pure vegan patties with homemade sweet teriyaki sauce

I can't quite grasp what the hell is wrong with me these days.  I hate to say it out loud but I think I am slightly bored and depressed OR maybe I'm simply obsessed with my passion for food making and photography.  I would hope it is the latter because it sounded "better".  But I think it is a combination of "everything" to be honest.   

Since human mind is a rather complex mechanism, I can say I am quite perplexed by the "many things" that's happened to me.  Those unpleasant disputes between business partners and friends did some serious damage on my self-esteem.  Every decision that I've made seems to go wrong and this goes from choosing to believe in something or someone to following the path that I think it should be right for my well-being.  I've reached a point where I REALLY don't give a damn anymore.    

Everyday after my awakening, the very first thing I do is to check my emails and messages.  Then, I go straight to the kitchen and start cooking.  The following would be styling, shooting, and editing.  Yeah, this is pretty much my daily routine.  Cooking food that I like seems to be a huge part of my life these days.  I think it is the only thing that could fulfill my emptiness at this stage.  Personally speaking, I think many people overlooked the amazing things what a humble home cooked meal could do.  It's not just about the taste to some.  Cooking is the cure to our mind, body, and soul.  The entire process if I may say is therapeutic or at least it is to me.  I get an immense joy after making something that turns out good and satisfying.  I assume these feelings could only be shared with people who love food as much as I do.   I also assume that is the only reason why I can't stop cooking.   

Today, I made some vegan patties, rosemary buns, teriyaki sauce, and roasted chips.  I might've spent a little more time in the kitchen but hey, it is Sunday and it is worthwhile.  I think healthy and clean eating's very initial step starts from knowing what's in your food.   

Cindy x

Some Asian flavors to our vegan patties.  I used my homemade sweet teriyaki sauce and it was good for those who like strong flavors.  As for me, I think creme fraiche and yogurt are just as good.  

Servings: 4 patties

Preparation Time: 15 minutes

Cooking Time: 15 minutes


For the patties:

1 cup cooked quinoa

1/2 can chickpea, drained and rinsed with cold water       

a bunch fresh spring onion                                                   

a bunch fresh coriander                                                  

1/2 red onion                                                                        

1/2 red chili *optional                                                             

1-2 garlic cloves                                                                    

1/2 cup panko breadcrumbs                                       

extra-virgin olive oil    

For garnishing:

a bunch fresh greens such as arugula and cucumber

For teriyaki sauce: 

  - 1 tbsp all-purpose flour               - 1/2 tsp grated ginger

  - 1/4 cup soy sauce                       - 1/4 tsp ground pepper

  - 3 tbsp cider vinegar                   - 1/3 cup sugar

  - 1/2 clove garlic, minced             - 1/4 cup water

For rosemary bun: 

3 cups bread flour

1 tsp yeast

1 tsp salt 

1 1/4 cups warm water

1/4 cup extra-virgin olive oil + 2-3 tbsp extra for brushing the dough

Remark: the excess dough can be stored in your freezer for future use.  

Instructions for the patties: 

1) Put everything in a blender except for the panko bread crumbs. 

2) Add the panko breadcrumbs to the mixture and mix well.  

3) Use your hands to form a 3 cm thick sized patties.  

4) Preheat a frying pan with olive oil on medium heat, add the patties and cook each side for about 5 minutes or less.* 

5) Place the cooked patties on a kitchen towel to soak up any excess oil.  Serve them with a bun as a veggie burger or finger food as you like. 

6) Garnish and serve with your favorite sauce.

Instructions for the teriyaki sauce: 

1) Cook all ingredients EXCEPT water on a small frying pan on low heat for 2-3 minutes until the sauce thickens.  

2) Add water to dilute and adjust taste.  

Instructions for the rosemary buns: 

1) Preheat oven at 200ºC.  

2) Get a large mixing bowl, whisk the flour and combine with salt and yeast.  Mix well. 

3) Make a well in the center, pour water and oil.  Mix together with a  wooden spoon in a circular motion until the mixture turns to a dough mass.  Add some chopped chopped rosemary herbs.  

4) Spread a half handful of flour on a work surface, start to knead the dough until it turns to a smooth ball. This took around 5-7 minutes.  Spread a little more flour if the surface gets dry up and the dough starts sticking to the surface.  

5) Add a drizzle of oil to the large bowl, put the dough back in and cover the bowl with a plastic wrap or damp kitchen towel.  Place the bowl at a warm place and let the dough rise for about 30-40 minutes.  I left it at my balcony because it is quite warm during the day here in Hong Kong.  

6) After the dough is ready, divide the dough into 8 - 10 small dough.  Fo this recipe, I only used four small doughs.  I stored the rest for future use.  

7) Make a small round ball with each dough and flatten to palm-size, add some flour to prevent sticking to your hands.  

8) Brush a little oil on the baking tray and dough's surface.  Bake for 10-12 minutes.  

I also made some rosemary chips to go with these beautiful sliders.  

Preparation Time: less than 5 minutes

ooking Time: 20-25 minutes


4-6 small new potatoes, cut in chip size                                     

1 small sprig fresh rosemary                                                                      

extra-virgin olive oil          

 For the lemon aioli:         

 1/2 garlic clove, minced         

 3-4 tbsp mayonnaise     

 1 tbsp lemon juice + 1 tsp lemon zest                                        


1) Preheat oven at 180-200ºC.                                                                

2) Get a large bowl, coat the potatoes with rosemary and 2-3 tbsp olive oil.  Season.  Transfer the potatoes to a baking tray.  

3) Roast for 20-25 minutes. 

utilizing our leftovers is the new sexy!

The idea behind these two recipes is utilizing my ingredients.  I hate wasting food and I think living a sustainable lifestyle isn't just about buying local food or chewing greens.  How we utilize our resources can help reduce energy consumption on a bigger scale in the long run.   This also helps us save money, too.  :)  

I wish you a happy week ahead.  

Veggies skewer is a great way to use up our leftovers.  The highlight here is just the sauce and it is so simple to make.  I added a chopped garlic clove, 1 tsp minced ginger, 1/2 seeded chili, some chopped spring onion, 2-3 tbsp soy sauce, 1-2 tsp honey, 1 tbsp mirin.  Brush the sauce on the veggies skewer and after finishing grilling the skewers, simply brush more for an extra taste. 

Serve your skewers with your favorite salad, rice, or whatever.  It is fun and delicious.  :)  If you make them for kids, simply take out the chili. I'm sure kids would love them.  

These little patties are super easy to make.  You can freeze the extras in your freezer for later days.  You can serve them as starters or use them as a veggie burger.  :) 

These little patties are super easy to make.  You can freeze the extras in your freezer for later days.  You can serve them as starters or use them as a veggie burger.  :) 

Servings: 6 patties (depending how big you like to make your patties)

Preparation Time: 10-15 minutes

Cooking Time: 15 minutes


1 bowl leftover cooked brown rice

1/2 cob corn kernel, cooked and removed from cob

1/2 carrot, shredded and half cooked on a frying pan with a little olive oil 

2 shallots, finely chopped

1-2 egg

1/2 cup breadcrumbs/flour (I used flour because I ran out of breadcrumbs when I was making these patties)

1/3 cup grated parmesan

1-2 garlic, finely chopped

1/2 chili, finely chopped

extra-virgin olive oil

For the saffron & garlic mayonnaise: 

1 small package saffron

1 small bowl mayonnaise

1/2 lemon juice and zest

1 small garlic clove, finely chopped


1) Get a large mixing bowl, add all the vegetables first.  Then add the eggs, cheese and flour.  Season.  

2) Make the patties with your hands and go here for instructions.  

3) Preheat a frying pan on medium-low heat, add a generous amount of oil and add the patties once the oil gets hot, cook each side for about 5-10 minutes before flipping to the other side.  Reduce heat if needed to avoid burning your patties.  

4) Place the patties on a paper towel to soak up the excess oil before serving.  

Remark: You can add more vegetables like leftover zucchini, peas or whatever you like.  :) 

a superfood recipe: summery quinoa burger

We all know that quinoa is a superfood packed with goodies and popular amongst many especially for the vegetarians and vegans.  I was introduced to such wonderful ingredient about 7 years ago by Life Cafe in Soho.  I've been eating them since then.  Quinoa is not only good for salads but they make awesome patties for burgers.  That's what I love about cooking, it is full of endless possibilities.  I have been making quinoa patties for awhile but the burger that I had today is my new experiment.  The result was surprisingly delicious and I would love to share this recipe with you.  I used an english muffin instead of a bun and I used a little bit of edamame pesto that I made the other day.  I am very happy and satisfied with its taste.  Please give it a try if you have time this weekend.  :) 

This light burger is perfect for the steamy hot summer.   

I used my favorite A&B American Style hot sauce and blended it with a little bit of mayonnaise and honey.  

A summer veggie burger that is packed with summer flavors.  I added a tablespoon of the edamame pesto I made the other day, the recipe is here.

For the cucumber and radish pickles: 

2 cucumber, shaved

1 medium size radish, shaved

1 tsp sesame seeds

2 tbsp rice vinegar 


1) Mix them in a bowl and refrigerate for at least 15-20 minutes before using.  

For the hot and sweet sauce: 

2 tbsp mayonnaise

1/2 tsp honey

2 tsp hot sauce

Servings: 8 patties

Preparation Time: 10-15 minutes

Cooking Time: 25 minutes


2.5 cups quinoa, cook according to package label*

1/2 red onion, finely chopped

1/2 vegetable stock tablet

2 eggs

1/2 cup grated parmesan

1 bunch(1/2 cup) chopped spring onions

1 handful chopped parsley

1/2 cup panko bread crumbs

extra-virgin olive oil


1) Cook the quinoa in a small pot with water and add the 1/2 vegetable stock tablet to the quinoa.  After it's cooked, let it cool off.  

2) Get a large mixing bowl, add the chopped vegetables, herbs, quinoa, eggs, grated parmesan, and bread crumbs.  Mix well.  Season. 

3) Preheat a frying pan with a generous amount of olive oil on medium-low heat.  Pan fry each side of the patties for about 3-5 minutes until the patties turn golden.  

Remarks: Please DO NOT flip the patties without frying for at least 3 minutes on each side.  

Ingredients for each burger: 

1 quinoa patty

1 english muffin, toasted

radish and cucumber pickles

edamame pesto

cucumber and radish pickles

a handful of mixed greens

2 thinly sliced roasted beets

hot and sweet sauce

1 tbsp butter


1) Toasted the english muffins with butter.  Spread pesto on one side of the muffin.  

2) Top with beets, greens, pickles, patty, and a touch of the hot and sweet sauce.  

Every bite is full of summer taste and it is super light.