Photo courtesy of Andrew Lay

This delicious and versatile Korean dish is an Allergic to Salad favorite. “Bibim”, refers to the mixing of rice, while “bap”, refers to rice. Suffice it to say, rice is the star of this tasty meal! It’s topped with seasoned vegetables, kimchi, gochujang (chili pepper paste), and finished off with a dash of soy sauce and a fried egg.

A relatively simple recipe, bibimbap nonetheless showcases some delicious flavors and gives you an opportunity to prepare fresh vegetables in a way that will tantalize your kiddo’s taste buds. If you’d like to add kimchi to the project, that’s something that should be prepared and fermented a week or two in advance. You can then use it as a tasty garnish for a variety of dishes–it’s well suited to anything containing egg, or can be thrown into a broth or pasta sauce!

The way Allergic to Salad prepares bibimbap is vegetarian–feel free to add some marinated tofu and get creative with your veggies. Classically, bibimbap can also contain chicken, seafood, or beef!

We hope you try this meal at home with your kiddos, and we hope you make it your own!

Photo courtesy of Andrew Lay

 

NO-COOK Recipe: Date and Coconut Ladoos

Course Appetizer, Snack
Cuisine Indian
Servings 12

Ingredients

  • 1 cup pitted dates
  • 1/2 cup desiccated (dried) coconut (plus extra for rolling)
  • 1/4 sesame seeds
  • 1/4  poppy seeds (optional)
  • 1/2 teaspoon cardamom powder
  • Ghee or coconut oil for greasing (optional)

Instructions

  1. If the dates are too dry, you can soak them in warm water for about 15 minutes, then drain.

  2. In a food processor, combine the dates, desiccated coconut, sesame seeds, and cardamom powder. Blend the mixture until it forms a sticky, uniform dough.

  3. Grease your hands with a little ghee or coconut oil if the mixture is too sticky to roll.

  4. Take small portions of the dough and roll them into round balls.

  5. Roll the shaped balls in desiccated coconut, pressing lightly so that the coconut adheres to the surface. You can also roll them in poppy seeds for added texture (optional).

  6. For best results, place the ladoos on a plate or tray and let them set in the refrigerator for at least 30 minutes, to firm up. If you don’t have this time, ladoos can be served right away!

Until next time,

Team Allergic to Salad

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