Korean-Inspired Black-eyed Peas and Kale Bowl Featured

Authors: Fatfree Vegan Blog

HTTP/1.1 200 OK Date: Sun, 13 Jan 2013 16:23:08 GMT Server: Apache Expires: Sun, 06 Jan 2013 16:23:09 GMT Cache-Control: no-cache, must-revalidate, max-age=0 Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Link: ; rel=shortlink Last-Modified: Sun, 13 Jan 2013 16:23:09 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Korean-Inspired Black-eyed Peas and Kale Bowl | recipe from FatFree Vegan Kitchen

by Susan Voisin on January 7, 2013
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Korean-Inspired Black-eyed Peas and Kale Bowl

I’m seven days late in saying this, but Happy New Year! Coincidentally, I’m 2 days early in wishing myself a Happy Blogging Anniversary. That’s right, on January 9 this blog will be 7 years old. I wish I had something profound to say about that, but frankly, I ran out of wise words on my third anniversary! Everything I wrote then still applies, and I am still thankful to all of you who read this blog for giving me an audience for my low-fat (and often off-beat) concoctions.

As you probably know, I like to start off every year with the traditional meal of black-eyed peas and greens. However, I don’t feel compelled in any way to make either the peas or the greens in the traditional Southern way. Just take a look at my last post, a round-up of some of my favorite New Years recipes, and you’ll see that I’m all over the culinary map. This year I was inspired by a visit to The Wandering Buddha, a wonderful vegan Korean restaurant that my family and I visited while in New Orleans for Christmas. The sweet and spicy flavors of the two appetizers, three entrees, and three desserts that the three of us shared (we pigged out) reminded me why I like Korean food so much.

Korean-Inspired Black-eyed Peas and Kale Bowl

So for this year’s black-eyed peas and greens, I went back to an old favorite Korean recipe, bibimbap. It is, to my mind, the prototype for all those “rice bowls” you can find in vegetarian restaurants–lots of tasty vegetables with a protein served on top of rice, drizzled with a spicy sauce. For non-vegans, the protein is usually beef and a fried egg, but I’ve always substituted either baked tofu or seasoned edamame. Black-eyed peas are not a traditional food in Korea, but I thought they’d taste great seasoned with garlic and ginger and a little Korean pepper flakes. And I was right! I rounded out the bowl with a favorite soybean sprout salad; this time, I reduced the soy sauce, sugar, and sesame oil by two thirds, and it came out much lighter on the sodium, fat, and sugar but still flavorful.

Note: Though I mention a couple of special Korean ingredients, this recipe can be made with ingredients commonly found in almost any grocery store. If you’re interested in trying more Korean flavors, I recommend starting out with gochuchang (also spelled gochujang and kochuchang), the spicy pepper paste that has a flavor that’s hard to replace. You might also want to try gochugaru, Korean red pepper flakes, which are not as hot as crushed red pepper and have a deeper, smokey flavor. Both can be found in Korean grocery stores and online.   

More Korean Food Inspiration

Korean-Inspired Black-eyed Peas and Kale BowlGrilled Baby Eggplants with Korean Barbecue Sauce
Korean Noodle Stirfry
Korean-Style Cucumber and Edamame Salad
Vegan Korean Mushrooms and Tofu Stew at Spice Island Vegan
Vegan Shindangdong Style Ddeokbokki (Korean Spicy Rice Cake) Recipe by The Vegan 8 Korean
Bulgogi Style Tofu at Manifest Vegan

Enjoy!

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HTTP/1.1 200 OK Date: Sun, 13 Jan 2013 16:23:08 GMT Server: Apache Expires: Sun, 06 Jan 2013 16:23:09 GMT Cache-Control: no-cache, must-revalidate, max-age=0 Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Link: ; rel=shortlink Last-Modified: Sun, 13 Jan 2013 16:23:09 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Korean-Inspired Black-eyed Peas and Kale Bowl | recipe from FatFree Vegan Kitchen

 

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