Monthly Archives: October 2012

Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)

I Said a Hip Hop. The Hippie. The Hippie To The Hip Hip  Hoppa Ya Don’t Stop Rockin’ To The Bang Bang Boogie Said Up Jumps The Boogie To The Rhythm Of The Boogie The Beat.

Gotta wrap? THE best wraps are those that are both healthy and tasty all at the same time. There are all sorts of wraps out there made with all kinds of ingredients. The most out there are those made with burrito shells made of different colors and flours. Yet when you add creamy fillings on top of meats mixed in, it can become heavy and unhealthy.

The Koreans have excellent wraps where you get something common like lettuce – a little veg – as well as your protein of choice. You also add different condiments or toppings, fold it up, stuff it all in your mouth and it’s culinary heaven.

I don’t eat animal proteins yet I do eat a lot of tofu which the Koreans love their dubu as well. So I chose to make this dish with an ingredient that absorbs flavors like crazy of whatever you throw at it. What did I choose? I went for a kimchi juice. Yet, gochujang with a little water added can do it.

The most work you will have to do is the prep for the condiments or toppings. The shredding of the green onions, julienne carrots and radish, marinade tofu, and make rice. Also make some ssamjang. Which is a combination of gochujang (red pepper paste) and doenjang (soybean paste) with garlic, sesame oil, and a little sweetner, if you like.

Vegan Mofo #11 Dubu Ssambap (Tofu w/Condiments Wrapped)


  • 1 package of extra firm tofu, drained
  • 2 tablespoons gochujang
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sweetner (vegan sugar or agave)
  • 1 bunch green leaf leuttce
  • sesame leaves
  • Scallion Salad
  • 5 green onions, shredded
  • 1 teaspoon gochugaru (red pepper powder)
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • Ssamjang
  • 2 tablespoons gochujang (red pepper paste)
  • 2 tablespoons doenjang (soybean paste)
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sweetner (vegan sugar alternative)
  • radish kimchi
  • julienne carrots (optional)


    Scallion Salad
  1. Shredded green onions.
  2. Place shredded green onions in a bowl.
  3. Add gochugaru, soy sauce, and sesame oil. Mix. Set aside.
  4. Ssamjang
  5. Place gochujang, doenjang, garlic, sesame oil, and sweetner in a bowl. Mix. Set aside.
  6. Marinade
  7. Place gochujamg, rice vinegar, and sweetner into a bowl. Mix. Set aside.
  8. Tofu
  9. Drain and remove tofu from packaging, rinse and squeeze gently.
  10. Slice tofu into 10 pieces. Place into marinade bowl. Marinade 5 or 10 minutes.
  11. Grill or baked 20 minutes.
  12. Presentation
  13. Place a lettuce leaf on a plate or in hand.
  14. Place a sesame leaf on the lettuce leaf.
  15. Next a little rice.
  16. Place a piece of tofu.
  17. Dress the lettuce wrap with a little radish kimchi, a little julienne carrots, and a little scallion salad. Top with ssamjang.
  18. Wrap into a bundle and eat.

This is a basic recipe that can be used with any protein. It is also a great dish for a family gathering.

Happy Eating!


Vegan Mofo #10 DubuJjim (Korean Vegan “Egg” Custard)

Korean Quiche!

Did I get your attention? Yeah, I know I did.

The Koreans has a dish for just about everything. Kind of like Louisianians. Actually, the food ingredients are very similar, yet we’ll get into that another recipe.

Instead, let’s try our hands at a really great vegan alternative to the Gyeran Jjim – Korean Steamed “Egg” Custard. Gyeran Jjim is a popular Korean steamed egg casserole side dish that can be served at any meal.

I needed another side dish to go with dinner and I had long thought that I could make a vegan version. My first thought was, “We scramble tofu, why not steam it in a ramekin. So, the tofu started calling me. Really the original is just eggs and veggies or meat or seafood. Or just simply eggs and green onions. I  chose this route.

Vegan Mofo #10 Dubu Jjim (Korean Vegan “Egg” Custard)


  • 1 package of firm or extra firm tofu, not silken or soft
  • 3/4 cup water
  • 1/2 teaspoon turmeric
  • 2 green onions, thinly sliced
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon pepper or 1/4 teaspoon gochugaru
  • 1 thin slice of red bell pepper, chopped


  1. Place a pot with water and a steamer basket on stove on med high.
  2. Place tofu, water, and turmeric into a food processor or blender. Puree until smooth.
  3. Pour mixture into a bowl. Add green onions, soy sauce, and pepper.
  4. Divide mixture between 4 ramekins. Place 5 pieces in a decorative manner on top of each mixture.
  5. Steam for about 20 - 25 minutes.
  6. Serve warm.

Vegan Mofo #9 Soybean Sprout Soup

Sick Day!!!

Actually sick day started Sunday afternoon and is still with me. I have a cold. How I got a cold is beyond me. I blame it on not eating kimchi everyday for a couple of weeks. I ran out and had to make more, however, at the same time, I didn’t eat any. Yet, when I’m stressed, I do wear myself down and illness can happen. With that being said, I only had enough enough to get something hot to drink. Hence, the soybean sprout soup.


The Koreans have been known to say this soup is great for hangovers.

Vegan Mofo #9 Soybean Sprout Soup

Yield: Serves 4


  • 1 pound of soybean sprouts
  • 1/2 cup onion, sliced thinly
  • 2 garlic cloves, minced
  • 1/2 teaspoon kelp granules
  • 2 teaspoons soy sauce or tamari
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame oil


  1. Rinse soybean sprouts in water. Pick out bad sprouts, if any.
  2. Place sprouts in pot to saute.
  3. Add 1/2 cup of onions and continue to saute until onions caramelize slightly.
  4. Add garlic, soy sauce or tamari and 6 cups of water, making sure to scrap any bits from the bottom of the pot.
  5. Boil for 30 minutes.
  6. Add green onions and sesame oil.
  7. Boil 5 minutes.
  8. Serve.


Vegan Mofo #7 Happy Time Biscuits

Good Morning! Good Morning! To You, and You and You!

I call these happy time biscuits because when you take a bite, your face will light up and you’ll feel like you’re in heaven or at least just happy! These biscuits can be made anytime of day and night to accompany a multitude of dishes. You can even add a little sugar to them, split in half and top each half with any kind of cooked fruit and you’ll have a nice southern treat. Ooo, yum!

Do I need to say anymore? Did you say you needed more incentive to make these with your tofu scramble, hash browns, and vegan sausage? How’s this?

Okay, I’ll stop playing with your emotions. You know you wanna try these, right?

Vegan Mofo #7 Happy Time Biscuits


  • 1 3/4 cup all-purpose flour
  • 1/8 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons vegan margarine
  • 3/4 cup non-dairy milk (almond, rice, soy milk)


  1. Preheat oven to 400°F.
  2. Place flour, baking powder, and salt in a bowl. Whisk to mix and create air.
  3. Using a fork or even a pastry blender, mix in vegan margarine until evenly distributed. It's okay if there are chunks of vegan margarine, just makes for lovely flavor in the end.
  4. Add non-dairy milk.
  5. Place dough onto a floured surface. Basically, lightly coat each of dough with flour. Make sure not to handle the dough too much, you don't want tough biscuits.
  6. Roll out dough to desired thickness (not too thin though)
  7. Using a floured biscuit cutter, cut out biscuits.
  8. Place biscuits on a lightly vegan margarine baking dish or pan.
  9. Bake for about 12- 17 minutes or golden brown.


Vegan Mofo #6 Japchae (Sweet Potato Noodles w/ Stir-Fried Vegetables)

Stir Fry, Vegetables, and Noodles! YUMMM!!!

Say that really fast several times. Stir fry, vegetables, and noodles. Stir fry, vegetable, and noodles. Stir fry, vegetables, and noodles. Oh my!!!

I LOVE Korean food, always have. The wonderful balance of flavors. The simplicity of ingredients that come together to create amazing meals. Once all the prep is done, dishes are prepared with ease.

One dish that can take a short time to prepare once all the prep is done. Japchae!

Japchae is a simple noodle dish filled with stir-fried vegetables served at special occasions. It can be a side dish or a main dish. As well as it is served with rice. In the past it was only vegetables. Traditionally, it is made with mushrooms, onions, cucumbers, bell peppers, carrots, beef, and spinach. Yet, this is a vegan version, so the beef is out. Really, this dish is made with any vegetable you can find and then topped off with sesame seeds.

I generally don’t keep spinach in the house. I usually use kale. which to me is heartier and works well with the flavors of sesame oil and soy sauce. However, I didn’t have kale nor mushrooms in the house. So I used what I had which was broccoli and tofu.

Instead of stir-frying the vegetables, I steam the vegetables, bake the tofu, boil the noodles, and then prepare it all in a bowl with soy sauce, sesame oil, a little sugar – I use agave. It can be served hot or at room temperature.

Vegan Mofo #6 Japchae (Sweet Potato Noodles w/Vegetable Stir Fry)

Yield: Serves 4


  • 1 pound sweet potato noodles or cellophane noodles
  • 1 small onion, cut in half, sliced thin
  • 1 carrot, julienned
  • 1/2 bell pepper, thinly sliced
  • 1 pound fresh broccoli
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame seeds


  1. Boil noodles according to the package. Drain. Add a little sesame oil to prevent sticking.
  2. Vegetables
  3. Heat skillet, enamel cast iron pot, or wok to medium-high. Add all prepped vegetables.
  4. Stir-fry until softened and slightly browned for about 4 minutes.
  5. Tofu
  6. Slice tofu.
  7. Either bake in a 400ºF for 30 minutes or stir-fry until brown in the same skillet as the vegetables once vegetables are done.
  8. Assembly
  9. Quickly add noodles, remaining sesame oil, and soy sauce or tamari. Cook for 1 minute more.
  10. Serve hot or at room temperature.

Vegan Mofo #4 Zucchini Lasagne

Say it with me, zucchini! Lasagne!

Admit it, those two words in the same sentence sends you into a serious full on drool. Can you see it? Imagine if you will the garlic basil sauce ladled on tofu ricotta and veggies or mushrooms between tender pasta sheets.What happens when you open the refrigerator door to find that you don’t have most of those ingredients?

You switch gears and get creative. Here’s where ta da!! Zucchini comes in.

Zucchini makes a great substitute for pasta when you’re trying to cut back and/or eliminate wheat from your diet. This dish came together because I hadn’t gone shopping and this was all I had in the house at the time.

Serve it with a a salad of your choosing and it makes for a light meal.

Zucchini Lasagne


  • 3 zucchini, thinly sliced
  • 2 14 ounce cans cannellini beans, rinsed and drained
  • 1 bunch kale, washed, trimmed, and chopped
  • 1 cup vegetable broth, divided
  • 2 cups of tomato sauce
  • 2 garlic cloves, minced and halved
  • 1 medium onion, chopped and halved
  • salt and pepper to taste


  1. Add kale, half the onion and garlic to med high heat skillet and saute with vegetable broth about 5 mins. Set aside.
  2. Beans
  3. Place drained beans into food processor or high speed blender. Puree until smooth. Salt and pepper to taste.
  4. Zucchini
  5. Cut ends off zucchini. Slice thinly with a knife or a mandolin.
  6. Tomato Sauce
  7. Saute the rest of the onion until translucent. Add garlic and tomato sauce. Salt and pepper to taste. Cook for 10 minutes.
  8. Assemble
  9. Place three slices overlapping on a plate.
  10. Spread desired amount of bean puree over zucchini slices.
  11. Sprinkle desired amount of kale over bean puree.
  12. Spoon on desired amount of sauce over kale.
  13. Top with three overlapping slices of zucchini in a different direction (if desired).
  14. Repeat layering three more times.
  15. Serve with a salad of your choice.

If you like, you can add fresh basil to the sauce or chiffonade  and sprinkle over top as a garnish.

Once you get the hang of this recipe, you’ll be making it quickly and often for you and your family.

Happy eating!







Vegan Mofo 2012!

It’s that time of the year again!


Time to start cranking out beautiful amazing vegan delights, treats, and ideas for everyday life, entertaining, and guilty pleasures.

I’m so excited that I took to Walt Disney World again this year to check out what offerings were to be had at Epcot International Food & Wine Festival for vegans. Boy was I surprised when I opened the weekend event guide brochure to find listed as #1 – TERRA!



At first I thought my eyes were seeing things when I saw the all too familiar “Chick’n” term that is usually placed on packaging when referring to vegan chicken substitute. There is was in black and beige – the menu:


Trick’n Chick’n Curry with Basmati Rice featuring Gardein Chick’n Breast; Chili Colorado with House-made Chips and Cashew Cheese featuring Gardein Beefless Tips; Chocolate Cake with Passion Fruit Sorbet and Coconut Foam


When I I asked if the selections were vegan or vegetarian, I fully expected to hear vegetarian – made with butter and cream. That wasn’t the answer I received. Instead I heard “Everything here is vegan except the wine.” I nearly dropped my camera. I know a look of surprise spread across my face – I’m so obvious sometimes – it was music to my ears. So I jumped into line and ordered one of every food item.

The Chick’n Curry was interesting, not exactly what I was expecting. I fully expected something that included coconut milk with chopped pieces of  “chick’n” throughout placed over basmati rice. Instead, it was something that look and tasted more like a medium spiced tomato puree over the curry seasoned chick’n cutlet with basmati on the side dry. Taste: good, slightly spicy yet a root vegetable puree would have been nicer or some chunks of veggies would have been nice in the curry.

Again, another dish – Chili Colorado with House-made Chips and Cashew Cheese came in a way that I wasn’t expecting. That dish I fully expected to be in a cup with peppers, chillies, onions, some beans or not, and corn in a beautifully spiced thick soup-like broth with chips on the side and s drizzle of cashew cheese on top. Well, the chips did come on the side yet with these chunks of beefless cubes in some sort of sauce and a decorative drizzle of cashew cheese on top. The taste: good just needed sweet potato chips or better yet some cornbread.

The chocolate cake was the typical vegan chocolate cake. The coconut foam – very lovely. Passion fruit ice cream – nice on it’s own yet too sweet – didn’t complement the cake well at all.

Yet, with all that said, I’m thrilled that at least there is something other than what Disney offers in their restaurant as vegetarian options. I’ll have another try at it again. Disney is way behind the rest of the world. Even Seoul, South Korea has vegan eats, what happened Disney. Don’t you think it’s time you meet the 21st century? Small steps are better than no steps I suppose.