The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen
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Although seafood and meat are staples of many Korean restaurants in the US, Joanne Lee Molinaro grew up in a Korean American household eating many foods that were wholly plant-based. Now a popular star on TikTok (@thekoreanvegan) she offers here an appealing array of traditional dishes and her own adaptations that are full of flavor.
After covering staple dishes such as kimchi made without fish sauce and milk bread made with plant milks, Molinaro plunges ahead with an array of savory recipes that include dishes like spicy garlic tofu, bean sprout consommé ramen, and japchae, a dish of transparent sweet potato noodles tossed with spinach, bell peppers, and cabbage.
Molinaro also adapts some non-Korean dishes: lasagna with gochujang red sauce; seaweed sesame bagels; persimmon upside-down cake.
Quite appealing and original.
Hardcover. Color photographs throughout.