Tze Char Feast- Nature Vegetarian, Bukit Merah


Claypot Curry Mutton $12

Nature vegetarian restaurant has been around for a while. We usually go there for their cheap and fast economical rice sets $2.50 or daily specials in the day. The other night, we ended up at Nature Vegetarian to try their tze char (ala carte) selections for the first time and was quite impressed by how yummy it was. The first dish we ordered was curry mutton large portion. Do not say we did not inform you but the portions are huge! Six of us were so stuffed after realizing we made the mistake of ordering everything in Large sizes. We wished the staff could have informed us to order smaller portions earlier but surprisingly we finished every dish!


Clayout Tofu with vegetables $12


Satay sticks $8 smallest portion(They were not the best we have tasted!)


Stir Fry Kai Lan $11


Crispy Lemon Chicken with sweet sauce $12 (This was the best dish!)


Cereal oatmeal tofu $12 (we changed it from the original cereal prawns as we prefer not to take too much mock meat)

We paid around $96 for 6 people and each of us had a plate of rice with 2 additional bowl of rice and 2 daily soup of the day!
Address: Block 11 #03-4462 Jalan Bukit Merah, Singapore 150011

Phone: 6897 7370

Opening hours: 7.30am to 9.30pm (Mon to Sat). Closed on Sun

Homemeals: Vegan Red Chard Pie

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I have always walked past supermarkets and wondered what do people do with chards. They look too gorgeous to be eaten, especially the rainbow ones. A challenge came through my way when Supernature Organic asked if I was keen to try their latest series of chards that just hit their stores! I was up for the challenge and googled for the best vegan chard recipes. Finally, I found a really interesting one from to experiment and this turned out way better than I expected.

Ingredients (Recipe taken from here)

  • 12 ounces ( 340 g) chard
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12 ounces (349 g) lite firm or extra-firm silken tofu, drained
  • 1/4 cup (60 ml) plain soy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon potato starch or cornstarch
  • 1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon turmeric
  • 3/4 teaspoon salt (or to taste)
  • 1 pinch nutmeg
  • 1/8 teaspoon cayenne
  • 2 teaspoons fresh thyme leaves (or 1 tsp. dried)


Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.

Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.


I did mine as per the recipe and kept a portion of the leaves to make chard chips!

Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.

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Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.

Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

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It was not the most good looking dish in town but the taste made up for the lack of presentation. It was really creamy, smooth and after 2 slices, most of my guests were full. It went super well with kale and chard chips and the chards in the pie was really soft and tasty. I am now more willing to give chard a try and they contains so much wonderful sources of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

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I also made some vegan curry carrot ginger soup to go with our pie! Found the recipe here. We want to thank the team at Supernature Organics for sponsoring the yummy organic vegetables used in this post and do drop by their online shop to check out their home delivery service for vegetables and fruits box parcel!

SuperNature (Flagship Store)
#B1-05/09 Forum The Shopping Mall
583 Orchard Road
Tel +65 6304 1336
Fax +65 67350366

Opening Hours:
10am – 7.30pm daily

Tempeh Curry Sandwich at Living Greens- Rangoon Road


Living Greens cafe which used to be near beach road has relocated and has found a new home near Rangoon Road. This cafe is smaller than her previous place but feels cozier and the lighting there is brilliant for food photography! I cannot remember how much each item cost but it ranges from $6-$10 for starters, $12-$15 for mains and $6 to $9 for desserts. Usually we spend about $35-$80 depending on the number of items we order. Drinks are also around $4-$8.


Her signature veggie sushi was as usual really fresh and crunchy.


We tried baked tofu goreng and the portions was big and the gravy was a mix between peanut sauce and mee soto sauce.


We also tried their vegan lasagne which was actually really filling despite the size.


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My favourite dish was the tempeh curry sandwich which is a mix between thai flavours and indian spices. This is the way I love tempeh done, really flavourful and yet has a kick.


The other thing we love about Living Greens is the mini selection of vegan desserts! They have vegan sesame pudding, avocado pudding and daily vegan cakes too!


This black forest cake was seriously dark and really creamy!


And this green tea vegan cheesecake had a pleasant aftertaste with red beans to munch on. On the background is the avocado pudding we shared and looking at these images, I cannot wait to return to have a meal again.

Address: 89 Rangoon Rd  # 01-04, URBAN LOFTS, Singapore 218375
Tel: (+65) 98574881
Opening Hours: Mondays to Saturdays 11:00 am to 3:00pm  & 5:00 pm to 7:30 pm
Closed on Sundays and Public Holidays
MRT: Farrer Park MRT Station, Exit B / Bus Service Numbers: 141, 130, 131

Chinese Vegetarian Wedding Banquet- Peony Jade Restaurant at Clarke Quay

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It’s wedding season and I attended a couple more which had some really yummy vegetarian servings! I was at Peony Jade Restaurant at Clarke Quay for my friend’s Melody wedding and enjoyed all the dishes:)

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The flavors and presentation were really good and was on par with notable vegetarian chinese restaurants we have been eating as well. Thank you Melody for your kind invite:)

Gan Lao Mian- Hwa Jin Vegetarian Family Restaurant at Bukit Gombak

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A couple of weeks back, I visited a friend at Bukit Gombak and found this really old school family restaurant. I was there for lunch and ordered Gan Lao Mian (something similar to wantan mee) $3. It was served quickly and the portion was just right. The ingredients were fresh and yummy too and I cannot wait to bring my whole family there for dinner soon.

Block 359 Bukit Batok St 31, #01-393 Singapore, Singapore 650359

Open daily: They are closed around 2.30pm after breakfast and lunch and open around 5.30pm for dinner

Vegan (KFC) Deep Fried Chicken at Thousand Vegie, Chinatown Complex

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We happened to be in Chinatown last Saturday and decided to check out Thousand Veggie which was highly recommended by Luke from Hungryangmo. Initially, we were quite skeptical if the deep fried chicken would taste similar to KFC style chicken. When we arrived, the food centre was packed and we queued for a short while before getting our orders.

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We got Hainanese Chicken Rice $4 and Claypot rice $4.50 to share. Both dishes were presented just like how their original counterparts would have been done. The rice in the chicken rice set was flavourful and tasted quite authentic but the chicken looked pretty strange and did not taste as good. On the other hand, the claypot rice was milder and tasted like a healthier version of the original. The mock sausages were less salty and the rice was surprisingly well cooked and was very soft.

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DFC (Deep Fried Chicken) $6 was the best dish of the night. It looked the part and tasted super authentic. The crispy battered texture was unbelievably crispy and tasty. It was a guilty indulgence evening and the mock chicken texture was moist too. It was a really good dish and we finished it up really quickly.

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The last two items we ordered were Broccoli with mushrooms $7 and claypot tofu $5. Both of them tasted normal and was nothing to shout about. They could be easily created at home and they came in big portions. It is definitely a place to go if you are craving for mock versions of your all time hawker favourites!

Thousand Vegie
Location: 335 Smith Street, #02-122, Chinatown Complex
Contact: 82876056
Opening Hours: Daily 11.30am – 9.30pm

North Indian Whole Wheat Wraps: ROTI- Alka’s Kitchen at West Coast Plaza

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We were thrilled to discover a newly opened North Indian vegetarian restaurant named Roti- Alka’s Kitchen over the weekends! They serve up some really interesting mix of dishes and we were given some samples of the items before our order came. This place is not 100% vegan friendly but we are so glad more vegetarian stores are popping up these days!

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We ordered the lunch specials,  $5 (no drinks included) which came with a few options such as grilled paneer with cauliflowers and mushrooms, indo-chinese manchurian, vegetarian kebabs, mock meat daily special and garden greens. Next, we were given a choice to have plain roti, plain pratha, praratha with herbs or spinach paratha. Finally, we were asked to pick one of their homemade sauces such as tangy tomato, hot chilli garlic, smoky roast and satay special for our wrap. We got the plain and herb paratha with indo-chinese manchurian and mock meat daily. The sauces were really good and smelt great. The only thing we felt could be better would be the portion size. After wrapping the wraps, it was grilled well but the portion was quite little. We ended up ordering another dish to share but still felt unsatisfied. Maybe they could provide a salad greens or some potato snacks with the lunch meal? The other thing to highlight for a vegan friendly meal is to inform the staff not to add cheese to your wrap as they tend to use that to seal up the wraps at the end.


The last item we ordered to share was Aaloo Paratha $3.50. It was a wholewheat paratha stuffed with potatoes in the middle. It was unique and Hubby Ro loved it. Do note that the prata was firm and the potatoes were thinly sandwiched. It had quite a pleasant texture and taste. It was not filling as it was so thin but we will definitely be back to try other items and head there for their extensive ala carte dinner menu soon.

West Coast Plaza

154 West Coast Road #B1-22/23 Singapore 127371

Open daily 10am-10pm

Tel: 67740422

Home Baking- Vegan Cheese Mushroom Pizza Recipe from TJ Vegan Fusion Party Food


We were so upset when Timothy from TJ Vegan Fusion Party Food told us he will not be running his stall anymore. We bugged him and asked if he was willing to share his secret recipe with us and guess what he agreed! Preparation work started 2 days ago as the dough required 16 hours to ferment. I was really eager to try his recipe and mine was a far cry from the original. Somehow, I got the mixture of the yeast, mushroom flavouring and the crust all wrong so I am definitely going to try re-making this again.


To made the pizza dough: (I made this 2 days before making the pizza)

3 cups of bread flour (he recommends prima bread)

1 cup of water (I added 1/2 cup more actually!)

1 tsp of instant yeast (sold at Phoon Huat)

1 tsp of salt


Mix them all in the food processor (or by hand like me) and then add in the cup of water and process until it becomes a dough.

Store in an airtight container in the fridge for at least 16 hours. (Coat the container with a little oil before storing it.)

Once you are ready to use it, take it out from fridge and leave it in room temperature for about half an hour to soften.

Roll it into flat round pieces with the edge being slightly thicker. (I found it easier to make them in the shape of pita breads.)

This dough makes 10 pieces of crust. (I made four hence mine was too fat and the texture was too doughy)

A Special Tip: You can choose to poke holes on the dough before baking them. If you don’t poke holes, the dough will bloat up and you can make a bloated-edged wood-fired version or use it to make pita bread.

Cook the dough on Willow’s non stick round pizza pan (sold at cold storage for $10) or on a preheated pizza stone for 8 mins at 230 dec G until you can see 1 or 2 brown toasted spots. Use the middle of the oven to cook the crust.

Take it out of the oven and then apply a thin spread of tomato paste (only use Leggo’s brand sold in a bottle) on it.

Let the paste dry a little before adding the cheese sauce.



The Cheese Sauce: (I made this 2 days before baking the pizza)

30g of Nutritional Yeast or one-third amount of a 100g packet (I used 3 tablespoons)

1 Cup of Glutinous Rice Flour

Half a normal size pan of water (I added 2 cups of water)


Mix them into a mixture before cooking on a pan, stirring until it thickens.

You can choose to make a watery sauce or a thicker sauce.

It would taste stronger the longer you store in the fridge.

Don’t pour too much (if you are using a watery sauce or the pizza will turn soggy).


Marinated Mushrooms Mixure:

A pinch of salt

Dried Oregano Herbs (I put 2 tablespoons)

Olive or Soy Soil (1 tablespoon)

A little lemon juice (Optional)


Mix it all up evenly and wait for a couple of mins for the mushrooms to absorb the oil.

A fast marination is the trick to get the mushrooms to remain tender, if they are marinated for too long they will turn soggy.

It takes practice to know just how much oil to add (I id not know how much so I added a tablespoon)

If too much oil is added, the mushroom will leak out lots of oil onto the pizza and you would have to drain it when the pizza is cooked. (That was what happened to mine!)


Pizza Assembling Process:

After spreading the marinated mushrooms on the pizza, cook it at 230/250 dec F for 8 mins until the top is sizzling from the oil and then it is ready.

Use the top-level of the oven to broil it until it sizzles.

You can make another variation with tomatoes and capsicum and black olives.

The Results:

Mine turned out looking quite good but the taste was missing. The dough was too tough and the toppings tasted bland. We had to eat them with more chilli flakes and salt to finish them up. I heard from Timothy he plans to start a cooking class, hopefully he will so that I can learn how to make a proper pizza! Thank you Timothy for being so generous to share your secret recipe and do let me know if I missed out any points.


Home Baking- Raw Durian Chocolate Cake for Father’s Day


We will be out-of-town from tomorrow onwards so we decided to celebrate Father’s day tonight and I made a few dishes for him to try,  guess what was his favourite? KALE CHIPS!! He was so amazed by the chips he told my mum to make them tomorrow for him again. (This time round, I baked them for 10 minutes as I did not cut them into mini sizes and they were super crispy.)


My parents love durians and I decided to try making this raw durian cake found from this site. I bought my durians and made the cake the night before for it to set.


Recipe courtesy of The Sunny Raw Kitchen

Chocolate Brownie Layer

  • 1 1/2 cups walnuts
  • 1/4 cup + 2 tablespoons raw cacao or carob powder
  • 1/4 cup + 2 tablespoons soft dates
  • Pinch sea salt (optional)

Durian Cheesecake Layer

  • 2 cups durian flesh
  • 1 1/2 cups cashews, finely ground
  • 1/2 cup raw honey or agave nectar (I used half the amount stated)
  • 2 tsp pure vanilla extract
  • Pinch sea salt
  • 1/4 cup + 2 tbs melted coconut oil (I used half of the amount stated)
  • 1 1/2 tbs lecithin powder (I did not use this)

Chocolate Mousse

  • 2 medium or 3 small ripe avocados (I used two)
  • 1/4 cup water
  • 1/4 cup cacao powder
  • 1 tbs carob powder
  • 1/4 cup raw honey or agave nectar
  • 1/4 cup maple syrup (I used agave and only used half the amount)
  • 1 tsp vanilla paste or 2 tsp vanilla extract
  • Pinch sea salt
  • 1/4 cup + 2 tbs melted  coconut oil (I used half the amount)
  • 1 tbs  lecithin powder (I did not use this)

1. For the Crust Process walnuts, cacao/carob powder and sea salt in food processor until fine. Add dates and process until crumbly. Press in the bottom of a cheesecake pan.2. For Durian Mousse Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed.Pour mixture on top of the crust and set in the fridge or freezer.

3. For Chocolate Mousse Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed. Pour mousse on cheesecake layer and return to the fridge or freezer until firm.


This evening, I took it out from my freezer to let it thaw in the fridge (about an hour) while I prepared dinner. When I opened up my baking case, I was so happy because it looked great and I drew a DIY cake topper for my dad. I added some toy dinosaurs from my collection and my dad was super in love with his cake! I think he found the dinosaurs more fun than the cake itself and we were stuffed after eating this cake. It tasted like an ice cream cake and was really yummy. I cannot wait to make more raw cakes from now on!


Tempeh Lor Mee- Su Shi Piao Xiang Vegetarian Food at Fortune Centre


Bugis is a place I frequent very often and I decided to make it a point to try all the vegetarian food places in Fortune Centre. Su Shi Piao Xiang is one shop I always walked past but never stepped in. Somehow, the busy crowd and the nearby road traffic was never a push factor for me to enter. Lunchtime is the worst time to visit this store as they are just along the road and the most convenient vegetarian store for people visiting the Indian or Chinese temple nearby.


For lunch, I ordered a bowl of Lor Mee $3.50 and when the auntie started scooping mock char siew in my bowl I literally let out a shriek. She was really kind to ask if I wanted something else instead and I pointed to the sambal tempeh with green beans on their counter. The noodles were really normal and this dish was a let down. The vinegar and starchy gravy was lacking and there were no ingredients in my bowl other than fried beancurd skin, beansprouts and the tempeh I requested. Sadly, the tempeh was not spicy and was quite tasteless.


I doubt I will visit this place again even though I should have ordered the black olive fried rice everyone else was eating.

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