Canh – Vietnamese Shrimp Soup

  • After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
    • 1/2 onion, sliced thin
      1 tbsp oil
      1 lb mushrooms, sliced thin
      Salt
      1 tbsp fish sauce
      3 bunches baby bok choy, chopped
      8 oz spinach
      2 c shredded carrot
      2 tbsp grated ginger
      1 lb shrimp, sliced down the middle
      3 scallions sliced thin
      1/4 daikon radish, sliced thin
  • Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown.  Stir in 6 cups of water. Then season the liquid with salt and fish sauce.

    Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.

    Top with scallions and daikon.

    Serves 4 – 6.

    Spinach and Artichoke Frittata

    This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!

    • 1 bunch of green onions, sliced thin
    • 15 oz artichoke hearts, chopped
    • 8 large eggs
    • 1/2 tsp dried oregano
    • Salt and pepper to taste
    • 1/2 creme fraiche
    • 1/2 c shredded Parmesan
    • 1 tbsp olive oil
    • 6 c spinach

    Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.

    Heat oven to 400.

    Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.

    Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.

    Serves 4.

    Saag Paneer with Feta

    This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.

    • ¼ c plus 2 Tbsp. ghee or olive oil
    • 2 Tbsp. coriander seeds
    • ¼ tsp. ground cardamom
    • 1 small onion, chopped
    • 1 garlic clove, finely chopped
    • 1 1½” piece ginger, peeled, chopped
    • 1 lb. baby spinach (about 12 cups)
    • 1 small serrano chile, coarsely chopped
    • 1½ tsp. fresh lime juice
    • Salt
    • 6 oz. feta, or tofu, cut into 1″ pieces
    • 1 tsp. cumin seeds
    • ¼ tsp. asafetida (optional)
    • ¼ tsp. red chili powder
    • Naan or rice (for serving)

    Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

    Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

    Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

    Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

    Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

    Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

    Serves 4.

    Mushrooms and Noodles

    This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!

    • 7 oz pack of Wonder Noodles, rinsed
    • 1 package Daiya Alfredo Sauce
    • 1 7 oz bag spinach
    • 4 oz sautéd mushrooms
    • 1/2 container TJs toasted tomatoes

    In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.

    Serves 2.

    Spinach Wraps

    These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.

    • 4 medium zucchinis
    • 3 cups spinach
    • 1/3 cup ground flax
    • 1 tsp salt
    • Pepper to taste
    • Chop the zucchinis into large chunks and add them to a high speed blender.  Blend until it is running smoothly through the blades.
    • Add the spinach and blend again until smooth.
    • Add the flax, salt, and pepper, and blend briefly to combine.
    • Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
    • Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
    • Turn the dehydrator off and leave the wraps inside overnight.  They should be soft.

    Makes 6.

    Mushroom Pasta

    This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

    The Sauce:

    • 1 1/2 c raw cashews soaked in hot water for 20 min
    • 1 c water
    • 1 tsp Apple cider vinegar
    • 2 tbsp lemon juice

    Place in a blender and blend until smooth

    The Parm:

    • 2/3 c raw cashews, almonds or pistachios
    • 1/4 c nutritional yeast
    • 1 tsp salt

    Pulse in a food processor until it resembles fine meal.

    The Pasta:

    • 6 oz pasta
    • 1 onion, sliced thin
    • 2 tbsp olive oil
    • 2 portobellos, sliced thin
    • 10 oz cremini mushrooms, sliced thin
    • 4 cloves garlic, minced
    • Salt and pepper
    • 1/2 c dry white wine or stock
    • 1/4 c chopped basil
    • 1 tsp dried parsley
    • 4 c baby spinach
    • 1/4 c the parm

    Cook pasta according to package.

    Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

    Add pasta and stir to coat, cook for 2 minutes.

    Serve with The Parm.

    Serves 4.

    Garlic Soup with Spinach

    This soup is so yummy and it’s vegan!

    • 6 c water
    • 6 cloves garlic, minced
    • 1 bay leaf
    • 1 sprig of sage and thyme
    • Salt an pepper
    • 4 oz shiitake mushrooms, sliced thin
    • 8 oz spinach
    • Croutons

    Combine water, garlic, bay leaf, herbs and salt in a large pot and bring to a boil. Reduce to simmer, cover and simmer for 20 minutes. Remove the bay leaf, stir in mushrooms and spinach and cook for 5 minutes on low heat.

    Serve with croutons.

    Serves 4 – 6.

    Buffalo Chickpea Tacos

    These vegan tacos are amazing and perfect for a weeknight dinner!

    • 1/3 c wing sauce
    • 2 1/2 c drained, rinsed Chickpeas
    • 1 recipe vegan ranch
    • Olive oil
    • 2 peppers, sliced thin
    • 1 onion, sliced thin
    • 8 oz baby spinach
    • Tortillas
    • Sliced avocado

    Place Chickpeas and wing sauce in a small pan over medium heat and bring to a simmer.

    In a large pan, heat some oil and cook the peppers and onion until soft over medium heat. Add the spinach and cook till wilted.

    Warm the tortillas.

    Divide the pepper mixture amount tortillas, top with Chickpeas, ranch and avocado.

    Serves 4.

    Oyster Mushroom Rockefeller

    This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.

    • 3 tbsp butter or vegan butter
    • 1 tbsp olive oil (more for drizzling)
    • 1 lb oyster mushrooms, broken into pieces if they are large12 large
    • salt and pepper
    • 1/4 c shallot, minced
    • 3 cloves garlic, minced
    • splash of Pernod
    • 1 tbsp vermouth
    • 1 tbsp flour
    • 1/2 c whole milk
    • 8 oz fresh spinach
    • 1/2 c parmesan, grated
    • 1/4 c bread crumbs
    • 1/4 c chopped parley
    • lemon slices
    • 4 pieces of toasted bread

    In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.

    Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.

    Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.

    Mix the parmesan, parley and breadcrumbs together

    Turn your oven on medium broil.

    Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.

    Broil for 3 – 4 minutes or until browned.

    Spread on toast and serve.

    Serve with lemon slices.

    Serves 4.