關於 vegan walnut sauce ，我們在網路上蒐集到這些相關的討論、資訊與評價

有誰正利用因抗疫、封城、禁足而留在家的這段時期進行一些烹飪實驗？

Is anyone else taking advantage of #StayAtHome by launching into some culinary experimentation?

我們之中有許多是關鍵工作者，他們為了要保持國家或城市順利運行而努力工作。但更多的我們因要留在家中而有了不少空閒時間。如果是這樣的話，那便是沒有壓力下在廚房消磨時間的大好機會，並可藉此嘗試不同的烹飪方法，如自己製作豆腐或烤麵包等等。

現在我從我的素食書中為大家挑選了一些你們可能會喜歡的食譜，希望這些簡單、易做又好玩的家庭料理能給你和家人在這充滿挑戰的日子中帶來一些幸福美味的用餐時光。

如果你想我首先分享那一道食譜的話，請隨便提出讓我知道。

然後我便期待看到你們精彩的作品了！

1. 香蕉核桃麵包

2. 自製豆腐

3. 鍋煎香脆椒鹽豆腐

4. 碗裝料理

5. 椰香雜菜腰果咖哩

6. 番茄扁豆肉丸義麵

7. 農舍派

8. 扁豆蘑菇義大利麵

9. 素起司烤綠白花椰
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Whilst many of us are key workers, working hard to keep the country moving, many more will likely have some extra time on our hands at home. If so, this could be an opportunity to take to the kitchen without the usual pressure of time and enjoy something different such as making your own tofu or baking bread for example.

I’ve chosen some recipes from my last vegan cookbook that I think you may like, in the hope that some simple but fun home cooking will bring you and your family joy and delicious meal times together through this challenging period.

Please let me know which recipes you’d like to see first, and make sure to share your lovely creations with me - I will look forward to seeing them.

With much love, Jane xx

1. Banana & Walnut Loaf

2. Homemade Tofu

3. Pan-Fried Salt & Pepper Tofu

4. Buddha Bowl

5. Coconut Vegetable Curry

6. Lentil & Mushroom Balls in Tomato Sauce

7. Cottage Pie

8. Mushroom & lentil Bolognese

9. Roasted Broccoli & Cauliflower with Homemade Vegan Cheese Sauce
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純素《蔬食常備菜：168 道安之茹素的一日三餐提案》

博客來：https://goo.gl/PNdL9u
誠 品：https://goo.gl/1HAqgn
馬來西亞城邦閱讀花園網路書店或是大眾書局

#純素蔬食常備菜 #StayAtHome #健康蔬食 #保護地球 #愛護動物 #少欲知足 #吃素能抗暖化 #救地球刻不容緩

Tucked into this gorgeous fig pudding, which marked the end to an amazing vegan meal at PizzaExpress, Singapore.

To be honest, this dessert was vegetarian(it has egg) but the rest of it was ALL plant-based -

• Dough Balls Doppio - served with three dips - olio and balsamic, eggplant and pine nuts and a gorgeous sun-dried tomato and walnut version.

• Quinoa and Kale Salad - along with beetroot, walnuts, dried cranberries, apples, bits of orange🍊and a crazy miso ginger dressing.

• Curried Beyond Beef Penne Al Forno - Beyond Meat Beyond Beef, Daiya Foods Vegan Mozzarella, Red Onion, Button Mushrooms and Kale in a spicy Pomodoro sauce. Served with a 🍋wedge. And still sizzling!

• Mushroom and Black Truffle Risotto - Vegan Mozzarella, Button Mushrooms, Black Truffle, Spring Onions and Rocket Leaves. • Fig Pudding - Served warm with toffee sauce, along with vanilla ice cream and honeycomb crumb.

Thank you, Pizza Express! Hoping these items make it to your permanent menu!

Green Monday Singapore
Beyond Meat SG

SUBSCRIBE: http://bit.ly/SUBJoannaSoh | Follow my IG: https://instagram.com/joannasohofficial/

No idea how or where to start? Watch this -
Beginner's Guide to Meal Prepping (5 Easy Steps):
https://youtu.be/eP10vDBmnzQ

What I Eat in a Day (Meal Prep):
https://youtu.be/2uF73UX6JgY

10 Best Plants to Replace Meat:
https://youtu.be/8S1wgoeJ4Xs

Are You Eating Correctly to Lose Weight?
https://youtu.be/zgI1Jemjipc

What's in my Kitchen Pantry (15 Must-Haves):
https://youtu.be/RoeZK8v0Ozk


I'm Asian, I love my ricccceeeeee!! Hence, when it comes to my meal prep, of course, I'm going to add some Asian flavours to it! Here are some of my favourite and easy recipes. This is for 3 days!

p/s of course, I don't eat like this every single day depending on my schedule and if I do travel. But as much as I can, I love to cook for myself because that means I'm in control of what I eat and that's the easiest way to stay healthy and fit.

Do share your meal prep pictures with me, tag me @JoannaSohOfficial #JSohRecipes

READ below for the recipes, steps and calories.

________________

Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.

Stay connected and follow me:
Joanna Soh:
http://joannasoh.com/
https://www.instagram.com/joannasohofficial/
https://www.facebook.com/joannasohofficial/
https://www.youtube.com/user/joannasohofficial

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BARLEY, CARROT & SWEET CORN SOUP (serves 3)
- ½ cup Pearl Barley – 350Cals
- 6 cups Vegetable Stock – 90Cals
- 2 Tomatoes, quartered – 44Cals
- 2 large onions, quartered – 120Cals
- 2 Potatoes, cut into thick chunks – 326Cals
- 2 Carrots, cut into thick chunks -50Cals
- 1 Sweet Corn, cut into 4 – 62Cals
- Salt and pepper to taste

Per Serving – 347Cals

Steps:
1) Chopped all the vegetables – tomatoes, onions, carrots, potatoes and sweet corn.
2) Fill up a pot with vegetable stock and add in all your ingredients. Season with a little bit salt and pepper.
3) Allow all the ingredients to cook under medium heat for 30 minutes or until vegetables are tender. Don't forget to stir occasionally.
4) Set it aside to cool down.


TEMPEH FRIED RICE (serves 3)
- 3 cups Cooked Brown Rice – 744Cals
- 1 cup Tempeh, cubed – 318Cals
- ½ Broccoli, cut into florets – 49Cals
- ½ Red Bell Pepper – 18Cals
- 1 Carrot – 25Cals
- 3 stalks Scallions, sliced – 10Cals
- 2 tbsps. Olive Oil – 138Cals
- 2 tbsps. Soy Sauce – 19Cals
- 1 tsp. Sesame Oil – 40Cals
- Salt and pepper to taste

Per serving – 487Cals

Steps:
1) Heat a large pan with 1 tbsp. olive oil over medium-high heat. Stir in the tempeh and sauté until slightly brown. Set aside.
2_ Drizzle the remaining 1 tbsp. of oil over medium-high heat. Add your vegetables - broccoli, bell pepper, and carrot and cook until slightly tender but still crunchy, just for 4 - 5 minutes.
3) Then stir in the rice and tempeh and continue to cook for a few more minutes, until the rice is heated through.
4) Season with some soy sauce, sesame oil and salt & pepper.
5) Add in some scallions and continue to stir until all the ingredients are well combined.
6) Remove from pan and set aside to cool down.


TOFU & VEGETABLE RICE ROLLS (12 Rolls)
- 400g Firm Tofu– 80Cals
- 1 Red Bell Pepper, thinly sliced – 37Cals
- 1 Yellow Bell Pepper, thinly sliced – 37Cals
- 1 Carrot, thinly sliced – 25Cals
- 1 large bunch Mint Leaves – 16Cals
- 1.5 cups Cabbage, thinly sliced – 26Cals
- 2 tbsps. Olive Oil – 138Cals
- 12 Rice Paper Rolls – 306Cals

Garlic-Soy Dipping Sauce (serves 12)
- 4 tbsps. Soy Sauce – 37Cals
- ½ tbsp. Rice Vinegar – 1Cals
- 2 tsp. Sesame oil – 80Cals
- 1 tsp. Minced Garlic – 4Cals 2 cloves

4 rolls per serving.- 296Cals

Steps:
1) Slice the tofu into long strips.
2) Over medium-high heat, cook the sliced tofu on each side for 3-5 minutes or until golden brown. Set aside.
3) Next, we want to prepare the dipping sauce. In a small bowl, combine all ingredients together and mix well. Set aside.
4) Then, chop up all the vegetables – bell peppers, carrot and cabbage.
5) Now let’s assemble the rice rolls! To soften the rice paper wraps, in a large plate, add in warm water and dip the rice paper wrap in the water for 10-15 sec and then spread it carefully on a slightly wet cloth.
6) Arrange all your colourful vegetables and tofu. Gently fold the rice paper wrap and done!


SNACK - Red Dates Stuffed with Walnuts.
36Cals per serving. Consume 3-4 servings as your snack!

Steps:
Simply slice the red date to create a small pocket , remove the seeds. Then insert half a walnut into the red date.

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The total calories for all the meals are just above 1200cals. This does not include a pre or post workout snack. So I’d give myself another 300 - 400 calorie allowance. And I may even add another meal on my workout days.

This is just a guideline. Your calorie intake will be differ based on your body composition & fitness goal. Increase the portion accordingly.