was a cinch. The only issue I had was to replace melted butter with non-diary margarine for the glazing of the dough layers but it was easily solved as well. I was a bit hesitant about using breadcrumbs but it was all good. Stuffed with diced green apples, raisins, almonds, cinnamon and nutmeg, I ended up with two strudel, and both of them were demolished within the next couple of hours. Even my highly critical, anti-vegan confectionary brother liked it! And that is really clinching the blue ribbon!

Mint - Chocolate Cupcakes

This was for a cupcake order. The chocolate cake was made with some peppermint extract and filled with peppermint cream, topped with chocolate ganache and decorated with more peppermint cream.