Food Blog

Veggie bibimbap with spicy tofu

Also known as a Korean-inspired rice bowl with various stuff. Here I made:

  • Baked tofu in a sauce of sesame oil, rice vinegar, and soy sauce with a tiny bit of coconut nectar, red pepper flakes, garlic powder, and onion powder
  • Green beans pan-fried in sesame oil with spring onion and sesame seeds
  • Baby chard wilted with minced garlic
  • Thinly sliced cucumber and julienned carrot marinated in rice vinegar with a little bit of coconut nectar and salt

Served with chopped green onion over short grain brown rice (cooked with a piece of kombu for a little bit of flavor boost). Pretty easy and delicious.

Food Blog

The dinner in progress includes:

– French green lentils and farro cooked together with thyme

– Cremini mushrooms stuffed with walnut bread crumbs, basil, olive oil, and a little lemon zest

– Brussels sprouts with green garlic

– Sauteed baby chard and arugula with green garlic and lemon