Korean Vegetable Pancakes Recipe

Ingredients:

  • 1 cup of Korean “Buchim” pancake mix
  • 1.5 cups of water
  • miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
  • extra virgin olive oil (or other light cooking oil)
  • 1 tablespoon sesame oil
  • sprinkle of sesame seeds
  • 1/2 soy sauce
Directions:
This recipe is a lot like the “scallion pancake” appetizer that you find at many Chinese restaurants. You can buy the “buchim” mix at any Korean grocery store. This is basically just a mixture of wheat flour, salt, vegan sugar, and baking powder. So if you can’t find a Korean grocery story near you, you can easily make the pancake mix yourself.
To prepare this dish, first chop up any vegetables you want to put into the pancakes. I suggest zucchini, onion, scallion, enoki mushrooms, and even Korean kimchi. Traditionally, the vegetables are cut into thin slivers or are diced.
Mix the water, pancake mix, and vegetables together in a bowl. With a little olive oil or other cooking oil in the pan, fry the pancakes till brown on either side. Over a medium heat, this should take about 5 minutes on each side. Make sure the pancakes are quite thin. If they are too thick, the inside will be goopy and the vegetables won’t cook fully. Properly cooked, these pancakes shuld be light and somewhat crispy, not thick and fluffy like regular pancakes.
Dipping Sauce: Mix sesame oil, soy sauce, and sesame seeds in a small bowl. You can also add dried and crushed seaweed if you like.
Cut the cooked pancakes up into several slices (like a pizza). Serve hot with dipping sauce. I also recommend dabbing the pancakes with a paper towel to remove any excess cooking oil.
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Mexican Nachos Recipe

Ingredients:
  • 4 large handfuls tortilla chips
  • 7 tablespoon nacho vegan cheese dip
  • 7 tablespoon mild salsa
  • 1/2 can strained black beans
  • 3 dashes chili powder
  • 3 dashes fajita seasoning
Directions:
Heat vegan cheese dip and salsa in a small glass pot on low heat for 1-2 min. Mix spices with beans. Place tortilla chip on 2 plates. Put beans on top of that. Top with vegan cheese/sauce mix.
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Easy Totally Better Than Mac & Cheese Recipe

Ingredients:
  • 1 450 g. box of macaroni or other small pasta
  • 1 cup vegetable juice (I use V8)
  • 1-2 tablespoons Bragg’s seasoning, or less soy sauce
  • 1-2 tablespoons tahini
  • salt, if desired
Directions:
Boil the macaroni. This of course only takes about 10 minutes. Drain, and mix in other ingredients. Sooo creamy and delicious!! Sooo creamy and delicious!!!
Leftovers will probably need more V8 added, as the pasta soaks up the juice.
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Vegan Nachos Recipe

Ingredients:
  • 1 large onion
  • 1 large zucchini
  • 1/2 cup of rice
  • 2 tablespoons of tomato paste
  • 1 can of crushed tomatoes
  • 1 can of kidney beans
  • 1 small carrot
  • garlic hummus
  • salt
  • pepper
  • tortilla chips
  • 2 cloves of garlic
  • olive oil
Directions: 

In a small sauce pan, cook 1/2 cup of rice according to directions on package. Cut up onion in large chunks. In a large pot, saut
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Cherry Delight Recipe

Ingredients:
  • 21 cherry tomatoes
  • salt 1 teaspoon
  • pepper 1 teaspoon
  • pinto beans can
  • green onions 3 stalks
  • paprika 1 teaspoon
Directions:

The tomatoes gets a really rustic flavor if you first roast it. Just light a candle and roast away. Then split it in half and scoop out the seeds of the tomatoes. Next take the can of pinto beans and blend them in the food processor with the salt, pepper, paprika, and coarsely chopped green onions. Once done take out and put a little dollop of this delicious mixture into your halves of cherry tomatoes.
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Mrs. Gomez World Famous Nachos Recipe

Ingredients:
  • 2 cups black beans ( not cooked)
  • 2 avocados (very soft)
  • 1/4 of a large onion
  • 6 cloves of garlic
  • salt
  • salsa fresca (recipe below)
  • vegan cheese (follow your heart brand “vegan gourmet”. It melts! )
  • vegan sour cream
  • 1 package medium package of corn tortillas
  • tapatio hot sauce
  • 1 lemon
  • 1 lime
  • 2 jalapenos
Directions: 

1. soak beans and boil in pot of lightly salted water for 2 hours, or until soft.
2. heat up about 1.5 inches of veggie oil in a pan.
3. mash avocado( I use a pastry cutter to mash it to get all the chunks out). FINELY (and I mean very fine) chop the onion, the jalapenos and the garlic. Add it to mashed avocado. Add tapatio hot sauce ( like 4 or 5 good dashes) and mix well. Add salt to taste and then squeeze lemon juice on top. put in fridge.
4. chop tortillas into triangles. fry in enough oil to cover until they are golden (they tend to cook a bit after removing them from pan, so do not overcook). Put them on a paper towel to drain and sprinkle with salt. set aside.
5. When beans are tender, add them to a frying pan with heated oil and mash adding cooking water from beans and salt to desired consistency.
6. melt vegan cheese in micro.
7. Place chips in a large bowl. top with mashed black beans, guacamole, vegan cheese, vegan sour cream, more vegan cheese and salsa.
eat and be merry.
**Salsa Fresca: you can either use store bought (yuck) or make your own.
by hand finely chop 2 or three large tomatoes, 3 jalapenos, 1/2 onion and some cilantro. Mix all together and sprinkle with lime juice and salt to taste. best if refrigerated for a few hours.
Serves: 4+
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