Gochujang Spicy Miso Hasselback Sweet Potato

Gochujang Spicy Miso Hasselback Sweet Potato
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Serves: 2 servings
  • 2 sweet potatoes- washed, dried
  • 4T (vegan) butter
  • 2T white miso
  • 1 heaping tablespoon Chung Jung One Gochujang
  • chives
  • sesame seeds
  • optional: panko bread crumbs
  1. Preheat oven to 425F degrees.
  2. Use long handled spoons or chopsticks as guides. Make ¼ - ⅛ inch cuts into potatoes but do not cut all the way through. Keep the bottom intact.
  3. Mix butter, miso and gochujang in a small bowl.
  4. Spread half of the butter mixture into the potatoes. Place into an oven-safe pan with edges.
  5. Bake for 40 minutes.
  6. Remove from oven, slather with remaining gochu butter.
  7. Optional: sprinkle with panko bread crumbs.
  8. Return to oven, bake an additional 20 minutes.
  9. Top with sesame seeds and chopped chives.



Spicy Peanut Soba



Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.


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This peanutty noodle dish is delicious, craveable, and healthy. Think of it as comfort food pasta for peanut lovers! Soba noodles are rich in the good-for-you grain buckwheat and the creamy flavorful peanut sauce is the perfect complement. This sauce is delicious both thick and creamy and thin and light, it just depends on what you crave. You can also modify the sweetness and spiciness to suite your taste buds. Add some carrots or choose your own veggie accents to fold into this versatile recipe!
Cuisine: Asian
Serves: 2 servings
  • 3 to 4 tablespoons peanut butter, softened
  • 2 tablespoons grade B maple syrup
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon tamari
  • 1 tablespoon chopped fresh cilantro
  • 1 clove garlic
  • 1 teaspoon sesame oil ½ teaspoon grated peeled fresh
  • ginger Few pinches of cayenne
  • ¼ to ½ cup plain nondairy milk or
  • water (see Note)
  • 1 cup thinly sliced carrots
  • 2 teaspoons hemp or sesame seeds (optional)
  • ¼ cup finely chopped fresh cilantro
  • 1 teaspoon crushed peanuts
  • 3 cups uncooked soba noodles
  1. Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain and rinse the noodles under cold water. For chilled noodles, transfer the noodles to a bowl and refrigerate until ready to use. Otherwise, cover the noodles to keep warm.
  2. For the Sweet and Spicy Peanut Sauce:
  3. In a food processor or blender, combine the peanut sauce ingredients, adding the nondairy milk last a spoonful at a time until you reach a thickness you like, and process until smooth. If the noodles are cold and dry, a wetter sauce may be best, but if the noodles were just cooked and are still steamy and slightly wet, a thinner sauce may be better. You can also adjust the thickness by adding a spoonful more or less of the nut butter.
  4. For warm noodles and sauce:
  5. Pour the sauce in a small saucepan and simmer for 2 to 3 minutes just to warm. Otherwise, pour the sauce directly over the chilled noodles and place back in the fridge until ready to serve.
  6. To serve, toss the dressed noodles with the carrots and
  7. seeds (if using) over the top. Sprinkle with the cilantro and peanuts to serve.

KimChi Fried Rice Balls

So I was doing a little website maintenance, and realized I never posted this recipe here! It was just living on my YouTube channel, all alone, without it’s vegan recipe brothers and sisters.

Welcome home, Flaming Kimchi Balls.

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Vegan Mandu {Korean Dumplings}

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Shiitake Lettuce Wraps

Shiitake Lettuce Wraps
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Savory shiitakes and cool lettuce compliment each other in this classic Asian dish.
Serves: 2 servings
  • 2 cups diced shiitake mushrooms
  • 1 cup diced crimini mushrooms
  • ½ cup julienned red bell pepper
  • ½ cup chopped water chestnuts
  • ¾ cup cashew pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons chopped green onions
  • 2 tablespoons vegan oyster sauce
  • 1 tablespoon coconut aminos
  • 4 pitted medjool dates
  • ¾ cup hot water
  • 1 tablespoon sesame oil
  • salt&pepper
  • 4-6 romaine lettuce leaves
  • For Garnish
  • ¼ cup shredded carrot
  • sesame seeds
  • Sriracha
  • For Gluten-free
  • Omit vegan oyster sauce and use a total of 3 tablespoons coconut aminos
  1. Add hot water and pitted dates to a blender.
  2. Blend on high speed for one minute until you have transformed the mixture into date syrup.
  3. Set aside.
  4. Heat sesame oil over med-high heat and sauté garlic,ginger and green onions until fragrant (about one minute).
  5. Toss in mushrooms,then add vegan oyster sauce and/or coconut aminos and ½ cup date syrup(use more if you like a sweeter sauce).
  6. Mix well, cook for one minute.
  7. Add water chestnuts,cashews,red bell pepper and season with salt and pepper to taste.Give it one last stir and serve immediately in lettuce wraps.
  8. Garnish with shredded carrots, sesame seeds and Sriracha.


Curry Rice

Since my last two recipes required some exotic ingredients, I thought I’d dial it back with a quick ‘n dirty Curry Rice.

Serve it as a satisfying side dish or easily gussy it up for a complete meal. While I prefer the sweet-tart-tang of cranberries and curry, occasionally  I mix it up with raisins, dried apricots or cherries.

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Vegan Takoyaki

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Thai Coconut Soup Recipe

Thai Coconut Soup Recipe
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Serves: 4
  • 1 can coconut milk
  • 2 cups no-chicken broth
  • 2-3 stalks lemongrass, sliced
  • 3 kaffir lime leaves
  • ¼ cup Thai ginger (galangal), rough chopped
  • 3 Hawaiian chilies split open with seeds
  • 3 cloves garlic, smashed
  • 1T Sambal Olek
  • 1T lime juice
  • 2T Coconut sugar
  • 1 tsp ground coriander
  • 1 cup seasoned shiitakes [See Braised Shiitake recipe]
  • 1 cup fresh cilantro leaves
  • For garnish:
  • Lime wedges
  • Vegan fish sauce [3T LeeKumKee Sauce + 2T Pineapple Juice]
  • Chopped tomato
  1. In a large pot, combine all ingredients except the shiitakes and cilantro. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasonings.
  2. Strain the soup into a large bowl. Add seasoned shiitakes, chopped tomatoes, fresh cilantro, chilies and a lime wedge

Fermented Tea Leaf Salad Recipe

The most magical salad I ever ate was the Fermented Tea Leaf Salad at Burma Superstar in San Francisco. Tart and tangy green tea leaves are doused with fresh lemon juice, then tossed with savory bits of roasted peanuts, various seeds and legumes, chopped tomatoes, chills and fried garlic. If I had to eat a salad everyday for the rest of my life, it would be this unique combination of crunchy-sour-savory yum.

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Vegan Bibimbap Bites Recipe

Bibimbap is my favorite excuse to eat copious amounts of gochujang. As much as I love piles of perfectly seasoned vegetables atop a mountain of crispy rice, it’s the tasty firestorm I crave.

This recipe was inspired by my recent visit to Hangawi in NYC. I think these vegan Bibimbap bites would be perfect for parties or served up during your next K-drama marathon.

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