As animal welfare activists, we are ever-cognizant of the issues associated with the meat, dairy and egg industries (honey too!)
We find that vegetarianism tends to lead to luxury more than sacrifice as the diversity of legumes, spices, soy, sweets, grains and other organic delectables is surprisingly creative and sure to tempt any palate, no matter how accustomed one might be to burgers and steaks. Give it a shot, your arteries will thank you! You needn’t be a fundamentalist to enjoy the benefits of heart healthy, animal-friendly eating~!
To submit a recipt, please email us. All authors will be credited. We will feature our faves and archive them all! Happy munching!
VEGETARIAN FETTUCCINE-Many thanks to Solbeena Hwang
Ingredients: fettucini,butter, sour cream, heavy cream(I used milk because heavy cream ran out),onion/potoatos chopped, broccoli,carrots cut in thin rounds, parmesan cheese,butter/olive oil to saute vegetables,teriyaki sauce to saute broccoli/carrot saute-ed dried parsley flakes,
1. Cook and drain noodles. Butter noodles.
2. Cook the sauce: Fry chopped onion/potato in olive oil/butter(medium heat). Add pepper and salt. Add sliced carrots, lower the heat, add milk and parsley flakes, stir until the carrots get soft and add sour cream and stir until well blended and turn the heat off.
3. Saute broccoli and bell pepper cut in square in butter,salt, and pepper. When broccoli gets soft, add teriyaki sauce and turn the heat off.
4. Separate some noodles, toss the sauce with potato, onion, and carrots on the noodles. Add a couple pieces of fruit
BLACK SOYBEAN RECIPE-Many thanks to Solbeena Hwang
Ingredients: Black soybean 70~100gram, a little bit of Sugar(or honey), 5~7Milk Ice cubes, water and milk-70~100 ml
1. Soak dried black soybeans in water over night.
2. Boil water with black soybeans in the pot. Takes about 15~20 mins. I add a little bit of salt sometimes.
3. Put soybean in a blender. Add sugar, water, and milk. Blend them very finely.
4. Add milk ice cubes and blend them again till they are all in small pieces
Did you know?
Black soya bean (soybean) is rich in antioxidants.
Black soybean [Glycine max (L.) Merr.] has been used as a health food and herb in China for hundreds of years. Several studies have demonstrated that the daily intakes of soy foods were associated with a reduced cardiovascular risk.
Researchers from Japan found black soybean seed coat contained a variety of procyanidins, And, they showed high radical-scavenging activities of these procyanidins in test-tube studies. While researchers from Korea considered that the seed coat of black soybean was a good source of anthocyanin pigments such as cyanidin-3-glucoside and delphinidin-3-glucoside.
What are other potential benefits of eating black soya bean (soybean)?
Eating black soya bean may reduce the risk of cancer and heart diseases. Korean researchers showed that anthocyanins isolated from black soybean seed coat inhibited TNF-alpha-induced vascular cell adhesion molecule-1, intracellular adhesion molecule-1, and cyclooxygenase-2 levels. Further, anthocyanins protected myocardiac injury from ischemia-reperfusion in rats. Thus, anthocyanins from black soybean seed coat benefit conditions like cardiovascular disorders.
Eating black soya bean may enhance pregnancy.
Chinese researchers demonstrated the estrogenic activities of an ethanol extract of black soybean. They found that the ethanol extract of black soybean stimulated the growth of MCF-7 cells and increased the expression of estrogen receptor-responsive gene in their study. A clinical study of 36 patients in Japan demonstrated that intake of black soybean powder for six months improved ovulation and pregnancy. Black soya bean may have anti-fungi, anti-viral activities. Hong Kong researchers isolated a monomeric protein, with a molecular mass of 25 kDa and an N-terminal sequence resembling a segment of chitin synthase from the seeds of the black soybean Glycine soja. This protein, glysojanin, demonstrated potent antifungal activity against the fungi Fusarium oxysporum and Mycosphaerella arachidicola. It also inhibited HIV-1 reverse transcriptase in test-tubes.
Japanese researchers found significant antiviral activities of a hot-water black soybean extract in a test-tube study. This black soybean extract showed significant antiviral activity against human adenovirus type 1 and coxsackievirus B1 in a dose-dependent manner.
Not bad for a little bean!
Ingredients (use vegan versions):
1 1/3 cups raw cashews
1 tablespoon lemon juice
2 1/2 tablespoons olive oil
2 cloves garlic
1 teaspoon salt
1/4 cup water
Soak the cashews in water overnight, or until they’ve plumped and softened. Drain nuts and process with lemon juice, olive oil, garlic, salt, and water until smooth- let it run for awhile to get that extra creamy texture. Taste, and add more salt if you like. Next, transfer the mixture to a 1 quart souffle pan or small loaf pan that has been oiled. Place that pan onto a sheet pan that has been filled half-way up with hot water and bake for 25-30 minutes at 300 degrees Fahrenheit. It’s done when it starts to crack, and will form a thin crust on top (and sides). Remove from oven and stir well. Then let it cool down. You can keep it in the fridge and make the skewers later if you like. Spoon a small amount of it and roll it with your fingers to shape and squeeze it to make it more dense. Carefully put them on the skewers (or longer toothpicks if you can find them), and layer a basil leaf and tomato. Keep refrigerated until ready to serve.
Note: you can also form it into a log and roll in crushed nuts or fresh chopped herbs and serve it with crackers.
On a personal note, we were blown away to have sold out in 90 minutes and while that is technically a good thing, we did worry about how much food everyone got to enjoy (we wanted to stuff your bellies with animal-friendly awesomeness!) Feedback has been pretty good, and our goal is to be better and bigger – we are loving this wave of cruelty free eating interest in Seoul! Count on us doing it again! And remember….
WE WELCOME YOUR 2 cents!
Stuffed Mushrooms (16-18 mushrooms) -these were amazing!
2 small packages of white button mushrooms (16-18)
1 small carrot
1 white or yellow onion
2-3 bulbs of garlic to taste
1tbsp. of mixed herbs (italian seasoning)
½ cup plain bread crumbs (roughly)
salt and pepper to taste
2-4 tbsp. of olive oil
Preheat the oven to 180 degrees. Wipe the mushrooms and pull out the stems. Reserve the stems for later use. Chop the carrot, onions, garlic and mushroom stems into small pieces. Cook the onions and garlic in olive oil until the onion are translucent (about 4-5 mins.) over medium heat. Add the carrots, mushroom stems, mixed herbs, and bread crumbs. There may be some stuffing left over depending on the size of your mushrooms. Continue cooking until the carrots are soft and the bread crumbs are lightly browned. Season with salt and pepper to taste.
Place the mushrooms on a baking pan. Fill them with the stuffing mixture. Drizzle with a little more olive oil. Bake for 20-25 mins or until mushrooms are soft and the top of the stuffing is browned and crispy.
Black Olive and Sun-dried tomato Tapenade (makes about a cup)
1 can of black olives
2-3 cloves of garlic
2 tsp. Balsamic vinegar
6 sun-dried tomatoes
Add olives, garlic, and tomatoes to food processer. Pulse until chopped and well incorporated. Drizzle in the olive oil until the mixture is moist and sticks together. Stir in vinegar and season with pepper to taste.
Vegan aioli (makes about a cup)
8 ounce of firm silken tofu
¼ cup of canola oil
1 tbsp. lemon juice
1 tsp apple cider vinegar
11/2 tsp. Prepared mustard
1 tbsp. of sugar (adjust amount to taste)
½ tsp salt
pepper to taste
2-3 cloves of garlic
1 tbsp. of mixed dried Italian herbs
Drain tofu and squeeze out some excess water. Blend tofu in food processor until smooth. Add lemon juice, vinegar, mustard, sugar, salt, sugar, pepper, herbs, and garlic. Blend again until well incorporated. Drizzle in oil while the food processor is still running. Adjust seasoning to taste.
Beanballs (makes 15) Big hit!
3 cups of canned kidney beans
2 tbsp. soy sauce
2 tbsp. steak sauce
2 tbsp olive oil and extra for frying or baking
2 cloves minced garlic
¼ tsp. Lemon zest
½ cup plain bread crumbs
¼ cup vital wheat gluten
½ tsp. Dried oregeno
¼ tsp. Dried thyme
Mash the beans until no whole beans are left, but they don’t need to be completely smooth. You can use a fork or potato masher.
Add the soy sauce, steak sauce, olive oil, garlic, lemon zest, bread crumbs, wheat gluten, herbs. Stir until well combined. Squeeze everything together with your hands to get it really well combined and firm.
Roll into walnut sized balls and place on a lidded baking dish. You should have around 15 beanballs.
Either drizzle with olive oil or place in a 180 degree oven or pan fry in olive oil.
If baking, bake for 15 mins and then turn. Bake again for another 10 mins. Coat with tomato sauce and bake again for an additional 5 mins.
If fying, pan fry in olive oil for about 15 mins. Coat with tomato sauce and fry for an additional 15 mins.
I usually bake mine because I find it easier. However, either method generally yields the same result.
Vegan brownies (9×9 pan of thick brownies or 9×13 pan of thinner brownies)
2 cup all purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
1 tsp salt
1tsp. Baking powder
1 cup water
1 cup canola oil
1 tsp. Vanilla extract
Preheat oven to 175 degrees
Mix together flour, sugar, cocoa, baking powder, and salt. Pour in water, oil, and vanilla. Mix until well combined, but be careful not to over mix. Pour into a 9×9 or 9×13 inch baking pan.
Cook for 25-30 mins on bottom rack watching carefully making sure the top doesn’t burn. Cooking a bit longer will result in more solid cake-like brownies. More solid brownies may be better for serving on a large scale as they won’t crumble so easy. Let cool for at least 30 mins before cutting.
****I have a solar dom oven that is supposed to cook things a bit faster. I’ve tried to adjust times for a conventional oven, but it may vary