Bao in Noksapyeong

     I love dining out, I really do~ checking out new places and discovering new takes on foods...inspiration is always a potential. I think the easiest, and most cost-effective way to run a restaurant is to do some sort of stir-fry dish. Make that your focus or theme of your joint and there's not really a way to disappoint your customers or to run out of money...unless you really are awful or your customers just have not a clue of what they like.
     Simple. choose what veggies and proteins you like...point...wait, nom.
Bao in Noksapyeong is stir-fry focused, it's super straightforward and vegan friendly (HUZZUH!~) You choose your grain/carb: brown or white rice, thick or thin rice noodles...choose a sauce (malay is peanut based and vegan), it all comes with loads of veggies (mushrooms, broccoli, onion, garlic, ginger, bokchoy, bean sprouts, scallions, and peppers) and you can choose additional proteins (tofu, cashews, chicken, etc) I was hoping to avoid the carbs all together, but that wasn't an option, so I went with a small portion of brown rice, no peppers, the malay sauce, tofu, and cashews~ result...
     yum~ I know what I like and it doesn't hurt (at all) that I was surrounded by people I adore!

my dish (before I snuck in loads of lettuce) photo taken by VeganBeats

     Aiii~ This dinner event was to celebrate the beautiful and wonderful womyn Melissa! She is a brilliant individual that always inspired me and made Seoul so much (Korea so much) brighter~ 

I already miss you Yake!!

Bao:

How to get there, 

     Noksapyeong station, go out exit 2, walk straight and go in the inderpass (tunnel) and go out the left stairs...when you get out, walk straight again and at the corner you'll see Noxa, Bao is on the right side of that!!

Beautiful Stars: Black Ilumin's Newest MV drops August 1st

     A couple weeks ago, I had the honor and freedom to do some artwork for Black Ilumin, a very talented and solid-Seouled hiphop artist. I've written about his talent before and am so glad that I've gotten the world of hiphop gifted to me through the likes of Scotty Seoul, Jkea Pains (Jake Pains), Wisecrue, and him.
     I'm more than happy that art has re-entered my life, and so grateful that I'm surrounded by like-minded artists, dream makers and chasers, beat makers, musicians, and photographers that not only have embraced my goals but support them as well! Having the opportunity to create something, be a part of something, and have something featured has brought a lot of warmth to my heart.  

me and the piece I did of Venus, goddess doesn't even sum her up~ photo by Jesse Lord

     My piece, along with some other amazing creations will be featured and shown (promoted and supported) through Black Ilumin's "Beautiful Stars" music video that drops on the first of August! Being a part of the video and the shooting was a blast! This MV was a beautiful collaboration promoting m\lots of love and an organic and real approach.

"You Are Awesome" is fact...and how all of us felt when wrapping up this shoot, and even still now!

     For a beautiful project, wonderful collaboration, and all sorts of brilliance, make sure to check out Black Ilumin, his music video for "Beautiful Stars", and have a look see at all the talent that worked together to support some Beautiful Stars~~



You can download "Beautiful Stars" at~ You can download the song: http://soundcloud.com/blackilumin/beautiful_stars



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~

Thursday Morning 고구마 loving~

      The only point of this post...

HEY~ photo taken by VeganBeats

     The only time I catch this kid NOT dancing around is when he's saying "heya~"

     ....and when he's pooped~

zzzzzz~ photo taken by VeganBeats

VeganBeatin' Curry Play

     I feel like parts of me are still in the "college"-zone of money stretching, penny pinching, and ingredient spreading~ When trying to keep the wallet filled and deal with all them veggies that might be approaching the end of their expiration I turn to one thing...curry! Some people go with stews, soups, casseroles but for me it's always been curry! It's a meal that keeps growing!!
     Sometime last week I decided to make a massive batch of curry, I had loads of stuff that needed to be used and myself and the kids couldn't get through everything...not in time anyways! Papadams, everything in a pot and well~

white peppered papadams~ (photo taken by VeganBeats)

     I had zukes, lentils, tomatoes, sweet potatoes, regular potatoes, onions, carrots, peas, and beans...all of it came together to make a super thick, rich, and loaded curry meal! Curry is great, but hella filling, super heavy, and a definite "stick-to-your-ribs" meal! Every time I make curry I think which tupperware I'll have to set aside. Leftovers are always bound to happen.

~ (I'm trying to make this post about money saving but...this was a dinner made for man ^^* meh meh meh) 

pot of curry~ (photo taken by VeganBeats)

     I usually eat curry like it is a stew but I'm not the most normal of folks~ I go to Indian restos requesting lettuce and salads versus naan, rice, or breads!! I made a lentil barley side that was spiced rasam style with some saffron in there!!

rasam curried lentil barley~ (photo taken by VeganBeats)

     Like most of what I make...measuring doesn't really happen, I throw everything together, cross my fingers, and hope for the best...

     Why is curry an easy way to feed yourself for a while...it gets thick...so when you want more, reheat and add water! It's the dish that keeps growing!! 

Vegan Crunk'n and in need of somethin'

     When you drink, what do you eat? Most people, especially in Korea, go for animal bits and pieces. Eating and drinking is a HUGE part all over the world. But Seoul-side...what's a vegan gal to do?
     There are classics, the essentials, the delicious and not to girthy, dotori muk, acorn jelly salad!

glory~ photo taken by VeganBeats

     It's great for a million reasons, even when I'm not throwing back alcohol, I'm secretly spying for places that have this! I LOVE it...it's got an interesting texture, super light, spicy, full of veggies, and slurp-worthy! yummm~
      Another easy vegan/veggie way to pack the tummy whilst marinating it...steamed tofu and kimchi. Make sure to ask if the kimchi is fried in butter, with pork, or has fishies in it! A lot of the time...vegan kids pull of lucky.

steamed tofu and kimchi~ photo taken by VeganBeats

     Usually, I go for the drink on empty route, but every so often...re-fueling is absolutely necessary and these are the two dishes that most, if not all Korean alcohol places always have available!! The Tofu kimchi is much heavier...but the body wants what it wants...

Cheers~