All posts filed under: Vegan

spicy garaetteok (Korean rice cakes) al pesto

Spicy garaetteok al pesto is something that randomly came to my mind. For the past couple of days, I’ve been obsessed with the Korean dish Tteokbokki. I’m simply obsessed with the chewy consistency of rice cakes. If you don’t know about Tteokbokki, it’s a dish that’s made of long, cylinder-shaped rice cakes (garaetteok) stir-fried in a spicy sauce like gochujang for example. I could watch Maangchi make them all day. What’s so good about this dish? The chewy consistency reminds me of gnocchi. And if you fry it ever so slightly, it has a crispy texture on the outside and soft, chewy texture on the inside. Pesto itself is delicious and paired with the garaetteok (rice cakes) is like having a gluten-free version of gnocchi, in a way.

Tipile (Tabbouleh)

I was raised calling this salad “tipile”. If you were also raised by Dominican parents, you also know this salad as ‘tipile’. It’s usually made with bulgur wheat but I use quinoa instead because my stomach finds bulgur vulgar. How is the Dominican version different from the traditional Lebanese salad? There’s much more parsley and hardly ever any mint. If you’re interested in learning more about this salad, the fantastic blog Dominican Cooking has much more info. What you’ll need: 🔪 2 cups of cooked quinoa 1/2 cup diced tomato  1/2 cup diced cucumber 1/4 diced shallots in 1/4 cup of lemon juice  1/2 cup chopped parsley 4 tablespoons of extra virgin olive oil  salt and pepper to taste (about 1 tablespoon each) Method: 🍅🥬 In a large bowl add the quinoa, tomato, and cucumber and mix it up. Add the herbs followed by the shallots. Mix some more. Add olive oil, salt, and pepper, and taste. Enjoy! Interested in more vegetarian recipes? Here are a few.

Rostizando vegetales en temporada

Ha llegado Octubre y poco a poco entra el otoño, con la nueva temporada también llegan ricos ingredientes que usualmente no se tienen todo el año como es la calabaza y las coles de bruselas. Aquí una simple receta que me encanta, mezclé los vegetales en temporadas con el último tomate maduro que me quedaba. Ingredientes: Calabaza Coles de bruselas Ajo Cebollas Tomate Zanahorias Aceite de oliva Sal Pimienta Hierbas provenzales  Los vegetales los condimentas a tu gusto, con suficiente aceite de oliva para que no se quemen.  ¡Y al horno! Algunos 30-45 minutos en el horno a 350F, o hasta que la calabaza esté bien suave.  Así se verán al salir del horno, esto lo puedes acompañar con lo que desees o hasta comerlo solo, personalmente me gusta mucho acompañado de pescado a la plancha. La calabaza tiene una dulzura excepcional.  ¡yum!