Vegan Korean Cookbook Review

Vegan Korean Food Book Review :

The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro,

I've eaten Korean food in restaurants in NYC and found some vegan dishes that I really liked such tofu bibimbap made with vegetables, rice, sauce and tofu. I also tasted a mushroom hot pot called Beoseot Jeongol that was made with a variety of mushrooms in a delicious sauce and an appetizer made with thinly slice eggplant called Gaji Mari that was used to roll uncooked salad vegetables. All were very tasty. 

Coleslaw Macaroni Salad -Vegan, GF, and Oil-Free

 I love coleslaw and I love macaroni salad. This is two great summer salads combined in one!!

Need a side dish for your next BBQ or pot luck get-together that everyone will love? This crunchy coleslaw and macaroni salad is easy to make, very tasty, healthy, and can be made up to 2 days in advance. 

Summer Spring Rolls In Rice Paper

Some call them summer rolls and some spring rolls but whatever your preference they are wonderful rice paper rolls filled with greens, protein, and veggies of your choice and there is no need for cooking them. They are usually dipped in peanut sauce which makes them taste extraordinary.

In My Kitchen for June

I'm joining Sherry's IMK ( In My Kitchen) for the month of June to give my readers a peek into what's in my kitchen this month. 

We just returned from 6 months in Florida, so I'll be sharing from my Pennsylvania kitchen this month.

I bought a fun serving spinner at Homegoods for outdoor serving. It holds quite a bit of vegetables, fruit, and there is room for dips too. It spins making it easy for guests to reach everything. I'll be using it outside on our deck!

Green Retro Bowls Filled With Watermelon- 

This watermelon was perfect for hot humid weather. Yesterday was 90 degrees and this watermelon was cooling and refreshing. I love the green retro bowls.