Who else loves @chefstablenetflix like I do? 🙋♀️ Not only is it visually stunning, but I also love how it gives you insight into the minds of the chefs & also the places & cultures where they cook & live. My favorite episode is from season 3. It’s a bit different because it doesn’t profile a chef. It profiles Jeong Kwan, a 60-year-old Zen Buddhist nun who prepares vegan meals for her community (& the occasional visitor) at Baekyangsa Temple, located 169 miles south of Seoul. Writer @thegordinier talks about how Jeong Kwan’s food is as good as any food prepared by any chef on the planet. I love her approach to food. She said, “With food we can share and communicate our emotions. It’s that mindset of sharing that is really what you’re eating. There is no difference between cooking and pursuing Buddha’s way.” Chef @ericripert says that he learned a lot from Kwan, both personally & professionally: “It’s about being in the present, respecting ingredients, the planet, making people happy. How to be happy in the process. How to put good energy into the food. It’s all of that. That is the big change in my life. This the influence of Jeong Kwan.” When I read that the 3rd challenge for the TV show themed week of @thelittleplantation #eatcaptureshare IG food photography challenge was to be inspired by Chef’s Table, I immediately thought of the episode about Jeong Kwan. I am currently cooking through a Korean cuisine cookbook, working on a cookbook review, so I decided to use one of those recipes, choosing one of the simplest, as my subject material for the challenge. This is kongguksu (콩국수), a seasonal korean noodle dish made with thin wheat noodles (I substituted buckwheat noodles) in a chilled soymilk broth & garnished with bits of vegetable, fruit, and/or boiled egg. So simple, but if prepared right, the flavors are compelling & comforting. #chefstable#fujimamakitchen
quinoa + black beans + corn + sweet potatoes + salsa + avo + chimichurri 😍 I absolutely love chimichurri. for those of you who don’t know what it is, it’s a mix of parsley, cilantro & oregano with red wine vinegar, evoo and lotsa salt! I used maras salt from the sacred valley of cusco because it’s super good to treat skin conditions (rosacea for me) and swelling ☺️ happy saturday!
You know fall is coming when you start seeing those squash recipes! This one here was super simple but super tasty, highly recommend • • Take 1 acorn squash => slice into 1/4-1/2in wedges => toss with: 🌱 2T veggie broth 🌱 2T balsamic vinegar 🌱 drizzle of maple syrup Mix well, then arrange on a baking tray and sprinkle some everything bagel seasoning on top => Roast @ 400 ~30min • • Might seem like a weird combo but SO GOOD • • Served mine with a side salad of kale, tomatoes, edamame, and hemp seed. Makes for a good balance of macro and micronutrients 👍🏻
How cheesy can grilled vegan sandwiches get? You're looking at the answer right here! Epic creation by @sixvegansisters! Follow us for the best vegan food shares @goodoldvegan! Like to have your dish featured? Tag or use the hashtag #goodoldvegan. 🌱
Bowing down. @flor.london I respect the hell outta you. Attention to every little detail. Thank you for exceeding my expections. Cheers to red wine, freshly baked bread, burrata, mushies and my own company. 🍞🍷🧀