First off, calling this Turkish is probably a bit of a stretch to be honest. But we’re not going to get into that! As I’m sure I’ve mentioned before, one of the hardest parts for me in a vegetarian/vegan diet is getting enough protein and iron. […]
Tag: Soy Free
Lately I’ve been getting the urge more and more to try NEW dishes. Foods that I quite honestly have been scared to make for a very long time. More Vietnamese and Korean and Indian food, perfect french baguettes, deep dish pizza. I’ve started using several new ingredients (red bean paste and lemon grass are my two favorites currently) and I’m loving the learning curve!
Kimchi pancakes have long been on my list of things to try, but I’ve always been intimidated by their complex flavor and chewy-yet-crunchy texture. Also their pronunciation (I don’t even try anymore). The other day though I checked the expiration date on my kimchi and decided I should probably do something with it!!! I tend to buy kimchi in bulk, and then treat it like it lasts forever…and while it does last awhile, forever is a bit of an overstatement.
My got-to with kimchi is a bowl of rice and veggies and tofu covered in sriracha and a dollop of pickled cabbage. Delicious, but I’ve done it a billion times. This was the perfect opportunity to get out of that comfort zone and start trying something new. So I decided to give kimchi pajeon a try.
First off, I was amazed that there are only a few ingredients, the depth of flavor comes almost 100 percent from the kimchi itself, I just upped it a tad with some scallions and thai peppers. (I’ve also made this with 1/4 of shredded leek instead of the scallions. Also delicious!)
I highly recommend using cast iron for this, as it gives a nice crunchy crust and good browning, but if you don’t have it, a non-stick skillet should work good too.
From start to finish I had my ingredients prepped and my pancake sliced and ready to go in less then 20 minutes. While the pancake cooked I tossed together a simple stir fry with leftover veggies, tofu and premade sauce, and dinner was ready just like that! It’s so easy to throw together, and so hands off that this delicious little appetizer could quickly become a weeknight staple, especially if you have some kimchi to use up!
- 1/2 cup All Purpose Flour
- 2/3 cup Potato Startch
- pinch Salt
- 1 Green Onion, sliced thin
- 1 Red Chili (i like thai), sliced thin
- 2/3 cup Napa Cabbage Kimchi, roughly chopped
- 3/4 cup Water
- 1 Tbsp Canola Oil
Whisk together the flour, starch and salt. Stir in the onion and chili.
Stir in the kimchi until well incorporated. Start adding water (you can also use kimchi juice if you have enough). You want to add enough water that you have a good batter that’s not too thick, but not soupy either. I normally find between 2/3 cup and 3/4 is just right.
Heat a cast iron skillet over medium high heat. Add the oil and swirl to coat the bottom of the pan. Pour in the kimchi batter and use a spatula to spread it to the edges of the pan in an even layer.
Let the pancake cook for 4 – 6 minutes on one side, or until starting to brown. Flip it over and finish cooking the other side until browned. Remove from heat and serve with your favorite dipping sauce!
- 1.5 # mixed nuts unsalted
- 1 egg white
- 1/4 cup brown sugar
- 1.5 sp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp gr. cloves
- 1/2 tsp salt
- 2 tbsp butter
Preheat the oven to 285 F.
Cut the butter into small pieces and drop on a rimmed sheet pan. Place the pan in the oven for 3-4 minutes to melt the butter.
Meanwhile whisk all ingredients except the nuts in a medium glass bowl until well combined and slightly frothy. Pour in the nuts and use a spatula to stir until the nuts are evenly coated with the spice mixture.
Using the same spatula spread the butter around on the sheet tray until it is relatively evenly coated. Pour the nut mixture onto the buttered tray and use the spatula to smooth the nuts to a single layer.
Bake at 300 for 10 minutes. Take the tray out of the oven and stir the nuts. Rotate and put it back in for another 10mn.
Repeat this process 3 more times, or until the nuts have roasted about 40 minutes. They should feel dry when stirred around with the spatula at this point, and not wet like they were when you put them in the oven. Take the sheet pan out of the oven and allow to cool completely in a single layer before transferring to a large bowl!
When the days are long and hot, and the veggies are all starting to ripen, there’s no better way to use up nature’s bounty than in massive salads. They consist of relatively little prep time, zero oven time, and, with a little planning, can look like you went all out.
One of my favorite ways to make salads is color themed. Take this green salad for example: Pistachios, Cucumber and Honeydew. All different shades, all different textures, marrying together for a glorious explosion of deliciousness. Adding the vegan ricotta on top keeps this salad light and vegan, but also adds in just a touch of richness and saltiness, how much is up to how heavy handed you go with the ricotta! Also you don’t have to use vegan ricotta. I wanted to make sure that our whole family could eat this, and the Kite Hill brand is AMAZING, but feel free so sub in regular ricotta.
Make sure when you are cutting the melon and cuke that you leave the slices about 1/4″ thick, or they will get limp quickly once the salad is dressed. You want them to hold their own, and yet still be easily cut-able. Speaking of dressing, you also want to wait to dress the salad until just before serving. Arrange the salad and whisk up the dressing and then hold them in the fridge until just before it’s time to eat. Then quickly pour the dressing over and ‘Ta-Da’ perfectly dressed, non wilted salad.
When making the dressing, it’s very possible that your emulsion might not turn out if you add the oil too fast (easy to do!). For this recipe that’s actually not a big deal. If you’re a perfectionist, go ahead and redo it, but otherwise just give it a quick whisk before serving and it will still be delicious, just not quite as thick.
- 3 Tbsp EVOO
- 1 tsp Agave Nectar
- 1 tsp Red Chili Flakes
- 1/4 tsp Garlic Powder
- 2 Tbsp White Wine Vinegar
- 1 tsp Lemon Juice
- 1/4 cup Minced, Salted Pistachios
- 1/4 small Honeydew Melon, rind and seeds removed
- 1/2 English Cucumber
- 4 oz Ricotta, I used a vegan variety
- 1/4 cup Whole, Salted Pistachios
- 1 tsp Lemon Zest
In a 2 cup measuring cup or medium glass bowl whisk the oil, agave and spices. In another, smaller cup combine the lemon juice and vinegar.
While constantly whisking the oil mixture, SLOWLY pour the acid in. Start with just drop at a time and then continue to increase speed until a glossy, slightly thickened emulsion forms. (You'll get a wrist work out!)
Stir in the minced pistachios, cover and set in the fridge until ready to serve.
Using a mandolin, cut the honeydew and cucumber int planks about 1/4 inch thick. Gently slice the ricotta into similarly sized chunks.
Arrange the salad ingredients on a platter, cuke, melon, cheese, sprinkle of pistachios and repeat until all ingredients are used, finishing with the pistachios.
When ready to serve pour the dressing over the salad and sprinkle some lemon zest over the top. Enjoy!
The other night I had the strongest craving for chocolate. Like I’m talking, super intense. I didn’t just want any chocolate either, I wanted melt-in-your-mouth, ooey, gooey, sinfully delicious chocolate lava cakes! And thankfully, I have a go-to recipe that can make that exact thing, […]