Tag Archives: Vegetarian Recipe

Wakame Seaweed Salad

This easy seaweed salad is a rotation in our house as a side dish.  It’s healthy and brings appetite before the main entrée.


  • 3 Tablespoons dried wakame
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 scallions, finely chopped
  • 1/2 teaspoon finely grated ginger
  • 1 tablespoon sesame seeds


  1. Soak wakame in warm water for 10 minutes.  Drain and squeeze the water out.
  2. In a bowl, mix vinegar, soy sauce, sesame oil, sugar, scallions and ginger until sugar is dissolved.
  3. Combine wakame and sauce.  Sprinkle sesame seeds on top.
  4. Chill in fridge before serving.

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Boston Market-esque Creamed Spinach (Vegan)

A recipe that go on my ”favorite’ list.  I love this recipe – the spinach is so creamy and rich.  It’s a great side dish, snack as a dip, and it can be a main course when you eat a big bowl of it like I do.  When I have creamed spinach outside, the portion is never enough and when you order another bowl, you start worrying about the calories. With this dairy-free and low fat recipe, I can have two bowls without guilt.

Ingredients: (1 serving)

8 oz of frozen spinach
2 tablespoons Toffuti (vegan cream cheese
2 tablespoons Vegenaise – vegan mayonnaise
1 tablespoon nutritional yeast
Dash of salt and pepper to taste
1 clove of garlics, minced or pressed

*All the ingredients can be found at Whole Foods.


  1. Heat spinach in the microwave for about 4 minutes until hot and soft
  2. Combine all ingredients above and mix well.  Microwave for one minute and serve.



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Asparagus in Sun-Dried Tomato Vinaigrette

An excellent 15 minute cold side dish that everyone loves.  Asparagus is low in calories, full of antioxidants and vitamins. With this light sun-dried tomato vinaigrette, this dish can match anyone’s healthy diet.  This dish also tastes delicious and it’s super easy to make.



  • 1 lb fresh asparagus
  • 1/4 cup sun-dried tomatoe sprinkles
  • 1/4 cup balsamic vinegar
  • 1 tablespoon of olive oil
  • 1 garlic clove, minced


  1. Bring a pot of water to boil, add asparagus, covered, 4 minutes.  (do not over-cooked)
  2. Chill in fridge for an hour.
  3. Combine sun-dried tomatoes, garlic, balsamic vinegar and olive oil. Drizzle over asparagus.

Note:  You can also steam or roast the asparagus, they taste just as good when you serve them cold.


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菠蘿炒飯 Thai Pineapple Fried Rice (Vegetarian)

Try this flavorful and colorful Thai Pineapple Fried Rice.  It’s a great way to use leftover rice and ingredients are easy to gather.  You can always substitute with different vegetables you have from your fridge and add meat or seafood to change it to a non-vegetarian dish.




  • 1 cup of cooked rice (I used brown rice), preferably a day old (separate the grains of rice, so they don’t stick together)
  • 1/2 cup of pineapple chunks, from can or fresh pineapple
  • 1/2 cup of red pepper
  • 1/3 cup of frozen peas
  • 1/3 cup of carrots, diced
  • 1 box of raisin, 9 oz
  • 1 onion, diced
  • 1 shallots, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 1/3 cup of unsalted cashews
  • 2 tablespoon of fish sauce
  • 1 tablespoon of ketchup
  • 2 tablespoon of curry powder
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fresh cilantro, finely chopped


  1. In a saucepan, add oil, stir in garlics and shallots.   Add carrot, pepper, onion, peas, stir-fry until fragrant. Remove from pan.
  2. Add oil to pan, stir in cooked rice, about 2 min.
  3. Mix all ingredients together in the pan.  (vegetables, pineapples, rice, cashews and raisins)
  4. Add seasoning.  (fish sauce, ketchup, soy sauce and curry powder)
  5. Place the finished fried rice inside the carved out half-shell of a pineapple, sprinkle cilantro on top.

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紫衣薯餅 Seaweed Potato Pancake

This is a recipe from a vegetarian cookbook.  Ingredients are simple but it’s healthy, delicious and easy to prepare!




Ingredients: (makes 2 rolls of 10 pieces)

  • 2 pieces of Nori Seaweeds, cut in half
  • 1.5 potatoes
  • 1 tablespoon of corn
  • 1 tablespoon of carrot, diced
  • 1/2 red onion, diced
  • 1 tablespoon of corn starch
  • 1 tablespoon of finely chopped fresh cilantro
  • pinch of salt


  1. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  2. Mash the potatoes and mix with corn, carrot, onion, scallion, corn starch and salt.
  3. Spread a thin layer of mashed potatoes over the seaweed and cover it with another sheet of seaweed.  Cut it into 4-5 strips.
  4. In a saucepan, add oil, pan fry seaweed potato pancakes for 2 min on each of the 4 sides, or until cook through. Remove from pan.
  5. Mix 1 tablespoon of vegetarian oyster sauce or regular oyster sauce with 1/2 tablespoon of corn starch in a bowl.   Cook the mixture in pan for 1-2 min.  Apply sauce on potato pancakes.


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