Sunday, September 27, 2015


Today is Mid-Autumn Festival which for Chinese tradition you can enjoy moon cake and playing lantern while enjoying the moon and the star at night. I remembered back the day when I was still in college, me and bunch of my friends used to buy huge box of moon cake and lanterns. We will went to park and writing down our dream wishes on the lantern and fire it up then we watched it flown up while enjoyed our moon cake. It was such fun memories, I do miss the time we spend together. Now we all grown up, we never really do that anymore cause all of us are staying far from each other. Maybe one day, when we meet again, we sure do that again, and maybe even I can make some vegan moon cake! I should learn to make from now first.

Okay, although today's vegan eats is not about moon cake. I want to share my super simple easy 3 ingredients muffin.

Three Ingredients Muffin
3 bananas, mashed
1 cup flour, I'm using buckwheat flour
1 cup water

1. Pre heat oven at 180°C
2. Combine all ingrident, and mix well.
3. Pour into muffin cup.
4. Bake for 20-25 mins.
5. After done, let them cool and topped with anything you like, I used almond flakes and shredded coconut.
6. Enjoy! Leftover can stay fresh fin the fridge for 2-3 days.

It's s simple and easy! It probably only takes you about 30 mins top. I made a big batch of this the other day to bring to my friend's party, and people are loving them. They didn't even know that it's vegan until I told them . Vegan is boring and only eat salad? Hmm, I said a big no no.  It's also a great way to use up your over ripe banana. It's your natural sweetener, egg replacer, yeast, basically everything perfect for baking. Give it a try!

Hope you enjoy!
Any TV show recommendation guys?


Wednesday, September 23, 2015


I have a problem, I'd like to buy a lot of things in bulk and not only that I'd like to buy a lot in one go which sometimes can be a good things where it means everything will be a lot cheaper, but sometimes it means I have tons of things sitting in my fridge I have to finish before buying again. And lately I realise tomato has caught my attention.
Last weekend I was like trying to clearing up my fridge and I found some tomatoes that have been sitting at the bottom of my fridge for quite sometime. Then I thought what, why not make some Sunday warm creamy tomato soup which is just warm and nice to have on that Sunday afternoon for both me and my brother which unfortunately having cold. But he seems to really like it, it seems nice to have a warm cup of soup on those sick day.


5 big tomatoes - cubes
1 medium carrots - cubes
1 big onions - chopped
4 cloves garlic - minced
2 tbsp ground smoked paprika
1 tbsp ground cayenne pepper
1 tbsp chilli flakes
2 tbsp oregano leaves
2 tbsp bay leaves
4-5 tbsp coconut oil
1 cup water
coconut oil
salt and pepper to taste

1. In a sauce pan, heat up 1 tbsp coconut oil. Then throw in onions and garlic and let it cook until it caramelised and turned golden brown.
2. Throw in carrots and tomatoes then let it cook until it gets tender.
3. Add in the all the spices.
4. Pour in the water and bring it to boil. Then turn off the heat.
5. Get your hand blender and blend them until it become smooth and no chunky cubes.
6. Turn on the heat again and add in the coconut milk and stir well.
7. Serve it up!

* coconut oil is great to use as it can resist cooking on really high heat, also it gives great flavour to the soup. But can be substitutes with any oil/ plant base butter.
* carrots will add more colour and it's full of vitamin and mineral, great way to add in more nutrients into the dish.
* Spices quantity nay vary depend on personal preference, for me, this taste just nice with a hint of hot from the chilli and cayenne. If you don't like hot & spicy food, you are welcome to skip it.
*Hand blender is a good and easy way to blend. But if you don't have, don't fret! Just use normal blender, but you may wanna let it cool down for couple minutes before blending,
*Coconut milk just give it more creamy texture and flavour.

Hope you guys enjoy!


Tuesday, September 22, 2015


Every time people always think vegans are boring and only eat green, I prove you wrong. We can still have amazing yummy food without having no harm going to the animals. Sometimes it's just heartbreaking to see that how animal being slaughter and being violently treated while we're enjoying what they've going through and worst we're the reason why they're being treated that way.

We are all human being, all human being should have right to live and be treated right. Imagine when you are eating animal product, all the anxiety and frightened going into your food and you are eating them. "You are what you eat", and it's so true, you are definitely what you eat. Every single emotion that is on your plate going through your body will affect you and your emotion as well. Think about all the pain and anxiety they suffer, that is what exactly going to your body as well. So why bother doing that to them and yourself. Just leave the animal to peace. I truly believe that peace should start from your plate.

Okayy... enough my rants, moving on to the exciting part today is I'm gonna share with you guys ice cream recipe, yeah, it's ice cream babeee...and most exciting part is it's only need one ingredient only! Yesss, you heard me right! One and only BANANA! Basically my favorite food of all time. No added sugar. no preservative, no animal hurts ice cream.


Bananas (How many you like, the more the better, of course!)

1. Peel and freeze the banana for at least 8 hours or overnight.
2. Put them in food processor with NO water added and blend.
3. You might need to pulse and scrape down for couple times and keep blending.
4. It may takes couple of minutes but you will left with creamy smooth ice cream.
5. You can stop and enjoy right away, but I wanna keep it slightly fancy so I decided to put into container and put it in the freezer for few more hours. (Because it get melted while blending)
6. Every half an hour, I take it out and stir so it didn't become hard into a block. We wanna keep it light and fluffy.
7. Then you just enjoy.

How easy and simple right?
I also getting fancier by serving it on a mini muffin with some waffle cone topped with chocolate sauce and nuts.
What a nice hot sunny day to enjoy ice cream! Yum!!

Hope you enjoy!

Monday, September 21, 2015


Hi guys, today's video is kinda blog style of showing you guys in my day and also showing what's on my plate. To start I wanna address I'm not a dietician nor nutritionist. I'm just sharing what I eat in a day as a vegan because  I used to think vegan food are boring and just eating salad basically. Obviously I was wrong and now I just wanna share to people that vegan food is certainly not boring and can be interesting and very flavourful. It's just an idea but you guys definitely do not need to follow what exactly what I am eating. Also there is a mini vlog and haul of day!

Hope you enjoy!


Sunday, September 20, 2015


I know now is the time for fall, but sadly we don't really have fall season here in Singapore. But, you know what we do have is halloween! Although it's not as interesting or intriguing as how halloween holiday in America like trick & treat or dressing up in costume. But,... We do have something similar in season, it's pumpkin season! Probably it's because I see pumpkin everywhere I go, in TV, even in poster (you know those halloween commercial). So, I'm all about making the big ass pumpkin now. Today we're gonna make some pumpkin bread, get ready! Oh ya! Did I mention oil free??


- 1 cup whole wheat flour
- 1/3 cup oat flour
- 2 tbsp ground flax seeds
- 2 cup pumpkin / 1 cup pumpkin puree
- 1/3 cup maple syrup/ agave/ or any sweetener of choice
- 1/4 cup unrefined brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1/2 cup unsweetened non-dairy milk (I used soy milk)

1. Start by boiling your pumpkin and blend it to create your pumpkin puree.
2. In a large bowl, prepare the flax egg by mixing water and ground flax seed and let it rest for 5 mins to thicken up. Then add the maple syrup, brown sugar and stir well to combine. Next adding in baking powder, baking soda, and all the spices and whisk again. Slowly adding in the milk and keep whisking until all mixture is well combined.
3. Now, gradually add in the oat flour and whole wheat flour and stir until the mixture create a creamy batter. If it's too thick, add extra splash of milk. The batter should not be too runny or too thick.
4. Preheat the oven to 180°C
5. Line your loaf pan with some parchment paper since we're not using and oil and it's easier to take it out of the loaf pan. Pour the batter into it and bake for 30-40 mins. 
6. Allow to cool in the pan for 10 mins , then transfer the bread to a wire rack to cool completely before slicing. 
7. Now serve and enjoy! 

* Pumpkin bread will also mixed well with some nuts and seeds. But I want to keep it low fat so I skipped it, but feel free to add in for more interesting and flavourful taste. Hope you enjoy!

You guys like it? Any suggestion for other recipe? Comment down below so I can recreate! :)
Happy Sunday!


Saturday, September 19, 2015


Hi guys, how are you doing? It's been a busy week for me this month since hence the lack of content in my blog but I tried to squeeze in some time to fill you guys in. I have been doing pretty great and been experimenting a lot of interesting vegan food that I would love to share with you guys. It's been my new favourite things to spend my time in the kitchen at the moment. So, stay tuned for more #veganeats!

Anyway, today post is not about vegan eats, its' a little blog when I went for hiking day out and it was fun! I did make a little vlog and I wanna share it with you guys, and hope you guys will enjoy a little something different.

Hope you guys enjoy!

Sunday, September 13, 2015


It's Sunday today, and you know what that means? It's Baking day!

Today I'm making some chocolate peanut butter muffin. It's vegan, healthy and just wonderful to crave those sweet tooth I've been having recently. No more talking, just gonna jump right to the recipe.


2 cup Whole Wheat Flour
2 tsp Baking Powder
2 tbsp Cacao/ Carob Powder
1/3 cup Unrefined Cane Sugar
3 tbsp Date Syrup (or any sweetener you prefer)
3 tbsp Peanut Butter
2 cup Almond Milk (or any non-dairy milk)
2 tbsp Ground Flaxseed
1/2 cup almond flakes
pinch of salt

1. Mix 2 tbsp ground flax meal and 4 tbsp water, allow to sit for 5 mins to thicken up.
2. Mix the dry ingredients (Flour, baking powder, sugar, and salt).
3. Combine the wet ingredients (flax egg, date syrup, peanut butter, milk) and mix well.
4. Slowly stir in the the wet ingredients to the dry ingredients.
5. Combine the batter , and stir in the almond flakes.
6. Let the batter sit for 5-10 mins.
7. Meanwhile, preheat your oven to 200°C
8. Pour the batter into muffin tin, in my case I use silicon muffin cups.
8. Bake for 20-30 mins until it risen and firm.
9. Let it cool for 5-10 mins before taking it out.
10. Enjoy!

This recipe makes about 8 small muffins and 4 big muffins.

Let me know in the comment, what kind of recipe you want me to create next.

Happy Sunday, folks!

Monday, September 7, 2015


For those people who thinks vegan is boring and always being deprived on certain food. I certainly ensure you are wrong.
In this little segment of mine, I wanna start a recipe post where I can share all various different interesting vegan food that you can make at home that are healthy and surely hearty as well. I have been posting a tons of vegan food on instagram and I got a lot of people asking if I could share some recipe and here what I am doing.

For first post, I would like to share my recent instagram post which is donut. I mean who doesn't like donuts, right? Just what a great start for this little recipe post.

Donuts with Chocolate and Coconut Sprinkle:

Donut ingredients:
1 cup buckwheat flour
1 tbsp dried yeast
1/4 tsp salt
1/3 cup apple puree
juice of 1 lemon
1/2 cup date syrup
1 cup warm water.

Chocolate Glazing and Topping:
2 tbsp coconut oil
2 tbsp coconut sugar
1 tbsp cacao powder
shredded coconut
almond flakes
cacao nibs

1. In a medium bowl, combine the yeast with warm water (not too hot or too cold) and stir to dissolve the yeast. Leave it for a couple minutes. After it activates, you can start see bubble coming up and you know your yeast is ready and activates.
2. Add in the apple puree, date syrup, and lemon juice. Mix well.
3.In a seperate bowl, combine buckwheat flour and salt then stir well.
4. Slowly combine half the dry ingredient into the wet ingredient and mix. Then covering with a towel and letting rise in a warm place for 1 hour.
5. Once it doubled in size, add the remain dry ingredient and mix to create a dough.
6. Cover the dough with towel and let it sit for another 30 minutes.
7. Flour your working space, divide your dough into a 6 (preferably same size) ball.
8. To create a hole, use a round cookie cutter (or in my case I just use a water bottle cap) to create a donut holes. Set the small ball aside, you can bake a small donut ball as well.
9. Place them on baking tray lined with parchment paper, and let it sit for the final 30 minutes.
10. Preheat oven to 180°C
11. Bake for 10-15 minutes, being careful not to over bake as you don't the bottoms too brown.
12. Now, time to prepare the chocolate glaze.
13. In a saucepan on low heat, melt your coconut oil and coconut sugar. Slowly add in cacao powder and stir well. Be careful not to burn the mixture.
14. Once the donuts are done, let them cool for couple minutes and start glazing.
Dunk in half of your donut in the chocolate glaze and sprinkle with coconut, almond and cacao nibs. (You can be creative with the toppings).
15. Serve immediately or store in air tight container for up to 2 days.

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