I spend a lot of time in my kitchen creating my own recipes but now and again a good recipe from someone else is worth its weight in gold. Sometimes my brain needs a bit of a break, or I need inspiration. I love looking through blogs or cookbooks. I actually have a collection of over 100 cookbooks that I have collected over the years. They range from the 1920s to current day, and cover cuisines from all over the world. Some have no pictures, others are almost more coffee table books rather than ones that are meant to get dirty in the kitchen.
I found this amazing recipe from the New York Times website after a visit to my homeopath. She recommended that I increase the amount of fermented foods that I eat in my diet and suggested kimchi as an option. I didn’t grow up eating kimchi, so I saw this as a new and exciting challenge to add something cool to my regular repertoire. I sifted through tons of different recipes before settling on this one, and I am so happy that I found it. I think I make this almost every other week. It is super easy to make, very healthy and amazingly delicious. This is a very typical weeknight, post yoga dinner.
I can’t believe I am actually saying this, but I change almost nothing in this recipe. The way that it is written is prefect! I will often make this with all quinoa instead of half quinoa and half rice. Depending on what I have in the house the rice might be white or the quinoa might be black, I find that it really doesn’t matter very much. I use a microwave steamer for my kale. It was a wonderful birthday gift from my mother years ago and now I seriously cannot live without it! I find the scallions, sesame seeds and seaweed totally optional. They end up in the bowls if I have them on hand, and if I don’t they get skipped. You can either poach or boil the egg. Personally I prefer poached because I like the yoke runny because it turns into a sauce that covers the quinoa and veggies. It you really wanted to you could add very thinly sliced chicken or fish to this, but honestly I don't think it'd add to the dish. This is a great vegetarian dinner.