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KOREAN TRADITIONAL NOODLE

(JOB CHAI)


1 (12 oz) pkg oriental noodles or
          1 (13.5 oz) thin spaghetti noodles
1 onion, sliced
1 carrot, shredded
5 green onions, cut 1” long
1 c spinach, cut 1” size
1 c walnut gluten or any veggie meat, sliced or
     1 c sliced   mushrooms
6 T soy  sauce, unfermented
2 cloves garlic, minced
1 T nutritional yeast flakes
½ T onion powder
1 T toasted sesame seeds
2 T sesame oil
1 ½ T turbinado sugar

Put noodles in boiling water and boil for 10 minutes.  Rinse with cold water and drain.  Cut noodles in edible length.  Drop 1 T olive oil in a heated wok.  Saute onion, carrot, green onions, spinach and walnut gluten until crispy and tender.  In a large bowl, mix noodles, vegetable mixture and remaining ingredients.  Mix well with hands.  Serve cold or you can fry in a wok by adding 2 T of sesame oil.  Very delicious!



VEGETABLE FRIED RICE


2 T olive oil
½ medium onion, diced
1 carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
2 green onions, chopped
2 c cooked brown rice,
2 T soy sauce, unfermented
1 T toasted sesame seeds
1 T nutritional yeast flakes
1 T sesame oil

Put olive oil in a hot work or large skillet over high heat.  Add onion, carrot, celery, garlic, and green onions.  Stir-fry until crispy tender.  Add cooked brown rice and remaining ingredients.  Stir-fry for few more minutes.  Very delicious!


KOREAN TOFU STEW


1 pkg tofu, firm, water packed, sliced (1” x 1” x ½”)
1 onion, sliced
2 green onions, chopped
¼ c soy sauce, unfermented
1 c water
1 T paprika
3 T nutritional yeast flakes
2 cloves garlic, minced

Mix all ingredients in a small bowl except tofu.  Set it aside.  Place  tofu in a single layer in a large skillet.  Pour mixture over tofu.  Bring to a boil.  Reduce to low and cover.  Cook for 15-20 minutes.  Serve with brown rice.

 

 

KOREAN BEE BEAM BOB

(Mixed Vegetables w/Rice)


1 T sesame oil
2 c cooked brown rice
½ c walnut gluten or veggie meat, sliced
¼ carrot, slice match thin
¼ cucumber, slice match thin
¼ red bell pepper, slice thin
¼ c Romain lettuce, shredded
1 recipe of paste (see below)

Paste:

1 T soy sauce, unfermented
2 tsp paprika
2 tsp honey
2 tsp sesame seeds
1 tsp onion powder
¼ tsp garlic powder
2 tsp nutritional yeast flakes
1 green onions, chopped

PASTE:  Mix all ingredients and set it apart
In a large soup bowl, put sesame oil in the bottom.  Add cooked brown rice.  Top of rice, put walnut gluten, carrot, cucumber, red bell pepper, and Romain lettuce in a circle.  Add paste in the middle of the vegetables.  Mix all together before eating.  Delicious!


KOREAN MINI PANCAKES


1 c unbleached white flour or brown rice flour
¼ c wheat germ
½ tsp sea salt
1 ½ tsp onion powder
½ tsp garlic powder
1 T nutritional yeast flakes
½ T Ener-G baking powder
1 ¼ c water
½ c green onions, chopped

Mix all ingredients in a bowl.  Pour 2 tablespoons olive oil into a frying pan.  Scoop 1 tablespoon pancake batter into a frying pan, and cook on both sides until lightly brown.  Yummy!

 

 

BLACK SESAME SEED COOKIES


2 ¼ c unbleached white flour or brown rice flour
¼ c wheat germ
¾ c turbinado sugar
½ c soy milk powder
½ c lecithin granules
½ tsp sea salt
1 T Ener-G baking powder
1 c toasted black sesame seeds
¾ c soy milk
½ c canola oil
1 tsp vanilla

Preheat oven to 350 degrees.  Mix all ingredients except soy milk, canola oil, and vanilla.  Add soy milk, canola oil and vanilla.  Mix thoroughly.  Drop 1 tablespoon portion onto an oil sprayed cookie sheet and flatten with wet fingers.  Bake for 16-18 minutes
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