Vegetarian Recipes

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Lemongrass Tofu Recipe

Lemongrass Tofu

02.20.09 by Jackie

Lemongrass is very common in Vietnamese cuisine. It is considered as a mild diuretic, tonic and stimulant. It's very fibrous so lemongrass needs to be finely chopped.

This particular recipe combines lemongrass with fried tofu.

Lemongrass is quite expensive in stores and it sold by bulk of 5 stalks. It's a perennial. I asked my husband about it and he started to grow 4 "bushes" last year and we keep getting some, which is very convenient.


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Roasted Bell Pepper Pearled Barley Recipe

Barley used to be poor people food during the Medieval times. It's also the food that feeds horses but if it's well-cooked and tender, it's a very healthy meal full of fibers. The texture is chewy and you can add a lot of spices to make it flavorful.

The cooking process is similar to cooking risottos but I added a can of diced tomatoes to make the barley more tender.


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Tofu Banh Xeo (Vegetarian Vietnamese Crepe) Recipe

Tofu Bánh Xèo is a vegetarian Saigon crepe. It's is a South Vietnamese dish. The exact translation is a "sizzling cake that is deflating". The Bánh Xèo crepe has a rice flour base with coconut milk. It's a lot thicker than the French version but just as delicious. The crepe has an earthy flavor, so It's always a savory dish filled with a lot of vegetables.

I've noticed that a lot of Vietnamese dishes have French influences as a result of years of colonization. The preparations are French, but the ingredients are Vietnamese. For example, the beef fondue, called bò nhúng dấm in Vietnamese, uses a fermented shrimp paste in the sauce.

Prepare this very exotic and healthy meal for your family and friends.  You'll have another recipe in your arsenal for Sunday brunches and dinners alike.


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Asian Fusion Bamboo Risotto Recipe

Asian Fusion Bamboo Risotto

02.13.09 by Jackie

Bamboo shoots are young, crisp and tender. They have a similar texture to asparagus, but a very different flavor. I've been thinking a lot lately about how to take a traditional risotto and make an Asian fusion version, and it occurred to me that bamboo would be an excellent flavor to add to the dish.

The basics of the risotto are still the same. A little oil, arborio rice, broth, and a vegetable.  I didn't put cheese because I was making an Asian version, and I added some turmeric and paprika for color.  The dish is finished with some red chili oil and fresh cilantro.


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Pan Seared Artichoke with Balsamic Glaze Recipe

Artichokes are one of my favorite vegetables. Some people seem to dislike artichokes without getting to know them because of all the work involved in eating it. It requires a good deep cleaning under the sink, steam it, pan sear it and you're done. Serve it with a flavorful dipping sauce like the balsamic glaze in this recipe, or your own aioli (which I'll provide a recipe of soon).

Since moving to America, I have to admit that it seems that many Americans are more concerned with convenience than taste. No offense. The French, and I include myself in this stereotype, are infamous for savouring every morsel of food. Food is a social activity and so we don't mind a bit of extra work.

My aunt was watching me prepare this dish today, and her first reaction was: "Why are you cooking this? It's such a pain to eat". When the artichokes had fully cooked on the griddle. I plated it, removed one leaf, dipped in the balsamic vinaigrette and put it in her mouth. She stopped talking and ended up eating the entire artichoke. 

Tanya, this recipe is for you since you requested a low fat, low cholesterol veggie recipe for your parents.


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