Zucchini Handvo (Savory Squash Cakes)

We're good at hiding.  We're good at pretending.  We are good at acting.  Almost too good.  We prefer the world to perceive us as happy and colorful and vibrant and perfect.

We polish off the dust, giving ourselves a shiny coat...like new.  We sand off the splinters and remove the burrs.  We put fillers in the cracks and apply putty in the voids.  We oil the hinges and stain the wood.  We prime and paint.

And then the world sees us: Smiling, polished, whole, and fixed.  Effortless.

The world doesn't ask what's under the paint, or where the putty is, or what happened to the burrs.  The world doesn't credit the improvement.  The world expects it.  

But we know what's underneath.  We know.

We might be built on fractured foundation. We cover it up with a carpet of woven loops. We conceal it with wooden planks tightly fit by tongue and groove. We piece ourselves together arranging an array of textured tiles and fill the narrow channels with grout. 

When we know what's wrong with our house, we don't forget.  No one can see it, no one asks about it, but we know and it bothers us.  And we hide it.  We seal it.  We keep drinking the secrets so that they won't spill.

But what we forget is that everyone else has a home.  Small, large, old, or new.  (Yes, even the new dream homes that seem absolutely perfect).  In these homes, repairs are also needed if not fulfilled already.  Perhaps not as many repairs are needed in their home, as are needed in your home, yet still there is damage, imperfection, and imbalance.  Maybe, fewer but deeper, or maybe, more but milder.  Either way, these too, are concealed under paint, stain, or polish.

Just remember that everyone has something that needs repair.  It's not just you.  It only seems that way because you only know your house.  You don't know what is beyond their polished, sanded, stained, and closed doors.

Zucchini Handvo (Savory Squash Cakes)

(pronounced HAHND-vo)

Handvo is traditional lunch/brunch item made with lauki/doodhi which is a mild but large squash found in India.  I prefer zucchini, as it gives a hint of sweetness, but no matter what squash you use, handvo always has a crispy top.  Handvo is usually made in a big square or rectangular pan and everyone always reaches for a crispy corner piece.  I modified this recipe to cupcake sizes so that everyone gets a crispy piece. 
These savory zucchini cakes are simply AWESOME!!!!!!

Ingredients: 

Dough:
2 cups semolina flour (aka sooji at Indian stores)
1/4 teaspoon baking soda
2 teaspoons salt
1/4 teaspoon turmeric
2-1/2 Tablespoons vegetable/canola oil
3-1/2 cups packed, grated zucchini (~2 large zucchinis)
1 Tablespoon sugar
2 Tablespoons ginger-chili paste (recipe forthcoming!)
1 cup plain low fat yogurt
3/4 cup water

Crispy Topping:
2 Tablespoons vegetable/canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 Tablespoon sesame seeds for garnish

Directions:
1.  Combine the semolina flour (sooji), baking soda, salt, turmeric, and 2-1/2 Tablespoons vegetable oil in a small mixing bowl and mix well. The mixture should resemble cornmeal-like texture.
2.  Combine zucchini, sugar, and ginger-chili paste in a large mixing bowl.  Add yogurt and the dry ingredients and mix well.  Add 3/4 cup water and mix well again.
3. Preheat the oven to 350 degrees.  Brush the inside of the cupcake cavities generously with oil.  Divide the dough mixture among ~10 cupcakes.  Fill each cavity almost to the top (just sub-flush with the top of the pan).  Level each cupcake as much as possible
4.  Make the "topping":  In a small sauce pan, heat 2 Tablespoons oil.  Then add mustard seeds, cumin seeds, and asafoetida.  Cook for no longer than one minute, being careful not to burn the cumin seeds.  Remove from heat.
5.  Spoon a little of the seasoned oil on each cupcake. (about 1 scant teaspoon of oil per cupcake)  The seasoned oil is what yields a crispy crust on top.  Don't miss this step!!
6.  Bake on the middle rack for 15 minutes.  Then change the oven setting to broil and broil for 7-10 minutes, or until the tops have browned.
7.  Remove pan from the oven, scatter with some sesame seeds, and allow to cool for at least 20 minutes.   Then you can remove cakes from the pan.  Cupcakes should still be warm when you remove them from pan.

Hasselback Potato

Lately I'm becoming friends with potatoes.  I almost never eat potatoes and the reason is because I have enough carbs in my diet as a vegetarian.  I'm usually trying to integrate more leafy greens and complete protein balance.  But lately, I've been suuuuuch a good girl and eating everything a doctor would want me to eat that I say hey, let me live a little and eat a potato. 

Look at me.  Living on the edge. 

In lieu of bungee jumping, I eat a potato. 

Can you hear my heart rate climbing?

Two years ago, my sister and I took a trip together.  We never get a "sister weekend", so what do we do?  Should we go to mexico for a beachy vacation or should we go to NYC for a shopping trip?  Neither.  We went to a food bloggers camp.  'Cuz that's how we roll.  Food nerd fun.  And it was so fun because you get to meet a bunch of people that are JUST as nerdy as you!  We roll up to Camp Blogaway in a red convertible rental. We are the first to stuff camping gear in a convertible, I'm sure. 

Early one morning, we had a hands-on activity:  to cut potatoes.  I know this sounds ridiculous and hilarious and not fun but there are 59 other people there just like me who are all "yay!  I'm gonna cut potatoes!!!"

Well, not 59.  58.  My sister couldn't quite make it to the potato event.  She was sleep deprived all week with her 3 year old and 5 year old girls and her body simply could not defy gravity to wake up that morning.

When she finally awoke and arrived in the main hall, the rest of us were cleaning up, washing her hands, and getting some morning tea/coffee.  And for her, it was a "glasses day".  Contact lenses are on the back burner this morning.  If I recall correctly, it even took a good 4 minutes before she was able to utter/slur "good morning". 

Then we stood in line for breakfast.

Slurring sister: "So what did ya'll do?"
Me: "We cut potatoes.  We each got a free chef's knife and cutting mat." 
Sister: "So...what did ya'll do?"
Me: "We made Hasselback Potatoes"
Sister: "....that sounds like............Baywatch"
(......long pause.....)
Me: "That's Hassel HOFF."
Sister: "oh right"

We use our rare sister weekends to have really intelligent conversations.

A Hasselhoff potato is quite elegant in presentation.  You can be having a "glasses day" and still be able to execute it well.  It's just a potato cut into little slivers, but you don't cut it all the way through because you want the layers to "fan" out.

The trick I learned at Camp Blogaway is to lay the potato between horizontal chopsticks to ensure you won't accidentally cut the potato all the way through.

 

Hasselback Potatoes

Ingredients:

4 Potatoes (variety - Yukon Gold; Russet; Sweet)
8 garlic cloves, sliced thinly (as thin as you possibly can) - optional
2 Tablespoons olive oil
Sea Salt
Pepper
1 Tablespoon chopped parsley
1 Tablespoon chopped rosemary

Directions:

1. Arrange two chopsticks horizontally on your cutting board.  Place one of the potatoes between them, so that the long side of the potato is parallel to the chopsticks.  (Man, that is a lengthy explanation for something so simple...)

2.  Slicing the potatoes: You want to be sure not to cut the potato all the way through because you want the potato to remain intact, as one body once you are done.  The chopsticks are a clever "stop" to keep you from cutting all the way through, but you have to be extra careful on the two ends.  Starting from one end and working your way to the other, cut the potato (shortways or "crossways").  Cuts should be only a few millimeters apart.

3.  Preheat the oven to 400F.  Place potatoes on parchment paper on a baking sheet.  If using garlic slices, insert each one between layers, randomly.  This step is analogous to installing braces so I suspect that it's really easy for dentist and orthodontists. Don't insert the garlic slices too far inside - just beneath the skin is fine.  The garlic slices do two things:  (a) separates the layers and (b) adds garlic flavor to each bite!   I like to have a garlic slices between every single layer! 

4. Drizzle olive oil over potatoes in a very thin stream, allowing the oil to leak between the potato layers. (This step is easy if you inserted the garlic slices)

5.  Season generously with sea salt, pepper, and chopped herbs.

6.  Bake for 50 min to 1 hour, or until edges of each layer are brown/crisp and potato flesh is tender.

There are tons of variations you can use: 

• You can do this with any kind of potato, even sweet potatoes
• You can do this with mini potatoes like new potatoes or any of the bite-size potatoes, but scale down on the other ingredients, since the potatoes are much smaller.
• Season with herbs that you like:  Parsley, Rosemary, Chives, etc
• Use a "fun" salt: Coarse salt or any gourmet sea salt
• Alter the texture depending on how thin or thick the slices are (I like them extra thin!)
• Use butter and olive oil

Entertaining: Patio Brunch IV - Tex-Mex Style!

I LOOOOOOOVE our annual patio brunch!  It's my most favorite day of the year...more than my birthday!!  It's always a great chance for everyone to catch up on a lazy Sunday and the weather has always been fanTAStic!  Thanks, mother nature!

This year, our patio brunch fell on Cinco de Mayo so it was only fitting that we have a tex-mex theme.

Thanks to my friend Roshni who photographs every patio brunch for me so beautifully.  My sister in law was my sous chef and also helped me decorate.  I hope this inspires you to entertain with brunch!!  Who says no to brunch?

4th Annual Patio Brunch Menu

Mexican Hot Chocolate (crockpot)

Churros (Costco)

Chips and Salsa

Guacamole

Corn & Black Bean Salad with Lime Dressing

Veggie Chorizo Mini Quiches in phyllo cups

Strawberries & Bananas (o Fresas y Platanos?)

Chilaquiles

Biscuits and Poblano "Gravy" (Biscuits & Queso) --> these were a big hit!
Refried Black Beans

Sombrero Cookies (as seen on Pinterest!)

Some stuff to partner those tortilla chips!

Veggie Chorizo and Egg Mini Quiches:
5 eggs + 1/2 cup of veggie chorizo makes 45 mini quiches
Put 1/2 Tablespoon in each phyllo cup
Bake at 350 for 14 mins.
(Phyllo cups are storebought - Athens brand)

Me.  Setting up and posing.  Pretending there's not a zoo of a mess in my kitchen.  lol.
Here I'm stirring Poblano pepper queso which is storebought uber-processed Velveeta-like cheese.
I charred Poblano Peppers on the grill, diced them, and added them to the queso crockpot with milk.

It must be said "I saw it on Pinterest."  I used the vanilla Oreos. (which are so good on their own by the way!)

My attempt at Chilaquiles.  Not the best of the menu, but it was fun to say "CHI-LA-QUI-LES!!!" all morning!
I made the red sauce using onions, garlic, 28 oz diced tomatoes, chipotle peppers in adobo sauce.
I fried the tortillas to make these chips the night before.  Cook the sauce, then add the chips and the eggs. Add tabasco or Chalula for heat.

This table really needed some produce which is why the bananas and strawberries look so out of place.  Ha!

Charring Poblano Peppers for the "Gravy"

Store-bought frozen biscuits - thanks Kroger!!! These were AMAZING.
We open the biscuit, add refried black beans in the middle, cover it with Poblano queso, and go to town!

Costco.  $1 each!  They are HUGE.  We cut each one into thirds. 10 feeds 30 people EASY.  

Mexican Hot Chocolate in a Slow Cooker (Crock Pot):  1:2 ratio of semi-sweet chocolate chips to milk.  Add several cinnamon sticks and a few pinches of ancho chili powder.

Introducing Greenling

I have a Nail Polish subscription.  Every month, I get nail polish delivered to my house.  I thought it would encourage me to girlify myself more.  As an engineer, sometimes you need to wear a hypothetical neon sign that says "NOT A MAN" to remind your co-workers.   Nail Polish serves that purpose and is just one subscription option, but product subscriptions are all the rage.  There are food subscriptions and beauty subscriptions and men's and kids' subscriptions.  The joy in it is simply to have a present pre-selected and waiting for you at the door when you come home.  Ignore the fact that a charge shows up on your credit card bill  - those are really insignificant details.   

Presents at the door are fun, but I actually enjoy shopping for cosmetics.  If I'm not able to exhaust my estrogen in retail therapy, then the estrogen accumulates and simmers and bubbles over into tears and irrational emotion. 

But what about having groceries delivered?  I really find it a rude interruption of the day to go to the store.  And I can take FOR-EVER because I get easily distracted by endcap promotions and unique attire choices of neighboring patrons.  I recently signed up for a Greenling Local Box.  Greenling is an all online ordering, home delivery service for local & organic groceries. It is totally customizable. The Local Box is similar to a CSA, but supports multiple farmers and no subscription is required.  It's like dating and you get to say "don't call me, I'll call you."

Greenling was founded by a Chemical Engineer from UT Austin (my alma mater) and you already know that when you combine an Engineer and Food, it results in wonderful things!!! ;-)

I LOOOOOOOOVE having organic and local produce delivered to my door regularly!!  First, there's no committment or contract or fees.  Second, I simply decide what to cook based on what's in my Local Box.  Third, it encourages me to take 15 minutes on Sunday to MEAL PLAN.  I can even order extras that I want to ADD to my box so I don't have a to make a wasteful trip to the store to buy ricotta.   Finally, if I don't know how or what to cook, the delivery always comes with a list of recipes featuring ingredients from my Local Box that week.

I am pleased to announce that I am now a contributing blogger for Greenling.  I will be posting recipes based on what I find in my Local Box on Greenling Recipes, so make sure you bookmark that site too!

Just when you thought you couldn't get enough of me!!!  ;-)

*Greenling has not requested or suggested that I write this post.  It's a product and service I believe in!  Check it out!

Check out my First Post on Greenling:  Broccoli, Cheese, and Beer Soup!

Slow Cooker Refried Black Beans

Now that the weather is finally warmer, I thought I might be out in public some more.  It might be a good idea to look presentable, so I thought I would do what normal girls do and get a facial.  The last time I had one was about 14 months ago.... I am not good about scheduled maintenance of my car, much less my face.  There's a nail salon near my house and they have a massage and facial room in the back.  I know that sounds sketchy but for a groupon, without hesitation I will acquiesce to sketchy.

So initially I'm asked to change into a terrycloth tube top looking thing that has a velcro closure.  I'm mildly concerned about hygiene thinking how many other chests and armpits have touched this thing.  You can see how a facial is not relaxing for me.  I'm actually not a germophobe at but the thoughts do graze my mind....I'm just too lazy to act or resist. 

Then she asks me to lay on the sheet but underneath the towel.  So basically, she's going to tuck me in and read me a story or sing Soft Kitty hopefully.  But before I climb into bed, there's a fake red poinsettia flower on top of the towel which raises a series of questions.  May I displace this? Is this intentionally there?  Is this December? Is this my honeymoon?  

Then she wraps a terrycloth headband on me, which I am tempted to steal...it totally goes with my velcro tube top.

I lie down and bravely close my eyes.  She proceeds to...wash my face. Why am I paying someone to wash my face?  If you have never had this thought while getting a facial, you're a liar.  I guess we would rather have our face washed while lying down because standing and hovering over the sink would require too much effort?   Then she puts a lotiony thing on my face.  Why am I paying someone to put lotion on my face?

Then she rinses it off using two cloths/sponges and I swear she must be drawing phantom figure eights on my face.  I'm going to start paying my nieces $10 each to do this for me instead.
She asks if I would you like Microdermabrasion - it's only $15 dollars more.  Yes.  Anything that has more than 5 syllables you must agree to. 

This part was especially fun since a) I have no idea what Microdermabrasion is and b) I have no clue what tools, equipment, or products will be used on my face and c) I am only making the assumption that this part of the service will take place on my face. 

So then a hear a faint buzzing sound....I was imagining a mini toy lawnmower.  Suddenly something makes contact with my chin....it feels like the back of a pencil except in lieu of a rubber eraser, it's a ball of coarse-grit sandpaper. She then sweeps/scrapes/sands my face in a very organized linear fashion on my contour face.  This would feel WONDERFUL....if I was a wooden plank.  Once she reaches my forehead, the buzzing ceased.  I bet she'll do a great job with our backyard.

Then she applies goo on my face, starting on my nose and sweeping outward until she's covered my face.  She must have a degree in Topography to master this so well on human terrain, but again, why am I paying someone to put a mask on my face?  I don't even get to scare my husband.

Then she wraps my face in a hot towel only exposing my nostrils.  I guess that part of me is already beautiful.  Now, not only am I tucked in, but I'm wrapped up like a mummy now.  Not feeling vulnerable at all.  But I love the steam towels, especially in a pedicure.  Who doesn't want their extremities to be treated like asparagus?

Then I lay there.  Not sure the duration.  Not sure if she's in the room or not.  I really need to take care of this wedgie.
Then she immerses each hand into a polybag full of hot melty wax while mentioning "this is no extra charge".  Oh, I'm sorry, do people pay for this??  I'm certain this technique was once used to punish adulterous wives, but I had validate this visit and say to myself: "Ahhh. This is the life."  I should have taken care of the wedgie when I had the chance.

Finally, she washes my face again.
She lotions my face again. 
She peels off the cooled wax.  Damn.  Now she's got an imprint of my finger prints, so I won't be able to steal the terrycloth headband. 
She leaves the room and then I change back into my clothes. 

I look in the mirror one last time.  Fixing my eyes on the mirror, I'm turning my head to the left, then slowly to the right and I think "Wow!!!! I look soooooooo....EXACTLY the same".

Slow Cooker Refried Black Beans

I make a big batch once a month and keep one container in the fridge, and then I freeze the rest in batches.  A HUGE time-saver!!

Use refried black beans for breakfast tacos, tostadas, or a nutritious protein packed side with quesadillas!

 

recipe by rabbitfoodrocks

Ingredients:
1 pound (~ 2 cups) dry black beans
6 cups water
1 Tablespoon salt
1 Tablespoon olive oil
1/2 onion, diced
4 cloves garlic, minced
1 jalapeno or serrano pepper, seeded and minced
3 Tablespoons butter, melted

Directions:
1.  Set the crockpot to cook for 8 hrs.  Add water, beans, and salt.* 
2.  Meanwhile, heat 1 Tablespoon olive oil in a large skillet on Medium-High heat.  Add onions, garlic, and jalapeno pepper and sautee until onions have softened.
3.  Add onion mixture to crockpot and allow beans to cook for 8 hrs or until beans have softened and are cooked all the way through.
4.  Using a slotted spoon, transfer all of the solids into a large bowl with a mostly flat base if possible.  Do not discard liquid yet.  Start mashing the solids using a potato masher and add some of the liquid a little at a time as needed as you mash.  You can add add much as you like, depending on the consistency of beans you prefer.  Mix in the butter.  Freeze some beans for later!

*FYI - Most bean-to-water ratios for slow cookers are 1 cup to 3 cups...

White Tea Cookies with Grapefruit Glaze

We invited our friends over for dinner Friday night and they said they would come over but the Mister (that is, the spouse of the Mrs; not to be confused with One Who Mists) would not be eating. Although my initial thought was "he detests my cooking", I started to think there was something more to it.

While I was feeding his wife pantry foods (they are really understanding friends), he explained that he was in the midst of a My Fit Foods 21-day challenge. In addition to their scheduled healthy meals, he's also not supposed to eat after a certain time, and some other rules including exercise, etc. I was amazed at how he had already dropped noticable weight and I was really impressed by the discipline it took to do this for 3 weeks.

I was inspired listening to him. So inspired, that without thinking I opened my big mouth and exclaimed, "I'm going to give up coffee and alcohol for 3 weeks!!!"

It was very impulsive...and very DUMB.

Why volunteer myself to relinquish things that i happen to love? And what's with 3 weeks or 21 days? What an odd window: longer than a fortnight, but shorter than a menstrual cycle?



The tea is out of the bag...er, so it turns out that white tea is actually black.  The Michael Jackson of Tea!!

A little zest really livens up a batch of cocaine

As you can see, this takes LOTS of skill.  Actually, the real skill here is trying to keep yourself from being too OCD.  I have friends like that.  It's quite painful to watch.

Two minutes too long in the oven, but still yummy!  Try not to ignore the oven timer to avoid the "peplum skirt" effect.  Peplum - great for fashion; bad for cookies 

The problem with making these pledges in public is that you kind of feel like you have to step up and actually, you know, follow through.

Note that I did not claim to give up caffeine.  When making a pledge you have to give yourself a tiny clause of escape, in my case, tea.  A little morning tea never hurt nobody (except the double negative cop).

Immediately following my pledge I went to a week-long software training conference.  Yeah - that's a snoozer in words alone.  How am I to keep two, much less one, eyelids open without coffee?  The omission of coffee wasn't terrible because I wasn't actually the one suffering the most.  My coworkers were not enjoying me wean the bean.  "So...when can you have coffee again???" "So Amee, how much longer on this 'thing' you're doing?" 

Alcohol was a different challenge.  I didn't get to rinse any weekdays off with a glass of Pinot Noir.   Secondly, my social calendar happened to be studded with commitments that don't involve yoga pants or a mud mask.  It just so happens that I was invited to happy hours, dinners, and an Alicia Keys concert in this window exclusively.  How is one supposed to be in the Empire State of Mind without alcohol?  It was really fun turning down alcohol like an expectant mom.   "oh you aren't having anything?" "oh...oh i see"    

Well, I did it.  I'm done.  Do I feel different?  Nope.  However, I do believe I've cut the umbilical cord to coffee.  I wasn't rushing to the udder of our coffeemaker the next morning.  I did however enjoy my reunion with Pinot Noir. 

No one, no one, no one

Can get in the way of what I'm feeling...

-alicia keys

You should pledge something, anything. Anything that you find difficult/challenging: Promise to Exercise, or Give up Dessert, or Respond to Evites.  Do it.  And you can having a reason to celebrate when you're done.

White Tea Cookies with Grapefruit Glaze

 

This recipe is a perfect celebration of the magnificent Texas Rio Star Grapefruit in season every spring.  These are soooooooooo good.  Enjoy these with a cup of your favorite tea.  Try a neutral flavor that doesn't overshadow the citrus here.

 

cookie dough recipe from thekitchn 

modifications in italics and strikethrough

Ingredients

1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1 tablespoon Earl Grey White Tea leaves* (~4 teabags)
zest of half of a Texas Rio Star Grapefruit
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter**
1 Tablespoon Turbinado sugar

Glaze Ingredients:

1 cup confectioners' sugar
2 Tablespoons grapefruit juice freshly squeezed
zest of half of a Texas Rio Star Grapefruit

Directions

1.  Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. flour, sugar, confectioners sugar, tea leaves, salt, and zest in a food processor.
2.  Add Pulse in vanilla, water, and butter**. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
3.  When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
4.  Once cookies are completely cooled, top each cookie with 1 teaspoon glaze. Let the glaze dry for at least an hour and then top with turbinado sugar.

*One would think that expensive loose leaf tea would be best in this recipe. But I've actually gotten the best flavor with tea from cheap bags that I've ripped open. I think the leaves are more fine and flaky.

**I didn't know if the butter in the recipe is supposed to be cold right out of the fridge or room temperature or what???  So mine was not right out of the fridge, but still cold.  When you pulse it into the flour, it looks like cornmeal but if you continue pulsing it (just run it a little longer) then it starts to form into a sort-of ball. 

Restaurant Review: Fujiyama Sushi & Yakitori Bar

When we first moved to the neighborhood, my husband and I drove past Fujiyama and he said "we should try this place sometime". And I immediately said "Why? It's in a strip mall! Next to a Kroger....it can't be that good" But after our first visit, we've never looked for vegetarian sushi anywhere else. I've been loyal to Fujiyama for years now.

 

Chef Ilwon (he goes by Won) knows all the regulars (like us) and he recognizes us as soon as we walk in the door. But if you are new, you'll still be welcomed and greeted by his big contagious smile. I don't think Won has ever been angry or upset in his life ever. I simply can't imagine. He probably came out of the womb smiling.  Won reminds me of a Japanese Clark Kent - I wonder if you would agree.  Even if you don't, you're about to learn that he is, in fact, the Superman of Sushi.

 For vegetarians, sushi is generally pretty consistent, until your try Won's sushi. Won pushes the envelope of vegetarian sushi and has MUCH more to offer. Consider starting with a miso soup, a seaweed salad, and his agedashi tofu. If you're looking for some traditional avocado rolls, cucumber rolls, or vegetable rolls, he's got you covered.  However, some days, I just like to see what he'll surprise us with.

The first time we mentioned that we're vegetarian, his eyes lit up as if he had many more tricks in the bag for vegetarian fare. Won went to the Harvard of Japanese Culinary Schools, so he has much talent and creativity waiting to be unleashed...you just have to give him the green light. I often order a Vegetarian Bento Box.  He's probably the only one in the city that offers one and it's also really good and full of surprises!  Your tongue might be tantalized with hints of olive oil, sweet potato, lemon mayonnaise, or marscapone. Give him a white canvas and let him paint!

We've also brought a big group of friends here, both vegetarian and meat-eaters and they agree with our sentiments.  Don't miss this culinary museum.  I've tried a few other places since, but hands down, Ilwon is the best.  Fujiyama is the best.