Corn ribs Somewhere around mid summer I was scrolling through Instagram and corn ribs popped on my feed. What's that? I say, and as a huge lover of corn knew instantly, that I'll be trying this thing out very soon. I love corn in all it's forms, so why would this be any different? At that point I had no idea that the experiment wouldn't be so much about the looks, but all about the flavor. See, cutting corn to strips resembling ribs is far from easy. In fact, it's dangerous. At least with ... continue reading...
Search Results for: miso
Miso fermented garlic x 2
Miso fermented garlic Miso fermented garlic (and garlic bulbils!!!) are fast and easy to prepare ... and give you not only yummy fermented garlic, but garlic flavored miso too! As a huge fan of both miso and garlic, what's not to love? This year I experimented with fermenting garlic bulbils in miso too. After using all the green garlic scapes, I had a lot of bulbils at my hands. So the last of my garlic bulbils got buried under miso to be dug up during winter months! Miso fermented ... continue reading...
Charred cabbage wedges & vanilla hazelnut miso dressing
Charred cabbage with a vanilla hazelnut miso dressing = easy and effortless summer food that just happens to be vegan. When you char cabbage to a point where it's almost blackened, something magical happens to it. The inside cooks to a tender, sweet and juicy softness while the outside gets an intense caramelized crust! This is no surprise to anyone who grew up eating cabbage casserole and cabbage rolls (me!), fighting over the crispy charred bits at the top (me me me!!!). Yet, it took ... continue reading...
Tteok and cheese – the ultimate comfort food fusion!
What do you get when you mix the iconic Korean street food tteokbokki and the classic American mac and cheese? TTEOK AND CHEESE! Tteok and cheese is an ultimate comfort food to me! Soft rice cakes, bubbly dashi infused cheese sauce, a mountain of roasted garlic, all my favorite veggies... Snuggled beneath a golden crispy crunchy top. I can devour this treat straight from the baking dish, and fight you for the last bite. But win or loose, nobody will be hungry after this. That's ... continue reading...
Vegan smoked tofu “meatballs”
Vegan smoked tofu "meatballs" are packed with umami and flavor! They're delicious with pasta, risotto, polenta, mashed potatoes... and they make a wonderful "meatball" sub! Tofuary? We've been eating tofu a lot lately. I've actually got SO MANY tofu recipes in the making, that I'm thinking of naming January Tofuary! It remains to be seen if I'll actually publish all those tofu recipes during this months however... But, at least the one I've been making the most recently is ready to go: I'm ... continue reading...
Roasted garlic noodle soup
Roasted garlic There are very few things more delicious than roasted garlic, if you ask me! The nutty aromatic toasty flavors of the golden, soft, dreamy roasted garlic cloves is simply irresistible to me. Well now. Imagine squeezing a whole head of these tasty treats to a pot of soup? Heaven!!! Roasted garlic noodle soup is what we're eating whenever I'm craving for something warming and comforting, but don't feel like cooking at all. Slurping a big bowl of this soup makes everything ... continue reading...
Creamy kimchi & gnocchi bake
Kimchi + gnocchi + plant based sausage + oat cream + cheeeeeze = the ultimate winter comfort food for me right now! creamy Kimchi & gnocchi bake This kimchi & gnocchi bake is cheesy, creamy, tangy and dreamy... with a kick of heat from kimchi and gochujang. This plant based casserole is easy to make vegan, as long as you use vegan kimchi and cheese. This comforting vegetarian dish has sweetened our days often lately - it's made with store bought gnocchi and comes together in a ... continue reading...
Mapo tofummus: an addictive dip in the style of mapo tofu
Mapo tofummus! Mapo tofummus = soft "hummus" made of tofu + numbingly hot "mapo" sauce. The combination is as delicious in dip form as it is in the traditional Sichuan dish mapo tofu! Mapo tofu happens to be one of my all time favorite Chinese dishes, so when I saw Mandy Lee from Lady and Pups cook mapo tofummus, I knew I'd be making it asap. Needless to say, I wasn't disappointed! Mapo tofummus is my new favorite dip and I can't get enough of it! If you're into Sichuan cuisine, I have a ... continue reading...
Refreshing cold noodle soup
Refreshing Cold noodle soup ♥ Cold noodle soup is one of my all time favorite summer dishes EVER! I love to make the broth in advance and keep it in the fridge. That way I can have a bowl of refreshing cold noodle soup ready in no time! To top it off, I add lots of fresh seasonal veggies and serve it with an ice cube. In your face, heat wave!!! The best thing is, once the weather gets colder, the same soup can also be served hot! The trick for my go-to easy broth is mentsuyu, a Japanese ... continue reading...
Watermelon poke bowl (vegan)
Watermelon poke bowl is a fresh, crunchy and addictively delicious vegan poke bowl that I Just. Can't. Get. Enough of! Poke, poke, poke! (Bowl) I have been eating poke on repeat lately. Mainly made by someone else (the epic take away period in my life seems to not be cooling down any time soon), but sometimes I surprise myself and make a poke bowl at home! I love all kinds of seafood and often order my take away with fish... But at home this vegan watermelon poke bowl has my heart. When ... continue reading...
Five onion soup with bacon, celeriac and mushrooms
This five onion soup includes five types onions (obviously :D ) and different tasty bits and bobs: celeriac, bacon and mushrooms! The finishing touch on a warming bowl of onion soup is a crispy crunchy cheese toast! Soup season! Every time I say soup season, I think of Looney tunes. Duck season, rabbit season... soup season!!! Bugs Bunny and Daffy Duck aside, soup season will always be the winner in my books! And funny enough, soup season seems to last all year around - it's just the style of ... continue reading...
Garlic broth, fusion style
Garlic broth! Garlic broth is like made for the cold winter days: it's hearty, warming and comforting, and keeps the bugs away (and with bugs, I mean vampires). This broth is packed with flavor, but can be made relatively simply with just garlic and some seasonings. I love to boost up the umami content however with dried shiitake mushrooms, kombu and a some parmesan rinds! The end result is an intense and rich broth, that's a perfect base for all kinds of soups and stews. I use garlic broth ... continue reading...