PINK FROSTING made with…BEETS! 🩷 This naturally dyed frosting has a gorgeous 😍 pink color and no, it doesn’t taste like beets! It’s perfect for sugar cookies, Valentine’s Day cupcakes 🧁, birthday cakes 🎂 & beyond!
Full Recipe:
FOLLOW US!
Blog:
Instagram:
X:
Facebook:
Hey everyone! Hope you don’t mind my cheeky take on holiday dishes. 😉 If you want traditional side dishes, I have those too. But if you’re into something a little bit different, try out this Spicy Doenjang Jjigae. It still astonishes me how popular this recipe is. I’ve now seen so many people cook it out of my book and that thrills me to my toes!
For those who don’t have my book *yet* you can find a simplified version below:
1 tbsp sesame oil
1 tbsp gochugaru
1/2 cup diced onion
3 cloves garlic, minced
1/4 cup diced zucchini
1/2 cup diced potato
2 tbsp doenjang
1 tbsp soy sauce
2 to 3 cups vegetable broth
1 16 ounce box medium to firm tofu, sliced
2 tbsp scallion greens
Add sesame oil to a ddukbaeggi (Korean clay pot) or Dutch oven over medium-low heat. Then, add gochugaru and stir until it begins to foam (about 1 minute). Add onion, garlic, zucchini, potato, along with doenjang. Stir until veggies are evenly coated. Deglaze with soy sauce and add vegetable broth. Bring to a boil (increase heat to medium-high) and cook until potatoes are tender (around 10 to 12 minutes). Add tofu and cook for an additional 2 minutes. Sprinkle with scallion greens and enjoy with rice.
Happy Non-Traditional Holidays! 🙂
#koreanfood #doenjangjjigae #vegan #easyrecipe #souprecipe
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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:
Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:
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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:
Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:
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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:
Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:
Now that so many of you are making your own homemade kimchi (still a little in shock at how many of you wanted my kimchi recipe!), I’ll be sharing my simple, at-home ideas for how to use that kimchi. Look, the best way to eat kimchi is as-is, right out of your jar. But, that’s not the ONLY way to use that delicious, probiotic glory! In this first episode of “What to do with your kimchi,” I snip a generous amount into my instant ramyeon and scoop out a little of that amazing kimchi broth.
.
BTW, did you know that the lid of your ramyeon pot makes the PERFECT tarmac for your noodles between your mouth and your pot? That way, you can cool them off, compose your bite (I want to make sure I get a bit of kimchi with every bite), re-chopstick, and SLURP!!
.
What are some of your favorite ways to incorporate kimchi into every meal?
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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:
Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:
This tofu scramble will change your breakfast game! Get the printable recipe here:
? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
????️ IN THIS VIDEO
Kala namak option 1:
Kala namak option 2:
Favorite tahini:
Za’atar:
Favorite nonstick frying pan:
? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code “nisha”)
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 64-ounce container:
Stainless steel frying pan:
Large Cutting Board:
Cast iron skillet:
?️ MIDDLE EASTERN TOFU SCRAMBLE BRUNCH PLATE
* 1 batch Tofu Scramble (recipe linked above), but use this spice blend instead:
– ¾ tsp ground cumin & ¾ tsp ground coriander
– ½ tsp paprika
– ¼ tsp turmeric
– ⅛ tsp cinnamon & ground cloves
– 1 pinch ground cardamom and 1 pinch nutmeg
*Yogurt Sauce & Chili Oil
– 1 tbsp Aleppo pepper (or 1 to 1.5 tsp red pepper flakes)
– 2 tbsp extra virgin olive oil
– ½ cup (113g) unsweetened coconut yogurt
– 1 garlic clove, crushed with a press
– 2 to 3 tsp lemon juice
– ¼ teaspoon dried mint
– Sea salt + black pepper to taste
*Salad
– 3 to 4 cups soft tender salad greens
– Reserved chili oil
– Lemon juice
– Sea salt and black pepper
*Pita bread and za’atar for serving
1. Add the chili flakes and olive oil to a small saucepan over low heat. Very gently simmer at the lowest simmer for 5 minutes. Take off the heat.
2. Stir together yogurt, garlic, 2 tsp lemon juice, mint, and ¼ tsp sea salt and pepper to taste. Taste, adding more lemon juice or salt as desired.
3. Drizzle some chili oil over the yogurt sauce. Reserve the rest of the chili oil for salad greens.
4. Mix together salad greens with a couple squeezes of lemon juice, reserved chili oil, and season with salt and pepper.
5. Heat up your pita in the oven at 350ºF for 5 minutes, or until warm. Then brush with olive oil and sprinkle with za’atar. Serve pita alongside tofu scramble, salad, and chili yogurt sauce.
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
CHAPTERS:
0:00 Introduction
0:23 The problem with most tofu scrambles
0:47 Selecting and pressing the tofu
1:26 Preparing the spice blend
3:00 The key to creamy tofu scramble
4:10 Tearing the tofu
4:46 Cooking tofu scramble
5:35 Flavor variations
6:00 Middle Eastern brunch plate
8:22 Taste test with my parents