Cheung Chau Bun Festival and the Vegan Recipe

Highlighting wild lion dances, vibrant parades, funny bun scrambling contest and showcasing bun towers, here comes the most lively and colorful Hong Kong Festival, the Cheung Chau Bun Festival. This festival portrays tradition and folklore of China. The centre of attraction includes giant bamboo mountains which are covered with homemade buns. These are set up at Pak Tai Temple, where the main celebration takes place. Like every other fest, this too has a story related to it. There was an island which was hit by epidemic ruining many lives. Finally the local people got in God Pak Tai. He eradicated plague and killed evil spirits. Hence Pak Tai Temple is considered as the most religious centre of the island. 

 

The festival's parade includes colorful lions, marching bands, martial arts activities, flowery floats, loud drums and cymbals. The most unique and thrilling activities includes adults carrying children on their shoulders, dressed up like mythological Chinese deities. Their dressing-up like this symbolizes driving away the evil spirits. Next is the peculiar Bun Grabbing Contest. A tower of 60 foot is made, all covered by buns. You have to grab maximum buns in 3 minutes, isn't it interesting? There are more fun activities to add on to this. During 3 days of the fest, entire island goes for a vegetarian diet. I am very fond of Chinese food. So let’s add some vegetarian yummzz from the land of China.

Vegan Mapo Tofu

Ingredients:-

3 sliced Scallions,

1 cup warm Water,

1 block diced soft Tofu,

2 minced Garlic Cloves,

1 teaspoon minced Ginger,

2 tablespoons Vegetable Oil,

15 dried Shiitake Mushrooms,

1 1/2 tablespoon Black Bean Sauce,

1 tablespoon Cornstarch with 2 tablespoons Water.

For Sauce:-

2 teaspoons Sugar,

2 teaspoons Soy Sauce,

2 teaspoons Sesame Oil,

2 ½ tablespoons Chili Bean Paste,

½ teaspoon ground Sichuan Pepper,

1 tablespoon Chinese Rice Wine or Dry Sherry.

Preparation Method:-

1. Soak shiitake mushrooms in 1 cup of warm water for 20 minutes. Drain mushrooms, squeezing excess water. Keep this water. Discard the stems and chop the mushroom caps. Now let’s prepare the sauce. Take a small bowl. Add in leftover water and all the ingredients mentioned under sauce. Keep aside.
2. Heat a wok. Add oil. Add the mushrooms, black bean sauce and stir-fry for 2 minutes. Reduce the heat to medium. Add scallion whites, garlic, ginger and stir-fry until fragrant for 1 minute.
3. Pour in the sauce. Now add water. Bring it to boil, then simmer. Gently add tofu cubes. Allow the sauce to simmer for 4 minutes. Remove from heat.
4. In a small pan, add in the cornstarch and water mixture. Heat for 1 minute, stirring continuously. Add to the tofu gravy. Allow to simmer till the gravy thickens.
5. Garnish with green scallions. Serve hot with rice!
   
   
   

Enjoy the Chinese treat!

Pumpkin and Bean Stew for Halloween

Here comes the “Pumpkin Festival”. We all are excited for Halloween. Isn’t it? Let’s start the preparation with a healthy kick. Whether you are throwing a fancy party to your friends or kids, a healthy recipe is always welcomed. Pinto beans serve as a great source of proteins. Infact, it is a good substitute for meat. Pumpkin is almost fat free and low in calories. It contains carotenoids that generate vitamin A. They are also rich in vitamins C, E and B complex. 

Pumpkins contain calcium and fibre too. But the advantage is that they are free from fat which is otherwise present in red meat. They are great for sodium-free diet. These beans are rich in vitamin B, thiamin, roboflavin and niacin. Apart from this, they are rich in fibre which is very helpful in controlling blood sugar levels. Pinto beans are used in meal courses such as bakes, appetizers, salads and even bread. I will be preparing Healthy Pumpkin and Bean Stew with Herbs.

Healthy Pumpkin and Bean Stew with Herbs

Ingredients:-

2 cups water,

1 sliced Onion,

2 teaspoons Salt,

2 Mexican Chillies,

4 chopped Tomatoes,

15 ounce Pinto Beans,

2 tablespoons Olive oil,

2 teaspoons ground Cumin

1 tablespoon minced Ginger,

5 cups cubed peeled Pumpkin,

2 tablespoons grated Parmesan Cheese/Vegan Cream Cheese (Optional).

Preparation Method:-

1. Preheat the broiler. Place Mexican chillies on a foil-lined baking sheet. Broil until blackened for 8 minutes, turning them with a tong. Steam the chillies, discarding stem and seeds.

2. Heat oil in a Dutch oven over medium heat. Add cumin, onion, ginger and Mexican chillies. Cook for 4 minutes. Add tomatoes and cook, stirring often, until the tomatoes are soft for 5 minutes.

3. Add water and pumpkin. Bring to a boil. Cover and simmer until the pumpkin is tender, about 30 minutes. Stir in par-boiled beans and cook until heated through. Stir in Parmesan/Vegan Cream Cheese and salt.

4. Serve hot with steamed rice or garlic bread!

Enjoy the Halloween Treat!