Wednesday, March 30, 2022

Vegan Mushroom Almond Milk Soup

2 tbsp vegan butter (I used Smart Balance)
1 bunch enoki mushrooms (or shimeji)
1 onion, sliced
1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)
4 cups almond milk
2 tbsp nutritional yeast
1 tsp vegetable bouillon powder 
1/4 tsp garlic salt

Heat a frying pan over medium heat and melt butter
Saute enoki, onion, and bacon
Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt
Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume

Vegan Soy Milk Cream Pasta

8oz pasta of choice (4 servings, I've used spaghetti or macaroni)
2 tbsp vegan butter (I used Smart Balance)
1 bunch enoki mushrooms (or shimeji)
1 onion, sliced
1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)
4 cups soy milk (or almond milk)
2 tbsp nutritional yeast
1 tsp vegetable bouillon powder (try 1 1/2 tsp next time)
1 tsp onion powder
1/4 tsp garlic salt
freshly ground pepper
(try melting in 1/4-1/2 cup Daiya mozzarella next time)

Cook spaghetti according to package directions
While spaghetti is cooking, heat a frying pan over medium heat and melt butter
Saute enoki, onion, and bacon
Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt
Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume
Mix in spaghetti and remove from heat
Season with salt and pepper to taste


Altered from Cookpad recipe Easy Creamy Pasta with Mushrooms and Soy Milk

Tuesday, March 8, 2022

Vegan Army Stew (Budaejjigae)

Stew ingredients:
1/2 cup cabbage, quartered
1/2 onion, chopped
1 bunch enoki mushrooms, roots cut off (Zion)
2 green onions, chopped into 1 inch pieces
1/2 cup Seoul vegan original kimchi (1120 mg sodium, 4g protein, 4g fiber, Target)
4-5 slices tofurky hickory smoked deli slices, quartered (not as good with bolonga flavor) (450 mg sodium, 20g protein, 4.5g fiber, Target)
1 small potato, peeled and sliced
1 package Ottogi Jin veggie ramen (1540 mg sodium, Zion)
1/4 cup Daiya cheddar shreds (240 mg sodium Target)

Stock ingredients: 
4 cups hot water
1 packet konbu dashi (15x5 mg sodium, Marukai)
2 tsp light Yondu (700 mg sodium, Zion)

Sauce ingredients: 
1 tsp sugar
1 tsp gochugaru chili flakes (Zion)
1 1/2 tsp garlic powder (or minced garlic)
1 tbsp nutritional yeast (10 mg sodium, 130% B12, Trader Joes, etc)
1 1/2 tsp Yamasa low sodium soy sauce (245 mg sodium, Zion)
2 tsp Haechandle gochujang pepper paste (240 mg sodium, Zion)
3 tbsp kelp broth (or hot water)

In a shallow pan (I used a 3 quart frying pan) arrange stew ingredients except ramen and cheese separately in a circle leaving a hole in the middle for sauce
Place stock ingredients in a 4 cup pyrex measuring cup and set aside
Place sauce ingredients in a different pyrex measuring cup adding dry ingredients first
Spoon 3 tbsp of kelp broth into sauce ingredients and stir to make a paste
Place sauce in middle of pan
Place pan on stove and pour kelp broth over stew ingedients
Bring to a boil and lower heat to medium
Once a potato slice can be cut with cooking spoon add ramen
Boil for about 1 minute until ramen can be unfolded
Cook for about 2 more minutes
Top with cheddar shreds, cover, and cook on low until melted
Serve while hot or cool first if desired
Makes approxiamately 7 cups, 4610 mg sodium
Two 3.5 cup (2305 mg sodium) servings for full dinners or four 1.75 cup (1153 mg sodium) servings packed for short lunch breaks
For obtaining ingredients in San Diego, for Korean food Zion or Hmart
For vegan refrigerated substitutes, Target or Vons
Some pantry items from Marukai, Trader Joes, etc