Tonight’s meal is totally extemporaneous. We bought bok choy at our last visit to the Korean market. Bok choy is chinese cabbage. It’s extremely nutritious: The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to … Continue reading Bok Choy-Tofu Stir Fry
One block of tofu lasts about two to three days in our house. This morning before work I made two batches of soy milk and made tofu. Easy! I got home from work and the deed was done. It’s ready to eat now. Here’s the whole process. By the way, this is a kick-ass tofu … Continue reading I made tofu. Again!
As it turns out, our soy milk maker is versatile. Not only will it make milk from soybeans, almonds, hazelnuts or almost any nut, bean or grain, it also makes soups and porridges. Yesterday I found a recipe for quinoa porridge: 1 cup quinoa with 1.3 liters of purified water. I threw in about 10 … Continue reading Quinoa Porridge
I found a blog posting by Nourished and Pretty about how to make cashew and date bars. Well, we had to do some substitutions based on what we had in the house. Here’s our take on this recipe: 1/2 cup pitted dates 1/2 cup raw almonds 1/2 cup hazelnuts 1/4 cup coconut powder Small handful … Continue reading Vegan Nut Protein Bars
I’m working from home today and happy to do it. Do you see that snowstorm smacking America’s east coast? I’ve already shoveled my driveway
twice thrice today. In between my job and the snow, I found myself surfing the web for lunch ideas.
I saw a great blog post this morning on how to make Quinoa and Black Bean Burgers. The photos made the patties look so delicious! I knew I had to make this for dinner. To make it challenging, I decided to bake my own hamburger buns from scratch and I am not a baker.
With excellent instructions from my lovely wife, I put our awesome bread machine to work. It was a success. Here are the instructions for the bread:
- 2 .5 cups of all-purpose
- Half cup of whole wheat
- 1 teaspoon sea salt
- 1.5 tablespoon of organic sugar
- 1.5 tablespoon vegan butter
- 1/2 cup okara
- 9.5 ounces soy milk
- 2 teaspoons yeast
After 45 minutes, I removed the dough, spread some flour and cut eight pieces. Then I covered with plastic wrap and let it set for 30 minutes. Preheat your oven to 350°F and pop the dough in there for 30 minutes, or until golden brown.
For a quick and easy lunch, nothing beats a stir fry! This morning I went to the gym for the first time since mid-December. I have to admit, it kicked my butt. By the time I got home, my body was craving some food. I started out my stir fry with a tablespoon of oil, three crushed garlic cloves and a 1/3 of shallot. I then added about a cup of cubed tofu. This is the tofu I made a couple of days ago!
Surprise! My lovely wife made some sweet vegan food for dinner! This is a traditional Korean meal that is made with squash — known in Korea as sweet pumpkin. Maangchi even has a video and recipe! Continue reading Sweet Pumpkin Rice 단호박밥
We made veggie burgers last week and froze some patties. This time, instead of frying them, I baked them in the oven for 25 minutes at 350ºF. Here’s the recipe. It tasted even better this time! Continue reading Black Bean Veggie Burger
When I woke up this morning I had no idea I’d be making Curried Vegetable Bisque. But while surfing the web I found this video about making soups with our soy milk maker. I didn’t have cilantro or tamari soy sauce, so I made a quick trip to Wegman’s to pick up supplies. By the time I got back and prepared everything, my breakfast had turned into brunch.
Damn. I woke up at 6 a.m. and started making stuff in the kitchen. I made 1.5 liters of soy milk to drink and 3 liters for tofu. I made a new batch of water kefir too. I shelled a pound and a half of hazelnuts for some milk that I’m going to make tomorrow. I bottled two gallons of beer that I made three weeks ago. That homebrew will be ready to drink three weeks from today!
We made the trip to the Korean market in Catonsville. Of course, this meant that we got to eat some awesome Korean food at the Korean restaurant. How cool is that?
This is turning into a Friday night special for us. We love the spice!
My lovely wife found this recipe for a traditional Korean dessert drink: sikhye. It tastes just like we used to have at Korean restaurants in Seoul! Sikhye is sweet and refreshing – especially after a spicy meal. Check out Maangchi’s video and site. Continue reading Korean Rice Dessert: Sikye
This blog post from Organic Facts explores the health benefits of soybeans! Soybeans and its byproducts are standard fare in our house. There’s also many myths about the topic. Check out: Health Benefits of Soybeans and also this other blog post about the myths: A Vegan Doctor Addresses Soy Myths and Misinformation. Have a healthy day! Continue reading Check out: Health Benefits of Soybeans
What a way to kickstart your day! Spicy kimchi is sure to get you going in the morning. Here’s what I did before heading to the office this morning.
Stir fry 1 cup cubed firm tofu in a tablespoon of canola oil with some onions and freshly minced garlic. When braised, add 1 cup of kimchi and cook on medium heat for five minutes. Add a cup of rice to the mix along with some sesame seed oil. You can top with sesame seeds when serving.
I used my homemade tofu and my wife’s homemade kimchi. Nothing than homemade, eh?
This hummus burrito is half of what I had for dinner. It was so delicious I made another one exactly the same! The hummus is fresh. I took a 1/4 cup of tahini and a 1/4 cup of freshly squeezed lemon and ran it through our food processor for about 30 seconds. Then I added a can of organic chickpeas. Next I dropped in a couple of cloves of garlic followed by two tablespoons of water and two tablespoons of olive oil and a 1/2 teaspoon ground cumin. No salt!
I used the hummus like mayo – then added lettuce, spinach, tomatoes and brown/white rice mix. Of course this meal wouldn’t be complete without sriracha sauce. I guess the rice disqualifies this from being totally raw vegan, but how about an “almost?” I had two glasses of red wine with this meal. I’m feeling great!
Credit to the Mrs., for a most creative meal with some leftover “Bijee Jjigae” 비지 찌개. Check this out. Jen added kale as a base covered with mung bean sprouts. She cooked the sprouts in soy sauce, a little oil and some sugar. The bijee is just heated up in the microwave. She had a … Continue reading Vegan: Getting creative with leftovers
My wife has been searching Google and YouTube for the best recipe for vegan nuggets that are kind of like, you know, chicken. Well, her first effort was a success. It doesn’t taste like chicken (thankfully), but it does taste great!
2 cups okara
1/3 cup sweet rice flour
1/4 cup flour
1/4 cup vital wheat gluten
1/4 cup bread crumbs
2 tablespoons cornstarch
Seasoning: salt, pepper, soy sauce, sesame oil, cayenne, tumeric and cumin
Last night I made tofu! Before I went to bed I put the press in the refrigerator. This morning I unwrapped a perfect tub of tofu! Taste test: extra firm, rich and tasty! Is it worth the trouble? Well, I think so! We are making tofu about every other day now. It’s really easy. If … Continue reading Homemade tofu!
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!
This is my kind of recipe. You pour everything in the crock-pot and go to bed. The next morning you’ve got a meal ready. That’s what I did last night. Then I brought this to work today and heated it up for lunch. There was still a lot left, so guess what I had for … Continue reading Crock-Pot Vegetarian Chili
Easy lunch today with a twist. I found this recipe for Vegan Ranch Dressing courtesy lalalavegan: Recipe by: Susan Voisin 1/3 cup lowfat silken tofu 2/3 cup soy milk 1/4 tsp. garlic powder or one clove garlic 1/4 tsp. salt (optional) 1 tsp. dried parsley 1 tsp. dried chives or 1/8 tsp. onion powder generous … Continue reading Tossed Salad with Vegan Ranch Dressing
Recipe source: Rosemarie’s Black Bean Okara Burgers (All ingredients are approximate) One batch okara pressed till almost dry 1 1 lb. can of black beans, drained and slightly crushed (you may of course use your own from dried) 2 tablespoons grated onion 2 cloves of garlic grated 1/2 carrot grated 1/2 tsp. salt about 1 … Continue reading Homemade Veggie Burger
Recipe: Lettuce Be Healthy with Kim Lam Also, check out the Soyajoy G4, we use it every day. Awesome machine! Continue reading DIY Hazelnut Coffee Creamer
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
After watching several videos on YouTube, we decided we wanted to try and make our own homemade tofu! First, we got a soy milk machine. Then we bought a tofu press! At our local Korean market we found soy beans for $1 a pound. That’s pretty cheap when you consider that four cups of beans … Continue reading I Made Tofu!
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