Cauliflower Tots by Joey Lim

Recipe Link : http://www.skinnytaste.com/2013/11/cauliflower-tots.html?m=1

Note: Replaced seasoned breadcrumbs with normal breadcrumbs and wheatgerm.

Egg Salad with Lemon Dressing by Jenny Yennee

Salad - Boiled eggs, coral lettuce, cherry tomatoes, zucchini, crunchy capsicum, purple cabbage, organic raisin & cranberries and pumpkin seeds.

Lemon dressing - combine well 1 piece lemon juice, apple cider vinegar, olive oil, molasses sugar, parsley flakes and Balsamic vinegar

Stir Fried Yam Bean (MangKuang Char) by Jenny Yennee

Ingredients:
Yam bean, carrot, black fungus, black mushroom, garlic, organic black thick soy sauce.

Method:

Saute garlic till fragrance, add in yam bean carrot, black fungus and mushroom ( shredded ), stir fry for few minutes, then add in some water and cover with lid , let it stew till yam bean soft, then pour in black thick soy sauce to taste.

Coleslaw by Joanne Lum

Ingredients:
- 1/4 cabbage
- 1/2 medium size carrot
- 1/2 onion
- mayo, salt & pepper

Method:

Cut cabbage into very thin slices. Grate the carrot. Slice onion. Put all the veggies in a large bowl. Add mayo, pinches of salt & a dash of pepper to taste. Mix well.

(refrigerate for cold serving)

Spinach Pancake by Low Hooi Lee

Ingredients: 
50g spinach
2tbsp breast milk (bm) or fresh milk
1tbsp unsalted butter
1tsp honey
40g cake flour
1 kampong egg

Method: 
1. Blanch spinach in boiling water till cooked. Remove from water, squeeze out excess water and chop it finely.
2. Heat butter till it melts.
3. Sift flour.
4. Mix spinach, bm/fresh milk, butter, honey and kampong egg together. Add in flour, mix well and divide the mixture into 4 portions.
5. Heat a little oil in a pan and panfry the pancakes over medium heat till both sides are cooked. Remove from pan and best serve with yoghurt.

Veggie Burger by Sherly Chan

This recipe yields 2 patties.

Ingredients:

1/2 cup cooked chickpeas (pre-soaked overnight and boiled until soft) (refer photo below)

3/4 cup steamed veggies (u can use any veggie, I used cauliflower, brocolli and carrots)

2 tablespoons corn flour

1 egg white plus 2 tablespoon water

salt and pepper to taste

Method:

1. In a food processor, combine all ingredients and pulse until blended (but not completely pureed; you still want the burgers to have some texture). 

2. Heat a greased or nonstick sprayed skillet over medium high heat. Spoon half the chickpea mixture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture. Cook for 3-5 minutes, or until golden, and flip. Cook on the other side for a few more minutes or until golden and beautiful then turn off the heat, transfer to a plate, and enjoy. 

You can make them one batch and freeze them for later consumption.

Note:

Chickpeas

Broccoli Almonds Meatballs by Sherly Chan

Recipe Link : http://ohmyveggies.com/recipe-broccoli-parmesan-meatballs/

Note: I replaced the parmesan cheese with cheddar cheese and reduced it to 1/4 cup.

Stirfry ABC Vegetables by Wendy Tlp

Firstly cook the potato (steam or fry) & set aside, fry garlic till fragrant, add-in potato+carrot+sweet corn, sprinkle salt then black soy sauce. Final step (esp if using chinese wok) pour in cornflour mixture (cornflour+water) to simmer awhile once everything well cooked. simmer (close lid in high fire for 1 min). Optional: Add minced meat.

Chickpeas & Spinach by Karishma Tiwari

Recipe Link : http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/

Note: Put onion & garlic in the sautee

Mixed Vegetables by Alicia Gan

Method:
1) 1st pan fried egg tofu till golden brown & set aside.
2) Blanch the broccoli & set aside.
2) Add some chopped ginger & saute till fragrant & then add in all the ingredients (corn, carrot, black fungus). Stir-fry for a min or 2 then add in hot water. If u want more gravy then add more.
3) Vegetarian oyster sauce (can replace wih sea salt or vegetable stock) as seasoning. If you prefer thick gravy, can add some corn flour too.
4) Lastly, add in blanched broccoli & tofu.
5) Ready to served.

Chicken Teriyaki & Fish with Mixed Veggies by Angela Ng

*Recipe for Chicken Teriyaki*
-300g chicken thighs, sliced & marinated with teriyaki sauce
-1 carrot, cut as pictured
-1 portobello mushroom, thinly sliced
-1 clove garlic, thinly sliced.
-1/2 spanish (red) onion, thinly sliced.
-1 tbsp teriyaki sauce
-1 tsp kecap manis, omit if you want to.
-pinch of brown sugar
-pinch of sesame seed

Method:

1. Heat 2tbsp olive oil, put in onion & garlic and stir fry till golden brown.

2. Put in chicken thighs & fry till skin is seared and brown. Add more oil if necessary.

3. Add carrot and fry till soften.

4. Keep stirring for 5 mins. 

5. Add teriyaki sauce, kecap manis and a bit of water if you like to have some gravy. Cook till meat is cooked.

6. Add mushroom and brown sugar and stir for 5 mins. Put on high flame if you want to reduce or thicken the liquid. If using nonstick pan/wok, pls put on medium.

7. Sprinkle sesame seed on top just before you serve. Add red capsicum if you like. They go well with teriyaki dish.

*Recipe for Fish*

-boil broccoli till soft but crunchy. 

-1 clove garlic sliced.

-1 fish fillet, im using ling fish.

-1 carrot

-1/2 stick celery. Can add whatever vegies you like.

-1tsp soy sauce.

Method:

1. Heat oil. Fry garlic till fragrant.
2. Add fish and fry till brown on both sides.
3. Add vegies and stir for 5 mins or so.
4. Add soy sauce. Stir for 2 mins. Serve.

Ling fish is quite tough. Hence why I add fish in the very beginning cos no matter how I stir, it will not fall apart. If you are using fish like snapper or bream, please pan fry your fish first then add into your wok to just stir for a few mins before serving.

Roasted Vegetables by Lilian Liong

Recipe Link : http://www.thewednesdaychef.com/the_wednesday_chef/2013/07/the-best-roasted-vegetables-ever.html

Brussel Sprouts Chips by Christine Wong-Restelli

Mix with a bit of melted butter and sprinkle with Parmesan cheese. Bake at 180C for 5-8 mins or until the edges of the sprouts turn brown. 

Stirfry Assorted Vege by Jenny Puah

Green capsicum, orangy carrot, black shiitake mushrooms, red meat, onion and garlic. Just add a little water and soya sauce. This is great to go with porridge.

Stirfry Bittergourd with Salted Egg by Jaimy Chan

First put in butter, then fry with some curry leaves until fragrant. Add in mashed steamed salted egg yolks (2-3 steam for 8 mins), evaporated milk about 100ml, stir fry for a while, then add in the bittergourd slices ( precook/stir fry beforehand 1/2 cooked), let the gravy be absorbed by the bittergourd / dry up then dish up and serve.