hawaiian korean bowl.

I recently took a trip to portland and, as to be expected, ate the most incredible food. One night we went to one of the food truck parks and I chose the vegan bowl at Hawaiian Grill.  It was pretty tasty! It was red beans, brown rice, kimichi (the kimchi was SO good and spicy!), pickled cucumbers, avocado, spinach and drizzled with peanut sauce. I figured I could try to make a version when I got back and I took a stab at it. I have been trying to figure out more ways to eat kimchi, and I can add this bowl to that list!

Cooked beans ( i recently used this recipe and made THE BEST black beans from a bag using my crockpot)
Cooked Rice (I currently really love red rice)
pickled cucumbers ( You can use something like this recipe to make some)
Avocado
Kimchee
steamed spinach
Seasame seeds
Peanut sauce (recipe below)

  • 1/4 cup salted natural peanut butter
  • 3/4 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • 1/4 lime, juiced
  • 1/4 tsp chili garlic sauce
  • hot water to thinPut in a mason jar and whisk together. Refrigerate until ready to use.

Assemble the bowls:
Put rice and beans in bowl; Add cucumbers and spinach. Add some peanut sauce; top with kimchee and avocado and sprinkle with seasame seeds.

293. seitan bulgolgi.

My co-worker Jeanne has a 365 blog, and made bi bim bop the other day, and after reading about the seitan bulgolgi she made, I knew I had to make some. I LOVED bulgolgi as a kid. It was my favorite dish! I’ve had a vegan version only once, while in Washington DC, and was good. When i saw the recipe I realized how easy it would be to make it at home. So i went for it, and was SO happy with the results. I picked up white rice (gasp!) from the chinese resturant down the street, b/c I have been the worst at making rice lately. I picked up some potstickers too, because theirs are the best (stuffed with collared greens!) and made a delicious complete meal in no time. I marinated my seitan the night before, so it was nice and flavorful. I will be making this again soon!
Here’s my modification of the recipe:

  • ¼ cup water
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. dark agave nectar
  • 1 Tbs. rice vinegar
  • 1 Tbs. sugar
  • 1 Tbs. grated fresh ginger
  • 3 cloves garlic, minced (1 Tbs.)
  • ⅛ tsp. black pepper
  • 2 green onions, chopped (¼ cup)
  • 2 lb. plain seitan, sliced on the bias

1. Whisk together water, soy sauce, agave nectar, rice vinegar, sugar, ginger, garlic, and pepper in shallow dish. Stir in green onions. Add seitan; marinate at least 2 hours.

2. Preheat grill or grill pan to medium. Drain seitan, and grill 2 to 3 minutes on each side, or until browned and firm.

283. bi bim bop.

Tonight I made some bi bim bop for dinner. I kind of did a mash up of many recipes – but basically this is what i did:

Cooked some rice. Set aside.

Slice zuchinni into strips. ( I used the last one from my garden!) Sprinkle with 2 cloves minced garlic. Coated with a little soy sauce and salt. Sauteed until kind of soft. Set aside.

Sliced up some carrots into strips and sauteed in the same pan until a little soft. Set aside.

Toast some seasame seeds. Boil some water. Blanch spinach. Drain all the water out of the spinach, salt and add toasted seeds. Set aside.

Blanch some bean sprouts. Set aside.

Sautee some tofu. Set aside.

Get ready to combine it all.
I tried to fry up my rice so it gets a little crusty like it does when you order it in a stone pot. I think if I had some seasame oil it would have been better. More work on that next time.

Combine everything in your bowl.

For the sauce I combined four tablespoons of Gochujang, with 1 Tbs sugar and 1 Tbs of rice vinegar. Put a dallop in the middle of your bowl. Top with a fried egg if you swing that way. Enjoy! Can’t wait for leftovers tomorrow.

160. korean style tacos with pickled cabbage.

My co-worker Jeanne made something similar for her blog a few days ago, and when I saw it pop up in my feed this morning I knew exactly what I was making for dinner tonight! I had all the ingredients lingering around from my chinese salad earlier in the week. And we got to sit outside at our new patio table and enjoy these.

I modified the recipe to veganize, and I was really afraid these would be kind of salty. They proved me wrong however, and were rather delicious. They are supposed to be similar to bulgolgi. We also topped them with avocado because its delicious and we figured it couldnt hurt. It really helped balance the flavors. Good stuff for sure. Ill be making these bad boys again! Oh, and I had a fresh package of el milagro corn tortillas, so that made these extra good!

2 T sugar
5 tablespoons lower-sodium soy sauce
Squirt of sirachi or some chili paste
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 package seitan
corn tortillas
3 tablespoons sliced green onions
Avocado

1. Combine first 6 ingredients in a shallow dish. Add seitan to dish; cover. Marinate in refrigerator for 30 minutes or
2. Remove seitan from marinade, and discard marinade. Cook the seitan in a pan over medium heat until ready. Make tacos and top with pickled cabbage:

3 cups chopped napa cabbage
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
1 tablespoon sugar

  1. Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.