Easy Kiwi Strawberry Preserves Muffins

Transform your leftover strawberry preserves into something magical!  With just a few simple steps, pair their luscious sweetness with the tangy zing of Kiwi to create a recipe that's as effortless as it is delicious.  This quick and easy strawberry and kiwi dish is perfect for brightening your day and making the most of every jar in your kitchen.  This recipe is easy, from jar to genius, to transform the dynamic duo you never knew you needed.

Ingredients:

1 cup self-rising flour

1/2 cup sugar

1/4 cup strawberry preserves

1 egg

1/4 cup coconut milk or your choice of milk

1/3 cup oil

1 tsp vanilla

1 Kiwi

Directions:

Preheat oven to 350 degrees

Line the baking pan with seven small muffin liners or four mediums.

Peel the Kiwi and slice some of the Kiwi for topping.  I chopped the rest of the Kiwi.

In a mixing bowl, combine the egg, strawberry preserve, sugar, oil, milk, and vanilla and beat well using a handheld beater or whisk. 

Add flour and mix well, then add the chopped Kiwi to the batter.

Divide the batter into the muffins. Arrange the sliced Kiwi on top of each muffin.

Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

 

Tip:

With this recipe, you can use any leftover preserves and some fruit in your kitchen to clean up for better use rather than throwing them away. 

Vegetarian Noodle Soup Recipe--Bánh canh chay

 This hearty and flavorful noodle soup is quick and easy to prepare, especially if you have vegetable broth, pre-fried tofu, favorite mushrooms, and udon noodles ready.

Ingredients:

• 6 cups vegetable broth
• 3 oz. oyster mushrooms
• 3 oz. enoki mushrooms (trimmed and separated into strips)
• 3 oz. lingzhi mushrooms (sliced into bite-sized pieces)
• Pre-fried tofu, sliced about 6oz
• Seasonings: pepper, salt, sugar, soy sauce, vegetarian seasoning, annatto oil
• 1 shallot, minced
• 1 garlic clove slight damage:, minced
• Oil for sautéing mushrooms
• Udon noodles (serves 2)
• Garnish: chopped green onion, and cilantro

Directions:

1.    Heat a pot over medium heat and add oil.

2.    Stir-fry the minced shallot and garlic until fragrant.

3.    Add all mushrooms to the pot, sauté until fully cooked, then season with salt, sugar, vegetarian seasoning, and soy sauce.

4.    Pour in the vegetable broth and bring it to a boil.  Adjust seasoning to taste.

5.    Add sliced fried tofu and udon noodles to the boiling broth.

6.    Cook until the noodles are tender, then stir in a little annatto oil for color and flavor.

7.    Serve hot in bowls, garnished with chopped green onions and cilantro.

Quick Tip for Homemade Vegetable Broth:

Make your broth by using vegetables like, carrots, white radish, chayote, kohlrabi, or cabbage. Even slightly wilted veggies work perfectly:

1.    Add the vegetables to a pot with 12 cups of cold water.

2.    Season with salt and vegetarian seasoning powder.

3.    Bring to a boil, then reduce heat and simmer for about an hour.

4.    Strain the broth and store it in the refrigerator or freezer for future use.

You can get creative with your Vegetarian Noodle Soup by swapping or adding ingredients based on your preferences or what you have on hand! Here are some alternatives:

Mushrooms

• Shiitake mushrooms for a meaty, umami flavor.
• Portobello or cremini mushrooms for a heartier texture.
• Button mushrooms, if you prefer something milder and more common.

Tofu

• You can also use tempeh as an alternative for a nutty flavor.

Noodles

• Substitute udon with rice noodles, soba (buckwheat noodles), or even ramen noodles.
• For a low-carb option, consider zucchini noodles or shirataki noodles.
• Add more color and nutrients with baby bok choy, spinach, or napa cabbage.
• Include julienned carrots, snap peas, or broccoli florets for crunch and variety.

Dough for Making Steamed Buns

Steamed buns are a very popular type of bread for breakfast and snacks.  There are many ways to make steamed buns, but most of the time, when finished, homemade steamed buns are still not as white as the ones sold in bakeries.  The special flour used to make white steamed buns is usually sold in supermarkets.  There are a few ways to make the steam bun white: when kneading the dough, add one teaspoon of lemon juice and pour a few tablespoons of vinegar into the pot of steaming water, but you should not be sad because the buns will still not be as white as the ones sold in the market.  I tried many ways to mix the dough to have the most straightforward recipe for making steamed buns.  Once you have made the dough, you can make any filling, vegetarian or non-vegetarian.  In addition, this type of dough is eaten with grilled meats, such as roast duck or roast chicken, which is a very special treat instead of serving with bread or rice.

 

Ingredients:

3 cups cake flour

1/2 tsp baking powder

1 1/2 tsp yeast

1/4 cup powdered sugar

2 tbsp oil

1/4 tsp salt

1 tsp lemon juice

1 cup warm water

Directions:

Add yeast and sugar to 1 cup of warm water and let the yeast activate.

Mix baking powder, salt, and cooking oil into the dough.  Add the yeast and water mixture.

Place all ingredients in a Kitchen Aid mixer.  Beat for about 10 minutes.

Then let the dough rise for about 1 hour.

And you have dumpling dough.

How to make cake flour:

Remove 2 tbsp of flour from one cup and add 2 tbsp of cornstarch. Sift 3 times until the dough is smooth.

I posted several recipes for the steamed buns' filling.  You can search my blog to find the filling recipes for the steamed buns.

Crispy Onion Ring Chips

A healthier, crispy snack inspired by the iconic Chili’s onion blossom.

 Ingredients:

• 1 large sweet onion, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon mixed dried herbs (e.g., oregano, thyme, or parsley)
• Salt and pepper, to taste

Equipment:

• Baking pan
• Parchment paper or non-stick baking mat

Directions:

1.    Preheat your oven to 400°F (200°C) and line a baking pan with parchment paper.

2.    Peel the sweet onion and slice it into thin, even rings or pieces using a sharp knife or mandoline food slicer.

3.    Mix the olive oil, garlic powder, paprika, onion powder, dried herbs, salt, and pepper in a small bowl.

4.    Spread a layer of Parmesan cheese evenly across the lined baking pan.

5.    Arrange the onion slices in a single layer on top of the cheese.

6.    Drizzle the seasoned olive oil mixture over the onions, ensuring they're evenly coated.

7.    Bake in the oven for 15–20 minutes or until the onions are golden brown and crispy.

8.    Remove the pan from the oven and let the onion chips cool for a few minutes to enhance their crunch.

Tip: For extra crispiness, broil the onions for 1–2 minutes.  Keep a close eye on them to prevent burning.

Feel free to get creative with the seasonings—maybe add a pinch of cayenne pepper for a spicy kick or a sprinkle of smoked paprika for extra depth of flavor! 

Vegetarian Tomato Cabbage Soup

Cabbage is a highly nutritious vegetable, and incorporating it into tomato cabbage soup creates a dish that's flavorful and easy to prepare—perfect for busy schedules.  However, it's important to note that overcooking cabbage at high temperatures can diminish its valuable nutrients, such as calcium, iron, magnesium, phosphorus, and vitamins B, C, and K.  Therefore, to preserve these nutrients, it's advisable to cook cabbage briefly and at moderate temperatures.

Ingredients:

• 1/4 head of cabbage
• 2 tomatoes
• 1 cup pineapple, cut into bite-sized pieces
• 1/2 cup okra, cut into bite-sized pieces
• 2 shallots
• 1 garlic clove
• 1 tablespoon oil
• 4-5 cups water

Accompaniments:

• Green onions
• Vietnamese coriander

Seasonings:

• Mushroom seasoning powder
• Salt
• Sugar
• Turmeric powder or lime juice

Directions:

1.    Preparing the Ingredients:

·         Cut the cabbage into your preferred size, either large or small pieces.  Soak the cabbage in diluted salt water for 2-3 minutes, then rinse and drain.  This should yield about 2 cups.

·         Wash the tomatoes and cut them into wedges.

·         Peel and thinly slice or mince the shallots.

·         Crush the garlic.

·         Wash and finely chop the green onions and Vietnamese coriander for garnish.

2.    Cooking the Soup:

·         In a pot, heat over one tablespoon of cooking oil.  Sauté the shallots and garlic until fragrant.

·         Add the tomato wedges and stir-fry until they soften. Add 1/2 teaspoon of mushroom seasoning powder to enhance the flavor and stir well.

·         Pour in 4-5 cups of water, enough to serve 2-3 people. Bring the mixture to a boil.

·         Once boiling, season the broth with mushroom seasoning powder, salt, sugar, and tamarind powder to taste, ensuring a fragrant and well-balanced flavor.

·         Add the cabbage and okra to the pot.  Skim off any foam that forms to keep the broth clear.

3.    Finalizing and Serving:

·         Add the chopped green onions and Vietnamese coriander once the vegetables are cooked to your desired tenderness.  Stir well and turn off the heat.

·         Ladle the soup into bowls and serve hot.  This soup pairs well with rice or noodles for a complete meal.

Following these steps, you can enjoy a nutritious and delicious vegetarian tomato cabbage soup that's easy to prepare and perfect for a wholesome meal.

Tofu Stir-Fry with Vegetables

This versatile vegan dish allows for ingredient swaps while maintaining texture and flavor.  The tofu pairs well with various vegetables, making it a flexible and nutritious meal.

Ingredients:

• 12 oz. firm tofu (or tempeh for a firmer texture)
• 2 tbsp cornstarch (or arrowroot powder for a grain-free option)
• 5 oz. broccoli (frozen or substituted with green beans, snap peas, or zucchini)
• 1/4 cup oil (avocado, grapeseed, or coconut oil)
• 1 tsp minced garlic clove
• 1 tsp minced ginger
• 1/2 cup white onion, sliced (or red onion for a milder sweetness)

Stir-Fry Sauce Ingredients:

• 1/2 cup vegetable broth or water
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1/4 tsp salt
• 1 tsp sugar (or maple syrup for a refined sugar-free option)
• 1 tsp vegetarian oyster sauce (or hoisin sauce for a different flavor)
• 1/2 tsp sesame oil (optional)
• 1/2 tsp Korean chili flakes (or red pepper flakes for mild heat)
• 1 tsp cornstarch (or tapioca starch)

To Serve:

• Rice (brown rice, quinoa, or cauliflower rice for a lower-carb option)
• Green onion for garnish (or cilantro for a fresh twist)

Directions:

1.    Cut tofu into 1/2-inch cubes.  Sprinkle with cornstarch to coat evenly.

2.    In a bowl, mix all the sauce ingredients and set aside.

3.    If using fresh vegetables, cut them into small bite-sized pieces.

4.    Heat oil in a sauté pan and arrange tofu in a single layer.  Fry until golden brown.

5.    Remove excess oil if needed.  Add garlic and ginger, cooking until fragrant.

6.    Stir in frozen broccoli (or other vegetables) and cook for 2 minutes.

7.    Pour in the sauce and cook until thickened.

8.    Sprinkle with green onions and remove from heat.

9.    Serve with rice or your preferred grain alternative.

The Mushroom Noodle Soup

Vietnamese cuisine boasts an incredible variety of noodle soups, each brimming with flavor and influenced by neighboring culinary traditions from Thailand, India, and China.  At the heart of these soups lies a robust, flavorful broth—traditionally made with pork bones, chicken, or fish heads.  For vegan recipes, however, the broth transforms into a vibrant vegetable medley, extracting the essence of root vegetables.

I bring you a delightful twist in this recipe—mushroom noodle soup.  Using fresh, earthy mushrooms as the centerpiece, this dish is simple to prepare yet complex in flavor. Whether you choose enoki, oyster, or button mushrooms, this soup is designed to charm even the most discerning palate.  Embark on a culinary journey that celebrates comfort and elegance in every spoonful.

 

Ingredients:

5 oz. dry rice or vermicelli noodles

6 cups vegetable broth

3 cups of mushrooms, such as

enoki, oyster, beech, and button mushrooms

1 tomato

1/2 cup white onion diced

2 tsp garlic clove, minced

1 shallot minced

1/4 cup oil

2 eggs beaten

Seasoning with:

salt, pepper. Sugar and mushroom powder

Garnish with:

Mints, cilantro, and chopped green onions

Directions:

Cook the noodles according to the directions on the package and set aside.

Cut tomato into wedges.

In a skillet or wok, heat 1 tbsp of oil and pour the beaten egg to make a thin omelet. Slice into strips for garnish,

Add oil and stir in shallot, garlic, and white onion until fragrant.  Add all the mushrooms and continue to cook for 5 minutes.  Season the mushrooms with salt, sugar, and mushroom seasoning.  Add broth and bring to a boil.

To serve:

Place cooked noodles in a bowl.  Top with mushrooms and egg strips.  Garnish with mints, cilantro, and green onions.  Pour over the hot broth.