A Tastier-than-Takeout Asian Flavor Invasion

My parents live in Orlando, about 15 minutes away from Disney World (tough break, huh?), and I recently visited them over Memorial Day weekend. No, for real…seeing my parents was the main motivator. Not my fault the Happiest Place on Earth shares their same zipcode!

Anyway, during that visit, we made reservations at Morimoto Asia—a new Eastern fusion restaurant in Downtown Disney (I’m a nonconformist Disnerd who refuses to call it “Disney Springs,” by the way). I ordered their signature menu item Korean Boribap, a traditional half-rice/half-barley dish mixed with kimchi, bean sprouts, sushi grade fish and egg yolk.

And now…I want boribap for like every single meal. Damn you, Morimoto. Chinese takeout has lost its appeal for all eternity. So, what’s a girl to do when these random boribap cravings hit? Create my own riff on the original. Duh.

In this version, I swapped out the kimchi for kale, made it vegetarian by opting for mushrooms instead of meat, then tossed in radishes for some color and texture. Also, for the sake of convenience (read: laziness), I just used rice. Let’s call the finished product Boribap 2.0—a healthy weeknight “quick fix” when you’re feeling Asian but can’t bear the sight of another to-go carton loaded with MSG. Yep, this recipe’s a game changer!

meatless marvels korean boribap

Ingredients:

2 cups Baby Kale

2 Eggs (cage-free)

1 cup Jasmine Rice

1/2 cup Mushrooms (sliced)

1/2 cup Radishes (sliced)

2 tbsp. Sesame Oil

2 tbsp. Rice Wine Vinegar

1 tbsp. Soy Sauce (low sodium)

1 clove Garlic (minced)

Preparation:

  1. Pre-heat a stockpot on the highest stovetop setting, pour in 1 1 /2 cups Water and bring to a rolling boil.
  2. Add the Jasmine Rice, reduce the heat to low, cover the stockpot with a tight-fitting lid and allow the rice to simmer, stirring occasionally, until all the water is absorbed.
  3. Pre-heat a skillet on the medium stovetop setting, coat the bottom with 1 tbsp. Sesame Oil and stir in the Kale, Mushrooms and Radishes, then sauté the vegetables until they soften.
  4. Pre-heat another skillet on the medium stovetop setting, coat the bottom with cooking spray, crack the Eggs directly into the skillet and allow them to pan-fry until the yolk sets.
  5. Whisk together the Soy Sauce, Rice Wine Vinegar, Garlic and remaining tbsp. of Sesame Oil in a small mixing bowl.
  6. Pour this mixture on the rice, stir thoroughly to combine and portion out the rice into 2 serving bowls.
  7. Distribute the vegetables evenly over the rice, then top each bowl with a fried egg for some hearty protein.
Korean Boribap

that yolk though…mildly foodgasmic.

Summertime Fine with a Salad the Side

Summer is my favorite time of year for several reasons. Warm weather. Beach weekends. Fireworks. Outdoor cookouts. My birthday month. And fresh, vibrant, delectable veggies!

Speaking of summery produce in all its glory, this girl’s been busy testing new recipes lately. And, I’m pleased to report the results are successful.

Like…you should be so lucky to visit my kitchen.

Fortunately though, I’m bringing the deliciousness to you!

Who doesn’t love a seasonal salad — chock full of crisp, colorful, refreshing flavors? The following recipe offers just that with a zesty Asian twist. Better yet: it’s nutrient-packed, plant-based and 100% raw. So, treat yourself to seconds (or thirds!). I dare you to resist…

Thai Chopped Salad with Almond-Sriracha Dressing

Ingredients:

2 c. Romaine Lettuce (chopped)

1 c. Red Cabbage (chopped)

1 Red Bell Pepper (matchstick sliced)

1/2 c. Baby Carrots (matchstick sliced)

1/2 c. Garbanzo Beans

1/2 c. Raw Cashews

Thai Chopped Salad ingredients

For the Dressing:

3 tbsp. Soy Sauce (low-sodium)

2 tbsp. Almond Butter (all-natural)

2 tbsp. Agave Nectar

1/2 tbsp. Sriracha Sauce

Thai Chopped Salad dressing ingredients

Preparation:

1. In a small mixing bowl, whisk together the Soy SauceAlmond ButterAgave Nectar and Sriracha Sauce until smooth.

2. In a larger bowl, toss together the Lettuce, Red Cabbage, Bell Pepper, Carrots, Garbanzo Beans and Cashews until evenly distributed.

3. Drizzle the Dressing over the Salad, then roughly toss again to coat the dressing throughout before serving.

Thai Chopped Salad dressing

Thai Chopped Salad 1

Serving Suggestion:

Double the dressing ingredients to achieve a creamier texture, then dish up the salad over Brown Jasmine Rice for a curry-esque taste.