The recipes featured in this #cookingvlog are:Chicken Fried Mushrooms:https://youtu.be/tYK7YU1NdYc?si=DnYZ5bsqIl5UwwJVJapchae:https://youtu.be/baXrtvkR6GAKorean 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: https://youtu.be/ZscSkuFbvZMFor tteokbokki arrabbiata, check out my cookbook, The Korean Vegan Cookbook!Focaccia:https://www.bonappetit.com/recipe/easy-no-knead-focacciaChocolate Cake (minus the mint):https://youtu.be/jhb5XjaTz20Genovese Pesto Pasta:1 16 oz box of penne3 Yukon gold potatoes, chopped into bite sized pieces (or baby potatoes)2 handfuls green beans, trimmed and cut into 1-inch pieces cup vegan pesto cup reserved pasta waterOPTIONAL: grated vegan parmesanOPTIONAL: fresh basil1. 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 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:https://www.youtube.com/watch?v=vkPKJ1__vWsMusic by Adelyn PaikJoanne 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/TKVWebsiteThe Korean Vegan Cookbook: https://bit.ly/TKVCookbookThe Korean Vegan Meal Planner: https://bit.ly/TKVMealPlannerThe Korean Vegan Podcast: https://bit.ly/TKVPodcastLinktree: https://bit.ly/TKVLinktreeFind me on Social:Instagram: https://bit.ly/TKVInstagramTikTok: https://bit.ly/TKVTikTokTwitter: https://bit.ly/TKVTwitterFacebook: https://bit.ly/TKVFacebook
