You know about Kimchi, right? If not, like not so long ago me, do find out! Because Kimchi not only has a great taste and so many health benefits for you, but also gives endless opportunities for you to play with: have it all ready in your fridge when you don’t know what to cook or simply need something to put over your rice in a rush. Or make a beautiful, spicy stir and fry. Or pull out a great side dish or salad along with whatever comes to your mind or table. I adore this Korean fermented dish and make it ever so often. I learned about Kimchi from Maangchi and her You Tube channel and simply went crazy for Korean cuisine. There are sooo many Korean vegetarian and vegan dishes and others that can easily be adapted to vegan ways. There are many ways of making Kimchi and since you are reading this blog there is a good chance that you are vegan, so here is another great vegan Kimchi recipe made by The Kale Sandwich Show You Tube channel.
I also made adapted version of Kimchi for my Croatian blog Mirisna teka, but since I didn’t have nappa cabagge I used regular cabbage from my Mom’s garden. And so can you, if in need. Regular cabagge tends to have firmer, thicker leaves so count on that.
If you are feeling Gnocchilicious, there are another vegan cornflour Gnocchi or vegan Chia pasta you can make too along with this Stir and Fry. Oh, yes. And there are also Sweet potato&Chia Gnocchetti too! Yes, I’m kind of a Gnocchi girl. Which I find rather acceptable as long as I don’t start looking like one.
Anyhow. I can eat Kimchi with rice all week long. Then I get kind of enough of it so I make a polite pause. My husband, on the other hand, didn’t find Kimchi all that necessary in his weekly menu so I kind of used the same ingredients but didn’t leave it to ferment. I made Stir and Fry along with some vegan Gnocchi spiced with some red hot paprika (you can use cayenne, hot curry paste or chilli flakes instead, just make it red and hot). And he loved it. And everyone was happy!
There’s not much wisdom nor culinary secrets in this dish. It’s really rather simple and flexible pot of veggies thrown together and sautéed till the cabagge is wilted or caramelised to the point of your liking. Nothing much, really. Amounts are flexible too – just use what and how much you have on hand. And you can’t go wrong. Except if you throw some chocolate into it but I know you won’t. And if you do and if you like it, let me know!
And how to make it? Here it goes:
Kimchi inspired Stir&Fry with vegan Chilli Gnocchi
serves 2 – 3
1 small cabagge
2 – 3 carrots
1 parsley root + leaves for garnish
1/2 cup celery root diced
1 small onion or few spring onions
some olive oil
salt, pepper, chilli, garlic (powder or 2 cloves diced finely)
Just put everything in a food processor and pulse till you get small stripes but not a mush so don’t overdo it. You can also dice it very finely. Sautée vegetables on few tablespoons of oil till they are soft and/or caramelised to your desire. Stir often, watch not to burn it. Season to taste. Serve hot over some pasta or Gnocchi which I’m about to show you.
Vegan Chilli Gnocchi
300 g all purpose flour
50 g semolina
1/2 tsp salt
1/2 tsp chilli powder (or less, or more, to your taste. This is spicy but not to kick you out of your shoes)
2 tbsp olive oil
150 ml water
Pulse everything till it comes together (or knead in the mixing bowl). Knead some more till everything is well combined, especially chilli. You don’t want parts of dough with too much or without it. Put a big pot of water to a boil. Ad good tsp of salt in it, maybe a splash of vineggar, it prevents gnocchi to be sticky and gooey. Make a few rolls out of the dough and then cut little pieces. Put Gnocchi into the boiling water and stir so they don’t stick to the bottom. When water boils again and Gnocchi start dancing, cook them for another few minutes and they should be fine. Taste to be sure! Drain them, splash with some olive oil, sprinkle with salt and there you go 🙂