Stone Board Tofu Recipe

This dish was supposed to be stone board cooked tofu, a Korean style spicy tofu dish. But I thought it wouldn’t be realistic for cooking at home. So, you can call this the Dawei style tofu. It is suitable for vegans, and also it is a low-fat vegetarian recipe.

I have also uploaded a video to this post, which shows you how you the cooking procedures and you will find the exact amount of ingredients in the text. If you have any doubts after watching the video you can contact us here.


  • 1tbsp-potato flour & 2 tbsp water to the mixture.
  • 1tsp sugar
  • 1tbsp crushed chili
  • 1tsp salt
  • 2 tbsp light ss
  • half tbsp DS
  • 2 spring onion
  • 3 Garlic Cloves
  • 1-2 thick slices of Ginger
  • Chopped coriander (optional)
  • 700G Tofu


Stir Fried Aubergine and Fine Beans

Hey, guys, This is one of the many Chinese vegetarian recipes I will upload on this blog, it is also a vegan recipe, try it at home, and if you like it, make a comment to help others to find this. If you have any doubt feel free to contact us here.

Aubergine and Fine Beans


  • 2 Garlic Cloves
  • 1 Medium sized aubergine
  • 10 Fine Beans
  • 2 slices of Ginger
  • Salt (optional if the vegetable stock is salty enough)
  • 1 cup Vegetable stock
  • 1 tbsp Potato flour for sauce
  • 1 tbsp Light soy sauce
  • 2 spring onions
  • 1 Medium Carrots (optional)
  • 1 teaspoon or less sugar
  • half pint of water

Prepare the ingredients

1. Cut fine beans into 1 inch in length, cover them in potato flour
2. Cut the aubergine into cubes
3. finely chop spring onions, garlic, and ginger slices
4. Mix the potato flour with water for later

Deep fry potato flour covered aubergine and fine beans separately.

Fry spring onions, garlic, and ginger with a small bit of oil in a wok

Add in half a pint of water, heat to boiling put in the cube of vegetable stock, make sure it is well mixed, now add in potato flour (mixed with water), stir it well before you add it into the wok, and stir. The sauce should be thickened by now.

Put both aubergines and fine beans in. Mix it up with the sauce for 1 or 2 minutes, dish it up and serve

Egg Free Stuffed potatoes

Stuffed Potato made with apple, onion, contains dairy, I have never tried to cook it with cheese, hmmm, maybe it is something worth to experiment.

Stuffed Potato


  • 6 large sized potatoes
  • 1 medium Spanish onion
  • 1 large apple
  • 1 oz butter
  • Half teaspoonful of allspice
  • 1 dessertspoonful of sugar
  • Ground pepper and salt to taste
  • and a cupful of breadcrumbs

Cooking Instruction

  1. Chop the onion and apple finely and stew them with the butter(No water), allspice, sugar, and seasoning.
  2. When quite tender sift in enough breadcrumbs to make a fairly stiff paste.
  3. Scoop the potatoes out as in the previous recipe
  4. Fill them with the mixture, tie, bake the potatoes till tender,
  5. Serve them with brown sauce and vegetables.

Lentil soup cooked with celery and tomato

Lentil soup is a great vegetarian recipe for real vegetarian (who doesn’t consume fish, fowl, meat), as it is high in protein. Below is just a variation of it, Suitable for vegans

lentil soup



  • 1 lb. each of lentils and potatoes
  • 1 large Spanish onion
  • 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use)
  • 1 cupful of tinned tomatoes or 200g of fresh ones
  • 1 oz. of butter or oil (for vegan
  • Ground pepper and salt to taste.

Cooking Instruction

  1. Roughly chop up the onion, and fry it in the butter until beginning to go brown.
  2. Pick and wash the lentils (some lentils need to be soaked overnight in water)
  3. Set them over the fire with 2 quarts of water or vegetable stock, add the fried onion.
  4. Peel, wash them and cut up the potatoes. Wash and cut the celery into small pieces, and add all to the lentils.
  5. When they are nearly soft add all the tomatoes.
  6. Return the soup to the saucepan, add in pepper and salt, and more water if the soup is too thick.
  7. Serve with wine or whole grain brown bread.

5 Ways wine and food make the most delicious dishes

We all have heard that the perfect wine and food combination can further enhance the dining experience. So what pairing should you keep in mind next time when you decide to have wine with your dinner?

Here are a few tips to help you through your dilemma and provide you with the perfect combination of wine and food for those special nights:

Less alcoholic wine with spicy food

Alcoholic content in a wine could enhance the oils in a spicy food making it more hot and uncomfortable to eat. For spicy food items, you should always pair it up with a less-alcoholic wine or a sweeter wine.

So if you are thinking of having some spicy Asian or Thai food for dinner, it would be better to stick with wines like off-dry German Riesling, Vouvrays, etc. This helps in countering the spicy flavor of the food with their sweetness.

Acidic wines with fatty food

Red meats like steaks, chops etc. have high-fat levels and so you should go for wines which have a tannin or acidic taste as the fat in the food will counter the bitter taste of the wine giving you a chance to taste other flavors in the wine.

After deciding which acidic wine you are going to use with your red meat, decide on the flavor which you would like to be accentuated once the bitter taste of your wine gets balanced with your food’s fat. You could go for some tangy or fruity flavor, but that’s completely up to you.

Dry Rose wine with cheesy food

Some wines pair well with some kind of cheese dishes while some red wines seem to go better with another kind of cheese dishes but it’s been noticed that Dry Rose seems to go with most of the cheesy food making it the ultimate wine to pair your cheese dishes with.

Dry Rose comprises of white wine’s bitterness and red wine’s fruity flavor which makes it a popular choice for most cheese dishes. So next time when you decide to serve wine with blue cheese, cheese sandwiches, etc., pair it with a bottle of Dry Rose and you should be good to go.

Sweeter wine for salty food

Sweet wines could provide a perfect balance to those salty snacks and enhance the taste of the food bringing out the hidden tangy flavor making it infinitely more delicious. Make sure you don’t pick a high alcoholic for your salty food else it will turn your food too strong and bitter to taste.

Sparkling wines such as Champagne and Spanish cava are perfect for salty foods like noodles etc. as they provide the food with a touch of sweetness and not let salinity overpower the taste of the wine.

Less flavored wines with sweet dishes

Choosing a sweet wine with a sweet dish might seem like a good idea if you want to end your dinner with a mushy sweet flavor. But if you want to make sure that you savor your wine and food properly without their taste blending with each other, then it is advisable to choose a wine which is less sweet than your dessert.

Madeira or Moscato are a few wines which pair well with sweet dishes without overwhelming your taste bud with sweetness.


See video below to know more about cooking with wine.