Serves 10 – 15 people

Ingredients:

3 1/2 boxes of vegetable stock (500ml/box)
14 cups of water
1 medium size daikon radish, cubed
7 average size carrots, cubed
7 celery sticks, cubed
1 – 2 cups of vegetarian seasoning
½ – 1 cup of granulated sugar
2 – 5 Cinnamon sticks
3 – 7 Anise stars
3 packages of deep fried tofu cubes
2 – 3 packages of pho noodles

Egg yoke (optional)

Garnishments (optional):
3 stems of green onions, diced
½ bunch of cilantro, diced

Thai Basil
Bean sprouts**
Lime wedges

Hoisin sauce
Rooster (Sriracha) brand hot sauce

In a large stew pot, combine vegetable stock and water, bring to a boil.  Reduce heat to medium – high, add daikon radish, carrots, celery, 1 cup of vegetarian seasoning, ½ cup of sugar, 2 cinnamon sticks, and 3 anise stars.  Stew the ingredients for about 30 minutes and add the additional vegetarian seasoning, sugar, cinnamon sticks, and anise stars for additional flavor if necessary.  KEEP IN MIND that once the stock reduces the flavours will intensify.  Stew on medium to medium-high heat for about 4 hours or until vegetables are soft (like steamed vegetables).  If the broth is too salty, add hot water.  Add tofu about 30 minutes before serving so that it can absorb the broth.

If you are using dried pho noodles, soak them for a few hours so that when you use them they’ll cook faster.  If you are using fresh pho noodles, rinse them with cold water.

In a medium pot, fill it 2/3 full of water, bring to a boil.  Using a strainer that fits in the pot, place a generous handful of noodles and set in boiling water for about a minute or until cooked.  Strain the noodles and place into serving bowl.  Fill bowl with broth and vegetables.  Garnish with diced onions and cilantro.
**blanching bean sprouts is a preference and can help with digestion

I grew up eating pho without the egg yoke but it adds a nice richness that I recently experienced – Thanks Thy

If you live in Calgary, below is a list of places that will have most if not all of these ingredients:

• Hiep Hoa Asian Food
• T & T Supermarket
• Lucky Supermarket
• Most Asian supermarkets are on 17th ave SE in Calgary

Happy cooking and please let me know how it goes!

Vegetarian Pho Recipe is a post from: Her Name Is An

Prick potatoes in several places with a fork and put on a cookie sheet.  Brush the potatoes with oil and sprinkle with sea salt.  Bake in a preheated oven, 375°F, for 1 hour or until the skins are crispy and the insides are soft when pierced with a fork *be patient as this can take longer than an hour and it is worthwhile to wait*

Meanwhile, melt 1 tbsp of the butter in a small skillet over medium-low heat.  Add the onion and cool until soft and golden, 8 – 10 minutes.  Set aside.

Cut the potatoes in half lengthwise.  Scoop the flesh into a large bowl, leaving the skins intact.  Set aside the skins.  Increase the oven temperature to 400°F.

Coarsely mash the potato flesh and mix in the onion, remaining butter and milk.  Stir in 1 1/4 cup of cheese.  Add salt and pepper to taste.  Spoon the mixture back into the reserved potato skins.  Top with cheese.

Bake the filled potato skins in the oven for 10 minutes, or until the cheese has melted and is beginning to brown.  Garnish with chives and serve immediately.

Stuffed Baked Potatoes is a post from: Her Name Is An

hollandaise sauce: 3 egg yolks, pinch of salt, 1 tbsp lemon juice, 1/2 cup butter

over a double boiler melt half the butter, whisk in egg yolks until thicken.  Remove from boiler, whisk in salt, lemon and remaining butter.  if sauce starts to curdle, stir in 1 tbsp of milk

sandwich: sliced french bread, sliced tomatoes, grated mozzarella cheese, alfalfa sprouts, eggs – sunny side up

in a toaster oven, toast bread (one slice with mozzarella cheese).  On the cheese toast, layer tomato slices, alfalfa sprouts.  Drizzle hollandaise sauce on alfalfa sprouts and top off with a sunny side-up egg.

An’s Hollandaise Sandwich is a post from: Her Name Is An

serves 4

Preheat the oven to 350ºF.  Spread the walnuts out on a baking sheet and roast in the oven for 5 minutes and shake occasionally until they start to brown.

Trim off the big broccoli stem and thinly slice the smaller steam for small broccoli florets.  Thinly slice the large stem into smaller portions.  In a large skillet on high heat, heat the oil and cook the large stems for 3 minutes, stirring often.  Add the florets and cook for 5 minutes or until soft, stirring often.  Add the tomatoes, garlic, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir in the ricotta and lemon juice.  Season with sea salt and pepper to taste.  Turn off heat and cover to keep warm.

Cook the spaghetti according to package directions.  Drain and return to skillet.  Mix gently to combine and serve.

spaghetti with tomato, broccoli and walnuts is a post from: Her Name Is An

In a large stock pot heat the vegetable stock on medium heat.  In a large sauce pan, heat oil on medium-high heat.  Sauté onions until light golden brown, add tomatoes and stir until soft (10 minutes).  Remove from heat.  With a hand mixer or stand mixer, puree the onions and tomatoes.  Stir puree mixture into vegetable stock.  Add bread, garlic and parmesan .  Reduce heat to medium-low, cover and simmer for 45 minutes or until desired thickness.

basil and arugula oil

2/3 cups extra virgin olive oil
3 tbsp fresh basil, chopped
3 tbsp arugula, chopped
Sea salt and freshly ground pepper to taste

Puree olive oil, basil and arugula.  Drizzle onto soup and garnish with freshly grated parmesan.

creamy tomato and bread soup with basil oil is a post from: Her Name Is An

chili powder to taste
freshly ground pepper to taste
chili peppers, minced (optional)
cheddar cheese, grated (optional)
sour cream (optional)

makes one large pot

In a large stock pot over medium heat, saute onion and garlic until onion is light gold.  Increase heat to medium high and add peppers, broccoli florets, and carrots, cooking until just soft.  Add remaining ingredients and bring to a boil, then reduce heat to medium low.  Season with chili powder, pepper and chili peppers to desired taste.  Simmer for 20 minutes or until desired thickness.  Garnish with cheese and sour cream.

best vegetarian chili is a post from: Her Name Is An

Boil chestnuts for 15 – 20 minutes.  Drain and let cool, then remove shells.  Set aside until needed.

In a skillet over high heat put in oil and butter.  When butter sizzles, add the garlic and cook for 1 minute, making sure it doesn’t burn.  Add the mushrooms and thyme, reduce heat to medium, and partially cover with a lid.  Cook for 10 minutes, stirring often.  Add the wine and simmer until it is reduced by half.  Add the cream, reduce the heat, and cook for 15 minutes.  Stir in the chives, Pecorino, and chestnuts.  Season with salt and pepper.  Cover with lid and set aside.

Cook the pasta according to the package directions.  Drain well and return to pot.  Add the mushroom sauce, tossing to mix and serve immediately.  Garnish with extra Pecorino cheese and thyme leaves.

portobello mushrooms and chestnut pasta is a post from: Her Name Is An