Sometimes I wish I could move to the Noksapyeong area. So many of my friends are around there and there’s a thriving veggie community in that part of Seoul. I go there at least once or twice a week to hang out at Botton or catch up with friends. Recently I got to hang out with Dawn at her yoga SPACE by Kyungridan road. I have yet to take one of her yoga classes, partly because it’s been forever since I practiced and I’ll probably embarrass myself with my inflexibility, and partly because of scheduling and timing, but I hear nothing but awesome things about her classes. Check out her FB page, or my own intro of her here. She’s always so generous and she inspires me to be more active in community. She’s also all about vegan, gluten-free, and even raw food~ kindred spirit!
Writings on the wall.
Dried edibles for homemade tea.
Dawn is also a wonderful cook and she put together an amazing lunch for us. She prepared most of the food before I got even there so I couldn’t watch her process or help much. :(
Rice with mashed kabocha squash. Stick-to-your-ribs good.
Dawn has inspired me to eat more kale salads~~ Doesn’t it look amazing?
I definitely had second and third helpings.
Cooked carrots, soon to be pureed into a soup.
Here is the final result. Love the fanshy plating. Lucky for us, Dawn has generously shared her recipe for this carrot-ginger soup! It was so yummy, I ate two full bowls. All the liquid made me feel sooo full, but it got digested really fast too. Delicious, healthy recipe to warm the cockles of your heart.
Carrot-Ginger Soup
ingredients:
2 big carrots
1 finger’s worth ginger
diced green onion
half yellow onion
3 cloves garlic
6 cups stock or water
olive oil for sauteeing
you will also need:
immersion or regular blender
1. Roughly chop the carrots, ginger, garlic, and yellow onion.
2. Heat some olive oil in the bottom of your soup pot and toss in the above.
3. Saute for a few minutes until carrots start to soften up, salting and peppering as you go.
4. Add stock or water. Bring up to boil, then simmer for 20 minutes.
5. Turn off the heat, salt to taste, and blend up with the immersion blender or by ladling the soup into your blender (be careful when you turn it on: the steam WILL make the lid pop off so either open it a crack, or if it has one of those pop out caps in the middle, leave that open lest you want an orange Jackson Pollock on your kitchen walls!).
6. Ladle into bowls and garnish with any or all of the following:
* chopped green onions
* almond pulp (from making almond milk) or chopped almonds
* toasted pumpkin seeds
* wild sesame seed powder (들께가루)
* a drizzle of sesame or olive oil
7. Enjoy with a side of brown rice, bread, or on its own!
You can see the drizzle of sesame oil better in this photo.
For those that go to SPACE for yoga classes, you can also get raw vegan energy balls for post-yoga sessions. These particular ones were made with almonds, sesame seeds, dates, brown rice syrup & homemade maeshil syrup. Nothing but healthy, natural ingredients.
So amazingly delicious. Not that I’ve had many, but this was the best raw energy ball I’ve ever tasted.
Oh, and I just wanna add that SPACE is always hosting cool events for anyone to participate, from clothing swap meets to vegan potlucks. It’s not just a yoga studio~ :) Like them on their FB page, to get news on the next gatherings!
PS. What, today is the last day of Vegan Mofo 2012?! How did October go by SO FAST?! Aigoooo….. I wish I had blogged more, but thanks for reading this month! November, here I come! :)
Feel free to leave a comment!
