how to cook vegan

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You Won’t Believe The Vegan Food In Germany! 🌱

You Won’t Believe The Vegan Food In Germany! 🌱

So much selection, so cheap & so delicious! I had no idea vegan food in Germany was like this. Join Crystal and I while we explore Nurburg, Germany.

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WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc

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#veganfood #recipe #cooking

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Vegan Filipino Spaghetti.

Vegan Filipino Spaghetti.

As an Asian American who also happens to be vegan, I sometimes find myself occupying a strange place—on the one hand, I’m very familiar with the harm of othering language or behavior, the damage caused by cultural insensitivity around food. On the other hand, my personal values dictate against eating many of the foods that are very endemic to my culture. I think many people have concluded that these are mutually exclusive. That’s a shame. It’s very possible to remain respectful and inclusive towards other people’s cultures, their stories, and even the trauma surrounding those stories, while still being true to your values and ethics.
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I can’t even tell you how nostalgic it was for me to make this Filipino spaghetti!! That first bite was unREAL—it tasted EXACTLY like I remembered. Growing up, I thought it was just “spaghetti,” because that’s what my mom called it. It wasn’t until I got to college that I learned that most people did NOT put hot dogs and red bell peppers and ketchup in their spaghetti. So, I thought it must be just a thing my mom did. And now, all these decades later, I learn that this is Filipino Spaghetti, which makes sense since my mom’s best friend at work was Filipino and Omma borrowed Filipino recipes from her friend and made them for us at home (chicken adobo was one of my FAVORITES growing up!).
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Here’s the #recipe for my vegan version, which, with the exception of Banana Sauce and syrup, is a one-for-one vegan replica of my mother’s spaghetti (she used plain Ketchup instead of Banana Sauce and sugar instead of syrup):

2/3 cup walnuts
5 medium baby bella mushrooms
1 tablespoon oil
3 vegan hot dogs, sliced on a bias
1/2 cup diced onion
1/2 cup diced red bell pepper
3 cloves garlic, minced
2 tablespoons Banana Sauce (or Ketchup)
1 tablespoon tomato paste
1 container Prego tomato sauce (this is what my mom used!)
Optional: 1/4 cup vegetable broth
1 tablespoon sweetener (I used brown rice syrup)
1 lb cooked spaghetti noodles
1/4 cup shredded vegan cheddar cheese

Place your walnuts and mushrooms into a food processor and pulse about 10 times, until you get a crumbly texture that looks a lot like ground beef. Add oil to a large pan over medium high heat. When it begins to shimmer, add your vegan hot dogs and cooked until browned (about 3 minutes). Remove from pan and set aside. To the same pan, add onion, red bell pepper, and garlic. Saute for about 3 minutes, until onions become translucent and garlic is fragrant. Add Banana Sauce and tomato paste and stir until pan contents are evenly coated. Add Prego tomato sauce and stir. Lower heat to medium low, add back hot dogs, and continue to cook for about 15 minutes, until sauce has reduced a little bit and gotten nice and thick (almost like a gravy). If your sauce gets too thick, add a tablespoon or two of vegetable broth to slacken it. Serve with cooked spaghetti noodles and garnish with vegan shredded cheese.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Making Kimchi From Start To Finish. #cookingvlog #kimchi #vegan

Making Kimchi From Start To Finish. #cookingvlog #kimchi #vegan

Here are the #recipes for making my #vegan kimchi and fish sauce:

Kimchi: https://youtu.be/zJ6gbXGHJgc

Vegan “Fishy Sauce”

1 1/2 cup soy sauce
4 to 6 dried shiitake mushrooms
2 to 3 handfuls enoki mushrooms
2 shallots, rough chopped, peel preserved
4 cloves garlic, peel preserved
5 square inches dashima (dried kelp)
2 tbsp mirin
2 tbsp balsamic vinegar
2 tbsp rice vinegar
2 tsp black peppercorns

In a medium saucepan, combine all the ingredients with 3 cups water. Bring to a boil and reduce heat and simmer for 1 hour. Discard the veggies and continue to simmer the sauce until it reduces by half (about 1 hour). Pour sauce through a fine-mesh sieve or a cheesecloth.

Introduction 0:00 – 0:43
Prologue: Grocery Shopping 0:44 – 01:46
Chapter 1: Salting 01:47 – 05:24
Chapter 2: Prepare the Sauce 05:25 – 09:13
Chapter 3: Saucing 09:14 – 12:30
Finale: Eating Kimchi 12:31 – 13:26

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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#cooking For My Husband: Can I Make 10 Dishes For His Surprise Birthday Dinner? #vegan #koreanfood

#cooking For My Husband: Can I Make 10 Dishes For His Surprise Birthday Dinner? #vegan #koreanfood

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Cooking 10-course Korean Vegan Birthday Dinner For Husband #recipe #koreanfood #dinnerrecipe #vegan

Cooking 10-course Korean Vegan Birthday Dinner For Husband #recipe #koreanfood #dinnerrecipe #vegan

The recipes featured in this #cookingvlog are:

Chicken Fried Mushrooms:

Japchae:

Korean pancakes:

Julienne 1 potato, 3 mushrooms, top layer of a thick zucchini. Place in a large bowl with a handful of Korean or Chinese chives. Add 1 tsp onion powder, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 cup flour, 1 tbsp corn starch. Add 1/4 cup veggie stock. If mixture is too dry, keep adding 1 tbsp of veggie stock until veggies are well coated in a batter about the consistency of pancake batter. Fry on a non-stick pan, approximately 3 minutes on each side and serve.

Tteokbokki:

For tteokbokki arrabbiata, check out my cookbook, The Korean Vegan Cookbook!

Focaccia:

https://www.bonappetit.com/recipe/easy-no-knead-focaccia

Chocolate Cake (minus the mint):

Genovese Pesto Pasta:

1 16 oz box of penne
3 Yukon gold potatoes, chopped into bite sized pieces (or baby potatoes)
2 handfuls green beans, trimmed and cut into 1-inch pieces
ÂĽ cup vegan pesto
ÂĽ cup reserved pasta water
OPTIONAL: grated vegan parmesan
OPTIONAL: fresh basil

1. Cook the potatoes in boiling water for approximately 13 minutes.
2. While the potatoes are still cooking, bring pasta water to a boil and begin cooking pasta.
3. While pasta is still cooking, add green beans to the pot with the potatoes that are still cooking. Cook for about 3 minutes and remove potatoes and green beans from heat.
4. By this time, your pasta should be al dente (about 1 minute from being perfect). Reserve ÂĽ cup of pasta water and drain the rest. Add the pasta back in the same pot.
5. Using a slotted spoon, transfer the cooked potatoes and green beans to the pot with the pasta.
6. Add vegan pesto and over low heat, begin stirring while adding 1 tablespoon of pasta water at a time until you reach your desired consistency.
7. Pasta should be creamy and evenly coated with pesto.
8. OPTIONAL: Add grated vegan cheese and fresh basil before serving.

Cucumber Moochim:

Saving this one for Cookbook 2!

Miyeok Guk:

You can find the traditional version in The Korean Vegan Cookbook–just add some doenjang and tofu!

Gyerranmari:

Music by Adelyn Paik

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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I Cooked An Entire Meal For My Non-vegan Mother In Law #vegan #cookingvlog #recipe

I Cooked An Entire Meal For My Non-vegan Mother In Law #vegan #cookingvlog #recipe

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Braised Greens And Beans And Booknerd Becomes An Author! #recipe #food #toast

Braised Greens And Beans And Booknerd Becomes An Author! #recipe #food #toast

Watch the full interview with my lit agent:

Have you ever wanted to write a book? Get a book published? Tell your story to more than you diary? This was the secret dream I had when Charlie asked me “Do you want to write a book?” This week on Are You Ready, I sat down with my lit agent, Charlie Brotherstone, and asked him all the questions that many would-be authors are curious about:

How do I get noticed by a lit agent?
What goes into the perfect book proposal?
What kind of offer can a first time author expect?

But more important than all of that has been Charlie’s partnership. He’s been a mentor, protector, and even a therapist, at times, and through it all, my Agent.
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For this toast,

2 pieces of good bread
2 tbsp EVOO
3 cloves garlic, minced
4 cups chopped leafy greens (I used kale and dandelion)
1 tbsp doenjang
1 cup lupino beans
4 cups vegetable broth
lemon zest
black pepper

I toasted up some really good bread and then braised some greens (kale and dandelion) with garlic, doenjang, lupini beans, and vegetable broth for about 40 minutes. I finished the braised greens with a bit of lemon zest at the very end, before scooping some over my toast with a zap of black pepper and a little EVOO. It was PERFECT with an icy cold beverage and my book (Being & Nothingness).

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Cooking For My Husband: Tofu Marsala And Happy Anniversary!! #food #recipe #tofu

Cooking For My Husband: Tofu Marsala And Happy Anniversary!! #food #recipe #tofu

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Cooking For My Husband | Getting My Husband To Eat Tofu

Cooking For My Husband | Getting My Husband To Eat Tofu

As those of you who are subscribed to my newsletter know, one of my goals for 2023 is to get into the “best shape I can reasonably attain.” LOLOL. I know, it sounds very lawyerly. As I talk about in the newsletter, while it’s important to challenge yourself, it’s equally important to identify achievable goals. Getting into the “best shape of my life” is not realistic for me. Why? Well, I still struggle every day with detaching health from my size. For me, “getting into the best shape” means having a handle on not just my physical health, but also my mental health. That means getting into the “nitty gritty” of WHY I have so much trouble divorcing my worth from my appearance, and then slowly (but surely) dismantling the lies I’ve lived with for 43 years. That’s not something I can realistically do in one year; but, it’s something I can work towards while also committing to fueling my body in a way that optimizes my fitness.
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For anyone who has struggled with this, you know that meal time can be unusually stressful. In order to combat the angst that often attends the question “What should we eat today?” I like coming up with simple, straight forward recipes that I know I will enjoy eating practically every day, lol. Sad to say, the day-to-day meals of THIS food blogger are, in actuality, pretty boring. I have a handful of staples that I have on rotation, because I know they will make me happy AND make my body happy. Win-win, right?
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You can find the full recipe, instructional video, and nutritional info on The Kollective (https://meals.thekoreanvegan.com/), but below is a list of everything I added to this burrito:
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Cooked tofu
vegan salad dressing
cooked quinoa
cooked black beans
tomato
frisee
avocado
salsa
 

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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How To Make Zucchini And Spinach Banchan (Side Dish Recipes) | In The Kitchen With The Korean Vegan

How To Make Zucchini And Spinach Banchan (Side Dish Recipes) | In The Kitchen With The Korean Vegan

Learn how to make Zucchini and Spinach Banchan, two easy and healthy side dish recipes. Comment below with which one you’ll try first!

0:00 Intro
0:40 Banchan, the Soul of Korean Cuisine
1:34 Where to find Zucchini
2:07 How To Cut and Prepare Zucchini Banchan
3:57 The Benefit of Adding Salt To Zucchini
4:53 Chop Scallions
5:26 Add Avocado Oil
6:10 Add Sesame Oil
6:19 Add Cracked Black Pepper, Toasted Sesame Seeds, and Green Onions
6:41 The Final Zucchini Banchan Result
6:49 How To Prepare Spinach Banchan
7:42 How To Squeeze Out Excess Water In Spinach
8:20 Spinach Moochim (Korean for Seasoned)
8:36 Add Sesame Oil
8:44 The Health Benefits of Gluten Free Doenjang (Fermented Soy Bean Paste)
9:17 Add Toasted Sesame Seeds
9:27 Why It’s Best To Use Your Hands When You’re Making Korean Recipes
9:51 Add Gochugaru (Korean Pepper Powder) For Spice
9:55 The Final Result

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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