I am not a huge fan of fake meats. Part of the reason why I use mushrooms or other soy products like tofu or tempeh in almost everything I make has a lot to do with that reason. Of course, I love mushrooms, tofu, and tempeh for their unique flavor and texture too, but they’re also such great sources for protein.
In recent years, there has been some improvements in the fake meat options. They are now much more natural, emphasizing more on the flavors of veggies and grains, and no longer taste like a sad attempt at mimicking the taste of animal flesh. My favorite by far are Field Roast Grain Meats. They are great for putting together quick dishes and don’t need much instruction. But today I am here to talk about a staple item in late 90’s vegan punk rock brunch: LightLife Gimme Lean’s.
It’s an inoffensive option. It’s chewy, with a mild salty flavor and that distinctive processed soy taste. I consumed with some what of a reluctance for years because it’s so widely available that it’s hard to avoid. Only recently I started to give it a proper chance, and came up with a solution that satisfied me.
First step is to mix it with more natural flavors that appeal to me, like chopped mushrooms, garlic, herbs, or crushed nuts, and roll it in to little balls or patties. I have yet to try, but I think certain fruit preserves would also go well with it. Secondly, coat it with panko, or corn starch (preferably Korean or Japanese), and then lightly pan fry.
I served it at brunch with hoe cakes, spinach salad, and roasted home fries recently and they disappeared like hot cakes within moments. Of course, I had put some aside before hand for later. I put some in ramyun along with some frozen spinach, Korean leeks, white miso, and zucchini the next day for a quick lunch, and it could have been my favorite experience with Gimme Lean ever.
On a sort of related note, my high-spirited friends have been filling my inbox with all kinds of gross Halloween images. I guess this year’s big thing is (are?) meat babies. See example one here, and example two. And let’s not limit our meat- human body part creations to the forms of mere infants. I don’t think I can bring myself to experiment with that, having watched Martyrs, but if you are so inclined to try making gross looking veggie Halloween dish, I guess Gimme Lean would be your best substitute.
Or, if you really want to gross people out, make something like that with just plain ground vegetables, tofu, all kinds of liquid, esp. beer or malt liquor. Dump it all in a food processor. Not only it will look disgusting, it will also stink. Much like vomit.
……Okay, I am stopping here.
I wish you a fun Halloween!
Miso Ramen
Ramyun is god’s gift to all Korean people. Or I should say, it is Japan’s gift to Koreans. I’d even take it as a consolation offering for the genocide of 1923 and 35 years of forced occupation. This ramyun is not to be confused with the Japanese ramen made with fresh noodles and pork broth, which is also delicious but not vegan friendly. I’m talking about instant noodles here!
There isn’t a comparable cultural or culinary equivalent to ramyun in the west that I can think of immediately. Once a part of an emergency provision package, it signifies a certain lifestyle roughly associated with single adulthood, and teenage life. It’s also often considered as a cure for hangover by many (with no real proof). But most of all, it’s loved for its value as the ultimate fast, comforting food that provides spicy warm broth within minutes. It’s also an inspiration for some of the best moments in Korean pop culture such as this:
This song is called ‘Ramyun and the Coal Briquette’.
The most popular brand of Korean instant noodle is without a doubt, ShinRaMyun. The noodle is fried, and it’s a little thicker than other brands, with fiery spicy broth. I like to try different kinds, and I’ve had this somewhat new brand of instant noodles for a while. It’s called An-twi-ghin-myun (non-fried noodles). The consistency of the noodle is a little more chewy, and the broth package doesn’t contains MSG. Because I don’t eat meat, it’s important for me to make an effort to increase the content of protein in every meal. Something that I always have in the fridge is tofu, and Korean miso (called dwen-jang). So this is something I make very often. And now I present to you, the ingredients for Miso Ramyun.
This is basically dwenjang chigae (Korean miso stew) with ramyen in it. In the bottom corner of the picture above is the pot/bowl that I will use. I’m soaking some dried shiitake mushrooms. I usually buy my mushrooms at the Union Square Green Market, but I haven’t had a chance to stop by this week. I bought this pack of dried mushrooms at Hanahreum in K-town, and it’s so cheap, convenient and still flavorful. I still prefer fresh mushrooms, but it’s great for days like this.
To get started, I dissolve a spoonful of miso in the mushroom water and whisk it, and bring it to boil
Since I’m only cooking for myself, I break the noodle in half. All the mushrooms and tofu really increase the serving size. Below is the 2 ‘soup’ packets that come with the noodle. One contains dehydrated vegetables which I put in the pot, and the other one is what makes the peppery broth. Since there’s already miso in the broth, I only put in about 1/3 of the content of this packet. The rest I save for later. Perhaps I’ll use it for dukbokki. At this time, the noodle also goes in the broth.
Let the noodles cook for another 3-5 minutes, and then add some fresh chopped scallions.
Of course, it can never be a proper meal of instant noodles without some kimchi. I also like to add a tablespoon of kimchi water to the soup.
If there is an anti-thesis of slow food, this is it. It’s meant to be eaten fast, while the noodle is firm and the broth is steaming hot.
I am not a huge fan of fake meats. Part of the reason why I use mushrooms or other soy products like tofu or tempeh in almost everything I make has a lot to do with that reason. Of course, I love mushrooms, tofu, and tempeh for their unique flavor and texture too, but they’re also such great sources for protein.
In recent years, there has been some improvements in the fake meat options. They are now much more natural, emphasizing more on the flavors of veggies and grains, and no longer taste like a sad attempt at mimicking the taste of animal flesh. My favorite by far are Field Roast Grain Meats. They are great for putting together quick dishes and don’t need much instruction. But today I am here to talk about a staple item in late 90’s vegan punk rock brunch: LightLife Gimme Lean’s.
It’s an inoffensive option. It’s chewy, with a mild salty flavor and that distinctive processed soy taste. I consumed with some what of a reluctance for years because it’s so widely available that it’s hard to avoid. Only recently I started to give it a proper chance, and came up with a solution that satisfied me.
First step is to mix it with more natural flavors that appeal to me, like chopped mushrooms, garlic, herbs, or crushed nuts, and roll it in to little balls or patties. I have yet to try, but I think certain fruit preserves would also go well with it. Secondly, coat it with panko, or corn starch (preferably Korean or Japanese), and then lightly pan fry.
I served it at brunch with hoe cakes, spinach salad, and roasted home fries recently and they disappeared like hot cakes within moments. Of course, I had put some aside before hand for later. I put some in ramyun along with some frozen spinach, Korean leeks, white miso, and zucchini the next day for a quick lunch, and it could have been my favorite experience with Gimme Lean ever.
On a sort of related note, my high-spirited friends have been filling my inbox with all kinds of gross Halloween images. I guess this year’s big thing is (are?) meat babies. See example one here, and example two. And let’s not limit our meat- human body part creations to the forms of mere infants. I don’t think I can bring myself to experiment with that, having watched Martyrs, but if you are so inclined to try making gross looking veggie Halloween dish, I guess Gimme Lean would be your best substitute.
Or, if you really want to gross people out, make something like that with just plain ground vegetables, tofu, all kinds of liquid, esp. beer or malt liquor. Dump it all in a food processor. Not only it will look disgusting, it will also stink. Much like vomit.
……Okay, I am stopping here.
I wish you a fun Halloween!
Miso Ramen
Ramyun is god’s gift to all Korean people. Or I should say, it is Japan’s gift to Koreans. I’d even take it as a consolation offering for the genocide of 1923 and 35 years of forced occupation. This ramyun is not to be confused with the Japanese ramen made with fresh noodles and pork broth, which is also delicious but not vegan friendly. I’m talking about instant noodles here!
There isn’t a comparable cultural or culinary equivalent to ramyun in the west that I can think of immediately. Once a part of an emergency provision package, it signifies a certain lifestyle roughly associated with single adulthood, and teenage life. It’s also often considered as a cure for hangover by many (with no real proof). But most of all, it’s loved for its value as the ultimate fast, comforting food that provides spicy warm broth within minutes. It’s also an inspiration for some of the best moments in Korean pop culture such as this:
This song is called ‘Ramyun and the Coal Briquette’.
The most popular brand of Korean instant noodle is without a doubt, ShinRaMyun. The noodle is fried, and it’s a little thicker than other brands, with fiery spicy broth. I like to try different kinds, and I’ve had this somewhat new brand of instant noodles for a while. It’s called An-twi-ghin-myun (non-fried noodles). The consistency of the noodle is a little more chewy, and the broth package doesn’t contains MSG. Because I don’t eat meat, it’s important for me to make an effort to increase the content of protein in every meal. Something that I always have in the fridge is tofu, and Korean miso (called dwen-jang). So this is something I make very often. And now I present to you, the ingredients for Miso Ramyun.
This is basically dwenjang chigae (Korean miso stew) with ramyen in it. In the bottom corner of the picture above is the pot/bowl that I will use. I’m soaking some dried shiitake mushrooms. I usually buy my mushrooms at the Union Square Green Market, but I haven’t had a chance to stop by this week. I bought this pack of dried mushrooms at Hanahreum in K-town, and it’s so cheap, convenient and still flavorful. I still prefer fresh mushrooms, but it’s great for days like this.
To get started, I dissolve a spoonful of miso in the mushroom water and whisk it, and bring it to boil
Since I’m only cooking for myself, I break the noodle in half. All the mushrooms and tofu really increase the serving size. Below is the 2 ‘soup’ packets that come with the noodle. One contains dehydrated vegetables which I put in the pot, and the other one is what makes the peppery broth. Since there’s already miso in the broth, I only put in about 1/3 of the content of this packet. The rest I save for later. Perhaps I’ll use it for dukbokki. At this time, the noodle also goes in the broth.
Let the noodles cook for another 3-5 minutes, and then add some fresh chopped scallions.
Of course, it can never be a proper meal of instant noodles without some kimchi. I also like to add a tablespoon of kimchi water to the soup.
If there is an anti-thesis of slow food, this is it. It’s meant to be eaten fast, while the noodle is firm and the broth is steaming hot.
