mythicvegan

Korean pancakes Easy to make & use veggies on hand. It all works! I made 3 pancakes so I doubled this recipe. * ¾ cup all purpose flour * ½ teaspoon salt * ¾ cup water * vegetable oil About 2½ to 3 cups of sliced vegetables: * 4 green onions, cut into 1 inch long * ⅓ cup leek (optional), sliced thinly 1 inch long * 3 ounces zucchini matchsticks (about 1/2 cup) * Half a carrot julienned * 1 green chili pepper or jalapeño optional, sliced * 3 ounces onion, sliced * 1 fresh mushroom white, baby portobello, or shiitake For the dipping sauce: * 1 tablespoon soy sauce * 1 teaspoons white vinegar * 1 teaspoon Korean hot pepper flakes or cayenne or paprika * 1 teaspoon sesame seeds * 1 tablespoon of water Mix batter until smooth & makes ribbons when you drip it from your utensil. Mix in your veggies. In a hot pan with oil ( you can test by dropping a small drop of batter & if it bubbles it hot) spoon out the pancake mix & spread, flatten it & push the edges into the pancake to make it more circular. Once it’s lightly browned & firm, flip to brown the other side. Should be about 3-5 mins on each side. Mix the dipping sauce & enjoy! #vegan #veganfood #veganrecipes #vegankoreanfood #veganpancakes #plantbased #plantbasedrecipes #thewhitestripes #thehardestbuttontobutton #vegano #veganrezepte #easyrecipes #koreanfood #koreanfoods #veganlife #veganbreakfast #vegansofinstagram #vegansofcanada #torontovegan #torontovegans #vegitarianfood

Protesting the clear cutting 1000+ mature trees and razing wildlife habitat in downtown #toronto. A little dose of wilderness about to destroyed for a mega Austrian spa 🤦🏻‍♀️ @thermecanada 👎 concrete park/ mega sidewalk, an underground parking lot & probably a Casio for @fordnationdougford Any modern architect could figure out how to build this without destroying what we have. Foxes, beavers, minks, monarch butterflies, migratory birds & 1000+ mature trees will be wiped out by a greedy small minded few! It’s mind boggling that this design was accepted. This is an embarrassment & there is nothing inspiring about this. Many architects could have designed this 100x better #dougford #wildlife #wildlifeprotection #torontoparks #torontoliving #ontarioplace #ontarioplaceforall #torontotourism #ontariotourism

Fancy pasta Lingua di Suocera Pasta (mother in law tongues) 2 tbs & 1/4 cup olive oil 2 garlic cloves sliced 1/2 a large onion sliced 1/2 green pepper chopped 4 mushrooms I used shiitake sliced 2 ts Italian seasoning 1 ts chili flakes Handful parsley & basil chopped 1 ts soy sauce Tofu ricotta 1/2 block of firm tofu 2 tbs nutritional yeast 2 tbs lemon juice (add more for more flavor) 2 tbs plant milk 1 ts garlic powder 1/2 ts salt & pepper to taste Handful cherry tomatoes halved Tofu ricotta Rise the tofu & crush it with a fork until a crumbled consistency. Add all the ingredients & mash until incorporated. Set aside. Pasta Boil the pasta In a pan add 2 tbs of olive oil and sauté onions, peppers, mushrooms, Italian seasoning & chili flakes on medium high heat. Cook for 2 minutes then add garlic & cook for one minute. Add chopped herbs, season with salt and pepper then add the remaining oil. Cook for one minute and remove from heat. Plate the pasta, drizzle soy sauce, a squeeze of lemon juice & nutritional yeast. Add the toppings, cherry tomatoes, pepper & tofu ricotta. A quick & easy, super fresh summer recipe on beautiful pasta 🤩

Ratatouille 1-2 cups of good tomato sauce 2-3 cloves of garlic minced 2-3 sprigs of thyme chopped 2 tbs olive oil 1/2 tbs chili flakes 1 thin eggplant sliced 1 yellow squash sliced 1 zucchini sliced 1 parsnip sliced (usually not used, I had them) 2-3 medium potatoes sliced 1/2 red onion sliced 2-3 tomatoes sliced Salt & pepper *you can add sliced red or green peppers. Mix & match veggies on hand Béchamel sauce 1 tbs butter 1 tbs all purpose flour 1 cup unsweetened plant milk 1/8 tsp nutmeg Add oil & tomato sauce to a hot pan. Add garlic, thyme & pinch or 2 of salt Mix and stack the veggies, add them into the pan in a neat ring or spiral. Once all the veggies are in add béchamel sauce, season with thyme, salt and pepper cover and cook on medium heat for 30 minutes. Depending on your stovetop it could take 5-10 mins longer. Béchamel sauce Heat the butter and flour in a pan. Don’t let it burn, cook for 1-2 minutes. Once the flour is cooked add your unsweetened plant milk (I used oat milk), stir until it thickens. Add salt, pepper and nutmeg. Combine and set aside #vegan #plantbased #ratatouille

Mushroom Stroganoff Pasta of choice, fettuccine & wider works 2tbs olive oil & veg butter 1 onion chopped or sliced 4 garlic cloves chopped 500g or more sliced mushrooms 1/3 dry white wine ( you can substitute with apple juice, -lemon juice or apple cider vinegar use 2 tbs) 3 tbs soy sauce 1 1/2 cup veg broth 2 tbs all purpose flour 2 tbs Dijon mustard 3 tbs nutritional yeast 2 ts paprika 1 cup plant milk 3/4 cup plant yogurt Handful roughly chopped parsley Salt & pepper to taste. Cook pasta Soak soy curls, once soft squeeze all the water out & set aside. In a glass mix broth, mustard, paprika, flour & nutritional yeast. Set aside. Heat pan on medium heat & add butter Add onions cook until slightly browned Add mushrooms cook until they brown Add garlic & mix, cook for a minute then add the white wine. Once most of the wine has evaporated add soy curls mix & add the broth mixture & stir. Cook until the sauce thickens. Once the sauce thickens turn off heat & add 1/2 of the parsley, stir. Add the plant milk & stir. Add the yogurt & soy sauce stir, add pepper & salt to taste. You can either mix the sauce to the noodles and cook on low for a few a while or plate noodles & cover with sauce. Garnish with parsley. Add more nutritional yeast, chili flakes & salt & pepper taste.

Mushroom Stroganoff Pasta of choice, fettuccine & wider works 2tbs olive oil & veg butter 1 onion chopped or sliced 4 garlic cloves chopped 500g or more sliced mushrooms 1/3 dry white wine ( you can substitute with apple juice, -lemon juice or apple cider vinegar use 2 tbs) 3 tbs soy sauce 1 1/2 cup veg broth 2 tbs all purpose flour 2 tbs Dijon mustard 3 tbs nutritional yeast 2 ts paprika 1 cup plant milk 3/4 cup plant yogurt Handful roughly chopped parsley Salt & pepper to taste. Cook pasta Soak soy curls, once soft squeeze all the water out & set aside. In a glass mix broth, mustard, paprika, flour & nutritional yeast. Set aside. Heat pan on medium heat & add butter Add onions cook until slightly browned Add mushrooms cook until they brown Add garlic & mix, cook for a minute then add the white wine. Once most of the wine has evaporated add soy curls mix & add the broth mixture & stir. Cook until the sauce thickens. Once the sauce thickens turn off heat & add 1/2 of the parsley, stir. Add the plant milk & stir. Add the yogurt & soy sauce stir, add pepper & salt to taste. You can either mix the sauce to the noodles and cook on low for a few a while or plate noodles & cover with sauce. Garnish with parsley. Add more nutritional yeast, chili flakes & salt & pepper taste.

-1 large head of NAPPA cabbage -Or 2 medium approx 5 lbs Chop into large bite sized pieces. Quick rinse & drip dry, place a layer of cabbage into a large bowl. Each layer sprinkle 1-2 tablespoons of flaked sea salt. Once the salting is completed the cabbage needs to sit for three hours. Every hour mix the cabbage up. Making sure the salt is incorporated well. You will notice salt water at the bottom of the bowl. Vegan kimchi paste -1.5 cups of water -4 shiitake mushrooms -5x5” of dried kombu seaweed Add these ingredients to a pot, as soon as it’s boiling remove the kombu. Turn off the heat and cover the pot & steep the mushrooms. After 15 mins remove the mushrooms bring the heat up and slowly add -2tbs of potato starch (or rice flour) Mix it continuously until it becomes porridge like consistency. Cool down the paste. In a blender -paste -4 cloves of garlic -1 or 2 inches of ginger -2 fresh red chilies -2 persimmons remove the peel (or 1/2 Asian pear) -1 tsp of salt Blend until smooth After the 3 hours check to see if it’s time to wash. The cabbage will become softer and bends a bit without snapping off. Wash it at least 4 times, you need to get the salt off. A little is fine, taste a few pieces if still salty keep washing. Let the cabbage sit for 1 hour in a colander. We need the water and excess salt to drip down. In a large bowl add -3/4 cup of gochugaru (hot chili flakes) -you can add more if you want it spicier Add the kimchi paste & mix them together. Add -10 oz of julienne daikon -10 oz of julienne carrots -4 chopped green onions (1-2" long) -handful of mustard greens (optional) Mix them & then add the cabbage. Mix by clean hands or large spoons until all the cabbage is covered by the sauce. Next step is fermenting... there are many different methods. I like glass Tupperware with the lid on (please don't use plastic!!) or an earthen/pickling pot with the weights and lid. Leave the kimchi on the countertop for 24 hours & after you can put it in the fridge or ferment it longer on the counter. Even in the fridge it keeps fermenting but very slowly #veganfood #vegankimchi #koreanfood #plantbasedrecipes #blitzkriegbop #ramones #vegano

1 cup - polenta 4 cups -water with a bit of broth Dash of salt Bring water to a boil add some broth. Slowly pour in the polenta stirring or whisking constantly. (You don’t want to form clumps, tho I don’t mind a few chewy clumps) Once all the polenta has been added & it’s all incorporated, turn off heat and cover. Let stand for 15 mins then add a bit of olive oil and/or butter & salt. Stir it all in and cover again. After a few mins it’s ready to serve. Polenta toppings Fry a sliced Okinawa yam for about 5 mins on each side on med low heat. Once done remove from pan (you can use any yam since these aren’t easy to find or you can skip this part) Quickly sauté for about 5 mins onions, garlic, red pepper, 1/2 a tomato then kale & spinach. Don’t over cook!! We want the color. We want to eat colors!! Add salt, pepper & paprika mix it all in then turn off heat & cover. After a few mins it’s ready to serve. #vegan #veganrecipes #plantbased #purpleyam #polenta

With some water and a bit of sun these stems, bulbs & seeds want to grow! I will be carefully removing the baby cabbages from the stem & plant them in soil. #sustainability #vegan #regrowvegetables #plantbased #urbanfarming

🤩Quick and savory use your veggies at hand & go for it! #vegan #justegg #veganrecipes #toronto #ricepaper #omelette #plantbased #plantbasedrecipes #depechemode

Jackfruit Jerk Tacos 😋🌶️🌱 Easy to make but make sure you are using jackfruit in brine -not syrup- #veganrecipes #vegan #plantbased #jackfruit #plantbasedrecipes #johnnytoobad