Archive for the Vegetarian Recipes Category

Naked Pineapple Fried Rice

Posted in Vegetarian Recipes with tags , , , , , , , , on November 10, 2012 by Yarn Over New York

Many years ago, while visiting my parents, I made fried rice for them.  Ever since then, they request it every time I visit.  I usually don’t follow a fixed recipe and instead use whatever veggies are available and play around with the seasonings.  This past visit with my family at my Grandma’s beach house in Delaware, I made “naked” pineapple fried rice.  Naked because pineapple fried rice is usually served inside a pineapple, but mine was a lazy version using pre-cut fresh pineapple and therefore served simply on a plate.  My version is vegetarian (no pork, seafood or floss) because that’s how I roll.


1 cup brown rice (cooked and refrigerated overnight)

1 pound extra firm tofu

1 head of broccoli

1/2 chopped pineapple

1 onion (any color)

2 dozen cherry tomatoes

1 large handful roasted cashews

2 eggs

Sesame seeds (white or black)

light soya sauce

sriracha sauce (yum yum)

olive oil

black pepper


1- Rinse tofu and press out excess water (for even more firm texture, you can freeze the tofu and thaw it before using)

2- Chop tofu into cubes and slowly sauté in a frying pan with a lid.  I use olive oil and add the sesame seeds and a little bit of black pepper to make a sesame crusted tofu.  Be very generous with the sesame seeds.  Stir every 5 minutes for about 20 minutes, until tofu is lightly brown on all sides.

3- Meanwhile, chop all the veggies.

4- Scramble the 2 eggs in a small frying pan. (optional- for an extra kick, add sriracha sauce to eggs)

5- In a wok, stir fry the onion for a few minutes.

6- Then add broccoli and pineapple (and any other veggies you want to use but NOT the tomato)

7- After a few minutes add the tofu and a dash of soya sauce.  Stir.

8- Then add the rice, a bit more soya sauce and sriracha sauce to taste.  Stir constantly.

9- When rice is warm, add scrambled eggs, cashews and tomatoes.  Stir fry for a few more minutes.

The delicious finished product, season as desired with soya sauce and sriracha sauce. I prefer mine extra spicy.


Sambal Goreng

Posted in Vegetarian Recipes with tags , , , , , , , on October 30, 2012 by Yarn Over New York

A while back, I was getting a late-night dinner at my local hawkers’ market and I saw a picture on the menu at the Indonesian stall.  The dish clearly was mainly compromised of tofu and looked really spicy.  I couldn’t order it from the stall because the sauce contained shrimp and I am a vegetarian.

So my boyfriend and I decided to make our own version using a vegetarian version of the sauce.  We got our ingredients from the wet market across the street from my house.  And then set out to make Sambal Goreng.  Here is our recipe.


Fried tofu- cubed

Tempeh– cubed

Long beans- chopped

Garlic- minced

Sambal Sauce (vegetarian)



-Cook rice

-Boil long beans for 3 to 4 minutes

-Put olive oil and garlic in wok, heat oil

-Stir fry long beans and tempeh

-After a few minutes add tofu

-Once veggies and protein are heated, add 3 tablespoons of sambal sauce and a little water

-Stir until thoroughly mixed


-Put sambal over rice, eat and enjoy!

Here is a photo of our finish product, ready for eating.

Vegetarian Peking Duck

Posted in Vegetarian Recipes with tags , , , , , , , , , , , , , , on October 27, 2012 by Yarn Over New York

In August I visited Beijing and followed the advice in my Lonely Planet to visit Baihe Courtyard and sample the vegetarian Peking Duck.  I knew very little about this dish other than having been thoroughly turned off by the opening scene of “Eat, Drink, Man, Woman.”

However, it is a “must-have” in Beijing, so I gave it a (vegetarian) try.  And it was FANTASTIC!!!  I can only imagine how good the real version must be!

The other day, I was in the supermarket and I saw a package of vegetarian roast duck and decided to make my own Veggie Peking Duck.  Here is my recipe for a pure (Buddhist) vegetarian duck.


1 package of Vegetarian Chinese Roast Duck (or real roast duck if you are not a veg-head)

1 cucumber (or 1 bunch scallions for non-pure vegetarian option)

1 package suikow pastry wrappers (or any egg-free dumpling wrappers)

1 head of lettuce (for steaming)

Hoisin Sauce


1- Separate and steam the dumpling wrappers.  Keep uncooked wrappers covered with a damp cloth to preventing drying.  I used my rice cooker with steaming basket.  I layered lettuce leaves and the wrappers to prevent sticking) Steam each set of wrappers for a few minutes and then keep on a plate, again using the lettuce leaves to prevent sticking).

Uncooked Wrappers

Layers of lettuce and pastry in the steamer

2- Heat the duck in oven (I only have a toaster oven without temperature settings, so I put the duck on a middle tray and heated from top and bottom for about 15 minutes.  I can make no official recommendation for using a full-size oven and a real duck)

3- Cut the cucumber (or scallions) into spears about 2 inches long.

4- When the duck is thoroughly heated, cut it into slices.

5- When all the wrappers are steamed, you are ready to serve!

6- Place slices of duck and cucumber inside a wrapper, drizzle with Hoisin Sauce, wrap and enjoy!


Baihe’s professional version

Olive Fried Rice

Posted in Vegetarian Recipes with tags , , , , , , , , , on October 21, 2012 by Yarn Over New York

Having seen Olive Fried Rice on the menu at many restaurants here in Singapore, I was inspired to make my own vegetarian version.  It turned out SUPER tasty, therefore I will share my recipe.


Yummy Olive Fried Rice


1.5 cups brown rice (cooked and refrigerated overnight)

1 cup TVP (dry)

7/8 cups boiling water

4 cloves garlic (minced)

1/2 jar Chinese salted olive (chopped and pitted if not already)

1/2 white onion (chopped)

3 plum tomatoes (chopped)

1 cup snow peas (unstrung and chopped)

1 dozen deli black or green olives (or canned black olives)

Handful of raw or roasted cashews

6 chili padi (for spicy version, use only 1 or 2 for mild version) (chopped)

Light soya sauce

Olive oil



1- Rehydrate the TVP by stirring the 7/8 cups of boiling water into the 1 cup dry TVP.  Let sit 10 minutes.

2- Sauté the garlic in a small amount of olive oil- until lightly brown

3- Add onion and 1/2 the chili padi, toss a few minutes

4- Add the 1/2 jar of Chinese olive, stir a few minutes

5- Add TVP and mix

6- Add remaining vegetables and another dash of olive oil, stir fry

7- Add rice and some soya sauce

When all veggies are cooked and rice is reheated, your tasty dish ready to serve.

Put mixture in a bowl and then onto a plate. (To give that nice round shape popular in Asia)

Garnish with cucumber if desired.