Heyo Veganbeaters~ hope January has been treating you with all sorts of glory and love filled bits! I'm still riding the gluten-free train and exploring a bit more with the grocery options that Seoulkicks are offering. Issues...barley (the only grain here I can allow myself to be alright with) has gluten! WHAT?!~ And I sort of seriously hate rice, but I'm working on allowing it very slowly back into my diet. Yech...the quinoa train is blasting my way and I'm not really wanting to acknowledge its presence. The other day I was thinking (dreaming) of bibimbap and thought to steam a pumpkin and use that as my "rice"...I got a spicy mash of glory instead. Semi-fail and uncomfortably filled tummy.
Anyways....here are some eats I've been playing with and spoiling my body with. Everything has been focused on high fiber, high protein, and as stripped of fat as possible...I honestly want to make full-flavor, zero calorie, energy-providing food...someday.
For my birthday a while back, my lovely buddies Pol and David gifted me with homemade, home-dried gochu garu, or Korean red pepper powder. With that I made a heaping vat of tomato-kissed spicy tofu. I had more than enough to last a week and the protein drop got me through my knee-bolted running shenanigans~
spicy tofu~ photo taken by VeganBeats
Still riding the protein caboose, I made yet another vat of something...this time chili. But first, I started with a rich and flavorful salad that would make all rodents squee in a sing-songy daze. Iceburg lettuce (my weakness and preference), red leaf lettuce, cucumbers, tomatoes, sprouts, spinach, kale, and loads of seaweed...all dressed in a garlic, mustard, balsamic vinegar mixture...fat free, full-flavored, all organic and energy pounding.
The chili was better than I expected. I soaked black beans and lentils overnight and boiled them until they were soft with a mixture of parsley, chili pepper, gochu pepper, black and white pepper, and chili mix. I caramelized onions for starters, threw in carrots and chopped tomatoes, then the beans, kale, garlic, chili flavoring, and the beans. I crumbled tofu on top and let it simmer for a few hours. My apartment smelt like home and my tummy was filled with more gluten-free, high protein, nearly fat-free warmth. I'll have to try this again and get a recipe thrown on this page...cravvve~
salad and chili~ photo taken by VeganBeats
After one serving and a ground-breaking productive yoga session, I simply had to have another while painting some sexy ladies. This time though...vegan bacon, kimchi, and loads of dijon mustard...a bit of a stoners take on messing around with flavors but it worked and I had chili for the week~
ladies and stoned chili~ photo taken by VeganBeats
More eats and adventures to come...my computer is still whining a bit, if only chili could win it over.
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 med-large onion, chopped
2 medium sweet potatoes chopped
1 pint of cherry tomatoes, or 0.66 Kg of tomatoes chopped
1 large carrot, chopped
2 small head of baby napa cabbage, chopped
4 leaves of dinosaur kale, chopped
3 leaves of chard, chopped
bag of enoke mushrooms, chopped
1/2 medium zucchini, chopped into half moons
1-2 T olive oil
1 T garlic minced
1-3 T black pepper
1 t salt
1 T Chinese pepper
1 T mixed herbs
What we Did:
heat a medium/large pot to medium high heat, add the oil
When the oil is hot, add the onions and sweet potatoes~ set to low heat and watch
After you can smell the sweetness, add the chopped tomatoes *Let this Stew and boil down to make a broth of sorts*
Add carrots and garlic.
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've been playing around in my kitchen/apartment/bedroom...(ugh) and I've come up with some pretty tasty and complex things...
Here's just a little visual stimulation that may birth savored/taste-budded orgasms~~
Ginger jammin fusion General Tsao's tofu~ photo taken by VeganBeats
garlic ginger stir fry~ photo taken by VeganBeats
mini whole wheat thin crust pizza, topped with black pepper and garlic roasted pumpkin, zuchini, and onion, basil red pepper lettuce pesto, a dollop of tofu cashew nut chili pepper cheeze, a bit of red tomato salsa fresca and pinto bean blend, and balsamic redux...a glorious bite~ photo taken by VeganBeats
Asides from my apple days, and kitchen experiments, eating out or having a meal made for me is pretty rare. I tend to lean to the raw and easy energy providers, but last week Scotty Soul made me a special vegan (and glorious) dinner! It was complex, delightful, healthy (yay!) and right up my alley. Veggies, salad, balsamic, garlic, AND high in fiber...get to the VeganBeats heart why don't you!!
He got a brilliant idea to marinate Asian pears in balsamic and lightly heat them up on a skillet! The subtle sweetness and rough (in the cutest way >_<#) texture sponges up the vinegar and left something juicy and savory, while still remaining crunchy! He threw this on a bed of salad~ romaine, green leaf lettuce, cucumbers, sprouts, thimbleweed, carrots, cherry tomatoes, and pecans! It was served with a balsamic redux and the drink~ lemon, pomegrante, improvised red sangria with green onion, Asian pear, and garnished with a crunchy pecan.
improvised sangria~ photo taken by VeganBeats
Scotty Soul's vegan meal! photo taken by VeganBeats
Healthy, fresh, inventive, almost 100% raw, high fiber, sodium free, and tummy tempting...
My cooking has been suffering a LOT lately. Suffering by just not happening. (How often do I whine about this) but I did some playing and created some pretty flavor packed stuff!~
I'm a little exhausted and lacking words at the moment...so here's some pictures!
tumeric rosemary and black pepper almonds (photo taken by VeganBeats)
When I go food shopping, I've been buying nuts, which really isn't necessary. They're expensive and pretty easy to make at home. So I went for it and made some AWESOME spiced and flavor jacked almonds! These are tumeric, rosemary, and black pepper "French-fried" almonds...yum!!
Just to make something pretty I whipped up a chocolate strawberry cake~
chocolate strawberry cake (photo taken by veganBeats)
Can you see the strawberries peeking out?!~ To make it extra pretty and a bit more complex, I made a raw coconut cream and chocolate hazelnut "frosting."
pretty! (photo taken by veganBeats)
This was rich, lovely, full of fruit, and besides the natural fats pumping from coconut, it's essentially fat free. The only additional fats in here were whipped flax seeds!!
I'm still on with the goals & resolutions...EXCEPT yesterday I almost forgot my vitamin! I know it's not a huge deal, but I think taking vitamins in the am, as soon as you wake up is far more beneficial than taking it late at night...I feel like I messed my whole vita-loop. Ugh~
It's the weekend now and I'm all around grateful for it. This week has been, on the sidelines a roller coaster. The new job front was full of all sorts of unnecessary complication and drama (ahh Korea~) and I was back in that cozy bed of "Where do I go with my life?" I mean, who isn't asking themselves this question? So many life references "figure out your life?" "what do you want in life?" "life goals" blah blah blah...yea, we're all a bit lost, confused, unsure...this journey has no map. My lack of settlement (hell, let's be honest, it'll be a while before that words hits my picture) gets me in all sorts of a tizzy. When all this job stuff started throwing itself in increments at a pool of lava...I grow downright grumpy, short-fused, bitter, and so...negative. I find myself internally snapping at EVERYONE...this week if I had a swear jar, it'd be brimming over. I know the whole aura of "vegan healthy" "heady positive" "VT hippy" and "yoga bliss" lady but...I'm human first, when things aren't in order, or someone throws a stick in my wheel (remember that scene in Breaking Away...cyclists, you know) instead of braking down, I get growling. I don't know where this shift happened. In the past, I would crumble, shake, or shudder at anything tripping up my path(s) but now~
>.<#
I expect things to be followed through, when you say you'll do something, make a promise...make it happen. If I was a toilet, I'd take all the shit I was expected to, but...I'm not. When I make promises, I keep them; I take on responsibilities, I do them...I cannot understand not following through with something. And I mean with everything.
Walking down the icy streets, or any of the streets (especially Seoul-side) how many times do you almost bump into someone because the person in front of you is walking then suddenly and abruptly stops? FOLLOW THROUGH~~~ If you're walking straight, in a crowded area, especially the subway...if you're walking, keep walking. If you need to stop...be like a good driver and pull over. I know this is little but...<~ little things are angering me.
I did more yoga stateside...maybe that's what I'm needing? More "me" time? I'm finding myself wearing very thin over all the "idiocy" that runs rampant.
When I got negative stateside, my mom and I would chill out and make one of two things...김치 (kimchi) or 만두 (mandu). Even if my mother and I were in those boiling-heated arguments where our words slit throats like butchers (hint~it's horrid...) making one of these things smoothed everything over. Maybe because it takes up time, preparation, concentration~ almost a repetitive meditation.
Finding myself in a hot-headed position I attempted to deal with this anger in what seems only natural...만두 prep time. I had a bunch of the ingredients, threw on some groove salad and got a working.
pre crush~ photo taken by VeganBeats
mix mix mix mash mash mash (photo taken by VeganBeats)
As violent as this sounds...chopping veggies really helps out with frustrations...the only result it really gets though (besides the potential lost digit) is a LOT of chopped veggies. I got a little crazy and attacked cabbage, kale, bean sprouts, carrots, onions, turnips, lettuce, celery, kimchi, and garlic...but for the 만두 I used everything but the celery...result~> Happy Hamlet!!
celery time~ nom nom nom (photo taken by VeganBeats)
Okay, focus~ then I mashed a bunch of tofu up with all these veggies, added a splash of green tea salt, soy sauce, and a tease of sesame oil. Spooned this mash into some 만두 skin and~
ready to cook! (photo taken by VeganBeats)
Get it all done...throw it into a fry pan and fry it up~ yeah, not healthy, but I only ate three.
Homer moan* (photo taken by VeganBeats)
Worth it, yes...The 만두 mission/meditation was about 2 hours...and do I feel better...
Somewhere in Smithfield Rhode Island, there's the Vietnamese/Thailand fusion joint that my mother and father fell in love with while my brother and I did the studying game in college. Whenever either one of us would hang out with the rents we'd somehow end up at this restuarant...anyways long story (sentence) short, my mom fell in love with spring rolls and now makes them all the time. This Christmas she whipped up some nearly raw wraps (I'm not a vermicelli rice noodle fan) and though not as tight as the ones I've gorged on while kicking it in Vietnam, they were delicious!..
photo taken by VeganBeats
photo taken by VeganBeats
Strange fact, while being in Korea, I haven't once had any kimchi fried rice! It's such a go to dish for so many people and when I was a kid I loved this stuff but in the nearly two years I've been here, it's never passed my lips. Anyways, it was ont he table this Christmas. Even though I wanted it...I ended up picking out the kimchi.
photo taken by VeganBeats
My mom also bought a bunch of eggplant, with plans of making some vegan eggplant parm...I can't deny it was tempting but when it comes to breading, I get really uncomfortable. So she whipped up a really light and flavorful dish of steamed and lightly blnched eggplant, scallions, garlic (loads of it), and some black and white sesame seeds.
photo taken by VeganBeats
I prepped a MASSIVE salad for the family to nom on. They were having a "poor man's lasagna" which is basically all the fix-ins of the classic dish, except dissected. So it more resembles a cheedey noodle salad versus the elegant layered dish.
My salad was composed of everything organic (and mostly local)~ romaine lettuce, cherry tomatoes, roma tomatoes, green and red kale, celery, sweet vidalia onions, and cucumbers. UGh~ all that green!!!
photo taken by VeganBeats
It was a feast for sure...I ate tons of salad, and of course mixed it with the sides, but it was mostly greens and my "dressing" was the surely missed hummus, salsa, and balsamic~
A while ago, back in VT I worked at A Single Pebble, a Chinese restaurant that serves DELICIOUS food. I was fortunate enough to be a part of the team, and part of spreading and sharing yummy Chinese food! I spent my hours making hundred of dumpling from scratch, not all of them were vegan but...I got my wrapping practice hours in. One day while ready to kick it out, my mom wanted to make mandoo BUT the wraps went bad~ all this filling and what to do. Chinese skills to the rescue!!
veggie filling (photo taken by VeganBeats)
We made a bunch of dough from scratch, did some pinching and after steaming, then boiling and a little bit of oil~ we had a load of home-made chubby potstickers. Annnd food porn~
gettin steamy (photo taken by VeganBeats)
oil it up (photo taken by VeganBeats)
I was actually running out while my mom was cooking it all up but she did save some for my buddy and I and...well we missed out on that too (American beer~) BUT I did have it the next day and...yum yum!!
While flying over, "the first thing I'll eat" scrolled through my mind as often as my neighbor shifted next to me. I thought of hummus, celery, dinosaur kale, pink lady apples, organic freshly ground almond butter...the first thing I had was a freshly foraged meal my mom concocted. My first day, that surprising evening, my mom prepared a completely vegan meal! Coincidence eh!
That day she foraged and went mushroom hunting and with some herbs from her garden she made a mushy dish packed with both texture and flavor. She also made a multi-veggie and nutty barley fry (huzzuh Mom!) and she also made fresh kimchi. So my first meal was a foraged and local one...hell yea mom. Bad news...this vegan here has not a picture to tease you with. Maybe my brother snuck one....anyways here is something else I've eaten.
I don't eat a lot of bread, I really barely ever do but with it's availability in the states...I nommed on a whole-wheat bagel (or two).
Bagel half numero uno was organic smooth peanut butter (with cinnamon swirled in), organic local grape and raspberry jam, and oven roasted tamari sunflower seeds! (yumm!)
photo taken by VeganBeats
Bagel half numero dos was homemade garlic and chive hummus, sliced avocado, and organic romaine lettuce. I dribbled on some sriracha and munched gleefully!
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:
can of chickpeas
2 T tahini
1/4 cup warm water
2 T olive oil
1 T crushed black pepper
3 cloves of garlic (add more if you want!)
splash of lemon juice
1 T sesame seeds
What to do:
heat the can of chickpeas and add the water to it once warmed
add all of the ingredients except the garlic and mash everything together
add the garlic, mash some more and enjoy with any and EVERYTHING!
For our travels throughout Vietnam, Ani and I got help from a wonderful person and travel agent names Lai. She co-owns iProvecho with her partner Daniel Hoyer (author of Culinary Vietnam, Tamales, Mayan Cuisine: Recipes from the Yucatan Region, Culinary Mexico: Authentic Recipes and Traditions, Fiesta On the Grill, and Tacos (Santa Fe School of Cooking Series)). iProvecho is a Western classic restaurant with a great bar, lots of Mexican influence here. Considering Daniel is the main chef behind alot of the food projects, there's a load of delicious influence.
Ani and I stopped by here to chat with Lai, whose travel office is located right in the doorway! She speaks perfect English and knows some great things around Vietnam (of course)! She helped organize out trip and rides and flights to Ho Chi Minh City, Mui Ne, and Ha Long Bay (though this was cancelled due to a typhoon) everything was under $400.00!!
I thought and found it hilarious that back in the states I have read all of Daniel's books and it tooka coupel meetings, and staring at these familiar cookbooks behind his head, for me to make the connection! WhA!
One time while there, Lai shared some of iProvecho's gaucomole with us. Avocados in Vietnam are literally $0.10 a pop and I didn't spoil myself with any of them, until this generous offer.
fresh toasted totilla chips and delicious gaucomole! (photo taken by VeganBeats)
The chips were freshly toasted and I think the tortillas were home/house made. They had a great corny crunch and maybe some paprika and spice jacke dup in there. The gaucomole was rich with avocado and fresh onions (red and white), tomatoes that were beautifully sweet, and cilantro that...made my eyes nearly water (I MISS cilantro!) If your wanting some great Mexican Western noms, want to kick it with some interesting lovely people, or travel around Vietnam...check out iProvecho, talk to Lai...enjoi enjoi enjoi!!
Address:
18 Hang Be, Hoan Kiem, Hanoi.
It is about 3 blocks from Hoan Kiem lake.
Phone #: 0912223996
email: provechohanoi@gmail.com
Directions: 3 blocks north of Hoan Kiem Lake (just past
The other day I found out my grade for my summer course...98!! So of course, I decided to celebrate with one of my favorite (but smelliest) fruits....the durian.
photo taken by VeganBeats
It's like custard, a pudding like texture but a sweet flavor. I can't quite pinpoint what it tastes like...but the texture beats no other. It's not allowed to eat in public due to it's overpowering smell...but if you can get past that...try it, eat it, savor it. It's hard work to get into too, I was hacking away at this baby for nearly an hour, but the rewards are a plenty.
I also got into a much missed cooking mood, I had all those Chinese veggies I got a while ago, and they needed to be played with. I didn't want those beautiful greens to go bad! My dad was home and I decided on an easy way to get him to join me in some veggie munching...tempura!
I used my Chinese broccoli, carrots, and potato for the veggies, I wish I had more but I was working with what I had.This was pretty easy to put together, but warning when frying anything!!
photo taken by VeganBeats
What you need:
*batter: a 1:1 ratio of flour to water (you can add cornstarch or water chestnut starch for some extra crunch in there!)
*Veggies: anything you want!
*Oil: you can use any really, I used a mixture of olive and cocnut, adds a little subtle aroma and I'd like to think some interesting flavors.
*A deep pan, or something that can hold about an inch of oil.
1) mix the flour and water into a smooth batter.
2) Slice up and cut up whatever veggies you have. I cut the potato into matchsticks, like shoelace fries, and same with the carrots. I cut the Chinese broccoli up into inch long pieces, and the leaves I roughly chopped.
3) Mix the veggies with your batter and turn the stove top on to medium/ medium high.
4) Put your oil in the pan and wait until it's hot, when it is use tongs or chopsticks to drop in some of the battered veggies.
5) Keep watch of your tempura, when it gets crispy it will look golden, flip over and watch again.
6) Take the tempura out and set on a rack resting on the pan, this way excess oil is reused and there will be more room for more tempura.
7) continue until there's no more veggies left.
Serve with a quick soy sauce or sweet chili sauce.
I also made some Mock Eel! This dish is similar to one of the most popular appetizers served at A Single Pebble, as restaurant I had the pleasure of working at!
Surprisingly I found a HUGE bag of dried shitake mushrooms, and I had this oil in the pan, wasting it is just not an option.
photo taken by VeganBeats
What you'll Need:
*6 ounces of dried shiitake mushrooms
*cornstarch (I like to use water chestnut starch though)
*ginger
*scallions
*soy sauce
*sugar
*oil (I'm still preferring the coconut)
*deep pan, or one that's deep enough to hold 1/2 and inch of oil
1) Soak the mushrooms in cold water for at least 20 minutes. (If it's hot water you lose so much flavor)
2) Drain and press the mushrooms, try to get them as dry as you can.
3) Using scissors, cut the mushrooms into an eel shape by cutting a spiral.
4) Mix the mushrooms with cornstarch, or water chesnut starch. You want the mushrooms covered, but not powdery, a little bit more than dusted.
5) Heat the oil in the pan on high heat (BE CAREFUL!!) and deep fry the mushrooms.
6) When you have fried all the mushrooms, try to have only 1t of oil left int he pan.
7) Add 1T each of chopped ginger and scallion to the oil and stir until it is fragrant.
8) Add some water or vegetable stock, 3T of soy sauce, and 1.5T of sugar.
Reduce the sauce until it starts to bubble and add the mushrooms again.
9) Toss to coat evenly! And Serve as side or alone, it's packs a lot of flavor!
