素豆腐意大利面 Vegetarian Spaghetti Tofu Bolognese

Recently I saw the video version of the similar recipe which pique my interest and hence bookmarked it to try out.

前一阵子在电视上看到一项相似的食谱而马上激起我的兴趣来尝试。

For this recipe I have made some adaptations to suit my preference. As it turns out, this vegetarian version of bolognese spaghetti taste as good as the original meat version plus the added advantage of humanity as no killing of abuse of animal is involved.

我从那食谱做了少许改进来配合家人的喜好。结果，这道制做出来的全素本版的番茄意大利面并不输于肉食版。味道即美味而即没采用到任何杀伤动物的必要，真是太好了！

The soft tofu adds a touch of creaminess to the broth which could easily be used to replace minced meat. Everyone loves the sauce texture! Thumbs up !

采用豆腐碎来取代肉类还有助于汤酱的浓稠度，家里的人员都超爱吃。赞！

素豆腐意大利面
Vegetarian Spaghetti Tofu Bolognaise

Ingredients 材料
(A)
250g Spaghetti 意大利面

(B)
250g Soft Tofu 软豆腐
450g Tomatoes 番茄 (diced切丁)
280g Potatoes 马铃薯 (peeled and cubed 去皮切丁)
125g Fresh White Mushrooms 双孢菇 (diced 切丁)

(C)
600ml Water 清水
1 Tsp Mixed Whole Herbs 意大利混合香料
1 Tsp Italian Herbs 意大利香草
1/4 Tsp Dried Parsley Flakes 干香菜片
1 Tsp Oregano 干牛至
2 Pcs Bay Leaves 月桂叶
1 Bot Prego Mushroom Pasta Sauce 请蘑菇意粉酱 (680g)
3 Tbsp Olive Oil 橄榄油
1-2 Tsp Salt 盐
8-10 Tbsp Tomato Ketchup 茄酱
1-2 Tsp Sugar 糖 (optional自选 )
Black Pepper to Taste 黑胡椒少许


Directions 做法

In the bowl of a food processor, add tofu (B) and 1/3 of the diced tomatoes and pulse blend until shredded. Transfer the contents into a pot.

将豆腐B及1/3的番茄丁一起混入食品加工机打碎后转入煮锅。

Stir in 1/2 of the water (C) and another 1/3 of the diced tomatoes (B) into the pot and allow to boil under medium high heat.   Add 1/2 bottle of the Prego mushroom pasta sauce and continue to simmer the mixture under medium low heat for 15mins.

把1/2的清水C和另1/3的番茄丁加入锅里用大火一起煮熟。再混入1/2瓶的请蘑菇意粉酱混匀，以小火继续焖煮15分钟。

Add Mixed Whole Herbs, Italian Herbs, Oregano, Bay Leaves and dried parsley. Stir to combine.  Allow the sauce to simmer for another 5 mins.

这时便可加入意大利混合香料，意大利香草，干牛至，月桂叶及干香菜片。混匀后又再继续焖煮5分钟。

During this time, heat up 3 Tbsp of Olive oil in another deep frying pot. Toss in diced mushrooms and stir fry for a minute.

在另一个炒锅内，倒入3大汤匙的橄榄油烧热。将双孢菇丁放入翻炒1分钟。

Stir in diced potatoes and continue stir frying for another minute before adding in the balance diced tomatoes.

再放入马铃薯丁，继续翻炒1分钟后才加入剩余的番茄丁翻炒1分钟。

Pour in the balance of the Prego mushroom pasta sauce and water.  Allow the sauce to boil for 3-4 minutes before adding in pepper and salt. Transfer the sauce into the simmering tofu tomato sauce mixture and stir to combine.

将其余的半瓶的请蘑菇意粉酱，清水混入炒锅搅拌均匀。再继续用中小火煮3-4分钟并用盐和胡椒粉调味。再转移入烧开的豆腐番茄酱混合。

Lastly add in tomato ketchup and sugar to the sauce and continue stirring the tofu bolognese sauce under low heat for another 10-15 mins until it reach the desired creamy consistency.

最后加入番茄酱及糖调味，继续翻拌酱料以小火焖煮10至15分钟直到达到理想的浓稠度即可。

Cook spaghetti in a large cooking pot with salted boiling water for 8-10 mins until tender. Drain.

将一大锅略加盐的水烧开，把意大利面放入并搅拌，煮8-10分钟到变软，沥干备用。

Divide the cooked pasta among serving bowls. Spoon the sauce over the pasta and serve warm.

将煮熟的面条倒入各自的盤中，把酱料淋在意大利面上即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

全素鳄梨果奶油意大利面 Creamy Vegan Avocado Pasta

Avocados are nutritious fruit with abundant nutrients such as fiber, potassium, Vitamin E, B-vitamins, and folic acid. These fruits does not contain any cholesterol or sodium, and are low in saturated fat. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

鳄梨果, 也称名为牛油果，是一种营养含量很高的水果。它的营养成份有纤维，钾，维他命E，B和叶酸等。就因如此，鳄梨果也被吉尼斯世界纪录里评为最有营养的水果。除此以外，这些水果不包含任何胆固醇或钠，它们还充当“养分助推器”能使身体吸收更多脂溶性营养物，例如α-和β-胡萝卜素和叶黄素，在被食用与水果的食品。

Apart from eaten as fruits, avocados is also a good alternative to saturated fat laden recipes. Hence, in place of using double cream for my pasta, I have opted to use blended avocados for my vegan version of creamy pasta.

除了当水果吃，鳄梨果也是采用于含需要脂肪的食谱上。所以，我这道全素的奶油意大利面也是采用鳄梨果来制做奶油酱来取代动物性奶油的需求。

Its truly yummy and healthier than the milk cream version. Yum!

结果制做出来的意大利面不但健康而且还真的好好吃！

全素鳄梨果奶油意大利面
Creamy Avocado Pasta

Ingredients 材料

(A)
250g Penne 通心粉

(B)
110g Cherry Tomato 樱桃番茄, halved 切半
190g Frozen Peas 冷冻豌豆
135g Fresh White Button Mushrooms 鲜蘑菇, sliced 切片
4 Ripe Avocados 熟透的鳄梨果, halved 切半, seeded去种子 and peeled 去皮
350-400ml Water 清水 (blending 搅拌用)

(C)
4 Tbsp Olive Oil 橄榄油
1 Tbsp Sesame Oil 麻油
1 Tbsp Oregano Powder 牛至粉
1-2 Tbsp Basil Powder 紫苏粉
2-3 Tbsp Sea Salt 海盐
2 Tbsp Freshly Squeezed Lemon Juice 鲜柠檬汁
Ground Black Pepper to taste 黑胡椒粉调味

(D)
1.5 Lit Water 清水
1 Tbsp Salt 盐
1 Tbsp Olive Oil 橄榄油

(E)
Some baked almond slice 少许的烘脆的杏仁片




Directions 做法

To make avocado sauce, transfer avocados and 350-400ml of water (B) into the bowl of a food processor and blend into thick paste. Set aside.

先准备鳄梨果奶油酱。把鳄梨果和350-400公升的清水B倒入料理机搅碎成泥状。搁置待用。

Heat up 1.5 liters of water (D) in a pot. Add salt and olive oil and combine (D). 

另外把1.5公升的清水D装入柱国里烧热。加入盐和橄榄油D混匀。

When the water starts to boil, add in penne (A) pasta and cook according to the package instructions. 

当水开始沸腾时，便可倒入通心粉然后依据包装提议的煮法煮熟后即可离火。

Drain and soak the cooked penne into a cold water for 10sec. Drain.

将煮熟的通心粉捞出，转入冷水泡浸10秒后捞起沥干。

Heat up olive and sesame oil (C) into a frying pan. Toss in the remaining ingredients from (B) and stir fry for a minute. Add cooked penne and avocado paste. Stir fry for 30 seconds to combine. Add the remaining seasoning ingredients from (C) and give it a few stir before removing it from heat. 

把材料C里的橄榄油和麻油倒入炒锅烧热。再倒入材料B剩余的材料快速炒拌1分钟。加入通心粉和鳄梨果奶油酱继续翻炒半分钟。最后将剩余的材料C的配料拌入，快速炒匀即可离火。

Garnish with baked almond slices. Serve immediately.

通心粉表面可以撒少许的烘脆的杏仁片。即可品尝。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

Vegetarian Pumpkin Noodle

Another simple and easy to prepare meal with minimal fuss. 

This morning I found a packet of dried pumpkin noodles which I don't remember how and when it was bought. Luckily, there is quite awhile before the expiry, plus, I was curious as to how this egg free vegetarian pumpkin noodle would taste, I fumbled through the fridge for more 'uncovered' goodies.

And yes, a packet of 'vegetarian' chicken found! Checked, confirmed 'safe' for consumption and made from mushroom, I happily launched into preparation mode for cooking vegetarian fried noodles. 

Being a full time vegetarian, I tend to add LOTs of vegetables as compared  to the proportion of noodles used. Apart from loving the crunchy feel of biting into the fibre rich vegetables, I am also cutting down my consumption of starch and carbohydrates.  

I was mildly disappointed that the cooked noodles  did not have the slightest taste of pumpkin. But, it was tasty enough for me to go for 3 servings as the noodle texture was as smooth as of that of kway teow (rice noodles). Just the right texture without the hard and starchy after taste, which, I attributed from the pumpkin.  

Ingredients
500g Dried Pumpkin Noodles
100g Oyster Mushroom
200g Carrot (julienne)
200g Cabbage (cut into thin strips)
100g Vegetarian Chicken (cut into strips)
200g Tau Geh (trimmed)
2 Tsp Ginger (chopped)
2 Red Chilis (julienne)

2-3 Tbsp Sesame Oil (cooking)
1 Tsp Salt

Seasoning (Mix together and set aside)
2 Tbsp Soy Sauce
1 Tbsp Tomato Ketchup
2 Tbsp Vegetarian Chilli Sauce / Sambal
1 Tbsp Vegetarian Mushroom Sauce


Cut Red Chili (for garnishing)

Directions:

Rinse the pumpkin noodles with cold water and cook it in boiling water for 2 -3 mins. Drain and set aside.

Heat oil in pan over medium heat. Stir in the chopped ginger and saute for 30 seconds or until fragrant. Add salt and cabbage, continue stir frying for 30 secs before adding carrots and continue cooking for another minute until heated through.

Toss in the mushroom, vegetarian chicken and continue stirring for a minute. 

Add in the drained noodles, follow by the seasoning and continue stirring back and forth and toss the noodles thoroughly under medium heat for a few more minutes. 

Add bean sprouts and chili. Stir to combine well. Add salt (if needed) and pepper to taste.

Garnish with sliced red chilis if desired. 

Enjoy!