meatless monday

Posted 08-25-11 Hibiscus Tea
Hibiscus tea is simply delicious and healthy. It is rich in antioxidants and healing properties.
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Posted 02-05-11 Curry Butternut Squash Soup
Our Thai inspired butternut squash soup recipe is simple, easy, and full of flavor. The sweet, nutty taste of butternut squash is perfectly complimented by the red curry notes.
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Posted 12-20-10 Western-Style Korean Radish Soup
I use Korean white radish and rice to create a Western-style creamy soup -- perfect for the autumn and winter.
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Posted 11-21-10 Onion Bhajis
Homemade Onion Bhajis
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Posted 11-05-10 Eggplant Two Ways
Marugoto Nasu
In this recipe, a single eggplant is peeled and then prepared two completely different ways: a mound each of spicy, firm, strips of dark peel and tart, salty, sweet chunks of pale flesh. The contrast makes a refreshing appetizer.
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Posted 11-05-10 Crispy Gourd Chips
Kari Kari Kampyō
After making stock from gourds, this is a great way to use up the peels. This crispy snack is just as addictive as potato chips.
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Posted 11-02-10 Korean Potato Salad
감자 샐러드
A distinct Korean-style preparation of potato salad that you can serve as a banchan (side dish).
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Posted 10-23-10 Potato Salad Croquette
My mother used to make this when she cooked too much potato salad. You don't need sauce, and it makes a good appetizer or snack.
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Posted 10-22-10 Rolled Carrot Salad
This is not just a carrot salad, but a roll with nori, like nori-maki (sushi roll). It's fun to make and fun to eat.
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Posted 10-21-10 Songi Baechu Guk (Pine Mushroom & Cabbage Soup)
An earthy soup made of wild pine mushrooms, napa cabbage and tofu.
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Posted 10-18-10 Spicy Cold Celery
This cold celery dish is a perfect example of a Northern Chinese or Taiwanese meal starter.
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Posted 09-30-10 Deulkkae Songi Buchim (Perilla Florets Pancake)
들깨송이 부침
This recipe for pancakes uses deulkkae (들깨), or wild perilla. Deulkkae - both the leaves and the seeds - have a unique flavor and taste that Koreans seem to like a lot.
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