Pumpkin Fritter Recipe

I've been feeding my husband Lulu very healthy food since the beginning of the year. I was thinking he couldn’t take much anymore, so when he came home I decided to give him a reprieve of sorts. I had already steamed some pumpkin that I intended to add to a low cal, healthy canh (Vietnamese soup). As a treat, I took some of the extra diced pumpkin and created dumplings that I deep-fried.

My trick for making fluffy fritters is to replace the standard combination of ice water, flour and baking powder with just cold beer and flour. It gives a nice aroma to the appetizer and pairs well with pumpkin. I also garnished the dish with slices of fried chiles for color.

Quinoa with Asparagus and Mushrooms

Quinoa is a great side dish. By itself it can be pretty bland, so I seasoned it using vegetable stock and added asparagus spears and beech mushrooms. The dish pairs wonderfully with chicken or tofu. I could eat several plates of it without worrying about calories!



It's a great, healthy alternative to pasta or rice. Quinoa is incredibly versatile, and you can pair it with pretty much any combination of protein and vegetables. Plus, it's gluten free!

Chao Chay Recipe (Vietnamese Vegetarian Rice Soup)

We just stored all the holiday decorations and a new celebration is already upon us. Tết, the Asian New year is coming up in two weeks! I haven't bought cherry blossom flowers yet or decorated the house with red, but I’ll get to it soon. The other thing is that at the beginning of the year (Lunar calendar), it is auspicious to eat vegetarian food (ăn chay) on the last day of the previous year and first day of New Year. I recently made a delicious cháo bò (beef rice porridge), and I’ve created a vegetarian version to serve to the family.

Rice porridge is a typical Asian comfort food. I made this dish with tofu, carrots, daikon radishes, beech mushrooms and peas. Not only is it vegetarian, but it's also very healthy, which fits my New Year's resolution perfectly. I'm still trying to shed the extra baby weight! I'm going to be sharing a few Asian vegetarian dishes for you to try over the next few days, so come back soon!

Arugula Pesto Pasta Recipe

Good bye 2011, hello 2012! I'd like to wish the happiest of New Years to you and yours. Ours is starting off great with my little baby girl. That also means new resolutions and mine this year is to lose all the baby weight. I'm determined to be healthy after 9 months of indulging in decadent meals. To start off on the right foot, today I made a healthy pesto pasta using arugula, sunflower seeds and Parmesan cheese. I love cooking with arugula; it tastes like a cross between mustard and hazelnut with a hint of pepper. It’s a nutritious meal that is healthy and filling.

For everyone out there starting off the year with a weight-loss resolution, best of luck!

Karela Achar Recipe (+Giveaway)

Bitter melon (also known as bitter cucumber, bitter gourd or karela) is an acquired taste. That's a polite way of saying a lot of people dislike it. As the name implies, it is bitter, but when cooked properly, it can make a delicious dish. I learned this particular recipe from my husband Lulu's auntie. Sherin Auntie made achar using Indian bittermelons. What is achar you ask? Achar is to Indian cuisine what nuoc mam is to Vietnamese food. It's a popular, oil-packed Indian pickled condiment. We usually eat it with kichdi (Indian lentil rice) and raita (Indian yogurt condiment).

First, Sherin Auntie seeded the karela and cut them into small shreds. She decided to par-boil them so they'd be tender but this step is optional. She then fried them with Indian spices until it formed a chunky, thick paste and completed the process by sealing the mixture in a jar. The last bit of this recipe is time; you have to let the achar stand for a few days so the ingredients infuse and develop into a flavorful condiment. But I promise you it's so addictive, you'll keep asking for more rice so you can eat more achar.



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