Sign up for intensive 1:1 or group career development program in Amsterdam. Rediscover yourself, redefine your path.

Buy healthy vegan Kimchi in Amsterdam. No sugar, no plastic. Order online and get your delivery by bike.

Zero waste? Swap jars on next delivery! 

    • Grey Instagram Icon
    • Facebook - Grey Circle

    © 2017 The Table

    Kimchi Taco

    Ingredients:

    • 5 tablespoons of chopped Kimchi (tip: try to use the root part for better texture)

    • 12 Taco shells (Hard shells or soft shells, go with your preference)

    • 1 can of black beans (or 1 cup cooked)

    • 1 can of corn

    • 1 can of lentils (or 1 cup cooked)

    • ½ cucumber diced to bean size pieces (tip: leave stripes of skin on to prevent dehydration)

    • ¼ Iceberg lettuce

    • 1 avocado sliced

    • 3 garlic cloves minced

    • 1 onion diced (same as cucumber)

    • 12 cherry tomatoes diced

    • 2 paprikas diced (same as cucumber)

    • ½ eggplant sliced lengthwise

    • Fresh coriander (cilantro) to taste

    • Half cut lime

    • 1 avocado sliced

    Spices:

    • ¼ tsp coriander powder

    • ¼ tsp black pepper

    • ¼ tsp cayenne pepper

    • ¼ tsp paprika powder

    • ¼ tsp cumin

    • 1 ½ tbsp sesame oil

    • 1 tbsp of any vegetable oil

    Optional:

    • Cheese of your choice

     

    Directions:

    Base

    1. If you’re using canned beans, lentils and corn, rinse them out in running water through a strainer and let it drain out water.

    2. Put beans, corn and lentils in a large bowl and add all the spices (coriander powder, cayenne, black pepper, paprika and cumin). * Tip: start with smaller quantities and adjust along the way.

    3. Squeeze some lime juice from a half cut lime into a bowl (and save the lime for later to sprinkle onto the tacos). Give it a good stir.

    4. Add diced vegetables: tomatoes, onions, paprika, cucumber) to the mix.

     

    Kimchi salsa

    1. Heat up 1 tbsp of vegetable oil in a pan on a medium high heat and once hot, pan fry Kimchi with 1 tbsp of corn and 1 tsp of minced garlic for 3-5 minutes.

    2. Turn off the stove and add 1 tbsp sesame oil. Give it a good stir and set aside into a separate bowl.

     

    Add-ons

    1. Bring the same pan to medium high heat and toss in the eggplant. Turn down the heat once soft and add ½ tbsp sesame oil. Set aside into a separate bowl.

    2. Cut the lettuce, wash and let it dry. Prepare the avocado. Serve in separate bowls.

     

    Serve each dish in separate plates for “make your own” Taco evening. We are missing some good plant based cheese and other garnish of course. Let us know how yours is by tagging us!