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Tag Archives: vegetarian

Rolled omelette with seaweed

21 Thursday Jan 2016

Posted by Zoli in breakfast, eggs, gluten free, healthy, kids lunchbox ideas, Korean, omelettes, party bites, peanut free, Sauces, snacks, Vegetarian

≈ 3 Comments

Tags

egg roll, 계란말이, 김, go chu jang, kim, Korean omelette, nori, seaweed, vegetarian

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계란말이, Gyeranmari, Korean egg roll with seaweed (kim,김). If you don’t like seaweed, you can make this pretty egg roll with vegetables, meat or seafood. It’s delicious and pretty. Also, it tastes good at room temperature so makes a good boxed lunch food.

Ingredients:
3-4 eggs, blended well
1 1/2 sheets of kim (dried seaweed)
a little oil
salt and pepper

flat bottomed wok or frying pan
2 thin spatulas for turning
sushi rolling mat

Serve with ketchup (or a little go chu jang mixed with soy sauce)

If you’ve never made this, here’s a good video. She makes it look easy!

1) Heat up a non-stick frying pan or wok on low
2)Pour in a little of the eggs and swirl around to coat bottom
3) Let eggs partially cook and lay a sheet of kim on top. Use the two spatulas to gently fold over the top corner.
4) With the spatulas, move the omelette/seaweed up to the top of the frying pan and pour in a little more egg mixture in the vacated space at the bottom of the frying pan. Add a little more seaweed onto this bare egg.
5) Keep cooking on low and rolling the the omelette over the seaweed at the top. Roll, cook, roll, cook, and add the remaining egg to the bottom of the omelette until done.
6) There should be a little bit of raw-ish egg left to complete the egg roll. The raw egg will help the roll stick together.
7) Cook the completed roll on all sides until all sides just golden colored.
8) When done, remove from frying pan and roll up in a sushi rolling mat to help form its shape. Leave to rest for a few minutes. Then slice.
9) Enjoy with ketchup as the Koreans do or serve with any sauce you fancy. I like go chu jang or other spicy chili sauce. This morning we ate ours with go chu jang and a little soy sauce.

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A no lobster roll… There is no lobster in this roll

19 Friday Jun 2015

Posted by Zoli in sandwiches, Street food, Vegetarian

≈ 3 Comments

Tags

artichoke, hearts of palm, lobster roll, picnic, summer, vegetarian, veggie lobster roll

veggie lobster roll

I do miss lobster. Lobster and sushi. So far not enough to go out and eat it though. If I think about it too much, I just feel too darned bad for the lobster. And shellfish in general.

One time my friend threw a big summer party and ordered a whole bunch of crabs for a crab boil. Then one of the barrels of crabs tipped over. They scampered away, waving their claws menacingly, desperately trying to stay alive and not get boiled to death. It was quite a pathetic sight. I felt pretty bad for them. To make it worse, at the last minute several people couldn’t make it and there were just too many cooked crabs for everyone to eat. My friend tried over the next few days to get through them–crab salad, soup, etc., but a good few of them were just wasted.

So as much as I would like to be by the beach with a lobster roll and a cold beer, I’d rather eat the veggie roll made with artichoke and palm hearts (and a cold beer on my deck). A most light and simple sandwich. Still summery. Still nice. NOTHING like lobster of course.

For those who haven’t had lobster rolls, there are various strong opinions about how to prepare them–what kind of roll to use, what kind of lobster meat, etc. To my mind, the traditional buttered and toasted roll is best, and the dressing on the lobster should be fairly simple–mayo, lemon, paprika… So when making a veggie version, I stuck with that principle and used a mixture of artichoke and palm hearts to mimic the softness of lobster meat and hopefully, the subtle flavor.

Ingredients for no lobster rolls
makes 4 rolls
1 can artichoke hearts, drained
1 can hearts of palm, drained
1 celery stalk, chopped finely
4-5 tbs mayo (more or less, up to you)
1-2 tbs fresh lemon juice
1 tsp sugar
1/2 tsp paprika
butter
fresh ground sea salt and black pepper
traditional rolls or hot dog buns with the ends sliced off
Serve plain or with lettuce and tomato

1) Chop half the hearts of palm and half the artichokes into larger pieces and the other half, chop smaller. You want different texture in the roll.
2) Mix the mayo, lemon juice, sugar, paprika and salt and pepper together and taste. Adjust seasoning if needed. Add more or less mayo as you like.
3) Add in the hearts of palm, artichoke and celery and mix. Let sit for 30 min to an hour to marinate.
4) Spread the inside of the rolls with butter and toast them on a frying pan or grill.
5) Add the filling, sprinkle a bit more paprika and serve.

Enjoy!

veggie lobster roll

veggie lobster roll

veggie lobster roll

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