. simple vegan pancakes .

Super fluffy pancakes for those special mornings!

P1000725I usually don’t make pancakes or waffles simply because 1) they’re more time consuming than a bowl of cereal with almond milk and 2) they don’t fill me up. However, I had a weird craving for pancakes one night, so I excitedly got out of bed the next morning and made a small batch for me and my mom.

 

P1000720.jpgAnd it just so happens to be in time for Mother’s Day! If you’re mom digs the whole breakfast-in-bed thing, she’ll surely appreciate this. However, eating in bed is a big no-no in our household; we don’t even have proper food trays, so I had to use this baking sheet for the photo.

This recipe can be doubled/tripled/quadrupled/etc. for a larger batch.

Simple vegan pancakes (serves 2)

Ingredients:

Dry:
120 grams whole wheat pastry flour or all-purpose flour
12 grams cane sugar
2 tsp baking powder
1/8 tsp salt

Wet:
236 mL (1 metric cup) plant milk  
1 TBSP apple cider vinegar or lemon juice
27 grams coconut oil, melted (alt. 2 TBSP any liquid oil)
1/4 tsp vanilla extract (optional)

Directions:

  1. Stir in the vinegar (or lemon juice) into the plant milk and set aside. This will make our “buttermilk.”
  2. Preheat a skillet or griddle on medium-low heat.
  3. Meanwhile, combine the dry ingredients in a separate bowl.
  4. After about 5 minutes, the “buttermilk” should be slightly curdled. Incorporate this into the dry mix along with the oil. Let the batter sit for a minute; it should be pretty thick.
  5. Lightly grease the surface of the skillet/griddle and ladle or spoon about 1/4 cup of the batter at a time.
  6. Flip each pancake when the batter rises and bubbles appear on the top surface. If it does not easily separate from the pan, the pancake is not ready to be flipped.
  7. Serve warm with maple syrup and vegan butter and garnish with your choice of toppings.

Topping suggestions:

  • banana coins + coconut flakes + cinnamon
  • blueberries + lemon zest + powdered sugar
  • goji berries + cacao nibs + slivered almonds
  • orange slices + pistachios
  • banana coins + cacao nibs + hemp seeds
Advertisements

. random eats #8 .

Hello! I’ve comfortably settled back at home where I could relax all day long~

P1000706.JPGAlthough I don’t have much photos for what I ate during my time here so far (not because I was lazy or anything…), I decided to post something before my trip to Europe. I think my brain hasn’t fully processed the fact that I’m leaving this Saturday, because I feel way too relaxed.

On to the real content.

It was pretty chilly the past week, so I turned to the comforts of a hot bowl of oats.

P1000714.JPGI added sugar cookie PB and a raw apple for a nice crunch.

P1000736.JPGOr I bake it in the oven. This was almost the same combo except with tahini instead of PB. Also, look how cute this mini cast iron is!

P1000716.JPGI’ve been making my lunches consist of just one huge salad. This time I added baked falafels, tomato, cucumber slices and cilantro drizzled with tahini dressing and side of babaganoush and hummus.

P1000718.JPGFalafels have to be one of my favorite foods. I don’t mind the baked ones like here, but I have to say that fried falafels take the win.

P1000733.JPGAnother salad that consisted of the same base of spring mix, cucumbers and tomato, except with the addition of a pesto pasta salad. I bought the same Ancient Grains POW brand of dried pasta, only in the black bean version this time. Tbh I really bought it just for the color, but I ended up really digging the stuff.

I didn’t really care to take pictures of my dinners, because they always consist of the usual Korean food that my mom prepares, but perhaps I should give you guys a peek next time…

This is pretty random, but I’ve been wanting to mention my aroma diffuser for a while. I saw one in MUJI, and I immediately decided I needed one. The price tag at MUJI made my eyes roll to the back of my head, but luckily I found a cheaper alternative at Amazon.

P1000685.JPGThe essential oil is from MUJI though, and my room now smells amazing. I actually think this will make a great Mother’s Day gift.

Speaking of which, I have a pancake recipe coming up— just in time for Mother’s Day! Unfortunately, I won’t be able to prepare a brunch this year, since we will already be in Zurich by Sunday.

P1000725.JPGI made it breakfast-in-bed style, but we’re too much of clean freaks to actually enjoy it that way. My mom ended up taking this back downstairs to the kitchen table to eat this.

Look forward to the next recipe and a veggie eatery! Have a good day~

 

. veggie fried rice .

P1000580This fried rice appeared in my last random eats, and I thought I’d share the recipe. It’s nothing special really; just toss everything in a frying pan and stir!

P1000583.JPGMe being my Korean self, I couldn’t not eat this with gim (roasted laver). I also added a pickled ume (umeboshi) as a salty/tart contrast. But I think anything spicy or tangy will be good with this dish; kimchi or quick-pickled cucumbers sound awesome!

P1000581.JPGTo be honest, I never measure when I cook, so I don’t have exact measurements. However, I stick to ratios (1 spoonful : 2 spoonful), so I’m guesstimating based on that. Feel free to adjust to your taste!

Veggie Fried Rice (serves 1)

Ingredients:

1/2~2/3 cup cooked brown rice (day-old if using the glutinous type)
1/4 cup broccoli florets, bite-sized
1/4 cup diced mushrooms
2 TBSP diced onion
~2 oz carrot, diced
~1 oz sugar snap peas
3 oz extra firm tofu
3 cloves of garlic (substitue with 1/4 tsp garlic powder)
1 tsp tamari or soy sauce
1/2 tsp sesame oil
1 TBSP nutritional yeast
splash of rice vinegar
salt and pepper, to taste
drizzle of oil for pan
garnishes: sesame seeds, crushed roasted laver, spring onions

Directions:

  1. To start off, add nutritional yeast and rice vinegar to your tofu and crumble with a fork. If you have black salt (kala namak), then go ahead and add some to this mixture.This will act as our “egg.”P1000577.JPG
  2. On a frying pan, add the oil (use small splash of water if you are avoiding added oils) on medium-high heat.
  3. Add the onions and fresh garlic to the frying pan and stir occasionally until fragrant and golden-brown. This will take about two minutes.
  4. Add the rest (carrots, mushroom and broccoli) into the pan. Season with salt and pepper.
  5. Once the vegetables have softened a bit, add the egg mixture. Stir and fry for about 3 or 4 minutes, making sure no pieces are burnt.
  6. Finally, add the rice and continue frying until the rice is heated through-out. Pour the tamari or soy sauce while continuing to stir.
  7. In the last few seconds, add the sesame oil and give the whole pan a few more good stirs to evenly distribute.
  8. Remove the pan from heat. Serve on a plate with garnishes of choice.

 

P1000582.JPGIf you could tell, this recipe is highly adaptable. If you don’t have or like some of the veggies, just omit. That bell pepper that’s been sitting in your fridge for a week? Go ahead and toss them in! Have fun with this “recipe” and use it as a base to get creative!

Hope you enjoy~ Happy munching!

. random eats #5 + coloring book .

Phew. It feels like it’s been forever since I posted. I wish to say that I have many things to catch up on here, but tbh nothing really happened except just piles of work and exams. I do have some random shots of some of the food I ate…which I know is starting to get repetitive. To be fair, humans are creatures of habit.

P1000514I bought a coloring book on sale at the spur of the moment, and I’ve made little to no progress. I wasn’t aware of what I was getting myself into, especially when I found out that I’m supposed to draw in my own patterns.  As you can see, I started coloring some parts of the elephant before I knew this fact, so some parts will be lacking details. Let me just tell you this: DO NOT PURCHASE IF YOU HAVE LITTLE PATIENCE. This is so. effin. tedious.

P1000515I started the patterns with my Muji Pen, but I didn’t like the consistency(?).

P1000516…hence why I bought a new drawing pen from Pilot. This one is less ink-y and has a felt tip, so the ink distribution is much more even.

P1000517The size of the two pens, just in case you guys care (probably not).

I’ve also become a pro at packing food from the dining hall. I was already frugal, but college really intensified it:

P1000518Black bean burrito with side salad of lettuce, sweet potatoes, quinoa salad, guacamole and purple cabbage.P1000522Roasted sweet potatoes, coconut curry tempeh, pickled onions, steamed squash on a bed of rice.

I like to walk around the dining hall and mix up different sides to make one harmonious meal hehe.

P1000538For breakfast: chocolate PB chia seed pudding topped with cacao nibs and shredded coconut.

P1000535This one was a complete failure; I tried making a pasta dish with leftover cauliflower soup , but I realized that I didn’t have any thickeners like cornstarch to help the soup cling on to the noodles better. All I had on hand was coconut flour, which left that characteristic coarse texture of coconut flour in the sauce. The taste wasn’t too bad…but learn from my mistakes folks.

P1000543Afternoon snack of toast with PB, apple slices, hemp hearts.

P1000545If anyone else gets excited over bread, we can be great friends. Here in Boston, we have a a favorite local called Iggy’s bread. They’re an artisan bakery located in Cambridge that specializes in cultured dough. I have yet to go to the actual shop; for now, I’ll just have to stick to their products sold at Whole Foods.

I purchased the ‘small’ Francese bread, which is essentially their plain sourdough. I was actually so excited that I immediately started slicing the loaf once I got home.

P1000548Seriously guys, if you’re here in MA, please try this. This bread is your dreams come true. See that chewy crust and soft interior? mhmmm.

This bread is so addictive. It has the tang and airy-ness of real good sourdough.

P1000549I also ate ramen, pimped up with some veggies and tofu cubes to help fill me up. Pot holder courtesy of my school assignment.

This is the Koyo ramen in tofu miso flavor. Koyo uses organic wheat for their noodles, and they bake them rather than the traditional frying method. I also like the fact that they don’t use any artificial flavors, MSGs, fillers, etc. It kind of makes it…(do I dare say it)…healthy?!

P1000550Nah, jk. There’s still a lot of sodium like a lot of other packaged foods. However, this is certainly a better alternative if you have ramen cravings. 🙂

P1000560I’ve also finally got around to trying spirulina powder. I was really slow to catch up on the hype, and I never really bothered to purchase it myself. However, I wanted to boost my smoothies up with a little more protein, so I’ve been adding it here and there.

P1000570I was actually afraid this stuff will taste bitter or too earthy (can we just mention that ‘earthy’ is a bit of an understatement to describe hemp protein powder?). But I ended liking it. It kinda tastes like cucumber juice. wut.

P1000566And finally, one of my meals consisted of a to-go container filled with brown rice and tofu and broccoli stir-fry. Of course, I sprinkled ‘nooch’, sesame seeds, and sriracha, cuz we fancy like that.

P1000565Time to dig in! Have a wonderful week and ’til next time~

. random eats #4 .

A good mish-mash of what I ate for the past couple of weeks…

P1000479Garbanzo loaf with a side of mixed greens. This is one of the surprisingly good (and one of my favorite) dishes from my campus dining hall. I believe it’s ground garbanzo beans, with flour and spices, baked in marinara sauce.

P1000487.JPGI bought a tub of Nancy’s cultured soy yogurt from Whole Foods. For those who are used to dairy yogurt, it’s not an exact replica. With that being said, it’s tartness/tanginess makes it one of the closest substitute for the traditional stuff.

20170304_140230 (2)A veggie patty from b.good when my parents came to pick me up.

For spring break, I went back to Venetia, PA to relax and take a break from the usual school schedule. With a kitchen available and a cooking mom, I ended up stuffing myself with way too much good food. No regrets though.

20170306_132549 (2)I posted the recipe for this five-spice pulled jackfruit a few days ago. It was my first time trying jackfruit, and I like it! In fact, I had both servings…

20170307_173006 (2)If you noticed the poor quality of the photos, it’s because I left my good camera back in Boston during spring break. So instead these shots are from my phone…which has shattered camera lens. Ughhh.

Anyways, this banana bread was something my mom and I enjoyed in the course of three days. I intially tried to look for recipes online but then got overwhelmed by the sheer amount of them. So I just winged my own version and hoped for the worst. It wasn’t so bad! Maybe a little too much banana/too little flour made it a bit more dense than I would have liked, but I think I can post the recipe after a little tweaking it here and there.

20170308_144922 (2)My mom and I also went out for a late lunch at a newly opened First Watch Cafe after a short shopping spree. The place sells only breakfast and lunch and therefore closes earlier than other restaurants. We got there just before closing time, but the kind lady seated us. The interior is really cute and rustic with chalkboards and whatnot.

20170308_144918 (2)I opted for something savory and got myself the veggie burger with a side of dressed greens. That’s two veggie burger in one week folks. The patty is made with brown rice, Peppadew peppers, onions, carrots and mushrooms. I actually preferred this patty over the b.good patty. It was served with fresh avocado, organic mixed greens, tomato and red onion on a brioche bun (probably not vegan).

I’m going to have to come back and try their breakfast menu, which kept calling to me. The price is mid-range, and it’s a great place for meet-ups and mom-daughter dates 🙂

First Watch – Bridgeville

160 Millers Run Rd. #400, Bridgeville, PA 15017

www.firstwatch.com

7 am – 2:30 pm (Mon.-Sun.)

20170309_184206 (2)I’m disappointed at myself for not taking more pics of more deliciousness my mom cooked for me. The only one I got is this kimbap that we made towards the end of my stay. I veganized it, using Whole Food’s veggie dogs and the Vegan Egg by Follow Your Heart. I also added strips of marinated tofu and other goodies that commonly go in kimbaps (blanched spinach, sauteed carrots, pickled daikon).

20170316_184746 (2)Dining hall food back at the campus in Boston. The tofu stir-fry was actually pretty good (a bit too salty) but I had to eat plain tofu and sweet potatoes on the side to cut the super spiciness of the fresh jalapenos I added. They look so innocent in this picture, but they practically burned my tongue while I was eating. I kept eating them though…that’s the addictive property of capsaicin hehe.

20170315_194218 (2)A custom pizza made at Blaze Pizza with a side of leftover kale salad from Cafe Crossing. The store is veg*an friendly, with lots of cool veggie topping options. Plus, they serve Daiya cheese! I’m not a huge fan of their shredded cheeses though, so I asked them to sprinkle only half of the pie with it. The rest of the pizza was topped with kalamata olives, fresh basil, roasted red peppers, roasted garlic, sauteed onions, and roasted zucchini. Yumm.

P1000507I have more time to cook breakfast in the weekends, so I like to make myself a hearty bowl of oatmeal. I opted for a savory version this time, rather than my usual sweet varieties. This one was about 1/2 cup of dry oats cooked in Not Chik’n broth and nutritional yeast. Then I topped it off with crispy tofu, some more nutritional yeast, hemp hearts and sriracha. Oh, and I added some gim (roasted laver) and umeboshi as garnish. Satisfying my inner Asian.

P1000508Pretty bomb if I may say so myself.

P1000509As a snack, I had a soft serve of frozen ‘naners, mangoes and pineapples. I could’ve put this in a bowl and made it more presentable. But I could just save myself of one more dish to clean.

P1000511And finally, I cooked a one-pot pasta meal for dinner. A recipe I found online used lentil pasta, claiming that it makes the dish creamy. Luckily, I had a box of Ancient Grains Green Lentil Pasta laying around (go figures), so I tested if the trick actually works. I’m happy to say that it totally works! I’m guessing the high starch content of these pasta noodles thickens up the cooking liquid.

I actually didn’t have a lot of the ingredients listed on the recipe, so I went ahead and added what I had on hand. I even added some cauliflower puree to make the sauce extra creamier…mmmm. In the end, the ingredients were completely different, but delicious nonetheless.

Can you tell I’m adding hemp seeds to everything? I find it’s an easy way to add high-quality protein to just about any meal.

Well that wraps up this random eats! Now off to do some work…

. dairy-free banana milk .

If you grew up in Korea, visited Korea, or even stopped by an oriental grocery store, you may be familiar with ‘바나나 우유’ which translates directly to ‘banana milk’. Its ubiquitous plastic/paper cartons line the refrigerated isle of most, if not all, Korean convenience stores and it’s a favorite for children and adults alike. The same brand produces other various flavors, including the original strawberry and chocolate, as well as other not-so-familiar ones like coffee and melon.

Banana milk is exactly what it sounds like. Except, no, we don’t milk the bananas (hehe), but we infuse artificial flavors into normal cow milk.

P1000456.jpg

Well I decided to make a dairy-free (and cruelty-free) version of my childhood favorite. I toned down the sweetness a little, but it’s still pretty sweet to replicate the original one. You can adjust the sweetness to your liking.

Also, I’d like to note about the type of ‘mylk’ in this recipe. I don’t recommend using store-bought almond milk due to its distinct bitter taste. I found it overpowers the banana flavoring. However, feel free to try out homemade nut milks or other store varieties of non-dairy milks.

Non-dairy banana milk : 바나나 우유 (serves 2)

Ingredients:

2 cups soy milk 
2 tsp banana flavoring
1 large banana
2 TBSP cane sugar (omit if your soy milk is sweetened)
tiny pinch (~1/16 tsp) turmeric, optional for color

Instructions:

  1. Combine everything in a blender and mix until smooth. Serve chilled.

P1000457.jpgEasy, right? Perfect for an afternoon snack or alongside your meals. You can go super Korean route and enjoy it after a bath or a sauna with those sheep-head towels (look them up if you don’t know; they’re super cute).