Tanglin Mall is situated in an area that houses many expats and their families who are residing in Singapore for long periods of time. As we walked around in search of some vegan-friendly options, Zenos pointed out that he loved the ambience of warmth and comfort of this mall, which was something I didn’t expect him to say at all. I guess this is the reason Tanglin Mall is being featured on ‘Expat Choice Asia‘, as “a niche for the expatriates, yuppies and professionals”. Something about this place clearly appeals to the ‘Angmos’.
We also discovered a shop called ‘Scoop Wholefoods’, and Australian-based concept that works with responsible suppliers and local producers, encouraging the use of minimal packaging and aiming for zero waste.
Made by Cait Baked brown rice with leftover veggies in creamy soy béchamel sauce, topped with vegan cheddar and mozzarella.
I’m gonna be honest, dinner looked like the S word. I mean, it didn’t taste bad, but it was the day I learnt that Vegan Cheese doesn’t really melt, and I looked like I’d put together a jigsaw puzzle that didn’t really fit.
The flavour of the dish was fine, but it just looked plastic, and I hate when anything looks plastic. Check it..
Next, we make the Bechamel sauce.
‘Béchamel’ (bay-sha-mel) sauce is also known as white sauce, and is made from a white roux (butter and flour mixture) and milk. But of course being ‘VEGAN’ means I can’t use milk, or butter. So, I’ve adapted the recipe using the following ingredients:
3 tbsp Olive oil
3 tbsp flour
1litre unsweetened soy milk
2 tsp salt
freshly cracked pepper
1tsp nutmeg powder
Instructions: 1. Heat saucer, add oil + flour and cook it for about 3mins, keep stirring. 2. Add soy milk cup by cup allowing the flour to thicken the sauce. 3. Add salt, pepper and nutmeg powder only at the end, and stir.
Check back in for Day 20 of my Veganuary experience, where I discover 2 regular restaurants that are happy to prepare Vegan-friendly orders if you ask!