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!







Earth Day 2012: Japanese Tofu Taco Bites

Happy Earth Day!

It came by email. A very polite invitation to conduct a culinary demonstration during the central Florida Earth Day festivities at Lake Eola in Orlando, FL.

Honestly, when I read the email, I was extremely excited because I wanted to share a different view of what vegans eat. I just didn’t want to present yet another version of some kind of salad with some twist on a dressing. Nor did I want to do some other kind of bean dish with some spin on rice or something like that. It truly annoys me when people think that all vegans eat are lettuce, hummus, beans and rice. And yes, TOFU!!! I wanted to have those who might not have eaten tofu their very first taste of something wonderful.

So, I agreed to do the demo. Then it hit me in that instant that I didn’t have much time to plan anything. Classes I wanted to experience at The Center For Contemporary Dance, two different sites that I needed to take care of since they tend to have a brain of their own, recipes with pictures that needed to be pulled out of my head and uploaded into my gallery. As well as choosing recipes and creating them for another project and finally, getting myself even more involved with social media. By nature, I’m a shy person. Not very good in front of people in any capacity until I feel comfortable with the group.

So I replied with a yes! Then I was hit with “What are you going to make and not to be push and rush you however, we have signs to do. So we need to know like now, lol.” In the process of replying to yet another email I came up with the idea to make little bites of some of what I tend to eat on a daily basis – Japanese food (or at least some elements of it). The title just came to me; when that happens I say so with it. The universe is speaking just follow, always pay attention.

Then it hit me, I don’t have recipes written down for this. Now I have to get this out of my head, translate it to paper, and present this dish both to an audience and on the plate! WHAT!!! HOLY CRAP!!! How am I going to do this when I don’t write down recipes! I just jump in the kitchen with my baby (my Global knife) to began chopping and poof dinner.

I purge the recipe out of my brain and onto paper about an hour before the demonstration. Everything was gathered the day before. Why was I nervous is beyond me. I realized after it was over was how unorganized I had been. It’s a place I don’t like to visit.

Earth Day 2012: Japanese Tofu Taco Bites

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 40 pieces

These are good when you need an appetizer for a gathering or a snack. Or slice tofu into bigger pieces to have as an entree.


    For Tofu Marinade:
  • 1 carrot, washed and grated
  • 1 tablespoon ginger, peeled and grated
  • 1 tablespoon dark miso or 2 teaspoon shoyu, tamari, or soy sauce
  • 2 tablespoons rice wine or brown rice wine vinegar
  • 1/2 cup vegetable broth
  • 1 (14-16 ounce) block of extra firm tofu, pressed sliced into any size you choose
  • Extra vegetable broth for cooking or use 2 teaspoon oil
  • For Slaw:
  • 3 1/2 cups cabbage, shredded (your choice of cabbage)
  • 2 tablespoons flat leaf parsley
  • 1 cup daikon radish
  • Remainder of marinade
  • For Edamame Guacamole:
  • 1 (16 ounce) bag frozen shelled edamame
  • 2 tablespoons red onion (they look purple to me)
  • 1 teaspoon umeboshi plum vinegar
  • 2 teaspoons ginger
  • 1 tablespoon parsley
  • 2 teaspoons shoyu, tamari, or soy sauce
  • 1 teaspoon sriracha
  • Rice Crackers (or blue corn tortilla chips)
  • Furikake or nori (optional)
  • Sesame (optional)


    For Marinade:
  1. Place all ingredients into bowl once grated.
  2. Mix.
  3. Set aside.
  4. For Tofu:
  5. Rinse tofu. Pat dry. Press if desired to release excess water (if packed in water).
  6. Slice into 10 slices. Cut each slice into thirds or half (your choice).
  7. Marinade for 5-10 minutes.
  8. In a heated skillet, place oil (if using).
  9. Brown tofu lightly 30 minutes on med high. once brown, set aside.
  10. For Slaw:
  11. Place all ingredients into a bowl along with any remaining marinade.
  12. Stir.
  13. Cover.
  14. Set aside.
  15. For Edamame Guacamole:
  16. Steam edamame for 5-7 minutes.
  17. Place edamame into food processor or blender along with cooking liquid to make it creamy (just eyeball for the consistency you desire).
  18. Add remaining ingredients until blended.
  19. Cover set aside.
  20. To Present:
  21. Place cracker onto dish.
  22. Tofu on cracker.
  23. About 1 tablespoon of slaw.
  24. About 1 teaspoon edamame guacamole.
  25. Top with Furikake or shredded nori and sesame seeds
  26. Serve.

Blue Corn Tacos: Taco Tuesday

In our house, sometimes we like to have themed nights for our meals. On this night, we decided to have tacos simply because there wasn’t much in the kitchen. I hadn’t gone grocery shopping yet so I took inventory of what was available to pull together some tacos.

Taco Tuesday

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes


  • 1 can of vegetarian low fat refried beans or 2 cups leftover cooked beans, mashed
  • 1 package of blue corn hard tortillas
  • 2 cups kale leaves, shredded
  • 1 tomato, chopped
  • 2 carrots, julienne (optional)
  • taco sauce or salsa (if desired)


  1. If using canned refried beans, prepare according to product instructions.
  2. If using leftover cooked beans, mash beans with a potato masher or fork.
  3. Add 1-2 tablespoons salsa to the beans, if desired and heat.
  4. Tortillas
  5. Prepare tortillas according to package instructions.
  6. Kale
  7. Wash and removed leaves from stem.
  8. Roll leaves and slice.
  9. Set aside.
  10. Tomato
  11. Core tomato and chop to desired size.
  12. Carrots
  13. Wash and cut each carrot into three sections.
  14. Slice each carrot piece length-wise.
  15. Julienne each slice.