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Sabrina Chu
Straits Road Kitchen
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Stove
Pinakbet with Wild-Fermented Beancurd
Vegan XO Relish
Peking Tempeh Flaxi-wraps with Raw Cashew Hoisin
Azuki Tempeh Nian Gao
Miso Soymilk Paitan Rawmen (Raw Vegan Fusion)
Thai Tea Pumpkin Pies (No-Bake, Paleo Vegan)
Adzuki Bean Brownies (Vegan, Grain-Free) + Red Bean Paste Japanese and Chinese style
Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)
Beetroot Pachadi / Raita (Raw, Vegan)
Yasai no Shiraae (Vegetables in White Dressing)
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![[Christmas edition] In a festive flair, I made Macadamia Eggnog Butter, then used it as a base for eggnog. Would you snog up to instant nog?⠀
⠀
Macadamia Eggnog Butter: ⠀
1 1/2 cups (200g) activated macadamia ⠀
1 1/2 tbsp (15g) coconut or maple sugar (or Lakanto for keto) ⠀
1/2 tsp natural rum extract⠀
1/2 tsp freshly grated nutmeg⠀
3/8 tsp Ceylon cinnamon⠀
1/8 tsp vanilla bean powder⠀
Pinch black salt (kala namak)
Pinch himalayan salt
⠀
Combine ingredients in blender and blend on high speed until very smooth.⠀
.⠀
.⠀
#rawdessert #rawfood #rawtreats #rawsweets #sgdessert #sgfood #holidaydrinks #holidayrecipes #paleodesserts #ketodesserts #eggnog #veganeggnog #dairyfree #refinedsugarfree #nutbutters #rawfoodrecipes](http://straitsroadkitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png)
