Archive for Vegan

Vegan BiBimBap

You know, everyone is all about “power bowls” and “poke” these days. But the reality is, those are just bowls of rice topped with stuff. Okay, yummy, delicious stuff, but still, just rice bowls topped with stuff. 

You maybe could argue that the Koreans were the first to create such a thing. The term “bibimbap” literally means, “mixed rice.” Yup. Originally, you’d be looking at a bowl of rice topped with thinly-sliced meats (often beef), vegetables and pickles. Boy, the Koreans love their pickles. It’s very often also topped with a sunny-side-up egg, which, when you cut up and mix in with the other ingredients, makes a kind of jammy egg yolk sauce. It’s a pretty magical dish, filled with every different flavour and texture you can imagine.

I was inspired to try this in a vegan format after getting my hands on some vegan Kim Chi. I was testing a new vegan cookbook a few weeks back, and one of the recipes called for kimchi. Now, I love kimchi, I even sometimes make a version of it myself. I try to incorporate as many fermented foods (for their health benefits) as I can into my diet. But most kimchi includes fish sauce, which makes it not appropriate for vegans. 

Then I found out that a local gal was starting up her own line of vegan kimchi, and I got my hands on some. It makes a perfect addition to this dish. 

These are the toppings I put on mine: 

  • Gochujang tofu
  • quick-pickled cucumbers
  • shredded carrots
  • blanched spinach 
  • stir-fried shitakes 
  • Salty Cabbage Kimchi

A radish version of kimchi from Salty Cabbage Kimchi–it’s the most beautiful shade of pink!

Vegan BiBimBap

Start by making the rice. Traditionally, this would be white rice, but I used brown for the extra health benefits. 

Next, make the gochugang tofu. Take a block of firm tofu and cut it into small, 1″ squares. Toss the squares into a bowl, and add to the bowl 2 tbsp of cornstarch, 1 tsp salt, and 1/2 tsp garlic powder. Toss well. In a cast-iron frying pan over medium-high heat, heat a few tablespoons of canola oil. Toss the tofu into the pan, and stir-fry until crispy, about 5-8 minutes. While the tofu is frying, mix together the sauce: 1 tbsp gochujang, 1/4 cup warm water (warm will help the gochujang dissolve better), 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp brown sugar. Once the tofu is browned, toss the sauce in the pan with it, and stir well. The sauce will thicken and stick to the tofu. Remove and place to the side. 

To make your Vegan BiBimBap: scoop cooked rice into the bottom of a bowl. Top with gochujang tofu, quick-pickled cucumbers, grated or spiralized carrots, fresh or quickly-blanched spinach (or if you want to be real fancy, gomae), stir-fried shitake mushrooms, and finish it off with a big blob of kimchi. 

Mix everything together in your bowl and enjoy! 

 

 

Zucchini Fritters {Vegan, Gluten-Free}

Three years ago when I was writing my cookbook, I discovered the joys of chickpea flour. 

My cookbook, as you probably already know, is dedicated to Aquafaba, that weird goop that you drain off of a can of beans that acts as an astonishing egg white substitute. 

As it turns out, the mighty, mighty chickpea has more tricks up its sleeve. 

Chickpea flour, or besan, is made from dried and ground up chickpeas, and boy, is it great! If you enjoy South Asian cooking and you’ve ever had a pakora, you’ll know what I’m talking about. vegan gluten free zucchini fritters

Chickpea flour is also a key ingredient in making Socca, a kind of gluten-free flatbread that’s quite tasty and is served in a few different cultures’ offerings, including Spain. 

There’s a recipe in my book for a vegan version of a latke. Despite having a pretty Jewish-sounding last name, I am not Jewish, but I do really enjoy Jewish foods. Whenever I make latkes (usually around Hanukkah, because why not?), Michael always does the happy dance. 

This recipe is a vegan, gluten-free version of a latke, only using zucchini as the base, rather than potatoes, carrots, and/or sweet potatoes, which make a slightly starchier version. 

It’s the time of the year when most people are overflowing with zucchini, and this is a great way to use up your zucchini bounty. 

I was reminded of this recipe recently when I was visiting my friend Peggy on Gabriola. This version is simpler than my cookbook version, basically just 3 ingredients: zucchini, chickpea flour and water. But it makes the most perfect fritter: the zucchini goes all lovely and creamy on the inside, while the outside is crispy and textured. 

You can season this up any way you like. Salt and pepper, obviously. I like a little onion in mine. Other than that; whatever turns you on. Indian spices like cumin or cardamom would be great, or you can go Eastern European with a dash of smoked paprika. Za’atar?? That would rock these. Play around and see what makes your tastebuds sing. Zucchini Fritters Vegan Gluten Free

Zucchini Fritters {Vegan, Gluten-Free}

Ingredients

  • 1 medium large zucchini
  • 2-4 tbsp chickpea flour
  • 2-3 tbsp water
  • salt and pepper
  • oil for frying 

Method

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