Vegetable Bibimbap

I'm always on the lookout for a great vegetarian dish, especially one that is both filling and enjoyed by all at the table. Tonight's dish comes from the September 2011 edition of Every Day Food: A Martha Stewart Magazine.

(Side note: I love Every Day Food magazine because its subscription is inexpensive (or often free), they cover 10 months a year (doubling up January/February and July/August), and the recipes are not only simple to make, but they generally follow what's in season, include fresh fruits and vegetables, and ingredients that are almost always readily accessible and generally inexpensive. To add to this, the magazine has little to no advertisements, which is unlike so many of the other so-called food magazines (i.e. Every Day with Rachel Ray or The Food Network Magazine, etc.) which tend to be filled with 90% ads and 10% recipes.)

Now, back to the recipe. Tonight we tried a Korean-style rice dish: Vegetable Bibimbap.

I was thrilled to discover this recipe because it turned out to not only be a filling vegetarian dish, but it was stocked full of fresh veggies that were readily accessible and ones my 4 year-old daughter loves to eat! (No bamboo shoots or cooked pineapple thank you very much!)

Because this is a recipe that I did not create I won't post it here, but instead direct you to the official magazine website where you can print the recipe for your own collection: Vegetable Bibimbap. I definitely encourage you to try it, it is delicious and simple to make.

Note: The only changes I made to the recipe were:

• I used Jasmine rice instead of white rice.
• I skipped the Sriracha sauce for serving and we used what we had on hand: Texas Pete hot sauce. It was fine by me.

Special Food Needs:

• For a vegan version of this dish omit egg.
• For a gluten-free recipe look for soy sauce that doesn't contain gluten.