Home made vereniki – for sharing

The most humble looking salad. If my tongue had a lid, that lid would be blown off. Peeled and cubed apples mixed with onions:  The onions were cut really thin and pickled overnight in lemon juice, salt, and sugar solution, then mixed in with the apples.

The salt and acid does wonders with the crisp sweetness of an apple. This is a must-try if you haven’t already.

The Vereniki. Delicious hand made pockets of potato and cheese with a little prosciutto and salami.

Baby beet salad with lots of pickled onion and mixed green.

Happy New Year to all!

The best way to bring in the new year is with food! This clear, savory broth stood strong and bright against the chewy ‘tteok’. So many colors and textures, just amazing.

Nashil can cook too!

My Korean friend Nashil never cooked at home in Korea. Now in University, she’s trying her hand at some of the Korean classics: teokbokki (떡볶이) and what I think is Buchujeon (부추전). The korean pancakes (jeon) were so tasty! The potato was cut into thin strips and fried until crispy. Then, it was dipped into a mixture of sesame oil and soy-sauce for even more oily flavor. We also had a soup with noodles – 사골국수, made of bone powder I think?! … although I didn’t prefer it, it provided contrast to the very spicy teokbokki.

Cutest food

I had this picture hidden in the archives… A tiny burger, made from the frozen dinner rolls you can buy in a tube, with what looks to be mozzarella, pickle, and a chunk of vege dog. Cute food tastes better!

Thanksgiving warmth

I’m so thankful for my honey’s gift – the prefect Tom Yum soup!

Paired with some rice, I was so stuffed but she somehow got me to throw back a delicious wedge salad, yumm

Asians know how to partay

At 626 night market, there’s no end to the treats and snacks. The lineups only got longer, all night.

Pictured are delicious mochi waffle, something like fried rolled up rice thok, what i believe is a tea egg, and icecream inside a crispy corn shell! Not pictured are the ice cream churros we had.

 

I believe!! Quick and Easy Vegan Macaroni and Cheese

Used this Buzzfeed video to make vegan mac and cheese with gluten free pasta. It turned out waaay better than I thought, especially with a little help from my love 🙂

Note that instead of actually using potatoes, we used potato starch, and it may have even turned out better than the original. Incredibly creamy and rich, I felt like I was eating cheese – lots of it. Really though, I tend to not see it as cheese, but as a delicious creamy mayonnaise coating pasta, which I love.

Heat transfer

Facilitating some much needed heat transfer with some delicious rose water with sprite and lime.

Heating up and filling up with some of the best curry I’ve had, full of avocado, mushrooms, and onions.

Tacos together

Vege tacos shared together satisfy the stomach and the heart 🙂

Crunchy low starch potato

Right, so I chopped up these potatoes yesterday and soaked them overnight. I was surprised just how much starch came out – the bottom of the container had a thin layer of white silt at the bottom.

Sauteed with a little garlic, salt, and seasonings. Quite crunchy!!