Caramelized Kimchi Anyone..

Caramelized Kimchi Fries

The most amazing combination, happen when you pair these unlikely ingredients! 

This is my Veganized version of Chef Aaron Sanchez' famous late night snack

1. 
   
2. Ingredients
3. 1/4 cup sugar
4. 1 oz.  distilled white vinegar ( 1/8 cup )
5. 1 tsp. olive oil
6. 1 large clove garlic, minced
7. 1 tsp. minced fresh ginger
8. 2 tablespoons Korean chile paste (gochujang)
9. 2 tablespoons soy sauce
10. 1 1/2 cup kimchi
11. 1/4 cup veganaise
12. 1 1/2 Tbsp. Sriracha
13. 3 potatoes, sliced into fries and baked with salt and pepper in the oven at 425 for 25 minutes, flipped and baked another 10 minutes.
14. Shredded vegan cheddar cheese,  chopped white onion, sliced scallions, cilantro, for serving 
15.  In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet with the tsp. of oil and cook the ginger and  garlic for a minute or so. turn up the heat until very hot. Add the kimchi and cook over high heat until the liquid is thick and the kimchi is caramelized in spots, about 10 minutes. If there seems to be too much liquid, dump some out in order for the kimchi to caramelize.
16. In a small container whisk the veganaise with the sriracha.
17. Divide the fries into to plates, top with the Kimchi., sprinkle with the vegan cheese, both onions and cilantro. Top with some Sriracha mayo and additional Sriracha, if you want an extra kick!
18. 
    
19. 
    
20. 
    

Bao Heaven

Black Pepper & Ginger Crusted Tofu BAO 

with pickled vegetables

Serves 4- Four buns each

16 Bao buns- recipe in previous post

Pickled Vegetable

1 cup water

1/2 cup vinegar

1/2 cup rice vinegar

1/4 cup agave

1/2 tsp salt.

2 cups daikon, julienned

1 cucumber, thinly sliced

1 carrot, julienned ( optional )

1 habanero, or 2 jalapeno's  minced

For the Tofu

4 green scallions,  julienned 

2 tsp. Very coarse black pepper

2 tablespoons tapioca starch

2 teaspoons  sea salt

1 (16-ounce) firm tofu, pressed overnight

Coconut oil for frying

2 teaspoons garlic, finely minced

1/4 tsp chili powder

1-inch fresh ginger, peeled, and finely sliced lengthwise into thin matchsticks 

2 tablespoons cilantro leaves, chopped for garnish

In a small bowl or tray, mix the starch, salt, chili powder, and black pepper. Mix to combine.

Slice the block of tofu in half, then cut eat half into 8 pieces. Coat each piece in the pepper mixture and press into it, so it's coated well

In a large pan over high heat, heat the oil until hot. Start adding the coated tofu blocks. Turn down the heat to medium so they don't burn. Top with ginger and scallions. Stir-fry for 3-4 minutes until the tofu blocks are slightly browned, add the garlic and stir fry another minute or so.  Work in batches if necessary.

Fill buns with a piece of tofu, pickled vegetable, and top with cilantro.

Savory Rice Porridge

CONGEE

with sauteed mustard greens, caramelized onion relish, hot pickled red onions, and chili oil

Congee

2 cups leftover cooked brown rice

4-5 cups of water

salt to tasteBring 4 cups of water to boil, and add the brown rice, cover and cook, stirring occasionally until rice breaks apart and turns into a pap-like consistency can take anywhere from 45 minutes to two hours.

Season with salt to taste

Serve with savory condiments ( pickled red onions, caramelized onion relish, and greens recipes are all listed on this blog )

Drizzle with hot chili oil and serve

Oodles of Noodles

Shiitake & Baby Bok Choy, Brown rice Noodle Bowl

4 cups, washed and thinly sliced shiitake mushrooms

8 baby  bok choy, divided in to 4 lengthwise pieces each

5  Tbsp soy sauce, divided

2 Tbsp water

1 small onion, diced

2-3 tsp agave or 1/4 cup of mirin

1 tsp earth balance

1 tsp olive oil

2  Tbsp minced fresh ginger

3 medium cloves of garlic, crushed

1 Tbsp toasted sesame oil

2 tsp Sambal oelek 

Brown rice noodles for one, cooked according to package

Prepare mushrooms, sauce and bok choy.

–  In a large non stick pan heat earth balance and olive oil and cook onion for about 3-4 minutes. Add the   4 tablespoons soy sauce and add mushrooms.  Give a quick stir to coat and then cook on high heat for 6 minutes then give them another stir and cook an additional two minutes.  The should be brown, slightly crispy and a little caramelized, remove from pan and set aside

In the same pan, add the  agave or mirin, garlic, ginger, water, sesame oil, 1 tablespoon of soy sauce and sambal oelek, cook until combined, about 2 minutes. Add the noodles,  bok choy and mushrooms.  Cook over medium high heat until bok choy is wilted.  Serve immediately.