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Ingredients

• 4 eggs

• 1/3 cup water

• splash of fish sauce

• dash of white pepper

• a handful chopped veggies

• sliced scallions or chopped onions (for topping)

• drizzle of garlic chili oil or sesame oil (for topping)

Tools/Equipment

• Korean Ttukbaegi or Japanese or Chinese clay cooking pot

  (I use a Japanese donabe)

Preparation (15 minutes)

1. Heat up 1/3 cup water (it should fill up about 1/3 of your pot) in your clay cooking pot over medium high heat.

2. In a separate bowl, crack/beat/mix eggs with fish sauce & dash of white pepper.

3. Pour egg mixture into clay pot of heated water.

4. Add veggies (I used chopped broccoli and Shimeji mushrooms) into claypot of raw eggs and combine/stir until eggs begin to cook a little. Once the mixture begins to cook a little more but still slightly runny, cover with lid & steam for additional 3-5 minutes or until you see steam escaping from the lid.

5. Uncover & top with garlic chili oil or sesame oil and scallions or chopped onions.

   Serve with fresh steamed rice.

If you ever find yourself with too many zucchinis or potatoes, make this luxuriously delicious casserole and you won't have to cook again for a couple of days. :)

Ingredients

1. 1 giant Zucchini (about 24 inches) or 3 or 4 medium sized zukes

2. 4-5 large Yukon Go

   ld potatoes

3. 1 large sweet yellow onion

4. 2 cups of Almond milk creamer (or your choice creamer)

5. 1/2 stick vegan or regular butter

6. 1/2 cup EVOO (extra virgin olive oil)

7. 1/4 cup chopped fresh Thyme

8. Garlic powder, pink Himalayan or sea salt, crushed black pepper, paprika

9. 1 cup parmesan cheese (regular or vegan)

Preparation

1. Preheat oven to 425F.

2. Wash zucchini, potatoes & onions and slice thinly (you can use a Mandolin slicer to make it easier).

   

3. In a large bowl, toss the zucchini, onion and potato slices in EVOO

4. Sprinkle the slices lightly with garlic powder, salt & pepper, and fresh Thyme; then toss again to coat evenly & set aside.

5. Rub the bottom & sides of your casserole pan with butter.

6. Layer the bottom of your casserole pan with seasoned onion slices

7. Next, add a layer of potato slices.

8. Lightly drizzle some creamer on top of potato layer.

   

9. On top of the potatoes, add a layer of the zucchini slices.

10. Repeat with onion, potatoes, and zucchini slices, adding drizzle of creamer on top of each layer of potato until you run out of slices.

11. Add to the top layer another light drizzle of creamer, then sprinkle on top a layer of ground parmesan cheese.

12. Lastly, sprinkle on top some fresh thyme and Paprika

13. Cover with foil & bake in oven for 15 minutes.

14. After 15 minutes, uncover & bake for another 15 minutes or until golden brown.

    Serve with salad & Bon Appetit!!