Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »


Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Category Archives: Casserole, Curries and Bake

Steamed Vegetable Curry

Written and Posted By: Margie Babon


Kaffir lime leaves adds aroma and has light citrus flavour that is perfect to use in curry dishes. Try to use banana leaves to steam tofu and veggies to add extra flavour to the dish.



6 blocks firm tofu

Banana leaves

2 carrots, cut into thin slices

1 red bell pepper, cut into sticks

handful French beans

2 zucchini, cut into sticks

handful Bokchoy or small pechay

2 cups coconut milk

2 tbsp. Red curry paste

2 kaffir lime leaves

sea salt to taste


  1. Cut tofu blocks crosswise into 2 making triangle shape.
  2. Use heatproof dish that can fit the steamer then arrange banana leaves properly.
  3. Blanch carrots and pepper all the for 2 minutes in boiling water, then add sticks of zucchini and blanch for 30 seconds.
  4. Transfer the vegetables to the dish. Add slices of tofu arrange on top of the veggies.
  5. Add the remaining ingredients of kaffir leaves, red curry paste, sea salt and coconut milk.
  6. Bring over the steamer and steam 15-20 minutes.
  7. Best served with rice.


Use heat proof dish that can fit the bamboo steamer


You can also use aluminum square dish that can fit the steamer. Make sure to use banana leaves as it adds more flavour to the dish.




Red Vegetable Curry and Spiced Noodles


Add spicy food in your diet to boost metabolism and help you lose weight with hot & spicy noodles served with red vegetable curry. This recipe has vegetable patties that I create homemade and all natural.

Red curry and spiced noodles-lr

3 med. Size Red skin potatoes, chopped
1 med. Zucchini, chopped
Handful green beans
1 red bell pepper, chopped
1 sweet onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp. red curry paste
1 tsp. ground cumin
2 cups coconut milk
1/3 cup lemon juice
4-6 fresh basil
Sea salt
3 tbsp. canola oil
2 Vegatty’s Walnut & Curry patties

Spiced Noodles
200 gms. Wheat flour noodles
6 cloves garlic, finely chopped
1 white onion, finely chopped
Sea salt
Canola Oil or any cooking oil (canola is neutral oil that will bring natural taste of herbs and spices)
1 tbsp. green curry paste
1 tsp. Dried chili flakes
2 cups water


To cook red curry veggies
1. Heat oil in a large deep pan or wok and stir-fry garlic and onion.
2. Add chopped red skin potatoes and 2 cups coconut milk and 2 tbsp. red curry paste and cover the pan and boil potatoes for 15 minutes.
3. Add the remaining vegetables, zucchini, green beans and red bell pepper and simmer for 12minutes.
4. Add sea salt, lemon juice and fresh basil. Set aside.
5. Grill or fry Vegatty’s Walnut & Curry patties. Divide patties into 4 smaller patties.
Set aside.


To cook spiced noodles
1. Bring deep wok with oil in a small heat and sauté garlic and onion. Add ½ tsp. chili flakes, 1 tbsp. green curry paste and 2 cups of water. Simmer for 10 minutes.
2. Add wheat flour noodles, season with salt and cook for 15minutes until noodles are tender. Toss well with the mixture then add Vegatty’s Walnut & Curry patties.
3. Serve with red vegetable curry topped with veggie patties.
4. Makes 4 servings.



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