I couldn’t decide between kimchi stew or veggie curry, so I decided to have the best of both worlds! This recipe comes together super quick and easy for a veggie packed lunch. You can even make it vegan/vegetarian!
1 1/2 cups stock of choice (I used chicken stock)
1 carrot, chopped
1 stalk of celery, chopped
1 small handful of cabbage, chopped
1/4 cup kimchi (I used some kimchi I made on Lunar New Year)
1/2 medium-hot Golden Curry curry cube (or 1 tsp garam masala and 1 tsp curry powder added to the pot with the water)
1 tsp roasted garlic paste
Noodles or rice for serving
Add your stock, carrots, celery, and cabbage to a pot with your stock over medium heat and simmer for 5 minutes.
Add in your kimchi, curry cube, and garlic paste, mixing well, and simmer for another 5-10 minutes, or until the soup has reduced and your veggies are tender to taste.
Serve over ramen noodles or rice, and enjoy!
You can always dress this recipe up or down to your tastes/what you have on hand. Add a soft boiled egg, some scallions, or some chili oil! Dont have the veggies on hand? Use what you have! Make it yours and enjoy.
Barley risotto is one of my favorite comfort foods, and today I made it with carrots and green onions rather than the usual apple and mushroom. I unfortunately don’t have a super set recipe for this one since I eyeball everything in the pan and cook to taste. Try it out for yourself and enjoy!
1 carrot, diced
1 bunch green onions, chopped
1/2 stalk celery, diced
1 cup barley
1 tbsp roasted garlic paste
1-2 tbsp white wine or lemon juice
1/2 – 1 quart stock or broth (I had some chicken stock I made earlier this week)
1-2 tbsp butter
seasonings to taste (my stock is concentrated and flavorful, so I only ended up adding a pinch of salt and pepper)
In a medium pan over medium heat, add in your veggies and your butter, and saute until soft.
Add in your barley, and cook until the butter is absorbed and the grains are toasted.
Deglaze with white wine or lemon juice, and stir in garlic paste.
Lower the heat to medium low, add in half a cup of stock, cooking it and stirring occasionally until completely absorbed.
Repeat step 4 until your barley is cooked through and your veggies are tender.
Adjust seasonings as needed.
If desired, stir in another tablespoon of butter and some grated cheese to your finished barley for some extra saltiness and creaminess.
Enjoy! I like mine best with some roasted chicken.
Add all ingredients in a crockpot and put on low for 6-8 hours, or until it reaches your desired consistency. Just set it and forget it, stirring occasionally to check the consistency!
Tip: If you’d like to fully utilize the zested mandarins, peel the remaining peel off, and blend the pieces with the water to use for the cooking liquid! (Or you can just eat them for snacks, live your life!)
1/2 loaf bread of choice, cut into cubes (we used whole wheat)
1/4 cup jam of choice (we used blackberry for this batch)
2 eggs or egg substitute (we used 1/3 cup plant based egg)
1/4 cup milk of choice (we used oat milk)
1/4 tsp ground cinnamon
1/2 tsp vanilla
Preheat your oven to 350F.
In a large bowl, whisk together your jam, eggs, milk, cinnamon, and vanilla.
Toss the cubes in the mixture, stirring to coat evenly.
Grease a jumbo muffin pan, and spoon about 1/4 cup – 1/3 cup of the bread into each cup.
Bake for about 30 minutes, rotating your pan after 15 minutes to promote even baking. (Tip: You can use a regular muffin pan, just reduce the amount in each cup and keep an eye on your cooking time, it’s likely you’ll need a little less time in the oven, about 15-20 minutes.)
Allow to cool slightly, then serve warm. (Or if making ahead of time, let them cool completely and store in the fridge.) Try with maple syrup or whipped cream!
Just a quick note: I’ve found the best way to remove them from the pan is to carefully run a rubber spatula around the outside of the bake and then scoop from the bottom.
3 cups cooked beans of choice (canned, or dried beans that you’ve already cooked, For this batch I used pinto beans, kidney beans, and great white northern beans – around 1 cup of each.)
1 bay leaf
1 bell pepper, chopped
5 cloves of garlic, minced
1/2 onion, chopped
2-3 cups of stock (I used chicken)
1 1/2 cups protein of choice (I used some homemade ham but you could easily use shredded chicken, cooked sausage, or a vegan protein like tempeh!)
1/2 tsp ground rosemary
1/2 tsp smoked paprika
1 tsp lemon juice or vinegar
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp adobo seasoning (I get a salt-free version from The Spice House)
1 tbsp olive oil
1 cup baby spinach or chopped kale
salt and pepper (to taste)
Set a large stockpot over a medium heat and add in your oil, onion, garlic, pepper, protein (make sure your protein is fully cooked, or to make sure to cook it through during the sautéing stage), and any other hardy vegetable (like carrots or celery) that you may want to add.
Cook until your vegetables are a light golden brown around the edges, and then add in your dry seasonings and lemon juice (or vinegar).
Deglaze the pan with your chicken stock and add in your beans.
Simmer everything together until tender until you reach your desired consistency. I sometimes like to cook it until it’s mushy and soupy, and sometimes I keep the beans more whole. This batch, I stopped right in the middle.
About 3 minutes before you reach that consistency, stir in your spinach or kale, and allow to finish cooking.
Adjust your seasonings to taste, and enjoy while it’s piping hot! Try serving it with garlic bread or over rice. Delicious.