All posts tagged: foodblogger

Kyoto Food Collection

After taking a healthy hiatus from blogging, I’ve returned ever so gently with a blog about food.  I took a jaunt over to Japan for Christmas this year and ate some amazing things. I travel to eat in a new location. You too? We are probably very cool. Just like you, I spend more time researching food and restaurants than possibly anything else before a vacation. I will gladly leave a monument early to get to a restaurant rated well on Tripadvisor. You can learn a world of things with just a picture of food. So I spent a good deal of my very precious time usually reserved for rewatching 30 Rock to research all the amazing food I could shove in my mouth in Kyoto. The city of Kyoto is breathtaking. It looks like a fairy tale, it’s immaculate and people have manners. I felt like it was a world away from the rushed and stressed life I sometimes live here in Seoul (🖤  you Seoul) although it’s only a 2 hour plane ride away. At different …

ANH | A Review

Anh is an authentic Vietnamese restaurant in the very pop/ ulated/ ular Yeonnam-dong. Most sites will warn you to show up as soon as it opens, and I’m going to go ahead and jump on that band wagon. Yeah…it’s cozy. And by cozy I mean it can sit under 20 people at any given time and you may be sitting with strangers. (awwwwkward) Luckily, we showed up right at 5pm when the restaurant opened. There was no line at that time, and since it’s against my self imposed foodie law to stand in line for food in the blazing hot summer sun for some food, I considered myself very lucky. The food is nice and I can see why people like it. Would I wait in line for it? Nah, not really. While the taste was nice, there are good flavors, but it had no real wow. I kept thinking back to a little run down spot my sister had taken me in Memphis, TN that had the most amazing pho.  That comparison didn’t help …

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 …

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 …

Sushi Shi-ro | A Review

On some occasions, it is permissible to eat about 5 pounds of white rice, right? What if that rice is topped with some of the best sushi I have found in beautiful Seoul? Well, either way, that rice went into my mouth. I was really pleased with our meal at Shi-ro! I think it can be difficult to find a mid-range price point sushi restaurant with quality leaps and bounds above the conveyor belt sushi. Each piece was made well, nothing fell apart and everything had a distinctive taste. The salmon, trout and herring melted in my mouth. I loved the mixed rice bowl full of salmon, urchin egg, crab and clam. And the abalone that had been seared was the first time I’ve ever tasted abalone that wasn’t steamed…divine. The atmosphere was really special. It is located on the second floor and they can open up the entire wall to a great view of the street below. The seating is around the chef preparation area so you can see everything being made. They work quickly …

Peach & Banana Cake

That’s it. That’s the only lonely picture I took of a cake that went down a storm when I brought it to work. The reason I am posting the recipe is solely based on the kindness of their compliments about this little peach cutie. I don’t usually make anything for my work friends and I was feeling a little guilty. So I whipped this up because it was peach season, I had several peaches on the verge of death and it sounded so good. I promised myself if no one liked it at work, I wouldn’t make anything else because it’s a waste. But, almost every bite was gone. So proud 😀 For a cake, it’s a breeze to make. No frosting but covered in some beautifully fanned peach slices. It’s inviting, beautiful and smells amazing. Recipe adapted from | Julia’s Album Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 1/2 stick butter ( I used vegan butter, Better than Butter) 3/4  cup sugar 2 eggs 1 teaspoon vanilla 1/2 …

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 …