How do you like my new “do”?
Okay, so it’s a wig. But filming Season 1 of Vegan Mashup put me in such a happy mood that I literally burst into song and dance. And then I got hungry, so I made some Japanese comfort food, sukiyaki. Of course, all of this was done on set.
Sukiyaki is a savory concoction invented after the Japanese figured it was okay to eat cows (for centuries, it was considered savage to eat 4-legged creatures, almost as uncivilized as wearing shoes in your house). Traditionally, it features thinly sliced beef simmered in a sweet soy broth with tofu, vegetables, and that miracle zero-calorie noodle, shirataki. Luckily, it’s not really about the beef, and a vegan version is delicious and ever-so-simple to make. It’s so simple that Betsy Carson, the producer of Vegan Mashup, says she makes it all the time. It’s a one-pot dish that people of all ages love, and completely oil-free to boot. I made sukiyaki for one of the six episodes of season 1 of Vegan Mashup, Delicious TV’s new cooking show that started to air on PBS stations around the country in April of this year.
It’s a crazy fun show! Featuring a regular cast of not just one, but three vegan chefs (yes, moi, along with Terry Hope Romero and Toni Fiore), it flickers with fun by sharing the set with guest chefs. In season one, celebrities such as Colleen Patrick Goudreau, Bryant Terry, and Chef AJ shared humor and their take on vegan recipes, proving that too many cooks don’t spoil the show. The show was shot on a very limited budget, but turned out so well that it was immediately picked up by CreateTV, the lifestyle channel aired nationwide on public television. This means that Vegan Mashup is available in 88 million households – most likely yours!
Right now, Delicious TV is planning season 2. We’re all hoping that this time we can shoot a full 13-episode season, not just 6. That means we need the funding to do so. In the United States, we don’t have a lot of options for full-length vegan cooking shows. Sure, there’s a lot of great stuff on YouTube, but nothing compares to a show shot professionally and one that features professional chefs. As I’ve gone around the country attending teaching and lecturing, I’ve met countless viewers who love the show. But we need your help to keep the show on the air and shoot season 2. Delicious TV has launched a Kickstarter campaign, and we hope you’ll join forces! Of course, there are great prizes coming your way at every level, but the best prize of all is that you’ll help promote vegan cuisine to a possible 88 million homes! But we have only 11 days to go before the campaign ends, so I hope you’ll visit this link now.
And now, the sukiyaki recipe. I thought you’d never ask.
- 12 ounces shiiitake mushrooms, left whole with stems removed or cut in half
- ½ small Kabocha Squash, sliced ? inch thick
- 3 cups broccoli florets
- 1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)
- 1 pound medium or regular tofu, sliced ½ inch thick
- 1/2 c. soy sauce
- 1/3 c. mirin (sweet sake for cooking)
- 1/3 c. agave syrup
- 2 bunches of scallions, cut into 3-inch lengths
- 1 small head napa cabbage, cut into 3-inch pieces
- 1 tablespoon fresh ginger
- Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet. Pour in soy sauce, mirin (sweet-cooking wine), & agave syrup.
- Cover & cook 5 minutes on medium high heat until the veggies are fairly tender.
- Add the scallions & napa cabbage. Cover and cook for a few more minutes until everything has cooked down and is tender.
- At the very end, stir in fresh ginger and cover 1 minute right before serving.