June 19, 2020


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Gochujang Veggies with Midnight Grains & Kimchi Mayo

  1. 2 sweet potatoes
  2. 4 radishes
  3. 4 scallions
  4. 1 oz fresh ginger
  5. 1 garlic clove
  6. 1 lime
  7. 2 oz cabbage kimchi
  8. 2 tbsp gochujang
  9. 2 tbsp sesame oil
  10. ½ cup midnight grains
  11. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. Salt
  13. 1 egg (optional)


Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the ikmchi

Cook the midnight grains--Add the midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Roast the vegetables--Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Prepare kimchi Mayo--Add the chopped kimchi, Vegenaise, and lime juice in a small bowl. Stir until combined.

Fry one egg in a cast iron skillet.

Serve--Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with a fried egg on top and lime wedges. Enjoy!

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