Award-winning chef Danny Bowien shares some easy vegan recipes from his new cookbook. Most of them take less than an hour – and only need a handful of ingredients 👇
award-winning chef runs the Mission Chinese restaurant, is father to a young son, and has spent the last couple of years writing a cookbook.Mission Vegan: Wildly Delicious Food for EveryoneHe didn't want to write another book that leans on restaurant-style dishes that can be difficult to prepare and require a lot of steps.
Most recipes in the book can be made in less than an hour and require only a handful of ingredients. And with many people returning to school and the office, there can be a lot less time to cook."There's a [simple] pasta recipe — it's just semolina flour and water. All you do is knead it, you let it rest, you roll it out, and then you cut it with a knife."He also loves the sauce, which is easy to prepare.
It's a dish built around instant noodles. And like many other recipes in the book, budae jjigae is flexible. "I always have instant noodles in my pantry [and] a can of beans. There's always some tofu in the fridge; you can add dried or fresh mushrooms. I always have some roasted seaweed snacks. And yeah, there's always some sort of like herb in my fridge that's kind of like needs to be used. Put all [those] ingredients into a casserole dish cold, and then bring it to a boil.
2. Transfer to a clean 2-quart glass jar. Use a spoon to push down on the mixture, so the liquid rises to submerge or nearly submerge the pineapple. Cover with plastic wrap, pressing it against the surface of the mixture, then add a small weight. Cover tightly with a lid and let it ferment at room temperature until it sours slightly, 2 to 4 days, burping the container after 3 days.
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