Category: Vegan

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Fresh Fig Season Is Almost Over…

Fresh Fig season is almost over, and I’m sad. I love raw fresh figs. You can simply twist off the stem and pop them in your mouth. They are sweet in taste: a subtle combination of berries and/or peaches. The flesh and the skin of the fruit are soft and chewy; and the small seeds provide plenty of crunchiness.

But there are so many other ways to enjoy raw fresh figs: dipped in chocolate or other creamy sauces, stuffed with cheese or nuts, drizzled with honey, etc. And I’m going to eat as much fresh figs as I can, in as many ways as I can, while I can. Because not only are figs delicious, they are packed with nutrients. Figs are a fruit source of calcium; they are also a good source of dietary fiber, potassium and manganese – some of the minerals our bodies need for healthy functioning.

With all of their health benefits and their tastiness, I was shocked to discover that many people have never tried fresh figs – including my husband. In fact, my husband hadn’t had any type of figs prior to this summer – dried or fresh; well, let me qualify that by saying, other than in Fig Newtons. After hearing that, I had to run out and grab some fresh figs, just so he can try them. Needless to say, after trying fresh figs, he’s hooked!

If you haven’t yet tried fresh figs, you really should. Run out and get them before the season is over!

Continue Reading Fresh Fig Season Is Almost Over . . .

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Gluten-Free* Breakfast Bars or Snack Bars, Choice is Yours

I baked gluten-free breakfast bars (or snack bars or non-granola “granola bars”, whichever) over the weekend. They were chewy, hearty, sweet, and delicious. We enjoyed them as breakfast bars with coffee, and as snack bars later in the day. Since I don’t bake often, my husband thoroughly enjoyed these rare homemade treats.

I rarely bake, because I don’t like the hassle of having to measure out every ingredient. But baking soothes my soul. And my soul needed soothing last weekend. Hurricane Irene paralyzed NYC over the weekend. EVERYTHING shut down. Luckily, we didn’t get the brunt of the storm. But many of our neighboring states and cities are still reeling from the aftermath. My thoughts are with them.

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Nokdu Bindaetteok (Mung Bean Pancakes with Dipping Sauce)

Nokdu Bindaetteok (Korean Mung Bean Pancakes) is my maternal grandmother’s specialty. Nokdu Bindaetteok, which directly translates to Mung Bean Pancake, is usually made with sliced pork, kimchi, sukju namul (mung bean sprouts), and sometimes gosari namul (bracken fern shoots). But I’m omitting the pork for this Nokdu Bindaetteok/Mung Bean Pancake recipe, making this dish vegan. And for the base of the batter? Simply, soaked mung beans and rice. Flour-free. Gluten-free. Dairy-free. Just delicious goodness.

Keep in mind; when you dine at a restaurant, mung bean pancakes are not necessarily gluten-free unless specifically stated. Restaurants can add different types of flour to the batter – not a good thing. Additionally, dipping sauces can contain gluten. So always ask. Don’t assume.

Happy Eating!

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Beosut Bokkeum and Danggeun Bokkeum (Two Korean Side Dishes: Sautéed Mushrooms & Sautéed Carrots)

Beosut/Busut Bokkeum and Danggeun Bokkeum are two simple banchan(side dishes) that are also used as ingredients in other dishes. For those who are vegans or vegetarians, Beosut Bokkeum can replace the marinated meat in many basic Korean dishes. I’m not a vegan, but I make the substitution often – in Bibimbap(mixed rice), Kimbap(rolled rice in laver), Japchae (stir-fried or mixed noodles), and even Ddeokbokki (spicy, stir-fried Korean rice cakes). You can make this with Shiitake, Portobello, or Button mushrooms. Taste does vary depending on the type of mushroom used – Shiitake tasting most meat-like among the three. I decided to use Button mushrooms this time. They sear very quickly, and they absorb & seal in flavor very well.

The end result? Sweet and savory goodness.

Danggeun Bokkeum (sautéed carrots) is a very easy banchan to prepare. However, Danggeun Bokkem is more often used as an ingredient in a main dish than as a side dish. Danggeun Bokkeum is almost always used in Kimbap and Japchae. And it is often used in Bibimbap and Bibimguksu (mixed noodles). Don’t let that fool you tho. Danggeun Bokkeum has lots of flavor, and it’s quite tasty on its own. It is sweet and slightly salty with the savory flavor of sautéed garlic.

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Hangawi – Korean Vegan Oasis in Manhattan?

I haven’t had a haircut in ages. I really don’t enjoy the experience. I’m a bit fidgety by nature; and having to sit still for an hour while someone pores over my hair isn’t my idea of fun. That’s why I always have to give myself an incentive. Today the incentive was Hangawi. Hangawi is a Korean vegan restaurant located on the same street as my hair guy. I’ve always wanted to try it. I decided it would be my reward – kind of like a lollipop after a dental appointment.

I’m not a vegan. But I eat very little meat – once every few weeks at most; and I eat even less dairy – dab or two of butter on pancakes or in baked goods once in a blue moon. My refrain from meat is completely voluntary, but dairy… ahhhh – that’s another story. I am SO lactose-intolerant – except for the occasional dab of butter. I am also SO in love with dairy. I.MISS.CHEESE. Stinkier the cheese, the better. Oops, I digress. So I’m always on a lookout for a great vegan restaurant, where I can forget about my dairy deprivation. Hangawi met the bill on paper. I was excited.

Continue Reading Hangawi Review . . .