May 31st, 2009

Corn and Bok Choy Soup

My Malaysian flatmate used to make a similar soup that also had chicken in it so I decided to veganise it. Its a really light soup with a really nice flavour.

Corn and Bok Choy Soup
2 Tbsp oil (preferably canola or soya as it has a lighter flavour then olive oil)
1 small onion
2 cloves garlic
1 tsp soy sauce
1 Tbsp sugar
3 cups vegetable stock (bouillon)
600g creamed corn
Bunch of bok choy (I used roughly 100gm/3 small bunches)

Finely chop onion and garlic and saute in oil (until onion is clear).
Mix stock, soy sauce and sugar together and add to the pot with corn.
Simmer for 30 min.
Add bok choy and simmer for a further ten minutes.





Binding agent for Bread Pudding

So, I came up with a pretty excellent cranberry/walnut bread pudding recipe for a dessert special at work. I'm trying to convert it to be vegan for home use, but unfortunately I am much more experienced as a conventional cook than vegan cook. I have been successful subbing out two offending ingredients (milk and ice cream), but I'm not sure exactly what to use in place of eggs. They're mostly there as a binding agent, and to make a nice glaze on the top when it bakes. I can glaze the top without eggs but I have no clue how to bind things in a vegan fashion.

I don't usually cook from recipes and I measure by eye, but here is a rough version of the original recipeCollapse )

If anyone has a good idea that I can get to work, I will of course post the recipe (in a more exact form). Thanks in advance!