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Nice Japanese style veg restaurant. I love their curry rice and cold udon! Taste really good! (And it's really kind that more than half dishes on menu are vegan! )
哎呀，又好一陣子沒分享了，大家應該還沒忘記我吧～😏
(假日果然是餐飲業最忙碌的時期呀！💦💦)
最近又在台中發現一間很不錯的蔬食餐廳 三院蔬食料理
有一半以上的菜色都是全素無奶蛋的喔！👍🏻
(蛋素的部分是最後加上去的"糖心蛋"，對我來說鍋子的問題還算可以接受😌）
個人覺得冷烏龍麵和蕎麥湯麵都很好吃！😍😍😍
除了麵很不錯以外，還有美味的炸蔬菜天婦羅
口味蠻細緻，非常不錯～
還有他們家的日式咖哩飯，有點酸、有點甜，跟我在日本吃到的味道一樣～～好感動！😘😝❤️
推薦推薦～
三院和洋蔬食(純素、蛋奶素)：台中市大容西街3號
這麼多年一直住在新界，搬出來住的那年也是，就連在愛爾蘭我也不住首都，寧願住在較少人的地方，所以我是鄉下妹。對於港島這些城市的心臟地帶，既熟悉又陌生，迷路是必然的（是那種看著地圖也會迷路的）。
今次碰巧遇著出省一趟，特地問了素友們灣仔區素食，於是找到了這家 Sprout Cafe HK 小苗子 素食自助餐。店面不大，卻人山人海，最好先預約。店舖走日式清新路線，碗碗碟碟、擺設和裝潢都挺精緻的。食物種類相對較少，加上某幾類食物有蛋奶，變相可以選擇的又少了，但味道卻不錯呢，特別喜愛蕃薯球和冷麵！
我的位置面對著廚房，由於用了透明玻璃做牆身，外面可以很清楚地觀看廚師們料理的過程，很喜歡這種透明感，不自覺地就覺得食物很乾淨、很安全。整體感覺算是不錯，如果有純素甜點會更喜愛～
I have lived in the New Territories for so many years. Even the year I moved out. Also in Ireland, I prefer to live in a place with fewer people instead of the crowded capital, so I am a country girl. For the center of Hong Kong - Hong Kong Island, feeling both familiar and unfamiliar, getting lost is inevitable (even with a map).
This time, I got something to do in Wanchai, so I asked my vegan friends to give me some suggestions, and found a veggie buffet - Sprout Cafe HK 小苗子. The restaurant is not big, but it is crowded with people. It is best to make an appointment first. The restaurant is a fresh, Japanese-style, all the dishes, furnishings and decorations are quite exquisite. There are relatively not many choices of food, plus some kinds of foods have egg & milk, so there are fewer choices as a vegan, but the taste is good, especially the sweet potato balls and cold noodles!
My seat is facing the kitchen. The wall is a transparent glass, you can clearly watch the chef's cooking process outside. I like this kind of transparency, it makes me feel that the food is very clean and safe. The overall experience is good, if there is a vegan dessert will deserve more like ~
#素食自助餐
🇭🇰 香港 Hong Kong (eng below)
中環 Central│高水準港式自助餐。HKD88任食+抗疫特別餐！
相信素食朋友對「無肉食」應該不陌生，北角、佐敦、旺角也有分店，甚至連我身邊的肉食朋友也聽說過這素食自助餐。「無肉食」近期更殺入中環開分店，而且主打VEGAN，包括我一直期待著的蛋糕也是VEGAN的，即無蛋奶成份。我真的是在加國時就已經盼望著要回港，好好品嚐一番！
簡潔、寬敞、明亮的裝修，讓我和朋友都感到很自在舒適。自助區域非常乾淨，我第一眼就相中甜品區了！而且廚師真的很貼心把甜點都做得很小塊，好讓我可以試更多不同的菜餚！港人至愛的「木桶豆腐花」是另一亮點，你甚至可以加點紅豆，秒變紅豆豆花。VEGAN甜品真的讓我很驚喜，最愛紐約芝士蛋糕和草莓撻！
除了甜品，自助區也有其他的菜餚，包括冷盤、熱盤、炸物、湯品等。但這裡我想為大家介紹「抗疫期間特別餐」，價錢為HKD88-HKD148，而且價錢已包括了自助餐，簡直是良心餐廳！重點是12款特別餐裡，樣樣都感覺很好吃，而且有部分餐點更使用了「新豬肉 Omnipork」、「未來肉 Beyond Meat」和「新韓牛 Unlimeat」。例如我點的乾炒牛河，使用了新韓牛，連肉食朋友也覺得驚訝，太像了！而且炒得很有鍋氣，非常香港！
Central│High standard HK style buffet。HKD88 ALL You Can Eat
I believe veg friends should be familiar with "Ahimsa Buffet". There are also branches in North Point, Jordan and Mong Kok. Even the meat friends around me have heard of this vegetarian buffet. "Ahimsa Buffet" has recently opened a branch in Central, and it is 100% VEGAN, including the cake I have been waiting for so long. I was really looking forward to returning to Hong Kong when I was in Canada, and have a good meal here!
The simple, spacious and bright decoration makes me and my friend feel comfortable. The buffet area is very clean, and immediately spot the dessert area! I appreciate that the chef made the desserts very tiny, so that I could try more different dishes! Hong Kong people's beloved "Wooden Tofu Dessert" is another highlight. You can even add some red beans and change them to red beans tofu dessert in seconds. VEGAN desserts really surprised me. I love the New York cheesecake and the strawberry tart the most!
In addition to desserts, there are other dishes in the buffet area, including cold dishes, hot dishes, fried, soups, etc. But here I want to introduce you to "Special Meal During Epidemic Prevention Period", the price is between HKD88-HKD148, and the it includes the buffet, it is a restaurant of conscience! The main point is that in the 12 special meals, everything feels delicious, and some meals also use "Omnipork", "Beyond Meat" and "Unlimeat". For example, I ordered the Fried Ho Fan with beef, using the unlimeat, and even my meat friend was surprised, it just tastes so similar! And this is a classic Kong style dish!
無肉食 ahimsa buffet
🌱│💰💰💰│😋😋😋😋😋
📍 中環嘉咸街23號My Central 地下5號鋪
Shop 5, My Central, No. 23, Graham Street, Central, Hong Kong
⏳ 11:30 - 22:00
♥ Happy Chinese New Year! To celebrate, here are 3 healthy & delicious Asian meals that don't require cooking! Great as a work lunch & for students. =)
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MALAYSIAN CRISPY SEAWEED POPIAH (1 Roll / Serving)
1) 1 large Spring Roll Wrap – 44Cals each
2) 1 large Seaweed sheet – 10Cals each
3) ½ cup (75g) Sweet Turnip, shredded – 21Cals
4) ¼ cup (21g) Carrots, shredded – 9Cals
5) 2 tbsps. (20g) Sweet Corn – 16Cals
6) 1 tbsp. Peanuts, crushed – 53.5Cals
Per Serving – 153.5Cals (without sauce)
COLD GLASS NOODLE SALAD (Serves 5)
Salad Ingredients
1) 125g Glass Noodles – 455Cals
2) ½ medium (600g) Cabbage, shredded – 112Cals
3) 2 medium (122g) Carrots, peeled & shredded – 50Cals
4) 1 Red Bell Pepper, diced – 37Cals
5) 1 Japanese Cucumber (150g), thinly sliced – 21Cals
6) ½ cup Fresh Basil, coarsely chopped – 4Cals
7) ½ cup Fresh Coriander, coarsely chopped – 4Cals
8) 1 large (25g) Spring Onion, thinly sliced – 8Cals
9) ½ cup unsalted Peanuts (73g), crushed – 427Cals
Spicy Lime Vinaigrette Dressing
1) 3 tbsps. Fresh Lime Juice – 12Cals
2) 3 tbsps. Rice Wine Vinegar – 15Cals
3) 1 tbsp. Soy Sauce – 9Cals
4) ½ tbsp. Sesame Oil – 60Cals
5) ½ tbsp. Olive Oil – 60Cals
6) ½ tbsp. Maple Syrup – 26Cals
7) 1 Garlic Clove, minced – 5Cals
8) ½ tsp. Dried Chilli Flakes
Per Serving – 261Cals (with dressing)
HIYAYAKKO (Serves 2)
1) 1 block (300g) of Silken or Soft Tofu, drained & washed – 117Cals
2) 1 Spring Onion, thinly sliced – 8Cals
3) 1 tbsp. Ginger, grated – 3Cals
4) 1 – 2 tbsps. Soy Sauce – 12Cals
5) Bonito Flakes (Omit for Vegans)
Per Serving – 70Cals
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Light, fluffy, and juicy Aburaage (salty sweet tasty deep-fried Tofu pouch) makes Kitsuneudon absolutely delicious 😉 You don't need to simmer it down. This is the BEST recipe you may want to follow 👍
Kitsune Udon literary means "fox Udon" in Japanese. Because Aburaage is fox's favorite food in the folktale.
Simple yet delicious, typical kids' meal as well 😋
How to Make Udon Noodles From Scratch:
https://youtu.be/LPooQ7QUUls
Tempura Sides:
https://youtu.be/-f4s8-5oHiQ
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Kakiage Tempura (Japanese Vegetable Fritters)
https://youtu.be/jDoA27ChDcQ
Egg Tempura
https://youtu.be/y0D8nfsZMS8
Other Udon Dishes:
Kamaage Udon:
https://youtu.be/-f4s8-5oHiQ
Nabeyaki Udon:
https://youtu.be/Ae1aPdtdYqQ
Nagasaki Chanpon Udon:
https://youtu.be/EBHuG84A-FM
Udon Gyoza:
https://youtu.be/i5G6RyNEGmA
Halloween Mummy Ebi:
https://youtu.be/5J_HeKJM4JI
---------------------------------
How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe
Difficulty: Very Easy
Time: 20min
Number of servings: 2
Ingredients
2 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
2 Aburaage (deep-fried Tofu pouch)
A
* 100ml Dashi broth (using packaged dashi powder saves time)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
Kaketsuyu (Udon soup)
* 500ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. soy sauce
* 1/2 tsp. salt
chopped green onions
Shichimi-togarashi (seven flavor chili pepper) if you like
Directions:
1. In a pot, make 600ml Dashi broth: 100ml for Aburaage, 500ml for Kaketsuyu. I used Kayanoya Dashi - https://amzn.to/3ca6ypI
2. Cut Aburaage into half. Put Aburaage in boiling water for 3 minutes to remove the excess oil. Drain in a strainer, when it becomes cool enough to handle, press with your hands to drain well. By removing excess oil, Aburaage becomes very light and soaks the seasonings very well.
3. In a small pot, put A and Aburaage, then cover with Otoshibuta (wooden drop-lid or you can substitute it with a small plate). Simmer for 7~8 minutes then stop the heat. Do not simmer it down to make it juicy and fluffy.
4. Put Kaketsuyu (Udon soup) in a pot then bring to a boil.
5. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
6. Wash with cold water to remove the slimy texture. Put Udon again in boiling water to make it warm. Using the edge of a serving bowl, slide in the noodles.
7. Pour in some Kaketsuyu (Udon soup), place Aburaage, and garnish with chopped green onions. Put some Shichimi-togarashi (seven flavor chili pepper) if you like.
I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍
https://amzn.to/3ca6ypI
レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Kitsune-Udon.html
---------------------------------
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登録者のリクエストによって、本日はベジタリアン料理のレシピを紹介します。
豆腐の３つのアレンジ。
トマトバジル豆腐ステーキ、カボチャカレー豆腐ステーキ、日本の一般的な冷奴。
本日、安くて美味しいこの男前豆腐を使っています。
材料：
豆腐 ３個
揚げ油
片栗粉
トマトバジル豆腐ステーキ：
ミニトマト5−６個
ニンニク２かけ
オーリブオイル 大さじ３杯
ネギのみじん切り、大さじ1杯。
バジルの葉３枚
塩胡椒
作り方：
ニンニクを薄くスライスし、芯をとります。
フライパンでオーリブオイルを弱火で熱して、１０分ほど、狐色がつくまで、ニンニクをゆっくりあげます。
ボールに移して、置いておきます。トマトをザク切りにします。オイルが冷えて来たら、ネギとトマトを加えて、混ぜます。バジルのはを薄く切って、トッピングの準備ができています。
カボチャカレー豆腐ステーキ：
カボチャ、８０g
タマネギ１個分の４分の１。
カレーパウダー 小さじ２杯
辛口チリーソース小さじ２杯。
みりん 小さじ１杯。
砂糖 小さじ１杯。
ごま油大さじ1杯。
飾りに黒と白いりゴマと唐辛子を使います。
作り方：
カボチャとタマネギを食べやすいかたちに切り、カボチャをごま油で炒めます。少し焼き色がついて、少し柔らかくなったら、残りの材料を全部加えて、タマネギが柔らかくなるまで炒めます。
冷奴：
冷たい豆腐の上にネギのみじん切りとおろし生薑をのせて、醤油をかけます。
豆腐ステーキに使う豆腐の分はキッチンペーパーに包んで、水分を出します。両面に片栗粉をまぶし付け、、フライパンに揚げ油を敷いて、あげます。
火が完全に通って、美味しいそうな狐いろになったら、だして、それぞれのトッピングをのせます。
カボチャ彼に胡麻をふりかけ、唐辛子で飾ります。
トマトバジルの豆腐ステーキに塩胡椒を振りかけることがおすすめです。
Presenting some vegetarian recipes in response to recent comments about vegans, veganism, vegetarianism in Japan.
Here are three ways to prepare tofu.
Tomato Basil Tofu Steak, Squash Curry Tofu Steak, and a Japanese Staple, Chilled Tofu.
Ingredients:
3 small blocks of tofu
Cooking Oil
Potato Starch
For the Tomato Basil Topping:
5-6 mini tomatoes
2 cloves garlic
3tbsps olive oil
1tbsp diced scallions
3 leaves basil
Salt and Pepper
Thinly slice the garlic and fry them in oil over low heat until they turn golden brown. Move the oil to a bowl, and when it cools, add the scallions and tomatoes. Slice the basil leaves into thin strips.
For the Squash Curry:
Squash: 80g
1/4 of an onion
2tsp curry powder
2tsp hot chili sauce
1tsp mirin
1sp sugar
1tbsp sesame oil
Cut the squash and onions into bite size pieces. Sautee the squash in the sesame oil until soft. Add the rest of the ingredients and cook until the onions soften.
For the cold tofu, simply dice scallions, grate ginger and use them as toppings. Pour on some sauce and it's finished!
For the tofu steak dishes, you'll need to drain all excess moisture from the tofu by wrapping them in paper towels, and applying light pressure (I usually just lay a cutting board on top of them) for about 5 minutes. Then you'll have to coat them in starch and pan fry them in oil until they're well heated through, and the coating is crispy and brown.
Drain the oil, and top them appropriately!
I use black and white sesame seeds and red peppers to decorate the squash version, and I give the basil tomato a healthy shake of salt and pepper.
That's it!
