add me please i wish to read

i want to be more active on here but i don’t usually interact unless im in here or when i used to watch movies with hecbeat but i dont don’t do that often anymore

oh man i’m first uhh i guess i would like to say i love you all you are all very beautiful shout out to us

Freezing then thawing gives it a more spongy, chewier, meatier texture that helps it absorb sauce/marinade/flavor, good for things like adobo, al pastor, or other flavorful chewy meats. I don’t do it because i don’t remember to defrost things but i’ve tried it and i like it but not sure if it’s worth the effort for me.

I press tofu most of the time if i have time but i also mainly buy extra firm tofu or versions even more firm so it doesn’t need it but i do taste a difference i like more.

I think a lot of tofu techniques help to dress it up and make it look nicer but the biggest thing is making sure you got a good flavor base going into it. For something like chicken tinga you need to create a well seasoned sauce to cook chicken in and it’s not different for tofu, the more time and flavor you put into it the better. I will say though i’m not a huge fan of plain tofu so i’m always trying to do more to it, some people like it on the more simple less seasoned side

good job! one of my favorite ways to increase iron is by combining it with vitamin c since vitamin c makes it more bioavailable, even as simple as a glass of orange juice with your iron pill is helpful. My favorite food recipes to consciously get some of that in though are beans+lime and oats with oranges

you can sub spinach for this and i prefer it with spinach but it works well with any dark leafy green

Kale Moochim

Ingredients

• 2 cups chopped kale
• 1 tablespoon doenjang
• ½ teaspoon freshly ground black pepper
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

Directions

1. Set up a large bowl of ice and water. In a large pot, bring 4 cups of water to a boil. Drop the kale into the boiling water for 2 minutes. Transfer the kale to the ice bath to stop the cooking.

2. Drain the kale, wrap it in a large kitchen towel, and squeeze out the excess liquid (this is the hardest and most annoying part of the recipe, but it’s necessary).

3. Place the kale in a bowl, add the doenjang, black pepper, sesame oil, and sesame seeds and mix everything together, preferably by hand

Bulgogi

Ingredients

• 1 cup Soy Curls
• 3 to 4 dried shiitake mushrooms
• ½ cup Omma’s Korean
• BBQ Sauce (page 45)
• 1 scallion, cut into
• 2- to 3-inch lengths
• ¼ red onion, julienned
• ¼ cup chopped green bell pepper
• Oil for grilling
• ½ tablespoon sesame oil
• 1 teaspoon toasted sesame seeds

Directions

1. Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.

2. In a large zip-top plastic bag or reusable silicone bag, place the Soy Curls, shiitakes, barbecue sauce, scallions, red onion, and bell pepper. Make sure all the Soy Curls are submerged in the sauce. Place the bag in the refrigerator and marinate for at least 4 hours or up to 24 hours.

3. Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated Soy Curls, mushrooms, scallions, onions, and bell pepper on the grill pan or grill topper, basting with the remaining marinade. Cook until the Soy Curls are slightly charred, about 3 to 4 minutes.

4. Drizzle with the sesame oil and garnish with the sesame seeds before serving.

i’ll add the banchan under this recipe

Bibimbap

Recipe Book: All

Ingredients

• ½ tablespoon sesame oil
• 1 carrot, julienned
• ½ teaspoon salt
• 1 cup cooked rice
• 2 to 3 pieces braised tofu
• 1 sweet potato, baked, peeled, and cut into bite-size pieces
• 4 or 5 Pickled Perilla Leaves
• 1 cup Bulgogi
• 2 tablespoons Spicy Soy Sauce Dressing or Spicy Gochujang Dressing

Directions

1. In a medium skillet, heat the sesame oil over medium heat. Add the carrot pieces and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.

2. Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing

SOONDOOBOO CHIGAE

Recipe Book: All

Ingredients

• I tablespoon sesame oil
• 2 tablespoons gochugaru
• ¼ onion, diced
• 3 cloves garlic, minced
• 1 small potato, diced
• ½ cup hobak or regular zucchini half-moon discs (¼ inch thick)
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• I tablespoon soup (light) soy sauce
• 2 cups Vegetable Broth
• 2 (16-ounce) blocks silken tofu
• 2 scallions, chopped

Directions

1. In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.

2. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.

3. Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

4. Add the scallions and cook for 1 to 2 more minutes before serving

Yes sorry about that, i’ll send them as i format them i’ll preface this one by saying i don’t add black beans neither does her mom but beans are always good to eat KIMCHI CHIGAE

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon extra-virgin olive oil
• 4 scallions, white parts chopped, green parts cut into 1-inch lengths
• ½ cup diced onion
• 1 teaspoon minced fresh ginger
• 2 to 3 cloves garlic, minced
• 1 small potato, diced
• 2 to 3 cups sour Baechu Kimchi
• 1 tablespoon gochujang
• 2 teaspoons brown rice syrup
• 2 tablespoons soup (light) soy sauce
• 2 cups Vegetable Broth
• 1 (16-ounce) block medium or firm totu, cut into 1/2-inch cubes
• ¼ cup black beans

Directions

1. In a medium ddukbaegi or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.

2. Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.

3. Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

4. Add the tofu, black beans, and the scallion greens and cook for an additional 2 minutes before serving

We got a couple jigae recipes we use from it but i’ll look for the other ones and send them later

im trying to get more news and build up my rss feed, y’all got any sites you like?

Yes to both but also internally to both, i don’t think ive ever openly said sorry or done anything externally in order to “rectify”(idk if thats the right word but rock with me) anything that i used to say or think that i later came to feel was problematic. At the same time though i’ve never been checked for anything so that may be why.

the book is called the korean vegan and it’s by joanne lee molinaro, if you want i can send some recipes later if you can think of anything you wsnt

I don’t know, I couldn’t tell you i’m not black. None of my friends have said they think it’s racist for whatever that’s worth.

Yeah what the other person said, that shit goes very deep and has crazy “lore” and you can easily spend hours going down the rabbit hole of tricknology. the most important thing about yakub and tricknology that is very often overlooked is that at its core it’s just trying to rationalize and put into context black suffering. Many NOI didn’t fully believe the story but used it as a way to discuss race relations

Vine Deloria Jr wrote about how the main issue the native community has is legal issues but they are given social solutions while black peoole face social issue and are given legal solutions. While i don’t agree with this 100% and think it’s a bit reductive i think it’s what you are talking about. Read Custer Died For Your Sins by Vine Deloria Jr and remember no crackers allowed

man that “redheads are the black people of white people” trend that was going on a few months ago was pmo. “redheads feel more pain and don’t take anesthesia well” as if medical literature doesn’t still state that black people feel less pain, it gets to a point

Ts is so nice not my favorite footwork ever but i like it alot, through this i got put on to dj jana rush and painful enlightenment might be the most interesting album ive heard all year.

I’m reading this book called “Eating While Black: Food Shaming and Race” that touches on this but from the angle of food. White people sit up there and shame the food and other cultural aspects of someone’s life and unfortunately that trickles down into the minds of poc who want to now be seen as “healthy”, “clean”, and/or otherwise acceptable in the eyes of white people.