Pickle That Watermelon~

     It is hot in Seoul and I'm determined to actually spend the Summer in the sun...not giving into the fan temptress. Anyone familiar with Korean cuisine knows that once the sweat starts bubbling, the menus and food served changes...a LOT! Summer season (in my opinion) has the BEST Korean food. Pat Bingsu 팥빙수 (icy flakes with sweet red bean, rice cakes, and assorted fruits), naengmyeon 물냉면 (cold ice noodles), kong guksu 콩국수 (soybean broth noodles), bibim naengmyeon 비빔냉면 (spicy buckwheat noodles)...ahhh, it brings me back to the summers where my mom would make cold noodles and my brother and I'd crack the ice cubes in our teeth. ::sigh::
     I'm also wanting to eat a hella load more fruit this Summer...stateside there's loads of watermelon sales...kilos for a dollar OR LESS!! In Korea, 6-7 kilos of the sweet watery fruit hits 13-20,000 won (that's about 12-18 USD!!) I've already gone through five watermelon in the past two months...I plan to eat way way more of them.
     I usually give the outer shell and rinds to my girls, they like to jump inside them and eat the juicy bits~ if only we could play with our food and get away with being heart-stoppingly adorable right? Well, I got a pretty massive watermelon earlier this week and remembered years ago my mom made kimchi with the rind, and being the vinegar lover and pickle peddler I am, I wondered if I could pickle them! Strange enough, the next day, Food Republic wrote an article about doing just that! I got on it like a kid desperate to win twister.

I had to alter the original recipe due to not having any star anise...womp womp~ Chinese pepper to the rescue!! 

Servings: 2 big containers~

Ingredients:
*one medium watermelon, about 4-6 kilos
*3 T green tea salt (or salt~)
*3/4 cup coconut sugar
*3/4 cup of white vinegar with 5% acidity
*1-2 T Chinese pepper

What to do:
*Cut and gut the watermelon...save the yummy stuff for whatever your heart and stomach desires!
*Peel the rind off of the watermelon with a veggie peeler and throw away the dark green bits. Cut the white part into 1/2 inch cubes and put them into a big bowl.
*In a separate bowl, mix salt and 3 cups of water and pour over the cubed/cut rinds...let this sit for a day
*Drain the rind and rinse them well, then combine them all with the sugar, vinegar, 3 more cups of water and bring everything to a boil. Once the sugar dissolves, shut off the heat and let it cool down.
*Sprinkle some Chinese pepper in the bottom of the containers you're going to use and once the "pickles" are done, move the rinds into them and cover them with the pickling liquid.

These should store for a week or more...~

cooking up on the stove~ photo taken by VeganBeats

all done and contained!! photo taken by VeganBeats

    Aside from stuffing my gut with watermelon, SoulScience and I have been gallivanting the roads and paths of Seoul with our swanky bikes and making discoveries....I've got more photographs to collect, as there are more places to stumble upon! But we did roll into a massive veggie farm, where I just about melted....natural response when surrounded by cucumbers, lettuce, and tomatoes....right?

CUKES~~~~ photo taken by VeganBeats

    I'm not the only one enjoying the Summer crop~ Hamlet has a thing where she zombie-mauls any and all tomatoes....

Vampyre Pig~ photo taken by VeganBeats

Summer Season, Blues challenge....ish

     Most people tend to fall upon a brighter disposition once the weather gets warmer and the sun takes its time when passing.
     I am one of those people that gets lower...reverse SAD right?
     One of my goals this summer season is to take advantage of the natural source of vitamin D and not crouch inside. I want to be active, welcome in the rays, and replace anxiety and all (some of) that self-hatred and negativity with that summer beach goddess glow~
    To help with that, I've been trying to eat fresher, healthier, nutritious foods...so a lot of "sorbets" and smoothies...and using fresh herbs! At both Costco and some Lotte Department stores I've found Sambazon Organic Acai Berry juice! It's a bit pricey but SO worth it! I fell upon Sambazon several years ago at my very first Bonnaroo festival, after nourishing my sun-burnt and wasted body with the acai berry bowl...heaven was reached!
    I've been making sorbet/smoothies with Sambazon's organic acai berry juice, organic blueberries, organic strawberries, white chia seeds, psyllium husk, and sometimes coconut, ginger, or fresh mint!

     Bliss~

my herbs and a smoothie/sorbet (topped with grated coconut!) photo taken by VeganBeats

What I do~
*1/2-1 cup of frozen blueberries
*4-6 frozen strawberries
*1 T white chia seeds
*2 T psyllium husk
*1 cup of Acai Berry Juice
~ Throw it all in a blender and drool!!! When it's at the consistency you fancy, top with fresh mint, ginger, or coconut!!! (Hell, spoil yourself with a drizzle of agave!)

     Ah, on top of that~ I have the smallest herb garden chilling in my window! I have lemon mint, rosemary, and two basil plants!!! Lucky Vegan Steeze! 

nommmmm~ photo taken by VeganBeats

     Here's to the sun and getting brighter with it!

Happy (Belated) Holiday/Christmas!

     Happy belated Christmas, Hanukkah, Kwanzaa  Christmakah, etc    veggie eaters, food lovers, and all around sexy crews!~

     Christmas ever started with a complete lack of sleep and a meek attempt at dehydrating tomatoes...which took over 12 hours!! But first...my oven got tickled hardcore this time around. I had a Christmas/Holiday party to share with a lovely group of buddies and we played a sort-of Yankee Swap/Secret Santa type of deal. I made up funky money banana bread~ chocolate chips, cinnamon, ginger, cranberries, raisins  walnut, pecans, coconut~ everything was whole wheat, organic, and I slipped in vitamin B12 drops, vitamin C drops, etc... I got a bit too excited. 

Funky Monkey Bread, before and after~ photo taken by VeganBeats

     The next day was the day before Christmas Eve, and I had a lot of dehydrating and baking to do. But I got pretty awful and heartbreaking news...so I lazed up. I had planned on baking four cakes, dehydrating tomatoes, and making a peppermint brittle. These buggers owned my oven...for about half a day!

Oven-dried tomatoes...before the 12 hour marathon~ photo taken by VeganBeats

     Christmas eve rolled up and thanks to tomatoes, cake baking happened all day Christmas eve. I spent this Christmas eve with the ever talented and wonderful Scotty Soul...where the plan was chill, make dinner, exchange gifts, listening to silly Holiday tunes, and watching far too many Christmas movies...
     I didn't get a picture of the yummy dinner we made but I'll gloat a bit. We stocked up on two massive bags of veggies and spices and made a big and beautiful pot of veggie soup.
     Menu~ Scotty Soul's favorite...Soup and toast!

     The recipe is a bit all over the place, but here's a gist:
What We Used:

1. 1 med-large onion, chopped
2. 2 medium sweet potatoes chopped
3. 1 pint of cherry tomatoes, or 0.66 Kg of tomatoes chopped
4. 1 large carrot, chopped
5. 2 small head of baby napa cabbage, chopped
6. 4 leaves of dinosaur kale, chopped
7. 3 leaves of chard, chopped
8. bag of enoke mushrooms, chopped
9. 1/2 medium zucchini, chopped into half moons
10. 1-2 T olive oil
11. 1 T garlic minced
12. 1-3 T black pepper
13. 1 t salt
14. 1 T Chinese pepper
15. 1 T mixed herbs

What we Did:

1. heat a medium/large pot to medium high heat, add the oil
2. When the oil is hot, add the onions and sweet potatoes~ set to low heat and watch
3. After you can smell the sweetness, add the chopped tomatoes *Let this Stew and boil down to make a broth of sorts*
4. Add carrots and garlic.
5. After 10 minutes, add everything else and let boil down to desired thickness!

~Toast optional~

Scotty Soul and dins~ photo taken by VeganBeats

     Scotty Soul gave me such amazing and perfect things...that soon enough I'll get to use ALL THE TIME~ Right now I've got a SICK electric blanket that keeps me super super snugly  And I got some perfume that makes me feel like a sassy lady (hell yea), and as soon as I update to an Iphone5...food will start looking sexier. But the thing I'm beyond tickled for has been chilling at Incheon International...soon...soon~
     Christmas day was a joll at Kia and Sean's!!!! I made an intense and drunky cake for the occasion! So..what is this complexity?

My Christmas cake!! photo taken by VeganBeats

     Ginger rum cranberries, blueberries, and raisins in a dark chocolate cinnamon cake with a green tea, ginger, and rum butter-cream frosting! Rich is flavor and alcohol~ whasa!
     Enough squiggling, let's see what Kia and Sean stabbed and stretched my stomach with! Get a napkin...

scalloped potatoes~ photo taken by VeganBeats

spinach and artichoke dip~ photo taken by VeganBeats

tomato, shitake mushroom, cashew cheese pizza~ photo taken by VeganBeats

stuffed mushrooms~ photo taken by VeganBeats

lentil loaf~ photo taken by VeganBeats~

     There was also olive tempanade, baguettes, babaganoush, jello (agar) shots, alcohol...lots of alcohol, and  a stupid delicious salad chalk full of pomegranate (!!!), apples (!!!!), lettuce (AHHHH!!!!!!), pecans (!!!), and a tofu based dressing. I had bowls of this....bowls....stomach stretching greens gamble~

Grasshopper pie~ photo taken by VeganBeats~

peppermint fudge~ photo taken by VeganBeats~

Grasshopper pudding cups~ photo taken by VeganBeats~

chai cake~ photo taken by VeganBeats

     I drank loads, laughed a lot, ate too much, smiled, and was full of immeasurable amounts of love...

I think I need a tissue break...

Happy Late Holidays!!

New Years is around the bend!!!!

Tofu Scram for Brekkie~

      HEYA MOFO muthas~ >_<
I'm going to pat myself a tad on the back for keeping up with this "challenge", I know it's only been a few days but...I'm doing it!!
     A classic breakfast jam is scrambled eggs. I remember as kid being overwhelmingly stoked when I first learned how to make these fluffy eggs! My brother and I would go nuts and make them as intricate or colorful as possible. They were a base for any and everything we were craving, like a kitchen sink scramble. Considering this nifty lifestyle of mine, I haven't had scrambled eggs on over a decade (!!!) but a classic and go to Sunday morning hangover healer is scrambled tofu! Similar to the scrambled eggs I'd smother in ketchup as a child, but this time cruelty-free, healthier, high in fiber and protein, and dare I say, more versatile?!
     Scrambled tofu only needs a few basic ingredients, pepper (why, because it's great), turmeric (color and extra noms), and tofu. If you want an "eggy" flavor, black salt is the secret ingredient. I throw in loads of veggies to add extra nutrition and a bit of more visual pleasure.
     The one pictured is chalk full of zukes, tomatoes, teeny chunks of kale, red pepper (attempting to grow a tolerance for this), avocado(!!!), and veggie bacon crumbles. I threw in cayenne pepper, sriracha, some white pepper, and a kiss of curry.

What you need:

1. tofu (as much as you want really, a block will feed two people, if you're super hungover...don't share)
2. 1-2 teaspoons turmeric (more if you like it)
3. 1 teaspoon of black salt (again, adjustable)
4. whatever veggies you're craving
5. 1-2 Tablespoons of olive/coconut/sesame oil (want an Asian kick, sesame that jam!)

What to do:

1. heat up a medium-large skillet with the oil on medium high
2. Smash that tofu (pat it dry) with your hands and throw it in the steamy pan
3. add in the spices and mix, let it brown a bit
4. **If you're adding veggies, throw them in with the tofu of even a bit before to soften them up
5. dish it up, and smother in whatever sauces you fancy, or just consume

a bowl of hangover-healer...tofu scramble~ photo taken by VeganBeats

Sundried Tomato Walnut Pesto Pasta~

Happy MoFo kids~ 
     Considering everything that's going on, I want to keep myself a bit busy and doing some Mofo jams feels like it'd be one very good, productive, busy thing to do!!
     A while back, (I know, another backpost) I made a massive pesto pasta salad and instead of using the usual vinegar or mayonnaise-based dressing I made a sun-dried tomato walnut pesto sauce. I threw in loads of veggies too, although they look rather lost in the pictures. To go with the carb-crazy dish, I made a whole wheat and walnut garlic bread~
     As my 'itchinthekitch' adventures always go, measuring and planning out what I'm doing doesn't happen often. For the pesto I threw in a bunch of sun-dried tomatoes, olive oil, loads of garlic, some flax seeds, black pepper, nutritional yeast, and some red-chili pepper. The pasta was whole wheat, and the veggies I used were onions, zucchini, carrots, kale, greens, and some eggplant. I stir-fried all of them in a little bit of oil, just to soften them up and add a bit more color to the red pesto/orangey feel to this dish.
     It was filling, there's no doubt about that...and I had loads to last me for a whole week...thankfully, ScottySoul helped me!!

      Happy Mofo Veggies~

Razz'Bitten Coffee Cake

     It's October first, the official kick off day of Vegan MOFO!! October being a damned Brilliant month anyways also is all about Vegan celebrating! Hopefully this time around, I'll do a much better job of posting some drool-worthy vegan noms, itches in the kitch, gastronomical spoilings, mind-opening situations, etc...Vegan shares! So let's start this eh?
      Several months ago I got to thinking about home, my neighborhood, and the comforts of my old suburbia. My neighbor used to always whip up coffee cake and I could smell the sweet cinnamon lingering in the air, in our u-turn shaped corner, and it singled calming mornings, and dew dropped grass. I don't remember ever eating it, but this aroma was a consistent smile-birther!
     I got to oven playing and made my own fun version of a coffee cake. I threw in a lot of cinnamon, extra dark chocolate chips, coconut sugar, and ginger. The crumble topping was loaded with extra fine shredded coconut, pecans, walnuts, almonds, organic oats, maple syrup, and coconut oil!The smell that seeped slowly and seductively out of the oven left me licking my lips, and I'm not very much of a dessert gal!
     I'm not very fond of a monochromatic plate (unless it's all green) so I whipped up a sweet and cold cream-like sauce to add some balance. I wanted something tart to work with the chocolate/cinnamon coffee cake. I used a frozen banana, frozen strawberries, almonds, vanilla, maple syrup, and a kiss of coconut milk~ I blended that all up, it turned into a slightly more runny sorbet and poured it on top of the cake. Then a cute ginger slice stretched out on the dish....glory~

yumm~ photo taken by VeganBeats

     The problem...can't call upon a recipe because I blind-sighted this...though I will attempt this again~

Happy Mofo VeganBeaters~~

=^ㅊ^=

You CAN make friends with salad...Best Dressing!

     I love salads, eat them everyday if not always~ I always hear the snap attack

"You can't make friends with salad"

~~~jargon from omnis (primarily) and..well the vegan jams gets picked on often but hey...ignorance is an inevitable right?!
     Sometimes to make a salad satisfying for even the pickiest and animal-bit crazed folk, you need a great sauce, marinade~ a bangin' sexy dressing!! I've got it...lather greens in this and you got something everyone wants to slurp up...slutty greens!

salad with that special sauce! (photo taken by VeganBeats)

     I got this recipe from Kufner, a BQ crew buddy~ This dressing pairs some of my favorite things, vinegars and mustard...wait, that's vinegar!

     It's super simple, super flavorful, and mind blowingly addictive~

What you need:

1. good quality olive oil (extra virgin!)
2. balsamic vinegar (I go with Blaze...yummmm)
3. 2-3 garlic cloves, minced (I like them BIG)
4. 1-2 T of sweetener (I like maple syrup or coconut sugar)
5. 2 T of whole grain mustard

What to do:

1. get a 1:1 ratio of Balsamic to Olive oil going...about 1/2-1 cup each will do!
2. mix them up and add everything together
3. shake/whip/mix it all up, taste and add salt or more of whatever to make even more perfect for you...
4. What, simple, done already?! Go buddy up with them greens friend!! ^ㅊ^*



Raw Meal loving~ featuring bangin high-fiber green pea hummus poser

      Over the past couple weeks I've been playing around with more complex raw foods/meals. I usually stick to carrots, cucumbers, and any type of vinegar (load up that mustard and balsamic) but I've been wanting to mix things up! I've also been trying to keep my wallet a bit thicker for the Philippines (^ㅊ^*) so using whatever has been kicking it in my food cabinet is the only choice! This raw meal (salad) started with chopping up everything I had in my fridge, every veggie that's been chilling (hahah) got sliced and diced and sat staring at me in a bowl...balsamic (hell yea) is my go to, but I ran out of that so...the closet hunt began. I had a can of peas...0.o# I wasn't craving the lovely circular form of peas and wanted something to coat and equally be divided amongst all the chopped bits...hummus-like spread was called for! Garlic, black pepper, jalapenos, and a food processor...BOOM!

photo taken by VeganBeats

     So it may not be pretty, but it's healthy, delicious, full of flavor, and I felt super good after it! I found myself full of energy post-nomming and not feeling guilty~ 았사!!!~

yum~ (photo taken by VeganBeats)

     So...everything involved: red, purple, AND green cabbage, carrots, romaine lettuce, iceberg lettuce, green onions, and cucumbers!!! Chop chop choppy~~~Then I threw in a bunch of this bangin high-fiber green pea hummus poser~

What you need:

1. can of green peas (it's what Korea's got) so maybe 1.5 cups of green peas
2. 1-2 t black pepper
3. 1 jalapeno (or more!~~)
4. 2-3 cloves of garlic (or more~)
5. water OR olive oil (I opted out)

~> got a food processor? Blend that ISH!!

Mix that raw jazz up!! 

     The salad/meal is high in fiber, got lots of protein, full of natural flavors and super filling! Hella Chyea~

Bread Experiments: More Itchn'n'the'kitch~

     I can do complications, I can do ornate, I can work with lots of ingredients...but when it comes to the minimals, the bare minerals of things, I seem to lose all face. When I was first playing with ingredients and food, meal creating...I could do casseroles, ratatouille, samosas, etc...ask me to make a grilled cheese (pre-vegan days) and I was a mess. I burnt things, didn't melt cheese, ruined pans...I can't work with simple. Give me trouble, hard work, intricate demands and I'm the lady.
     I've been trying to work with the simplest, and most difficult of creations~ bread. It requires four ingredients and provides the greatest of challenges. Here's my adventures with bread...(gluten free bread is no problem, over 15 ingredients....aiiii)

before I burnt the cheese~ (photo taken by VeganBeats)

     First challenge was 'za...A week or two ago I had the brilliant idea to make a za for one kick-Ass Seoul, one to thank them for being extra Vegan tolerant and to give myself a challenge! I threw on loads of ingredients, peppers, chunky tomatoes, mushrooms, leeks, onions, kale, spinach, garlic scapes, and cheese. The result was a burnt crunchy cheesy pizza that... "it doesn't look tasty, but it's good." 

     But the crust...what about the crust?!

"Perfect..."

     Next challenge was ciabatta and cinnamon raisin bread. I can easily jump on the subway for 20 minutes and find some ciabatta...but Phbbbt to that...let's see what I can do ehh?!
     I grew exhausted and honestly didn't measure (I'm a bit eye-measure-cocky) and just went for it...I never really measure for cakes...or cookies...or anything else really and I haven't ever gotten negative reviews. Meh...thanks Mamabeats!
     Anyways...what came out in ciabatta terms was a crusty-topped and fluffy bread, not really airy like a legitimate ciabatta but enough to please these taste buds!

Lotta Ciabatta~ (photo taken by VeganBeats)

     The cinnamon raisin bread was...ridiculous! I read some recipes that called for half cups of raisins, or "scant cinamon" and well...I don't follow rules. Half a cup...HALF...serious? If the bread is has some sort of title presenting it...I want minimum flour, "scant" carb and high whatever the hell it's nicknamed. I was generous with the cinnamon (think cinnamon challenge amount), used organic agave, and fistfuls of raisins...result~ better than all those other breads.

gooey in all the right places~ (photo taken by VeganBeats)

     And being the VeganBeatin snob I am...I ignored using one type of flour~ 4 SUCKASSSS

Here's my base "recipe" I did for all these kids:~

What you need:

1. 1.75 c warm water (I just get the tap as hot as it'll go...)
2. 1 T olive oil 
3. 1.5 t green tea salt
4. 1.5 t dry yeast
5. 1.5 t organic coconut sugar
6. 3 c whole wheat flour
7. 1 c unbleached wheat flour
8. 0.5 c flour blend of quinoa/rice/almond (why...because I want to)

What to do:

1. Pour the hot water into a big metal bowl (it's got to stay heated!)
2. Using a big spoon, mix the sugar, salt, oil, and yeast and stir it until it's combined...needn't be concerned if it's not all dissolved. 
3. Add the flours and mix until everything looks pretty blended!
4. Cover the bowl with somethng (I chose aluminum foil!) and let it rise for 2 hours
5. Are you angry? Punch that dough!!! Add a bit more flour is it's too sticky!! 
6. Let it rise again...until you're no longer patient and bake at 350 degrees F (180 degrees C) for a half hour!

FOR Ciabatta...get angry and punch it...

FOR Cinnamon Raisin Bread~~

What you need:

1. cinnamon
2. sugar or agave
3. raisins...and anything else you're craving

What to do:

1. How much do you want of either...go for it.
2. Roll out the dough flat..sprinkle that ish in...
3. bake that all the same way as step 6 for above...
4. nom nom nom

Experiment Conclusions:

     I've got learning to do...novice okay~~

Random Vegan Eats spamming...(and a guestimate recipe!)

     Not the spam that you sweep up after you mold up those hot dogs...it's been a while and this blog has been all about music, talent, photography, and kicking it...there's still some vegan nomming that happens! And there def some kitchen playing...Here's some stuff from the past week, two weeks, month?!? eiighhhh

carrot and zuke noodles~ (photo taken by VeganBeats)

     My genuine dislike for pasta has been solved...zucchini noodles are where it's at! Gluten free, versatile, high in fiber, high in deliciousness! I made zuke and carrot noodles and plated it up with a semi-raw cherry tomato, wine, garlic, black pepper, and balsamic redux~

     I met with a friend and slurped a morning hangover away with a wine sorbet...make sense, meh, tasty~ yes!

wine sorbet~ (photo taken by VeganBeats)

     One day I got all sorts of ideas in my head and wanted to make a spicy, highly flavorful, but stripped of any fat possible, tofu-based dish. I wanted crunch, heat, and variety...result~ this plate of "stir-fried" tofu, zukes, mushrooms, onion, and kale in a soy garlic and gochujang redux! 

in it's reduced glory~ (photo taken by VeganBeats)

     I wish I had a recipe to provide...it was a kitchen craze of octopus style hand-ingredient throwing!

Here's a guess:

What you need:

1. tofu, slice it any way you want, and drain!
2. 1/2 an onion sliced...I'm all about half moons!
3. 1 small zuke, slice it the way you want!
4. enoke mushrooms...go with what you're wanting!
5. shitake mushrooms...see above!
6. 3-4 cloves of garlic, crushed. 
7. as much kale as your heart desires. 
8. low-sodium soy sauce
9. 1 T gochujang

What to do:

1. maybe 1 tsp of oil heated in a pan, throw int he tofu when it's hot
2. throw in the onions and zukes when the tofu is browned
3. throw in everything but the kale, garlic, soy sauce, and gochujang after maybe 6 minutes.
4. add the kale, soy sauce, and garlic...mix
5. add the gochujang sauce....if too thick, add splashes of water...
6. cook down til it's as thick/thin as you want!
7. plate, sprinkle sesame seeds, eat, smile!

Grand apologies for not being able to provide more directed details!!

Ahhh and another picture to throw in your face!

     Man joked about breakfast that past weekend, and I threw together everything in my fridge and made a heaping amount of 전, what was in all of this?

전party~ (photo taken by VeganBeats)

     Beansprouts, kimchi, scallions, zukes, kale, spinach, mushrooms, and loads of love! I made a bit too much...but hey, parties can't be too much right....right?

Anyways...promises on more food posts~ 

Veg-on!    

    

English Lesson with food~

     Actively and enjoyably learning something, anything, especially a language comes with a lot of natural challenges. The more difficult the task, the easier it is to throw in the towel and give up all together. I do this all too often, especially when it comes to learning Korean. When it gets too hard, or even overwhelming, I take a break...and that hinders my progress even more.
     You need to work with admirations and interests, sure this is an obvious but having the freedom to work with someone one on one makes their learning experience and your teaching that much more effective. One of my new students is painfully shy, for the first couple hours with her, I felt like I was fishing for elephants in a shallow stream...in Attleboro. No luck...
     I called to my joys and whipped out a lot of paper, nearly every drawing utensil and art supply I had and found that she LOVES expressing herself creatively...so now we draw and chat about everything. I don't want to abuse the art power, so last week...we did an English cooking lesson.
     I don't really think anyone doesn't like to use their hands when it comes to learning something...unless your learning about the sharpness of poisonous darts~ get in touch with several senses, get more brain activity going, being a part of a production. We made Korean food and while making the kitchen a mess, she was chatting away all sorts of facts about Korean food and her relationship with it. So what did we make?

빈대떡~ (photo taken by VeganBeats)

     Bindaeddeok, 빈대떡, or mungbean pancakes! These are high in protein, fiber, and you can literally throw everything you've got into them. In ours we added 김치, scallions, soybean sprouts, teeny mushrooms, zukes, and garlic leaks...result? Crispy, crunchy, flat mess of yum!

What you need:

1. 14 ounces of mung beans, soaked overnight
2. 1 onion sliced thin
3. 1 small carrot julienned (optional)
4. handful of green onions sliced up
5. as much 김치 as you want, slice this up too
6. handful of bean sprouts
7. whatever chopped up veggies you're feeling for
8. salt, to your taste
9. water

What to do:

1. rinse the soaked mung beans and put in a food processor and crunch all that jazz up
2. add some water to create a paste
3. in another bowl mix all the sliced goodies you have and the salt
4. add the mung bean paste
5. heat a pan with some oil
6. ladle the mixture in, and get the sides crispy brown, serve with soy sauce or eat plain!

     Next we made one of the simplest, yet satisfying Korean Vegan go-to's...pan fried tofu (두부)

두부~ (photo taken by VeganBeats)

What do you need:

1. tofu
2. oil
3. some salt and pepper to taste

What to do:

1. pat the tofu dry and cut into rectangles
2. heat oil in a pan
3. sprinkle salt and pepper on the tofu, fry it up

**I like adding garlic... because garlic is great~

     I made a sprouted green salad for the side, and we had a little English cooking date~

Beans and Pasta~

     I am loyal to Foreign Food Mart, there's a wide-variety of goods, the owner's a really nice guy, and it feels like...."home." I don't want a ritzy, clean grocery store, I like my busy, packed, multi-lingual/ multi-cultural places, where you are always finding things. Like a little treasure hunt, there's an adventure waiting around the bend. Recently, I've been grabbing curiosities... Discoveries to make while at home!
     I've been spending a lot more time in the Itaewon area, so making the truck over to the Foreign Food Mart isn't so difficult...which is great in terms of getting much needed things, but a little stabbing on my wallet. This past week, I've grabbed some GREAT things, protein, fiber, delicious~ beans! Dried beans are far cheaper than canned ones, and at the Foreign mart they bags of dried beans are all around 3,000W! AND you get well over 5 pounds of beans per bag. Needless to state, but boil a ton of these and cooking is not needed throughout the week...not to mention all that hummus!

beans bean beans~! (photo taken by VeganBeats)

     Aside from them beans, I made a massive pasta dish a while ago (saving money, stomach pains) that was loaded with flavor and broccoli florets! I really don't like pasta but...you can make a whole lot, and it's a "college" cash saver... For seasonings and spices I used a lot of white and black pepper, spicy red pepper, green tea salt, oregano, basil, and some rosemary, crushed and stewed cherry tomatoes. Next time, I'll just make carrot noodles. 

too much pasta (photo taken by VeganBeats)

Konjak mix-up and hummus

     A heavily nailed in subject for any newby vegan, or really anyone with taste-buds (that are in full working order) is the love of hummus. Packed full of protein, fiber, and a creamy smooth texture; you really can't go wrong with this spread/dip/schmere/spoonful yum! Being that chickpeas aren't too available Seoul-side, hummus comes as a special treat. I wish grocery stores mirrored the state-side stores, fridges layered full in ready made (and affordable) hummus. I buy dried chickpeas over at the Foreign Food Market and after soaking them overnight and boiling them, making this jazz is a breeze.
     This is a couple past eats, a daily feast I guess. I whipped up some super garlic-spicy hummus and topped it with some roughly chopped greens. Post-workout tired Veganbeats was feeling great after this!

hummus~ (photo taken by VeganBeats)

     I didn't just eat hummus, granted I could but this body was craving something a bit different (texture wise). I had some konjak, a calorie free plant similar to muk, tofu, and seaweed. What I did was dice both the konjac and tofu and pan-fried then in some coconut oil for about 30 seconds. I then threw in some water and almost 3 cloves of garlic, 1/4 an onion, red pepper flakes, and a splash of soy sauce. After everything was cooked and simmered down and the konjac and tofu was lightly brown in color, I threw is all on top of shredded greens and Vavoom, protein heavy, textured, flavor packed greens.

loaded~ (photo taken by VeganBeats)

     This meal was super protein heavy, generous in fiber, and well worth every bite. I had leftovers too and...it isn't too bad. Maybe I can start casting aside my "Only fresh" rule~

Dessertin Dips a Daze!

     This past weekend I got together with the lovely Melissa, we were ready to dance, super chilly, and prepped with high protein noms! The plan was a 'RETROSKANKMANIA' dance party, 80's hair whipped, and florescently adorned but that kind of fell through but it was still AWESOME! Melissa whipped up a delicious turmeric and garlicky hummus (we both like hummus) that was...so good! Homer moans deserved!

Melissa's yummy hummus!! (photo taken by VeganBeast)

     I played with some ideas and made some desert dips...but SUPER HEALTHY dessert dips! I'm not into sweets very much (gimme them salty stuff) but maybe it's the rounding Vday situation or the overwhelming lack of sweets that had me really thinking "Snickerdoodles drool"~
     I wanted healthy and guilt free, high protein preferably and I wound up with a Snickerdoodle raisin dip and a chocolate chip cookie (with green tea kisses) dip!

snickerdoodle raisin's a blazin (photo taken by VeganBeats)

     I've never been one to gorge in cookie-dough but I imagine the is a close one, right? So...what did I do for the snickerdoodle jam?

Snickerdoodle Raisin's a blazin~
What you need:

1. 1 can of chickpeas
2. 1-2 T nut butter (I used chunky peanut...nommm)
3. 1-2 T of cinnamon...up to you really, this veganbeat LOVES cinnamon~higher fiber!!
4. 2 or more T water, add more for preferred consitency!
5. 1+ T liquid sweetner...feel free to add more if you want more sweet 
6. 1/2-3/4 C raisins (OR dried cranberries!) 

What to do:

1. Got a blender? Mix the first five ingredients..then throw in them dried yums!

Enjoy with apple and asian pear slices, or some whole wheat crackers! YUM

Chocolate Chip Cookie Dough Dip with some Green tea kisses (photo taken by VeganBeats)

      Cookie dough, the mere thought of it and I start thinking some sort of post-break up "I WILL REGRET THIS" therapy...but after working out hard, and barely eating anything sweet (How I've avoided this in Korea) this is deserved...hell it always is, it's nearly fat free!

Chocolate Chip Cookie Dough Dip with some Green tea kisses
What you need:

1. 1 can chickpeas
2. 1/4-1/5 dark DARK chocolate
3. 1/4 t green tea salt
4. 1-2 T nut butter (again, the crunchy peanut butter)
5. water until preferred consistency
6. 1-2 T liquid sweetner (or dry sugar)...sweeten to your liking!

What to do:

1. blender this jam! Just do it...and love it!

Serve with some sort of hard stone fruit or whole wheat cracker

So much protein, fiber, and all around goodness! If you can find some date sugar, I bet this would taste even better. Maple syrup, where you at?

Sugar free is very possible, and you won't substitute taste...agave!!~

Happy nomming!

Green Tea-kissed Frugal stew

     The barely cooking-it/minimal effort stew is such a great go to. By the time I get home from my work days I'm far too exhausted to whip up something that requires more than three steps (yea, lazy V!) so I do the "dad-style" cooking.

frugal stew 2 (photo taken by VeganBeats)

     My dad is a GREAT cook, well~ his style of cooking presents glorious flavors, tastes, and noms....each and every time. When I was a kid and my dad was ahead of dinner he'd throw a bunch of things together, boil, season, steam, what have you and load plates in front of my brother and I that would always have us asking for seconds. My dad makes a MEAN chili- he never follows a recipe, but somehow he concocts this full-bodied stew that warms your soul and gets you stoned off of Homer Simpson groans. Same with my dad's sandos, pasta, Mex food...I've asked for recipes, some sort of guidance and without fail providing a recipe is failed.
     "Dad, how'd you make this?"
     "ummm...I threw that and that in, and...Vanessa, I don't know. It just is what it is."

Ugh~
Happy note~ my dad has only and ALWAYS whipped up a vegan chili.

     Anyways, to the picture...it's a bunch of ripped cabbage, broccoli florets, diced carrots, tofu, steamed white onions, crushed garlic, green tea salt, more Cambodian black pepper, and a teeny spoonful of dwenjang.

Green Tea-kissed Frugal stew
What you need:

1. 1/4 head of small cabbage, ripped apart (werewolf style)
2. 1/4 block of tofu, cubed (or more if you want!)
3. 1/2 head of broccoli cut up into bite sized pieces
4. 1/2 white onion sliced into half moons
5. 1 small-medium carrot cubed or cut into bite sized pieces
6. 2 cloves garlic chopped
7. sprinkle of green tea salt
8. small ts of dwenjang paste
9. water

What to do:

1. chop up all the veggies while heating 4 cups of water
2. when the water is just about to boil, add all the veggies and tofu
3. let everything cook for 7-10 minutes and add the salt and pepper
4. when the cabbage is really soft, turn off the heat and add the dwenjang
5. serve up, be warm and feel free to dash more pepper for some extra spice!!

 This isn't anything special, but it does warm you up and provide energy and nutrition. This goes really well with more Green tea!!

Fresh Feast!~ dips and stuff^^*!~

     I love days where you spend time with a wonderful Seoul, and whilst exchanging energy you learn more. My friend is traveling out of Korea and while she's doing that, I get to play with her wonderful pups! To get better acquainted with her hood and the pups we kicked it all day and we whipped up a delicious and lovely feast of sorts.
     We collaborated in the kitchen and stitched together classic appetizers, dips and crunchies~

ughhhhh~ *drool* (photo taken by VeganBeats)

     There is always a classic go to for any vegan (for this one it's hummus) and when it comes to exploring vegan eats, I feel that hummus is essential to become comfy with first. 

     Melissa has traveled all over the world and she whipped up a lovely bruschetta. I've never had a real bruschetta before, I've had salsa and sauces but this was a first...

bruschetta (photo taken by VeganBeats)

     Melissa also whipped up some eggplant crisps! Usually you would use a European eggplant (those big hulky ones) but being in Korea, we got some Asian eggplants and the result was a sweet chewy crisp!

photo taken by VeganBeats

     I love me some carrots...always~

eggplant crisps and carrots (photo taken by VeganBeats)

     Melissa also whipped up a quick oat bread, it was dense, sweet, and more than enough for two people! I will get the recipe for sure!

oat bread (photo taken by VeganBeats)

     This meal, feast, yummy bits were delicious. Not only was it shared and made with an awesome person, but it was enjoyed with two beautiful pups too!

hummus (photo taken by VeganBeats)

Mashed hummus

What you need:

1. can of chickpeas
2. 2 T tahini
3. 1/4 cup warm water
4. 2 T olive oil
5. 1 T crushed black pepper
6. 3 cloves of garlic (add more if you want!)
7. splash of lemon juice
8. 1 T sesame seeds

What to do:

1. heat the can of chickpeas and add the water to it once warmed
2. add all of the ingredients except the garlic and mash everything together
3. add the garlic, mash some more and enjoy with any and EVERYTHING!

Banana milk shake with coconut cream pie

     I've never gotten care packages before coming to Korea, I remember being the kid without palankas (yea Feehan) and Valentine's boxes while in college. I remember being jealous and little bitter about that, while my roommates gutted boxes of lovey cards, candy, or Birthday presents. Regardless, I'm more than thankful and loving towards my family. My mom just sent over my new camera (YEA!!!) and a camera bag FULL of surprises.

eye drool (photo taken by VeganBeats)

     So many larabars!! I got coconut cream pie and chcolate chip brownie. Whoa they are delicious, and you feel so healthy after them. Well, more so after nomming on the coconut ones. (I think I have a slight aversion to anything chocolate)
     Anyways, going with the frugal lifestyle, these super helped and I woke up the other day craving for energy. I'm a strict tea or coffee in the am person but...I got slightly inspired and scrounging my fridge I found a small banana (thanks lunch ladies >.<#) and some soy milk. I whipped up this yummy dish!

yum! (photo taken by VeganBeats)

     I simple blended the soymilk and banana til it got bit frothy, added two mini coconut cream pie Larabars (crushed) and boom, energy, fiber, and loads of energy.

     My favorite thing about Larabars, besides less than 5 ingredients, it's raw, and pretty pure. I love how the natural sweetness of all the fruits and nuts shines through!

Mission to make my own, I'll make it happen!