VeganMofo Day 30:
I can’t believe it’s the last day of September already and Vegan Mofo is ending! :( I had so much fun posting along this month and the prompts gave lots of good inspiration. I was able to do 17 / 30 prompts which is not bad but I am going to be more prepared next year so I can try to post every single day! It isn’t easy posting for an entire month straight but I think the trick is planning ahead so I am excited to see what I can do next time.
Today’s challenge was to make something fusion. This is a tough one for me because I really don’t like mixing foods or cuisines–I can’t even think of the last time I ate something that would be considered fusion! The first thing that came to mind was the Kogi food truck and their Mexican / Korean fusion food which put kimchi in the back of my mind. Then I came across a roasted brussels sprouts recipe on Pinterest and had a light bulb moment–kimchi shredded brussels sprouts! I figure brussels sprouts are mini cabbages and kimchi is made from napa cabbage so it could work :).
Now let’s talk about kimchi! I’m weak sauce when it comes to spice but I have always enjoyed eating kimchi. I think it’s because I LOVE anything pickled and kimchi is a fermented Korean dish most commonly made with cabbage, spices, garlic, brine, scallions, shrimp sauce, and fish sauce. There are actually 180 (!!) varieties of kimchi! The only bummer are the shrimp / fish ingredients that are in kimchi. I never even realized this until I became vegan and read the ingredients–I never felt like it tasted fishy! :( Luckily there are vegan versions and I would like to attempt making it from scratch one day too!
I was able to find vegan kimchi at Whole Foods by Mother In Law’s Kimchi. MILK offers two vegan options, one with napa cabbage and one with white napa cabbage. Whole Foods only had the white napa cabbage kimchi which is what I used. I think I am going to order the other version which looks more like the classic red kimchi I am used to. To me, the white kimchi is mild with sour notes and a tiny kick from the ginger–still good but different. I was actually a little nervous about using white kimchi but I am so happy with how this dish turned out! I really like how the brussels sprouts taste when cooked this way and the kimchi gives it an extra kick of flavor to make it more interesting.
Both brussels sprouts and kimchi is full of nutrients like vitamin C and vitamin K as well as fiber, omega-3 fatty acids, and probiotics–I am looking forward to making this dish often so I can get all of this good stuff!
I hope you enjoy it and if anyone has an awesome vegan kimchi recipe out there, please comment and tell me about it!
PS: There’s so much good stuff on the Instagram hashtag #vgnmf15 and #veganmofo! If you are ever looking for plant-based food inspiration, scroll through a few of these photos and I am sure you will find something delicious to make!
Recipe Notes: To shred the brussels sprouts, I cut off the stem and thinly sliced it. I cut up any larger pieces into thin strips. You can also place them in a food processor with a slicing blade or a mandoline.