A delectable banana bread with cinnamon, toasted walnuts and crème fraîche that is perfect for breakfast or an afternoon snack.
This xá xíu chay (vegetarian char siu) is a satisfying stand in for the meat version of pork char siu. It can be served in a number of dishes, such as stir-fried chow mein noodles, steamed buns, Vietnamese sandwiches, etc.
When I’m craving something light and flavorful, yet am feeling unmotivated to cook, this is the dish I turn to. Pad see ew is simply flat rice noodles stir-fried with soy sauce. My meatless version with fried tofu and mikado spinach only takes 15 minutes to whip up, making it an ideal work from home lunch or satisfying weeknight dinner after a demanding work day.
This spicy lemongrass king oyster mushroom dish is a meatless version of gà xào sả ớt (lemongrass and chili chicken). Although the cooking time is much shorter than that of the chicken dish, it’s equally as flavorful and delicious.
This savory sweet tart makes for a quick & effortless meal that is delightfully satisfying paired with salad greens and a glass of sweet white wine.
The ease and versatility of quiches make for a delicious Sunday afternoon lunch or a light weeknight meal. You can add virtually any combination of ingredients you like to them. For this quiche, roasting bell peppers brings out their sweetness, which complements the savoriness of the feta and sautéed leeks. Paired with a simple green salad, this roasted bell pepper and leek quiche will certainly satisfy just about any appetite!
Though meatless, these vegetarian egg rolls are far from bland, especially when served over a bed of vermicelli noodles and fresh Vietnamese aromatic herbs and dressed with a nước mắm sauce.
Chả Hấp Chay (steamed tofu pâté) is a vegetarian take on the classic Vietnamese chả trứng hấp, which is a steamed egg meatloaf with ground pork. This meatless version is composed of tofu, onions, wood ear mushrooms, beanthread noodles, and fermented tofu, which imparts a satifying umami flavor. The steamed tofu dish is vegetarian and vegan friendly and best enjoyed with a side of steamed white rice and sautéed greens.
Similar to bò kho in flavor (beef stew) but much quicker to make, fried tofu and king oyster mushrooms are simmered in a broth seasoned with lemongrass, chilis and a blend of spices. The king oyster mushrooms add a satisfying meaty texture, while the combination of chili peppers and spices gives a bold depth of flavor. The dish packs such a punch that you may even forget that you’re eating a vegetarian dish!
These ginger and clove madeleines are a simple twist on French MOF President Philippe Urraca’s recipe from his most recently published opus. The recipe yields madeleines with a perfectly rounded dome. These madeleines will surely indulge your sweet tooth and may even elicit a Proustian moment of nostalgia.