Eating vegan has been feeling really great for the last few months, but a little cheating never hurt anyone.  I’d love to binge on a super savory cheesy delight, but that’s not really an option in small town Korea.  Tonight, I had to satiate my non-vegan craving with a cheap mayonnaise- not the most elegant or healthy but, hey, sometimes you gotta’ go cheap.  I threw together a super simple salad with basic winter comfort veggies and had my fix in no time.  Now, back to vegan…

Prep time: 1 minute

Cook time: 8 minutes


  • 200 g green peas
  • 1 small onion, sliced lengthwise
  • 1 thing red cayenne pepper, sliced
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 tbsp olive oil
  • 2 tbsp mayonnaise
  • 1 tsp clove
  • 1 tsp freshly minced ginger
  • dash of fresh lemon juice
  • salt and pepper, to taste


Heat olive oil over medium low heat.  Saute garlic, bay leaves, red pepper, and onion for 3 minutes, then add peas.  Cook until soft (about 5 minutes).  Add mayonnaise, clove, ginger, lemon juice, salt, and pepper, stir, and allow to blend with the mixture during the final minute of cooking.  Remove bay leaves and serve.

Yields 1 serving