Vegetarian Bánh Đúc Steamed rice cake

Vegetarian Bánh Đúc is a rustic, comforting dish often found in the daily vegetarian menu. It’s light yet satisfying, with a rich mushroom filling that adds both flavor and nutrition. The ingredients are simple, easy to find, and the result is soft, fragrant, and delicious.

Ingredients

2 cups rice flour

4 cups water

3 cups mixed mushrooms (oyster mushrooms, king oyster mushrooms, chicken thigh mushrooms, wood ear mushrooms)

1 tsp salt

2 tbsp vegetarian seasoning powder

½ cup cooking oil

2 tbsp vegetarian fish sauce

1 tbsp lemon juice

1 tbsp water

1 tsp Korean chili powder (optional)

Chopped garlic and fresh chili (for dipping sauce)

Instructions

Step 1. Prepare the mushrooms

Soak all mushrooms in diluted salt water for 10 minutes.

Rinse well several times, drain, and pat dry.

Remove stems if needed, then finely chop the mushrooms into small pieces.

Step 2. Make the filling

Heat 1 tbsp oil in a pan over medium heat.

Add the chopped mushrooms, stir-fry until fragrant.

Season with 2 tsp vegetarian seasoning powder and cook until the mushrooms are tender.

Remove from heat and set aside.

Step 3. Cook the Bánh Đúc batter

In a pot, whisk rice flour with 6 cups of water until smooth.

Place the pot on the stove, stir continuously, and add ½ tsp seasoning powder.

When the mixture thickens, gradually add ½ cup oil. Keep stirring—even if it looks separated at first—until the batter becomes smooth, sticky, and translucent.

Turn off the heat but continue stirring for 2–3 more minutes to fully combine.

Step 4. Steam the cake

Prepare a steamer and bring water to a boil.

Pour the batter into a greased mold or tray.

Cover the steamer lid with a clean kitchen towel (to prevent water from dripping onto the cake).

Steam for 25–30 minutes until set.

Let cool slightly, then cut into serving pieces and top with the mushroom filling.

Step 5. Make the dipping sauce

In a small bowl, mix together:

2 tbsp vegetarian fish sauce

1 tbsp lemon juice

1 tbsp water

Chopped garlic and chili to taste

This creates a light, sweet–sour dipping sauce to serve with the cake.

✨ Serving suggestion: Enjoy your Vegetarian Bánh Đúc warm, topped with mushroom filling and served with the dipping sauce. Sprinkle a little Korean chili powder for extra heat if desired.

Quick Pasta with Creamy Pesto Sauce

 

When time is short but comfort is calling, this creamy pesto pasta delivers joy in every bite. Pesto—an aromatic blend of herbs, nuts, and olive oil—is more than just a sauce; it's a celebration of freshness that elevates pasta, pizza, and even grilled proteins. While homemade pesto offers a personal touch, today’s store-bought varieties make it easy to bring vibrant flavor to your table in minutes.

This recipe pairs pesto with cream cheese and a hint of spice, creating a silky, satisfying sauce that clings lovingly to your favorite noodles. It’s rich in nutrients, quick to prepare, and endlessly adaptable—perfect for a cozy dinner or a last-minute gathering. Let this dish be your go-to when you want something simple, nourishing, and soul-soothing

Ingredients

1/2 cup Pesto sauce ( your choice)

2 oz cream cheese, softened

1/4 cup heavy cream

1/2 cup shredded cheese ( your choice)

1/2 lbs fettuccine pasta or (your choice of pasta)

pinch of nutmeg, pumpkin spice

Directions

1. Make the sauce: In a food processor, combine the softened cream cheese, pesto sauce, heavy cream, and a pinch of nutmeg or pumpkin spice. Blend until the mixture is smooth and creamy.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, following the package instructions. Before draining, reserve about 1/3 cup of the pasta cooking water.
3. Combine and finish: Return the drained pasta to the pot. Pour in the pesto mixture and a splash of the reserved pasta water. Stir gently over low heat until the sauce evenly coats the noodles and reaches your desired consistency.
4. Serve and enjoy: Sprinkle with shredded cheese and serve warm. For extra heartiness, top with roasted chicken, grilled shrimp, or flaky fish.

A bowl of green comfort, ready in minutes—where creamy herbs meet tender pasta, and every bite feels like a gentle hug.

Fried Vegetarian “Chicken” with King Oyster Mushrooms

 

In the quiet hum of evening, when hearts gather and rice steams softly, we offer a golden gift from the garden— not of feathered flight, but of rooted grace. It is a beloved star at vegetarian gatherings, this crispy king oyster mushroom dish brings comfort and joy to any table. With its meaty texture and golden crust, it’s a satisfying plant-based alternative to fried chicken—easy enough to make for a cozy dinner at home, yet elegant enough to serve at festive events. King oyster mushrooms are not only rich in nutrients, but their firm bite and layered flavor make them ideal for soaking up spices and crisping beautifully in oil.

Ingredients

Main:

• 2 king oyster mushrooms
• 2 cups water
• Salt and pepper (to taste)

Spice Paste:

• 1 shallot
• 2 cloves of garlic
• 1 tbsp minced lemongrass
• ¼ tsp Korean chili powder
• 1 tbsp soy sauce
• 1 tsp vegetarian oyster sauce
• 1 tsp sugar or honey
• 1 tsp mushroom seasoning
• ⅛ tsp black pepper

Batter:

• ¼ cup crispy flour
• 1 tbsp all-purpose flour
• ½ cup water

For Frying:

• Oil (about 1 cup, or enough to shallow fry)

Soy Sauce Dipping Sauce:

• Minced garlic
• Sliced Thai chili
• Soy sauce
• Water
• Sugar
• Lemon juice

Directions

1. Prepare the Mushrooms: Bring 2 cups of water to a boil with a pinch of salt and pepper. Add the king oyster mushrooms and simmer for 10 minutes. Remove and let cool. Slice into ½-inch thick pieces. For better flavor absorption, score each slice with shallow zigzag cuts both lengthwise and crosswise.
2. Make the Spice Paste: Using a mortar and pestle, grind the shallot, garlic, lemongrass, chili powder, soy sauce, oyster sauce, sugar/honey, mushroom seasoning, and black pepper into a thick, aromatic paste.
3. Marinate: Gently massage the spice paste into the mushroom slices. Let them marinate for at least 1 hour to allow the flavors to absorb deeply.
4. Prepare the Batter: In a bowl, mix crispy flour, all-purpose flour, and water until smooth. Dip each marinated mushroom slice into the batter, coating both sides evenly.
5. Fry to Perfection: Heat oil in a pan over medium heat. Fry the coated mushrooms until golden brown and crispy. Transfer to paper towels to drain excess oil.
6. Make the Dipping Sauce: In a small bowl, combine minced garlic, Thai chili slices, soy sauce, water, sugar, and lemon juice. Stir well and adjust to taste, balancing the salty, sweet, sour, and spicy notes.

Serving Suggestion

Serve hot with steamed white rice and a side of dipping sauce. Each bite offers a satisfying crunch, a burst of spice, and the comforting depth of umami—perfect for nourishing both body and spirit.

Stir-Fried Cabbage with Tofu and Eggs

 

A humble yet vibrant dish that nourishes body and spirit—perfect for family meals or quick solo dinners. This stir-fry is a beloved staple in Vietnamese kitchens—simple, wholesome, and deeply satisfying. With tender cabbage, golden tofu, and soft ribbons of egg, it offers a gentle harmony of textures and flavors: the natural sweetness of cabbage, the creamy richness of egg, and the savory depth of tofu. Whether you're a vegetarian or just craving something light and comforting, this dish delivers protein, fiber, and warmth in every bite.

You can easily adapt it with seasonal vegetables like carrots, red bell pepper, or white onions for extra color and crunch. Best served hot with a bowl of steamed rice.

Ingredients

• 2 cups shredded cabbage
• 1 ripe tomato, thinly sliced
• 1 egg, lightly beaten
• 4 oz tofu, cut into bite-sized pieces and lightly fried
• 1 green onion, chopped
• 1 garlic clove, peeled and finely minced

Seasonings

• 2 tbsp cooking oil
• ¼ tsp salt and pepper
• 1 tsp seasoning powder (or mushroom seasoning for vegetarians)
• 2 tbsp soy sauce
• 1 tsp oyster sauce (or vegetarian alternative)
• ½ tsp sugar

Preparation Steps

1. Prep the vegetables

• Rinse cabbage and slice into thin strips. Soak in lightly salted water for 15 minutes to mellow its sharpness, then drain well.
• Chop green onions and mince garlic.

2. Beat the egg

Crack the egg into a bowl and whisk until frothy. It will help to cook into soft, airy layers.

3. Cook the egg

• Heat a small amount of oil in a pan. Pour in the beaten egg and stir gently to form a thin omelet. Once set, remove and slice into bite-sized pieces.

4. Stir-fry the vegetables

• In the same pan, add a bit more oil and sauté the garlic until fragrant.
• Add cabbage and cook until just tender, about 2–3 minutes.
• Add tomato slices and, if desired, optional carrots or onions. Stir-fry briefly.

5. Combine and season

• Return the tofu and egg to the pan.
• Add all seasonings and stir gently to coat everything evenly. Taste and adjust if needed.

6. Finish and serve

• Sprinkle chopped green onions on top.
• Serve hot with steamed rice and enjoy the comforting balance of flavors.

Miracle Oatmeal Bowl

A morning ritual inspired by wisdom and wellness

In countless hotels across America—and around the world—you’ll find oatmeal quietly waiting on the breakfast buffet. It’s no coincidence. Oatmeal is one of the simplest yet most powerful ways to start your day.

This particular bowl carries a deeper story. It comes from a Japanese doctor who lived to the remarkable age of 107, remaining mentally sharp and vibrant to the very end. His daily prescription for vitality? A warm bowl of spiced oatmeal each morning.

Let this be more than a recipe—it’s a gentle invitation to nourish your body, awaken your senses, and honor the miracle of a new day.

🥣 Ingredients

• ½ cup rolled oats
• 1 cup unsweetened almond milk (or your preferred plant-based milk)
• ¼ teaspoon turmeric (anti-inflammatory and golden)
• Pinch of salt and freshly ground black pepper (to activate the turmeric)
• ¼ teaspoon ground cinnamon (for warmth and blood sugar balance)
• ½ tablespoon ground flaxseed (for omega-3s and fiber)
• Optional toppings: roasted sesame seeds, chopped nuts, dried fruits, or anything that brings you joy

🔥 Directions

1. In a small pot, combine all ingredients except the garnish.
2. Cook over medium heat, stirring occasionally, for about 15 minutes or until the oats become soft and creamy.
3. Spoon into a bowl and add your favorite toppings.
4. Pause. Breathe. Savor the warmth and wisdom in every bite.

Tips

This recipe is for one serving. You can make more servings by doubling or tripling the amount of ingredients

Quick White Bread for Everyday Comfort

 With prices climbing and time always slipping away, sometimes the most comforting thing is something simple, homemade, and nourishing.   Today, I’m sharing a quick white bread recipe that’s budget-friendly, no yeast required, and perfect for busy days.

Using self-rising flour, a bit of leftover yogurt or milk, and pantry staples like dry milk powder, this loaf comes together in minutes and bakes into something soft, satisfying, and versatile. International homemade.  It’s not your traditional bread—but it’s warm, reliable, and ready to be flavored your way.

So if you’re looking for a way to save time, stretch your ingredients, and still enjoy something fresh from the oven… this one’s for you.

It may not carry the scent of traditional yeast, but it brings something just as nourishing: the quiet joy of slicing into something homemade.  Customize it with dried fruits, a hint of sugar, or a buttery finish fresh from the oven. Whether you're feeding a family or simply feeding your spirit, this bread is a gentle reminder that comfort can be crafted quickly—and shared it.  Generously.  Let’s get started."

Ingredients:

• 2 cups self-rising flour
• ¼ cup plain yogurt
• 1 egg
• 2 tablespoons oil (vegetable or olive)
• ½ cup milk

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line an 8” x 4” loaf pan with parchment paper.
3. In a mixing bowl, combine all ingredients.  Stir until the batter is smooth and evenly mixed.
4. Wet your hands slightly to prevent sticking, then gently shape the batter into a loaf.
5. Transfer the shaped batter into the prepared pan.
6. Bake for 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Let the loaf cool in the pan for a few minutes, then transfer to a wire rack.  Slice and enjoy!

Tips & Variations:

• The total liquid should be about 1 cup plus 1–2 tablespoons, depending on your flour’s absorbency.  Adjust as needed for a soft, scoopable batter.
• For a sweeter version, add 1–2 tablespoons of sugar and a handful of dried fruits like raisins or cranberries.
• After baking, brush the warm loaf with butter for a soft, flavorful crust.

Coconut Bread Pudding

Bread pudding is a classic comfort dish in the West, often enjoyed as dessert or even breakfast.  It’s also a smart way to use up leftover bread or milk.  While it may sound humble, bread pudding is surprisingly delicious and very easy to make.   Serve it warm with ice cream for dessert, or enjoy a slice with a small salad for a light lunch.

Ingredients:

• 4 cups diced bread (about ½-inch cubes)
• 2 ½ cups coconut milk
• 2 eggs
• ½ cup sugar format that
• ¼ cup chopped nuts (any kind you like)
• ¼ cup toasted coconut flakes

Directions:

1.    In a bowl, whisk the eggs, then add coconut milk and sugar.   Mix until smooth.

2.    Toast the coconut flakes: heat a nonstick pan over medium heat, stir the flakes until golden brown. (Or use store-bought toasted flakes.)

3.    In an 8 x 8” baking pan, layer the bread cubes, nuts, and toasted coconut.

4.    Pour the egg mixture evenly over the bread.  Let it soak for 10 minutes so the bread absorbs the custard.

5.    Bake at 325°F (160°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy your coconut bread pudding warm, plain or with a scoop of ice cream!

Quickly Chicken Hummus Pizza

In a world that moves at lightning speed, spending hours in the kitchen isn’t always practical. But that doesn’t mean we have to sacrifice flavor or nutrition.  I used to believe that a great meal had to be made entirely from scratch—but times have changed and so has the way we cook.  Thanks to the convenience of ready-made ingredients, even beginner cooks can whip up something delicious, satisfying, and surprisingly gourmet.

This recipe is my ode to the semi-homemade lifestyle: a fusion of store-bought ease and homemade flair.  The creamy hummus base adds a rich, savory twist to classic pizza, while the spiced chicken and melted cheese bring it all together.  It’s quick, flavorful, and perfect for anyone looking to impress without the stress.  Whether you're a college student, a busy parent, or just someone who wants a satisfying meal without the fuss, this recipe is for you. The creamy hummus adds a Mediterranean twist, while the sautéed chicken and melted cheese bring comfort and richness.  It’s fast, fun, and full of flavor.

Ingredients:

• ½ lb. ground chicken
• ½ onion, chopped
• 2 garlic cloves, minced
• ½ cup store-bought hummus
• 1 (18-inch) store-bought prebaked pizza crust
• ½ cup shredded Monterey Jack cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped cilantro and green onions

Directions:

1. Preheat oven to 400°F (200°C).
2. In a sauté pan, heat a little oil and cook the chicken, garlic, and onion until the chicken is no longer pink and the onions are soft.
3. Place the prebaked pizza crust on a baking sheet.  Spread hummus evenly over the surface.
4. Sprinkle half the cheese over the hummus, then layer on the 30^th of mixture.  The chicken mixture:  Top with the remaining cheese.
5. Bake for 20–30 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
6. Remove from oven and garnish with chopped cilantro and green onions.
7. Let cool for 5 minutes, slice, and enjoy!

Serving Suggestions

• Pair with a crisp cucumber salad or a simple tomato and feta mix for a refreshing side.
• Want a little heat?  Add a drizzle of sriracha or sprinkle crushed red pepper flakes before baking.
• For a vegetarian twist, swap the chicken for sautéed mushrooms or roasted chickpeas.
• Use ground beef instead of chicken