Healthy Recipes

Carrot Bean Curd Rolls Recipe

Carrot Bean Curd Rolls

04.30.15 by Jackie

My husband Lulu hasn't been traveling at all for work these days, so I'm back to my old habits.  I often attempt a similar meal to his, even though he's a vegetarian. That way we can "share the meal" and we can give each other feedback about the food. Last night, I made turkey rolls that I wrapped in carrots. My vegetarian substitute is dried bean curd. So what is dried bean curd, you may ask? Contrary to what you might think, it's not made directly from tofu; it's a more pressed version of soybeans and  is usually smoked; it contains 40% less liquid than standard firm tofu. It's packed with protein, super healthy, yet still flavorful and it's a great meat substitute.

I prepared the filling of the rolls with the dried bean curd, fresh wood ear mushrooms, onions that we grow in our garden and Japanese sweet potatoes for natural sweetness. Remember, you eat with your eyes first! So I enhanced its look by wrapping the rolls in carrot to give them a fancy flair. You'll be surprised; it's not that complicated to make a dish look a bit more appealing. I'll be sharing the meat version tomorrow. Stay tuned!


Full Recipe...
Krazy for Kale (Healthy Vegetarian Kale Recipes) Recipe

Krazy for Kale (Healthy Vegetarian Kale Recipes)

04.06.15 by Jackie

It's Meatless Monday so if you're looking for a vegetarian dish with an abundance of greens without packing on too many calories, search no more. I've listed recipes using my favorite ingredient of the moment: kale.

Kale is inexpensive, nutritious and super tasty. I have a few girlfriends coming over for lunch on Wednesday, I'm sure serving kale will be perfect for a light, delightful meal; I don't know why, but there is something so fancy about these greens!


Full Recipe...
Tofu Roll Appetizers  Recipe

Tofu Roll Appetizers

03.10.15 by Jackie

Our family recently went to a Japanese sushi bar and enjoyed platters of delicious rolls. When I came home, I was inspired by the sushi and reinterpreted a new fusion appetizer, maki-style.

The appetizer consists of a tofu roll filled with shiitake mushrooms, carrots celery, insanely fragrant onions I grew myself in our garden and garlic. As I created the dish, I realized I wouldn't be able to keep the roll in place by simply rolling a sheet of pan-fried tofu. I improved and wrapped them in phyllo dough. You'll be surprised; it wasn't that complicated. Sometimes, improvisation ends up with beautiful results!


Full Recipe...
Smoothies for Good Health Recipe

Smoothies for Good Health

02.25.15 by Jackie

My husband's teenage sisters are going through a smoothie phase; they are obsessed with blending everything and anything at all times. They've been concocting many smoothies recently. I suggested they try to balance the sugar levels (by avoiding too much sucrose) and pack the drinks with superfoods and antioxidants from fresh fruits and veggies. Extra nutrients such as flax or chia seeds are a plus. 

I've gathered a long list of kid-friendly smoothies for the girls and you to see. Please keep in mind, especially at a young age, the purpose of the drink is to feel good, improve your helth (without necessarily having the focus of weight loss), get a glowing skin and of course, enjoy a delicious treat! 


Full Recipe...
Fried Wonton Tofu Recipe Recipe

Fried Wonton Tofu Recipe

02.05.15 by Jackie

The next few days mark the beginning of the Vietnamese Tết celebrations. A tradition of Tết is that you  eat vegetarian (ăn chay) on the last day of the previous year and first day of Asian New Year, so I will be sharing several Vietnamese vegetarian dishes with you until the celebration commences.

I prepared a tofu dish that included a typical Vietnamese vegetable called trái su su in Vietnamese. It's also known as chayote in English, christophine in Creole and French and it's from the squash family. So as you can imagine, if not cooked over high heat (to allow as much liquid to evaporate as possible), the dish can become very watery and soggy. To balance the texture of the dish, I added crispiness by crumbling fried wonton wrappers. 


Full Recipe...
 
Return to Full Site