Vegetarian Recipes

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Shrimp and Quinoa Recipe

Shrimp and Quinoa

02.20.14 by Jackie

This gluten free dish has been my kind of light meal recently. My doctor is trying to find out if I suffer from any food allergies, which I find kind of ironic, given my love of cooking. Today for lunch I prepared this meal quickly by mixing quinoa, Asian greens (you could use kale or spinach), straw mushrooms and shrimp. I flavored the shrimp with a plum sauce and a bit of soy sauce. You wouldn't believe how delicious this was!

I like having a one-dish meal, which is convenient to eat. Baby Aria usually likes munching on the food I eat, so I was so pleased to see she likes shrimp now. Also, I've been trying to stay away from carbs so quinoa is the perfect fit for my new diet.


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Tofu Fried Rice Recipe Recipe

Tofu Fried Rice Recipe

02.18.14 by Jackie

I often find myself with a lot of leftover jasmine rice. At the end of the day, if the rice cooker is still full of rice, I unplug the machine, let the rice cool to room temperature and store the rice in the refrigerator. Last night was no exception, so this morning I gathered the cooled rice and made cơm chiên chay (Vietnamese for "vegetarian fried rice") and added tofu for extra protein.

For this version, I added vegetables I had readily available such as carrots, peas and sugar snap peas. You could combine the vegetables of your choice. Simply make sure you don't choose any "watery" vegetables such as bok choy, or the rice will turn mushy and soggy. 

Baby Aria absolutely loves fried rice. I never have to feed this dish to her. She scoops the rice into her spoon and asks for more! 


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Manchurian with Tofu Recipe

Manchurian with Tofu

02.13.14 by Jackie

Valentine's Day is coming up this week. I'm still not sure if my husband Lulu will be home on time (he's scheduled business travels this week) but we know for sure we'll have a lovely belated celebration together eventually. One of Lulu's favorite dishes these days is anything spicy, especially this to-die-for vegetarian Indian Chinese Manchurian dish that I prepare for him with deep fried tofu

I used freshly-made extra-firm tofu that I cut into large chunks and deep-fried. The rest was ultra easy; I tossed in a few seasonal veggies and coated everything in a combination of hoisin sauce, soy sauce, chili garlic sauce and fresh red chiles. Isn't it a great way to start spicing things up? 


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Green Bean and Fennel Tart Recipe Recipe

I spent the entire week in Los Angeles. I took the opportunity to visit relatives and family friends, and I even ended up teaching them a couple of dishes.

The concept for this savory tart is very simple. I showed them how to make a flaky crust that took no more than 5 minutes. Then I used whatever vegetables we had on hand. This version contained thinly sliced fennel, shallots, super sweet baby bell peppers and dill for the filling. I wanted a pop of color, so as soon as the tart was fully baked, I topped it with boiled, bright green haricots verts and a few slices of homemade mozzarella. I returned it to the oven for a few minutes and we were done. What a fun way to spend Sunday in the kitchen! 


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Eggplant Pasta with Sun-Dried Tomato Sauce Recipe

This is my go-to winter dish. It's filling, creamy and incredibly delicious. I sautéed penne pasta with grilled eggplant and covered both in a sun-dried tomato sauce. 

Sun-dried tomatoes add wonderful color to the sauce. You don't need to add a lot because their flavor is pretty robust and concentrated with an exquisite hint of saltiness. I selected penne pasta because the shape enables the sauce to coat and penetrate the pasta so each bite is extra scrumptious.


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