Vegetarian Korean Bibimbap Bowls


Ingredients For the pickled vegetables 1 cup daikon radish matchsticks 1 cup carrot matchsticks 1/4 teaspoon salt 1 teaspoon sugar 1/3 cup rice vinegar 1/3 cup warm water For the tofu 1 (12-ounce) package extra-firm tofu, sliced into bite-sized pieces 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons vegetable oil, divided For the cucumbers … Read more

Sweetcorn & Courgette Fritters


Ingredients 198g can sweetcorn, drained 2 spring onions, finely chopped 50g courgette, grated 1 tsp smoked paprika 50g self-raising flour 5 eggs, 1 beaten, 4 for poaching 40ml milk 4 tbsp sweet chilli sauce juice 1 lime 1 tbsp vegetable oil mixed leaves, to serve Instructions Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten … Read more

Roasted Vegetable Couscous


Ingredients 4 Roma tomatoes  2 zucchini 1 bell pepper 1 red onion 4 cloves garlic 2 Tbsp olive oil 2 pinches salt and pepper 2 cups couscous 3 cups vegetable broth 1/4 bunch parsley Instructions Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole. Toss the chopped vegetables and garlic … Read more

Lemon Couscous


Ingredients 1 1/4 c. water 1 c. pearl couscous 3/4 tsp. kosher salt 1 tbsp. olive oil 3/4 c. sliced scallions 1 garlic clove 1 tsp. lemon zest 1/4 tsp. Pepper Instructions In a 2-qt saucepan, heat water to a boil. Add couscous and 1⁄2 tsp of the salt. Cover and reduce heat to low; simmer 9 minutes, stirring once. Meanwhile, in a … Read more

Cinnamon Sugar Radish Chips


Ingredients 10–15 radishes 1 tbs. olive oil 1/2 tbs. honey 1–2 tbs. cinnamon-sugar mixture Instructions Preheat your oven to 350ºF. Slice the radishes approximately 1/4 inch thick and put them in a microwave-safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger … Read more