Lentil Pasta Soup Recipe

My father-in-law, like my husband Lulu, is a vegetarian. One of his favorite meals is kali dal. Because of this, we often have leftover cooked black lentils. As usual, we still had some left last night, so I decided that this time it would not go to waste.

Lentils are packed with protein, so today I created a complete meal by adding pastina pasta and a few vegetables. For more contrast in color, you could add some greens such as spinach. I stuck to carrots, celery and leeks. The result is a delicious, spicy lentil pasta soup.

Full Recipe...

Canh Bap Cuon (Stuffed Cabbage Soup Recipe)

Canh bắp cải cuốn, which literally translates to stuffed cabbage wrap soup is my way of using the leftover potsticker filling I recently made. I stuffed the leftover mixture into whole cabbage leaves that were previously softened by par-boiling. I served them phở-style, meaning that I brought them to the table in bowls and then covered them with celery and carrot broth just before everyone dug in.

Creating little cabbage “gifts” is a great way to vary the vegetarian meals we've been having this week for Tết (Vietnamese Lunar New Year, on February 3^rd). I tied the cabbage with green onions strings. The entire thing is edible and looks very playful.

Full Recipe...

Water Chestnuts

Chinese water chestnuts, most commonly known as water chestnuts, are not nuts. They are an aquatic root vegetable that grows in the mud. They're small in size and round. Water chestnuts can be eaten raw, par-boiled, grilled or pickled. I usually par-boil them and sauté them with other ingredients. The white flesh is crisp and adds a nice balance of texture to a lot of dishes. In the past I've received questions about what water chestnuts look like. I realized I had never posted pictures of the ingredient. Hopefully this inspires you to try them fresh!
Full Recipe...

How to Make Fried Pot Stickers (Vegetarian Potsticker Recipe)

I made vegetarian fried pot stickers today. I filled them with fresh water chestnuts, mung bean paste, shiitake mushrooms and fresh soy bean paste (packed with protein). Folding pot stickers is a little tricky, and I think it's the biggest challenge the first time you try. The key is to ensure that it is well sealed so the filling doesn't leak while frying. With a little practice it gets really easy.

I usually serve them as appetizers. Even the meat eaters like them because soy bean paste has a similar texture to ground chicken. Also, who doesn't like fried food?

 

Full Recipe...

Vegetarian Wonton Soup Recipe

Wonton soup is made with dumplings and flavorful broth. It may look difficult, but the dish isn't as complicated as it seems. The key is to use thin, good quality wonton wraps. I've tried several brands and I’ve finally found the one with perfect thickness and consistency. All you need is a little practice at folding the dumplings. I will post a video soon demonstrating how to make wontons. Stay tuned!

I filled these wontons with fried jicama, tofu and shiitake mushrooms. I served the soup as a side dish. It's vegetarian, low in calories and delicious. Wontons are work, but they are rewarding.
 

Full Recipe...