All posts tagged: vegan

Vegan Chocolate Cake | with pb granola

Published by

I’ve been going into the baking upside down world, you guys: vegan. I didn’t even really know you could make a cake without eggs. Like, I knew, but I didn’t know the logistics and was afraid to try and make a disappointingly gross cake. But, I make a lot of kitchen mistakes so I thought, what the hell? I found an easy enough recipe that didn’t call for things I never used: flax seeds, almond flour, hazelnut flour…what even is that? This cake is pure chocolate wonder and not for the faint of heart. The best part is that it’s made using ingredients you probably already have in the kitchen. It’s very moist and probably couldn’t handle a stiffer frosting, unless piped. So the ganache makes for a perfect addition. I had made a peanut butter, coconut chip and coconut oil granola a week before and used that for a crunch. If you are serving right away, you can add the granola. But, it will get soggy over time, so I don’t suggest adding it until right before it’s engorged on.   …

Korean Spiced Chili | with sweet cornbread

Published by

Spicy chili and the sweetest, cake-like cornbread merged together to make me incredibly happy with this meal. It’s been cold, drizzly, and the sun disappears sometime before I get off work…this is what I needed. This is what you need. This chili’s blend of Korean gochugaru, chipotle peppers in adobo and cumin are a mouth full of spice, love and warmth. Mine is vegan, and, wow, bring on the fake stuff! I loved the vegan meat I got at High Street Market in Itaewon. It had a great consistency and I didn’t miss the beef at all. Top it with your all time favorites: avocado, cilantro, sour cream, Greek yogurt, corn chips, cheese, green onions and all other manner of deliciousness. Keep the cheese out though if you want to keep it vegan. I’d also like to rave about the chips I used. These tortilla chips are also a new favorite! You can find them at IHerb for a bit cheaper than High Street Market; they are made from beans but are won-der-ful! It’s winter. Be …

Buying Cruelty Free in Korea | with Free Printable!

Published by

Welcome to another update to Buying Cruelty Free in Korea!  This post includes a free printable and a product review! Since the KARA website discontinued their updated list of cruelty free products in Korea, I’ve been working on a simple list of my own that I can quickly refer to when I’m out or when I feel like shopping online. I made it into a printable for you! You can print it out for free or download it onto your phone to have when you are out. My goal is to expand the list and make it a regular feature of the blog. This list includes both Korean and some foreign products. I wanted to show that you can find both in Korea and that it is getting easier than ever to find cosmetics, toiletries and other products not tested on animals. I will soon be giving reviews of some house cleaning products, so stay tuned! Click here to download a free PDF of your list! New Item Review: Petal Fresh Products Just like most …

Vegan “Buttermilk” Biscuits

Published by

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

Published by

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 …

March Rabbit Salad | A Review

Published by

Finding a salad that is not bitter greens drenched in balsamic dressing in this city is hard pressed, but, not impossible anymore. As Seoul keeps its steady march into globalization, finding healthy Western food, with Western tastes in mind, is getting easier. No longer do I have to settle for pizza and pasta when I need something from back home. I can go to a place like March Rabbit Salad. This spot is just fun. Subtly playing with an Alice in Wonderland theme, this restaurant is airy and bright and cheerful. It’s impossible to miss on the streets of Sinsa, near Garosugil, with all the money they spent on bright yellow paint. I love it, though, as it takes the food seriously, but the interior remains whimsical. The menu ain’t half bad either. It’s crammed full of salads (you can design your own), sandwiches, and juices. Everything is fresh and well seasoned. This place is great for the vegetarians and vegans who roam among us. There are options for all. My one and only gripe is that I’d love …

BBQ Tofu Sliders with Black Bean Salad

Published by

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 …

Bad Farmers | A Review

Published by

Oh~ My~2016! Where have I been? What’s become of me? Why haven’t I updated my once randomly prolificly updated blog? Can I just say that the end of 2015 was a real bruja and leave it? It was. 2015 was a screaming, boozy harpy I could not get off my back that drew the energy from me like a succubus. I was never so happy to see a year hit itself with the doorknob on the way out. Then…I went to paradise (whispers~Bali) and all was right in the world again. So I’m back. I am recharged. I am finally looking forward to the future again now that I can see the daylight. Welcome to my life, 2016! To start off in the most cliche of New Year’s ways, I’m introducing a salad place in Seoul so that we all feel guilty and go eat a salad. Because it’s the start of a new year and, so, like half of us are probably riding the diet train until at least February. 😀 However, Bad Farmers doesn’t feel like a …

Creamy Tofu Soup

Published by

The air is frosty already and the leaves are beautifully shriveling. Comfort of food is needed. Otherwise, I have to turn on my floor heater (which is ah-mazing) and spend all my food money on heating. Frankly, I’d rather spend it on ingredients. SOUP! It is soup time in the world of South Korea. (Actually, Koreans eat soup all year long for damn near every meal, but I’m working with my sensibilities.) Cold weather means soup to me and since I’ve grown to like tofu and don’t buy cream anymore, it seemed like the perfect consistency for a cream alternative. This was a kitchen experiment so the amount is quite small, perhaps enough for two bowls of soup. You can always double the recipe or add alternate ingredients to bulk this puppy up. The soup is basically a nondairy cream alternative that can be used as a base for creamy soups. And it tastes goo-ood. The trick is to take away the tofu smell-taste. That’s where the garlic comes in! Garlic covers a multitude of sins in the …

Crispy Potato Roast

Published by

I haven’t made a Martha recipe in a long time but I had a bag of potatoes in my cabinet that were growing more ears than I care to talk about. Nightmares. They needed to be used quickly and I didn’t have the patience for a bunch of baked potatoes, however delicious they are. So I scoured my Pinterest board and found this puppy staring back at me. It’s a bit of cutting and I sliced them by hand, which is why mine are larger than the original. I couldn’t be bothered to find my mandolin. Lazy. I also left the skin on because, I’m sorry, that’s the best part. Why was it cut off in the beginning??  I don’t understand. Crispy potato skin is the stuff of heaven. Click for the recipe!