4 absolutely yummy vegetarian Chinese pregnancy recipes

How you take care of yourself, including how well you eat during pregnancy, is a direct reflection on how you take care of your baby. Pregnancy is a good time to fine tune an already good diet and improve a poor diet by eating nutritious, well balanced meals. Here are 4 easy, healthy and yummy vegetarian pregnancy recipes to try.

Vegetarian Recipe #1: Mushroom, tofu and sweetcorn porridge

Mushrooms have a great amount of Vitamin B, D, Protein, Iron, Fiber and Antioxidants. Vitamin B promotes healthy skin, digestion and nerve formation. Vitamin D regulates great absorption of calcium into the body to form strong bone and teeth in your growing baby. Protein is ideal for the overall development of your baby, contributing to the muscle mass. Mushrooms contain good amounts of iron. Iron is a major component in hemoglobin which your body requires as the volume of blood increases during pregnancy. Fiber and antioxidants will help you in keeping your body super regulated throughout the three trimesters.

Sweetcorn is rich in protein and fiber that you need in pregnancy. Sweet corn is also rich in beta carotene and antioxidants like xanthins, lutein that improves eyesight of your unborn child. Beta-carotene supplies vitamin A to the body upon conversion. Vitamin A in pregnancy ensures healthy mucus membrane and skin in your unborn child. It also helps boosting the immune system.

Ingredients for mushroom and sweetcorn porridge:

120g sweet corn

80g dried mushroom

1/2 packet hard tahu

8 cups of water

1 tsp salad oil

1/2 tsp salt

ginger to taste Instructions for mushroom and sweetcorn porridge: 1. Wash and dice tahu into small cubes

2. Wash the corn and drain

3. Soak the mushrooms until soft and drain

4. Slice the mushrooms thinly

5. Wash and soak the rice for 30 minutes

6. Place the rice in a pot and add water

7. Bring to a boil and lower heat to a simmer

8. Heat oil in work and stir fry tahu till golden brown

8.When the porridge is done, add mushrooms and sweet corn. Cook till soft

9. Add salt, salad oil and ginger slices and stir fried tahu before serving

Vegetarian Recipe #2: Baby corn with snow peas and red capsicum

Baby corn is a pregnancy wonder food. It is rich in fiber, which will help you with that constipation woe that is super common in pregnancy. Baby corn is also rich in folate. Regular intake of folic acid reduces the risks of birth defects such as spina bafida along with other neutral malformations. Baby corn also contain zeaxanthin that protect your baby against muscular degeneration in the later years.

Snow peas are a source of vitamin K, which helps keep calcium in bones. They also contain vitamin B6, a vitamin that improves bone health by reducing the buildup of molecules that can cause osteoporosis. Snow peas are also rich in folate.

Capsicums are a great source of vitamin C, a nutrient that protects DNA structures from damage and improves the immune system.

Ingredients for baby corn with snow peas and capsicum:

Baby Corn

Snow Peas, washed and with fibrous edges removed

1/2 capsicum, sliced

4 cloves garlic, minced/chopped

1 cube ginger, chopped

½ Cup blanching liquid from baby corn (or use ½ cup plain water)

1½ Tbsp Oil

1 tsp light soy

2 Tbsp Rice Wine

1 tsp sugar

1 tsp corn flour mixed with 2 tsp cold water

Instructions for baby corn with snow peas and capsicum:

1. If using fresh baby corn, blanch in boiling water for three minutes first. Drain and reserve ½ Cup of the blanching liquid. Slice each ear of baby corn in half lengthwise.

2. Heat oil in wok and fry ginger and garlic until fragrant. Add snow peas and stir-fry for 2mins. Add baby corn and red capsicum & stir.

3. Add remaining ingredients except corn flour paste. Bring to a boil.

4. Add corn flour paste and stir until sauce is thickened and clear. Garnish with sesame seed and chilli flakes.

5. Serve with rice.

Vegetarian Recipe #3: Chinese Spinach with minced garlic

Chinese spinach is a good source of iron and calcium.

In Chinese custom, it is also believed that pregnant women have a "yin deficiency" as yin flows from the mother to the growing fetus. Yin deficiency results in excessive internal heat, and thus causes increased thirst, constipation and sweating. To counteract this, women are recommended to eat more "cold" foods such as spinach during their pregnancy.

Ingredients for spinach with minced garlic:

1. 1 bunch of Chinese Spinach

2. 2 slices old ginger, shredded

3. 3 cloves garlic, chopped

4. 2 tbsp oil

Seasoning:

5. 1 tsp soy sauce

6. 1 tsp sugar

Instructions for spinach with minced garlic:

1. Rinse spinach in cold water and cut it into four inch lengths.

2. Heat oil in wok. Fry ginger and garlic until fragrant

3. Add spinach and seasoning and fry well for approx. five minutes.

4. Serve with rice.

Vegetarian Recipe #4: Rice with creamy vegetables

This healthy one-dish dinner is a good source of Vitamin C, K, B5, B6 and manganese. Milk is also a great source for calcium. During pregnancy you need more calcium to maintain your own calcium stores as well as for the development of your baby's bones and teeth.

Ingredients for Rice with creamy vegetables:

Cauliflower, broccoli, baby corn, capsicum, carrots and/or any frozen mixed vegetables

1½ tbsp cornflour

½ cup fresh milk

1/2 cup water

Seasoning:

½ tsp salt

Sugar to taste

Dash of pepper

Instructions for Rice with creamy vegetables:

1. Heat the oil in a wok on a high flame till it smokes.

2. Add the cauliflower, broccoli, baby corn, capsicum, carrots, and/or frozen mixed vegetables and sauté on a high flame for 2 minutes.

3. Combine the milk, cornflour and ½ cup of water in a bowl and mix well.

4. Add to the vegetables, mix well and cook on a high flame for a minute.

5. Add the sugar and salt and cook on a high flame for another few minutes, while stirring continuously.

6. Fry flour with 1½ Tbsp oil in a wok over low heat until slightly brown. Gradually add in fresh milk and blend well. Stir in seasoning. Mix well, and pour over

vegetables. 7. Serve.