The vegan recipe for Fennel and Chili Salsa:

servings – 6 to 8

Ingredients

• 1 cup fresh fennel leaves (chop)
• 2 cups fresh chilies (cut into small sections)
• 1 lemon (squeeze the juice)
• 1 tsp lemon zest
• 2 tbsp sugar
• 1 tsp salt

Method

1. Place all the ingredients in a blender.
2. Puree until smooth and fine.
3. Remove and serve as a dipping sauce.
4. Enjoy!

The post Vegan Recipe: Fennel and Chilli Salsa appeared first on Vege Angel.

The vegan recipe for Lemongrass Fried Rice:

servings – 3

Ingredients

• 5 stalks lemongrass (cut into thin strips)
• 250 g cabbage (cut into small pieces)
• 3 cups cooked rice
• 3 tbsp vegetable oil

Seasonings

• 1 tsp salt

Method

1. First, saute (without oil) the cabbage until it’s a little dehydrated; remove and set aside.
2. Then, heat vegetable oil, stir-fry lemongrass until fragrant and golden.
3. Add cooked rice, sauteed cabbage and salt; stir-fry until fragrant.
4. Serve.

The post Vegan Recipe: Lemongrass Fried Rice appeared first on Vege Angel.

The vegetarian recipe for Lotus Root, Lotus Seed and Honey Date Soup:

servings – 4

Ingredients

• 250 g lotus root (wash and slice)
• 1/2 cup dried lotus seeds (soak in water until soft)
• 3 honey dates – mi zao 蜜枣
• 6 cups water

Seasonings

• 1/2 tsp salt

Method

1. Place all the ingredients in a pot ad cook over low heat for 45 minutes.
2. Add salt and stir well.
3. Ladle into soup bowls and serve.

The post Vegetarian Recipe: Lotus Root, Lotus Seed and Honey Date Soup appeared first on Vege Angel.

Wouldn’t this be a superb breakfast snack for your beloved mum? Don’t forget to complement it with a cup of warm soy milk. Salute to all mothers, Happy Mother’s Day!

The vegan recipe for Oat and Sunflower Seed Snack Bars:

servings – 12 pieces

Ingredients

• 2 cups oatmeal
• 1/4 cup sunflower seed kernels 
• 1 cup brown sugar
• 1 1/2 cup water

Method

1. Place water and brown sugar in a pot; cook and constantly stir until a silky syrup is formed.
2. Mix oatmeal and sunflower seed kernels; transfer the mixture into a rectangle or square (greased) baking pan and spread evenly.
3. Then, pour the syrup over and press the oat mixture into the pan.
4. Bake at 160°C for about 35 minutes.
5. Remove, let cool and slice.
6. Enjoy!

The post Vegan Recipe: Oat and Sunflower Seed Snack Bars appeared first on Vege Angel.

The vegan recipe for Lotus Root Stuffed with Sticky Millet:

servings – 4

Stuffed Lotus Root

• 1 large lotus root – about 500 g (wash)
• 1 cup sticky millet (soak in water for 2 hours, drain and set aside)
• 1 tbsp white peppercorns (crush)
• ½ tbsp salt

1. Mix sticky millet with crushed white peppercorns and salt.
2. Cut off a 1 cm slice from one end of the lotus root.
3. Stuff the millet mixture into the holes of the lotus root (by using a chopstick to push it into the holes until they are filled).
4. Return the lotus root slice to the end and fix it with toothpicks.
5. Place the stuffed lotus root in a pot and add water until it covers the lotus root.
6. Cook over medium heat for 1 hour.

Sichuan Pepper Seasoned Salt

• 2 tbsp Sichuan peppercorns
• 1 tsp 5-spice powder
• 3 tbsp salt

1. Saute Sichuan peppercorns over low heat.
2. Add salt and 5-spice powder; stir until fragrant.
3. Dish out, let cool and grind finely.

Final Steps

1. Slice the Stuffed Lotus Root, lay the slices on a plate and serve with Sichuan Pepper Seasoned Salt.
2. Enjoy!

The post Vegan Recipe: Lotus Root Stuffed with Sticky Millet appeared first on Vege Angel.