green tea and kimchi

after a long relaxing holiday weekend, i’m ready to enjoy this beautiful fall weather browsing the open air markets for my next bibimbap. here’s the recipe for last week’s bowl, served ‘round Mama’s Table at SPACE.

MARKET BIBIMBAP

a serving of brown rice
(I also like to mix brown rice with a little black, red, and white for a beautiful bowl of colorful grains)
a handful of purple cabbage, very thinly sliced
fresh soft tofu - 순두부 (best served warm, fresh from the market)
a handful of seasonal greens (I used green leaf lettuce), roughly chopped
a handful of chives, roughly chopped
a sprinkle of sunflower (or pumpkin) seeds, lightly toasted
toasted sesame oil
sea salt


for the dressing, combine the following in a small bowl

a splash of soy sauce
a splash of brown rice vinegar
a splash of sesame oil
a clove of finely minced garlic
a green onion, finely minced
a sprinkle of red chili powder

cook rice and keep warm.

in a small bowl, massage the thinly sliced purple cabbage with a sprinkle of salt and just a bit of vinegar. use your hands to break down the cabbage and release its water causing it to soften. it will turn beautifully bright pink. set aside.

if necessary, heat the soft tofu just a bit to warm it.

toast the sunflower seeds in a dry pan over medium heat until golden in color. remove from heat.

scoop warm rice into a serving bowl. layer with massaged cabbage, fresh greens, tofu and chives. sprinkle with the toasted seeds and a few spoonfuls of dressing. finish with a drizzle of sesame oil for deep umami flavor.


for the doenjang soup…

2-3 thumb-sized pieces of dried kelp (다시마), rinsed well
a few spoons of doenjang paste (miso also works)
seasonal greens (I used mallow - 아욱), washed well and roughly chopped
a splash of soy sauce

boil a pot of water with the kelp while preparing other ingredients (about 20 minutes).

lower the heat to a simmer and ladle a spoonful of hot kelp stock into a small bowl and add the doenjang paste, mixing until smooth. return to the pot and stir. if you prefer a saltier broth, add another spoon of doenjang, mixing in a separate bowl first before adding to the pot.

when the broth is to your taste, toss in the greens and simmer for just a minute until wilted.

remove from heat and stir in a splash of soy sauce to round out the flavor.

serve with market bibimbap or have a soothing cup of doenjang soup to start your morning.

this monday was the first Mama’s Table, a weekly sharing of food around the communal table at SPACE. 







thanks to my resourceful friend and freegan, josh, we were able to save a giant bag of lemon rinds - discarded from a popular local lemonade stand - from becoming trash and used them to make indian lemon pickles after our dinner of dal and rice. i can’t wait for those sour, spicy pickles to be ready to eat with my dal next time.



dal and riceadapted from heidi swanson’s red lentil soup

a splash of olive oil
1 onion, chopped
3 cloves of garlic, chopped
1/2 teaspoon red-pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon ground cumin

6 cups vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
sea salt to taste

pumpkin seeds, dry toasted
your choice of indian pickle (mango, lemon, mixed)

in a big soup pot, combine the oil and onion over medium heat until onions are translucent and begin to brown. add the garlic and spices, stirring constantly to ensure the garlic doesn’t burn. 

stir in the broth and bring to a boil, then stir in the lentils and rice. simmer for about thirty minutes or until the rice is very tender. add more broth/water as you cook if you prefer a soupier dish. 

check for salt and adjust as necessary. serve in bowls, drizzled with a good olive oil and topped with toasted pumpkin seeds and a spoonful of your favorite indian pickle.

raw beet root and radish saladadapted from sarah b.’s triple radish noodle salad

1 cup of beet root, shredded
1 cup daikon radish, shredded
1 cup of carrot, shredded
½ cup chives
½ cup cilantro, chopped
¼ cup almonds (soaked overnight or lightly toasted)

for the dressing…
1 tablespoon vinegar (i used brown rice)
1 tablespoon sesame oil
1 tablespoon honey or agave
½ teaspoon sea salt

combine all the dressing ingredients in a large bowl.

peel the daikon radish, carrot and beet and shred using a grater or any other fancy kitchen tool you might have. add veggies to the bowl of dressing. wash the cilantro and chives and chop finely, adding to the bowl. herbs. chop the soaked almonds and lightly toast them in a dry skillet over medium heat. sprinkle on top of the salad and serve immediately.

and if you’re extra inspired, why not make your own south indian lemon pickles?

this monday was the first Mama’s Table, a weekly sharing of food around the communal table at SPACE.

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IMG_6093

IMG_6065

thanks to my resourceful friend and freegan, josh, we were able to save a giant bag of lemon rinds - discarded from a popular local lemonade stand - from becoming trash and used them to make indian lemon pickles after our dinner of dal and rice. i can’t wait for those sour, spicy pickles to be ready to eat with my dal next time.

IMG_6119

dal and rice
adapted from heidi swanson’s red lentil soup

a splash of olive oil
1 onion, chopped
3 cloves of garlic, chopped
1/2 teaspoon red-pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon ground cumin

6 cups vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
sea salt to taste

pumpkin seeds, dry toasted
your choice of indian pickle (mango, lemon, mixed)

in a big soup pot, combine the oil and onion over medium heat until onions are translucent and begin to brown. add the garlic and spices, stirring constantly to ensure the garlic doesn’t burn.

stir in the broth and bring to a boil, then stir in the lentils and rice. simmer for about thirty minutes or until the rice is very tender. add more broth/water as you cook if you prefer a soupier dish.

check for salt and adjust as necessary. serve in bowls, drizzled with a good olive oil and topped with toasted pumpkin seeds and a spoonful of your favorite indian pickle.


raw beet root and radish salad
adapted from sarah b.’s triple radish noodle salad

1 cup of beet root, shredded
1 cup daikon radish, shredded
1 cup of carrot, shredded
½ cup chives
½ cup cilantro, chopped
¼ cup almonds (soaked overnight or lightly toasted)

for the dressing…
1 tablespoon vinegar (i used brown rice)
1 tablespoon sesame oil
1 tablespoon honey or agave
½ teaspoon sea salt

combine all the dressing ingredients in a large bowl.

peel the daikon radish, carrot and beet and shred using a grater or any other fancy kitchen tool you might have. add veggies to the bowl of dressing. wash the cilantro and chives and chop finely, adding to the bowl. herbs. chop the soaked almonds and lightly toast them in a dry skillet over medium heat. sprinkle on top of the salad and serve immediately.

and if you’re extra inspired, why not make your own south indian lemon pickles?

in only the second month of the seoul vegan potluck , a community was born. it was a lovely sunday afternoon, surrounded by new friends and beautiful food at SPACE, an urban oasis in the center of seoul, where wellness is on the menu daily. 







we feasted on moroccan zaalouk, fig and walnut salad, roasted red pepper hummus, ratatouille and a late summer quinoa medley. bellies were full, friendships were made and SPACE was warmed by the coming together of our community in our humble oasis. 

thanks seoul vegan potluck for a wonderfully tasty and heart-warming event last weekend and thanks chincha magazine for including my fig salad! can’t wait for next month at casablanca!

in only the second month of the seoul vegan potluck , a community was born. it was a lovely sunday afternoon, surrounded by new friends and beautiful food at SPACE, an urban oasis in the center of seoul, where wellness is on the menu daily.

rat

eat2

quinoa

we feasted on moroccan zaalouk, fig and walnut salad, roasted red pepper hummus, ratatouille and a late summer quinoa medley. bellies were full, friendships were made and SPACE was warmed by the coming together of our community in our humble oasis.

thanks seoul vegan potluck for a wonderfully tasty and heart-warming event last weekend and thanks chincha magazine for including my fig salad! can’t wait for next month at casablanca!


sharing

at last! the summer (er, late summer?) issue from pinch and dash is finally here and available on our website and in our etsy shop! there’s always time for one last summer BBQ :)

for this issue, we collaborated with local businesses and entrepreneurs from around the world (and in our own backyards) who inspire us with the work they do. from korea to canada, haiti to india, BOUNTY is full of stories, interviews and (of course) recipes from people - just like you and me - who are changing the way we eat. so plan that barbeque or picnic in the park and invite your friends and neighbors for a taste of our summer favorites.

in its pages…

kale ceasar salad
coconut rhubarb popsicles
chunky guacamole
zaalouk
lemon drop cookies
kombucha tea

and so many more.

sending love from our kitchens to yours…

pinch and dash

at last! the summer (er, late summer?) issue from pinch and dash is finally here and available on our website and in our etsy shop! there’s always time for one last summer BBQ :)

for this issue, we collaborated with local businesses and entrepreneurs from around the world (and in our own backyards) who inspire us with the work they do. from korea to canada, haiti to india, BOUNTY is full of stories, interviews and (of course) recipes from people - just like you and me - who are changing the way we eat. so plan that barbeque or picnic in the park and invite your friends and neighbors for a taste of our summer favorites.

in its pages…

kale ceasar salad
coconut rhubarb popsicles
chunky guacamole
zaalouk
lemon drop cookies
kombucha tea

and so many more.

sending love from our kitchens to yours…

pinch and dash

time to make some apricot syrup (Taken with Instagram)
KALE MELON SMOOTHIE

3 kale leaves.
1/2 a banana
1/4 cucumber
1 small asian melon
1.5 cups rice, nut or soy milk

add some SUPERfoods!
+ 1tsp flax seeds
+ 1tsp bee pollen
+ 1tsp spirulina
+ 1tsp chia seeds
BANANA NUT SMOOTHIE

1/2 a frozen banana
a handful of almonds
1.5 cups rice, nut or soy milk

add some SUPERfoods!
+ 1tsp flax seeds
+ 1tsp bee pollen
+ 1tsp spirulina
+ 1tsp chia seeds

in celebration of spring and the release of AWAKE - the most recent issue from the kitchens of pinch and dash, danielle (dash) and i cooked our little butts off for a pop-up dinner party in the heart of seoul. it was a memorable evening and a very special one considering danielle (my oh-so-sweet partner in the kitchen) moved back to canada just a couple weeks later.

we and our guests feasted on french lentils, spring greens and handcut yam fries with chimichurri. we had a lovely time, made some new friends, and left with a full belly and full heart.

wishing you all many beautiful meals with your friends and loved ones this spring.