• Add all ‘Turkey-Inspired Broth’ ingredients to a saucepan. Bring to a simmer, add soy curls, turn off heat, stir. Cover for 10 minutes (stirring once after a few minutes).
• Shred soy curls (see video in notes).
• Add oat flour (or other binder) to soy curls and mix well with your hands. Really squeeze it all together! They should stick together, but only just. If it’s too dry, add a tiny amount of water to your hands until it just sticks!
• Dip rice paper in water for about 10 seconds, and put it on a cutting board. Take a small handful of the mixture (1/4 of it) and form a dense cutlet. Set it on the center of the rice paper, and when the rice paper is sufficiently pliable, wrap it around the cutlet. Wrap it tightly, trying not to break the paper (it’s ok if it breaks). Repeat with the remaining cutlets.
• Make your baste. Simply mix the vegan chicken bouillon powder with water until it’s just thinned out!
• Optionally, baste first. Air fry on parchment at 390-400℉ 8 minutes, then baste, and air fry 4 more minutes or until desired brownness and crispiness.
• You could also oven bake or cook in a skillet. NOTE: I highly recommend using parchment paper. Until you feel confident in the rice paper not sticking, you an also dust with a little bit of rice flour (which slightly alters the appearance) and they will not stick, I do this all the time!!

• Whisk together all ingredients and store refrigerated in a glass jar.

Instructions

• In a skillet over medium-high heat, saute the yellow onion until it starts to soften adding a small amount of water as needed. Add the garlic and saute 30 seconds longer, then take off heat.

Rice

• Add rice, broth, liquid from fire-roasted tomatoes (but not the tomatoes yet), saffron threads, smoked paprika, salt, and half of the onion & garlic mixture to the Instant Pot.
• Close the lid on the Instant Pot and set the vent to “seal”. Set the Instant Pot to high pressure, manual setting for 25 minutes. Once the pressurized 25 minutes are up, wait 10 more minutes and then carefully adjust the vent to “venting” to allow the remaining pressure to be released.
• While the rice is cooking, prepare the vegetables.

Vegetables

• If possible, roast the whole red bell pepper and red onion wedges on a grill, otherwise they can be cooked to a slight char in the broiler or on a skillet. Once the red bell pepper is nicely charred, slice it into 2-inch pieces.

Finish

• Once the rice is finished and the red bell pepper and red onions are slightly charred, it’s time to mix everything together.
• In a dutch oven or in the Instant Pot, add the cooked rice mix, red bell peppers, red onions, carrots, fire-roasted tomatoes, the remaining sauteed onion & garlic mixture, chickpeas, capers, and a pinch of red pepper flakes if you’re using them. Mix gently. Add black olives and artichoke hearts at the end.
• Serve with chopped fresh parsley on top and lemon wedges.

• First of all, if you’re short on time, you could just used mashed avocado with salt and pepper instead of preparing a batch of guacamole. If you go that route, you might want to add sliced onion and tomato to the tortas. If you’re going for the gusto, prepare your guacamole now. Here’s a picture of the guacamole used in these tortas – maybe it will entice you to make your own:

• Slice the cabbage in half and remove the bottom core and any damaged leaves. Chop the cabbage into bite-sized pieces, about 1 1/2-inches. Submerge in a large bowl of cold water to rinse. Drain the water and very gently squeeze the cabbage to help remove more of the remaining liquid.
• Next, the salt needs to be applied to the cabbage. To do this, take a large empty bowl and place a single layer of cabbage at the bottom. Sprinkle some salt on that layer, and repeat layers of cabbage and salt until all cabbage and salt have been used. The goal is to coat all of the cabbage with all of the salt. When finished, let sit for 90 minutes, stirring the mixture very gently with your hands every 30 minutes.
• In a medium saucepan, stir together water and sweet rice flour. Once combined, put on the range over medium heat. Continue stirring until the mixture starts to boil. Once it begins to bubble, add sugar and continue stirring for a few minutes until it becomes slightly translucent. Remove from heat, set aside, and allow to cool (it can be slightly warm when you use it, but not hot).
• In a blender, add garlic, ginger, onion, and soy sauce. Blend until well mixed, about 1-2 minutes. In a large mixing bowl, add the mixture from the blender to the rice flour sauce and stir. Add the Korean red pepper flakes and stir to combine. Gently stir the carrots, green onion, daikon radish, and leeks into the paste and set aside.
• When the cabbage has finished sitting for 90 minutes, add cold water to the cabbage bowl and move just the cabbage (and not the salty liquid) to a new bowl. Perform this rinse a total of 3 times and after the third time, taste a piece of the cabbage. It should be pleasantly salty. If it is still too salty, and you will know if it is, repeat the rinsing procedure until it is palatable. Drain the final rinsing liquid from the cabbage.
• Add the cabbage to the hot pepper vegetable paste and gently mix with cooking grade gloves until the paste is well distributed with the cabbage. If you do not have cooking grade gloves, use a long spoon and mix very gently.

Bottling

• In your jars of choice (old pickle, salsa, or mason jars work great) slowly scoop the fresh kimchi mixture into the jars, pressing down after each scoop to make sure no large air pockets exist beneath the kimchi. Leave about 1/2-inch of space at the top of each bottle. Repeat this until all of the kimchi is jarred. Seal the jar, rinse (if you make a mess like I always do), and dry the jars, then store them in the refrigerator.

Storing

• Depending on how you enjoy your kimchi, fermentation will begin to be apparent after a day or two – just open up a jar in the fridge and check for a slightly sour smell or fizzy bubbles.

• Preheat the oven to 325° F.
• In a large mixing bowl, combine the first 8 ingredients (wheat gluten flour through allspice) and mix well. In a separate bowl, mash kidney beans until no whole beans remain. Then stir in water, oil, ginger, garlic, and brown sugar. Add the wet ingredients to the dry ingredients all at once, stir for a few seconds with a large fork until all wet and dry ingredients are incorporated. Then, using your hands, knead the dough for one minute to activate the gluten. Shape into a log with about a 3-inch diameter, wrap tightly in heavy-duty aluminum foil and twist the ends to seal. Bake on a pan 1 hour and 15 minutes, flipping the loaf once half-way through cooking. Let cool about one to two hours after baking.
• Make the Vegan Corned Beef on Rye Deli Sandwich
• With a sharp knife, slice thin layers of vegan corned beef from the loaf. In a non-stick skillet, stir together beet powder and water, then add the layers of vegan corned beef and stir to evenly apply color. Once the liquid and color are absorbed and distributed, sprinkle on a pinch of salt. Optionally warm up sauerkraut in another skillet until most excess liquid is removed. On rye bread, layer vegan corned beef, sauerkraut, and deli mustard (such as dijon, brown, or yellow mustard).
• Serve warm (or cold) and enjoy!

• Preheat a toaster oven or traditional oven to 350°F. Mix together the ingredents for Five-Spice Cashews (I put them in a measuring cup with a lid and gently rolled them around). Layer cashew mixture on a pan and bake 3 to 5 minutes until toasted. You could toast the cashews in a skillet, just make sure to stir and watch them very closely to avoid burning them.
• In a large skillet over medium heat, add oil, garlic, salt, and crushed red pepper. Cook for about a minute, stirring constantly. Add the bok choy and the five-spice cashews to the skillet, and cook for about 8 minutes, stirring frequently.
• Stir in rice vinegar and serve warm.

• In a mixing bowl, combine sliced mushrooms, 2 tablespoons of oil, and salt. Stir gently until oil is well distributed, adding up to 2 more tablespoons of oil to ensure well-covered mushrooms.
• Spread the mushrooms in a single layer on a non-stick skillet over medium heat. Flip/stir every 3-5 minutes for about 15-20 minutes. Try not to over stir to allow the mushrooms to be well seared. The shiitake mushrooms are done when you take one off the pan, let it cool for a few seconds and bite down into a crispy, tasty sliver of mushroom.
• These mushrooms are best enjoyed the same day you cook them.

• After the chickpeas are drained as best as possible, place them in a food processor and carefully use the pulse function to grind them into a coarse texture. A Cuisinart mini prep (with the blade reversed for coarse) works wonderfully, but gently crushed with a knife or fork and diced into a coarse texture would work as well. The food processor method takes just seconds with 10-15 quick pulses to get the right texture. Do not over-process.
• In a non-stick skillet over medium heat, add chickpeas and taco spices. Gently stir to mix in the seasoning, then distribute the oil over the chickpeas and continue to stir gently. At first, the moisture from the chickpeas and the oil will cause them to clump, but after stirring occasionally for 5-10 minutes, the mixture will give off enough water to reach a crumbly state. You can prepare the other ingredients for your burritos (or tacos, or whatever else you’re making) while you occasionally stir the chickpea mixture.
• When everything is ready, layer all ingredients on a tortilla and enjoy.