korean bbq marinade

I've used Emily Ho's recipe for Korean BBQ Marinade several times for tofu and tempeh dishes. I've never had Asian pear juice, so I usually add a splash of lime juice to help give the recipe a little acidity.

Here served over stir-fried bok choi and carrots, with rice. I almost always add some homemade kimchi to the top.

I love Korean food to begin with, and I like that this is one recipe I don't have to adjust because of my allergies to hot pepper--it's not spicy at all. It's also gluten-free if you use gluten-free tamari instead of soy sauce, which I do for most recipes. It's a little sweet, a little salty--in short, it's my favorite marinade.

Sunday Brunch: Kevin's omelette

In honor of my one-year wedding anniversary tomorrow, I'm going to show you one of my favorite recipes that my husband came up with:

Shredded tofu omelettes! Here with a sauce, some avocado, and a side of tempeh bacon.

Do you have any recipes that you won't make or learn how to make because you love to have other people make them for you? This is one of those for me. Kevin (the husband) came up with this himself, and while he has told me it's simple and I could do it, I refuse to learn because I like having it made for me. So I semi-stay out of the kitchen (as much as that's possible for me) when he makes it, but I'm under the impression that all he does is grate tofu with some egg-type spices (black salt, asafetida, turmeric), mix it all together, and saute it like an omelette. Sometimes it comes apart, but mostly it sticks together, and is great with almost any filling. I especially love spinach and Daiya on the inside.

Someday maybe I'll have Kevin write a guest post on how to actually make his awesome tofu omelettes,  but in the meantime I will just enjoy eating them.

weekend brunch: chesapeake tempeh cakes

I actually made these babies a while ago, but while looking over pictures of brunches past to figure out what to post today, I realized they'd never made it into the blog. They're the PPK's Tempeh Chesapeake Cakes, also in the Vegan Brunch cookbook. Obviously I didn't add hot sauce, and I used finely diced zucchini instead of red pepper (just like I recommend you do to replace chopped bell peppers in yesterday's entry!). They're like what I imagine crab cakes would be if I 'd ever had crab cakes. Served on the side: my boyfriend's famous homemade tofu bacon. I'll write out the recipe sometime this month; it's amazing.

It's sunny and warm in Boston, and everything is such a bright color after all the rain and gray of this week. Happy Saturday!