With a mouthful of a name this bulgogi recipe is far from the traditional beef based Korean dish. Nevertheless this vegetarian filling leaves vegetarians and carnivores alike satiated and content. Packed with protein, tofu and quinoa are marinated in a korean style bulgogi sauce and then pan-fried until golden brown. It’s easy to feast, guilt free, on delicious lettuce wraps, with crunchy carrots and cabbage topped with quick pickled cucumbers.
A trip to our local farmers market has become somewhat of a Saturday norm. Rain or shine we are always sure to get there early, before the flocks gather and queues form at market stalls. The energizing beat of djembes hums in the background as we head straight to the bread stall, the egg guy, the blueberry grower and our favourite veggie farmer. We waste no time, we know what we want buying nearly all of our groceries for the week, whatever is in season. What we cannot find at the market, we pick up at our favourite organic groceteria as we make our way home.