Veggie Kimchi Quesadillas

These moreish snacks never fail to hit the spot. Whoever the guest, always a winner.



Hard cheese like English Cheddar, grated

Food85 Napa Cabbage Kimchi, to taste

High burning-temperature oil like rapeseed or groundnut, cold pressed is best



1. Lay out the tortilla, generously sprinkle with cheese

2. Top cheese with kimchi, as much as you like, even out nicely. Cover with another tortilla, like a sandwich.

3. Heat oil on high heat - plenty of oil, enough to generously cover bottom of pan

4. When oil hot, lightly place quesadilla on pan. Fry for 2 mins

Not before oil hot cause that'll make it greasy and you want CRIPSY

Don't throw it on there, you'll just end up with oil splashing everywhere. My friend did this the other day and had to sit through dinner holding frozen peas.

5. Flip over and fry for further 2 mins.

6. Cut up into bite size pieces and serve immediately.

Delight in the melted cheese oozing out and it's perfect balance with the tanginess of kimchi.

Vegan Kimchi Fritters with Black Vinegar Dipping Sauce

Super tasty savory finger food, great for impressing at dinner parties



1/2 onion, sliced

1 small carrot, peeled and julienned

50-100g Food85 organi napa cabbage kimchi

50g plain flour

Splash water

Chives to garnish


White sesame seeds

Black vinegar (if not available, can use rice vinegar with dash of soy sauce)



1. Add onion and carrots into bowl, add kimchi to taste.

2. Add enough flour and water for ingredients to come together. Consistency should be that of pancake batter.

3. Heat oil in frying pan on high heat.

4. Spoon the mix onto the pan and flatten like a pancake. Recipe is enough for 2 large ones or several smaller fritters.

5. Cook on each side for 5 minutes.

6. Meanwhile prep the dip by mixing all ingredients together.

7. Serve fritters piping hot with dip and fresh chives.

Vegan Kimchi Fried Rice with Live Sprouts and Shredded Cabbage (optional fried egg)

Quick and easy, vegetarian comfort food bursting with flavour!

Food85_Kimchi Fried Rice _241 1.jpg


110g short grain rice, rinsed

200ml water

2 tbsp toasted sesame oil

1/2 onion, diced

100g Food85 organic Napa cabbage kimchi

1 tbsp Gochujyan chilli paste (sold in mot oriental supermarkets)

Handful live sprouts (here I used a selection from Wholefoods)

Red or green cabbage, shredded

Fried egg (optional)



1. Cook rice according to packaging (I know that sounds off-hand but it really depends on the particular variety of rice).

Quantity stated above is for the absorption method, my preferred technique. Add water and Rie to pot, cover with lid and bring to boil. Once boiling, reduce heat to lowest setting and leave to steam. When all the water is absorbed, stir and leave to cool taking lid off.

2. In a wok on high heat, add sesame oil and cook onion for 2 mins.

3. Add kimchi and chillies paste, giving it a good stir.

4. Add cooled rice and stir fry for 4 minutes until even in color and ingredients distributed.

5. Serve in bowl topped with live sprouts and cabbage (+ fried egg).