What do vegans eat? These are the tantalizing treats of my autumn eats. From warm hearty soups to wholesome salads, lasagnas and sweet fruity ice-cream. I’ve collated a selection of dishes to encourage you into the kitchen and reinvigorate your taste buds.
Plain and blueberry pancakes with sliced bananas and agave nectar, an expectant cup of coffee and morning orange juice. (By the way, I save the coffee for after breakfast as the caffeine blocks the body’s uptake of calcium in the orange juice.)
For lunch on Sunday I was able to dig into the left-over food from out Veg* potluck the night before. I enjoyed hearty bean and vegetable stew, carrot soup and some side dishes of hummus, bread and olives.
Dinner is Vietnamese Spring Rolls. Vietnamese is one of my go-to restaurants when out with friends as there’s always something I can enjoy. Rice paper spring rolls are also really easy to make at home, once you’ve mastered the finicky business of rolling them. In fact I find it great fun to serve friends at a table with pre-sliced vegetables, fruits and sauces, and allow them to create their own delights. Preparing a meal, like enjoying a meal, can be valuable bonding time.
Mornings don’t always run as smoothly as planned..so weekday breakfasts are usually marmite or peanut butter on toast. But if it’s super cold and I’m all ‘adventurous’ I’ll make some porridge. Today I was not adventurous.
You may’ve already experienced the delight that is Marmite (or its copy-cat sibling Vegemite) but did you know that it’s super-chock packed with B12?!? Brilliant it is.
It’s been a hectic day, so I opted for a meatless and eggless Dolsot Bibimbap 돌솥비빔밤 (Fresh Bibimbap where the rice frys in a hot dish) It’s a fast and healthy food from the local Gimbap Chonguk 김밥천국 for 3,500won. It’s spicy, super filling and packed with vegetables. Meatless and eggless Dolsot Bibimbap has between 350-500 calories, that’s more than the regular Bibimbap because of the oil in the rice.
For Dinner it’s a simple stir fry with tofu and an assortment of vegetables. I love stir fry’s because you can use most vegetables. Personally, I like to use stringy mushrooms in place of noodles.
Lunch is an array of roasted and toasted vegetables. Sliced and toasted eggplant, roasted beets (in a little oil and herbs) and my favourite herbed scalloped potatoes.
Vegan Lasagna. Instead of cow’s cheese we sprinkle firm tofu with nutritional yeast to add a cheesy flavour to the rich herby tomatoes. I also recommend tons of pepper.
Breakfast is toast on the run with a banana and coffee – I’ll spare you the picture. Whereas Lunch is far more interesting. An enormous salad and soup bar. I adore a large selection of healthy buffet choices so that you may eat to suit your craving. You can get your fill without filling guilty (sorry about that pun).
After the delicious meal of Vietnamese spring rolls on Monday, I attempted my own version. I cooked a selection of vegetables with tofu and a little sriracha sauce. Then served with green and red lettuce, bok choi, soy sauce, peanut sauce and a few cups of warm vegetable stock for soaking the rice paper in. Rolling your own is so much fun and can be a challenge, as it’s not something you’re likely to get right the first time. It’s a bonding activity, elongating the dinning experience and creating some amusing moments.
On Thursday my work colleagues take me out for lunch. We drive out of town deep into the country to a specialty Bibimbap 비빔밤 and Pashan 파전 restaurant. The surroundings are stunning. It’s a traditional Korean spread. A plethora of side dishes is presented to us, including roasted garlic and peppers, seaweed soup with ground peanuts, sweet soybeans, marinated mushrooms, spicy cabbage (vegan) and of course kimchi (not vegan). I dig into the bibimbap (lower right hand side), and then into the pashan (upper left) – a vegetable pancake with leek, cabbage, carrot and mushroom. Most pasang have fish in them but my co-workers are super considerate and ask for it to be vegan friendly. Out comes the mokale 막걸리 (rice wine) and soju 소주 . Thankfully I’m not driving.
Dinner, must be my favourite meal. My best friend created vegan samosa’s from scratch- that’s the dough, potato and carrot curry filling and side salad. These are painted with a little vegetable oil and baked to reduce the calories you take on by frying them. They tasted delicious. Thankfully we had some left over to take to work the next day for lunch.
Friday night dinner? That would be spicy vegetable curry with lemon cake and vegan ‘ice-cream’ for desert and a few bottles of red wine for good measure.
In Seoul for the weekend so we eat at this little Korean restaurant Saturday whilst shopping in Myeong-dong. Ham-less and eggless gim-bap please (that makes it veganlicious). They also serve all manor of Korean food able to be veganized if you ask the right question.
And dinner is an Indian & Nepali Restaurant beside Hong-gik University names Shanti (Peace). Have you worked out that I love Indian? We shared two curries some rice and nann. To be sure the food was vegan I asked that Ghee (animal lard) be omitted and read the back of the wine label. Easy stuff.