Vegetarian Recipes

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Vegetarian Shepherd's Pie (Hachis Parmentier Vegetarien) Recipe

Lulu, my husband, loves French food. Unfortunately, French cuisine does not have a lot of vegetarian options. So I decided to make a vegetarian version of one of the classics of French cuisine.

Scottish folks may claim Shepherd's Pie as their own invention, but it it is an unambiguously French version of the dish that was created for Louis XVI by the proprietor of an apothecary, named Parmentier. Louis the XVI was so taken with the dish that it became a royal staple.

The main differences between the Scottish and the French dishes are that in Scotland, contains a vegetable medley and is made with stewed mutton, in  the French version, there are no other vegetables besides potatoes and the meat of choice is ground beef, not mutton.


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Vegetarian Pho (Pho Chay) Recipe

Vegetarian Pho (Pho Chay)

04.29.09 by Jackie

I made some beef pho again today -check out the new photo, I've just updated the post- and I felt like making a phở chay, vegetarian rice noodle soup for the rest of the family. The only extra work for pho chay, in addition to the beef pho (for the carnivores at home) is to fry some silken tofu and make the vegetarian broth.

Lulu, my husand, has been begging me to find Vegemite. I finally found some. It brings back good ol' memories from my trips to England as a child. Believe me, it tastes no different than Marmite. Vegemite is a combination of yeast byproduct and vegetable flavorings, and if you've never had it, it sort of has the taste of beef boullion cubes. Vegemite is not only great as a spread on a piece of bread, but can be a tasty addition to vegetable broth. Though not traditional, I used a bit in my pho broth to give it a more complex flavor.


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Israeli Couscous and Lentil Salad with Roasted Red Bell Pepper Gelee Recipe

I think Israeli couscous and lentils are a great combination. Lentils are often eaten with rice, and couscous is really just a grain shaped semolina pasta, so it's a perfect replacement.  

I added a roasted red bell pepper gelée for texture and flavor. It is basically a red bell pepper and walnut caviar, un caviar de poivrons aux noix in French, that I mixed with a little agar so it would hold its shape when I stack the layer of lentils, bell pepper and israeli couscous in a circle cutter for a nice appealing presentation.


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Tarragon Sweet Potato Roast Bell Pepper Soup Recipe

I recently posted the garlic parmesan bread. Per Anna's request, this is the recipe of the tarragon sweet potato roast bell pepper. It's a very soothing soup, especially when you are as sick as I am today. It's my version of comfort food.  But don't wait until the next time you have a cold.  It's super easy to make, so try it out tonight!

I roasted the sweet potatoes to bring out their natural sweetness. And of course, I added some heavy cream to give it a richer mouth feel. It's always nice to infuse a strong herb into a soup, and I chose tarragon for its peppery and sweet liquorice flavor. I have a ton in my garden; it's an easy to grow perennial, and if you're looking for something to add to you herb garden, tarragon is a great choice.


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Stir-Fry Pea Shoot Tendrils in Garlic and Black Bean Sauce (Rau Muong Xao) Recipe

Rau muống xào tỏi, literally fresh stir-fry pea shoot tendrils in Vietnamese is my favorite Asian vegetable. It is a staple that can be found on almost every dinner table in Vietnam. This is mostly because it is very easy to grow and very cheap in Vietnam.

In America, pea shoot tendrils can be quite expensive. I always find it interesting that foods that are considered working-class fare in their country of origin can be so expensive in other place. Maybe it's because they are not grown in great abundance here or maybe it's because immigrants crave the foods of their childhood and are willing to pay more for the memories.

In terms of preparation, pea shoots couldn't be easier. Just stir-fry the vegetables very quickly over high heat. Blend in some garlic and black bean sauce and you're set.


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