All posts tagged: food

Vegan “Buttermilk” Biscuits

There is really no easier way to incorporate some vegan baking in your life than making biscuits. I’ve made them with coconut oil, olive oil and vegan butter and I like them all the ways. But, this recipe tastes the most like real buttermilk biscuits  and yay for that. These flaky, sky high biscuits are the perfect little additions to your breakfast, brunch or breakfast-for -dinner (the best meal on the planet). NOTE: Remember to keep your ingredients cold, as with any biscuits, but beware the vegan butter melts much quicker than regular butter. Refrigerate before adding your almond milk if you think it’s melting too fast. Work quickly but do not overwork. Stop mixing as soon as it’s combined. You want those puppies to rise, not bake into flat rounds of sadness. Recipe adapted from: Smitten Kitchen Ingredients: 2 1/4 cups of flour + more for the counter 1 tsp of sugar 1 tbs of baking powder 1 tsp of baking soda 3/4 tsp of salt 9 tbs of vegan butter (I use an Australian brand, Better Than Butter. There’s no palm …

Vegan Saag Paneer | with Grilled Flat Bread

The first time I tried Saag Paneer I thought, “This cheese tastes very tofu-y.” So when I saw a recipe for it on Connoisseurusveg, I wondered why I hadn’t thought of that before. 🙂 She’s a genius. This came out really good, guys. It’s creamy and well flavored. The pan fried tofu works perfectly as a cheese stand in. Indian food just got a whole lot easier around my kitchen! I paired it with a really easy grilled flatbread recipe because making naan would have required some yogurt, and soy yogurt is impossible to buy here. The flatbread kept me on a vegan track! It would also be amazing with some jasmine rice. Vegan Saag Paneer recipe slightly adapted from Connoisseurusveg! Grilled Flatbread recipe slightly adapted from Food52. VEGAN SAAG PANEER Ingredients: 1 chopped onion 1 TBSP grated fresh ginger 3-4 minced garlic cloves 4-5 cups washed, fresh spinach 2 TBSP olive oil 2 full cups extra firm tofu, drained and cut into cubes 1 TSP turmeric 1 cup vegetable broth juice of 1/2 a lemon 1 TSP ground cumin, 1 TSP garam masala, 2 TSP sugar, ½ TSP salt 3/4 cup coconut …

Searching for France | Seorae Village

Seorae Village is not the easiest of cultural hubs to get to. In fact, it’s placed in such a distance to the closest subway stop, that it keeps the streams of people away for much of the time. A wonderful discovery on a sunny Sunday afternoon. This was my third time to the area, and I was hunting for more French influence than ever. Sadly, however, the proximity to the subway hasn’t stopped this area from being infected with the old standards here in Korea like Tom ‘n Toms, Paris Baguette and others. Not to mention, the last time I visited this area, I had the most delicious French style baguette sandwich at Paris Croissant and when I visited this time, there was nothing but Korean style be-pickled and be-sauced sandwiches that I couldn’t bring myself to try. Le sigh. Seorae Maeul grew up French around the Lysee Francais, a school which teaches in French as a first language. Something like 40% of the population in this area are French. The area has it’s charm, to be sure, but there is …

The Libertine | Revisited

This place is one of the jewels of Itaewon. The modern yet classic design, the changing menu and the kind staff make this a one of a kind eating treat. A friend was leaving Korea, as they are wont to do in our expat life, and she had not been to The Libertine. This was the classy exit she needed.  Mimosas all around! After checking the menu for new dishes, we ordered some divine buttered scrambled eggs on top of salmon and toast, Eggs Benedict with salmon (which they call Eggs Royale) and, to top off our ocean themed brunch, fried calamari. The eggs with butter were kill-worthy. I’m quite sure I liked them better than the Benedict, which were perfectly oozy and beautiful. They know how to make a nice little salad as well to balance out the butter and goodness. The calamari could have benefited from sitting somewhere to drain. They were a little mushy around the bottom and a bit greasy. I liked to breading, which was a little thick but flavored well. And their aioli is perfect.  Thick …

Lhasa Cafe | Seochon dong

Behind a very nondescript door, to an even nondescript-ior building in Seochon-dong, lies one of the most amazing cafes I’ve ever been to. And we wouldn’t have gone in, but my partner in adventure, Phil, really need a break. Such a lucky break! (#punused #sorrynotsorry) I love Seoul in so many ways, but just randomly finding this treasure trove reminds me why Seoul is just the best. Walking into Lhasa is like walking into an intrepid traveler’s basement full of wonder. You awe at the collection of stuff and dust and quietly wonder if the owner of such goodies is probably a nutjob. The bottom floor has memorabilia and antiques touching every nook and cranny. The small kitchen for coffee, beer or a bit of food is underneath  a large staircase. There are records playing…real records on a turntable. The upstairs remained a mystery for a bit as I drank my beer and admired everything. There was a sign on the stairs that lets patrons know that if you don’t buy something from the cafe, then …

BBQ Tofu Sliders with Black Bean Salad

Hey…so…these are really good, and you should probably think about making them. Need a Meatless Monday recipe? Here it is. Need to stretch those dollars with cheap recipes? Tofu is cheaper than meat! Don’t like tofu? No problem, roasting it and letting it bask in the love that is barbecue sauce hides a multitude of sins. These sliders are earth friendly, sweet and tangy. NOTES: Make the salad ahead of time and let it sit for a bit to get the juice flowing.  To create a crispy tofu crust, you will need to roast it at two different temps before adding the BBQ sauce. Bonus: No need to press the tofu in this recipe! Vegan Option: Omit the fried egg and mayonnaise. Ingredients for the sliders 1 package of firm tofu 2 ciabatta sandwich rolls handful of microgreens or sprouts mayonnaise favorite brand of BBQ sauce (about 1/2 cup) olive oil, salt & pepper for roasting 1-2 fried eggs (optional) Ingredients for the salad 1 can black beans, drained 1 can sweet corn, drained 1 halved and …

The Food of Paradise

The trip I took to Bali over Christmas was a once in a lifetime opportunity for a gal from the Midwest. To fully experience the true essence of Bali I decided to join a traditional cooking class and shove food all in my face. The cooking class at Paon is entertaining, delicious and inspiring. For a measley $24 USD, you spend the morning in the Ubud market learning about fruits, vegetables and spices they use in Balinese cooking, are given an introduction to the family and hosts (Who are amateur comedians, I think), directed to the most beautiful kitchen and work together with a group of strangers who become cooking comrades among knives and hot coconut oil. There was a real sense of community and fun as we cut, chopped, fried, skewered, mashed and rolled real Bali ingredients with real Bali spices.   So let me take you through the culinary dream: We were ushered into one of the most beautiful houses I’ve ever seen. The Balinese homes are several rooms situated among a type of small compound. Their home …

Olive Oil Drop Biscuits with Goat Cheese & Rosemary

Yes, biscuits made well are a thing of unbelievable perfection. However, we don’t always have time to make a “real” biscuit considering there are full episodes of Absolutely Fabulous on Youtube and stomachs are growling. And by proper biscuits, I do mean the kind where you need to roll out the dough, cut the dough, try to keep the dough cool and bake them until they glow in the oven’s warm love. But, forget about those when you don’t have time, because this drop biscuit recipe is absolutely fabulous itself! I didn’t have butter. But, I had olive oil, fresh rosemary and goat cheese. I knew I could whip something up because those ingredients are gold around these parts. These biscuits take about half the time as a traditional biscuit but hold amazing flavor and ….let’s be honest….when is a chunk of bread fresh out of the oven ever THAT bad?? Remember with a drop biscuit, the main thing is not to over-mix the batter and  just leave it be once it’s mixed. If you keep messing …

Summer Fruits Meringue | with Kiwi Lime Curd

My new favorite dessert can be dressed in any style you choose. It’s like baking a blank slate to add whatever your heart’s desire (or in your fridge and pantry) that day. Meringues are soft, chewy and crispy. Basically it’s like you are biting into a puffy cloud of sweet decadence and it didn’t take you nearly the amount of time to make that it looks like. This dessert is generally called a pavlova, named after a famous Russian ballerina, but meringue just sounds more whimsical. I created a more rectangular shaped cake, like Jamie Oliver’s design (link below), rather than the traditional round pavlova. The result was a beautiful, rustic, yet fancy looking dessert that I was incredibly proud to stuff in my face. I made the curd the day before with the intention of using it with pancakes. But, after seeing pavlova after pavlova online I felt it was a sign that I needed to make one of my very own. So go ahead and take this blog post as a sign and make one of your …

Hopscotch: the gastropub | A Review

This is my new favorite place, everybody. Practically hidden in an alley in Nonhyeon-dong (my neighborhood!) there sits this fantastic restaurant and bar. One of the best parts of Hopscotch is that it is not in Itaewon. Not that there is anything wrong with Itaewon, but this place feels undiscovered although its been around since 2013. It’s otherworldly inside, meaning, you won’t feel like you’re in Seoul anymore. The best part, however, is the no hold’s barred, up the ante, soul food.  I was happily indulged with everything we ordered and ate until my gut felt angry and suicidal. There’s a big menu of food and drinks. (I only have a few pictures of the menu below.) You can eat big or just get something for drinking; either way, you’re going to be in for a treat. The prices for food are high but completely worth every won. They have craft beers to choose from, cocktails and a full bar. They have what looks like the full collection from The Hand & Malt, a small micro brewery out of Gyeongi-do, …