Thanks to my new cooking app from Forks over Knives, we discovered a most delicious meal. You’ll have to download it for the recipe. It’s loaded with onions, red lentils, chickpeas, black beans and many interesting spice options. The taste blends together well. By the way, I’m breaking new weight records every day it seems. Continue reading Moroccan Bean Stew with Sweet Potatoes
Yep. I did it again! Lot of jalepeño and red pepper this time. Spice. Love it! Continue reading Again …
Last night I soaked nuts and beans for today. Tonight, I got home from work and made soy milk from these beans. Then, I turned that soy milk into tofu. That’s right. I’ve got a brand new tub of fresh tofu in my fridge! The cup of cashews turned into something unexpected: I found a … Continue reading Soaking time!
I didn’t get hungry until late tonight. I decided on a simple, yet unique dinner. This stir fry started out with a tablespoon of canola oil, chopped garlic and onion, sliced okra and brussel sprouts with carrots, homemade tofu, mushrooms, rice and leftover miso soup from this morning! For spices, I added fennel seeds and … Continue reading Veggie Stir Fry
Today we made noodles for an Asian stir fry! This is our second time making noodles so we are getting to be experts! Here’s the video: For the Noodles: 3 cups flour 1 cup water 1 tsp salt For the stir fry, amounts are to taste: Jalepeños bean sprout yellow onion mushroom cilantro green onion … Continue reading Asian Stir Fry Noodles
Planning meals is not one of my strong points. While surfing Google+ this morning I saw something that caught my eye and we even had all the ingredients. That’s spur of the moment cooking. So here’s what I found: “Easy miso soup recipe anyone can make. 4 cups water, 1/3 cup miso paste, I nori … Continue reading Good Morning, Miso!
This is the best oatmeal ever. It starts with using creamy homemade almond milk instead of water! I use four cups of almond milk and one cup of oats. After about 20 minutes on medium heat, the oatmeal starts to thicken. In the meantime, I prepare a dish with frozen berries and sprinkle brown sugar … Continue reading Oatmeal
I made an awesome vegan soup tonight modified from a recipe I found here. 2 tbs oil 2 cloves garlic, minced 3 oz extra firm tofu, diced 4 cups broth (organic veggie) 4 oz rice noodles (also called pad thai noodles) 1 tbs soy sauce 1/4 tsp sriracha (hot sauce!) 1 cup bean sprouts 1/4 … Continue reading Spicy Thai Noodle Soup
To get to my office on time, I have to leave the house at 6:30 a.m. Today I attempted the near-impossible: brew 3 liters of soy milk and turn it into a tub of tofu! The machine is really easy to use. It’ll make 1.5 liters at a time. I soaked my soy beans overnight … Continue reading Busy morning: I made tofu!
I have to give my lovely wife props this morning for making traditional Korean Doenjang jjigae (된장 찌개). It’s tasty and if you love Korean food, you must try it! Here’s a good recipe to try from the Messy Witchen. I didn’t eat this because it’s not vegan. Jen didn’t use seafood, but she did … Continue reading Doenjang jjigae 된장 찌개
Not very American of me to lose my sweet tooth and all! What can I say? After living in Korea for more than 10 years, I like spicy food for breakfast! And, this is about as delicious as it gets. Check out this healthy vegan meal. I started out by stir frying some chopped onion … Continue reading Kimchi-Tofu-Rice for breakfast!
Back to work today, so I didn’t have a lot of time for cooking. However, before I left the house this morning, I marinated my homemade tofu. When I got home, it was ready to pop it in the oven. Granted it took three hours and I didn’t eat until late, but it was worth … Continue reading Baked Tofu and the Vegan Zombie
Recipe source: Roasted Soy Nuts Continue reading Soy nuts: crunchy, delicious snack
Okay, let’s review how our Sunday went: Made noodles Made tofu Baked a loaf of bread Made coconut milk Roasted soy nuts With all this going on, my lovely wife also found time to get creative with a mandoo idea. Now that we’re making tofu and brewing our own soy milk almost every other day, … Continue reading Makin’ Mandoo
Recipe source: DIY Korean Food ~ Thanks! Continue reading Let’s make homemade noodles!
There are many health benefits of flaxseed. Some call it a “wonder food.” One thing is for sure, drinking this tea made from flaxseed will give immediate benefits to your digestive system! Recipe source: Healthy Food Corner Continue reading Lenko tea helps digestion with smooth taste
This is a really nice vegan meal that takes less than 30 minutes to prepare. Ingredients: 2 cups broccoli 1 tablespoon canola oil 1/2 cup diced tofu Chopped onions Chopped garlic Rice noodles 2 handfuls fresh spinach 1/2 cup vegetable stock 1/2 cup cashews 1 can coconut milk Seasoning: salt/pepper, basil and fennel seeds Start … Continue reading Coconut Milk Casserole
It doesn’t get any easier to make a super healthy, delicious, fast vegan lunch! Ingredients: 1 Chi-Chi flour tortilla 1/2 cup black beans 1/3 cup stir fried tofu 1 tsp onion 1 tsp tahini 1 tsp Sriracha sauce 1 tsp Wasabi sauce 1/2 cup fresh tomato 1/2 cup fresh spinach 1/2 cup brown rice Not … Continue reading Vegan Tofu-Bean Burrito
We decided to blog what we eat! Our daily cooking is mostly vegan. I’m a vegan. My wife and kids still eat some meat, dairy and eggs. Regardless, we eat healthy whole foods and a balanced diet! To kick this off, we are sharing our breakfast: Korean “Bijee Jjigae” 비지 찌개 Recipe 1 cup of … Continue reading Korean “Bijee Jjigae” 비지 찌개