Mixed-Bean Soup Recipe

This is probably the last soup I'm making this season as we're slowly experiencing warmer temperatures. I prepared the soup with 10 varieties of beans. Four-pound mixed bean packages are readily available at my local Korean market. In this particular one, only seven dried beans were mixed in it, namely soybeans, chickpeas, kidney beans, black beans, peas, black eyed peas and lima beans. I also added white cannellini beans, green beans and edamame beans to complete the nourishing soup.

In addition to the soup, I included corn kernels for extra sweetness and deep-fried tofu cubes for texture. Everyone in my home enjoyed it because the starchy vegetables are quite filling and almost make you forget about meat!

Lotus Root Soup Recipe (Canh Cu Sen)

The authentic recipe for lotus soup, called canh củ sen in Vietnamese, calls for pork broth, dried scallops, dried octopus and various dried fruits and nuts. With my family being mostly vegetarian, I adapted it to fit everyone's diet. 

I tried to mimic the meaty broth with Okinawan potatoes (purple-fleshed Japanese sweet potatoes) and preserved daikon radish and flavored it with the usual dried black dates called jujube (or plum), dried South almonds, peanuts and gojee berries. Lastly, fresh lotus root is sliced thinly and added to the broth until softened. Some people like it on the crunchy side, but I prefer it very tender.

Vietnamese Vegetarian Pate 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".

Pumpkin Chestnut Puree Recipe

I prepared a pumpkin with fresh chestnuts today for baby Aria and she absolutely loved it. The texture was a little too thick, so I thinned it with mashed plantains and a bit of milk. The pumpkin chestnut purée was as nutritious as it was delicious.

Who said "baby" food can't be tasty? I’ve made an effort to prepare homemade baby food ever since Aria started eating solids. She's already 16 months old and loves trying new foods. My motto is that I won’t serve anything to her that I wouldn’t eat myself. She seems to appreciate it and has become quite the little foodie! She even says “mmmmm” when we’re watching The Cooking Channel. Bobby Flay and the Iron Chef are her favorites!

Cauliflower Tofu Stir Fry Recipe

Our favorite tofu company, Vinh Khang Tofu, has just opened a new location in San Jose, close to King road in Sunset plaza. We visited the shop and stocked up on loads of freshly pressed tofu for the week.

I used some of it to make this crispy yet still fluffy tofu with cauliflower. I've prepared tofu so many times over the years that I bet I could prepare a tofu stir fry dish with my eyes closed. I must admit though, that I've never tried it with cauliflower, and I have to say that I really like how it turned out. The cauliflower softened nicely and provided a nice contrast to the crispiness of the tofu. Definitely worth a try!