Little Dishes #3
I was in the mood for Korean food again, but I wanted to explore some new-to-me things. Here we have Nasoya's Plantspired "Honey" Garlic Chick'n, a sesame soy cucumber-carrot salad (recipe veganized from Will Cook for Friends using vegan honey), Korean-style braised purple potatoes with red bell pepper and onions (inspired and roughly in the ballpark of this recipe from Korean Bapsang ), broccoli banchan (recipe from Sugar Yums ), spinach banchan (recipe from Maangchi ), and brown rice with everything bagel seasoning. I really enjoyed these things! In terms of what this used from the quest to use what I had, this generally focused on the produce I had on hand. I bought the chick'n to make life easier, and it definitely helped; could I have made something? Maybe, but I also didn't have to store anything to get the convenience of that and sometimes that's what one needs. The cucumber-carrot salad used up my cucumbers, while the potatoes used up my purple ...
