My friend Kristen and I have only been friends for the past 4 years and yet, I can’t imagine a time when I was without her. She is the best kind of person and I am so grateful to her friendship every day. When we are together, everything is effortless and comfortable. She motivates me, challenges me, and makes me want to be the things that self-doubt hadn’t allowed me to believe before. When I wanted to start Sprouts & Chocolate, she was so supportive and sent me messages every day with words of love. She is a writer and the editor of my eBook, Sprouts & Chocolate: Uncooked. Kristen is not a vegan but she does enjoy big vegan bowls, especially with a spicy sauce. She and I both have a love of Korean food and she is always willing to try out new dishes at our favourite place. She has visited Korea a few times and has a little more knowledge than I do of the ingredients of our local Korean market.Once I purchased gochujang, a red chili paste, I became obsessed with it. It is spicy, sweet, salty, and pairs well with cold noodles. This is not an authentic recipe. Bibimbap is traditionally served in a hot stone bowl with meat, vegetables, and an egg over rice. It is absolutely delicious but in most restaurants, impossible to get a vegan version. This homemade version is easy and just as tasty. Even if you don’t make this bowl, I recommend to keep the sauce. It tastes great on your basic rice and vegetable bowls.

I hope you and your friends can share this bowl together. Cheers to good friends and good food! Kristen is also a writer and her site is Dark Clark, a writing blog focusing on thriller and horror fiction. P.S. The red chili paste used for this recipe can be found at most Asian markets. If you live in Toronto, I found mine here.

14 posts down, 16 more to go! See you tomorrow for Day 15: OMG the President is coming! Missed Day 13? Check it out here. 

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made a recipe from this post? I would love to see it! Use the hashtag #screcipe on your social media. 

5.0 from 1 reviews

Cold Udon Noodle w/ Spicy Bibimbap Sauce

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

This is not an authentic recipe. Bibimbap is traditionally served in a hot stone bowl with meat, vegetables, and an egg over rice. It is absolutely delicious but in most restaurants, impossible to get a vegan version. This homemade version is easy and just as tasty.

Author: Jessica DeMarra

Recipe type: Main

Cuisine: Korean

Serves: 2

Ingredients

• For the Spicy Bibimbap Sauce:
• ½ cup gochujang paste
• 2 garlic cloves, minced finely
• 2 tablespoons toasted sesame seed oil
• 1 tablespoon low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame seeds + more for garnish
• 
  
• For the Bowl:
• 8 ounces tempeh, rinsed and cut into 8 thin pieces
• 2 tablespoons low sodium soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon prepared bibimbap sauce
• ½ tablespoon toasted sesame seed oil
• 
  
• 2 bundles of udon noodles
• 4 cups baby spinach
• 1 carrot, peeled and shaved in long ribbon
• 1 cup shredded purple cabbage
• 
  
• Optional:
• 1 sheet of nori, cut into thin strips (I use scissors to cut mine)
• Vegan kimchi

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Make the bibimbap sauce and set aside.
3. Whisk together soy sauce, vinegar, and 1 tablespoon prepared bibimbap sauce. Marinate the pieces of tempeh for 20 minutes, turning halfway through. Transfer the tempeh to the baking sheet, cover with tin foil, and cook for 15 minutes. Uncover, flip, and spoon on a little of the bibimbap sauce to each piece of tempeh. Cook for another 10 minutes, the sauce should be dry and stick the tempeh.
4. While the tempeh is cooking, cook the noodles according to the package's directions. Drain and rinse with cold water until the noodles are chilled.Toss with some sauce and set aside.
5. In the empty pot, add a steamer basket and a few inches of water. Steam the spinach until just wilted. Put spinach in a clean dish towel and squeeze out the excess water.
6. Divide the ingredients to each serving bowl and top with extra sauce. Garnish with extra sesame seeds if you like. Serve and enjoy!

Nutrition Information

Serving size: 2-4

3.3.3077

The post Day 14 Vegan MoFo: Cold Udon Noodle w/ Spicy Bibimbap Sauce appeared first on Sprouts & Chocolate.

I bring them with me to my desk, reviewing recipes to make or adapt to my liking, I bring them to bed and Mark puts them back onto the bookshelf when I, inevitably, fall asleep while reading. I believe that a well written cookbook can make a reader feel like they are in the kitchen of the writer. Writing a cookbook or blog is inviting people into an extension of their home. I feel I have dined with people I have never met before by making their recipes.I have been following Sprouted Kitchen for quite some time now. Sara’s recipes and Hugh’s photography constantly motivate me to practice just that little bit more, behind the camera and in my kitchen. Their book, The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, is one I grab frequently since Mark and I eat a lot of bowls.

The mixture of grains, fresh vegetables, and protein, topped with a great tasting sauce fuels my body and soul. I enjoy its simplicity in making and its variations of toppings. Bowls are a big part of my weekly meal plan and with this book to guide me, the possibilities have grown tremendously.

Some may think the term “hippie” is offensive but, like Sara, I use it with the utmost endearment.

12 recipes down, 18 more to go! See you tomorrow for Day 13: Kitchen Tour. Missed Day 11? Check it out here.

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

FYI: This post does contain an affiliate link from Amazon. If you purchase the Sprouted Kitchen cookbook through the link, I receive a teeny commission from Amazon. It does not increase the cost to you at all. 

SC Hippie Bowl w/ Citrus Miso Sauce

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This recipe doubles well so you can have leftovers for a work lunch or dinner the next day. If you don't want to use tofu, steamed edamame beans work well.

Author: Jessica DeMarra

Recipe type: Main

Cuisine: vegan

Serves: 4

Ingredients

• 8 ounces extra firm tofu, pressed and cubed
• 1 tablespoons fresh lemon juice
• 2 teaspoons toasted sesame seed oil
• 1 teaspoon pure maple syrup
• Fat pinch of red chili flakes
• ¼ teaspoon fine grain sea salt
• 1 cup short grain rice
• 2 carrots, peeled, trimmed, and shaved into thin ribbons
• 2 cups finely shredded red cabbage, massaged in 1 tablespoon fresh lemon juice
• ½ ripe avocado, cut into sliced
• Black or white sesame seeds (optional)
• Red chili flakes, if you like it spicy (optional)
• 
  
• Citrus Miso Dressing:
• ¼ cup raw cashew butter
• ⅓ cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon white miso
• 1 tablespoon toasted sesame seed oil
• 3 teaspoons pure maple syrup
• Red chili flakes, to taste

Instructions

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Rinse and drain the rice. Add it to 2½ cups of boiling water, bring back to boil, turn down heat, cover, and simmer for 30 minutes or until the rice is tender. Drain any excess water and fluff the rice.
3. While the rice is cooking, toss the cubed tofu in the lemon juice, sesame seed oil, syrup, salt, and chili flakes. Bake for 20 minutes until crispy, flipping halfway through.
4. Meanwhile, add all the ingredients for the sauce in a blender. Blend until smooth. Set aside until you are ready to dress your bowls.
5. While the tofu and rice are cooking, prep your vegetables.
6. When the rice is tender, add it to the bowls, then the veg and cooked tofu, and dress with Citrus Miso Sauce. Add sesame seeds and chili flakes if you desire.

3.3.3077

The post Day 12 Vegan MoFo: SC Hippie Bowl w/ Citrus Miso Sauce appeared first on Sprouts & Chocolate.