Loving vegetables

Fast food and processed food are gaining ground in Korea, but it’s nothing close to the U.S.  In general, Koreans still have a better appreciation of ‘good food’ as nutritious food.

This is so simple, it’s a bit embarrassing to admit.  But the Korean way of eating has taught me many easy ways to include vegetables in my eating:

  • A friend was stealthily eating a cooked, whole sweet potato on the bus for her breakfast (eating in public is frowned on here)
  • Snorkeling trip snacks were boiled new potatoes and slices of steamed pumpkin. Neither were peeled, and both were warm and delicious treats as we stood devouring them, wet and shivering.
  • For lunch, our Korean teachers usually bring small containers of a variety of foods: rice, kimchi, and other stuff, which is then shared. So, bringing a small container of broccoli, zucchini, eggplant, or sauteed veggies is a welcome addition. Broccoli requires no seasoning. Zucchini and eggplant are always great with oregano or basil or a bit of tomato/spaghetti sauce.
  • Fruit is considered dessert: apple slices, or bananas sliced into yogurt.

But, I did come up with a new one they hadn’t tried. Apple slices dipped in peanut butter!

3 thoughts on “Loving vegetables

  1. Here’s an “invention!” (From someone who eats only vegetables – for many, many years: no meat, egg, fish, pungents).

    Mock Reuben Sandwich (i.e. vegetarian)

    * Sliced pumpernickle, or carroway seed, or black bread, toasted.

    * Soy spread (butter substitute) Or use butter. Or margerine (yuck)

    * Baked tofu, sliced (substitute for the pastrami).
    I use the Thai flavor because it doesn’t have garlic, onion, leek, chive or scallion in it. (The “forbiddens”)

    * Slather on Veganaise

    * Pile on the sauerkraut.

    (There should be lots of that in Korea, in one form or another). But I use Bubbies. Nothing in it but Artesian Well Water and salt and cabbage.

    * Grate Parmesan over it. (Or Swiss or whatever).

    * Nuke it a minute. (To melt the cheese a little)

    * Top off with German Brown Mustard (again – no pungents in it).

    * Put the lid on.

    * Cut in two.

    It’s great with mashed potatoes, too!


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