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Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

Welcome. I’m so glad you are here.

Sujeonggwa: Korean Persimmon Punch 수정과

11/20/2020

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I enjoyed this beverage when I lived in South Korea several years ago. It was served to me several times at the end of a meal in lieu of a dessert and I found it to be warming and nourishing. A thoughtful and light way to end a meal that was often composed of sour, pungent kimchi and spicy side dishes.  In Korea they used dried Hachiya persimmons known as hongshi. This year I had an absolute glut of Fuyu persimmons but my hongshi stash was nearly gone and it would be at least a month before I could get more. A swap was made and the results were wonderful. 

Another change was that I decided to simmer the dried Fuyu persimmons with the spices, which you wouldn’t do with hongshi unless you don’t mind a cloudy beverage. Typically this punch is quite sweet but I will leave it up to you to determine the amount of sugar added.


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Greens with Gochugaru Vinaigrette + Toasted Sesame

10/16/2020

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This vinaigrette is a riff on a sauce common to many of the side dishes that are found all throughout South Korea. Side dishes, or banchan, are staples for every and any Korean meal. Even a cheap ramen shop will offer a small tray of kimchi and daikon pickle. 

Gochu, or Korean chile is responsible for the ubiquitous red color found throughout the dishes of the peninsula. It’s a medium spicy chile and you should feel empowered to add more or less depending on your heat preference.


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