Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)

Quick simple and tasty!

There are times when I either I am short on time or I really do not feel like cooking. Let’s face it, most of us want convenience and great taste!

So, with that in mind, we arrived home after having been out all day. I was too tired to commence to the laborious job of prep before getting to actual cooking. The freezer had edamame and frozen shiitake mushrooms, while the refrigerator had the Cajun (and Korean) basics of celery, onions, and bell peppers. Along with the Japanese daikon radish and in the pantry came nori to round it all out. I grabbed some Nishiki rice and got it started. Dinner was only about 20 minutes – the time it takes to cook the rice.

Give it a try. YOU WILL LOVE IT

Vegan Mofo #16 “Jajun” Gumbo (Japanese Cajun Gumbo)


  • Cooked rice
  • 2 celery ribs, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 cup edamame
  • 1/2 cup daikon radish, thinly sliced
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1/8 teaspoon oregano
  • 1/8 teaspoon thyme
  • 1/2 teaspoon onion powder.
  • 4 cups water
  • 4 tablespoons brown (dark) miso
  • 1/2 sheet nori, cut into thin pieces


  1. Cook rice according to which type of rice you decide to use.
  2. Gumbo
  3. Water saute celery, onions, and bell peppers until onions are translucent.
  4. Add shiitake mushrooms, edamame, daikon radish and cayenne, black pepper, garlic, oregano, thyme, and onion powder. Cook until mushrooms brown slightly.
  5. Add water. Bring to a boil.
  6. Add miso. Cook for only a few minutes at a simmer.
  7. Place rice in a individual serving bowl. Top with a cup of the gumbo. Top with shredded nori.
  8. Serve.

Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Kale is such a powerhouse ingredient that is as versatile as it is flavorful. I love using it as I would lettuce for salads, as I would broccoli as a side or ingredient in a dish, as I would basil for pesto.

I chopped up the mushrooms and the onions to then saute them until they are lightly brown.

In the meantime, the gnocchi is placed into boiling water to cook quickly.

Once the mushrooms and onions are caramelized and the gnocchi is floating, combine. The happiness is in full effect.

After making the kale pesto, I used two tablespoons of the mixture. Yet if you are not a great lover of kale then use a little less or saute some kale with the mushrooms to have just a light taste of kale.


Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 2; Serves 4 with Salad


  • 12 crimini mushrooms, chopped
  • 1/4 cup onion, minced
  • 1 bag Caesar's Organic Vegan Gnocchi
  • 1 hand full of kale
  • 3 large cloves
  • 1 cup vegetable broth plus 1/4 cup for pesto
  • 2 teaspoons miso
  • Fresh cracked black pepper, to taste


    Mushroom Mixture
  1. Saute chopped mushrooms and onions until golden brown or caramelized. If mushrooms and onions start to stick, add a Tbsp of vegetable broth or water at a time.
  2. Gnocchi
  3. Boil water.
  4. Add gnocchi to the boiling water.
  5. Cook until gnocchi floats or according to the instructions on the bag.
  6. Kale Pesto
  7. Place hand full of kale, 3 cloves, vegetable broth, and miso into blender or food processor.
  8. Blend until pureed smooth.
  9. Add gnocchi to mushroom and onion mixture in skillet.
  10. Add between 1 1/2 teaspoons to 1 tablespoons of kale pesto or all of it as I did. The flavor can be very green tasting so choose according to your taste.
  11. Serve.







Misoba: A Little Late Night Meal

Vegan Mofo # 6



Off to a late start again. My days are off because I don’t get to bed until morning. I have always been a night owl.

I wasn’t all that hungry so I opted for a quick and easy late night meal (late night meal is yasik in Korean) – Misoba! Misoba is my name for miso soba noodle soup. I know that miso is Japanese and not Korean, still it’s convenient late at night. Sometimes I do use doenjang (fermented Korean soybean paste) to make ramyeon, however I tend to cook that for much longer than miso. We’ll save that for another time.


Misoba - Miso Soup


There isn’t anything like a great bowl of miso soup. Especially on a cold night. The best thing about it is you can put whatever you have on hand or whatever desired ingredient that you love to make it as hardy or as light as you feel. When it’s late and you have had a long day or just came in from a fun night, making a dish like this can hit the spot. The vegetables I add always change due to whatever I may have on hand. Just imagine all the flavor combinations that can be created with even the simplest of seasonings whether it’s the use of fresh or carmelized onions or onion powder. Even ingredients like minced garlic or garlic powder. How about some parsley, cilantro, or basil. Or even some baked tofu or tempeh. The choices are endless! The point is to use your imagination, enjoy yourself and have fun being creative. Cooking is really simple especially in this case. Boil noodles. Rinse. Heat water. Add any ingredients you want. Add miso. Add noodles, ingredients you added and broth to a bowl. Get some chopsticks and serve. Now see how simple that is?




  • 2 bundles Japanese Buckwheat Noodles
  • 4 teaspoons brown rice miso (dark variety aged 1 1/2 - 2 yrs)
  • 2 cups water
  • 2 Field Roast smoked tomato deli slices, cut into strips
  • Any vegetable you want (I used a little carrot, peas, and shredded purple (red) cabbage
  • nori (optional) shredded
  • green onions (optional), chopped


  1. Prepare Japanese Buckwheat noodles according to the instructions on the package.
  2. Deli Slices
  3. Place the two Field Roast deli slices on a cutting board. Cut into strips (of your choice of size)
  4. Vegetables
  5. Thinly shred some cabbage in any amount you like.
  6. Steam any amount of any vegetable you like.
  7. Nori
  8. Cut strips of any size of nori with kitchen shears or chef's knife.
  9. Water
  10. Boil water.
  11. Turn off burner.
  12. Add the 4 teaspoons brown rice miso.
  13. Whisk.
  14. Place half the Japanese buckwheat noodles into a soup bowl. Place strips of deli slices on top. Next add the shredded cabbage. Add vegetables of your choice. Finally, add the nori, if you are using it. You can also add chopped green onions.
  15. Serve.