Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Cooking 10-course Korean vegan birthday dinner for husband #recipe #koreanfood #dinnerrecipe #vegan. and this video is uploaded by The Korean Vegan at 2023-10-11T08:00:04-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [51r4qdpy-MM]
| Name | Cooking 10-course Korean vegan birthday dinner for husband #recipe #koreanfood #dinnerrecipe #vegan |
| Video Uploader | Video From The Korean Vegan |
| Upload Date | This Video Uploaded At 11-10-2023 15:00:04 |
| Video Discription | The recipes featured in this #cookingvlog are: Chicken Fried Mushrooms: https://youtu.be/tYK7YU1NdYc?si=DnYZ5bsqIl5UwwJV Japchae: https://youtu.be/baXrtvkR6GA Korean 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/ZscSkuFbvZM For tteokbokki arrabbiata, check out my cookbook, The Korean Vegan Cookbook! Focaccia: https://www.bonappetit.com/recipe/easy-no-knead-focaccia Chocolate Cake (minus the mint): https://youtu.be/jhb5XjaTz20 Genovese Pesto Pasta: 1 16 oz box of penne 3 Yukon gold potatoes, chopped into bite sized pieces (or baby potatoes) 2 handfuls green beans, trimmed and cut into 1-inch pieces ¼ cup vegan pesto ¼ cup reserved pasta water OPTIONAL: grated vegan parmesan OPTIONAL: fresh basil 1. 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 ¼ 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__vWs Music by Adelyn Paik Joanne 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/TKVWebsite The Korean Vegan Cookbook: https://bit.ly/TKVCookbook The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner The Korean Vegan Podcast: https://bit.ly/TKVPodcast Linktree: https://bit.ly/TKVLinktree Find me on Social: Instagram: https://bit.ly/TKVInstagram TikTok: https://bit.ly/TKVTikTok Twitter: https://bit.ly/TKVTwitter Facebook: https://bit.ly/TKVFacebook [51r4qdpy-MM] |
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