easy korean kimbap triangles tutorial

The first food I ate in Korea was kimbap.

It was long after midnight and the only thing open near our hotel was a 7-11. We hadn’t eaten since the plane ride hours ago, and I was desperately in need of something to munch. (Have I mentioned the dude’s new nickname for me is “Snacks”? I think it’s well-deserved..)

Enter my golden little triangle.

 These little rice triangles are quick and even cute to eat, the store-bought versions with 1-2-3 easy unwrap instructions, and fillings like spicy kimchi or creamy tuna, all wrapped up in a ball of rice. Think of them as the Korean equivalent of a quick-grab pizza slice… minus the gluten and dairy. For the first week in Korea, I subsided mostly on kimbap triangles… at least until I found kimbap rolls, and started eating those for breakfast. And lunch. Ah, my Korean comfort food.

Unfortunately neither white rice nor purchasing food at convenience stores really appeals to me, so it was off to my midget-sized kitchen for a lesson in assembly failure and, subsequently, patience!

But finally, success…. And now I’m considering renaming this blog Kimbap and Kass. What do you think?

Kimbap Triangles (vegan, gluten-free, sugar-free)

Ingredients: (You’ll have to guesstimate—if you want exact amounts, check out this tutorial)

Seaweed (nori) sheets

Cooked brown rice

Vinegar (preferably sushi vinegar)

Salt

Sesame seeds

Filling(s) of your choice (I used avocado)

Directions:

1. In a bowl, mix ~1 cup of cooked rice with 1 tbsp of vinegar, 1 tsp of salt, 2 tbsp of sesame seeds, and the filling of your choice. I used half a cubed avocado, but other common fillings would be tuna and avocado, kimchi or other pickled vegetables, or beef. Set bowl aside.

2. Slice a nori sheet in half lengthwise. Try and actually do it in the middle. (Durr)

3. Take half of the rice mixture from your bowl and, with your hands, form it into the shape of a triangle, flattening the top and bottom. Place at the top of one of the nori sheet halves and press down to make sure all the sides are flat.

4. Fold the bottom half of the nori sheet up and over the rice mixture. It should come just to the top of the rice, if not, shorten the nori sheet as needed. Press the sides of the nori sheet against the rice mixture until it sticks. A little water can help the nori sheets stick together.

5. Flip the triangle over and tuck the sides of the nori sheets on top of the rice like you’re wrapping a present. No scotch tape, please. Now do the same for the other side. Press the triangle together, making sure it is secure. Again, moisture really helps the seaweed stick.

And voila! You have a kimbap triangle! These would go great with some tofu soup or seaweed salad to make a meal. Or you can saran wrap them and carry as snacks, they transport surprisingly well. Apparently you can also buy kits to wrap them in the same cutesy way the convenience stores do, but this works just fine for me.

I’d love to see what you put in your kimbap, so please post on Facebook or Twitter if you try these out! Your packed-lunch-rut will thank you.

Oh! And to my friends at home, happy Canadian Thanksgiving! Hope you enjoy lots of candied sweet potatoes and pumpkin pie and pumpkin spice lattes and … I’ll stop now. Yum.

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Cool Eats, Cool Treats, Treat your Body Right! (With a Secret Ingredient)

He Toronto, remember yesterday, when we broke yet another heat record, hitting above 36 degrees with a humidex of UNREAL?

Call me crazy, ’cause I love it. Or maybe I just eat a high-raw diet that is very cooling and keeps my internal temperatures on the low. (Last week, I ate a full fried Chinese meal for lunch and I swear I might have died.)

It’s a great excuse to eat delicious creamy ice pops.

Oops. Ate that one before I could grab a photo. Guess I’ll have to have another…

That’s more like it.

Avocados unfortunately are not much of a farmer’s market fruit in Canada, but they’re a pretty essential and awesome addition to a mostly vegan diet. Great healthy fats, helping to nourish your skin and keep your hair healthy. Who needs moisturiser anyway? Plus it’s anti-inflammatory, making for excellent post-workout recovery fuel. Or for life-recovery too. Good fats are happy brain food, peoples!

Avocados are on the Clean 15 so I rarely worry about buying them organic, budget considered. So when NoFrills puts them on sale for five gloriously ripe ovals of splendidness for just $2.98, I usually buy a bag. Or two.

Avocados are my favourite food group. When you buy them in packs of five, that’s considered a group. Right? Right.

Get your fix here, combined with some ancient antioxidant goodness.

** revision 12:30 pm E.T.

oh lordy me, I forgots to add my *secret* ingredient!! Spirulina, a dark green algae, is a source of complete protein as well as a whack of other vitamins. It kinda smells like wet dog, but get over it, cause not only is it green (and adds a great depth of colour to the popsicles) but it will make your body into a mean fighting machine. 🙂 Add as much of it as you can handle!

This is my submission to Grillin’ and Chillin’.

Superpowered Green Tea Creamsicles (vegan, gluten-free, soy-free)

Adapted from Munchin with Munckin

Ingredients:

3 ripe avocados, pitted

1 can coconut milk

1 tsp vanilla extract

2 tbsp matcha green tea powder

1 tbsp spirulina (or more, if you can handle it!)

1/3 cup agave syrup (or to taste, I like this recipe on the sweeter side)

Directions:

In a food processor and process avocados and coconut milk until smooth. Process the remaining ingredients till the colour and texture are uniform. Pour into popsicle moulds (I got mine at Loblaws for $2) and freeze overnight. Should make about 10 popsicles. (I had leftovers after filling the above mould. You can guess what I did with that.) And if you wanted to add blueberries that would probably taste really awesome too. Happy lickin’!

Rehab-Worthy Chocoholic Pie

I just had to make this after a friend posted a healthy chocolate mousse recipe on my wall the other day. I just kept dreaming of how perfect a pie it would make.

And then it suddenly struck that I had made an entire pie for no apparent reason.

Uh. Oh.

Good thing I have a larger-than-life boyfriend for a roommate. And a gym nearby.

In reality, though, this pie ain’t so bad for ya. The chocolate comes from raw cacao (in both powder and nib form), a certified superfood rich in antioxidants, and minerals like magnesium and iron (!). So for all those flexitarians worried about their iron consumption (myself included), a chocolate pie just may be included as a part of a balanced diet. (Take that, Hal Johnson and Joanne McLeod!) The fats in this recipe are from diversified and healthy sources—almonds, cashews, and the secret thickening ingredient, my beloved avocado (fun fact: I considered, for some time, naming this blog “Avocado Desperado.” In the end, it sounded too desperate.). And does it have refined sugar? Nope! Just got a few dates—kind of like my boyfriend’s favorite pick-up line. And no, I don’t have any raisins, either.

I realize now that I seem to have developed a penchant for posting snacks and desserts, particularly those involving chocolate. I swear, I do eat real food for most of the time. The cocoa-drenched aspects of my diet are just that much more interesting.

Like this.

No-Bake Chocolate Mousse Pie (raw, vegan, no refined/added sugar, gluten-free, soy-free)

For the crust… (nut/date/coconut template from CCK)

Ingredients:

1/2 cup raw almonds, soaked and rinsed (enhances digestability)

1/2 cup pitted dates, soaked and rinsed (makes them softer)

1/2 cup shredded unsweetened coconut

pinch of salt

Directions:

Process all ingredients in food processor—mixture should form clumps and stick together. Transfer into pie tin, press down with fingertips and refrigerate while you work on the delicious, chocolatey filling…

For the double chocolate filling (adapted from Dr. Oz)

Ingredients:

12 dates, soaked and rinsed

1 avocado, pitted

1/2 cup cashews, soaked and rinsed

1/2 cup raw cacao powder

3-4 tbsp filtered water

1/3 cup cacao nibs + additional for topping

Directions:

Process all ingredients up to cacao powder in food processor or high-speed blender and process until smooth, adding in water through the mouth as needed. Stir in cacao nibs. Pour mixture into pie crust and spread flat, sprinkling with cacao nibs if desired. Return to fridge to firm up for at least two hours.

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Hope you enjoy this extreme chocolate recipe, and also that you have been liking the new blog overhaul so far! Please feel free to comment with any questions, suggestions or general comments—I do value each individual piece of feedback! I’ve got a few more goodies on the go—have a happy holiday weekend (you Canadians!), and see you soon after! xx