Bi to the Bim to the Bop

bibimbop22009, originally uploaded by veggiebytes.

If I someone asked what is one of my favorite dishes, I would have to say that the Korean spicy delight known as Bi Bim Bop (Bap) would be one of the tops. I first had Bi Bim Bop as a child while living in Japan. My father was serving in the US Army and was stationed there for several years.
Having a Filipino mother guaranteed that I was going to have rice at dinner several times a week, so Asian food was not foreign to my palate. Being an adventurous eater and having a multicultural background made it easy to try new dishes.

My mother had a Korean coworker (Ms. Hitomi), and she invited us over for dinner. I just remember how addictingly sweet and spicy the sauce was. This was the Gochuchang, the soybean paste based spicy sauce that gives flavor to your bowl of rice and veggies.
I also had my first taste of kimchi!

Anyway, Bi Bim Bop is a very balanced meal...carbs, veggies, and protein. Traditionally, there are thin strips of meat and also a fried egg on top of the bowl. Since I'm vegetarian I usually have either graham fried tofu or sauteed gluten or beancurd skin strips.
Bi Bim Bop is very colorful and beautiful to look at. It's also fun to say...even a 2 year old could say this dish. If you go to a Korean restaurant, your main dish will come with many different sides.
These are the namuls. The more they bring the better!

Here are many pictures of different Bi Bim Bop dinners I have made. You can get an idea of how to make it. You can even make this as a raw food dish by subbing processed jicama for the rice and leaving the veggies raw.








BI BIM BOP
-Steamed Rice (Brown or Jasmine)
-Various veggies sauteed in sesame oil and shoyu
-Mung Bean Sprouts
-Shredded Carrots
-Cucumber Slices
-Pickled daikon
-Fried Tofu
-Gluten strips
-KIMCHI
-Gochuchang sauce
-Sesame seeds (white and black) for garnishing

Easy Gochuchang Sauce
6 TBSP Miso (Use white for a sweeter taste or aka (red) miso for a more robust taste)
1 TBSP paprika
1 tsp cayenne pepper
1 TBSP sesame oil
1 TBSP agave nectar
Mix together and add more cayenne pepper to your level of comfort.
You can also add a bit of water if you would prefer to have it less thick.
Serve about 2 TBSPs gochuchang in the middle of the bowl of each bowl (serves about 4-6)

Having a hard time finding vegetarian Kimchi with no anchovies or one that is raw with no preservatives? The heat could be kicked up a few notches, but for something labeled mild, this will do. Look for Banyan Foods...they are so honest!

"These are troubling times...of corporate lies and deceit...we must disclose to you, that we really aren't Korean."

Have a Happy Bi Bim Bop Day!
Cristina

Pav Bhaji

Pav Bhaji, originally uploaded by veggiebytes.

Here's my version of Pav Bhaji, a popular Indian snack food that is not deep-fried. I love fried items but this doesn't require heating up a large karhai of oil!
The basic recipe comes from Manjula's Kitchen. She makes traditional vegetarian Indian recipes without garlic and onions (something I try to avoid as much as possible when cooking). Her videos are very easy to follow and she is a very sweet Aunty who will help you.

I substituted little round whole wheat rolls I found at Central Market because white hamburger buns just aren't too appealing to me, but maybe the fluffy white carb clouds make it super authentic.
Here's the link:
http://www.manjulaskitchen.com/2009/05/04/pav-bhaji/

Cucumber raita is so easy to make and delicious on a hot day or with spicy food. Enjoy!

Belgian city goes veg on Thursdays

Wouldn't it be neat if you knew that everyone would be eating a healthier meal at least one day a week in your hometown?
The city of Ghent in Belgium has made Thursday a veggie-friendly day.
Every restaurant would have at least one decent option or a totally veg menu and even school lunches in the cafeteria would be plant-based.
Couldn't Austin be this hip too?

Ghent goes veggie to lose weight and save planet

No need to be "The King Of Chefs"

It's always interesting when domain name squatters try to contact me
with the hottest domain name that I must have. They are par with the those who want to place my site at the top of the search engines. I'm already listed on the 1st search page on Google for "vegetarian chef" without having to pay anyone, so I'm quite satisfied.
Here's the latest offering with my replies in bold:
"Hello,
My name is Andrei Mikrukov. I found your website
chefveggie.com in Google while searching
for chef websites.
Yes, because I already have great placement and don't need another domain.
Would you like to be known as the King Of Chefs? NO
Exactly this domain name, www.KingOfChefs.com, is now
available and can become yours today.
The domain is #1 in Yahoo for "king of chefs" and is on
the first page in Google, AOL and many other search engines
for that term.
Yeah, everyone is searching for "king of chefs". Hey, what about queen of chefs, maybe that would sell well ;)
Buy-it-now price is $499.
Current minimum offer amount: $395.
Yeah right, I can't believe another chef would be so gullible!
Please, follow the link on the site.

Take it first and be the only King of Chefs on the net.
Go to http://www.kingofchefs.com
Wishing you success,
Success is more likely by not having unworthy expenditures.

Andrei Mikrukov
www.KingOfChefs.com


P.S. The domain remains available on a non-exclusive first-come,
first-purchased basis. We reserve the right to adjust pricing
and availability.
"

Please if you have a business, do not support these types folks. A domain name is $10.
If I had a brand new business idea, I would come up with a business name around a domain name that is not taken. Nameboy is a great site for coming up with domain name ideas.

New Banner

I just used my nifty (but a little rusty) Adobe Photoshop skills to create a new banner.
The food featured is as follows: my version of veggie Pancit (a Filipino rice noodle dish) with Gyoza (upper left corner), Seitan Picatta (lower left corner), Eggplant Rollatini (upper right corner), and Grilled Radicchio with Fig Balsamic Vinaigrette (lower right corner).

I look forward to making more posts and adding more recipes more often!

Greenling at Jo's Coffeehouse for an EcoSocial

Here's a recipe for the sample foods at the EcoSocial at Jo's Coffeehouse on Thursday, April 23rd made with wonderful Greenling produce! Please try to use everything organic especially the strawberries and buttermilk :)

Strawberry & Basil Corn Muffins

1 cup whole wheat flour
1 cup corn flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp dried oregano
1/2 cup oil (I like safflower/sunflower)
1/2 evaporated cane sugar
1 cup buttermilk (or vegans can use hempmilk and 1 tsp lemon juice)
3 TBSP chopped fresh basil
1 1/2 cups fresh strawberries

Prepare a regular or mini muffin tin by lightly oiling it and preheat the oven for 350 degrees. In a mixing bowl combine the dry ingredients. In another bowl whisk together the oil, sugar, buttermilk, and basil. Add the wet ingredients to the dry and stir gently. Fold in the strawberries.

Spoon mixture into the muffin tin, filling each one level to the top. Bake for 30 minutes if making full muffins and 25 for minis. Remove when done and let cool for 10-15 minutes. Serve warm or let cool completely and store in a container in the refrigerator. Makes 10-12 large muffins or 36 minis.

Visit Chef Veggie for more information on how to get wonderful vegetarian meals custom made in your own home!

Happy Earth Day & Happy Anniversary

It's Earth Day 2009!
I hope you have seen the impact of a plant-based diet on your health and the health of Mother Earth. Of all the sources of pollution, the industry of animal agriculture takes the cake. That's why you may have seen the article Vegetarian is the New Prius. Hybrid cars are great but adopting a plant-based diet is something everyone can afford.

It's also Chef Veggie's one year anniversary. I have had a wonderful time making great meals for clients weekly, special dinners, birthday parties and even fun events with Greenling. I plan to continue trying to run my business as green as possible by composting all veggie scraps, buying local and organic food, encouraging the use of Pyrex, shopping with reusable bags,using energy saving cooking methods like pressure cooking, presoaking etc.

To celebrate a great first year in business, I'm offering current and new customers who mention "EARTHDAY" 25% off any service between today and June 30th.
Visit Chef Veggie or give me a call at (512) 914-1543!