Monkfish Kimchi Stew

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This. It’s good. It’s also relatively quick and easy. You should make it. Here’s how:

Ingredients:

  • 1 lb. monkfish, cleaned and cut into ½” chunks
  • 1 tbsp. sesame oil
  • ½ cup yellow onions, chopped
  • 1 tbsp ginger, chopped fine
  • 1 tbsp. garlic, chopped fine
  • ¼ cup   gochujang
  • 4 cups  dashi broth or fish stock
  • 1 cup kimchi, rough chopped
  • 2 cups  napa or savoy cabbage, rough chopped
  • 1 cup  extra firm tofu, cut in cubes
  • 1 cup  zucchini, cut in ¼” half moons
  • 1 tsp. soy sauce or coconut aminos (optional, can totally be left out)
  • 1 tsp. fish sauce
  • ½ cup scallions, sliced fine

Preparation:

1.    Heat a heavy deep pan with a tight fitting lid over medium heat. Add the sesame oil, onion, garlic and ginger. Cook until fragrent, about 2 minutes.

2.    Add the dashi or fish stock, gochujang and kimchi. Cover to bring to a simmer. Add the cabbage, tofu and monkfish. Cover and simmer for about 5 minutes.

3.    Add the zucchini, soy sauce and fish sauce. Cover and simmer for one minute, then turn the heat off and allow the pan to rest for two minutes. Add the scallions to the pot and serve with rice on the side.

ps. depending on your kimchi (and fish sauce and stock) this is completely Whole30 friendly.

Raw Vegan Spring Roll Bowl with “Peanut” Dressing

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So. I knew I would like this when I saw the recipe on Rawmazing. But I kept waiting to have all the ingredients in house, and putting it off…finally I just decided to make it with whatever I had, seeing as you really can’t go wrong, if you like it and it’s crunchy, you’re good. So remember that as you look through this recipe and feel free to add whatever you’ve got and eliminate whatever you don’t!  Anyway, this is fantastic. I’m eating it right now as I type for extra inspiration. 🙂 The recipe below is what I ended up with, rather than the recipe as written, so again, I’d say to more look at this as a rough guide and then find your own way.

Ingredients:

  • 1/2 head cabbage, chopped
  • 1 cup celery, chopped
  • 5 carrots, shredded
  • 1 avocado, cubed
  • 4 scallions, sliced
  • 1-2 tablespoons basil, chopped fine
  • 1/2 cup almond butter
  • 2 dates, soaked until soft (save soaking water)
  • 1/2 cup date soaking water
  • 1 habanero chili
  • 2 tablespoons Bragg’s Liquid Aminos
    (or tamari or shoyu)
  • 2 cloves garlic
  • 1 teaspoon minced fresh ginger
  • Himalayan salt and pepper to taste.
  • 1 lime, sliced

Preparation:

  1. Mix cabbage,  celery, carrots, avocado, scallion and basil in a bowl.
  2. Place almond butter, dates, date water, habanero, Bragg’s, garlic, ginger, salt and pepper in a blender and blend until smooth.
  3. Pour dressing over salad, and mix well.
  4. Squeeze lime over salad just before eating, and garnish with extra lime slices.

Bam! Healthy, hearty, and delicious.

Kimchi

At long last.

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This recipe come directly from Eat Raw, Eat Well, with no changes. Side note: so far this is the best raw food cookbook I have found, and EVERYTHING I’ve made from it has been DELICIOUS.

Kimchi

Ingredients:

  • 8 cups chopped napa cabbage
  • 1 cup coarse sea salt (Douglas McNish suggests grinding the sea salt gently with a mortar and pestle to ensure that it all comes off when you rinse. You can also achieve this same result by, well, rinsing well.)
  • 1/4 cup green onions, white and green parts
  • 3 tbls. Korean chili powder (or if you can’t find it, 2 tsp. paprika and 1 tsp. dried red chili flakes)
  • 2 tbls. wheat free tamari
  • 2 tbls. raw agave nectar
  • 2 tsp. chopped gingerroot
  • 2 cloves garlic, minced

Preparation:

  1. In a large bowl, combine cabbage and salt and mix well. Cover, and set aside at room temperature for about 2 hours, until cabbage is wilted. Transfer to a colander and rinse well under cold running water. Squeeze any remaining liquid out with your hands.
  2. Transfer to a bowl and add remaining ingredients. Mix well.
  3. Transfer to a sealable glass container and pack down well, pressing down to remove as much air as possible. Cover with plastic wrap directly on top of the kimchi to prevent contact with air and seal tightly (I used mason jars and vacuum sealed them). Store in a cool, dry place for 4 – 5 days until mixture starts to take on a slightly sour taste. Transfer to the fridge and store for up to a month.

So tonight marks the end of fermentation for me…updates coming shortly on taste and enjoyability!!