Coconut Broth Noodles

This is a simple and satisfying recipe to make for a weeknight meal.  I use both curry powder and red curry paste in this one, which makes me think of Burmese food.  Enjoy!

Coconut Broth Noodles

1 cup coconut milk
1 tbsp curry powder
1 tsp red curry paste
1-2 tsp soy sauce
1 tsp cumin powder
1 bunch broccoli
2/3 package Soba noodles, about 6 ounces

Directions:

1. Put first 5 ingredients in sauce pan.  Cook for 10 minutes until combine, Adjust seasoning as needed.

2. Blanch broccoli for 1-2 minutes.

3. Cook noodles per package directions

4.  Arrange dish by placing noodles, then broth, then broccoli.

Korean Bibimbap

Since going to Korea a couple years ago I have really fallen in love with this dish. It reminds me of fried rice without anything being fried and it just tastes so much better!  This is definitely a keeper.  You can absolutely omit and add things as you like but I would definitely keep the gochujang as it gives alot of flavor.  Enjoy!

Roasted Tofu

1 tbsp hoisin sauce

1 tbsp tamari

1 garlic clove crushed

1 10 ounce package extra firm tofu

Mix all ingredients and marinate for 30 minutes.  Heat oven to 350 degrees.  Cook for 20-25 until firm, flipping once.

Sesame Spinach

2 handfuls baby spinach

1 tsp grated ginger

1 garlic clove, diced

1 tbsp sesame oil

1-2 tsp soy sauce

Mix all ingredients together and let marinate for 20 minutes

Mushrooms

2 cups sliced mushrooms

1 tsp coconut oil

1 tbsp soy sauce

2 green onions, sliced

Heat coconut oil in pain.  Cook mushrooms with soy sauce until soft.  Mix in green onions

Homemade Gochujang

3/4 cup white miso paste

.5 ounce red pepper powder, korean

4 tbsp sugar

6 tbsp tamari

1-2 tbsp water, if needed

Directions:

1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

Homemade Napa Cabbage Kimichi

see recipe here http://greenurbankitchen.blogspot.com/2013/09/homemade-napa-cabbage-kimchi.html

Extra ingredients:

Eggs, cooked over easy
Carrots, julienned
Grilled broccoli or cauliflower
1 cup brown rise, cooked

Korean Bibimbap

Arrange all ingredients  on top of the bed of rice.  Then using your chop sticks or a spoon mix together and enjoy!

Frittata

Cauliflower and Potato Frittata

2 new potatoes
1 tbsp coconut oil
1/2 onion, chopped
1/2 tsp smoked paprika
2-3 bell peppers, or other peppers
1/4 cup cauliflower
1 cup mushrooms, I used oyster
2 tbsp olive oil
6 eggs
3 tbsp almond milk
1/2 tsp salt
Pepper

Directions:

1. Heat oven to 400 degrees Fahrenheit.

2. Boil potatoes until soft, then cut into small bite sized pieces.

2.  In a cast iron pan, heat coconut oil.  Add onions and cook until soft.  Add paprika.

3.  Mix in peppers and cook for 5 minutes, then mix in cauliflower and cook for 5-8 minutes.

4.  In a mixing bowl mix eggs, milk, salt and pepper

5. In the pan add potatoes and mushrooms.  Spread all ingredients evenly into pan.  Add egg mixtures and spread evenly.

6.  Place in oven and cook for 15-20 minutes until eggs are set.

Loaded Miso Soup

Vegan Mofo

This recipe is super delicious, filling and easy.  You can add any seasonal vegetables.  Pretty much anything will work. I even used brussel sprouts last time.   Go home and make it, seriously.

Loaded Miso Soup

2 tsp coconut oil
1 leek, cut crosswise
1 turnips, cut crosswise
1 small potato, cut into bite size pieces
1 jalapeno, diced
1/2 cup broccoli cut into florets
1/2 cauliflower cut into florets
6 cups filtered water
3 tbsp white miso paste
2 tbsp tamari, or soy sauce
1 tbsp rice vinegar

Directions:

1. Heat oil in a heavy soup pot.  Add leeks and cook for 5-8 minutes.  Add turnips turnips, potato, and jalapeno.  Cook for 5 minutes.  Add broccoli and cauliflower and cook for a couple of more minutes.

2. Add water and bring to a boil.  Then simmer for 20 minutes.

3. Using a ladle scoop out hot water and mix in miso paste until well combined.  Add miso mixture to soup with tamari and rice vinegar.  Taste and add more miso paste if needed.  Let cool slightly and enjoy!

Asian Swiss Chard Greens

Vegan MoFo

We just went to Chicago this past weekend.  I packed this as our dinner.  It was super satisfying and great cold.  I have made this several times and it never disappoints.

Asian Swiss Chard Greens

2 bunches swiss chard

1 tsp ginger, grated

2 tbsp tamari

2 tbsp sesame oil

1 tbsp honey

1 tbsp walnut oil

1 tbsp brown rice vinegar

1 garlic clove, crushed 

1 chili, minced

1 tbsp sesame seeds

1/4 cup raw cashew nuts

1 pack soba noodles

Directions:

1. Wash and removed stems from the swiss chard.  The easiest way to do this is to hold the end of the stem and pull down the stem removing the leaves gently.  Then roll the leaves lengthwise and slice make thin strips.

2. Mix all the ingredients for the sauce together and pour over greens.  Using your hand mix everything together.

3.  In a pan toast sesame seeds for 1-2 minutes.  Repeat with cashew nuts.  Mix into swiss chard mixture.

4.  Cook soba noodles per package directions.  Top with greens.

Homemade Napa Cabbage Kimchi

Vegan MoFo #8

This is the easiest kimchi recipe I could muster up.  Traditional kimchi uses fish sauce and soaks the cabbage in a salt bath overnight.  Also the kimchi ferments for weeks. I don't find all this necessary as I am a quick fix kinda gal. This version only takes a day or two or longer depending on your taste.  It keeps in the fridge for months so feel free to double the recipe.  I have great plans for the kimchi, I'm thinking kimchi type stew, kimchi pancakes, kimchi friend rice.  That is if I can stop myself from eating it straight out of the jar.  Mmmmmmm....

This recipe is vegan and gluten-free

Homemade Napa Cabbage Kimchi AKA paechu kimchi

1 head large Napa cabbage, outer layer removed

5 green onions, sliced

3 carrots, julienned or grated

1 green apple grated, you may omit if you like

5 inch piece of ginger

3 tbsp chili flakes, or kochuaru (Korean chili powder) if you can find it

3 tbsp sea salt

1 tbsp tamari or soy sauce if not gluten-free

4 garlic cloves

Directions:

1. Cut cabbage lengthwise in half, then cut crosswise in 1 inch pieces.  In a large mixing bowl add cabbage, green onions, carrots, and apple.

2.  In a food processor add remaining ingredients and processes.  Add this mixture to the mixing bowl.

3.  You'll have to get your hand dirty with this one and you may need gloves.  Using your hands massage all ingredients together.  The cabbage will start to soften and liquid should start developing.  I would take at least 5 minutes to really getting everything nice and soft.  

4. Leave the mixing bowl out for about 1 hour.  Mix once more and place into glass jars pushing the kimchi down to omit air pockets.  There is no need to sterilize the jars before hand.

5. Leave out on the counter for 1-3 days.  Taste everyday, pressing the ingredients down. I usually like mine the second day. Once you like the taste put the the fridge and keep for 3 or more months, but mine never last more then 2 weeks.  

More yummy Kimichi recipes to come!!!