Welcome vegan kimchi fried rice, and cucumber limeade to the menu!
Summer may be beginning its slow descent toward autumn, but with the love and guidance of our friends at Cherry Bombe, know that you can keep it with you -- in your kitchen.
Today we’re sharing with you the 3rd and final installment in our Summer Supper Club series. (We hope you’ve been following along, and replicating the seasonal dishes that Mariana Velasquez and Tara Thomas prepared so far?)
Synmia Rosine is a LA-based mother, and plant + food alkemist, who discovered salvation and transformation through the medicine that is wholesome food. Her wish to simply “nourish and serve” the community is a call that we had no choice but to answer. Synmia’s recipes -- a Vegan Kimchi Fried Rice and Cucumber Mint Limeade -- are both easy to make, and highly nutritious. And the best part? You can tailor each to your taste buds, or personalize depending on what your local farmers’ market/grocery is serving up.
We thank the fantastic team at Cherry Bombe for introducing us to these incredible chefs. And know that our work is far from done. Watch for more recipes as we near the holidays -- with fresh, seasonal menu ideas for you and yours.
Today we’re sharing with you the 3rd and final installment in our Summer Supper Club series. (We hope you’ve been following along, and replicating the seasonal dishes that Mariana Velasquez and Tara Thomas prepared so far?)
Synmia Rosine is a LA-based mother, and plant + food alkemist, who discovered salvation and transformation through the medicine that is wholesome food. Her wish to simply “nourish and serve” the community is a call that we had no choice but to answer. Synmia’s recipes -- a Vegan Kimchi Fried Rice and Cucumber Mint Limeade -- are both easy to make, and highly nutritious. And the best part? You can tailor each to your taste buds, or personalize depending on what your local farmers’ market/grocery is serving up.
We thank the fantastic team at Cherry Bombe for introducing us to these incredible chefs. And know that our work is far from done. Watch for more recipes as we near the holidays -- with fresh, seasonal menu ideas for you and yours.
Vegan Kimchi Fried Rice
Makes 4 servings.
Ingredients
1 1⁄2 to 2 cups kimchi and its juice, separated
1 to 2 tablespoons gochujang, or to taste
2 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons sunflower oil
1 small white onion, diced 1-inch knob of ginger, minced
4 cloves garlic, minced
1 medium carrot, julienned
1⁄2 cup snap peas, chopped
1 jalapeño, seeds removed and diced
1 cup fresh shiitake mushrooms, sliced
3 cups cooked, day-old white rice
1 head butter lettuce, separated into leaves
1 scallion, white and green parts thinly sliced, for garnish
1 tablespoon roasted black sesame seeds, for garnish
1 tablespoon cilantro, finely chopped, for garnish
1 lime, quartered, optional
Chop the kimchi or cut with scissors into bite-sized pieces and set aside. In a medium bowl, whisk together the kimchi juice, gochujang, soy sauce, and 1⁄4 teaspoon sesame oil. Set aside.
Add the sunflower oil to a large skillet and place over medium-high heat. Add the onion, ginger, and garlic, and sauté for 2 to 3 minutes or until the onion becomes translucent. Add the carrot, snap peas, jalapeño, and mushrooms. Let cook for 3 to 4 minutes, or until the mushrooms are tender.
Add the rice, kimchi, and soy-kimchi sauce and mix together. In a separate large skillet, pour in the remaining sesame oil and place over medium-high heat. Transfer the rice mixture to the large skillet and spread evenly over the surface, then press the rice down gently with a spoon or spatula. Let cook until the bottom of the rice is crispy, about 6 to 8 minutes.
To make the butter lettuce cups, spoon equal amounts of the fried kimchi rice in the center of the lettuce leaves. Top with the scallions, sesame seeds, and cilantro. Drizzle with a little sesame oil and a squeeze of lime juice.
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Cucumber and Mint Limeade
Makes 1 serving.
Ingredients
Juice of 2 limes
3 to 4 teaspoons organic turbinado sugar, or to taste 4 to 5 fresh organic mint leaves, torn
Ice
Sparkling water
4 thin slices of Persian cucumber
In a glass, combine the lime juice and sugar, and stir until the sugar dissolves. Add the torn mint and stir again. Fill the glass with ice and top with sparkling water. Add the cucumber slices and stir, then garnish with a cucumber slice and enjoy.
Want this for your recipe box? Download here!
Follow Along With Synmia, below.
Makes 4 servings.
Ingredients
1 1⁄2 to 2 cups kimchi and its juice, separated
1 to 2 tablespoons gochujang, or to taste
2 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons sunflower oil
1 small white onion, diced 1-inch knob of ginger, minced
4 cloves garlic, minced
1 medium carrot, julienned
1⁄2 cup snap peas, chopped
1 jalapeño, seeds removed and diced
1 cup fresh shiitake mushrooms, sliced
3 cups cooked, day-old white rice
1 head butter lettuce, separated into leaves
1 scallion, white and green parts thinly sliced, for garnish
1 tablespoon roasted black sesame seeds, for garnish
1 tablespoon cilantro, finely chopped, for garnish
1 lime, quartered, optional
Chop the kimchi or cut with scissors into bite-sized pieces and set aside. In a medium bowl, whisk together the kimchi juice, gochujang, soy sauce, and 1⁄4 teaspoon sesame oil. Set aside.
Add the sunflower oil to a large skillet and place over medium-high heat. Add the onion, ginger, and garlic, and sauté for 2 to 3 minutes or until the onion becomes translucent. Add the carrot, snap peas, jalapeño, and mushrooms. Let cook for 3 to 4 minutes, or until the mushrooms are tender.
Add the rice, kimchi, and soy-kimchi sauce and mix together. In a separate large skillet, pour in the remaining sesame oil and place over medium-high heat. Transfer the rice mixture to the large skillet and spread evenly over the surface, then press the rice down gently with a spoon or spatula. Let cook until the bottom of the rice is crispy, about 6 to 8 minutes.
To make the butter lettuce cups, spoon equal amounts of the fried kimchi rice in the center of the lettuce leaves. Top with the scallions, sesame seeds, and cilantro. Drizzle with a little sesame oil and a squeeze of lime juice.
Want this for your recipe box? Download here!
Cucumber and Mint Limeade
Makes 1 serving.
Ingredients
Juice of 2 limes
3 to 4 teaspoons organic turbinado sugar, or to taste 4 to 5 fresh organic mint leaves, torn
Ice
Sparkling water
4 thin slices of Persian cucumber
In a glass, combine the lime juice and sugar, and stir until the sugar dissolves. Add the torn mint and stir again. Fill the glass with ice and top with sparkling water. Add the cucumber slices and stir, then garnish with a cucumber slice and enjoy.
Want this for your recipe box? Download here!
Follow Along With Synmia, below.
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