Soak 1 handful of dried bean curd, soak 1 handful of cloud ear mushrooms (small ones preferrably) over night in cold water (1–2 hours might be sufficient).

Boil both seperately for 3–5 mins, then cool down under cold water.

Toast 1 Tbsp black sesame, 1 Tbsp white sesame, 1 tsp Szechuan pepper corns.

Heat 3 Tbsp oil, lightly fry garlic, turn down heat, add chili flakes (Gochugaru).

Add to the oil, add lime juice, soy sauce

Add thinly sliced spring onions

Mix with the beancurd and mushrooms.



Excellent vegan (and gluten free) soda bread recipe based on this:


  • 200 g plain white flour
  • 150 g wholemeal flour

alternatively 350g gluten free flour

  • 50 g oats plus extra to scatter on top
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda (NOT baking powder)


  • 200 ml oat or almond milk
  • 1 tablespoon vinegar or lemon juice

shape into ball, cross cut in deep (nearly to bottom) so that the bread bakes well throughout, bake on tray or in pan at 220 (non fan) for 30mins.



“There is no beef…”

Add to hot pan / wok

  • Oil
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped ginger

fry for 2 mins, then add — at high heat —

  • 2 large (or 5 small Turkish) green peppers chooped into big chunks
  • 1 large red onion, copped, big chunks
  • Any fake beef you might like, Seitan pieces work well, chopped

make sure the pan’s hot at this point, then add

  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • optional 1 tsp starch

Pour in from the side so that the sauce touches the hot side of the pan and caramelises.

Let fry for a sec, then serve with rice.




1 large bulb Fennels, thinly sliced


  • 1/2 large orange, cubed
  • 1 mandarin, sliced
  • 1 red chili, diagonally sliced

mashed in

  • 1 Tbsp Dion mustard
  • Juice of 1/2 lime
  • 4 Tbsp flax oil
  • Salt, black pepper to taste

Sprinkle wiht

  • 1 tsp dried dill
  • 1/4 cup chopped fresh coriander leaves