Special Diet menu project - Vegan edition- Korean/ Filipino edition menu

 Starters - pumpkin Juk

2-3 lb butternut squash or pumpkin 

1/2 cup of fair trade sugar ( not processed through chared cow bones)

2/3 cup of mochiko rice flour

2 tbsp agave syrup

4 tbsp of finely shreded red beet ( and the juice it expels ) 

4 tbsp of water or as needed

1 can black beans 

1/3 fair trade brown sugar

1/2 water or as needed 

cut the pumpkin or the butternut squash in half , remove the seeds, wrap in foil and bake in a 350 oven. 

while the pumpkin is in the oven in a small sauce pan combine the black beans, brown sugar, and water. bring to a simmer for 10 minutes until reduced slightly or until sugar is dissolved, liquid should have a nape consistency. 

in a bowl combine the finely shredded beets, the mochiko flour, agave syrup , and water. knead the dough for 2-3 minutes until all is combined. make balls small enough to fit into a spoon and set aside until needed.

when the pumpkin is done, let it cool and scoop into a blender. blend on high until smooth. place back into a sauce pan and heat thoroughly. bring to a low simmer , then add the rice balls. cook for 10-15 minutes. 

when plating place 4 tbsp of the black bean mixture on the bottom of the bowl and decorate with 4 black beans and a drizzle of the black bean liquid. 

Entree. 

Vegan Japchae 

2 tbsp minced garlic

1/2 tamari sauce ( or soy sauce ) 

1 1/2 tbsp fair trade white sugar

2 tbsp sesame seeds

2 hand fulls of spinach 

1 cup of julienne shiitake mushrooms 

1 cup julienne carrots 

1 cup julienne red bell peppers ( or sweet peppers) 

1 cup sicilee onions 

1 hand full of cellophane noodles 

in a pot of boiling water , blanch the spinach until slightly wilted and until a bright green color is a achieved. 

then quickly shock in a ice bath. squeeze and drain all of the water from the spinach. 

in a bowl place the spinach , peppers, onions, carrots, and mushrooms. add 3 tbsp of the tamari or soy sauce 4 tbsp of sugar and mix well. let it sit and marinate until noodles are cooked. 

in a pot of boiling water add the cellophane noodles and cook until al dente . 

in a separate bowl toss the cellophane noodles with  4 tbsp of soy sauce or tamari  and sugar and 1 tbsp of sesame oil, until well coated . the noodles should be shiny at this point. 

in a hot wok or pan add enough canola oil to coat the bottom. when hot add the marinated vegetables and sautee for 2-4 minutes until tender , the vegetables should still have a bite to it. then add the cellophane noodles and sautee for another 2 minutes. immediately serve and sprinkle with sesame seeds. 

Dessert 

Mochiko Bibingka 

• 1 Box (16 oz) Mochiko rice flour
• 1 Cup  fair trade White Granulated sugarshopping list
• 1 Cup fair trade brown sugar (or another cup of white sugar)
• 2 Tbsp. baking powder
• 1/2 Cup (1 stick) Unsweetened earth balance butter (softened)
• 18 tbsp soy yogurt or 6 " vegan eggs" 
• 2 tsp. vanilla extract
• 1 Cup coconut milk

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• Preheat oven to 350° F.
• Cream the butter and sugar together well
• Mix eggs / yogurt . 
• Mix in the rest of the ingredients.
• If you are not using banana leaves, grease or spray the pan with oil .
• Bake for 30 to 45 minutes, until the top is golden brown or tooth pick comes out clean when inserted to the middle of the cake. 

special thank you to aeriskitchen and emochef for the original recipies !! ( i just edited parts and made them vegan)