• About
  • Recipes by topic
  • Vegan Recipes

lushesfood

~ luscious food from us lushes

lushesfood

Tag Archives: Kim chi

Kim Chi Waffles

08 Monday Jan 2018

Posted by Zoli in breakfast, brunch, Vegetarian

≈ 4 Comments

Tags

breakfast, Kim chi, vegetarian brunch, waffles

I lean towards the spicy and savory side of things, especially breakfast. If you’re like me and have some kim chi knocking around in your fridge, then these are for you.

Ingredients
makes about 6 waffles
2 cups flour
1 tsp sugar
1/2 tsp salt
4 tsp baking powder
2 eggs
2 cups milk
1/2 cup olive oil
1 cup leafy kimchi, strained and chopped, such as napa cabbage. Don’t use a chunky kim chi like radish as it will be hard to close the waffle iron. For these waffles I used a homemade radish and guylan kimchi and I did have to hold the waffle iron closed! They were yummy though.

1) Sift dry ingredients together
2) whisk wet ingredients till fluffy and add to dry. Whisk till batter is smooth.
3) Add in kim chi and mix
4) Cook waffles as you would normally and serve

These are delicious on their own with butter but even better with a fried egg and a spicy chili sauce, I promise you 😉

Advertisement

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...

Korean Vietnamese spring rolls

25 Monday Jan 2016

Posted by Zoli in gluten free, healthy, Korean, party bites, peanut free, rice noodles, Sauces, vegan, Vegetarian, Vietnamese

≈ 7 Comments

Tags

Kim chi, Korean spring rolls, mung bean noodles, vietnamese dipping sauce, vietnamese spring rolls

finished rolls-3

finished rolls-9

finished rolls-8

finished rolls-7

finished rolls-6

Sadly, I’m down to my last jar of kim chi. I started with five jars, but when you put kim chi on everything it tends to disappear pretty quickly. Recently I’ve made kimbap, kim chi eggs with goat cheese, kim chi quesadillas, kim chi and avocado toast, kim chi pizza bagels, kim chi tartine, kim chi on tomato barley stew (gross), and kim chi in my ramen (well, naturally). This morning it was kim chi in my spring rolls. YES!

These are so light, fresh and tasty it’s like biting into a salad of nutritious goodness. I felt like every bite was doing my body good. And really so needed after the wintery, snowy weekend of excess. I had to shield my eyes from all the empty wine bottles in the recycling bin. Oh dear.

I used my homemade vegan radish kim chi for these, but any kim chi will do.

Ingredients
Spring roll skins
rice, glass or mung bean noodles
tofu
kim chi
soft lettuce

Vietnamese dipping sauce
soy sauce (or fish sauce if not vegetarian)
vinegar or lime juice
sugar
red onion
red chili
fresh garlic
cilantro (optional)

First make the dipping sauce

1) I’m sorry I make these sauces so often that I don’t measure anything. Start a small portion and add more ingredients to make it to your taste.
2) Add some soy sauce to a small bowl (perhaps 1/4 cup) and then about half that of rice vinegar or a tsp of fresh squeezed lime juice.
3) Add 1/2 tsp sugar, one thinly sliced chili, about 1 tsp of minced onion and 1 clove of minced garlic.
4) Stir to combine and taste. Should have a nice balance of salty/sour/sweet/spicy. If it’s not quite right, add more soy or vinegar or chili to correct it. There’s no cement rule about these sauces.

To make the kim chi spring rolls

1) Cut the tofu into thin slices and shallow fry in oil until crispy and golden.
2) Wash lettuce and cut away any hard stems. I used the green soft parts of gem lettuce.
3) Soften the noodles according to the recipe on the packet. I used mung bean threads which only had to be soaked in hot water for 10 minutes. Then drained.
4) Prepare a small plate of cold water and a clean flat area for rolling.
5) Take a spring roll skin and dip it into the cold water briefly. Shake away excess water and lay on rolling surface. It will start to soften very quickly.
6) My technique is to start with lettuce, then a pile of noodles, the tofu and then the kim chi. Carefully and as tightly as possible, roll up the sides. Then fold the bottom of the spring roll skin over. This may take a few tries to get right. I have made probably a hundred spring rolls and I’m still crap at rolling. The main thing is you don’t want them too baggy or it will all fall apart when you take a bite.

Serve with the dipping sauce and enjoy!!
assembly-1

assembly-2

assembly-3

assembly-4

assembly-6

assembly-7

assembly-8

assembly-10

finished rolls-1

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Email
  • Print
  • Tumblr
  • More
  • LinkedIn
  • Reddit

Like this:

Like Loading...
← Older posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 328 other subscribers

Recent Posts

  • Vegan pho
  • Sweet and spicy plantain
  • Vegetarian/Vegan Bánh Bèo – Savory steamed rice cakes
  • Stuffed arepas
  • Arepas

Recipes

  • breakfast
  • British
  • brunch
  • cheese
  • Chinese
  • Columbian
  • comfort food
  • cookies
  • dessert
  • drinks
  • french
  • gluten free
  • Guyanese
  • healthy
  • indian
    • dahl
  • italian
  • Japanese
  • kids
  • kids lunchbox ideas
  • Korean
  • luxurious leftovers
  • Malaysian
  • Mexican
    • tacos
  • Middle Eastern
  • party bites
  • pasta
    • pasta sauce
    • rice noodles
    • soba noodles
    • udon noodles
  • peanut free
  • pizza
  • pizza sauce
  • Polish
  • quick and awesome
  • salad
  • sandwiches
  • Sauces
  • Singaporean
  • snacks
  • soup
  • spanish
    • tapas
  • spices
  • Street food
  • Tea
  • tex mex
  • Thai
  • the basics
    • bread
      • baguette
      • ciabatta
      • English farmhouse loaf
      • flatbread
        • chapati
        • paratha
      • fougasse
      • naan
      • pain rustique
      • pita
      • roti
      • rye sourdough
      • sandwich loaf
    • crepes
    • eggs
      • omelettes
    • homemade cheese
    • pastry
    • rice
      • basmati
        • lemon rice
        • pulao rice
      • jasmine rice
      • risotto
  • tomato sauce
  • Uncategorized
  • vegan
  • Vegetarian
  • Venezuelan
  • Vietnamese

Archives

January 2023
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Jul    
© copyright lushesfood 2013

Blogroll

  • Discuss
  • Get Inspired
  • Get Polling
  • Get Support
  • Learn WordPress.com
  • Theme Showcase
  • WordPress Planet
  • WordPress.com News

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • lushesfood
    • Join 328 other followers
    • Already have a WordPress.com account? Log in now.
    • lushesfood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: