Happy Soup Season everyone!!! I love love LOVE soup because it’s one of the most non-intimidating ways to learn how to cook!! This week, I got a little creative with my butternut squash soup by adding what I had in my pantry, namely apples! I’d never added apples to a soup before, but I was so glad I did. The tart flavor gives this soup just that hint of acid that will make it memorable. #veganrecipes #easyrecipes #healthyrecipes #soupseason

Hi there! For the #recipes featured in this video: Soondooboo Jjigae: 1/2 tbsp neutral oil 1/2 tbsp sesame oil 3 to 4 tbsp gochugaru 1/4 cup diced onion 2 scallion whites, chopped 1/2 cup diced zucchini 1/2 cup diced potato 2 cloves garlic, minced 2 tbsp soup soy sauce 3 cups vegetable broth 1 piece dashima (dried kelp) 3 to 4 tubes soon tofu 2 scallion greens, chopped . Add both oils to a medium dutch oven or ttukbaeggi (Korean earthenware pot) over medium heat. Add gochugaru and allow it to roast in the oil, until it begins to froth. Add onions, scallion whites, zucchini, potato, and garlic. Stir until the veggies are evenly coated and then deglaze the pot with soy sauce. Add the vegetable broth, together with dashima. Add the soon tofu and bring the pot to a boil. Reduce heat to medium low and let it took for about 15 minutes, until potatoes are tender. Garnish with scallion greens before serving with a bowl of rice. Enoki Mushrooms: Mix together 2 tbsp potato starch, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp ground turmeric, 1/4 tsp black pepper. Dredge your mushrooms in the dry mixture and then fry them in a little oil. #koreanfood #soondooboo #enokimushroom #storytime

How my attachment style got me dumped. #heartbreak #breakupstory #grwmstorytime

Hey everyone! Here’s the recipe for my Longevity Kimbap! 2 cups brown rice (uncooked) 1 large sweet potato, mashed 2 tbsp gochujang 2 tbsp fruit vinegar 1 tsp maple syrup 8 ounces super firm tofu, cut into batons 1/2 cup pickled radish 1 cup julienned purple cabbage 1 cup julienned carrots 1 cup boiled spinach 1 cup steamed eggplant 1 tsp garlic powder 1 tbsp low sodium soy sauce 8 sheets roasted nori Preheat oven to 475° F. Cook your rice and through your sweet potato in the oven. While rice is cooking, mix together gochujang, 1 tbsp vinegar, maple syrup, and 1 tbsp water. Add half this sauce to your tofu until well coated. Spread your tofu out on a baking sheet and place in the oven for about 25 minutes, until crispy on the outside. Remove and set aside. Steam your eggplant and add garlic powder, soy sauce and remaining fruit vinegar. Remove baked potato from oven, mash it up. Get everything ready for assembly. Add 1/4 of your cooked brown rice to about 80% of your standard nori sheet. Then, take a second piece of nori and fold it so that it’ll cover JUST the rice. Then add your filling ingredients like in the video (keep same colors together if you can!). Roll it up, cut into pieces, add a little more sauce, enjoy! Each roll has 20 grams of protein, 7 grams of fiber! :) #longevityrecipe #koreanfood #running #marathonrunning

The BEST vegan kimchi jjigae recipe ever!