6 October 2008
The vegan month of food blogging continued through the weekend, beginning with Friday’s dinner.
Ever since Adam joined our family, we’ve tried to incorporate Korean meals in our rotation, but after a few failed attempts, we’ve mostly stuck to going out to eat at Korean restaurants. However, Adam’s now taking Korean classes, conveniently located in one of the community rooms at a Korean grocery store, so we stocked up on some staples and I tried to make a reasonably authentic meal.

The main dish is vegetable mandu (the little dumplings on the bottom right), which I purchased frozen and then pan-fried and steamed at home. They were pretty decent but they didn’t brown as much as I’d hoped they would, so next time I’ll cook them a little longer. The dipping sauce in the middle is supposed to contain plum extract, but I forgot to buy any, so I used agave nectar instead, which seemed to work. The kimchi was also purchased, but I made spinach and seasoned green bean sprouts.
Everybody scarfed down the meal quickly, so I was pleased to have a successful Korean meal at home, even if it wasn’t all made from scratch.
On Saturday I realized it had been far too long since we’d had hummus (recipe from Veganomicon), so I pulled out the food processor and quickly puréed a yummy snack for Adam and me. I used a bulb of roasted garlic this time, which made for a much richer flavour. Adam thought it should be eated directly out of the bowl like ice cream.

Not that I blame him. It was that tasty.
Lastly, we had a potluck to attend Saturday night, so I put together one of our favourite salads, Corn and Edamame Salad (also from Veganomicon).

It’s cold and crunchy and the combination of tamari and rice vinegar makes for a delicious dressing. Plus the toasted black sesame seeds give it a little extra colour.
Adam’s been asking for muffins, so I’m hoping to find a little time to bake this week. I think pumpkin muffins sound rather seasonal…
Tags: corn and edamame salad, hummus, korean cooking, mandu, veganmofo, veganomicon