Watch the video above to see how I cook…
I’ve always hated reading instructions… anything to do with following a specific set of instructions, I am just simply too lazy to do. If I am forced to (for instance, if I’m hired to do something), THEN I will read instructions and follow things specifically, but in my personal life, I HATE READING INSTRUCTIONS. So that’s generally why I gravitate toward SIMPLE AND EASY recipes that have less instructions. I’m totally one of those people that run away from any recipe that looks like there are too many steps! Don’t get me wrong – once in a while, I enjoy making a more complicated recipe and experimenting with my cooking. BUT on a daily basis, I’m definitely not a fan of the complicated recipe. Give me food and give it to me fast – that should be my motto.
I guess that’s kind of how my channel got started… since I really am LAZY when it comes to cooking and I’d almost rather mess up than have to read instructions… Quite silly if you think about it cause sometimes I can be my own worst enemy. Sometimes it really would make my life a lot easier if I just took 5 minutes to just read through a set of instructions.
When I cook, I like to just kind of go with the flow and throw things into a dish. Expecting perfection from me is… well, unrealistic! My food will never look as beautiful as those food porn shots you see on Instagram and that’s okay.
I mean… what is this atrocious thing here?? LOL.
This random dish that I made is DEFINITELY not going to win the beauty Olympics, but it was actually much tastier than I initially thought. It definitely didn’t look like how I envisioned but after the initial worry that it was also going to taste bad, I calmed down after realizing it probably will just take a little time for the flavours to make love.
This rice cake dish is one of those things that will soak up more flavour as more time passes. You know how chili tastes better the next day? Well, if you didn’t know that, now you know. CHILI TASTES BETTER THE NEXT DAY. There, you really know now. This dish is very much like chili in that it will taste much better a few hours after you actually make it. The flavours have had time to soak into the rice cakes and it will taste so much more flavourful and glutinous.
In the video above, you can see the whole process of me trying to cook this dish and thinking I failed multiple times. This is pretty much how I cook. I just add things, taste it a million times, then add more things…!
Vegan “Meaty” Rice Cake & Mushroom Stir Fry Dish That Isn’t Really a Thing But I Tried (Recipe)
- 300g Korean rice cakes (I used frozen)
- 100g oyster mushrooms, chopped
- 220g white mushrooms, chopped
- 1 cup cauliflower
- 1/3 onion, chopped
- 1 cup textured vegetable protein (TVP)
- 1-2 cups water
- Seasonings (approximate… adjust accordingly!)
- 2 tbsp rice vinegar
- 2-3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp garlic powder
- 1 tsp gochugaru (Korean chili pepper flakes)
Watch the video ABOVE to see how I made this… Although in hindsight, I definitely would soak the TVP first with some water and the seasonings to let it expand and soften, BEFORE adding it into the rice cakes.