Long overdue... Vegan foods I've been making in Seoul South Korea

So it has been a boring couple of weeks. So much so that there has LITERALLY been nothing to write about. 

I haven't really gone out.

I haven't really eaten out.

I just have worked and chilled at my little apartment.

So I haven't written anything, mostly because I didn't want anyone to read, "hi I didn't do anything today", seven or eight times a week. It makes me look pretty boring.

However I've been accumulating pictures I could write about. One of those were vegan foods I've been making to survive. I thought, hey I should share this with the world.

So here are two meals I've made that are relatively easy and very much vegan.

#1

Stir Fry 

I'm going to have a taxicab confession moment that might be too revealing. No, I have not eaten any meat, and no, I have not burned down my apartment or anything but, I am getting sick and tired of rice.

Yes, I might have written about this before, but I am getting sick of rice.

I mean it this time.

I am just not a heavily carbohydrate person. My dad is gluten-free, and I came from the land of wanting to be perfect.

Even our signs are perfect

At home, I barely ate any rice and bread. I never ate pasta, and  pizza was the sign of the devil. 

Hey wazzup Greg Harlin?

So arriving in Korea I've been finding the abundance of rice to be a tad overwhelming. So I've been making stir fries...

refer to the original pic

Stir fries are simple to make in your small Korean kitchen. If you are going to be a new traveler to South Korea, don't think that you'll get the exceptional big apartment with the massive kitchen that you've always wanted... chances are, you won't. 

This stir fry was made with these ingredients...

1. Tofu. --> Maybe about a quarter of a packet. Diced and quartered
1. If you are a medium-small sized girl that is enough for two servings.  
2. Enokitake mushrooms. --> Maybe about 1/5th of the packet. Cut into small 1/2 inch length pieces.
1. Generally the Enokitake mushroom packet provides a lot of mushrooms. I like my stir fry with a lot of mushroom crunch to it so I throw in a lot.
3. Eggplant. --> 1/3 or 1/2 of the skinny eggplant cut up and diced.
1. WARNING. For some weird reason it makes the rest of the meal turn slight blue-purple color.
4. Yellow Bell peper. --> Dice 1/4 of the bell pepper into small squares.
1. MAN! I used to hate pepper but I love it now!
5. Onion.--> Dice 1/4 of the onion into squares
6. Garlic.--> One garlic clove. Cut and dice.
7. Bragg's Liquid Aminos All Purpose Seasoning--> a few squirts. (I KNOW THIS DOESN'T HELP BUT I DON'T HAVE A MEASURING SYSTEM FOR THIS!!!)
8. Red Star Nutritional Yeast Flakes--> a few shakes. (I KNOW THIS DOESN'T HELP BUT I DON'T HAVE A MEASURING SYSTEM FOR THIS!!!)
9. A small amount of canola or olive oil for frying.

This is how I cooked it...

1. I started by frying the onions and garlic in the frying pan.
2. I fry it with some Red Star. 
3. Once it gets soft and crispy, I throw in the bell pepper, mushroom, and eggplant.
4. I give the vegetables maybe three or four minutes so that I know the veggies aren't hard. 
5. I squirt a bit of Bragg's.
6. Once everything looks and smells cooked, I throw in the the tofu. 
7. I mix it all up and them I'm done!!

#2

Black beans and cooked eggplant and bell pepper

Ok so I made this one time for my lunch at work. I went to the famous HomePlus (which is like a korean walmart or target) and bought about four canned black beans. 

This meal was a lot easier to make...

Heat the black beans in a pot.

In a different frying pan, stir fry some garlic and onions with some yeast.

Add pepper, eggplants and Bragg's afterwards.

YOU'RE DONE!

WARNING! Make sure that the black beans do not have any animal derivative products. 

I promise to keep adding more posts.