Tired of holiday treats & what not? I’m not, but if you are, this new recipe may brighten up your life or light up your tastebuds. Try out my version of my favorite Korean dish Bibim Naengmyeon, which is anything but winter apropos. The word “bibim” means “mixed” & “naengmyeon” means “cold noodles” – sound like the perfect dish for summer? Pretty much! However, if you want to prepare a post-workout meal, this would be it. We all know y’all get sweaty after hitting up the gym, so cool down with this carbilicious meal. Don’t be fooled by the noodles; sesame seeds, tofu (if you decide to add it), & egg are great sources of protein. You can get a good amount of amino acids & vitamins from this meal, so don’t you dare underestimate the power of the noodle dish! Add more veggies to pack more vitamins, minerals or even mushrooms for Vitamin D. Let’s welcome the brand new Gregorian calendar year with a new noodle recipe under your belt, shall we?
Nikon D5300
Happy Christmas to all of you observing it & a very, very happy holidays to those of you who aren’t. The holidays make December one of my favorite months, especially because Christmas is the perfect excuse for my entire family & close friends to gather around over a huge feast & partake in gift-giving. Seeing my huge family during the holidays makes the day so enjoyable & something I look forward to every year. The food, the company, the drinks, the scents, the desserts, & the fun, there’s so much sensory overload, how can you not be overwhelmed with joy? Speaking of senses, did you know that scent is one of our 5 senses that is closely tied with memory? I’m sure most of you already know that, so let’s drive this point even further: Holiday Diffusers. Make your home smell exactly like the happy holidays with essential oils, vodka (or rubbing alcohol), a glass bottle, & diffuser reeds.
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Since arriving in California to spend Winter break, I’ve felt awkwardly sluggish. I don’t know if there’s something in the air or if my body is taking on the persona of a geriatric patient with back pain because sitting in a flying tube for 6+ hours without food is upsetting, but it’s taking me 3x as long to edit photos. I have a thousand photos to get through–no exaggeration, I’m serious–but it feels like work so I keep taking breaks. Even the thought of posting a recipe seems so daunting to me, yet I posted two effortlessly last night, at 1 AM. None of this is so bad, I think my brain reverts back to being an annoying teenager whenever I’m in my room. None of the things I do for the website is even difficult besides the coding, so I’m just complaining to complain…like a teenager. This doesn’t mean I’m an angsty teenager who’s glum, I’m anything but – I’m quite happy, but full of complaints concerning the fog in my brain. Note to self: you’re in your 20s, be a real adult.
In any case, like a wealthy parent who’s too busy to spend time with their kid, I’m going to buy your love & forgiveness–for neglecting the blog & not socializing with you for the last month–with two new recipes & gallery updates. Two weeks ago on Instagram, I posted a photo of Sesame Peanut Noodles. If you wanted the recipe, here it is. A month ago, I posted a photo of Falafel Salad with Tzatziki & if you wanted the recipe for Tzatziki, well here it is. I find being productive via TB is really rewarding, yet my brain is still yawning. At least I work with a smile on my face, regardless. My reason for happiness is simple really: food. Food always manages to make me happy & the company I surround myself with makes enjoying the food even better.
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Just in time for Halloween, Tea Time Thursdays gets an added layer of sweetness in the form of pumpkin chocolatey goodness. Guess where this inspiration came from? Pinterest. I have this love/hate relationship with Pinterest – the photos I pin from my own website barely get any pins, but when more popular pinners pin my photo, well, my site gets a flurry of views, but no new followers. I’m going to break this 1k follower barrier somewhere eventually! I’m looking at you, Instagram.
As I’ve mentioned previously, more pumpkin delights will be shoved in your eyeballs. Forgive my inappropriate coffee mug – I stupidly left my teacups at home, but they’ll be back in Boston with me in January. So, let’s dive right into pumpkin goodness.
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Spring rolls, also known as egg rolls, are deep-fried rolls of goodness that are often made with meat & accompanied by a sweet & sour sauce. However, the Vietnamese adapted the Chinese Spring Roll a bit differently & pair their rolls with fish sauce. Fish sauce is absolutely essential in Vietnamese cuisine & can found in nearly every recipe–even dessert, I kid you not–the way soy sauce can be found in many other Asian cuisines. Spring Rolls are not to be confused with Summer Rolls, which are also called Salad Rolls. If you’re on the Southern Hemisphere or in an area that is still experiencing summer, try a Veggie Summer Roll recipe or a Baked Cod Summer Roll. These are perfect for the trending Meatless Mondays & very filling. Cheap, efficient, fresh, what’s not to love?
But it’s not summer in Boston, so I can’t appreciate a Summer Roll in this climate as much as I would in the summer. I need something warm & in a bowl, so I made Bun Cha Gio Chay: Vietnamese Noodles with Vegan Spring Rolls. It’s a bit time consuming, but well worth it, especially when you’ve made extra spring rolls you can freeze & enjoy at a later time. This recipe is excellent for autumn – freshly boiled rice vermicelli, fresh herbs & vegetables, & deliciously hearty spring rolls. I’ve made this recipe vegan friendly, I don’t yet have a vegan fish sauce available, but you can try out Vegan Miam’s Brilliant Fish Sauce. I like that she used pineapple juice, but the key component to making a vegan fish sauce with a tang is vinegar, which wasn’t used in Rika’s recipe. I’d recommend adding vinegar, especially because fish sauce is sweet, tangy, & pungent.