Joanne L. Molinaro (이선영)

Oil cleaning hack or just a hack? #KitchenHacks #dirtyoil

Hi there! For the #recipes featured in this video: Soondooboo Jjigae: 1/2 tbsp neutral oil 1/2 tbsp sesame oil 3 to 4 tbsp gochugaru 1/4 cup diced onion 2 scallion whites, chopped 1/2 cup diced zucchini 1/2 cup diced potato 2 cloves garlic, minced 2 tbsp soup soy sauce 3 cups vegetable broth 1 piece dashima (dried kelp) 3 to 4 tubes soon tofu 2 scallion greens, chopped . Add both oils to a medium dutch oven or ttukbaeggi (Korean earthenware pot) over medium heat. Add gochugaru and allow it to roast in the oil, until it begins to froth. Add onions, scallion whites, zucchini, potato, and garlic. Stir until the veggies are evenly coated and then deglaze the pot with soy sauce. Add the vegetable broth, together with dashima. Add the soon tofu and bring the pot to a boil. Reduce heat to medium low and let it took for about 15 minutes, until potatoes are tender. Garnish with scallion greens before serving with a bowl of rice. Enoki Mushrooms: Mix together 2 tbsp potato starch, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp ground turmeric, 1/4 tsp black pepper. Dredge your mushrooms in the dry mixture and then fry them in a little oil. #koreanfood #soondooboo #enokimushroom #storytime

Easy Japchae Recipe! This is a modification of the traditional japchae recipe (which you can find in my cookbook): 1 tablespoon extra virgin olive oil 1/4 cup julienned red onion 1/4 cup julienned purple cabbage 1/4 cup julienned mushrooms 1/4 cup julienned red bell pepper 1/4 cup julienned carrot 1/4 cup julienned yellow bell pepper 1/4 cup julienned green cabbage 1/4 cup julienned green bell pepper 2 tablespoons soy sauce 1 1/2 tablespoon brown rice syrup (or maple syrup) 1/2 tablespoon rice vinegar (or apple cider vinegar) 1 tablespoon sesame oil 1 tablespoon sesame seeds black pepper #koreanfood #healthyrecipes #japchae

How my attachment style got me dumped. #heartbreak #breakupstory #grwmstorytime

#brie #pasta #Recipe: Cook spaghetti noodles according to package instructions, but before draining, keep about 1 cup of pasta water. When the noodles are done, throw them in a large bowl with 1/2 a round of brie, a handful of cherry tomatoes, and black pepper. Stir vigorously, adding a little bit of pasta water as you go. It's really important that you stir AGGRESSIVELY (this helps to emulsify the starch + fat), until you get a thick creamy sauce. Garnish with fresh basil and EVOO.

The #Recipe for this Kimchi Guksu: 1 cup chopped kimchi 2 tablespoons chopped onion 2 scallions chopped 2 cloves garlic, minced 1 tablespoon toasted sesame seeds 1/4 cup Spicy Garlic Soy Sauce Dressing (https://www.youtube.com/watch?v=tbmlw4fuSl8) 1 tablespoon sweetener 1 teaspoon sesame oil 1/2 tablespoon neutral oil 2 servings cooked somyeon (Korean wheat noodles) 2 tablespoons ripped up roasted seaweed In a medium bowl, mix together kimchi, onion, scallion whites, garlic, sesame seeds, Spicy Garlic Soy Sauce Dressing, sweetener, and sesame oil. To a large sauté pan, add neutral oil. When it begins to shimmer, add contents of bowl and cook for about 3 to 4 minutes (when kimchi starts to caramelize). Remove from heat and add to bowl of cooked Korean wheat noodles. Garnish with scallion greens and shreds of roasted seaweed. #koreanfood #noodlesrecipe #storytime

This Filipino spaghetti was SO SO GOOD and tasted EXACTLY like the kind my mom used to make!! Even my Italian American husband liked it!! I'd say the hardest part about making this recipe was getting that Banana Sauce out of the bottle LOL! I almost threw my shoulder out of its socket! Thanks to @jeanelleats for encouraging me to make this dish and for weighing in with her thoughts on how to make sure I kept this dish as close to the original as possible while still making it plant-based! #filipinospaghetti #filipinoveganfood #veganfood

Happy Seollal everyone!! 새해 복 많이 받으세요!! Seollal was always one of my favorite holidays because my grandparents would give us envelopes full of money!! LOLOL. But to earn those crisp white envelopes, my brother and I would have to get dressed up in traditional Korean hanboks and bow to them. Sometimes several times, because there’s a specific way you’re supposed to bow and I could never get it right! The bow signifies respect and honor to your elders and, by extension, your ancestors. And then we’d all crowd around the table for a bowl of piping hot ricecake soup. This soup always reminds me of my father, because he LOVES making tteokguk—any day of the year. I’ve often said it’s the one thing my father knows how to make better than my mother!! I eat it often too, mostly because it’s so easy to make. I whipped mine up in under 20 minutes and so can you! The kimchi, on the other hand… well, that ’s gonna take more time and a totally different video to explain! In the meantime, the recipe for a simplified tteokguk is below! Enjoy! . 1 tablespoon extra virgin olive oil 1 tablespoon sesame oil, plus more for garnish 1/4 cup julienned white onion 2 cloves garlic, minced 1/2 cup julienned white potato 2 cups garraetteok (white rice cakes—discs) 1 teaspoon sea salt 6 cups water 1/2 teaspoon black pepper 2 scallion greens, chopped 1 tablespoon toasted sesame seeds Roasted nori, for garnish JUST Egg, for garnish . Add oils to a pot over medium high heat. When it gets shiny, add onions and garlic and cook for about 2 minutes. Then add potato and cook for another minute before adding the rice cakes. Sprinkle with sea salt and stir everything together so they are evenly coated with oil and salt. Add water and cook for about 15 minutes, until potatoes are tender and the broth is white and creamy. Season with more salt and pepper, as needed. Garnish with scallion greens, sesame seeds, roasted nori, and vegan egg. Drizzle with a little sesame oil before serving. #kimchi #lunarnewyear #tteokguk #koreanfood #seollal

Hi everyone! I've been wanting to veganize Korean fried chicken for so long--these turned out great!! You can get the full #recipe up top! :)

Here’s a quote from Rebecca (@bodegacatx) about the work she’s been doing: “Over the past few months, I've been working with a collective of amazing individuals to aid G@zans affected by the current situation in their homeland. We've successfully evacuated children, people who need medical care, and families in imminent danger. We've helped refugees find apartments in Cairo to stay off the street. Found doctors for burnt children, and paid for dialysis and cancer treatments.” I’ve included a link to her page in my bio if you’d like more information, though I would also encourage you to reach out to her directly with any questions. Rebecca is one of the loveliest persons I know—kind, empathetic, joyous, hard working, and loving. I am very proud of her and honored to cook her grandmother’s recipe. You can find the recipe on her account! #spinachpies #palestinianfood

My lawyer thoughts on #momofuku #chilicrunch sich.

Why do vegans want to eat things that taste like meat? #veganfriedchicken

The BEST Vegan Tiramisu--I've been working on this #recipe for months and months!! You can find the full written recipe on my blog! :)

Hey everyone! Here’s the recipe for my Longevity Kimbap! 2 cups brown rice (uncooked) 1 large sweet potato, mashed 2 tbsp gochujang 2 tbsp fruit vinegar 1 tsp maple syrup 8 ounces super firm tofu, cut into batons 1/2 cup pickled radish 1 cup julienned purple cabbage 1 cup julienned carrots 1 cup boiled spinach 1 cup steamed eggplant 1 tsp garlic powder 1 tbsp low sodium soy sauce 8 sheets roasted nori Preheat oven to 475° F. Cook your rice and through your sweet potato in the oven. While rice is cooking, mix together gochujang, 1 tbsp vinegar, maple syrup, and 1 tbsp water. Add half this sauce to your tofu until well coated. Spread your tofu out on a baking sheet and place in the oven for about 25 minutes, until crispy on the outside. Remove and set aside. Steam your eggplant and add garlic powder, soy sauce and remaining fruit vinegar. Remove baked potato from oven, mash it up. Get everything ready for assembly. Add 1/4 of your cooked brown rice to about 80% of your standard nori sheet. Then, take a second piece of nori and fold it so that it’ll cover JUST the rice. Then add your filling ingredients like in the video (keep same colors together if you can!). Roll it up, cut into pieces, add a little more sauce, enjoy! Each roll has 20 grams of protein, 7 grams of fiber! :) #longevityrecipe #koreanfood #Running #marathonrunning

Here's the #Recipe for this #nokneadbread 2 1/4 teaspoon active dry yeast 1 tablespoon brown rice syrup (can substitute sugar) 1/2 cup (70 grams) cooked rice (I use a mix of brown and white, but you can use all white or all brown) 370 grams all purpose flour 1 tablespoon sesame oil 1 teaspoon sea salt Whisk together active dry yeast with 1 1/2 cup of warm water (I mix half and half very hot water with cold water) and brown rice syrup. Allow the mixture to sit until it begins to foam (around 10 minutes). Add rice, flour, sesame oil, and salt. Stir everything together with a wooden spoon until a very scraggly dough forms (just make sure you’ve incorporated all the flour). Cover the bowl with a kitchen towel or the lid of a very large pot and set it aside in a warm place for at least 2 1/2 hours and up to 3 hours (however long it takes for your dough to double in size). After it has doubled in size, place the bowl in the refrigerator for 4 hours (you can skip this part and head straight to baking, but if you do so, you’ll be missing out some extra flavor….!). After 4 hours, remove the bowl from the fridge and set it on the countertop. In the meantime, place a medium ddukbaeggi or 3 1/2 quart Dutch oven in the oven and begin preheating your oven to 450° F. While your oven is preheating, place a large sheet of parchment paper on your work surface. Sprinkle the left part of parchment paper (not the center) with a little flour. Gently scoop your dough out using a large wooden spoon or bench scraper into the floured segment of the parchment paper. Then, gently lift the left part of your parchment paper to roll the dough onto its non-floured side, so that the dough is now resting in the center of your parchment paper. Keep your vessel in the oven for about 10 minutes after your oven has preheated. Then, using oven mitts, carefully remove the pot from the oven. Allow the bread to cool before removing and cutting in. Make sure to store in the refrigerator! #riceislife

Hi! The #recipe for this #kimchi #bindaetteok or "mung bean pancakes" is below: 2 cups Split Mung Beans 1 ounce dried ferbrake 1 tsp baking soda 1 cup cooked bean sprouts 1 cup kimchi plus juice 9 oz, Scallions, cut into 2-inch pieces 3 cloves Garlic, minced 2 teaspoons Soy sauce 1 tablespoons Sesame oil 0.50 teaspoon Salt 1 teaspoon Black pepper 2 tbsp Olive oil 2 tbsp Potato Starch 5 shiitake mushrooms, sliced 1. Soak mung beans in 5 cups filtered water for at least 4 hours. Soak gosari in 2 cups filtered water for at least 2 hours. 2. In the meantime, cook your mung bean sprouts in boiling water for about 4 minutes (until they turn translucent). Drain and rinse under cold water. Set aside. 3. When your gosari has been rehydrated, cook them in boiling water together with baking soda (this helps with the woodsy taste) for about 6 minutes. Drain and rinse under cold water. 4. Add kimchi, bean sprouts, scallions, mushrooms, garlic, gosari, soy sauce, and sesame oil in a bowl. Mix them together and set aside for about 1 hour. 5. When mung beans have been rehydrated, drain any excess liquid. Then add the soaked mung beans, potato starch, soy sauce, salt, pepper, kimchi juice, and 1/2 cup of water to a blender. Blend on high (you may need to add a little more water, 1 tbsp at a time, to get the blades to turn) until you achieve a lumpy batter, kind of like oatmeal. 6. To a small pan (8-inches) over medium heat, add just a little oil. Place some of the marinated kimchi mixture onto the pan and then pour the batter over the veggies--enough to cover all the vegetables and reach the edge of the pan. Cook for about 3 minutes and using your spatula, flip the pancake. Cook for another 3 minutes.

It is with deep sadness that I inform you that yesterday, I ate the last of my homemade Mak Kimchi. 😫 . Ok, perhaps I’m being a bit overly dramatic, but if you’ve spent even 5 minutes in my presence for the last month, you’ve heard me wax poetic on my kimchi. This most recent batch is, BY FAR, the best kimchi I’ve ever made and ranks up there with some of the BEST kimchi I’ve ever eaten!! It reminds me of this small restaurant in NYC’s K-Town that used to serve my absolute favorite kimchi with their Suhl-lung-tang (a traditional Korean soup). Unfortunately, neither the soup nor the kimchi was vegan. Thanks to this vegan kimchi recipe, I’ve fixed ONE of those problems! . I’ve had a LOT of vegan kimchi since going vegan back in 2016 and this is hands down the BEST vegan kimchi EVAR. AND it’s so much easier than the traditional kimjiang way! I want to bring it with me everywhere because I want people to taste what REAL and DELICIOUS kimchi tastes like. It should be: *SALTY *SOUR *SWEET *CRUNCHY If it doesn’t taste like all four of those things… well, all the more reason to make your own kimchi at home!! You can find this recipe on my blog!

I wasn’t a big fan of oatmeal. Until… my mom told me that in lieu of adding fruit or syrup or cinnamon to her oatmeal, she added a little sesame oil and seaweed. And it was like a whole new world opened up to me! I could just add to my humble bowl of oatmeal all the things I’d add to a humble bowl of rice!! Here's the recipe for this Bibim Oatmeal: 1 cup cooked rolled oats 1/4 cup boiled spinach 1/4 cup boiled mung bean sprouts 1/4 shredded red cabbage 1/4 cup baked yam 2 tbsp kimchi 1/2 cup cooked brown lentils 2 tbsp shredded roasted seaweed 1 tsp toasted sesame seeds 1 tsp chopped scallion greens For the Gochujang Dressing: 1 tbsp gochujang 1 tsp maple syrup 2 tbsp water Enjoy!! #veganrecipe #oatmeal #longevityrecipe

The BEST vegan kimchi jjigae recipe ever!

That time I fell in love with a boy on the internet. #grwm #storytime #storytimemakeup