Vegan

Walnut Soup (Hup Tul Woo) is a favorite snack soup, often eaten in place of dessert. The Chinese believe that walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Any foods that resemble the shape of a body organ are said to be god for that organ. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. Regardless, this is a delicious soup. The oven-roasting brings out the fragrance of the walnuts, and it is rich and creamy despite the fact that there is no dairy added. I think Walnut Soup is a wonder because it tastes so good while also being good for you. Be sure to use rice flour and not glutinous rice flour.

Lovers of hummus will appreciate this reduced-fat version. This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Use on your favorite toast for breakfast or spoon over vanilla ice cream for dessert.

The piquancy comes from fresh thyme and just a bit of Dijon mustard.

The dressing can also be used for Chinese chicken salad or as a basting sauce for grilled steaks or chops. Look for rice vinegar in the Asian foods section of the supermarket.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

Can be prepared in 45 minutes or less.

This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.

The grill-and a dash of roasted garlic oil-give the asparagus terrific flavor without adding much fat.