Vegan Miso Soup

I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup

Vegan Stir Fry

Wow! We are especially proud of this stir fry! Here are the ingredients that came from our backyard garden: zucchini, jalapeño peppers, lettuce, sugar pea and chives! Also used, tofu, onion, mushrooms, homemade vegan kimchi, sesame seed oil, salt and pepper, garlic and brown rice! Awesome! Continue reading Vegan Stir Fry

Awesome Vegan Stir Fry

No recipe here. I played it by ear! I started with some oil, garlic, onions and carrot followed by @gardein, broccoli, homegrown zucchini, peppers, tofu, rice cake and more. I served it with brown rice and my lovely wife’s homemade vegan kimchi — I even added sriracha sauce! I almost ate the whole thing. No … Continue reading Awesome Vegan Stir Fry

Kimchi Stir Fry

This is surprisingly easy to fix. I start with some oil and tofu in a frying pan over medium heat. I add garlic and shallot, stirring as it browns. Then comes the kimchi. My wife is a native of Korea and makes the best kimchi (no fish sauce). After about five more minutes, I add … Continue reading Kimchi Stir Fry

Miso Soup

Today we went to the Korean market west of Baltimore. We loaded up on supplies, which included some organic miso. It worked well with 2 cups of water! I added two teaspoons of miso and brought it to a light boil. I added cubes of extra firm tofu, two minced garlic cloves and a chopped … Continue reading Miso Soup

Kimchi Jjigae

I saw an easy to follow Korean recipe online today at the Vegan 8 Korean blog. We had all of the ingredients, so I started to make it. Then my wife and kids came home. Hey, my wife is Korean, so kimchi jjigae is nothing new to her, but I’ve never made it before. She … Continue reading Kimchi Jjigae

Miso Soup

Happy Memorial Day Weekend! I’m enjoying my second day of vacation. After we got the kids off to school, I fixed a simple miso soup for breakfast. Take two cups of water with a tablespoon of miso paste to a rolling boil, add some silken tofu, spinach and a minced clove of garlic and you … Continue reading Miso Soup

Makin’ Kimchi!

My lovely wife Jen was born and raised in Seoul, Korea. Kimchi is a standard part of every meal in Korea! So it goes without saying, that we eat a lot of kimchi. I don’t have an exact recipe, but I’m sure there are many recipes out there via Google. Our favorite YouTube Korean chef … Continue reading Makin’ Kimchi!

Miso Soup

Always a simple and filling breakfast, miso soup is a Korean mainstay. I make mine with two cups of water, spinach, tofu and a heaping tablespoon of miso paste. The radish kimchi and some brown rice make this a healthy start to the day! Continue reading Miso Soup

Korean Bibimpap

Our featured food today is Korean Bibimpap, which literally means mixed rice. My lovely wife Jen was raised in Seoul, Korea, so she is an expert at making this delicious meal. I had a minor role in chopping veggies! Ingredients Kale, shredded Cucumber, sliced Carrots, shredded Chickpea Collard Green, shredded and sautéd Mushroom and Onions, … Continue reading Korean Bibimpap

Miso Tofu Soup

An easy healthy breakfast, this soup will warm your insides and fill you up! Take 2 cups of water to a boil with a tablespoon of miso. Stir until the miso has dissolved. I added a tablespoon of okara (we put it in everything). Add some soft silken tofu and simmer for five more minutes. … Continue reading Miso Tofu Soup

Tofu: It’s what I call white meat!

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?

Continue reading “Tofu: It’s what I call white meat!”