new recipe cards from pinch + dash!

autumn

market bibimbap and doenjang soup

after a long relaxing holiday weekend, i’m ready to enjoy this beautiful fall weather browsing the open air markets for my next bibimbap. here’s the recipe for last week’s bowl, served ‘round Mama’s Table at SPACE.

MARKET BIBIMBAP

a serving of brown rice 

(I also like to mix brown rice with a little black, red, and white for a beautiful bowl of colorful grains)

a handful of purple cabbage, very thinly sliced

fresh soft tofu - 순두부 (best served warm, fresh from the market)

a handful of seasonal greens (I used green leaf lettuce), roughly chopped

a handful of chives, roughly chopped 

a sprinkle of sunflower (or pumpkin) seeds, lightly toasted

toasted sesame oil

sea salt

for the dressing, combine the following in a small bowl…

a splash of soy sauce

a splash of brown rice vinegar

a splash of sesame oil

a clove of finely minced garlic

a green onion, finely minced

a sprinkle of red chili powder

cook rice and keep warm.

in a small bowl, massage the thinly sliced purple cabbage with a sprinkle of salt and just a bit of vinegar. use your hands to break down the cabbage and release its water causing it to soften. it will turn beautifully bright pink. set aside.

if necessary, heat the soft tofu just a bit to warm it.

toast the sunflower seeds in a dry pan over medium heat until golden in color. remove from heat.

scoop warm rice into a serving bowl. layer with massaged cabbage, fresh greens, tofu and chives. sprinkle with the toasted seeds and a few spoonfuls of dressing. finish with a drizzle of sesame oil for deep umami flavor.

for the doenjang soup…

2-3 thumb-sized pieces of dried kelp (다시마), rinsed well

a few spoons of doenjang paste (miso also works)

seasonal greens (I used mallow - 아욱), washed well and roughly chopped

a splash of soy sauce

boil a pot of water with the kelp while preparing other ingredients (about 20 minutes).

lower the heat to a simmer and ladle a spoonful of hot kelp stock into a small bowl and add the doenjang paste, mixing until smooth. return to the pot and stir. if you prefer a saltier broth, add another spoon of doenjang, mixing in a separate bowl first before adding to the pot.

when the broth is to your taste, toss in the greens and simmer for just a minute until wilted.

remove from heat and stir in a splash of soy sauce to round out the flavor.

serve with market bibimbap or have a soothing cup of doenjang soup to start your morning.

mama's table... dal and rice

this monday was the first Mama’s Table, a weekly sharing of food around the communal table at SPACE.

thanks to my resourceful friend and freegan, josh, we were able to save a giant bag of lemon rinds - discarded from a popular local lemonade stand - from becoming trash and used them to make indian lemon pickles after our dinner of dal and rice. i can’t wait for those sour, spicy pickles to be ready to eat with my dal next time.

kitchiri (dal and rice)… and a beetroot salad

kitchiri is an ayurvedic dish known to detoxify and balance the body. because it is easy to digest, it is traditionally eaten when recovering from illness or by those undertaking panchakarma, an ayurvedic cleanse. there are countless versions of the recipe but no matter which kind of rice you choose or how many or few spices you use, kitchiri is always a simply delicious, belly-warming bowl of goodness. ghee (clarified butter) is usually the foundation of kitchiri but we found a light flavored oil works just as well and tastes just as good.

for the kitchiri…

a splash of light flavored oil (we like grapeseed)
1 onion, chopped
1/2 teaspoon red-pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon whole cumin seeds
6 cups or water
1 1/2 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
sea salt to taste
a bundle of cilantro, finely chopped

in a big soup pot, combine the oil and onion over medium heat, cooking the onions until they soften. add the spices and salt, stirring to release their flavor. stir in the rice and lentils and stir fry for just a few minutes. add water and bring to a boil, then simmer for about thirty minutes or until the rice is very tender. add more water as you cook if you prefer a soupier dish.

check for salt and adjust as necessary. stir in the cilantro and serve warm, with a spoonful of your favorite indian pickle. you can make your own south indian lemon pickles or, if you're not feeling that ambitious, pick up a jar from your local indian grocer. my favorites are mango and lemon – delish!


for the salad…

2 or 3 medium sized beets
a handful of cilantro, finely chopped
a squeeze of lime juice
a sprinkle of cumin powder
a pinch of salt, to taste

combine all of the ingredients together in a bowl and let stand for an hour before serving.

seoul vegan potluck

in only the second month of the seoul vegan potluck , a community was born. it was a lovely sunday afternoon, surrounded by new friends and beautiful food at SPACE, an urban oasis in the center of seoul, where wellness is on the menu daily.

we feasted on moroccan zaalouk, fig and walnut salad, roasted red pepper hummus, ratatouille and a late summer quinoa medley. bellies were full, friendships were made and SPACE was warmed by the coming together of our community in our humble oasis.

thanks seoul vegan potluck for a wonderfully tasty and heart-warming event last weekend and thanks chincha magazine for including my fig salad! can’t wait for next month at casablanca!

BOUNTY | the summer issue from pinch + dash

at last! the summer (er, late summer?) issue from pinch and dash is finally here and available on our website and in our etsy shop! there’s always time for one last summer BBQ :)

for this issue, we collaborated with local businesses and entrepreneurs from around the world (and in our own backyards) who inspire us with the work they do. from korea to canada, haiti to india, BOUNTY is full of stories, interviews and (of course) recipes from people - just like you and me - who are changing the way we eat. so plan that barbeque or picnic in the park and invite your friends and neighbors for a taste of our summer favorites.

in its pages…

kale ceasar salad

coconut rhubarb popsicles

chunky guacamole

zaalouk

lemon drop cookies

kombucha tea

and so many more.

sending love from our kitchens to yours…

pinch + dash

summer

apricot season

time to make some apricot syrup

kale melon smoothie

KALE MELON SMOOTHIE

3 kale leaves

1/2 a banana

1/4 cucumber

1 small asian melon

1.5 cups rice, nut or soy milk

add some SUPERfoods!

+ 1tsp flax seeds

+ 1tsp bee pollen

+ 1tsp spirulina

+ 1tsp chia seeds

banana nut smoothie

BANANA NUT SMOOTHIE

1/2 a frozen banana

a handful of almonds

1.5 cups rice, nut or soy milk

add some SUPERfoods!

+ 1tsp flax seeds

+ 1tsp bee pollen

+ 1tsp spirulina

+ 1tsp chia seeds

pop up dinner | AWAKE issue launch

in celebration of spring and the release of AWAKE - the most recent issue from the kitchens of pinch and dash, danielle (dash) and i cooked our little butts off for a pop-up dinner party in the heart of seoul. it was a memorable evening and a very special one considering danielle (my oh-so-sweet partner in the kitchen) moved back to canada just a couple weeks later.

we and our guests feasted on french lentils, spring greens and handcut yam fries with chimichurri. we had a lovely time, made some new friends, and left with a full belly and full heart.

wishing you all many beautiful meals with your friends and loved ones this spring.

AWAKE | the spring issue from pinch + dash

AWAKE! the spring isssue from the kitchens of pinch and dash is here!

in its pages…

strawberry basil bellini

spring greens with soy miso vinaigrette

french lentils with fennel

olive tapenade with green tea nut crackers

handcut yam fries with chimichurri

coconut date energy bites…

and so many more fresh recipes to awaken your spirit. get it here in our etsy shop.

much love

pinch + dash

spring

sprouted spring rolls

spring has sprung! i know it’s not big news for many of you but, in these parts, we are pretty delighted to be finally enjoying the first sun-shiny spring days. a leisurely alfresco brunch with my friend dawn this morning was a fine way to start the week. the sun warmed our cheeks as we chatted about a project that has long been in our hearts and is finally starting to bloom. i can’t wait to share it with you but you’ll have to be patient as we iron out the details :)

in the meantime, a little inspiration for your meatless monday: sprouted spring rolls

meatless monday with mind yourself chicago

i am so excited to share with you that I will be regularly contributing to Mind Yourself Chicago, an excellent resource and guide on health and wellness in my sweet hometown. as a representative of the meatless monday movement (along with oprah, michael pollan and paul mccartney), Mind Yourself has asked me to share a new vegetarian recipe each monday to inspire chicagoans to eat one meatless meal a week in support of a healthier planet and a healthier you.

it is no secret that a vegetarian diet reduces your risk of chronic (preventable) conditions like cancer, cardiovascular disease, diabetes and obesity. going meatless once a week is a great way to ease into a more plant based diet while improving your health and reducing your carbon footprint. it may also inspire you to try new foods and tap into your kitchen creativity!

if you’re not convinced just yet, here are some compelling reasons to go meatless… at least just once a week!

IMPROVE YOUR DIET. 

hundreds of studies suggest that diets high in fruits and vegetables may reduce your risk of cancer. enough said. a healthy vegetarian meal is a great way to put more nutrients on your plate and add variety to your diet.

LOVE YOUR HEART.

replacing saturated fat-rich foods (like meat and dairy) with foods that are rich in polyunsaturated fat (vegetable oils, nuts and seeds) reduces the risk of heart disease and diabetes.

LOVE YOUR BODY.

vegetarians have significantly lower body weights and body mass indices and are at much less risk for obesity.

LIVE LONGER.

the consumption of red and processed meat is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality.

REDUCE YOUR CARBON FOOTPRINT. 

it is estimated that the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions responsible for climate change worldwide … far more than transportation.

the water needs of livestock are tremendous. an estimated 1,800 to 2,500 gallons of water go into a single pound of beef. tofu produced in california requires 220 gallons of water per pound.

about 40 calories of fossil fuel energy go into every calorie of feedlot beef in the U.S. only 2.2 calories of fossil fuel is needed to produce a calorie of plant-based protein.

choosing to cut back on meat consumption once a week can save the planet and create world peace! ok, i’m getting excited. but really… every bit counts. and as you become a healthier, more conscious eater, you will inspire others to do the same. 

“be the change you wish to see in the world.” - gandhi

rotation

the colder months have left me feeling pretty uncreative in the kitchen and i think i’ve lived on a rotation of five dishes all winter. after confessing my guilt about this to my favorite food friend recently, she gently responded that winter is the perfect time for laying fallow and allowing yourself to take a rest. 

i’m just starting to understand the effect the seasons have on us in this way living in florida for almost a decade, i had forgotten the natural pattern our bodies and spirits follow mirroring the cycle of the seasons. but spring is almost here and i feel the stirring within… spring is a good time for giving back after all i’ve soaked in during my hibernation.

as for those five dishes…. they flex a little but pretty much all revolve around my current essentials: plenty of seasonal veggies, a drizzle of sesame oil, poached eggs, a mix of brown and black rice with millet, and dried seaweed (i’m addicted to wrapping rice with it).

re-purposed

korean roof tile re-purposed to hold silverwear

colorful breakfast skillet

a colorful breakfast skillet… for dinner!  herbed fingerling potatoes pan fried with sauerkraut, purple kale, chives, and a couple of runny nested eggs.

quarter the potatoes (or cut the tiny ones in half) and roast on an oiled pan with plenty of salt, pepper and herbs - fresh or dry. once potatoes are cooked through and golden brown, set aside and saute the sauerkraut for about ten minutes to bring out its deep earthy flavor. toss the potatoes back in the pan, making a few holes for the eggs. crack an egg in each nest, keeping the yolks in tact. sprinkle with chopped kale and cover, allowing the eggs to cook - just a minute or two if you like them runny like i do, or a little longer if you prefer them well done. remove from heat and sprinkle with fresh chives and a pinch of red pepper powder or cayenne. this dish is so pretty, don’t bother trying to serve it on individual dishes… eat your breakfast (or dinner in this case) korean style and share it straight from the skillet!

kombucha

pretty bottles of kombucha… made with mulberry leaf tea brought home from my temple stay in the mountains last fall. hoping my morning drink will fill me with the same sense of calm and awakening that temple did :)

winter citrus

morning at the market

a perfect morning at the market getting ready to start the spring issue!

bibimbap

bibimbap with sauteed sauerkraut, winter greens and toasted pumpkin seeds…

from HIBERNATE, the winter edition from the kitchens of pinch and dash

gingerbread

vegan, gluten-free gingerbread

from HIBERNATE, the winter edition from the kitchens of pinch and dash

pinch and dash | new logo

the kitchens of pinch and dash…

like our new logo?

HIBERNATE

HIBERNATE, the winter edition from the kitchens of pinch and dash

red wine mushrooms over polenta

red wine mushrooms over polenta

from HIBERNATE, the winter edition from the kitchens of pinch and dash

sri lanka

shortly after setting foot on unawatuna beach on sri lanka’s south coast, we heard that happy spice restaurant was one of the best kept secrets on the beach. complete with four small tables under a thatched roof, the unassuming restaurant was always full at mealtimes. It could easily take an hour for your freshly prepared food to come out of the kitchen but any frustration with waiting was quickly appeased with the first taste of chintha’s rice and curry. It was our kind of place.

chintha is a local woman, about my age, mother of two brilliant and beautiful kids, and the possessor of an unforgettable smile and a contagious spirit. she runs the kitchen with her mother and cousin at her side, dishing out sri lankan home cooking to satisfy the soul. with the kids running through the kitchen and a full house of hungry people, chintha remains admirably cool, taking her time to carefully prepare her food with love and patience.

eating at happy spice at least once a day, we became quite close with the family so we trusted their recommendation for an ayurvedic doctor to help mayo when he was struggling with a persistent case of heat rash. the medicine man came to the restaurant every other morning to give mayo a rub down with healing plants and herbal oils. i made good use of this time hanging around the kitchen with chintha, chatting about food and learning the secrets behind her grandmother’s recipes that make up the menu at happy spice. the food is surprisingly simple, a perfect balance of flavors and served in proportions that could rival anything ‘supersized’. but no matter how much we ate, we left happy spice feeling nourished, loved and… HAPPY :)

india

in a place where hundreds of yogis make their home each year, one would imagine fresh healthful hippie food would be in abundance. in mysore, india where my husband and i spent the last month transforming our bodies and calming our minds through the rigorous practice of ashtanga yoga, i found myself hungry (starving!) for the foods that would feed my aching body as satisfyingly as the experience was feeding my spirit.

with a community so focused on finding strength and balance, it was surprising that the options for feeding that strong, balanced body were limited. indian food, delicious though it is, is just too heavy for a post-yoga meal and too spicy and acidic for dinner when your wakeup call is before sunrise. the yogi-run brunch cafes understand the kind of simple fare that our bodies crave after such an intense workout; replenishing us after every ounce of energy was depleted while still keeping us feeling light and healthy. but it just felt wrong to be eating tofu scrambles and millet pancakes when in INDIA, a country with one of the most deliciously fascinating cuisines in the world!

karmically, we found sandhya, a local woman who cooks a typical mysore-style lunch fit for yogis, served fresh and in demand daily. i found out about sandhya before my trip from the lovely sarah b., a friend and fellow blogger over at mynewroots.blogspot.com. ironically, sarah has been cooking up some healing sattvic (pure) food from sandhya’s cookbook, Mysore Style Cooking, and has been dreaming (from her kitchen in copenhagen) of visiting mysore for a first-hand taste. when I arrived in mysore, i quickly found out how to get to sandhya’s and reserved our seats for lunch the next day. the food was perfect, just as I expected. the spread changes daily but always includes a variety of freshly prepared and perfectly spiced vegetables, salads laced with shredded coconut, fragrant rice, tangy yogurt, and chapatti (whole wheat flat breads) - served family style around a long table in sandhya’s humble dining room. after two months of traveling and being lost without a kitchen, i was thrilled to find out that sandhya was short on help and was in need of an extra set of hands.

after cooking for her family and for others for so many years, sandhya is very particular about how her food is prepared and about who prepares it. her current helper is a beautiful young woman and mother of two who has been working in sandhya’s kitchen since she was 8 years old. i was truly grateful to be given the opportunity to cook with these two women and was inspired by them in innumerable ways. after winning the hearts and bellies of many yogis passing through mysore year after year, sandhya was able to publish her gorgeous cookbook and is currently working on her second, a collection of festival foods. Mysore Style Cooking has long been sold out in mysore and I am excitedly awaiting my copy to arrive in the mail so I can share some of the recipes with you! in the meantime, if you are interested in indian or ayurvedic cooking, pick up a copy for yourself and bring the smells of mysore to your own  kitchen.