Super Secret Online Cooking Society !

- Fry some spring onions with garlic and ginger,
- Add some minced mushrooms and 4 sliced chili's
- Fry until the mushrooms have some color
- Add a packet of vegan minced meat
- Fry until it has a nice color
- Add a splash of soy sauce
- Add a package of pre made Mapo tofu sauce (asian supermarket)
- Add cubed tofu and let it simmer for a couple of minutes
- Finish with a bit of extra chilli oil

- 2 portions of noodles
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp dark soysauce
- a drizzle of oil

(1) put noodles into boiling water and cook for two minutes
(2) combine sauces in a bowl and stir well
(3) heat wok on high heat, add a drizzle of oil
(4) put in sauce and stir to caramelise it a bit
(5) turn off heat - mix noodles in sauce and serve

- 2 onions, finely diced
- 2 green + 2 red fresh chillies, finely chopped (seeds and all)
- 8-10 fresh or 12 dried curry leaves, chopped or crumbled
- 3 cloves garlic, grated
- about 3 cm of ginger, grated
- 1 tsp ground turmeric
- a large handful of fresh coriander leaves, finely chopped
- 2 cans (150g) tuna
- 2 tbsp fresh lemon or lime juice
- salt, pepper
- 4 - 6 tortillas

(1) Heat 2 tablespoons of sunflower oil in a large frying pan over a high heat and fry the onions for 3-4 minutes, then reduce the heat and cook them for a further 3-4 minutes until very soft.

(2) Add the chillies, curry leaves (standing back from the pan if using fresh leaves, as they will splutter in the hot oil), ginger and garlic and cook for 30 seconds.

(3) Tip in the turmeric, cook for a minute, then add the coriander and tuna. Add the lemon or lime juice, season to taste with salt and pepper and mix well. Cook for 2-3 minütes, stirring from time to time, to heat the mixture through.

(4) Serve hot, wrapped in tortillas with a a dash of lime juice, or spooned on top of baked potatoes.

- 4 medium- large onions
- 500g green beans
- 2 glasses mushrooms, sliced
- 2 packages meat substitute (chunks)
- 3 Tbsp Roasted Sri Lanka curry powder
- some lemon juice
- some broth
- some salt / soy sauce

(1) Puree onions to create a smooth paste
(2) Boil green beans until just soft
(3) Fry onion puree in a pan and add curry powder, fry some more
(4) Add meat substitute and fry for a few minutes
(5) Add broth and some water, depending on how dry it looks
(6) Add some sprinkles of lemon juice
(7) Add mushrooms and green beans, stir and serve with rice

- 200g sushi rice
- 80g fresh shiitake
- furikake seasoning
- soy sauce
- oil
- sesame oil

(1) Wash rice thoroughly and cook - I put it in a bowl with water just covering it and microwaved for 10 min. Then stirred and added some more water, microwaved 2 min, but a rice cooker should also do.
(2) Cut shiitake in slices and fry in a bit of oil, adding soy sauce half way through frying time.
(3) Cut shiitake in small pieces and mix with rice and furikake.
(4) Use onigiri mold to form onigiri from rice mixture - make sure to press them really firmly.
(5) Heat some sesame oil and fry onigiri from both sides, turning them over VERY carefully.
(6) When browned on both sides, turn of heat and add a bit of soy sauce to pan to soak into onigiri
(7) To store in fridge, wrap in cling film

- 400g vegan "chicken"
- 2 tablespoon lemon juice
- 2 teaspoon coriander powder
- 2 cup coriander leaves
- 1 cup mint leaves
- a few curry leaves
- 10 clove chopped garlic
- 6 green chilli
- 1 tablespoon turmeric
- 2 medium chopped onion
- salt as required
- 1 cup yoghurt
- 1 tablespoon cumin powder
- 2 teaspoon red chilli powder
- 2 inch chopped ginger
- 2 teaspoon garam masala powder
- 2 tablespoon ghee / butter
- 1 cup fresh cream

(1) In a bowl, add coriander powder, lemon juice, red chili powder, yogurt, cumin powder, salt, and "chicken" pieces. Mix it well and keep it aside for at least 30 mins.

(2) In a blender, add mint leaves, coriander leaves, curry leaves, ginger, garlic, green chilies, garam masala, 2 tbsp of water, and turmeric. Blend everything together to form a fine paste. Add more water, if required.

(3) Heat ghee in a pan and then add onions. Saute until the onions turn golden brown in color. Now, add the green masala and cook it for about 3 mins. Add the marinated "chicken" pieces and stir to mix everything well. Cover the pan and let it cook for about 15-20 mins. Check if the gravy has thickened well.

(4) Now, pour in fresh cream to the mixture. Mix everything well and cook on low flame for 5 mins. Once done, switch off the gas flame.

(5) Serve with rice

- 2 packs vegetarian chicken (ca. 360g)
- 1 tsp salt
- 2 tbsp potato starch plus 1 extra
teaspoon
- 7 cloves garlic minced
- 1 red onion diced
- 2 Korean green chilis or jalapenos, sliced
- 3 whole scallions white parts chopped, green
parts sliced
- 2 - 3 pointed red paprikas
- 1 can mushrooms
- 1 tbsp pepper flakes
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp agave syrup
- 2 tbsp sherry
- 4+1 tbsp vegetable oil
- 10 dried red chilis
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds

(1) To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to vegetarian chicken. Gently toss to make sure they are all evenly coated. Set aside.
(3) Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chilis, chopping up the scallions, slicing the pointed paprika, halving the mushrooms.
(3) Prepare the sauce by mixing together pepper flakes , soy sauce, white wine vinegar, agave syrup, sherr, and 1 teaspoon of potato starch. Set aside.
(4) To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated vegetarian chicken in one layer, making sure they are not touching each other. If they touch, they will stick to one another.
(5) Cook the vegetarian chicken and flip them, until they are brown on all sides (approximately 7 minutes). Remove rom the pan and set aside on a cooling rack to drain the excess oil.
(6) In the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and scallions and saute until the garlic starts to brown. Then add mushrooms and later paprika to fry shortly.
(7) Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce (approximately 30 seconds). Turn down the heat.
(8) Gently add back the fried vegetarian chicken and stir everything together, so that the vegetarian chicken is evenly coated in your sauce.
(9) Garnish with sesame oil and toasted sesame seeds.
(10) Serve immediately with rice or over soba noodles.

- vegetable oil
- 3 onions, roughly sliced
- 5 cloves garlic, finely cut
- 4 Thai bird or holland chilies, thinly sliced
- 400g meat substitute (Like Meat)
- 500g green beans
- 1 bit of sugar
- 2 tablespoon fish sauce
- 2 tablespoon thin/light soy sauce
- 1 teaspoons dark soy sauce
- 3 teaspoons oyster sauce
- about one cup veggie broth or water
- holy basil leaves (about 1 1/2 cups packed)

(1) Cut and boil green beans until just tender.

(2) Heat oil and fry garlic and chili, then add meat substitute and fry until nicely browned, then remove from pan.

(3) In same pan fry onion, until lightly cooked but still crispy. Add beans

(4) Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water, adding more broth or water as desired.

(5) Add meat substitute and mix well. Finally, add thai basil, mix well again and remove from heat.

(6) Serve with rice

- 500g beans
- 200g meat substitute (like meat, Aldi chunks)
- 2 onions
- panang curry paste
- 500 ml broth
- thai basil
- lime juice

(1) cut beans in bite size pieces and cook in boiling water until just tender
(2) cut onion in big slices and fry in some oil until just slighly soft, remove from pan
(3) in the same pan, heat more oil, and brown meat substitute until nice and crispy, remove from pan
(4) in the same pan fry a generous amount of panang curry paste, then add broth and stir until curry paste is dissolved, add thai basil and lime juice, then continue cooking to thicken sauce (or add some cornflour mixed with water)
(5) when sauce is nice an thick, add onions, beans and meat substitute and mix thoroughly
(6) serve with rice

- 8 ounces soba noodles
- 1/4 cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon miso
- 1 teaspoon grated garlic
- 4 green onions
- Sriracha, to taste (optional)
- Toasted sesame seeds
To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp, shiitake mushrooms, bird eye chillies, fresh cilantro ...

(1) Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
(2) Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
(3) Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
(4) Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve.

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.