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Ask Green Chef: What is Jeon?

At Green Chef, we love introducing new cuisines and flavors. These savory Korean pancakes have graced the tables of royalty and common folk alike. During the Joseon Dynasty (from the late 14th to the early 20th century) they were a staple of surasang: elaborate royal banquets boasting up to twelve side dishes per person. Today you can still expect plates of jeon at celebratory and ceremonial tables. Their versatility makes them an excellent side dish at virtually any meal or…

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Ask Green Chef: What is Five-Spice?

Unlike a certain colonel with a penchant for chicken, we’re not secretive about the spices we use to create exciting, complex flavors—like our Chinese five-spice blend. Which five spices, you ask? This pungent spice mixture is made of ground cinnamon, cloves, fennel seed, star anise, and black pepper. Cinnamon and cloves are aromatic, slightly sweet, and warming to taste. Fennel seed and star anise have hints of black licorice and light bitterness, while black pepper adds bite. Together, these spices’…

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Ask Green Chef: What is Bunny Chow?

At Green Chef, we love introducing new dishes with our own spin. Bunny chow, which has absolutely no relation to rabbits, is a popular South African dish that originates from Durban. It’s typically made by hollowing out a piece of bread and then stuffing it with curry. Our Green Chef take swaps the bread with delicata squash and includes a vegan curry. To keep with tradition, though, we’ve also included a carrot sambal as a side! Check out the full recipe.…

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Ask Green Chef: What Is Tempeh?

If you’ve tried tempeh and aren’t exactly tempted for more, Green Chef is ready to surprise you. Tempeh is a soybean cake made of partially cooked then fermented soybeans. Whereas tofu is derived from soy milk, tempeh contains whole soybeans that naturally bind together during fermentation. The final result is a firm, chewy, almost cheese-like soy cake with distinct flavor notes of yeast and nuts. There’s a lot to love when it comes to tempeh’s nutritional value. Tempeh is naturally…

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Ask Green Chef: What Is Moussaka?

The easiest way to visualize a moussaka is to picture a lasagna, but with variations of eggplant, meats, and milk-based sauces instead of noodles, tomato sauce, and ricotta. If you’re traveling in Greece, you’ll find moussaka layered with eggplant, tomato, mince meats and a white sauce. Hop over to Turkey to find more vegetables layered into this dish, and sometimes even potatoes. Eat it warm in the winter, or chilled in the summer. It’s tasty either way. Next week we’re using…

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