Asian style broccoli

I love broccoli in most things, but this has to be one of the absolute best ways to eat it.

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Ingredients – serves 2-3
1 pkt broccoli, steamed, about 250g
Pinch garlic powder
2 tsp soy sauce
1/4 tsp hot Paprika
1tbsp toasted Sesame oil
Toasted Sesame seeds to top

1. Mix everything together
2. Serve immediately
Enjoy!

Vegan kimchi

A spicy, salty fermented pickle that is the basis of many korean dishes. A couple of my past posts have used it so I thought it only right to post the recipe properly.  Adapted from maangchi’s easy kimchi recipe on her site.

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Ingredients – makes about 2 litres
3lb cabbage
1/3cup salt
2 cups pureed korean pear – aka  Asian pears, but I’ve also used ripe conference pears, about 2 largish ones (peeled & cored before blending with a lil water)
1/3 cup soy sauce plus some salt
2 cloves garlic (the original calls for wayy too much imo. Wayyy too much)
1tsp minced ginger
1 cup minced onion (1 large onion)
3 green onions
1 granny smith apple
2 medium carrots, peeled
1/2 cup hot pepper flakes, or if like us y can’t get a hold of that, 46g ancho chilli powder plus 1tsp hot paprika & 2 generous pinches chilli flakes

1. Cut the chinese leaf into small pieces and remove the stalk. Wash well 2/3 times and drain (pic 1)
2. Add the salt and toss well. Allow to sit for 30 mins then toss again, repeating this 3 times. The leaves will wilt, release water and shrink considerably in size (pic 2)
3. Wash and drain the chinese leaf well. Chop the green onions, carrot and apple into matchsticks and add (pic 3)
4. Put all remaining ingredients into a food processor with 1.5 cups of water and blend until smooth (pic 4)
5. Mix your paste into the veggies, then store in a plastic tub in the fridge until needed. You can eat it immediately or let it ferment a couple of days at room temp to get a bit more sour, before storing in the fridge.
Enjoy!

Incredible korean style crispy green pancakes – vegan, gluten free, low carb, paleo

You know when something tastes so good you can’t resist eating it while you cook, and when you finally get to the table you forget all about things like table manners and cutlery and start tearing bits off with your hands in excitement? This is one of those things. It took me a full 15 minutes of eating before I could muster enough sense to pick up the fork. I’m stuffed now but still find myself longingly staring at the uneaten half of my third helping. Oh yes. This is one to get the fat-pants out for.

Except, it isn’t… It’s almost all veggies, with gram flour, onions, vegan kimchi  (thank you miss Maangchi!) and seasonings – apart from the oil used to fry them in there aren’t that many calories in them at all, for the way they taste. It’s like an amazing, crispy, pakora-like pancake but a billion times better… No overabundance of powdery dough, just the sweet, cruncy green veggies coated in a light layer of delicious, crisp, spicy batter… If I don’t stop describing this thing soon I’ll cave in and finish my plate. Make this. Especially if you find – as we did – a beautiful bunch of beets with greens intact that it’d be a crime to waste. They’re like kale but softer, less grassy and more sweet tasting. Although I’m sure baby kale or de-veined regular kale would work just as well.

Adapted from Maangchi’s kale pancake and kimchi pancake recipe vids on YouTube.

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Here it is next to some stir-fried veggies… Yummm

Ingredients – serves 3-4
1 large bunch of beet greens with stalks, maybe 150g, chopped
1.5 pak choi, washed, sliced
1 medium onion, diced
1 green onion (scallion), chopped
1 medium chilli pepper, de-seeded and chopped finely
1/4 tsp smoked Paprika
1/2 cup kimchi of choice (we used vegan homemade – to Maangchi’s easy recipe with soy sauce instead of fish sauce & pear instead of rice flour slurry)
2 tbsp soy sauce
2 tbsp toasted Sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp salt
About 3/4 cup water
Up to 1 cup gram flour, or as much as required to make a thin batter that coats everything.
Generous amount of oil to fry in (2tbsp per pancake)
Optional – toasted Sesame seeds as garnish

1. Put everything except frying oil and gram flour in a large bowl
2. Mix well then add half the gram flour, mixing and gradually adding more until a thin batter coats everything and there are a few tablespoons more of it at the bottom of the bowl
3. Heat your pan with 2tbsp oil on high, putting ladlefuls of the mixture into it when hot, then flattening them out to make a relatively thin pancake (thinner means crispier and tastier). Fry until crispy on the bottom (around 3 min) then flip using a spatula, or just using the pan if you want to show off. Cook the other side until that’s crispy too, a few more min.
4. Transfer to a plate then start the next pancake in the same way. Stack the pancakes to keep them warm as you cook. Try not to eat too many as you fry!
5. Serve immediately, topped with toasted Sesame seeds if you like.
Enjoy!

Vegetarian cheese buldak – vegan option

This was adapted from Maangchi’s recipe on YouTube for tradition korean cheese buldak – firey chicken topped with cheese. We made it twice in the last two days with our chosen chicken substitute and it is delicious! Spicy, flavoursome, savoury with a little hint of sweet, a little crunchy from the veggies, soft and juicy from the “chicken” and covered in cheese- what’s not to like? Sometimes fake meat recipe substitutions fail because the flavour is off, in this it was perfect because all the punchy pepper and strong flavour takes over and all you really need from the substitute is its texture.

I’ve made a couple of changes to her recipe – first I added some fresh (unfermented) kimchi because, hey, why not? (also made to her “easy kimchi” recipe but made vegan and lower carb by using soy sauce instead of fish sauce and pureed pear instead of rice flour slurry), and I didn’t have any korean hot pepper flakes or paste in the house so I substituted with a mix of hot and smoked Paprika, and a few crushed chili flakes and some other stuff, to mimic the smoky-hot-sweet flavour.  If you want to make this vegan just use a vegan cheese on top instead (she used mozzarella so something like that, we used feta because we had it in the house and my other half has a thing for it).

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Ingredients – serves 2 generously, 3 moderately

1 med/ large onion, diced
Sunflower oil to fry – 2tbsp
500g chicken substitute of choice – we used quorn chicken style pieces (nb ours contains egg)
1 cup vegetarian kimchi (you can leave this out if you want)
3 tbsp dark soy sauce
1 tsp pomegranate molases (optional)
1 tsp each smoked & hot paprika
1/4 tsp crushed red chili flakes, or to taste
1/4 tsp garlic powder (more if you like garlic)
1/4 tsp ginger powder (or less to taste)
4 tbsp Sundried tomato paste
2 tbsp toasted (dark) sesame oil
4-6 tbsp crispy onion pieces, optional
400g cheese of choice to top – we used 200g feta because that’s all we had about

1. Fry the onion in a little oil in a large, heavy frying pan until starting to brown
2. Add the “chicken”, kimchi if using, and fry for a couple of minutes
3. Mix all the other ingredients apart from cheese into a paste, then add to the pan with about 1.5 cups water, stirring very well
4. Stir, cover and simmer for about 12 min or until “chicken” is done – don’t let it boil too dry and burn though. It should have a thick juicy sauce. In the meantime preheat the grill /broiler to high
5. Top with cheese and a little more water if the sauce is too dry (the grill will dry it more) – just a couple of tablespoons – then grill until cheese is toasty and soft. Serve immediately.
Enjoy!