Vegan Cuisine

Healthy Gourmet: Way of the vegan

Simona Ferrante bakes a focaccia roll.

Although we know some things are bad for us - like hydrogenated fat or too much sugar - there is no scientific agreement that one kind of diet is better than another.

Tuesday, 22 January, 2013, 11:22am 3 comments

Seasons: on the button

Photo: Shutterstock

31 Aug 2012 - 6:50pm

The Taste Test: sausages

The Taste Test: sausages

Yves Tofu Dog HK$58 for nine (342 grams), City'super

14 Aug 2012 - 1:25pm

Table talk

Chris Seifried, winemaker and owner of the Seifried Estate Winery in Nelson, New Zealand, will host a dinner tomorrow at The Studio by Culinart in Aberdeen.

15 Aug 2012 - 11:11pm


Here's a new phrase to mark the end of the work week: TGIFF.

From this week to August 31, the World Cancer Research Fund Hong Kong wants you to have Fruity Fridays by having 'just one more' portion of fruit or vegetables. This annual campaign, now in its eighth year, aims to promote this simple step towards reducing cancer risk.

26 Jun 2012 - 12:00am

Embrace the white giant for a delicious, nutritious snack

Bai ling is a rare mushroom species that hails from the deserts of northwest China. At about 8cm to 10cm in diameter and with an average weight of more than 100 grams, it's much larger than your average mushroom.

17 Apr 2012 - 12:00am

Soya milk

Hakataya Sweetened Soymilk

15 Mar 2012 - 12:00am

Power of four: Poon's pick of the mixes

Anyone running in this weekend's Standard Chartered Hong Kong Marathon might want to consider these smoothie recipes, developed by registered dietitian Sally Poon in collaboration with the race organisers. They're also great for anyone looking for a healthy breakfast or snack.

31 Jan 2012 - 12:00am

Dairy alternatives

Blue Diamond Almond Breeze Chocolate

946ml for HK$39.50, ThreeSixty

This soy- and lactose-free drink is as smooth and creamy as skim chocolate milk, and it is unlike other thin and chalky dairy alternatives. It's also rich in antioxidant vitamin E.

Verdict: has a pleasant almond aftertaste, but is a little sweet.

29 Nov 2011 - 12:00am

Make cool desserts out of fruits

Ken Cheung asks: Could you give me a couple of recipes for fruit jellies, please?

20 Nov 2011 - 12:00am

If the cap fits ...

I love mushrooms and am fascinated by the many varieties found around the world. Even cultivated button mushrooms can be full of flavour if cooked with the right ingredients (garlic is helpful). The first two recipes use fresh mushrooms, while the third relies on a dried variety.

Linguine with fresh chanterelles, pancetta and cream (pictured)

23 Oct 2011 - 12:00am

Liquid truth

I recently stayed with a friend living in Epernay, in France's Champagne region. As she and her husband like to eat and I love to cook, we stayed in for all our meals. Before I arrived, they stocked their fridge with artichokes, tomatoes, tiny, sweet plums and a kilo each of chanterelles and cepes. That's a lot of mushrooms.

9 Oct 2011 - 12:00am

Meat-free treats

Albert Einstein once said: 'Nothing will benefit human health and increase chances for survival of life on earth as much as the evolution to a vegetarian diet.'

29 Sep 2011 - 12:00am

Fibre is the stuff of health, like it or not

Phoebe asks: I know that fibre is an essential part of our diet, but I really hate cereal. What else can I eat to get enough fibre?

Wynnie says: Fibre is a complex carbohydrate. There are two kinds: soluble and insoluble.

28 Aug 2011 - 12:00am

Mainland soy milk drinkers up in arms

Two popular restaurant chains have been accused of selling soy milk made from liquid concentrate or soybean powder, dealing another blow to the already shaky confidence in the country's food industry.

Zhen Kungfu, known for their dishes such as congee, told The Southern Metropolis News: 'Our soy milk is made from soy milk powder'.

5 Aug 2011 - 12:00am