2 cups vegan kimchi* (we used King’s Spicy Kimchi) (one 14-oz. jar has enough kimchi to get you two cups worth)
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon Korean gochujang (fermented chili paste) (we used Haechandle Gochujang Hot Pepper Paste)
4 tablespoons coconut cream(we used Thai Kitchen Coconut Cream unsweetened)
4 cups cooked jasmine or short-grain rice (we used brown jasmine rice)
3 scallions (spring onions), finely sliced
1 tablespoon tamari or soy sauce (we used San-J Tamari 50% Less Sodium)
1 tablespoon toasted sesame seeds, to garnish
4 sheets of nori, toasted and crumbled, to garnish
Take a colander and set it over a bowl. Place the kimchi in the colander and press on it to drain as much juice from the kimchi as possible (don’t throw the juice away). Chop the kimchi up and leave it off to the side for now.
Pour the oils into a wok or a skillet (such as a frying pan) (we used a 12-inch cast-iron skillet), setting the heat to medium. Once the oil’s hot, add the kimchi in, stirring constantly for 4 to 5 minutes or until the kimchi is fragrant. Add the gochujang and coconut cream into the skillet, stirring for 1 minute or until they look thoroughly blended. Add the rice, kimchi juice, scallions and tamari into the skillet, stirring to combine. Let the rice mixture cook for another 3 to 4 minutes, stirring occasionally until the rice gets lightly toasted. Place the rice on a serving plate before sprinkling on the sesame seeds and the nori crumbles. Serve right away.
*When we measured out the 2 cups of kimchi, we noticed that there was some juice left at the bottom of the jar. We chose not to add that to the bowl with the juice produced from pressing the kimchi.
The first time we ever tried a kimchi-fried rice, it turned out really bad (like no flavor and the rice was mushy) but this version is so much better ! There’s a nice level of heat to this that made us want to keep coming back for more. The nori and sesame seeds didn’t really add anything to the dish but at least you get some iodine by having the nori with the fried rice ! Hope y’all will enjoy this as much as we did !
This recipe came from “Vegan The Cookbook”.
We weren’t paid in any form to promote Kings, Haechandle, Thai Kitchen, San-J or “Vegan The Cookbook”.
3 ounces fresh ginger, peeled and cut into 3 chunks
2 tablespoons grapeseed or other neutral oil (we used vegetable oil)
2 large yellow onions, thinly sliced
Kosher salt and ground black pepper
3 tablespoons unseasoned rice vinegar
Hamburger buns, pickled jalapeños, Gingery Pickled Carrots, and Gochujang Sour Cream, to serve (recipes for the Gingery Pickled Carrots and the Gochujang Sour Cream below)
Move the rack in your oven down to the lower-middle position before preheating the oven to 325 degrees. Place the pork, 1/2 cup of the gochujang, 2 tablespoons of the miso, cilantro stems, hoisin, ginger and 1 cup of water in a large Dutch oven, stirring to combine. Set the Dutch oven over medium-high heat, waiting for simmering to occur. Once simmering, put the lid on the Dutch oven and place it in the oven. Let the pork cook for 3 hours or until it pulls apart easily using two forks.
While the meat cooks, take a 12-inch nonstick skillet out and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s hot and shimmering, add in the onions and 1/2 teaspoon salt, turning the heat down to medium once they’re both in. Cook for 15 minutes or until the onions look golden, stirring now and then during that time (it took us longer than 15 minutes). Mix the miso into the onions, stirring constantly for 5 minutes or until the miso begins to brown. Take the miso onions out of the skillet and put them on a plate to cool down, covering them once they’re cool and putting them in the fridge until they’re ready for use later on.
Once the pork is tender, remove it using a slotted spoon and put it in a large bowl (we used a large plate). Once the pork is cool enough for you to handle, shred it into bite-size pieces, throwing away any globs of fat. Going back to the Dutch oven, take the ginger chunks out of the liquid, throwing them away. Tilt the Dutch oven so all of the liquid pools to one side, skimming and throwing away as much of the fat on the surface as possible (we didn’t get rid of the fat). Put the Dutch oven over medium-high heat and let the liquid cook for 5 to 7 minutes or until a spatula (we used a spoon) run through the sauce leaves a trail behind (took us longer than 7 minutes).
Whisk in the remaining 4 tablespoons (1/4 cup) of gochujang into the sauce until combined. Mix the pork and onions into the sauce, turning the heat down to medium afterwards. Stir the pork around constantly for 5 to 10 minutes or until all of the pork and onions are heated through. Take the Dutch oven off the heat and stir in the vinegar to combine. Taste the pulled pork and season to taste with pepper (we didn’t add any pepper). Place the meat on the buns, topping with the cilantro leaves, pickled carrrots, gochujang sour cream, and pickled jalapeños.
Gingery Pickled Carrots
1 cup unseasoned rice vinegar
1 tablespoon white sugar
1 teaspoon kosher salt
3 medium carrots, peeled and shredded on the large holes of a box grater
2-inch piece fresh ginger, peeled and sliced into thin rounds
Whisk the vinegar, sugar and salt together in a large bowl before adding the carrots and ginger, stirring to coat the carrots and ginger in the vinegar mixture. Cover the bowl and place it in the fridge for at least 3 hours or up to 24 hours (we made our pickled carrots the day before we made the pulled pork).
Gochujang Sour Cream
1/2 cup sour cream
4 to 6 tablespoons gochujang, to taste (we used 4 tablespoons)
Mix the 2 ingredients together in a small bowl until combined (make sure to scrape the sides and the bottom of the bowl). Put a lid on the bowl and place it in the fridge until ready for use.
The components taste good separately but together are even better ! The pulled pork was tender, spicy and a little salty but the pickled carrots and jalapeños brought enough acidity to balance that spiciness out. You might think that this’d be too spicy between the jalapeños and the gochujang in both the pork and the the sour cream but the sour cream itself, the pickling and probably the bread as well allows you to get a spiciness that you’ll notice without overpowering the other flavors in this. The onions are so tender that you’ll barely notice them as you’re eating this ! This was a different (but tasty) take on pulled pork.
This recipe came from Milk Street.
We weren’t paid in any form to promote Milk Street.
Nonstick cooking spray (we used a tablespoon of peanut oil)
1 tablespoon finely chopped, peeled fresh ginger
2 cloves garlic, minced
1 tablespoon olive oil (we used extra-virgin olive oil)
2 cups chopped napa cabbage
2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
2 cups cooked brown rice
1/3 cup sliced green onions
2 tablespoons reduced-sodium soy sauce
1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
2 tablespoons snipped fresh cilantro
Lime slices or wedges
Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.
This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !
We got this recipe from SHAPE magazine.
We weren’t paid in any form to promote the magazine.
3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
2 tablespoons water
2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
1 teaspoon dark sesame oil (we used toasted sesame oil)
1 tablespoon vegetable oil
8 ounces tempeh, steamed* and cut into ½-inch dice
1 carrot, peeled and finely shredded
6 scallions, chopped (we sliced ours)
2 teaspoons minced fresh ginger
½ teaspoon red pepper flakes
1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
2 to 3 ounces snow peas, trimmed
3 tablespoons crushed unsalted roasted peanuts
3 tablespoons minced fresh cilantro
Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)
In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.
*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).
It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !
We got this recipe from Robin Robertson.
We weren’t paid in any form to promote San-J or Robin Roberson.
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular salted chickpeas)
2 tsp. toasted sesame oil
1 tsp. garlic powder
½ tsp. kosher salt, divided
½ tsp. ground ginger
3 Tbsp. tahini (sesame seed paste), well stirred
1 tsp. grated peeled fresh ginger
1 tsp. grated fresh garlic
1 tsp. rice vinegar
3 Tbsp. hot water
4 tsp. Sriracha chili sauce
2 tsp. water
¼ cup thinly sliced green onions
½ tsp. black and white sesame seeds (we could only find white sesame seeds)
Preheat your oven to 400 degrees.
Rub the sweet potatoes with the canola oil*, piercing the sweet potatoes liberally all over using a fork. Place the sweet potatoes in the oven (we lined our rack with aluminum foil before placing the sweet potatoes in the oven). Cook the potatoes for 1hour or until they’re tender (we cooked ours for 1 hour). Take the potatoes out of the oven (aluminum foil included if you’re using it) (don’t turn the oven off) and let them cool, splitting each one in half lengthwise, gently scoring the inside flesh with the tip of a knife.
Take a baking sheet out (we lined ours with aluminum foil) and put the chickpeas on it, blotting the chickpeas dry afterwards with paper towels. Pour the sesame oil over the chickpeas, tossing the chickpeas afterwards to make sure they’re coated all over. Sprinkle on the garlic powder, ¼ teaspoon salt, and the ground ginger, tossing again to coat. Place in the oven to cook for 30 minutes total, stirring the chickpeas around after every 10 minutes.
Take a mixing bowl out and stir together the tahini, grated ginger, grated garlic, and rice vinegar in it. Pour the 3 tablespoons of hot water in, mixing until the tahini mixture looks smooth and loose.
In a different bowl, stir together the sriracha and 2 teaspoons of water just until combined. For each sweet potato half, drizzle on 2 teaspoons of the tahini mixture, a little bit of the remaining salt, and topping each with the chickpeas, some of the remaining tahini mix, the sriracha sauce, green onions and sesame seeds.
*We didn’t measure how much oil we used, we just made sure that the sweet potatoes were coated in the oil.
These sweet potatoes were not only delicious but very filling ! The crunchy chickpeas were a nice contrast to the tender sweet potato. If we changed one thing about this, we would double the sauces next time. It’s nice how easily you can change the ratio of the sweet, spicy, and the savory flavors in this simply by how much you do or do not use of the tahini mixture and sriracha mix.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
4 pounds chicken wings, split at the joints, tips removed
Kosher salt and freshly ground black pepper
¾ cup hot sauce (we used Frank’s RedHot original)
¼ cup unsalted butter, cut into equal pieces
2 Tbsp. molasses
¼ tsp. cayenne pepper
Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
Near the end of the last 30 minutes on the cook time for the chicken wings, take a saucepan out and pour the hot sauce in, turning the heat up high enough for boiling to occur.
Once the hot sauce is boiling, take the saucepan off the heat and stir one piece of butter in at a time, not adding more butter until the previous piece has melted. Stir in the molasses and cayenne until combined. Place the cooked chicken wings in a large mixing bowl, pouring the sauce over them afterwards. Toss the chicken wings to coat and eat immediately afterwards.
These wings were freaking delicious ! I thought that the molasses would create a sweet and spicy flavor but you don’t get any sweetness in the flavor. What sauce does stick to the chicken wings just creates a vinegar-y, slightly spicy flavor but if you take the remaining sauce and pour it over the chicken wings, then you get an addictively delicious spiciness to the wings ! These wings taste so good you’ll be fighting over them !
The buffalo sauce recipe came from Taste of Home.
We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.
1 Fresno chile, thinly sliced (we used two serrano peppers)
3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. mirin (we measured out 2 tablespoons after mixing together 2 tablespoons of unseasoned rice vinegar and 1 teaspoon of sugar)
2 Tbsp. Sriracha or gochujang (Korean hot pepper paste) (we used sriracha)
2 Tbsps. unseasoned rice vinegar
2 tsp. toasted sesame oil
1 tsp. finely grated fresh ginger
Take a paper plate out and cover the plate with paper towels. Spread out the tofu slices across the paper towels so that they’re on a single layer, placing additional paper towels over the top of the tofu. Take your hands* and press down on the tofu, hard enough to press water out of the tofu but not so hard that you make the tofu fall apart.
Take a large skillet out (we used a nonstick skillet but when possible, the original recipe suggests using a cast-iron skillet) and pour the vegetable oil in. Once the oil’s hot, lay the tofu slices down in the skillet for somewhere between seven to ten minutes or however long it takes for your tofu to get browned (it took us somewhere between 7 to 8 minutes), flipping the tofu once during that time. Once the browning’s complete, remove the tofu from the skillet and put it on a plate where it can cool off.
While the tofu’s cooling down, take a medium-sized mixing bowl out and add the remaining ingredients to it, stirring to combine.
Now that the tofu’s cooled down, crumble** the tofu until it’s been broken into small pieces and place it in the mixing bowl with the sauce, stirring the tofu until it’s fully coated in the sauce.
*We placed another cutting board on top of paper towel-covered tofu and placed enough heavy books on top to press the water out of the tofu.
**We decided to just cut the tofu into small cubes rather than crumble it.
This is a flavor game-changer for tofu. Mommy said “this is some freaking delicious shit !”. Don’t get us wrong, the texture still won’t make you believe it’s crumbled meat but it tastes so good that you just don’t care ! There’s a lot of sauce that doesn’t get absorbed by the tofu but honestly, that sauce tasted so good we would’ve been happy to just drink it as is ! This would be great on a salad, mixed in with pasta, used in a sandwich, etc. We hope you love it as much as we did !