I predict dumplings in my future:
The vegan potato curry I reblogged recently has become a huge favourite at my house – I’m hoping this Lo Mein recipe will become the same.
I’ll most likely be making this on Thursday night as tomorrow I have to get my latest batch of kimchi started, and get some fresh sweet tea into my kombucha continuous brew.
This recipe is looking pretty appealling to me right now.
One of my goals for this year is to get comfortable with making Korean Cuisine. I worked for Korean families for a number of years (I managed and baked in a Korean-owned Cappuccino Bar in my late 20s, early 30s) and they just loved feeding me. As a result of this experience I have developed a taste for Korean flavours. I’ve recently started making my own kimchi (as well as a number of other fermented foods) , but aside from simple dishes like rice with kimchi and veggies with roasted seaweed and kimchi my Korean cooking repetoire is pretty limited.
The blog I’ve linked above is a good resource for me as it’s vegan and full of ideas for fairly simple dishes, which is perfect for a beginner like myself. Some of the ingredients are things which I’m unable to eat due to food sensitivities (soy for example), but I can work around that and use alternate flavor and protein sources.
Tonight I will make an attempt at making the Ssam-Bap recipe from the above site. I adore the idea of using cabbage almost like a cross between a taco and a cabbage roll. As I can’t digest gluten properly, I’m always looking for bread replacement ideas and I adore cabbage.
I’m mainly posting this so I can make it for myself, but some of you might enjoy it too!
Buying dried organic beans and cooking them in a crock pot is a super cost efficient way to ensure that you’re meeting your need for overt proteins without spending a ton on fancy schmancy, overly processed and packaging heavy “fake meats”. Don’t get me wrong: Tofurky, Field Roast, and Gardien products all have their place in my heart, but they are really not suited to being a daily part of my life.
I make my beans in HUGE batches and then I cool them and store them in single portions in freezer bags and store them in my freezer for future use. This takes a little more effort than just opening a package, but if you plan well you will only have to do it once a month or so. I have a batch of great white beans in my crockpot right now, will be cooking a pot of black beans tomorrow, and one of chick peas the following day, because I had gotten out of the habit of cooking my own beans, and am just now swinging back into production.
I’m eating mainly really simple meals of cooked whole grains with steam fried veggies and beans these days as I’m cycling back to eating “mostly macrobiotic”. There are tons of amazing things you can do with a good sized stash of beans in your freezer. I use mine for things like hummus, re”fried” beans, chickpea cutlets, black bean burgers, bean-based salads, soups, stews, pasta dishes, bean balls, chili, and well, almost any meal you can imagine really.
This is the “recipe” I’ve been using for years, although I do add a piece of wakame to my soak water to speed up cooking a bit:
A Year of Slow Cooking: Cooking Dried Beans in the Slow Cooker. (source article)
-bag of black beans (or other beans. but remember that kidney beans have that freaky toxin –– see note below.)
—crockpot (4 quarts and up)
Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Also pick out any beans that look shriveled and gross.
Dump all the beans into your crockpot. Add enough water to cover all the beans and an additional 2 inches.
Cover. Do not turn on. Let the beans soak for at least 6 hours, or overnight. If you live in a very warm area, and the crockpot won’t be in a room that is climate-controlled, put the stoneware in the fridge. You don’t want bacteria to have the opportunity to grow.
In the morning, dump the water, and rinse your beans. The water will be bean-colored.
(NOTE: if you are using red or kidney beans, you need to boil your beans rapidly on the stove for at least 10 minutes to kill a possible toxin lurking in the beans. It’s better to be safe than sorry!)
Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.
Cover and cook on low for 8 hours.
The beans are done when they are bite-tender. Don’t worry if the water hasn’t all absorbed. You’re going to dump it, anyway.
Drain the beans.
When cool, put 1 2/3 cups of beans into storage containers or freezer bags (you’re adding this amount because you aren’t adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.
Use as you would canned beans in your favorite recipe.
These are far from healthfood, but balance is part of the trick to long-term lifestyle changes, and part of balance is allow oneself to be indulgent without guilt.
I was a little upset because I’ve gained three pounds since my breakup and I’ve been super active, but I discovered the other day that I’ve lost 4 inches of belly (I carry almost all of my body fat on my tummy area and AM over-weight), so clearly I’m putting muscle on like a boss, and am shedding the fat I no longer need to feel safe. 4 inches of fat lost, through eating lots of healthy food, and moving my body because it feels good is certainly positive movement.
- 1/2 cup non-dairy milk (I used SILK coconut)
- 1/2 cup flour (I used 1/4 whole wheat, 1/4 all purpose)*
- 1.5 teaspoons baking powder
- scant ¼ cup dark chocolate cocoa powder (or regular)*
- pinch of salt
- 1 Tablespoon sugar (or other sweetener)
- 1 Tablespoon oil (I used canola)
- 1/2 teaspoon vanilla
- FROSTING FILLING
- 1.5 cups unsweetened coconut flake
- 1/4 teaspoon vanilla extract
- 2-3 Tablespoons coconut milk (or other non-dairy milk)*
- 2-3 Tablespoons powdered sugar (optional)
- FROSTING – Using a food processer, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it’s mixing)
- Once creamy, add vanilla and powdered sugar and mix again.
- While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
- BATTER – Heat a skillet over medium-low heat.
- Mix milk, oil and vanilla in a small bowl and set aside.
- Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
- Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it’s too thick.
- Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
- Repeat on the other side, remove from the pan.
- Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
* Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tablespoons should do.
* Coconut milk works best in the filling – I prefer SILK brand.
* This recipe fed me twice, but double it for more than 2 people.