Monday, January 29, 2018
Sunday, January 28, 2018
Saturday, January 27, 2018
Friday, January 26, 2018
I was browsing through Robin Robertson's fabulous cookbook 1,000 Vegan Recipes to find a fast recipe and came across this one which had a lot if my favorite ingredients: chickpeas, peanut butter, coconut milk, curry powder and spinach! The quick to make recipes are marked with an "f" so I was happy about that. I got no time with a rambunctious 11 month old!
Monday, January 15, 2018
Inspired by my Bibigo bowl to make this at home. Brown rice, steamed cabbage, book choy, sautéed baby kale and spinach, sautéed tofu with Korean BBQ sauce, pickled radish and jalapenos. Topped with a drizzle of Korean BBQ sauce, sesame oil, soy/lemon sauce and wasabi sesame seeds.
Bibigo is a yummy Korean food stall at the mall that is my new favorite. You can create your own bibimbap (traditional Korean rice bowl). I get the classic bowl with brown rice (white available too), and top it with cooked broccoli, kale, shredded carrots, zucchini and onion, green beans, pickled jalapenos, pickled radish, grilked organic tofu chunks and for final topping, the sesame and citron soy sauces, fried onion bits, sesame seeds and a drizzle of sesame oil. It's delicious!
Monday, January 8, 2018
Sunday, January 7, 2018
I used a normal flour/water batter (equal amounts) and baked them for 20 min at 450F then poured over Vegan Richa's Firecracker sauce and baked for five more minutes for a different twist on buffalo cauliflower. The zucchini were nice!