The One With Something Fresh – Vegetarian Home Cooking

It has been ages since I last caught up with vegetarian food blogger extraordinaire, Adaline Lau of Doufu Mafia. So when an opportunity to have a night of vegetarian home cooking courtesy of Something Fresh, I knew it was the perfect time to indulge myself with a night of vegan knowledge, food stories and delicious anecdotes.

Something Fresh

The ingredients arrived in large boxes. It was almost like I went berserk on ASOS and bought too many pairs of shoes! After the initial shock we dived in with glee at the colourful packaging for the food within.

Something Fresh

We tried a couple of dishes for the night. As we followed the instructions (which were said to be idiot-proof but we found certain information were missing, like the level of heat etc) we discovered that the main ingredients were already prepared before hand. Such as the tofu, pancake batter and pasta sauce. So it was more like heating up the food, cooking some of the basic ones, and assemble it at home.

Something Fresh

As we cook along, I learned that those who become vegetarians due to religion do not eat shallots and onions. As Adaline is one of them, we went without those ingredients for the night. For meat eater, shallots and onions help to balance the flavour and assist digestion. So for vegans, these ingredients were thought not only to be unnecessary but in fact has unfavourable impact on the digestive system. So for those whom are very health conscious, as well as Buddhist vegetarians, you might want to skip this in your daily diet.

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I also learned that there are many different types of vegetarian food. Of course the more common ones are Chinese style – rich in vegetables and heavy handed with oyster sauce, as Chinese dishes often do, as well as with generous serving of mock meat. Indian vegetarian food are commonly curry base, with strong use of spices. And for the night, our selection seemed to be more like…. Western vegetarian. What does that look like, you asked? Well, here you go:

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The accompanying (and cooked) sauce for the linguine with roasted almond and plum tomato pesto was rich and intense , and the generous amount of basil helped with the fragrance. Flaked almonds added more contrast. However the amount linguine was proven too much for the sauce, so the end result were a little on the dry side (tip: add a dazzle of olive oil to help unstick the pasta). To be on the safe side, cook less than the available portion.

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Lemongrass tofu and holy basil was refreshingly sour, especially with the lime wedges. The silky smooth texture of the tofu (also pre-cooked) was well balanced with the crunchy roasted peanuts. This dish was supposed to go with jasmine rice and we decided to go carb-free for the night, so one might find the dish too sour on its own. Tip: Use only half the lime.

Something Fresh

The savory chickpea pancake with avocado cilantro salsa was tricky to make, because of the flipping required. The heat level was difficult to get right too as we were asked to cook two minutes on each side… of which after a minute or so one of the pancake got slightly burned. Taste wise it was still great, and the avocado salsa was a downright treat (thought it came prepared, as most of the other dishes)

Verdict? Great for those whom are looking for a fuss-free way to whip up some vegetarian dishes at home. Why not give Something Fresh a spin for Green Mondays?

Note: This was a sponsored tasting session.

Something Fresh
35-37 Graham Street
Central
Tel: +852-2545-2488
Order Online


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