Veganuary 2020

Veganuary Day 3 (Leftovers)


Lunch

Made By Cait
Leftover Fried Rice
Another great way to use your leftovers!


As you may have read in Day 2, I made Vegan Japanese Curry on a bed of brown japanese short-grained rice. If I have to cook rice, I almost always cook extra so that I can use it over the next few days as an accompaniment to any perishable in the fridge – Nobody gets left behind or forgotten in this household!

Reduce Food Waste. Use your leftovers.


Tip: The golden rule to fried rice is… There is no rule!


You can use ALL your leftovers in this ONE dish; reducing food waste can be delicious AND simple!

So I chopped up some fridge-burnt pumpkin, an onion sitting on the countertop (which belongs to my roommate who is on holiday for 2 weeks), mushrooms about to sprout more mushrooms, and french beans I’d bought fresh from the store (just for some greenery. I like #eatingarainbow). I also thawed out some Vegan Quorn fillets to mimic leftover chicken just for texture.


List of Ingredients:

  • Fridge Burnt Pumpkin
  • Roommate’s old Onion
  • Fresh French Beans
  • Mushrooms sprouting Mushrooms
  • 2 Vegan Quorn Fillet 
  • 1 Quorn Fishless Finger
  • 1 tbsp Oil
Basically, just throw all the chopped up veggies into the wok/pan
with some oil, and fry ‘em up for about for 10mins.

No salt or pepper at this point. I LOVE to cook veggies like that to keep them all sweet and stuff, in contrast to the salt and pepperiness.

Then I push the veggies to the top of the wok, and add my chopped up Quorn fillets to the bottom; because my stove tilts ever so slightly to the front, and I want them to soak up the sauces that I will be adding into it (below).

The thing I find with these Quorn fillets is that they can be a little dry, which is awesome because that means it will also absorb whatever you cook it in.


In this case, I added:

  • 2 tbsp of soy sauce
  • 1 tsp of ginger powder (coz my fresh old ginger passed away)
  • 1 tbsp of dark soy sauce
  • ½ tsp of White pepper
  • ⅓ cup of water

**The reason we add the water is to allow it to be absorbed by the Quorn fillets, so they become more moist!

Leftover rice hardened in the fridge. We’re about to bring life back into this baby!

Throw in your hardened refrigerated rice, break them up in the pan/wok, add a little salt and pepper to taste, and voila! Lunch is served!


I threw a couple of Quorn’s Fishless fingers into the airfryer too, and put it atop the fried rice. It’s delicious and crispy, and AIR-FRIED, which means it’s healthier! Right?

Fried rice with Leftover veggies: Green beans, onions, garlic,
pumpkin, mushrooms, Vegan Quorn fillets, leftover brown rice.
Price: $1.90 (for the french beans)

TL;DR
Always cook extra rice in the rice cooker – Fried Rice is another great way to lazily use up all your other fridge leftovers. Add Salt and pepper only at the end to reduce salt intake, and allow the natural sweetness of the veggies to shine.



Dinner

Flavours by Sauté
Funan Mall,
#B1-30, 107 North Bridge Road
Singapore 179105

Living close to Funan means I frequent the mall on days where I don’t cook at home. So discovering all that it has to offer is my eventual goal.

Vegan Crispy ‘Yee’ Noodles with Mushrooms and Thick Gravy.
Price: $11.90

I personally LOVE ‘Flavours by Saute’. This dish reminds me of any ‘ZiChar’ stall where they serve up piping hot thick chinese gravy on crispy egg ‘Yee’ noodles. This one had lion’s mane mushroom, Shitake mushrooms, and a mix of chinese leafy veggies, cooked into the beautifully thick gravy, poured over the Vegan version of ‘Yee’ noodles. I loved the flavour, it reminded me of when I was a kid and my family would take us to eat vegetarian ‘ZiChar’ some friday nights.

If your eyes are sharp enough you’ll notice the other dish in the background of the image above… it’s my boyfriend’s. In attempts to support my endeavours through these 31 days of Vegan food discovery, he has decided to join me as well! What a sweetheart, right?

So let me share with you what he ordered…

Vegan Spaghetti with Laksa, Lion’s mane mushroom, and tofu.
Price: $13.90

I’m not really into ‘laksa’ (except the YongTauFoo at ‘109 Circular Rd’), but this one actually tasted really good! I’ve always wanted to bastardize the Italian carb staple, with sauces from round the world, so this gives me ideas for future recipes.*wink wink!


If you work around Pickering Street, look out for tomorrow’s Vegan cafe discovery, as well as the EASY PEASY recipe to my home-cooked pumpkin soup!

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