Vegetarian Pho

Adapted from here and Mark Bittman's recipe.

For the Broth:

1 small unpeeled onion, quartered

2 unpeeled shallots, halved

8 garlic cloves, halved

a 1-inch piece of ginger, coarsely sliced

two 3-inch cinnamon sticks

2 pods of star anise

4 cloves

2 bay leaves

1 carton vegetable stock/ broth

3 tablespoons soy sauce

salt

o Add onion, shallots, garlic, ginger, spices and dry roast for a few mins

o Once they begin to char (gets a smoky flavor this way) add stock and soy sauce and bring to a boil over high heat

o Turn heat to low and simmer for 30 mins

o Strain into a clean pot, discard the solids and keep warm over low heat

o You can then serve the broth ladling it over rice noodles and add garnish as desired such as:

Tofu, peas, carrots, bean sprouts, green onions, basil leaves, cilantro, diced chilies, etc. etc.

Mac 'n' Cheese

I adapted this from Mark Bittman's cookbook and from Aarti Sequira's show.

• 1 lb elbow macaroni
• Cheese Sauce
• 4 tbsp butter
• 3 tbsp white flour
• 1 cup cream
• 2 cups milk (or you could have 3 cups low fat milk instead as well for less richness)
• 1/2 lb sharp cheddar (grated)
• 1 cup grated parmesan cheese
• Bread Crumb mixture:
• 1-2 cups Panko Bread Crumbs
• 2 tbsp butter
• Heat butter and add crumbs mix well and set aside

1. Heat oven to 400 F. Boil enough water for the macaroni;
2. Simultaneously, boil the milk and cream with 2 bay leaves
3. Cook macaroni for about 5 mins and take off the heat while still not fully cooked. Pour cold water to stop cooking and set aside
4. Heat butter and when it is melted, add flour and keep whisking in low heat until the flour mixture turns mildly brown
5. Take bayleaves off the milk and add the milk slowly while whisking vigorously. Flour is going to absorb milk and bulk up so you want to make sure there are no lumps forming when that happens.
6. Increase heat, add all of the milk and keep stirring to make a sauce of thick consistency
7. Add cheddar cheese to the sauce, lower the heat and stir well
8. Add sauce to the macaroni; Mix well; Add parmesan cheese
9. You can use 9x13 baking dish or 2 casserole dishes for this after greasing the dishes. Bake at 400 F for about 15 mins or until the it bubbles and the crumbs turn brown.

I am trying variations like the several ones suggested by Mark in his How To Cook Everything Vegetarian book and Aarti.

Tiramisu

This is very simple to make and a very customizable recipe, doesn't need eggs, etc.

24 lady fingers (or savoiardi)

5 tbsp instant coffee powder (or espresso shots)

1 1/2 cup hot water

3 tbsp rum (or equivalent rum flavor) (optional; you can substitute with vanilla or other favorite flavoring. it wont be tasting like authentic tiramisu though)

1 1/4 cup cream (heavy or whipping)

250 g or 1 cup mascarpone cheese

1/3rd cup powdered sugar

2 tbsp cocoa powder

5 ameretto cookies (optional)

1. Heat water to boiling and add coffee powder or espresso; Add 3 tbsp of sugar ( and if the coffee is too bitter you can moderate it with 1/2 pinch of salt (really!)); Add rum or other flavor to the coffee
2. Whip the cream in a mixing bowl; stir in the cheese and then the sugar; mix all into a nice and smooth topping consistency
3. Take a serving dish (9x13 would work for this)
4. Dunk the lady-fingers in coffee and lay out in a row to cover the length of the dish; pour some coffee on it to make all of them moist.
5. Spoon half of the topping and spread on the sponge layer; Dust 1 tbsp of cocoa powder on the topping and crumple 2-3 amaretto cookies.
6. Repeat step 4 and 5 for another layer
7. Chill for 3-4 hours before serving