The Bounty of Vegetables Are Wonderful
There are times when which tend to be most of the time that I need to make something that I don’t have to stand over. Or involved constant attention. Something that I can throw together quickly and walk away for at least thirty minutes.
All that’s needed to do is scramble some tofu with onions, garlic, ginger, bell peppers, maybe some celery if you like, and mushrooms. Enhance those natural seasoning flavors with some umph — gochujang or black pepper. A splash of soy sauce or tamari. Add some leafy greens to the mixture placed into a lovely pocket of filo. Serve with a salad of fresh goodness and you are set to have a great evening of television viewing, book reading, whatever delights your soul!
Also, you can add other vegetables like the basics of onions, celery, bell peppers, and garlic. Then add ginger, carrot, and shiitake mushrooms. If you really want to go wild once you’ve added you greens of choice, you can add some sea vegetable or some black olives. Add some turmeric not only for color yet for it’s medicinal uses. One popular way is for the treatment of arthritis.
Sweet potatoes and Korean radish can even be included in this dish. The possibilities of ingredients are endless and making this one of the most versatile meals anyone could possibly prepare. The mixture is then all bundled up in filo. Really the filo can be changed out for another vegetable like zucchini or eggplant thinly sliced.
This is one of those times where soup will hit the spot. One of the best soups that many Koreans consume is cabbage soup. It’s such a quick simple soup. You can make it in less than thirty minutes, while a pot of rice is bubbling away.
Cabbage soup isn’t served in restaurants, it’s a tried and true Korean wife’s go to soup. A great favorite of Koreans everywhere. The liquid used in this soup is traditionally the rice water from during the rice cleaning process. That water has starch so it helps to thicken it without adding flour. Some wives use anchovies or beef broth as a base. Well, because this is a vegan soup, we will not be using neither one of those ingredients.
Instead just having cabbage, garlic, and doenjang, I chose to also add carrots , gochhujang and tofu to the mix. I don’t have childhood memories of Korean cabbage soup like most Koreans do because I didn’t grow up Korean. I grew up in Louisiana where we do have our own cabbage soup as well due to the Germans and the Cajuns. We eat just as much cabbage in Louisiana as the Koreans do. As a matter of fact a lot of the ingredients used in Korean cooking are very similar to ingredients used in Louisianian cooking. That will be for another day. For now, enjoy this wonderful mama’s homemade soup.
This is the dish that I call my signature dish only because a great picture was captured due to how well it turned out and the flavor was AMAZING!
So, I went about the business of preparing this dish for the simple reason that I was craving it and I wanted to celebrate the creation of my mini business cards with this image on the back. Why cards you say? It is my intention to reach as many people who are open and willing to be open to learning about the vegan lifestyle. what it can do for you, and how you can comfortably live it.
Now, I am not about forcing anything on anyone. I am here to do my part as other vegans are doing to educate those seeking help in learning and living the vegan lifestyle.
That is what I desired to do last year and for some time now. Yet, I am terrible at selling myself. That’s what happens when an artist has to sell oneself. I am great at motivating, inspiring, and empowering everyone else, just terrible at being that same champion for myself. When I’m near food, great food and ingredients. I can easily throw a dish together just by starting the prep process and before I know it, a dish is created. I’m intuitive in that way of how I prepare dishes. Which brings me to this dish again.
This recipe has onion, carrots, green peas, garlic and ginger, to name a few. As well as cranberry sauce or puree, tofu, and tamari. Once you get all the prep done, this dish goes really fast.
Gotta wrap? THE best wraps are those that are both healthy and tasty all at the same time. There are all sorts of wraps out there made with all kinds of ingredients. The most out there are those made with burrito shells made of different colors and flours. Yet when you add creamy fillings on top of meats mixed in, it can become heavy and unhealthy.
The Koreans have excellent wraps where you get something common like lettuce – a little veg – as well as your protein of choice. You also add different condiments or toppings, fold it up, stuff it all in your mouth and it’s culinary heaven.
I don’t eat animal proteins yet I do eat a lot of tofu which the Koreans love their dubu as well. So I chose to make this dish with an ingredient that absorbs flavors like crazy of whatever you throw at it. What did I choose? I went for a kimchi juice. Yet, gochujang with a little water added can do it.
The most work you will have to do is the prep for the condiments or toppings. The shredding of the green onions, julienne carrots and radish, marinade tofu, and make rice. Also make some ssamjang. Which is a combination of gochujang (red pepper paste) and doenjang (soybean paste) with garlic, sesame oil, and a little sweetner, if you like.
This is a basic recipe that can be used with any protein. It is also a great dish for a family gathering.
Did I get your attention? Yeah, I know I did.
The Koreans has a dish for just about everything. Kind of like Louisianians. Actually, the food ingredients are very similar, yet we’ll get into that another recipe.
Instead, let’s try our hands at a really great vegan alternative to the Gyeran Jjim – Korean Steamed “Egg” Custard. Gyeran Jjim is a popular Korean steamed egg casserole side dish that can be served at any meal.
I needed another side dish to go with dinner and I had long thought that I could make a vegan version. My first thought was, “We scramble tofu, why not steam it in a ramekin. So, the tofu started calling me. Really the original is just eggs and veggies or meat or seafood. Or just simply eggs and green onions. I chose this route.
Happy Earth Day!
It came by email. A very polite invitation to conduct a culinary demonstration during the central Florida Earth Day festivities at Lake Eola in Orlando, FL.
Honestly, when I read the email, I was extremely excited because I wanted to share a different view of what vegans eat. I just didn’t want to present yet another version of some kind of salad with some twist on a dressing. Nor did I want to do some other kind of bean dish with some spin on rice or something like that. It truly annoys me when people think that all vegans eat are lettuce, hummus, beans and rice. And yes, TOFU!!! I wanted to have those who might not have eaten tofu their very first taste of something wonderful.
So, I agreed to do the demo. Then it hit me in that instant that I didn’t have much time to plan anything. Classes I wanted to experience at The Center For Contemporary Dance, two different sites that I needed to take care of since they tend to have a brain of their own, recipes with pictures that needed to be pulled out of my head and uploaded into my gallery. As well as choosing recipes and creating them for another project and finally, getting myself even more involved with social media. By nature, I’m a shy person. Not very good in front of people in any capacity until I feel comfortable with the group.
So I replied with a yes! Then I was hit with “What are you going to make and not to be push and rush you however, we have signs to do. So we need to know like now, lol.” In the process of replying to yet another email I came up with the idea to make little bites of some of what I tend to eat on a daily basis – Japanese food (or at least some elements of it). The title just came to me; when that happens I say so with it. The universe is speaking just follow, always pay attention.
Then it hit me, I don’t have recipes written down for this. Now I have to get this out of my head, translate it to paper, and present this dish both to an audience and on the plate! WHAT!!! HOLY CRAP!!! How am I going to do this when I don’t write down recipes! I just jump in the kitchen with my baby (my Global knife) to began chopping and poof dinner.
I purge the recipe out of my brain and onto paper about an hour before the demonstration. Everything was gathered the day before. Why was I nervous is beyond me. I realized after it was over was how unorganized I had been. It’s a place I don’t like to visit.
These are good when you need an appetizer for a gathering or a snack. Or slice tofu into bigger pieces to have as an entree.