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

 

Save Print

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.

Five months ago, I published a post about my Champagne Birthday, styled by the wonderfully talented soon-to-be-mama Holly Bowman. In the post, I wrote down some goals I wanted to accomplish before my next birthday. A little recap:

Some major goals I have for this year are:

-Write and develop an e-book   (To receive your FREE copy, subscribe along the sidebar!)

-A full layout redesign including my recipe index (HUGE thanks to Minimalist Baker for their video tutorials)

-Posting more frequently (this will much easier when I am not in school full time)

-Taking more photographs besides food

-Find a form of exercise I enjoy (just signed up for a ballet class! Yes I am going to be terrible but that’s ok!)

-Take an overseas trip

-No more buying coffee (especially since I buy excellent coffee beans for home) 

-Get my drivers’ license (yeah I know…)

I keep a little notebook with me everywhere I go so I can write down goals as I think of them and better yet, crossing them off as I accomplish them. For me, it is the best way to stay on track. Every few weeks, I write down my action plans to best accomplish these goals and it is wildly satisfying to cross them off my list in ink. So my progress so far:

-The eBook in is the works and I have an editor! I recently attended a “How to Build an eBook” seminar lead by David from The Healthy Maven which was an invaluable source of inspiration.

-The redesign is coming soon with a much better recipe index layout.

-With school officially done (for now), posts will be more frequent. I am aiming for twice a week minimum.

– The season has changed and green things are popping up all over the place. My camera will be making trips with me outside of my kitchen!

-Finding a form of exercise: I tried a 7-week ballet class and it wasn’t for me. I did sign up for hot yoga with my best bud. We actually became friends after working out together for a 5K run and it has been amazing to reconnect with her through this experience. Exercise regimes are made better with a support group or friend.

– My overseas trip has been cancelled but for good reason! I opted to go to Texas for Vida Vegan Con instead of an overseas trip. I feel that this trip would benefit my other goals better than a vacation. Plus, I get to meet some of my favourite vegan bloggers in person! I will probably fangirl so hard that I will be too shy to actually speak to any of them.

– The daily trip to the café near my house has been made much easier since they moved across town so no more coffees that I did not make at home. I have saved $60 a month times 5 months = $300!! 

– I have not done a single thing to get my driver’s license. Yikes!

But I have added the goal of writing at least 500 words a day and not just about food related things. I was recently tagged on Instagram by Amy Le to reveal some things about myself that may not have come up on my site. I confessed that I originally started this blog to become a better writer but because of school, my non-blog related writing has taken a backseat. With school being over now, this is the time to get into a writing routine and creating the habit of sitting down to write. No more excuses! This is my time to better myself and I plan use every moment I can.

This guacamole is a favourite among my friends that I work with (We are all too close to call each other “coworkers”). I brought it into work and we all devoured the container in a matter of minutes. Restaurant servers are always hungry since no one actually gets a break from work and our dinners usually consist of cold fries and maybe a slice of garlic bread with buffalo sauce. They kept asking when this recipe would make an appearance and their persistence has paid off. Roasting the jalapeño adds complexity to this guacamole but the avocado maintains its buttery taste. I originally added 2 full roasted jalapeños to this recipe but found it overpowered the fresh taste of the guacamole and left my mouth on fire. One jalapeño was still fairly mild so I used one and a half peppers but if you like it hot, feel free to add two.

Print

Yum

Roasted Jalapeño Guacamole

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

• 1-2 jalapenos
• 1 teaspoon extra virgin olive oil
• 2 large ripe avocados, pitted. 1½ to smooth and the other half diced.
• ½ cup lightly packed cilantro leaves
• Juice of 2 limes
• 1 small garlic clove
• 1/3 cup diced fresh tomato
• 1 small shallot, minced
• ¼ - ½ teaspoon fine grain sea salt*
• Serve with:
• Corn chips*
• Veggie sticks
• Cherry Tomatoes

Instructions

1. Preheat oven to 400 degrees and line a small baking sheet with tinfoil or parchment paper. Drizzle the peppers with the olive oil on the sheet. Roast for 20 minutes, turning halfway through the cook time. Set aside to cool.
2. Meanwhile, in the bowl of a food processor add 1½ of the avocado, cooled roasted jalapeno, cilantro, limejuice and garlic and blend until smooth. Transfer the mixture to a medium bowl and add the tomatoes, minced shallot, cubed avocado and ¼ teaspoon of sea salt. Mix until just combined.
3. Cover and press the guacamole with plastic wrap, refrigerate for 30 minutes to let the flavours meld together. *If you are serving it with salted corn chips, try some of the guacamole on the chip before adding more salt.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

http://www.sproutsandchocolate.com/roasted-jalapeno-guacamole/

The post Roasted Jalapeño Guacamole appeared first on Sprouts & Chocolate.