In a less beautiful world, Joan Lee Molinaro, also known as Korean vegan, commanded a small niche on the Internet.In fact, in Molinaro Ticktaku Followed by 2.7 million people who flocked to hear her soft voice tell a difficult story about cozy Korean food. Her stunning new book, Korean Vegan Cookbook: Reflections and recipes from Omma’s Kitchen, Is already a bestseller.
Korean food and plant-based diet: not an obvious combination. But everything about Korean vegans is an unexpected joy. Instead of talking about chopping and frying techniques throughout the video, Molinaro talks very intimately. Often talk about her family. The food is her side gig. At other times she is a lawyer in court. And instead of sticking to one topic, she talks about long-distance running, body image, racism, and childhood.
These videos are hypnosis and disarmament. For a while you don’t know what you’re looking at, and then it crystallizes. You are in someone’s kitchen and listening to them. Korean vegans gathered together like unlikely ingredients to make great food. “I started cooking for a very basic reason. My boyfriend, now I wanted to impress my husband,” laughs Molinaro. “I was. He likes to eat food. I’m going to make him a risotto!” After her Became vegan, Cooking by myself has become a necessity. And she was already a good speaker. “You’ll be amazed at how much storytelling lawyers have to do,” she says.
Then, during the 2016 election, racism Hatred of immigrants Soaring, Molinaro felt impressed with speaking in a new way. “I wanted to open people up to the possibility that there are many areas where people can relate to me, my family, and my parents,” she says. “I think that’s the beginning of empathy and compassion for the story of immigrants.” And as a lawyer, she knows that “the best evidence is the kind you see directly.” In her video, Molinaro is litigating the humanity of immigrants by sharing herself and making herself vulnerable.
for Glamors What I always cook, Molinaro provided her best holiday recipes. “The problem with Pekan Pai for my family is that they always complain that it’s too sweet,” she says. “How can I not only reduce the sweetness but also give the tongue a taste that is easy to understand?”, He decided to add anko, which is popular in Korea. snack.
“It was very perfect, it had a custard-like texture, and it had a nice crunch of candied pecan nuts,” she says. “If you just buy a ready-made crust, it takes about five minutes to prepare. You throw it in the oven, forget it for an hour, and it comes out,” What a hell, I’m a barefoot Contessa. “It looks like. Her parents, aunt, uncle, young cousin. Everything is crazy about pies. “And that’s when I found out that I had the perfect recipe,” says Molinaro. “It’s because I married a Korean in me and an American in me, and it also really made my whole family celebrate this dish together.”
Korean vegan pecan pie (피칸 팥파이 • sweet red beans) pie
1½ cup (210 g) medium flour (see note)
1 tablespoon sugar
1 teaspoon salt
⅔ Cup (152g) cold vegan butter, cut into ½ inch cubes
3-4 tbsp ice water
Stuffing and toppings:
3/4 cup (300g) brown rice syrup
6 tablespoons of soy milk or oat milk
1 cup (320g) putt
The Korean Vegan, aka Joanne Lee Molinaro, Has A Thanksgiving Recipe That Will Please Everyone Source link The Korean Vegan, aka Joanne Lee Molinaro, Has A Thanksgiving Recipe That Will Please Everyone