Vegan Kimchi Korean way

Vegan Kimchi Korean way

I am obsessed with kimchi, I literally always order it if it’s on the menu and eat the entire serving. Seriously, I order two if people want to share. I sometimes have it on top of an avocado toast. Sometimes on top of brown rice as a meal. Told you, obsessed.

Ever since watching the Chef’s Table episode with Jeong Kwan I have wanted to make my own. I first attempted to make it with this health blog recipe and it turned out tasty fermented cabbage which had nothing to do with kimchi though. The second time, I decided to learn from the guru. Maangchi is an adorable Korean chef whose video taught me and my boyfriend ferment in Korean way. The first patch was not vegetarian (fish sauce) because we wanted to everything right. We followed her video and kimchi turned out amazing. Please do yourself a favor and watch her Kimchi making video, it is seriously heartwarming.

The third time I created my own version of traditional Korean kimchi but made it vegan. And it is seriously the best one I have had! I mean I even like the store bought ones, but this is ridiculously good. And it doesn’t lack any authentic flavor or texture because the methodology is same.

If you follow my recipe you can still follow Maangchi’s video, just use my measurements and ingredients.

Vegan Kimchi Traditional way

1 large napa cabbage
1/2 C sea salt (fine)

Kimchi Porridge
2/3 C water
2 tbsp brown rice flour
2 tsp coconut sugar/brown sugar

Kimchi Paste
2/3 C radish (chopped as thin sticks)
1 carrot (chopped as thin stick)
6-8 spring onions (chopped)
4 garlic gloves (minced)
1 tbs of minced ginger 
1/2 onion (minced)
2/3 Korean hot pepper flakes
Splash of water

2 x 1.5 -2-liter jars (or four smaller ones).
Bucket to suit the size of the cabbage. I used a rectangle one.

The recipe makes 2.2 kg of kimchi.

  1. Cut napa cabbage in half. Then cut each half into two pieces. You will end up with four pieces of cabbage cut lengthwise.
  2. Massage salt to the cabbage leaves all way through (also in between).
  3. Place the cabbage pieces into the bucket and let them sit for 2 hours. (I left mine for 6 and nothing happened). Every 30 minutes turn the pieces around.
  4. Meanwhile, prepare the porridge. Heat the water and rice flour on a Teflon pot and when it start to look like a porridge add the sugar and bring the heat down the When porridge is even, cool it down.
  5. Cut the vegetables.
  6. Mix the kimchi paste ingredients into the porridge in a big mixing bowl. Splash some water to make it stickier.
  7. After two hours, wash the salt of cabbage pieces. Use paper towels or towel to dry them.
  8. Use boiling water (and apple cider vinegar) to sterilize jars.
  9. In the mixing bowl take one piece of cabbage at the time and use your hands to spread and massage the paste throughout each layer of cabbage. Once done put the cabbage in a jar. Repeat. Once one jar is full (I could fit half a cabbage in one 1.8 liter jar), use a wooden spatula to push cabbage on the bottom. This should bring the liquid above the cabbage. 
  10. When done place the sterilized lid on the jar. 
  11. Leave the jars on the kitchen bench for 36 hours to ferment. Then refrigerate. 

Enjoy it on top of a Buddha bowl like we did. Or inside a sushi roll. With tempeh and steamed vegetables and brown rice. Or on side of anything.

I bring this to work and have it every day with steamed vegetables and quinoa. It’s just so damn good for your guts and tastes amazing!

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Snack attack

Snack attack

Accidentally nailed it. These are too good to keep in your office drawer.

Lemon meringue protein bites
1/3 C buckwheat kernels (oats or more cashews work too)
1/2 C cashews
8 medjool dates (soaked soft)
1 scoop vanilla protein powder
1 tbs of lemon zest
Juice of 1/2 lemon
1/2 C coconut shavings
1-2 drops of peppermint essential oil

  1. Use a food processor (or blender) to grind cashews and buckwheat. Add coconut. Mix until not fine but small pieces. Remove from the processor.
  2. Mix soft dates until mushy in the food processor.
  3. Add remaining incredients.
  4. Blend until even. Remove with spatula to a mixing bowl and add 1-3 tbs water until the mixture is sticky and easy to roll.
  5. Roll to balls. This makes 12-18 balls.
  6. Store in freezer or fridge.


Did someone say Pho?

Did someone say Pho?

When you make a water based vegan soup and your carnivore boyfriend ends up begging for more, you know you have done something right. This soup is a filling and warming and it definitely costs less than a trip to Ho Chi Minh.

Vegan Pho (For two)

Broth:
2 l water
1.5 cubes vegetable stock cubes
2 gloves of garlic
a piece of sliced fresh ginger
1 star anise
1 cinnamon stalk
1 onion
2 tbs tamari

4 portobello mushrooms (or smaller mushrooms, use more)
1 tsp coconut oil
a bunch of bok choy or Chinese cabbage
Fresh mint
Fresh coriander
Mung bean sprouts
Brown rice noodles/Mung bean noodles

  1. Slice garlic and ginger. Chop onion into quarters.
  2. Use a pot to heat the water. Add vegetable cubes, tamari garlic, ginger, onion, cinnamon and star anise. Bring to boil and reduce the heat. Let simmer for 30 minutes.
  3. Chop mushrooms to thin slices. Stirfry in coconut oil until cooked through.
  4. Chop herbs.
  5. 3 minutes before serving, strain the broth. Add bok choy and let it simmer 3 more minutes.
  6. Meanwhile, cook the noodles al dente and place in bowls.
  7. To serve. Pour the broth on top of noodles (with bok choy). Add mushrooms on top of the bowls, as well as the herbs and sprouts.

If there is leftover broth, heat it day after and enjoy all over again.

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May all your hazelnut dreams come true

May all your hazelnut dreams come true

This is for you if you love Nutella, Ferrero Rocher, and Kinder Bueno. And coffee. Enjoy. Perfect way to start a slow weekend morning.

If you are not having an easter chocolate bender like we are at the moment, you can also use a tablespoon of cacao powder or spoonful of cacao nibs instead of melted chocolate. Or you can leave it out altogether, just hazelnuts, banana, and coffee are a divine combination.

Hazelnut Mocca Smoothie Bowl (for two)

3-4 frozen bananas
1/3 C almond mylk
double shot of espresso (or strong coffee)
1/3 C hazelnuts
1 tsp of vanilla beans (or extract)
20 g of dark chocolate (70% cacao)

  1. Roast hazelnuts fro 10-15 mins in 200 C. Let cool. (I roast these earlier and keep in a jar if I feel like this smoothie etc. They just taste richer after roasting). No oil needed.
  2. Make espresso and let it cool in the fridge.
  3. Blend 2/3 bananas and hazelnuts with almond mylk and coffee. Add remaining bananas and vanilla. Blend.
  4. Melt the chocolate on top of boiling water. use a spatula to pour the melted chocolate into a blender. Blend.
  5. Enjoy in a bowl topped with some crushed hazelnuts and more chocolate or berries.

//EDIT: I healthified the recipe for weekday mornings. I tried it today and it was still amazing. See below:

Healthified Hazelnut Mocca Smoothie Bowl (for one)

1.5 -2  frozen bananas
splash of almond mylk/any plant based milk
shot of espresso (or strong coffee)
1/4 C hazelnuts
1 heaped tbs of vanilla protein powder

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Breakfast upgrade

Breakfast upgrade

See below a yummy recipe that I have healthified to be a perfect breakfast. Again there is a few fancier ingredients involved but if you like liquorice ice cream (like any Finnish kid) this one is for you!

Liquorice Smoothie Bowl

1.5-2 frozen bananas
1/3 C coconut water/water/almond mylk
1 tbs almond butter
1-2 dried figs
Handful of spinach (optional)
1-2 spirulina tablets (optional)
1 tbs of vegan vanilla protein powder
2 tsp of liquorice root powder

  1. Blend spinach with the liquid.
  2. Add bananas and chopped figs few at the time and keep blending.
  3. Add rest of the ingredients.
  4. Top with granola and berries (especially rasberries and blueberries go well).

TIP: If you need more protein top your bowl with seeds and nuts. This is, however, quite filling with almond butter and protein powder. Also, spirulina curves sweet cravings and is good to have with all the fructose in the bowl. However, if you prefer less fruit use avocado or zucchini instead of some banana.

Cool like Peppermint Sundae

Cool like Peppermint Sundae

We are still enjoying the warm late summer nights here in Melbourne and no one hears me complaining. I mean, you can take the girl out of Finland but not Finland out of the girl. I will never get used to warm dark nights and warm dry winds that make you feel like you are being blow dried – I love it! One of the best things is that you need to eat a lot of cold things. Like ice cream. Or ice cold rosé. You didn’t hear this from me.

Since I was a kid I have been obsessed with peppermint ice cream. I don’t think I ever picked anything else when we visited an ice cream van. It is just most divine thing ever! And now after testing for years (with fresh mint, with coconut cream and/or spinach) I have finally found a perfect combo to make an easy and delicious instant peppermint soft serve. There is some weird synergy between spirulina and peppermint, it makes the peppermint taste even better and brings some depth to the flavour. Apparently, peppermint essential oil is really good for you digestion system too. I literally have this all the time. Even for breakfast.

Peppermint Sundae

1 & 1/2 banana (frozen)
1/4 avocado (frozen) or more banana
1 tsp super greens powder (or wheat grass or spirulina powder/tablets)
1 medjool date
1 tsp vanilla vegan protein powder (optional, I use Prana)
1/3 C coconut water/water
2 drops of peppermint essential oil

1. Blend banana, date and avocado with coconut water/water.
2. Add green powder and protein powder
3. Add essential oil.
4. Add more liquid or banana if you are not happy with the texture. Every blender and each frozen banana act different, I have noticed.
5. Top with chopped raw chocolate or cacao nibs.

Because I am basically a big kid, I have this for breakfast at least twice a week. In the mornings I often play a grown up and leave the medjool date out, add spinach and more protein powder/silken tofu/chia seeds. Also, I may not eat it from a wine class.

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Girl talk

Girl talk

I whipped up this smoothie bowl last Saturday for lunch and I loved it so much I had it for breakfast twice this week. Trust me, it’s not your typical mixed berry and banana smoothie which you grew old back in 2009. Cranberries together with the sweetness of baobab and creaminess of almonds make it such a treat!

Cranberry Baobab Bowl

1/2-1 C frozen cranberries
1 frozen banana
1 small frozen plum (or any other frozen fruit)
1 tbs almond butter
1/2 orange (optional)
2 tsp baobab powder
1 tbs vegan vanilla protein powder (optional)
1/3 C almond mylk
1/2 tsp natural vanilla
2 ice cubes

  1. Start blending with liquids and cranberries and the non-frozen ingredients.
  2. Add banana.
  3. Add ice cubes at the end and blend until smooth.
  4. Top with your favourite stuff. I used fig, caramelized buckwheat, and sea buckthorn powder.

This is a perfect lady boost for your day. Red plums are high in natural estrogen which is something that I currently have to focus on eating. I always add flaxseeds or silken tofu to my smoothie as well to increase my daily estrogen intake. Almonds are a great source of estrogen too. I know that many people are opposite to me and have to avoid, for example, soy products, but even though you would not suffer from any hormonal dysfunction this amount of estrogen does not harm you.

Additionally, cranberries are very good for women’s body if you have a tendency to suffer from UTI or kidney infections, as they clean your kidneys and bladder being highly acidic. Baobab improves collagen creation (oh hello there!) and boosts immune system and energy levels.

This is just one of those treats that make you feel amazing.

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