Banana Tahini Hemp IRON Waffles.

My boyfriend is an athlete.  He runs 2 marathons a year, can do 1,500 pull-ups per workout, and spends about 50% of his time planning other athletic milestones.  When we went vegan, we were both worried that he wouldn’t be able to keep up with this kind of lifestyle.

Truth is, vegans do have be a little careful about making sure they get their vitamins.  BUT, no more so than non-vegans.  The only thing that’s different is WHAT you have to watch for.  Vitamins B12 and D, and of course, protein and iron.

So, I try to find creative ways to sneak protein powders and other enriched ingredients into our everyday. This morning, I incorporated some hemp protein into our waffles to make these amazing, gluten free, DELICIOUS fluffy dream cakes.  I topped them with basically everything in my fridge.

Recipe here.  Enjoy and then hit the weights!


Kickin’ Gochujang Pesto, Because Boring Ole’ Pesto Was Getting Boring.

So, I’ve been eating pesto about 1-2 times per week these days.  Ever since I discovered just how easy it was to make and how FREAKING unbelievable it tastes with just about everything, it’s become one of my “go-to” dishes.  It literally takes 15 minutes, from start to finish, and you can even have your pasta cooking while you pulse all the ingredients in your food processor.

But, after having pesto 8 times in a month, I decided it was time to spice things up a bit–literally.  And thus, gochujang pesto was born.  Because I’ve realized that gochujang makes just about everything more delicious.

Check out there recipe here.


My No Fuss Un-Fuck-Up-Able Fuh.

A good friend asked me to veganize some pho.  When I think of pho, I think of very cold winters, Argyle Street, just north of the Green Mill, where resides some of the best pho you’ll ever have, with the smell of fresh thai basil and liquorish curling up into your face, still red from the Chicago bluster, until your stomach comes to life.

The key to a good pho is the stock.  How to recreate the rich, velvety beef broth that serves as the foundation for pho?

I turned to one of my favorite tricks on the book:


Otherwise known as dried kelp, it serves as the base for tons of Korean soups and chigaes, and as I suspected, it was the PERFECT base for my vegan pho.

You can check it out HERE.

That Time I Got Lost In Italy.

I’m not much of a traveler.  I’m too anal for that level of “fly by the seat of your pants” flexibility.  I like to plan every millimeter of my life, so endless days of required absence from structure is a little unnerving for me–particularly if I’m in a country that doesn’t speak the same language as me, doesn’t have all the foods I’m used to, and has questionable commitment to personal hygiene facilities (i.e., bathrooms).

But, over the past decade or so, I’ve learned to accommodate my planning obsession while letting myself loosen up for travel.  Last year, I took my first ever trip to Europe (chronicled here) and fell deeply in love with Rome–particularly Trastevere.  I loved stepping out of our little flat and breathing in the yeast wafting from the bakery just next door, or falling asleep to the crooning voices of carousers every night.

Going to Rome this year as a vegan, though, was a little intimidating.  I had no idea what to expect from a country that views almond butter with mistrust and doesn’t really understand the purpose of kale.  But, Rome did not disappoint.  Cheeseless pizza on every menu and plenty of egg-free pasta to make this carb lover quite happy.

AND dairy free gelato at every single fucking corner!!!

Here are some photos from my trip!!

That Time I Went Vegan…

Hey guys, I am so thrilled, honored, tickled, and excited to share this article that was published in The Mash-Up Americans: an astonishingly refreshing publication about what it’s like to be a mash-up.  Can’t think of a better way to describe my blog–The Korean Vegan.

Check it out here!


Running Again.

I realize this is supposed to be a food blog, but, to be honest, I feel like the recipes really address that.  I don’t understand why this theme REQUIRES me to do MORE writing, but since it does, I decided to write about whatever the fuck I want to write about.

I went on my second run since I decided to start training for the half later this year.  To be specific, I haven’t actually started training yet–that doesn’t start until I’m in Rome.  But, I figured it would be better if I slowly transitioned into running again, in lieu of just diving into it.  So, I ran 7 miles last week and 5 miles this week.

The run wasn’t hard, but it wasn’t easy.  I had to keep telling myself that the trick is to run at a comfortable pace, and not get bogged down by paces and passing and all that stuff.

It’s really hard not to get too discouraged, though, when an 83 year old man who’s basically shuffling along in the oldest pair of sneakers on pavement passes you.  Followed by the two middle-aged housewives decked out in their Lululemon, and then, by the speed walker.

Yeah, that last one hurt.

I keep telling myself that it’s not about speed, it’s about endurance.  These folks could be on mile 1, while I was on mile 4.  They might never be able to last longer than 3 miles or 5 miles or even 8 miles, while I was training for 13.1 miles.  And then, of course, there were all the folks that didn’t pass me, the invisible runners behind me who either kept apace at some set distance or fell behind.

I didn’t wear my earphones today, so I collected snatches of conversation on my route.

“I mean, she’s like totally embarrassed…”

“Oh yeah, his older brother used to work for the State Department…”

“So many people out here today… bikers, runners…”

Anyhow, this concludes my first ever blog post on here.

Let’s all eat this cake, now.