Spicy Mango Salsa Recipe

Mango salsa is an exotic alternative to the more common tomato salsa. I used the Ataulfo variety, which is cultivated in Mexico. The overall flavor is sweet with hints of spiciness and acidity when fully ripe. Really, you could use almost any kind of mango, but I think the vibrant deep orange color of Ataulfo mangoes  really pops in the salsa. Just as important, the texture of the flesh is smooth with no unpleasant fibers.

To complete the salsa, I added many standard salsa ingredients, such as shallots, tomatoes, bell peppers, corn, and to make it a bit spicy, jalapeños. I paired the finished product with seafood; it was fantastic!

French Rice Salad Recipe

Salade de riz aux légumes is my attempt to serve my family healthy food that doesn't sacrifice flavor. As you may have noticed, I have a tendency to make food that is a bit rich. We're all trying to workout more and get into good shape, and while I won't ever give up butter and cream, I've learned that I don't have to put it in every dish.

The rice salad is made with a blend of both brown and white rice for a balanced texture. I also added a mix of vegetables that are available this time of the season (the zucchini and squash are from our garden). I used fresh steamed corn, roasted bell peppers, diced tomatoes, grilled eggplant, edamame and tofurkey.

Since there is no cheese involved, I was afraid the rice salad would lack flavor, so I made spicy vinaigrette. Since I still need "real" protein besides the edamame beans and tofurkey, I added smoked turkey in a separate batch. Everyone enjoyed it, myself included!

Vegetarian Fish in Nori Rolls (Ca Keo Chay)

This dish is a vegetarian version of the Vietnamese dish called "cá kho tộ", which is braised fish simmered in caramel sauce. Instead of using cá kèo (a dark-scaled small fish that is very popular in Saigonese cuisine), I stuffed tofu in nori sheets to resemble the look and taste of seafood. Once wrapped, the nori rolls are simmered in a sauce made of coconut and soy sauce. Even though the real fish dish is cooked in a claypot to perfectly sear the fish, for the vegetarian equivalent I don’t think it’s necessary. I used a  regular  deep non-stick pan.

I served the vegetarian fish with thin vermicelli noodles and a banana blossom salad. The more authentic version calls for rau răm, which is a Vietnamese aromatic herb that is an acquired taste for those who are not familiar with it. My husband Lulu is not a big fan, so I garnished it with African basil from the garden. 

If you're planning to cook for vegetarians, this meal is perfect; the texture of firm tofu resembles fish without its strong aroma. If you like this recipe, you'll be happy to know that there are a lot of similar vegetarian equivalents to traditional Vietnamese dishes that have been developed for the Buddhist vegetarian diet. I'll post more recipes resembling seafood such as shrimp and other fish dishes soon.

Sorry for not posting yesterday'; our internet was down .

Pasta Shells with Grilled Portobello Mushrooms (Pasta Salad Recipe)

Pasta dishes are always a favorite in my house and this green pasta shell dish is no exception. I decided to experiment with the new barbecue we bought over Memorial Day weekend, so I grilled some tandoori chicken for an alternate version of this recipe. Before cooking the meat, I also grilled large Portobello mushrooms for the vegetarians in my family. I love using this kind of mushroom; they are meaty and add so much flavor to a dish. To finish the preparation, I flavored the pasta with a sweet basil oil, green and pink peppercorns, lentils and onions. The sweet basil oil has a pungent flavor, thanks to the addition of garlic.

I consider the dish relatively healthy as it's vegan. No cheese, butter or cream are involved, but that doesn't mean the dish lacks flavor. What I love most though about making this pasta dish is that you could serve it warm, or bring it along with you for a picnic and serve it at room temperature as a pasta salad. The weather is getting so warm in the Bay Area that it's time for us to get all the blankets, picnic bags and ice cooler from the attic and enjoy meals outdoors for many weekends to come!  

Okra Tomato Curry Recipe (Bhindi Masala)

I used to eat okra just plain, cooked in boiling water for a few minutes, seasoned with salt and drizzled with a little sesame oil. When I first met Baji (my husband Lulu's grandma), she was surprised by how I prepared okra (it's called bhindi  in Urdu). She immediately showed me what she called sabji masala. Sabji means vegetables in Urdu, and for the longest time, I had no clue why Baji would always talk about sabji with me because I didn't understand the meaning of the word. The okra, once pre-cooked (Baji deep-fried them), are finished by simmering in a spiced tomato mixture.

Some people object to what they call the "sliminess" of okra. If you do, you need to deep fry them. That’s everyone’s favorite preparation, but it’s not the healthiest. Give both a try, and see which one you like.