Vegetarian Soondubu (Korean tofu stew)

 Vegetarian Soondubu (Korean tofu stew)*

Super spicy as-is, but feel free to add chili peppers if you like to make your eyelids sweat like I do! The Korean ingredients are easy to get and inexpensive on Amazon, or visit your favorite local Asian market.

Ingredients:

• 1 Tbsp. cooking oil
• 1 Tbsp. gochugaru (Korean ground red pepper )
• 1/4 cup kimchi [I like Wild Brine Korean Style which I get at Lazy Acres]
• 5 garlic cloves, roughly chopped
• 2 cups low-sodium vegetable stock [I like Edwards & Sons]
• 2 tsp. gochujang (Korean hot pepper paste), or 3 Tbsp. sriracha sauce
• 2 tsp. dwenjang (Korean bean paste)
• 8 oz. silken tofu
• 3.5 oz. beech mushrooms, enoki mushrooms, or similar
• 1/2 zucchini, thinly sliced
• 2 leaves bok choy, chopped into bite-size pieces
• 1/4 cup water
• 1 Tbsp. minced garlic
• 2 green onions, chopped
• 1 egg (optional)

Directions:

1. Heat a cast iron dutch oven or similar heavy pot over high. Lower to medium and add oil.
2. Add gochugaru and stir until oil turns red.
3. Add kimchi and chopped garlic. Stir well to coat with oil and cook for 1-2 minutes.
4. Add stock. Stir in gochujang/sriracha and dwenjang. Bring to a boil and cook 1-2 minutes.
5. Add tofu in one big chunk. Gently break into large chunks with a wooden spoon. Boil for 8 minutes, gently stirring occasionally.
6. Add zucchini and water.  Stir.
7. Add bok choy, minced garlic, and mushrooms. Stir well. 
8. Stir in egg.
9. Turn off heat. Stir in green onion. Cover and let sit few minutes.
10. Serve over brown rice.

*Adapted from "Vegetarian Soon Tofu Jjigae" at food52.com

Lentil Mushroom Soup with a Kick!

 Lentil Mushroom Soup with a Kick!

This soup is multilayered and absolutely delicious - it is more than the sum of its parts! And it's so easy to make - perfect for a weeknight, especially paired with a salad and a piece of crusty baguette. Enjoy!

Ingredients:

• 3 Tbsp. avocado oil or other neutral cooking oil
• 4 cups of water and enough vegetable bouillon cubes or paste for 4 cups of water OR 4 cups of pre-made vegetable stock
• 8 oz cremini mushrooms, roughly chopped or thickly sliced
• 1/2 package TJ's pre-cooked lentils (or more for heartier soup)
• 1/3-1/2 package TJ's frozen brown rice, nuked
• 3 cloves of garlic, roughly sliced
• Handful of collard green leaves, kale, or chard, torn into bite size pieces
• 2 green onions, roughly chopped
• 3 Tbsp. white wine
• 1/2 tsp. turmeric powder
• Black pepper to taste
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. coriander
• Handful of cilantro leaves
• 1/2 can TJ's coconut milk (full or reduced fat) [if it's separated, just use half of the solidified part and half of the liquid]
• 5-6 threads of saffron, crumbled between your fingers

Directions:

1. Heat a large pot over high heat for one minute. Add oil. Add mushrooms, lower to medium-high heat, and stir frequently to prevent sticking, about 2 minutes or until just starting to brown. Add white wine and cook one more minute.
2. Add water and bring to a boil, then dissolve bouillon cubes OR add stock and bring to a boil. Lower heat to medium and leave at a simmer.
3. Add turmeric, pepper, garlic powder, onion powder, paprika, and coriander. Stir well.
4. Add cilantro and greens and stir well. Continue cooking and stirring occasionally for 3-5 minutes.
5. Add coconut milk and sliced garlic and stir until coconut milk is dissolved, about 1-2 minutes.
6. Add lentils and rice. Stir well.
7. Turn off heat. Add green onions and saffron. Stir well and let it sit, covered, for a few more minutes before serving.