Vegetarian Recipes

Balsamic Marinated Eggplant Recipe Recipe

Balsamic Marinated Eggplant Recipe

04.22.14 by Jackie

It's Earth Day and the girls' school holds many events to educate them about how they can demonstrate support for environmental protection. Sunny, my 18-year-old sister-in-law,  made a vow to go vegan this week. So the idea behind this summery dish is to highlight the beauty of fine balsamic vinegar while keeping the rules that are set for Earth Week in support of what's being done worldwide. For this dish, I simply sliced large meaty eggplants and sprinkled salt over them to draw out the moisture and prevent any bitter taste or soggy texture. Then, the only thing that mattered was the flavors for the marinade. 

I used quality balsamic vinegar, a bit of unsweetened cocoa, Dijon mustard as a binder, curly parsley for color and pine nuts for garnish. My favorite pairing with this dish is seafood. Stay tuned for tomorrow's recipe and see what kind of fish I cooked.  


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How To Make Homemade Soymilk Recipe

How To Make Homemade Soymilk

04.15.14 by Jackie

A few weeks ago, we had our family friend Tam over for tea time. I raved about the fresh soymilk that we buy locally from a small shop in San Jose. Tam insisted we should make our own, and I have ever since.

The ingredient list is easy: a few soaked soy beans, filtered water and the sweetener of your choice. I've perfected the recipe since I prepare it almost daily. I flavor the soymilk with a bit of vanilla, nutmeg, mung beans and raw peanuts for extra richness. It's much healthier than the one you find at the store. All you need is a high-powered blender, a fine-mesh strainer and 30 minutes for the soy beans to cook. It's that easy to make your own soymilk!


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Picnic Quinoa Salad Recipe Recipe

Picnic Quinoa Salad Recipe

04.14.14 by Jackie

 

My husband Lulu, baby Aria and I had a delightful time at San Gregorio beach this weekend. He took care of most of the food; I only prepared a salad. For easy transportation, I cooked quinoa and pre-seasoned it with a salad vinaigrette. I also added carrot, corn, broccolizucchini, sun-dried tomatoes and sweet cheese.

Lulu was so thoughtful and took care of the rest. He woke up early, took care of our new puppy Ernest, went groceries shopping, bought a baguette and a wonderful array of cheeses (manchego, out-of-this world truffle cheese, goat cheese, etc.) and packed the trunk of the car with our picnic bag with plates and cutlery. But I think the most beautiful surprise was when we reached the beach. He gave Aria a gift of a lovely beach sand toy set and bubble kit. You should have seen the excitement in her eyes; it almost made me teary.
 
It was such an incredible day: the weather was gorgeous; it was slightly overcast and the sounds of the waves were very pleasant. The view was spectacular with a beautiful soft sand beach and dunes to the right and a bridge to the left, complete with a creek underneath and a tunnel worn into the rocks nearby. We also enjoyed good food and stayed there for a few hours. My favorite part was watching Lulu and Aria building sand castles. Loved it!

Aria

 


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Porcini Mushroom Cornbread Recipe Recipe

Porcini Mushroom Cornbread Recipe

04.08.14 by Jackie

I love making this foolproof cornbread recipe. The only difference between versions is the flavor combination. The list of adaptations is endless. I never have a specific idea of the meal I'm going to prepare on a daily basis. My first reflex is to inspect my refrigerator, then go through the pantry and finally mix and match flavors that can complement one another. That's the beauty of cooking.

This time, I mixed crushed hazelnuts, dried porcini mushrooms and roasted garlic into the batter. The pungency from the garlic, the richness from the hazelnuts and the extravagance of the mushrooms created the ultimate, most luxurious cornbread I could think of. Don't you agree?


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Eggplant Lasagna Recipe Recipe

Eggplant Lasagna Recipe

04.07.14 by Jackie

If you're serving a large crowd and are short on time, here's an ideal dish to prepare. Lasagna is my go-to dish when we throw a party. I prepared the white sauce in advance and grilled the vegetables ahead of time as well. Since it's Meatless Monday, I kept the meal vegetarian, adding  only grilled eggplant.

The sauce is a combination of the white sauce, ricotta cheese, Asiago cheese, thyme and oregano. To ensure easy clean-up, I first greased a chafing dish with a thin layer of butter and spread flavorful tomato sauce on the bottom. I baked the lasagna in the morning and finished browning the top 30 minutes before the party started. Once my guests arrived, I lit the chafing dish  fuel. This method lets you serve a piping-hot, stress-free meal in virtually any setting. 

 


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