Yes, I'm still commuting from Philly to NYC every day. All that traveling makes a girl hungry. Last week, I met my good friend VKO for lunch at Hangawi. This mid-town Korean eatery is 100% vegan. The decor is shrine-like: minimal, all-natural materials, sunken tables, handmade vessels...

My blood pressure lowered the moment I walked in the door and took off my shoes.

We started off with the combination pancakes, served with a delicate soy dipping sauce; they are pure comfort food, not to be missed. Pictured from left to right: leek, kimchi mushroom, and kobocha pumpkin with mung beans.

For her main, the lovely VKO chose the spicy tofu hot pot. It came with rice and two kinds of kimchee. I had a taste: sublime and perfect for a chilly day.

I opted for my all-time favorite Korean dish: stone bowl rice with sesame leaves. The hot stone bowl crisps the rice, giving it an unmistakable crunch.

Thank you, VKO--for the lovely gift and for once again introducing me to another fab restaurant.

Yes, I'm still commuting to NYC for work. And yes, I still like to sup on a nice, home-cooked meal regardless of what hour I get home. Necessity is the mother of invention: This dish is super easy and super versatile. Simply dry toast about about 1/4 cup of pine nuts. Rinse and drain a can of chickpeas. Then slice about 4 fennel bulbs, and toss them with a few tablespoons of olive oil in a large pan with some sliced garlic, chopped sun-dried tomatoes, a bay leaf, and the chickpeas. Roast in a 400 degree oven, covered with tin foil, for about 25 minutes or until the fennel is soft. Stir in the the pine nuts and serve.

You can eat this as a side dish, tossed with pasta, or served atop your favorite grain. The subtle, licorice-scented fennel subtly enhances the sweetness of the tomatoes, pine nuts and garlic. It's fabulous with a glass of cava.