This is one of the traditional meals in region I come from, although it originates in Hungary. It traditionally comes with minced pork/beef and lots of cream and I remember from my childhood how much I loved it. Later when I grew out of school canteen and we had no money or interest to buy meat, my mama made this simply with smoked tofu instead of meat and it was delicious. The meal maintained its satisfying “comfort food” quality, yet it was much lighter, and therefore it’s still perfect winter time warmer. So the other day I tried this remake. With great local Maine made kimchi.

serves 2

1 - 1.5 C kimchi or sauerkraut 

1 C rice (I used ordinary white rice as we did, but you can use also brown or black, it will give the meal more earthy quality) 

1 C chopped smoked tempeh or tofu

1 C shitake 

1/2 C goat milk yoghurt (or sour cream) mix with 1/2 C veg stock and smoked paprika, pepper and salt (if you have liquid smoke (drop of) and nutritional yeast you can add them too) Some people like to add a spoonful of tomato paste, it’s also really nice.

soy sauce, balsamic, pepper, salt, smoked paprika, bay leave

Cook rice with bay leave and couple new spice peppercorns. 

On frying pan, melt butter and cook chopped shiitake and tempeh, add spoon of soy sauce and spoon of balsamic, salt and pepper. Keep it nice and moist, this will oil whole meal … 

Add the cooked rice and kimchi and mix well, add as much or as little kimchi as you like, it’s up to you!

Transfer to a baking dish and bake covered on 300 ‘F for about 20 min. 

After this time take the cover off and pour the yoghurt mixture all over the top, bake additional 10 minutes. 

I sometimes fry little bits of chorizo or good quality bacon and use it as a topping on plate, for those who need to be “fooled” by little bit of meat when it comes to healthy cooking. No-one gets hurt that way :).