Tag Archives: vegan asian cooking

Guest Blogger: Rubber Cowgirl – Saving the World One Bite at a Time!

16 Jul

Please welcome back Rachel, author of Rubber Cowgirl. Her blog is named for her boots! Six years ago, she read Skinny Bitch and decided to go Vegan. Her life has never been the same! Her health improved, her jeans got a lot smaller, she learned how to cook and how to grow a garden. Going vegan is the most delicious way to secure your own health and protect our planet, so eat your greens! Rachel’s previous VBU! post was a recipe for Enchillasagna with Cauliricotta Please join Rachel on Twitter, and of course her blog. Please, welcome back Rachel!

I just returned from vacationing in one of my very favorite places: Traverse City, Michigan.  Located on a temperate northern bay of Lake Michigan, the Traverse City area is famous for its tart cherries and hosts a Cherry Festival the first full week of July.  It’s a great destination for food lovers, with an emphasis on fresh, local cuisine; spend a day tasting wines in the many beautiful vineyards on the Leelenau Peninsula, or visit one of several localmicrobreweries.  Traverse is also a great destination for lovers of the outdoors, whether your preference is for beaches and hikes or kayaks and bikes, there are lakes and trails galore, so go ahead and work up an appetite!

Michigan is my home state, and I will always love it.  Every time I visit I am pleased to find more and more vegan options on restaurant menus, so to all the Vegans of Michigan, thanks for making a fuss!  Gone are the days of tormenting your poor waitress with a million billion questions about what’s in this and what’s in that and can I please just have some veggies sauteed in olive oil?  Nowadays, at considerate culinary establishments, vegan and gluten free options are clearly marked on the menu!

Red Ginger, 237 East Front Street, downtown Traverse City

Take for instance Red Ginger, my favorite restaurant in Traverse City.  Happily, an Asian fusion restaurant is one of the best places to find tasty vegan eats when traveling!  Red Ginger has great food, great cocktails, great atmosphere, great location and excellent service!  I always look forward to eating there and enjoying some happy hour specials.  Though I wouldn’t expect any less from a restaurant under my sister Jo’s management, I write without prejudice: my meal was superb!  I went for a late lunch and enjoyed a tall Kirin Ichiban with edamame for an appetizer and then tried the vegan version of their Pad Thai made with local organic tofu and veggies.  Delicious!

Vegan Pad Thai at Red Ginger
Red Ginger interior
the chef’s counter
many types of seating available – bar, booth, patio…

Guest Blogger: Veggietorials – Cucumber Wakame Salad

21 May

Please welcome a new guest bloggers, Cobi Kim, the author of Veggietorials. A little about Cobi in her own words, “I’m obsessed with all things plant-based, delicious and beautiful. I make videos about cooking, eating out and travel. When I grow up, I want to have wings.”

Like Veggietorials FB page here: https://www.facebook.com/Veggietorials
Follow Cobi on Twitter here: https://twitter.com/#!/Veggietorials

Please welcome Cobi!

I love the simplicity of this refreshing seaweed salad. It’s a great source of Vitamin C, calcium, iodine and the perfect addition to a bento lunch. When it’s hot out, I can barely concentrate long enough to figure out what to eat, so the last thing I want to do is turn on the stove. Boil the water to soak the seaweed in an electric kettle and enjoy your cool kitchen as you prepare the rest of the salad.

Adding more sea vegetables to my diet has improved the strength and condition of my finger nails which normally look pretty shabby due to my constant dish pan hands. And double bonus: I was able to grow out a tragically bad haircut pretty quick. No matter what anyone tries to tell you, Asian chicks do not look cute with a mullet.

Wakame can be purchased online or at a Japanese market.

Cucumber Wakame Salad

by Veggietorials

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients (12 servings)

  • 2.5 oz bag of dried wakame
  • 6 baby cucumbers
  • 1/4 cup thinly sliced white onion
  • 1/2 cup thinly sliced carrots
  • salt
  • sesame seeds

For the Dressing

  • 1/4 cup rice vinegar
  • 2 tablespoons agave (or your sweetener of choice)
  • 1 tablespoon white miso
  • 1 tsp hot sauce


Pour dried seaweed into a large bowl and cover with 6 cups of boiling water. Set aside until rehydrated. Slice cucumbers into 1/4 inch pieces, place into a medium sized bowl and sprinkle with salt. Massage the cucumbers with salt and set aside until they start to release liquid ( about 15 min.)

Mix rice vinegar,agave, miso and hot sauce in a small bowl. Drain and rinse the wakame seaweed. Squeeze out excess water and place seaweed in a large bowl. Squeeze liquid out of cucumbers and add to the bowl of wakame. Add onions, carrots and toss with dressing. Add salt to taste if necessary. Garnish with sesame seeds.

Store unused portion covered in the refrigerator for up to 3 days.

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