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The Korean Vegan

Bread and Breakfast

Sunflower Seed Butter Toast

This Sunflower Seed Butter Toast recipe is stupid simple, but absolutely delicious. I hesitate to even call it a “recipe,” really, since it’s just a few ingredients on toast. I suppose if you made the bread from scratch, this might qualify as a real recipe, but I digress… I included this on here because when I first went vegan, it was my “comfort meal.” It was the very first thing I ate every single day, no matter where I was: toast, nut/seed butter, and fresh fruit. Why am I including it on the blog? Well, I get so many “What I eat in a day” requests, and the truth is, it varies, except when it comes to breakfast.

Over the past few months, I’ve subbed sunflower seed butter for almond butter after reading up on how almond butter might make it tough on our bees, but the concept is still the same. I’m delighted to report that sunflower seed butter is not only more sustainable, it’s, in my opinion, way more delicious!

One question I get a lot is whether I believe in eating breakfast or have ever tried intermittent fasting. Here’s where I come out on that—I don’t care? After battling with diets and food issues for more than half my life, I’ve come to the realization that the single most important thing you can do for your health (both mental and physical) is to find something that helps you stick to good habits. I go to bed each night looking forward to my Sunflower Seed Butter Toast and depriving myself of that in the morning is going to do me no favors in the long run, trust me.

Whether you eat breakfast or not, this Sunflower Seed Butter Toast is a perfect snack, easy lunch, or even or a light dinner (I usually double it for dinner, if I’m in a pinch for time).

Sunflower Seed Butter Toast

Print Recipe
1

Ingredients
  

  • 2 slices whole wheat bread toasted
  • 1 Tablespoon sun flower seed butter
  • 2 whole strawberries sliced
  • 1/2 banana sliced
  • 1 teaspoon maple syrup
  • 1 teaspoon cacao nibs

Instructions
 

  • Slather that sunflower seed butter on your toast.
  • Place sliced fruit over seed butter.
  • Drizzle with maple syrup.
  • Sprinkle with cacao nibs.
  • EAT.
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Sunflower Seed Butter Toast was last modified: May 13th, 2020 by the.krn.vegan@gmail.com
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I veganize Korean food. I Koreanize everything else.

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the.korean.vegan

The Korean Vegan, Esq.
Earlier today, I watched a video of a white man en Earlier today, I watched a video of a white man encourage his 3 year old son to “make fun of his Asian uncle” by pulling the corners of his eyes back into slits.  When confronted by a number of Asians explaining how offensive the video was, he grew defensive, claiming it was “just a little fun.”
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Several years ago, someone asked me what the big deal was about white people making fun of my eyes.  He claimed, “people make fun of my appearance all the time, I guess I’m just not as sensitive as you.” Being bullied for one’s appearance is always wrong and can definitely be traumatic no matter what. But when that appearance is tied to your ethnicity, and when that ethnicity is outnumbered, that kind of bullying can take on a different level of harm. If someone makes fun of my nose, I may spend the rest of my life hating my nose. But if someone makes fun of my eyes—an attribute tied to my Koreanness—then I not only hate my eyes, I also hate my Koreanness.
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Bottom line, I never thought that in 2021, I’d have to explain why making “Asian eyes” to an Asian is offensive, inappropriate, and insensitive.  But apparently, it’s a message that continues to be in demand. In lieu of yelling at people, though, I thought I’d just share a story.
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Finally, a couple translations: “Dominick’s Language” is what I used to call English, because it was the gibberish my Dad spoke at the grocery store. “Sohknehbok” is Korean underclothing, something my grandmother made me wear in summer, lol, because she was always afraid I would catch my death.
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You can find the recipe for Tteokbokki (or its popular sister recipe, Rabokki) on my blog.
I’ve been grappling with this a lot lately—the I’ve been grappling with this a lot lately—the feeling that people automatically question my authenticity, are waiting for me to screw up and reveal my non-Koreanness. I’ve been called out for using the wrong ingredients, providing incorrect translations, even typos in my hashtags—all as if these errors somehow serve as proof that I’m not as Korean as I “pretend” to be. This makes me so angry sometimes because I feel like so much of my work is directly on behalf of the Korean and Korean American community, and my choice to avoid animal products shouldn’t just erase that. Over the past two years, I’ve spent a great deal of time researching for my book. I talked to my family, went to South Korea, and educated myself on the ingredients I took for granted. But I worry that ppl will see “Vegan” after the word Korean and assume that I’m immediately disqualified from participating in the discourse of diaspora. I even thought about changing my @ but I like the challenge implied by joining Korean and Vegan. Even if it makes me nervous! Lol.
Jumeok bap for Oppa. Jumeok bap for Oppa.
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