How is your life?
I am frankly just about to celebrate breathing. That is how much I am not handling my finals. I feel the pain of anyone going through the same torturous weeks and I try to be the most positive myself about surviving it all.
But I think I will fail at it.
after being absent for a week and “only” managing to write this awesome new Benton product review I have a new video for you.
It is also my first recipe since I came to Korea.
I call it Cooking With No Kitchen Series.
No Cooking Allowed
I was very excited moving to Korea, I really was. New school, new life, new room. New room… that was the most horrifying part of it. What will I do without kitchen?! In the recent years I have not only begun to cook so much just for the love of it but also I need to deliver enough healthy nutrients to my body. And all on vegan diet. But the biggest part is that I started putting really a lot of passion into my photography and delivering new recipes every week. I had to just absorb that I will have to put all of that on hold until I move out of the dorms (hopefully in just a year).
The sad reality is that although there is a community kitchen in my dorms, I have used it about twice? It’s really bad. Utensils that you don’t want to use, constant smell of ramen and basically no cleaning morale. The worst is that I have to march through half of the building with all of my ingredients and utensils if I want to cook anything. And it’s both tiring and really time consuming. So I gave up early in the semester.
The only food place we have is a community microwave/fridge room. The rules for the fridges are pretty tight, people still take your food and I take up half of one of the fridges. The microwaves are ok but constantly filthy and smelly. But it is all I work with no. And when I met some of my friends they wondered: “What do you cook? How?”. And from that i got the idea to start making easy, mundane recipes for dorm cooking.
How Cooking Without Kitchen Series was born.
Oats, Oats, And More Oats
Let’s start off with oatmeal. It is simple, filling and delicious. Not to mention it is a great superfood. I was honestly waiting for the temperatures to drop so I could dive into my oatmeal season. Every single day it is what powers me and makes me get up. I switch the toppings and with that even the seasoning but the base remains. I thought it would be hard making it without a stove top, but no, microwave does it all. It won’t be as perfect but it is all I could wish for.
During the weekdays I usually soak the oatmeal base overnight to make it a bit faster in the morning but this recipe was made on the weekend hence no pre-soaking. It works both ways, I just cook it a bit less if I soaked it beforehand. As for the amount of mylk I just adjust it based on how I want my oatmeal to be, if I have a lot of dense toppings I make sure to make it creamier. Why did I suggest microwaving your apple as well? Sometimes I want the feel of soft, applesauce like fruit and microwaving it helps a lot. (tip – works best when you need to use up older apples) Want it all fresh and crispy? Just add it afterwards.
As you may have noticed I also added a persimmon. There are three simple reasons for it – it’s persimmon season meaning they are cheaply everywhere in Korea, I need to eat a bigger breakfast to feel even half full, and I just like them. Feel free to add any other topping that can work well with the cinnamon & apple combo.
Now, let’s get cooking. No more excuses that you can’t have delicious and healthy breakfast in the dorms. You don’t have to live of ramen forever.
Hope you like it.
TIP: for all my oat and health food lovers in Korea, I order most of my ingredients from this site.
They offer free shipping to Korea when you spend over 40$ (buy in bulk) and you can find anything from the “foreign” and health category, even household and beauty, for very good prices.