Best-selling author, creator Joanne Lee Molinaro shares recipes from her new book ‘The Korean Vegan Cookbook’

Finest-selling writer and content material creator Joanne Lee Molinaro joined us stay with a preview of a number of the recipes from her new e-book “The Korean Vegan Cookbook.”

The cookbook is accessible anyplace books are bought. Joanne will probably be signing books at a number of bookstores all through Los Angeles on Tuesday, Oct. 26. See under for the entire checklist of locations.

• Barnes & Noble, Calabasas – 10 a.m.
• Vroman’s Books, Pasadena – 11:30 a.m.
• E book Soup, West Hollywood – 1:45 p.m.
• Skylight Books, Los Angeles – 2:30 p.m.
• Barnes & Noble, The Grove – 3:15 p.m.
• Diesel, A Bookstore, Santa Monica – 4:30 p.m.

See under for the recipes Joanne’s shared in the course of the section.

Korean-Model Toast – Serves 2

Issue: Apply makes excellent
Allergen: GFO

For the Tacky Gyerranmari

Elements

• 1 cup egg replacer (ideally JUST Egg)
• ½ teaspoon salt Pinch of black salt (non-obligatory)
• ½ teaspoon freshly floor black pepper
• 1 scallion, chopped
• ⅛ pink bell pepper, finely diced
• 1 tablespoon extra-virgin olive oil
• 1 slice vegan cheese, halved

For the Carrot and Cabbage Slaw

Elements

• 1 carrot, julienned
• ½ cup julienned pink cabbage
• ½ English cucumber, julienned
• 1 tablespoon yellow mustard
• ½ tablespoon maple syrup
• 1 teaspoon white wine vinegar
• Pinch of salt
• ½ teaspoon freshly floor black pepper

For the Sandwiches

Elements

• 8 slices sandwich bread (use gluten-free bread to maintain this recipe gluten-free)
• 2 tablespoons vegan butter
• 2 tablespoons maple syrup
• 2 tablespoons jam or fruit preserves
• 2 slices vegan cheese

Directions

1. Make the gyerranmari: In a small bowl or measuring cup, combine collectively the egg replacer, salt, black salt (if utilizing), black pepper, scallion, and pink bell pepper.
2. In an 8-inch nonstick skillet, warmth ½ tablespoon of the olive oil over medium warmth. Add half of the “egg” combination to the pan till the combination reaches the sides of the pan (if it doesn’t, your pan is simply too giant).
3. Prepare dinner till the sides begin to bubble, about 2 minutes. Utilizing a silicone spatula, gently pull the sides away from the pan and tilt the pan so the raw egg combination reaches the sides of the pan.
4. Add ½ slice vegan cheese to the center of the egg “crepe.” Prepare dinner for an additional 2 minutes, then use your spatula to raise the fitting fringe of the crepe and start rolling it to the left (identical to you’ll roll a sheet of wrapping paper), till the complete crepe has been rolled.
5. Add half of the remaining quantity of egg combination to the pan, in order that the raw combination touches the very finish of the “rolled” portion. Repeat steps 3 and 4 (including the second piece of cheese).
6. Add the remaining raw egg combination to the pan and repeat steps 3 and 4 (with out vegan cheese). When you’re completed, you need to have what appears like a well-done omelet, about 8 inches lengthy by 3 inches broad. Set it apart and let it cool. When cooled, minimize the gyerranmari in half so that you’ve two parts, roughly the dimensions of the palm of your hand.
7. Make the carrot and cabbage slaw: In a medium bowl, combine collectively the carrot, pink cabbage, cucumber, mustard, maple syrup, vinegar, salt, and pepper till the entire greens are evenly coated.
8. Assemble the sandwiches: Unfold one aspect of every of 4 slices of bread with the butter. Spoon ½ tablespoon of maple syrup onto every buttered aspect of bread and unfold it out evenly with the again of your spoon.
9. Unfold the jam or fruit preserves onto one aspect of the opposite 4 slices of bread.
10. Set a big nonstick skillet over medium-high warmth. Place 2 slices of the buttered bread, butter-side down, within the pan. To every slice add 1 slice of vegan cheese and one piece of the gyerranmari. High the gyerranmari with 1 slice of jammed bread, jam-side up. Add one other jammed slice, this time jam-side down, and prime with the slaw. High the slaw with the two ultimate slices of buttered bread, butter-side up.
11. Press the complete sandwich down with a spatula and prepare dinner for till the underside of the sandwich is golden brown, about 3 minutes. Fastidiously flip the sandwich, utilizing two spatulas or one spatula and your hand to maintain the sandwich collectively (if it falls aside, you possibly can at all times reassemble it within the pan whereas the underside is cooking). Prepare dinner till the underside of the sandwich is golden brown, a further 3 minutes.

Dooboo Jorim (Braised Tofu) – Serves 4

Issue: Simple
Allergen: GFO, NF

Elements

• 1 (16-ounce) block medium-firm tofu
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons Spicy Soy Sauce Dressing (recipe follows) , plus extra for serving
• ½ cup Vegetable Broth
• 1 onion, julienned
• 1 carrot, finely diced
• 3 giant or 4 small to medium mushrooms, thinly sliced
• 2 scallions, chopped
• 1 tablespoon toasted sesame seeds

Directions

1. Slice the block of tofu crosswise into ¹⁄³-inch-thick items (I often find yourself with 8 to 9 items).
2. In a really giant skillet, warmth the olive oil over medium-high warmth. When the oil is sizzling, place the tofu within the pan in a single layer (you will have to prepare dinner in batches in case your pan isn’t giant sufficient) and prepare dinner the tofu till the underside is browned, 7 to 10 minutes. Flip the tofu and repeat till either side are evenly cooked.
3. Add the spicy soy dressing and vegetable broth to the pan. Carry to a boil after which scale back the warmth to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cowl the pan and prepare dinner till many of the braising liquid has evaporated, 15 to twenty minutes, popping the lid open sometimes and spooning somewhat little bit of the braising liquid excessive of the tofu and greens as they prepare dinner.
4. Garnish with the scallions and toasted sesame seeds. Serve with further dressing excessive or on the aspect.

Gyerranmari (Korean-Model Omelet) – Serves 1

Issue: Medium
Allergen: GF, NF

Elements

• 1 cup egg replacer (ideally JUST Egg)
• ½ teaspoon salt
• Pinch of black salt (non-obligatory; see Notes)
• ½ teaspoon freshly floor black pepper
• 1 scallion, chopped
• 2 tablespoons finely diced pink bell pepper
• 2 tablespoons finely diced pink onion
• 1 tablespoon extra-virgin olive oil

Directions

1. In a small bowl (or a measuring cup with a spout), combine the egg replacer, salt, black salt (if utilizing), black pepper, scallion, bell pepper, and onion with a fork or small whisk.
2. In a small nonstick skillet (see Notes), warmth ½ tablespoon of the oil over medium-high warmth. Slowly pour half of the “egg” combination into the pan—sufficient to succeed in the sides of the pan. When the sides begin to draw back and the combination begins to bubble (type of like a crepe or pancake), use a silicone spatula to start pulling the sides away all the best way round. You can even gently shake the pan to loosen it from the pan.
3. Slowly, utilizing your spatula, raise up the sting of the fitting aspect of the egg and start rolling it towards the left (identical to you’ll roll a sheet of wrapping paper) till virtually the complete egg is rolled up. Pull the egg roll again to the fitting fringe of the pan (the place you began rolling).
4. Add somewhat extra oil to the pan and pour half of the remaining egg combination into the empty space of the pan (i.e., the left aspect of the pan) in order that the combination meets the very finish of the rolled egg, making a seamless sheet of egg. Prepare dinner and roll up as above.
5. Repeat steps 2 and three till all of the egg combination has been used.
6. Take away the egg roll when it’s fully cooked on the skin. It needs to be roughly 4 to five inches lengthy. Slice the roll crosswise into ½-inch-Thick items.

NOTES: Himalayan black salt accommodates sulphurous compounds that offers the salt a flippantly “egg-y” scent. If is usually bought as kala namak. Including it to your egg replacer will make your vegan egg much more indistinguishable from the unique! I exploit an oblong (5½ × 7-inch) Japanese tamagoyaki pan, however you can too use a small skillet. Simply be certain it’s a great nonstick. For an illustration of tips on how to make gyerranmari, please head over to The Korean Vegan’s website.

Lemon and Coriander Blueberry Muffins – Serves 6

Issue: Medium
Allergen: NF

Elements

• ½ cup (120g) soy or oat milk
• 1 tablespoon recent lemon juice
• 2⅓ cups (327g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda ¼ teaspoon salt
• ½ teaspoon floor coriander
• 2 teaspoons grated lemon zest
• ⅔ cup (152g) vegan butter or coconut oil
• ¾ cup (150g) granulated sugar
• ¼ cup aquafaba (canned chickpea liquid)
• 1 tablespoon vanilla extract
• 1½ cups (150g) blueberries

Directions

1. Preheat the oven to 425°F. Line 6 cups of a jumbo muffin tin with paper liners or mist with cooking spray.
2. In a small bowl or measuring cup, combine collectively the lemon juice and plant milk and put aside till the milk curdles, about 10 minutes.
3. In a big bowl, sift collectively the flour, baking powder, baking soda, and salt. Add the coriander and lemon zest.
4. In a separate bowl, utilizing an electrical mixer, cream collectively the butter and sugar. Add the milk/lemon juice combination, aquafaba, and vanilla and blend till effectively mixed.
5. Add the flour combination in three components to the moist components, beating till simply barely mixed (there may nonetheless be some flour on the perimeters of the bowl, however that’s okay).
6. Fold within the blueberries with a spatula in order that they don’t burst and catch any of the flour nonetheless sticking to the perimeters of the bowl. The batter will probably be fairly thick.
7. Utilizing two spoons or an ice cream scooper, scoop the batter into every liner so it’s almost fully full.
8. Switch the muffin tin to the oven and bake for 8 minutes. Scale back the oven temperature to 350°F and bake till a toothpick inserted into the middle of a muffin comes out clear, one other 19 to 21 minutes. Cool the muffins within the pan for 10 minutes earlier than serving.

Go to Joanne’s website for extra info and comply with her on TikTok, Instagram, Twitter and Facebook.

This section aired on the KTLA 5 Morning Information on Oct. 21, 2021.