Kimchi Bowl with Red Curry Almond Sauce

I have been fangirling Jackie from Vegan Yack Attack for probably 4 years now (the blog crush is very real). Jackie’s blog was among the first I followed after I started my own blog in 2010 and I have been an avid reader ever since because her food is inventive, flavorful, and fun. Jackie incorporates ingredients from around the world into her dishes which encourages me to step up my pantry game big time. To make this recipe I grabbed at least 4 ingredients I love but always manage to forget (red curry paste is the shiiiit — when did I stop buying it? What is this ingredient amnesia?). 90% of the meals I make on weeknights are one-pot concoctions thrown into the same pan, so I was psyched to hear that Jackie was coming out with a book all about one-pot meals. Why dirty all the dishes when you can cram deliciousness in a single bowl then cram it in your face hole?

I’m excited to share this recipe from Jackie’s new book, Vegan Bowl Attack, which has over 100 one-dish, plant-based recipes.  Head over to Instagram to find out how you can win a free copy or buy your own!

vegan bowl attack vegan bowl attack

Kimchi Bowl with Red Curry Almond Sauce

Recipe from Vegan Yack Attack 


1 cup long-grain brown rice
2 cups water
1/2 pound broccoli florets
1 can adzuki beans, rinsed and drained (I subbed black beans!)
1 tablespoon liquid aminos
1 cup vegan kimchi (store-bought or homemade)
2 tablespoons black sesame seeds



2 1/2 tablespoons water
2 tablespoons almond butter
2 teaspoons red curry paste
1 to 2 tablespoons lime juice

To make the bowl:
Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft. For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy. In a small pot over medium heat, mix the beans with the liquid aminos and cook for 2 to 3 minutes.
To make the red curry almond sauce:
Whisk all of the ingredients together until smooth.
To assemble:
Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top. Garnish with the black sesame seeds and serve!

vegan kimchi red curry almond butter bowl
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Cheezy Dill Crackers + Austin

Greetings from the sweat-dungeon that is my apartment.

Cheezy Dill CrackersCheezy Dill Crackers

I went to Austin last week for Tom and Aubrey’s wedding (next time I bring up going to Texas in July, please feel free to smack me silly). The wedding was delightful and you could tell the couple really liked each other, but being outdoors mid-summer in The South is just punishing. People with my skin pigment should not have that kind of relationship with the sun. I scuttled between air conditioned buildings pretty much the whole weekend until the night of the wedding, at which point I became one with the sweat and lost track of whether I had urinated on myself or there was just *that* much sweat on my legs. I digress.

I find it interesting when people share what they’ve done and eaten in other parts of the country and world, so I will briefly share what we did and where we ate. If you are just here for the recipe, please feel free to scroll to the bottom and also fuck you, but I forgive you. Just kidding! I don’t forgive you.

Via 313 Pizza

On our first night we went to Craft Pride (Texas-only craft beer bar) which has a Via 313 truck in the back beer garden area. We tried The Herbivore (mushroom/onion/pepper/olive) deep dish Detroit-style pizza with vegan cheez subbed in. I would shove this stuff in my mouth hole every day if I could. The non-vegans in the group were fighting over slices. This was the night that I somehow ended up being part of a bachelor party as the only female with a group of 20 dudes. I owned them all in corn hole. My work on this green earth is done.

Austin vegan pizza

Bouldin Creek Cafe

Ben and I went to Bouldin Creek last time we were in Austin two years agoI got El Tipico with black beans and SEVERAL MIMOSAS THANK YOU because it was my birthday and also I’m a burgeoning alcoholic. I don’t think this place can make a bad meal and would strongly recommend you check out their breakfast cocktails.

Bouldin Creek vegan

Barton Springs

I don’t have a picture of Barton Springs (I was too paranoid that the paparazzi were tracking me on my mobile and I needed to escape for a bit), but it was definitely the best thing we did in Austin. It’s a giant swimming pool that is fed from underground springs and is a perfect temperature. Seriously the only thing that can save you from 100 degree heat.

El Chile

My day of eating beans, avocados, lettuce, and tomatoes in various forms continued at El Chile for some pretty dank enchiladas. These vegan babies are not on the menu, but they were happy to whip them up with zucchini, summer squash, and mushrooms inside instead of the meat offerings. That velvety blanket you see on top is not hot fudge as you probably weren’t thinking, but black bean purée! I drank enough margaritas that the flavor of the food was only vaguely relevant, but I enjoyed this meal a lot.

El Chile vegan

Butterfly Bar

After dinner, we moseyed to Butterfly Bar for a modest 5 more rounds of mojitos. One thing I really loved about Austin was how great the outdoor spaces are. I guess if you don’t have cold winters it makes sense to build sprawling patios and food trucks and porches. Note to self: stop living fucking cold places.

Butterfly bar Austin

Other notable eats I didn’t photograph:

Peached Tortilla I tried the Chinese BBQ Tofu Taco (fried tofu, Asian slaw, Chinese BBQ sauce, cilantro). I could eat 88 of these.

Thunderbird Coffee Great coffee and an awesome selection of local kombucha


And now, what you’ve all been scrolling for:

Cheezy Dill Crackers

Cheezy Dill Crackers

Preheat oven to 350*

  • 2-3 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (plus a bit more for topping)
  • 3/4 cup all purpose flour
  • 1/3 cup finely chopped dill
  • 2 tablespoons olive oil
  • 3-4 tablespoons cold water
  1. Preheat oven to 350* and line a baking sheet with silpat or parchment paper.
  2. Add dry ingredients to a food processor and process to thoroughly combine. Add olive oil and pulse, then add cold water until it forms a loose dough.
  3. Remove from processor and form into a loose ball with your hands, then flatten into a disc.
  4. Lay on a lightly floured surface, dust the top with flour, and roll out with a rolling pin (it should be about 1/8″ thick). Slice the dough into squares and sprinkle lightly with sea salt.
  5. Bake at 350* for 13-17 minutes, or until golden brown. Allow to cool fully, then serve!


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Seeing Stars at Veggie Galaxy

Podcast #2 is here! 

Veggie Galaxy Veggie Galaxy Veggie Galaxy

I first went to Veggie Galaxy in 2012 and became a fangirl almost right away. I have considered legally changing my middle name to Comfort Food and boy, do they do vegan comfort food well. I will keep this blog post short and sweet because the podcast episode covers everything from how a Veggie Planet expanded to become a Veggie Galaxy, meatloaf sandwiches, what happens when the oven stops working during weekend brunch, and more. Check out episode 2 of the Veganizzm podcast to hear my interview with owners, Adam and Kathy. Click here to listen >> 

Adam KathyVeggie Galaxy
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Spicy Korean Brussels Sprout Tacos

One of my favorite things to do (other than play with dogs, draw mustaches on magazine covers, write letters to the president, OKAY I HAVE A LOT OF HOBBIES) is recreate something bomb I’ve eaten recently in a restaurant. Last week I went to the newly-opened Winter Hill Brewing in Somerville with some friends and tried the Spicy Korean Brussels Sprouts and the Chickpea Gyro. So good! I decided they would be great together and started smooshing some Brussels into the wrap (#smooshallthethingstogether2016). I wanted to recreate it at home, so I subbed out out the pita for tortillas and called them tacos.

Spicy Korean Brussels Sprout Tacos
Spicy Korean Brussels Sprout Tacos

I *love* Brussels sprouts. They pick up flavors easily and have serious crunch appeal. I modified Kenji’s Sweet and Spicy Chili Sauce, which was wonderful on these suckers.

  • 1 lb Brussels sprouts, stems removed and sliced in half
  • 3 tablespoons vegetable oil
  • 2 oz shiitake mushrooms (1 1/2 cups)
  • 1 teaspoon chili powder
  • 1 lime
  • 15 oz can of black beans, rinsed
  • 1 avocado, sliced
  • 6″ flour or corn tortillas


  • 1/4 cup chili garlic sauce or gochujang
  • 2 tablespoons tamari
  • 1 tablespoon apple cider vineger
  • 3 tablespoons dark brown sugar
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame oil

Preheat oven to 350*. Toss Brussels sprouts in 2 tablespoons vegetable oil (make sure they’re all coated lightly) and spread on a cookie sheet. Roast for  15-20 minutes, until crispy and slightly browned.

Whisk all the sauce ingredients together. Once the Brussels sprouts are done, toss them in the sauce and set aside.

Heat 1 tablespoon vegetable oil in a skillet and add the skiitakes. Sauté for 2-3 minutes, then stir in chile powder and juice of half the lime. Remove from heat and assemble tacos with Brussels sprouts, shiitakes, sliced avocado, black beans and remaining lime juice.

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