All Recipes

Vegetarian kimchi heaped in a dark blue-gray ceramic bowl, pieces of napa cabbage coated in coarse brick-red gochugaru paste with radish matchsticks and scallion lengths, a glass jar of kimchi and half a napa cabbage behind.

September 16, 2026

Vegetarian Kimchi

A plate of vegetarian banh cuon, thin translucent steamed rice rolls with a dark mushroom and wood ear filling showing through, scattered with golden fried shallots, with cucumber, bean sprouts and herbs and a small bowl of amber dipping sauce with red chili slices.

September 15, 2026

Vegetarian Banh Cuon

Kimchi fried rice in a dark blue-gray ceramic bowl, orange-red rice flecked with fried kimchi under a sunny side up egg with a runny yolk, scattered with scallion greens, sesame seeds and crumbled roasted seaweed.

September 13, 2026

Kimchi Fried Rice

Vegetarian kimbap slices arranged cut side up on a dark ceramic platter, each showing egg, yellow pickled radish, spinach, carrot and cucumber inside a ring of white rice and black seaweed, scattered with sesame seeds.

September 12, 2026

Vegetarian Kimbap

Vegan japchae piled on a dark blue-gray ceramic platter, glossy amber sweet potato glass noodles tangled with sliced seared shiitake, blanched spinach, carrot matchsticks, red bell pepper, onion and scallion, scattered with toasted sesame seeds.

September 11, 2026

Vegan Japchae

Vegan creamed corn in a rust-glazed stoneware bowl, whole sweet corn kernels suspended in a loose pale golden sauce and scattered with chopped chives, with husked ears of corn on the table behind.

September 10, 2026

Vegan Creamed Corn

Vegan cornbread dressing in a cream stoneware baking dish, a moist glistening golden brown surface of soaked cornbread crumbs flecked with sage and celery, with a soft hollow spooned out of one corner.

September 9, 2026

Vegan Cornbread Dressing

Vegan broccoli casserole in a cream stoneware baking dish, roasted broccoli florets with browned tips coated in a thick orange-gold sauce under a scattered layer of golden buttery cracker crumbs.

September 8, 2026

Vegan Broccoli Casserole

Vegetarian tteokbokki in a shallow dark bowl, cylindrical Korean rice cakes coated in a thick glossy deep red gochujang sauce with fried tofu puff strips, sliced shiitake, onion, scallion and toasted sesame seeds.

September 7, 2026

Vegetarian Tteokbokki

A tall glass of Mexican horchata over ice on a dark wooden table, the pale ivory rice drink dusted with ground cinnamon, with a pitcher of it and loose canela sticks behind.

September 6, 2026

Mexican Horchata

Vegan scalloped potatoes in a cream stoneware baking dish, wafer-thin rounds of potato in overlapping rows under a thick ivory sauce flecked with thyme, browned in patches on top and scattered with chives, with one corner portion lifted out to show a dozen thin layers inside.

September 5, 2026

Vegan Scalloped Potatoes

Vegetarian corn casserole in a cream stoneware baking dish, a deep golden browned top studded with whole corn kernels and one corner portion lifted out to show the soft pale yellow inside.

September 4, 2026

Vegetarian Corn Casserole