Vegan Kimchi Fried Rice, from the new Bold Flavored Vegan Cooking cookbook! So easy and WAY delicious!
Y’all, something exciting has happened today! Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick by Celine Steen is out in the world! I saw this book before it was printed, and I’ve been eagerly awaiting its hardcopy version. Plus, now I can share this tasty Kimchi Fried Rice recipe from it with you, and believe me it’s SO good.
Before I get into the recipe, let’s go over this book a little bit! Celine, who has co-authored some amazing books, finally has a book of her own. And with it, she is setting out to prove what so many of us vegans know, vegan food can be PACKED with flavor. She dives up the chapters simply with “Savory”, “Spicy”, “Sweet”, and “Staples”. Plus, the adorable, “Meet and Greet Your New BFFs (Bold-Flavored Friends)” which talks about essential kitchen tools, what “umami” is, and “vegan sources of bold flavor”.
And because Celine is awesome, the blog tour includes quite a few recipes from the book! If you’re curious you can check her list out on her beautiful site, Have Cake, Will Travel. Personally, I’m super excited to try out the Balsamic Berry Panna Cotta and the Smoky Kale with Chickpeas and Peanut Miso Drizzle. I can nearly HEAR the food bursting with flavor and I haven’t even tasted it, yet!
But, what I have tasted, is this amazing Kimchi Fried Rice. This dish comes together quickly and is a total flavor bomb, true to the book’s title. The caramelized onions complement the tangy kimchi, and balance out what can sometimes be a pretty sour food. This dish can be served as a side, or be made an entrée with tofu, peanuts, scallions and more. Now, I’m going to go eat my leftovers!!
After the success of the last product review I did, I thought it’d be super helpful for me to fit these in every once in a while! For this review, I’m covering a brand new product from Ripple Foods. Like, so new that it’s not even on their site yet! And the newcomer to their line of non-dairy milks is the Unsweetened Vanilla Ripple Pea Milk.
If you’ve not heard of Ripple, allow me to give you some background on them! The founders come from backgrounds of innovation, sustainability, and creation. One was a cofounder of Method (the popular soap brand), and the other has made breakthrough after breakthrough in the scientific community, then eventually got into sustainable food.
In 2015, the two created Ripple Foods with plant-based milks, that were tasty, but also nutritious. That being said, two things set their products apart from what’s on the market already. It’s vegan milk made with yellow peas! So, that was kind of weird for me, at first; because I don’t associate those two things. And because of the pea blend they use, “Ripptein“, each milk is high in protein. As much as 8g per serving! Peas also use less water in production, than almonds, which is something to consider.
I have to say, for a while I didn’t check this line of products out, even though I had heard good things from others. I just wasn’t too sure about the pea thing! But now, I’m kind of obsessed. To be thorough, I tried the Unsweetened Vanilla Ripple Pea Milk in a variety of applications, including by itself. So, let me take you through my process, and feedback.
In this summer’s informal series of zucchini recipes, we have reached #2! I had so many requests for zucchini bread that I knew I couldn’t pass up on a fun version of it. And yes, I know it’s hot, but it’ll be worth it to have your oven on for an hour with Cherry Chocolate Zucchini Bread being the outcome. Even with this massive loaf I somehow still have SO MUCH FREAKIN’ ZUCCHINI!
There are worse problems to have, right? Like I don’t know, maybe having rats make your tomato plants their personal buffet? Because that’s happening right now. I’ve built a fortress around them, yet, they still have gotten to the tomatoes. I ordered an outdoor/solar-powered Ultrasonic Repeller with strobes, that should be here in a couple of days. In the meantime, I’m praying to the tomato gods that it will work and that I’ll be able to keep the fruits, because right now I’m feeling defeated in this war.
If you have any vegan-friendly/organic tips for keeping the rats from eating my tomatoes, I am WAY OPEN to any of them. So far, I have netting and bricks all around the plants, I’ve sprinkled cayenne everywhere. I set up small, spotlights on the tomatoes, even. (who knowwwsss?!?!) And everything else I read just says poison them or set up traps, and obviously I’m not down for that. So, let’s here those tips! <3
Let’s get back to the happier side of gardening and this cherry chocolate zucchini bread. Like I said, I have plenty of zucchini, so this is a nice way to use up one of the smaller ones. Plus, I found beautiful organic cherries at the grocery store the other day and almost forgot about them. Oops. So, in the bread they went! For some added flavor and richness, I added chocolate chunks, which was a great idea.
I also used coconut sugar instead of brown sugar, but you could use either. Or you could do a 1/2 & 1/2 split for a little sweeter version of this. I like having the bread on the less sweet side, so that I can either spread vegan butter or jam on it, depending on my breakfast feels. If you’re feeling generous, make this recipe in 3-4 small loaf pans (baking about 35 minutes), and gift them!