New segment on Deelish Recipes is our "Plant-based Recipes and Vegan Books"! In a way, I have decided to think more seriously about changing my diet to a Plant-based diet gradually. I want to achieve to become 100% plant-based. I do not consider I am yet even 50% plant-based, let alone vegetarian. I am the same as you, I eat meat, poultry not because I love that animals are killed for it. I am one of the people on the way to converting and this coronavirus crisis has made it more firm this decision to give it a try and believe in myself that I can do this.

I think I had been hesitant to go FULLY plant-based by the lack of confidence that I can compensate all my dietary and nutritional needs. I want to gain more relevant information about a plant-based diet and would love any recommendations from any authors or plant-based vloggers or bloggers. Those of you who has been a regular on Deelish Recipes, you know that I have been a faithful follower of Pick Up Limes and Avant Garde. I shall today share another on Quesadillas by Jamie Oliver, the ingredients are mainly Tortillas, Cheese, Carrot, Paprika, Celery & Parsley.

Ingredients

Okara

diced onions

seasonings: salt and pepper

Lettuce (or any vegetables you like, like baby spinach)

Tomatoes (optional)

Mayonnaise (you can make vegan mayonnaise)

Tomato sauce or Ketchup

Some tapioca starch for coating

Vegetable Oil



Procedures:

Toast the inner sides of the bun to make it crispy.

Mixed all the ingredients together to form a patty.

Lightly dust the outer layer of patty with some tapioca starch.

Fry it for 2 minutes each side in a pan with oil.



Assemble it in whichever sequence you wish, for me I did this:



1. Base layer of bun

2. Okara burger patty

3. purple onion rings

4. lettuce

5. Ketchup

6. Mayonnaise

7. Egg

8. Sprinkle some parsley

9. Sesame seeded bun layer



Enjoy!

Let’s collect 1 million signatures to set policies right, in preventing future pandemics caused by animal-borne diseases.

Hopefully this will move UN to recommend and draw up an "Exit Strategy" to make the world free from pandemics caused by animal-borne diseases.

• Create a roadmap to exit industrial farming by 2050.
• Establish subsidies for plant-based alternatives.
• Closure of seafood and wildlife market.
• Ban wildlife trade.
• Enforce taxation on animal products.

NOVID-50 was started by 26 volunteers participating in The Global Hack, a 48-hour online hack that provides solutions to the coronavirus crisis.

“NOVID-50 addresses the root cause of pandemics caused by infectious animal diseases: intensive animal husbandry. This practice has created environments where viruses such as COVID-19, as well as swine flu, avian influenza and others, can spread from animals to humans. We are living in a global crisis. Now is the time to change things, ”said Merit Valdsalu, the initiator of NOVID-50.

The NOVID-50 team consists of volunteers from Estonia, Scotland, Spain, Germany, Great Britain, Russia and Singapore.

Deelish Recipes fully supports this movement to empower societies to responsibly and sustainably care for the global public health, our nature, our global biodiversity, for the well-being of humanity.

The petition can be found HERE.

Deelish Recipes大力支持与鼓励这项活动，以赋予社会权力，以负责任和可持续的方式关注全球公共卫生，我们的大自然，全球生物多样性以及人类福祉。

请愿书在这里 HERE.

This is a milk loaf or sweet bread, in Hungarian, it is called 'Kalács'. This Sweet Bread is simply flavoured with ground cinnamon spice and the key ingredients are brown sugar, milk and eggs. So of course, the whole house smells so good! Guess the fresh yeast did a great job this time, the proofing was about 45 minutes before placing into the preheated oven of 175°C to bake for 30 minutes. See how 'puffy' it became when baked. My recipe as follows:

I missed so much the typical breakfast of warm freshly prepared Soy milk in Singapore. So I decided to give a go at making homemade Soy milk! That was my motivation because it is really difficult to find the REAL Soy milk. The store-bought ones we have here are imported from Belgium. The taste is just NOT it. Besides, it is too much added sugar in it and to preserve it in the box packagings, usually there are added preservatives to keep its shelf-life.

d' Spring Rolls also 'Summer Rolls' -carrots, lettuce, bean vermicelli, Rice Paper wrappers. Best served with Peanut sauce, sriracha sauce, hoisin sauce & ceramics plate also hand made. This is the first time I am making this with the Vietnamese rice paper wrappers. It is very easy to make and it is very light and almost like a salad. Next time when I make it, I would like to use some fresh shrimps.

First make the pasta base with ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.

This is my way to prepare zucchini noodles. Place a skillet over medium-high heat, add in some olive oil and once the skillet is hot (flick water in, it should sizzle), add in minced garlic for 15 seconds and 1 sliced mushroom then the zucchini noodles. Toss the zucchini noodles lightly with pasta tongs and cook for 3-5 minutes or until al dente – don’t let the noodles cook for longer or else they’ll wilt and look lifeless. This is only 1 spiralized zucchini, only 5 minutes to cook the zucchini.

Just keep tossing so that all zucchini noodles hit the bottom of the hot skillet and cook through. I've also splashed a little soya sauce and sesame seed oil for a great aroma, besides it gives a slight brown making the dish even yummier. Some red bell peppers, carrot dices as garnishing.

Some people also called this 'Zoodles', I kind of love this name as it is one of the best gluten-free and low calorie pasta alternative for effective weight-loss.

20 sponge finger (lady fingers)
1 cup sugar
4 eggs (separated)
1/4 cup cocoa powder
1 1/2 cups mascarpone cheese
2 cups espresso (sweetened to your liking)

Tiramisu (Italian: Tiramisù; Veneto: Tiramesù [tirameˈsu]) is one of the most popular Italian cakes. It is made of savoiardi (or 'lady finger' biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa.

Tiramisu has become a very popular dessert. The recipe has been adapted into cakes, puddings, and other varieties of dessert.

This can be quite a quick to make recipe, but if you ever needed a luxurious day, you may consider to engage house cleaning services to complete the whole idea of 'lift me up!' (Great FULL day treat for your wife or husband on her special day too)

I found out today how to make this delicious snacks. Chinese New Year is coming (25th January 2020), most families would engage maid service to get ready for house visitation during the Spring Festival. It will be Chinese New Year but in Estonia, there is almost no 'new year mood'. I saw this recipe and decided to make it anyway because I have a small batch of red bean paste in my fridge. This 煎堆, Jian Dui also has so many other names ranging from Sesame Balls, Deep Fried Glutinous Rice Red Bean Paste Balls, Vegan Dim Sum snacks, Goma Dango (Japanese), twigin chamkkaegyeongdan, 튀긴참깨경단 (Korean). I realised Vietnamese also eat them.

Besides in Yum Cha, Dim Sum (High-Tea buffet restaurants), it is sold in Singapore in the 'Old Chang Kee' stores that you can find almost at every corner of a suburban mall. So literally, you do not need to make it yourself.



Ingredients

1.5 cup glutinous rice flour
80 g sugar , about 1/3 cup+ 2 tbsp.
100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.
1/2 teaspoon baking powder , optional
1 cup roasted white sesame seeds
red bean paste , or other filling as needed
water for dipping
more glutinous rice flour for dusting
oil for frying



Instructions

Prepare the red bean paste

In a small pot, boil red beans that had been soaked overnight for about 1 hour (or til beans are soften).
In a large bowl, mix the glutinous rice flour with brown sugar and baking powder. Break with hand and slowly stir in water. Continue kneading until smooth dough.

Useful links to recipes great for 'Stay At home' COVID-19 Quarantine days

More news of countries closing borders and companies sending home their employees. We felt virtually not much disruption because I've been working 100% remotely for about 7 years. I realised that we have benefited from working remotely. Critics have challenged this notion for years, claiming that a remote work and stay at home cooking cannot be easy, and nutritious. Yet on Deelish Recipes, I would like to create the living proof that this is possible, even you can have a repertoire of recipes to make meal planning creative and enjoyable during these trying times.

Most importantly we want to give easy retrievals of good recipes that does not compromise your health by providing a lot of choices and varieties. We are sharing here what kind of ingredients that can be great to make a meal that is not compromising your health and nutrition. So you don't need to stockpile your grocery, a great resource all at one stop! Now that many countries have received the order to close schools as well, children growing up and stay at home due to social distancing measures also reinforce this idea:

Keto, Low-carbPeas, corn, beans, lentils and quinoa are relatively high in carbs, and so are not good options on a keto low-carb diet. 

SHAKSHUKA Recipe - Camping Food Outdoor Cooking

Camping Cooking in the Outdoors of the Shakshuka is best if you could in advanced prepare some of the ingredients such as chopping the onions before arrival to the camping ground.

This recipe serves 3-5 | Prep time: 10 minutes | Cooking time: 30 minutes

Shakshuka is a traditional Israeli breakfast dish made by cooking eggs in a spicy tomato-based sauce. This shakshuka recipe's perfect for camping - it's full of flavour, easy to make and cooks in one pot. If you haven't had shakshuka before, you're in for a real treat. We love shakshuka for breakfast, but it'd be an awesome stew as lunch or dinner too. In this video, we demonstrated how to make a shakshuka in a Jetboil on Robens, Firefly stove. The kitchen equipment we are using is the Trangia set 'stormkök'. The full shakshuka recipe is below.

Gear you'll need Camping stove - we used a Jetboil and Robens Firefly Stove but any camping or backpacking stove with a capacity of 1L or more and the ability to adjust the temperature down to a simmer is fine. Something to stir with - we used a wooden spoon Something to eat from - we used an aluminium plate and paper bowl but you could eat straight from your camping Trangia 'stormkök' if you want Knife & chopping board - to cut the veggies. Our tip - cut them at home and carry them in a ziplock bag so you don't need to cart a knife around with you. It's summer, but incase if it might rain, you can also prepare a rain jacket!


Ingredients
1 tbsp olive oil (or diced bacon directly from package)
2 small onions, chopped
2 cloves garlic, crushed or garlic powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp chilli flakes (optional for additional heat)
Pinch cayenne pepper (optional for additional heat)
1 can chopped tomatoes (Pomodori)
2 tomatoes, diced or cut into smaller for easier cooking
1/2 bell pepper (aka red pepper, capsicum), chopped (optional)
3 free-range eggs
Bread to serve

What to do We like to prep our ingredients for this Shakshuka before we go camping - it cuts down on rubbish and prevents you having to carry as much. Whether this is right for you is down to personal preference and depends on how soon you'd be using the ingredients, how much gear you're happy to carry, the weather and whether you've got access to a bin. So there you have it, enjoy! What's your go-to camping meals recipe? Hit us up in the comments below.

Music: Bensound.com

#camping #outdoorcooking #shakshuka #recipe

Arabica and Robusta
Two types of coffee make up 99 percent of the coffee market: Arabica (Coffea arabica) and Robusta (Coffea canephora). While the Arabica coffee plant places high demands on climate, soil and cultivation, and grows almost exclusively in high altitude regions, Robusta is much more resistant to cold and humidity. It is therefore mostly cultivated in tropical lowlands. These differences are reflected in the taste. Arabica beans have an elegant and balanced flavour. Robusta beans have a fuller and stronger taste.