Air Fried Vegan Oil Free Korean Pancakes with Gochujang Sauce

When I made oil free Korean pancakes using a flour mixture, air frying them failed. They turned out like stone in texture. I decided to  use an oil free, flourless recipe I used before with the unique ingredients shown below.  In this past version, I baked the pancakes in the microwave with success.  I felt this recipe from this past blog might work in the air fryer and it did.  OMG! Easy and delicious.

Whereas I used a spicy soy dipping sauce the last time, this time I utilized a sweet and spicy Gochujang recipe for a change. I took it a step further and used a homemade Gochujang sauce the recipe of which is shown below.

How popular is Gochujang Sauce among the Koreans?  See the photo below of the different sized Gochujang in the Asian Store in Monroeville, PA.  The one I usually buy is the top container in the triad below.  I thought the middle one was huge until the owner of the Asian store showed me the biggest size one. OMG!

Air Fried Vegan Oil Free Korean Pancakes with Gochujang Sauce

Based on this recipe

• 1 banana, mashed
• 2 medium sweet potatoes cooked (about 2 cups), do not overcook
• 2 tbsp carrots, julienned
• 2 tbsp green or red pepper, sliced into short sticks
• 2 tbsp zucchini, julienned
• 2 tbsp green onions, chopped coarsely
• 1\2 tsp garlic powder
• salt and pepper to taste

Mix all the ingredients in a medium bowl with a fork and shape into 8 patties. If mushy because you overcooked the sweet potatoes,, refrigerate for about 30 minutes.

Place the patties in the air fryer basket. Flatten the patties with your fingers. Place four at a time.

Air fry at 390 degrees Fahrenheit for 9 min and then flip and airfry for 2-3 minutes more. Then repeat with the rest of the patties.

Serve with the Sweet Spicy Gochujang Sauce (recipe below).

Sweet Spicy Gochujang Sauce

 From this blog post, and this, and this. See also this for another type of gochujang dressing .

• 1/2 tbsp soy sauce 
• 1 tbsp gochujang sauce (store bought or homemade see recipe below)
• 1 tbsp rice vinegar
• 1/4 tsp sesame oil
• 1/2 tbsp maple syrup
• 1/2 tsp garlic powder 
• 1/2 tsp ginger powder 

Mix all the ingredients in a small bowl with a fork. 

Homemade Gochujang Sauce 

Adapted from this site

• 4 tbsp red or brown or white miso paste (I used white miso)
• 1\2 tbsp red paprika  
• 1 tsp. cayenne pepper
• 1 tbsp. sugar or stevia sweetener

Mix all the ingredients in a small bowl with a fork.

Vegan White Beans Red Pepper Hummus

This oil free recipe was adapted from the one from my delightful friend, Britanny Jaroudi's, YouTube Channel. She used chickpeas which I did not have when I wanted some hummus. I resorted to using Northern White Beans and added roasted red pepper from a jar. I suggest you allow the hummus to sit overnight for the flavors to blend. It is addictive and a crowd pleaser. My daughters and husband relished it with tortilla chips. You will too.

Vegan White Beans Red Pepper Hummus

Adapted from Jaroudis Family YouTube Hummus Recipe

• 1-15 oz can northern white beans, drained and rinsed
• 2 large pieces roasted pepper in water from jar
• 1/4 cup sesame seeds
• 4 large garlic cloves
• 1 half lemon juiced
• 1 1/2 tbsp miso
• 3/4 tbsp cumin
• black pepper to taste
• 1 tsp balsamic vinegar
• 1 packet or 1/2 tsp stevia

Place all the ingredients in a blender and pulse till smooth. If you can wait, let the hummus sit overnight in the fridge before eating for the flavors to blend.

Spicy Sweet Green Beans

This is an easy and ultra delicious side dish or even main dish over rice.  Beautiful too!

Spicy Sweet Green Beans

• 1 tsp sesame oil
• 1 tsp hoisin sauce
• 1 tbsp. honey or maple syrup
• 2 tbsp. Sriracha sauce
• 2 tbsp. soy sauce
• 1\2 tbsp. cornstarch in 2 tbsp. water
• 1 cup water
• 1.5 to 2 lb green beans (ends cut off)
• 1/2 tbsp dry onion flakes
• 1/2 tbsp dry garlic flakes
• sesame seeds (optional)

Combine the sesame oil, hoisin sauce, honey, Sriracha sauce, soy sauce and mix well.  Set aside.

Mix 1 tbsp. cornstarch in 2 tbsp. water and set aside.

Combine the water and green beans in a large skillet.  Allow the water to boil and continue to cook the green beans as the water boil gently.  Stop cooking when the green beans turn crispy not wilted. 

Add the sauce mixture to the green beans with the remaining water boiling gently.  

Then add the cornstarch in water to the gently boiling mixture.

Sprinkle the dry onion and garlic flakes on top and sesame seeds if using.

Path to Freedom

A memory lurks,

wields power, an awareness

leads to forgiveness.

The Power of Love

In solitude, the 

power of love discovered.

With it hope sprung forth.

A Woman's Voice for the Voiceless

During this month of March, we celebrate women with Women's History Month and International Women's Month.  The past year marked the emergence of the MeToo movement which has given voice to the women who have suffered abuse and sexual harassment in the hands of men most of whom have held powerful positions.

In the past few years, growing awareness of the problem of human trafficking has increased.  Most of those who have been exploited have been women and even children.  A majority come from foreign countries and due to the language barrier and lack of money are powerless and voiceless and highly exploitable.

People are more aware of this injustice and disrespect to the victims as they are used for profit.  However, the problem is not only those who bring the victims here but those who enable this to go on, namely, the ones who patronize the places with the imported women and children.

My friend, Milyssa, had the courage to write a letter to the editor that was published by the Greensburg, PA paper uncovering trafficking with a high profile person involved.  Here is her letter:

Uncovering trafficking

Regarding “Robert Kraft charges no reason for celebration” (Feb. 25, TribLIVE): Come on, what a shallow editorial. Kraft’s charges are all about human trafficking. He has had a girlfriend, Ricki Noel Lander, 39, since 2012, one year after his wife died. Kraft is worth $6 billion, so put that money to good use on the big issue of human trafficking.

Dosomething.org reports that:

•Human trafficking is the third largest international crime industry, generating $32 billion in profit annually — including $15.5 billion in industrialized countries.

• Approximately 80 percent of trafficking involves sexual exploitation, and 19 percent involves labor exploitation, according to some estimates

.• The U.S. State Department reports that 600,000 to 800,000 people are trafficked across international borders every year, of which 80 percent are female and half are children.

It is about time that human trafficking is uncovered. The world is much more than sports and the New England Patriots winning. Kraft and other imbeciles like him have no concern or respect for human life.

Milyssa Ross Sassos

Greensburg

This is not the first time that Milyssa has written a letter to the editor. This is her sixth.  Most of them are in defense of women and their rights.  As we celebrate the month of women, here is my salute to one with a courageous voice for the voiceless, my friend Milyssa Ross Sassos. Thanks Milyssa.

Slow Cooker Pumpkin Spinach Pea Soup

This is very similar to the recipe of another soup I prepared previously. Both are very comforting and filling. I made this easier by using spices straight from the cupboard. No chopping involved.

The pumpkin adds to the creamy texture while the spinach increases the nutrional value of this hearty yellow split pea soup.  I also added almond milk for more creaminess and nutrition.

This preparation can feed a crowd using three cups of yellow split peas. It is a wonderful nutrient dense soup to go home to and have around. Yes it can readily compete with any fish fry on meatless Friday this lent.

Slow Cooker Pumpkin Spinach Pea Soup 

• 3 tbsp cumin powder 
• 3 tsp coriander powder
• 3 tsp onion powder 
• 4 tsp garlic powder 
• 3 tbsp tomato paste
• 3 cups yellow split peas
• 6 pieces jalapeño from a jar
• 3 tsp ginger powder 
• 2 cups pumpkin puree from a can
• 1\2 tsp turmeric 
• 1\4 tsp cayenne pepper 
• Salt to taste 
• 8 cups vegetable broth  
• 2 cups unsweetened almond milk
• 2 cups frozen spinach
• 1\2 tsp black pepper 
• 1\4 tsp cardamom (optional)
• 1\4 tsp cinnamon (optional)

Place all the ingredients in a slow cooker and cook for 5 hours at high setting or 10 hours at low.  I cooked mine in an  Aroma brand rice cooker/slow cooker for 4 hours at slow cooker setting.

This is good over rice and also Naan, pita or baguette breGarnish with cilantro and lime slices.

Vegan Asian Barbecue Pulled Pork Sandwich

Hankering for an easy vegan barbecue pulled pork sandwich? This is it. It has that great enticing Asian full packed flavor. The use of jackfruit from a can delivers a meat substitute that comes close to the texture of pulled pork. The jackfruit readily absorbs the Asian barbecue flavor of hoisin.

Vegan Asian Barbecue Pulled Pork Sandwich

1 can green jackfruit in brine, drained
2 tbsp hoisin
1 1/2 tbsp soy sauce
1 1/2 tbsp rice wine vinegar
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp ginger powder
1/8 tsp fennel powder
1 packet stevia
2 tbsp water
1 tbsp catsup
1 tbsp cornstarch in 2 tbsp water


Drain the Jackfruit. Cut the pieces vertically so as to make separable strips.

Place the Jackfruit in a skillet. Combine the hoisin with all the ingredients except the cornstarch slurry.

Add to the jackfruit in the skillet and heat together and simmer till blended.

Add the cornstarch slurry and heat till mixture thickens.

Serve on a roll or baguette topped with coleslaw.

Vegan Oil Free Banana Bread

This recipe was adapted from this interesting site. The first time I made the vegan recipe, I used oil as directed and it turned out really good with my picky taster, my husband, giving it two thumbs up. I like to push the envelope and decided to make an oil free vegan version using unsweetened applesauce for the same amount of oil and served it to my picky taster. He liked it though he would prefer it sweeter. He did not comment on the texture which was denser. For me this version passed the test and a keeper.

Vegan Oil Free Banana Bread

Adapted from this site. 

• 1\4 cup unsweetened almond milk or any nondairy milk
• 1\2 tsp vinegar
• 1\2 cup unsweetened applesauce
• 1 cup light brown sugar
• 4 very ripe bananas (note 1), mashed
• 1 tsp vanilla
• 1 1\2 cup all purpose flour
• 1\2 cup whole wheat flour
• 1 tsp baking powder
• 1\2 tsp baking soda
• 1\4 tsp salt
• 3\4 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit.

Spray a nonstick bundt pan (note 2) and set aside.

Stir together the milk and vinegar in a small bowl and set aside.

Mix the applesauce, sugar, bananas, vanilla, and milk mixture in a large bowl and beat till well mixed.

Stir together in a medium bowl the flours, baking powder and soda, and salt.

Add the dry mixture to the wet and mix till flour is covered with wet ingredients.

Fold in the walnuts.

Add the batter into prepared Bundt pan and bake for 35 min or till toothpick comes out clean.

Notes:

1. You can ripen bananas by peeling and microwaving them for a minute. See this site.

2. I highly recommend the Bundt pan to bake vegan versions versus a loaf pan. It provides even baking. When using a loaf pan, the middle part tends to be wet while the rest is already done. In an effort to bake this middle portion. the rest gets overbaked. The other option is to use several small loaf pans.

Sugar Bliss

After seeing tales

Disney on Ice told the best

still, cotton candy!