Winter Recipes

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Cannellini Bean Soup with Arugula Recipe

Cannellini bean soup is an easy dish I can whip up in no time. It's also a meal I can be sure everyone is going to enjoy. It's vegetarian, it contains no major food allergens and even baby Aria can eat it easily.

I try to always have fresh greens in my refrigerator. I usually toss them in a simple salad, I also make pesto or use them as garnish for appetizers, pizza and sandwiches. The addition of arugula at the last minute provides color and a peppery flavor to the otherwise fairly bland, pale soup. To ensure the nutrients of the arugula were still intact, I added finely chopped arugula only at the last minute, so it barely wilted in the soup.


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Pea Soup Topped with Pasta Chips Recipe

I may sound like a broken record, but I try not to waste food. In Vietnamese, it is tội chết: "dreadfully sinful" to waste. Yesterday, I had a little bit of leftover boiled bow-tie pasta. The quantity was too little to serve as a main dish, so I seasoned them, deep-fried them and served them as chips.

To ensure everyone enjoyed the small amount of chips in equal portions, I used them as crunchy toppings for pea and leek soup. You could serve them as appetizers for a buffet-style party (maybe next week for Christmas Eve) in mini shot glasses. A sprinkle of curly parsley is more than enough to provide an elegant final touch. 

Waste not, want not! 


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Roasted Cauliflower Pumpkin Soup Recipe Recipe

I hope it's not going to be too cold next Thursday for our family gathering. But I'm keeping this soup recipe as a “maybe” in case the temperature drops too much and we crave something soothing and warm. 

To ensure the soup keeps up the Thanksgiving theme, I used a combination of fall-friendly veggies like pumpkin and roasted cauliflower. I also added duck prosciutto for texture and thyme-infused whipped cream for extra creaminess.


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Saffron Carrot Orzo Risotto Recipe Recipe

I usually cook risotto when I want to make good use of excess pantry staples in my kitchen. In this risotto, instead of using rice, I selected orzo pasta. I kept the dish vegetarian and flavored it with saffron, carrots and very little Pecorino cheese. 

To ensure a good, creamy consistency, I moistened the orzo risotto with white wine, homemade vegetable stock and a dab of butter.

I find that the combination of butter and shallots makes for the most flavorful dishes, and this is no exception. The risotto was so exquisite, I served it as the main course. It's filling and delicious; you won't be disappointed. 


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Vietnamese Vegetarian  Pate Recipe Recipe

This is a recipe that didn't make it into the Bánh Mì cookbook, my second publication that is already available for pre-order. I prepared a vegetable and tofu pâté that's often used in vegetarian bánh mì  sandwiches. This dish is called tàu hũ chưng in Vietnamese. I mixed tofu and a mirepoix of vegetables, which is a combination of coarsely chopped carrots, onions, leek, celery and mushrooms. The preparation is steamed then baked until firm.

Over the past few weeks I’ve been posting a vegetarian recipe each Monday. It’s part of an effort on my part to eat a little bit healthier by reducing my meat consumption. So from now on, you'll find a vegetarian recipe every "Meatless Monday".


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