The cookbook selection for November was The Korean Vegan by Joanne Lee Molinaro. Those who attended the zoom Vegan Recipe Club had a great time sharing their experience with the selected recipes. To find out more about the cookbook and the recipes we shared, read below.
The Vegan Recipe Club takes a break in December. We will see you in January!
The Korean Vegan by Joanne Lee Molinaro
This New York Times bestselling cookbook has received lots of rave reviews. It’s a James Beard Award winner that was named one of the best cookbooks of the year. The author, Joanne Lee Molinaro includes her favorite Korean dishes, some traditional and some reimagined.
We selected five dishes/sauces for our discussion. Download the recipes below.
The Vegan Recipe Club
The Vegan Recipe Club is for everyone—those curious about vegan cooking and those more experienced with it. The club explores plant-based recipes created by cooks of varying cultures and nationalities and cookbooks are suitable for the novice to experienced cook.
This club aims to feature recipes that are great tasting and support the health of participants. It’s a chance to build community with others interested in vegan cooking. Best of all, these meals also help the animals and the environment!
In the month prior to the Vegan Recipe Club Meeting, you can download the recipes for free from the bottom of this page. You can also pick them up at East Lake Library, 2727 E. Lake Street, Minneapolis, MN 55406. Printed recipe packets are available at the library’s Safe Pick-Up Station. Simply check in with the greeter and ask for the Vegan Recipe Club packet. If you would like contactless pick-up, please call the library during open hours and request curbside service.
In the recipe club in November we discussed these recipes from The Korean Vegan by Joanne Lee Molinaro.
- Baechu Kimchi (Napa Cabbage Kimchi) – pg 117;
- Persimmon Puree – pg 285
- Gochugaro – pg 28
Fennel Doenjang Guk (Fermented Soybean Soup) – pg 151
Doenjang – pg 25;
Bulgogi (Grilled Steak (Butler Soy Curls)) – pg 235
Omma’s Korean BBQ Sauce – pg 45
- Mushroom Dashi – pg 39
- “Fishy” Sauce – pg 47
- Dashima – pg 29; (Alternatives: Soy Sauce, Tamari (GF), Coconut
- Aminos or “Tofuna Fysh” Brand Fish Sauce)
Other recipes of interest but not included in this package: Dooboo Jorim (Braised Tofu); Bulgogi Melt, Spicy Doenjang Chigae (Fermented Soybean Stew), Spicy Soy Sauce Dressing, Spicy Gochujang Dressing, Paht (Sweet Red Bean) Marble Cake, and Cardamom Lemon Madeleines.
Download November Recipes here.
Facilitated by Henry Patterson of Compassionate Action for Animals.