Three Things I Cooked During My Time Off
I may not have been writing, but you better believe I was still cookin’!
Before I get into it, let’s address the elephant in the room: it’s been a while since I posted. I don’t know that many people were pining for my content these past few months, but I know that I certainly missed writing.
What happened? Well, I got a job writing content for a great company. I get to work from home, which means I get to each lunch in the sunshine daily. I get to take walks around the neighbourhood, arms slowly filling with treasures left on curbs by my neighbours. Most of all, I get paid to write.
I promise you, one of many things that remained the same was how excited I get to cook something amazing and tell you all about it.
Let’s look at some of my favourite recipes from my time off Medium without any further ado.
Hyosun’s Bibimbap from Korean Bapsang
Trust me when I say my partner and I have gobbled up a slightly modified version of this recipe at least ten times since I found it back in February.
I subbed vegan beef strips for the beef, omitted the egg, and adjusted the veg to whatever was in my fridge. The balance of the stir-fried veggies, the crunch of the marinated cucumbers, and the rice is beautiful. It’s a great combination of savoury, salty, and smokey flavours!
My favourite part of Hyosun’s post is that she has taken such care to outline each step in lots of detail, right down to what rice to use and the origins of the dolsot–the earthenware bowl traditionally used to serve bibimbap.
This dish is excellent for beginners, and she’s got a tofu version on her blog that I can’t wait to try!
Dini’s Sri Lankan Chicken Curry from The Flavour Bender
Let me tell you when I say I love this curry recipe … I mean, I really love it. Like, “stand over the pot, siphoning teaspoon after teaspoon of the gravy just to “check” that it’s still tasting alright every 30 seconds” love it.
I’ve also used many different proteins in this recipe: oven-baked crispy tofu, vegan chicken, and chickpeas. No protein on the planet wouldn’t carry this curry with anything but respect.
Dini has a recipe for homemade curry powder if you want to make it yourself! I highly recommend procuring some Sri Lankan curry powder for this recipe. Dini says you don’t need it if you can’t find it anywhere, but do it if you can. It’s an entirely different flavour experience than your standard curry powder. It’s smokier, spicier, and much more flavourful.
I also appreciate Dini’s inclusion of a list of attributes your prepared curry should have. That certainly helped me ensure I did everything right the first time around.
Sam’s Easy Vegan Macaroni Salad from It Doesn’t Taste Like Chicken
Sam’s website is chock-full of inspiration if you, like me, are a Canadian 90s kid who misses old, non-vegan favourites. She’s got classics like butter tarts, Nanaimo bars, and a mac and cheese seasoning powder reminiscent of a familiar bright orange concoction.
Not only that, but her macaroni salad is immaculate. It’s perfection. It’s equal parts vinegary and salty, creamy and zingy. It’s got the crunch of the pickles and celery and the soft, springy macaroni. It’s the perfect side to a barbecue, and it’s one we’ve been making on repeat for our lunch prep.
Final Thoughts
I hope I’ve given you some culinary inspiration you can take into your kitchens. These recipes are guidelines you can utilize to create something delicious and uniquely your own. Get creative, and enjoy the process. Happy cooking!
