Kimchi Grilled Cheese was trending for a hot minute, so I had to contribute my take! I used my favorite sourdough (thanks @bigdogbread!) and made the most delicious maple roasted garlic butter (which Ive been using on my bread ever since). For the kimchi, I sauted it in a little sauce before adding it to my sandwich, to give it a little more richness. The result was DIVINE..In regards to the story, I think the commenter was trying to insinuate that my legs were somehow a result of a vegan diet (she was responding to my Anthonys Burrito post). The implication in her comment was not only laughably inaccurate, it was rude. How have we gotten to a point in our world where its ok to go up to a complete stranger and make comments about their appearance? Generally speaking, if it isnt appropriate to say in person, it isnt appropriate to say online. .More importantly, though, making snap judgments about people based upon their physical featureswhether they are larger than you think they should be, whether they are darker than you think they should be, whether their complexion isnt as clear as you think it should be, whether their hair is longer than you think it should be, etc. etc.reveals far more about yourself than it does about the person standing before you. Come to grips with the fact that you are operating on very little data and what information you have is being analyzed through a lens that is riddled with bias. Put simply, your opinion is likely not worth having, MUCH LESS SHARING..The full recipe and nutritional info for this sandwich will be added to The Korean Vegan Kollective (https://meals.thekoreanvegan.com/) (today is the LAST day to take advantage of the $30 off promo by adding TKV2023 into the promo code before checkout!!!), but below are the ingredients:.2 slices sourdough breadFor Kimchi Filling: kimchi, sesame oil, gochujang, maple syrupFor Maple Roasted Garlic Butter: vegan butter, oven roasted garlic, maple syrup, fresh chives---Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Apptit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.Helpful Resources: Website: https://bit.ly/TKVWebsiteThe Korean Vegan Cookbook: https://bit.ly/TKVCookbookThe Korean Vegan Meal Planner: https://bit.ly/TKVMealPlannerThe Korean Vegan Podcast: https://bit.ly/TKVPodcastLinktree: https://bit.ly/TKVLinktreeFind me on Social:Instagram: https://bit.ly/TKVInstagramTikTok: https://bit.ly/TKVTikTokTwitter: https://bit.ly/TKVTwitterFacebook: https://bit.ly/TKVFacebook
