Eggplant with basil and garlic

Ingredients:

2-3 Chinese eggplants, cut longitudinally

2 cups of garlic, chopped

1/2 cup of fresh holy basil

Sauce:

1 tsp of black soy sauce

1 tbsp light soy sauce

2 tsp sugar

2 tsp corn starch

2 tbsp water

Dissolve solutes in the water/soy sauces

Procedure:

1. Heat non-stick pan,add garlic, stir until fragrant

2. add eggplants

3. Add sauce mixture

4. Stir until eggplant is cooked (do not overcook)

5. Add basil, stir until fragrant

6. Turn off heat (do not overcook the basil)

7. Serve with white or if you're in a health-promoting mood, brown rice

freshly chopped garlic

Enjoy!

Recipe adapted from Christine Ho 

Banana Pepper Stuffed with Cheddar Cheese

Ingredients:

4 banana peppers (remove seeds)

1 cup of cheddar cheese

1/2 tsp black pepper,

 1/2 tsp garlic salt, 

a pinch of oregano

Procedure:

1.Remove seeds from banana pepper (cut the large end and use a small spoon to remove internal contents)

2. mix black pepper, salt, oreganon with cheddar chees

3. stuff banana pepper with cheese

4. Place on tray (at an angle to prevent cheese from spilling out)

5. Bake for 10-15 minute at 350 degrees Fahrenheit

fresh banana pepper and cheese

banana pepper stuffed with cheddar cheese

banana pepper with cheddar cheese

Vegan Canh Chua Noodle Soup (tamarind sour soup) on a cold day

Who says vegan food isn't savory? It absolutely is! Try our Vietnamese Canh Chua Noodle Soup for a rainy, cold day. Canh chua is a everyday Southern Vietnamese favorite to be eaten with rice. But since I'm not a fan of rice, I ate it with noodles instead. :)

Time required: 20 minutes

Ingredients: 

Noodles; vermicelli or any sort of noodle. 

Soup ingredients: 

bac ha

1. 3 cups bac ha (found in Asian super markets

2. 3 cups Pineapples chunks, fresh or from a can, drained

3. 2 tomatoes

4. 2 cups bean sprouts

5. scallions & cilantro, to garnish

6. 1 red chil, optional, to garnish

tamarind seasoning mix, w/o MSG

7. 2-3 tsp tamarind soup base or fresh tamarind paste, add as needed for taste

8. 1-4tsp salt, adjust base on your taste

9. 1 tsp vegetable oil

10. 1 tsp chili paste

11. 2 cups of fried tofu

12. 1/4 cup diced scallions (white part) 

if you want to eat fish, add fish

12. 10-15 cups of water--depending on your taste

 13. 1-2 cups of fresh okra

Side salad (optional):

1. lettuce, cut into pieces, as shown

2. mint leaves

side salad, to eat with noodles

Procedure:

1. Heat up pot, add 1 tsp oil, heat up oil, add diced scallions (white part). Heat up scallions

2. Add water (about 10 cups). Allow water to boil.

3. Add tofu and/or fish

4. Add tomatoes and pineapples

5. Add salt and tamarind soup base

6. allow to boil

7. Add bean sprouts & bac ha, allow to boil

To serve:

1. Add soup to cooked noodles noodles or eat with white rice. Use side dish (see salad below)

2. Add garnish, see below

3. sprinkle on some black pepper for more spice!

garnish with cilantro, scallion and chili

vegan canh chua noodle soup, Yum!

 It's a quick recipe and so very delicious! Vegan food is savory and healthy! Good luck!

Mixed Vegetable Pasta with Red Tomato Sauce

Ingredients: tomato sauce, boiled pasta, carrot, jicama, red cabbage, white onion, garlic, olive oil, tofu, salt, thinly sliced oyster mushroom

stir fry oyster mushroom, tofu, onion, add salt

add the rest of the ingredients

add red cabbage last since it add tends to cook quickly. Add more sauce for seasoning (adjust amount for taste). 

Add olive oil for a smooth taste at the end. We want to not cook the olive oil to enjoy its healthy benefits.

A Brief Quest for Vietnamese Vegetarian Cuisine

We found a savory Vegetarian Place! This is now our favorite Vietnamese restaurant. It's delicious, friendly, authentic, quick. and affordable.

What is it? Dong Phuong Tofu on McKee Road in San Jose.

mushroom stuffed tofu. Deliciously fried! So crispy

bun "bo" hue, a central Vietnamese noodle soup

Mi (egg noodle)

Vegan Mien Mang Ga--savory with salad on the side $6,

Vegan Chao Thap Cam $6--light, not too salty, with lots of goodies in it. Definitely a fan of their imitation "cha" (Vietnamese ham), the veggie meatball was delicious!

Vegetarian Eggrolls- best vegetarian eggrolls we've had--perhaps it has some yam in it?

Fish cake (non-vegetarian) the cashier said it was 魚 糕 $2---delicious, not dry, definitely good value

assorted mix: $5, salad,eggrolls, tofu tomoto patty, bamboo, 

yum!

Update: Vegetarian treats!

sweet banh beo la dua (pandan flavor)

re-heating eggrolls and mushroom tofu

4.5/5 stars on Yelp

2359 McKee Rd
San Jose, CA 95116

(408) 251-6838

Vegetarian Stir Fry: oyster mushroom, bell peppers,tofu

oyster mushroom, bell peppers, tofu

Ingredients:
1 red bell pepper, thinly diced as above
1 green bell pepper, thinly diced as above
2 oyster mushrooms, thinly diced as above
1/2 block of firm tofu, thinly diced as above
1/2 jalepeno
1-2 scallions
1 tsp garlic
1/2 tsp oil

Procedure:
1. Heat pan
2. Add oil, wait for 30 seconds- 1 minute (until oil is hot)
3. Add garlic, diced scallions (finely diced)
4. Add oyster mushroom & tofu, mix
5. Add 1.5 tsp hoisin sauce, 1 tbsp of soy sauce (adjust amount for taste)
6. stir fry until the oyster mushroom and tofu have absorbed the sauce
7. Add bell peppers and jalepeno, stir for 30 seconds.
8. Turn off heat. Place lid on pan. This will allow the bell peppers to cook but still maintain the crispiness.

Serve with white rice or pineapple fried rice (recipe to be updated)

pineapple fried rice and stir fry

Enjoy!