The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (27 page)

Read The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls Online

Authors: Mark Reinfeld,Jennifer Murray

Tags: #Non-Fiction, #Reference

BOOK: The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls

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Variations

• Other savory topping options include thinly sliced collard greens or kale. Arugula, mustard greens, and shredded carrots also work well. If you have some squash or sweet potato already cooked in your fridge, slice it up and use it here.

• Try adding other minced fresh herbs into the pancake batter, such as parsley, chives, tarragon, oregano, or thyme.

• Be efficient and resourceful by using some leftovers as the topping.

• You can also try sweet happiness using strawberries, sliced bananas, apples, pears, or mangoes. Omit the green onion and turmeric and reduce the salt to a pinch. Top with a sprinkle of powdered sugar or maple syrup. Go even further with some chocolate or caramel sauce. There are even some really nice vegan whipped creams out there these days.

NUOC CHAM

The quintessential Vietnamese dipping sauce. Use it to dip everything from crudités to Tempura Vegetables (page 142) to Thai Summer Rolls (page 59) and beyond.

MAKES ¾ CUP

¼ cup soy sauce, tamari, or Bragg’s Liquid Aminos
2 tablespoons rice vinegar
2 tablespoons water
¼ cup freshly squeezed lime juice
½ teaspoon crushed red pepper flakes
1 clove garlic, pressed or minced

Combine all of the ingredients in a small bowl and serve immediately or store in an airtight container in the refrigerator for up to a week.

VIETNAMESE SEITAN AND NOODLE DISH (PHO BO)

A popular dish in Vietnam, pho bo involves noodles, a brothy soup with vegetables, and typically an animal product. Star anise, a beautiful spice (shaped like a star), adds a subtle flavor to the broth. Serve with Vietnamese Happy Pancakes (page 190).

SERVES 6 TO 8

14 ounces rice noodles
2 tablespoons sesame oil
1 tablespoon coriander seeds
1 cup diced yellow onions
8 ounces seitan, chopped
½ cup diced shallots, or another
½ cup diced onion
2 tablespoons peeled and
minced fresh ginger
3 cloves garlic, peeled and minced, optional
1 hot chile pepper, seeded and diced
5 large mushrooms, sliced
(try shiitake, oyster, or cremini)
6 cups water or vegetable stock
(see page 228)
4 whole star anise
2 cups sliced greens
(try kale, spinach, collards,
or mustard greens)
2 tablespoons soy sauce,
or to taste
2 tablespoons minced fresh cilantro
1 teaspoon sea salt
A few drops liquid smoke
Mung bean sprouts
Cilantro leaves

1. Cook the pasta according to the package’s instructions. Place in a colander, rinse well with cold water, and drain well.

2. Meanwhile, place the sesame oil in a large pot over medium-high heat. Add the coriander seeds, onion, and seitan and mix well. Add the shallots, ginger, garlic, chile pepper, and mushrooms and cook for 5 minutes, stirring frequently.

3. Add the water and star anise and cook for 10 minutes, stirring occasionally. Add the greens and the remaining ingredients except the mung bean sprouts and cilantro leaves, and cook for 5 minutes, stirring occasionally.

4. Remove the star anise and show your guests how cool they look. To serve, place the noodles in each dish. Top with the vegetables and broth. Garnish with the mung sprouts and cilantro leaves.

INDONESIAN COCONUT RICE (NASI UDUK)

This dish packs a punch of flavor and boasts a winning combination of rice, coconut milk, lemongrass, and hot chiles. Serve as a side with Indonesian Seitan Satay (page 195), Tofu Tikka Masala (page 33), or Loving Jungle Princess (page 72).

SERVES 6 TO 8

4 lemongrass stalks, bottoms and outer stalks removed
2 cups white basmati rice
1 (14-ounce) can coconut milk
1¾ cups water
1¾ teaspoons sea salt, or to taste
1 tablespoon sesame oil
3 cloves garlic, pressed or minced
2 tablespoons peeled and minced fresh ginger
1 cup thinly sliced green onions
1 teaspoon ground cloves
¼ teaspoon crushed red pepper flakes, or to taste
½ cup shredded unsweetened coconut
or coconut flakes, toasted (see page 225)

1. Crush the lemongrass by lightly pounding it with a wooden spoon or other heavy object. Place them in a large pot with rice, coconut milk, water, and salt, and bring to a boil over high heat. Lower the heat to simmer, cover, and cook until all of the liquid is absorbed, approximately 15 minutes. Remove from the heat.

2. Meanwhile, place the sesame oil in a large sauté pan over medium heat. Add the garlic, ginger, and green onions and cook for 3 minutes, stirring frequently. Add the remaining ingredients except the toasted coconut and cook for 2 minutes, stirring frequently.

3. When the rice is done cooking, combine all of the ingredients except the toasted coconut in a large mixing bowl and gently mix well. Remove the lemongrass stalks and garnish with toasted coconut before serving.

Variations

• Add 2 cups diced vegetables, such as red bell peppers, mushrooms, or celery, to the sauté pan along with the green onions.

• Replace the basmati rice with brown rice, or even with quinoa. Use 2 cups of quinoa and 4 cups of total liquid for this recipe.

INDONESIAN SEITAN SATAY

Originating in Indonesia and making its way across Southeast Asia, satay is a popular dish across all borders. Typically served on skewers with a spicy dipping sauce, our version replaces the meat with marinated seitan. Turmeric is traditionally used to impart a yellow color to the dish. Serve as part of an appetizer sampler with Samosas (page 7), Thai Summer Rolls (page 59), and Steamed Wontons (page 99).

MAKES 4 APPETIZER PORTIONS

1 (8-ounce) package seitan
1 tablespoon sesame or peanut oil
1 cup sliced yellow onions
2 cloves garlic, pressed or minced
⅛ teaspoon turmeric powder
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 cup or more Peanut Sauce (page 196)
4 bamboo or other skewers

1. Slice the seitan into approximately sixteen equal pieces.

2. Heat the oil in a sauté pan over medium-high heat. Add the onions and garlic and cook for 2 minutes, stirring frequently. Add the seitan and turmeric and cook for 10 minutes, stirring occasionally. Add the soy sauce and vinegar, stir well, and lower the heat to low.

3. Prepare the peanut sauce by following the instructions on page 197. Pour into a small bowl.

4. Place four pieces of seitan on each skewer and serve with the sauce. You can serve the onions alongside the skewers or place some on top of each skewer.

Variations

• Try grilling the seitan and the onion.

• Replace the seitan with marinated and roasted tempeh or tofu (see page 227).

• Add 1-inch slices of red, green, and yellow bell pepper, as well as mushrooms, and create the kebab of your dreams!

INDONESIAN GADO GADO

Gado gado is a traditional Indonesian dish, typically including a mixture of cooked and raw vegetables served with a peanut sauce dressing. The sauce is quite versatile. We use it for Indonesian Seitan Satay (page 195) and as a dipping sauce for Thai Summer Rolls (page 59). Try it as a sauce for your next stir-fry or soba dish (see page 164).

SERVES 6

8 cups assorted vegetables—try green beans,
potato, cabbage, carrots, cauliflower, or your faves
1 cucumber, sliced
1 tomato, large slices
½ cup thinly sliced green onions

PEANUT SAUCE

MAKES 2½ CUPS SAUCE

1 tablespoon sesame or peanut oil
3 tablespoons minced shallots or onion
2 cloves garlic, pressed or minced
2 teaspoons peeled and minced fresh ginger
1 teaspoon seeded and diced jalapeño or other hot pepper
1 cup coconut milk
¾ cup water
1 cup crunchy peanut butter
2 teaspoons Fish-Free Sauce, optional (page 85)
1 tablespoon maple syrup, organic brown sugar,
or sweetener of choice
1 tablespoon plus 1 teaspoon soy sauce, or to taste
1½ teaspoons tamarind paste (see Box on page 197) or
1 tablespoon freshly squeezed lime juice
½ teaspoon sea salt, or less if using Fish-Free Sauce
Crushed red pepper flakes to taste

1. Place 1 inch of water in a pot with a steamer basket over medium-high heat. Steam the vegetables until just soft. Arrange them on a plate with the cucumber and tomato slices.

2. To prepare the peanut sauce, place the oil in a pot over medium heat. Add the shallots, garlic, ginger, and jalapeño and cook for 3 minutes, stirring frequently. Lower the heat to low and add the remaining ingredients, stirring occasionally. Pour the sauce into a bowl and serve warm alongside the veggies. Garnish each serving wth the green onions or add them to the peanut sauce.

Variations

• Add grilled or roasted tempeh or tofu to the veggie plate (see page 227).

• Replace the peanut butter with almond butter.

The Asian Pantry

Tamarind is available as a paste, pulp, and—in some markets—fresh pods. Tamarind sauces are also available, but these will contain added ingredients. Check with your local grocer to see if tamarind is available to you or could be ordered. Otherwise check out the Resource Section in Appendix C for Web sites that sell tamarind products. See the food pantry on page 2 for more information.

INDONESIAN COCONUT TEMPEH

This is a decadent dish wherein the tempeh is first marinated and roasted and then stewed in creamy coconut milk and spices. YUM! For best results, toast the dried coconut that is used to garnish the dish. Serve with quinoa and a side of Indonesian Tamarind Vegetables with Lemongrass (page 199). The sauce actually makes enough for another 8 ounces of tempeh. If you wish to use more tempeh, just add an extra tablespoon of soy sauce and ¼ cup more water.

SERVES 2 TO 6

TEMPEH MARINADE
1 pound tempeh
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
3 tablespoons soy sauce
¼ cup water

INDONESIAN COCONUT SAUCE
1½ teaspoons ground coriander
1 tablespoon sesame or peanut oil
¾ cup sliced onions
2 garlic cloves, pressed or minced
1 to 2 teaspoons seeded and diced
hot chile pepper
1 (14-ounce) can coconut milk
2 bay leaves
2 teaspoons agave nectar, organic sugar,
or sweetener to taste
½ teaspoon ground nutmeg
Pinch of ground cinnamon
¼ teaspoon sea salt, or to taste
¼ cup shredded unsweetened coconut,
optionally toasted (see page 225)

1. Preheat the oven or toaster oven to 350°F. Slice the tempeh into eight cutlets. Pour the remaining marinade ingredients onto a small baking sheet (the one that fits in the toaster oven works fine) or casserole dish. Add the tempeh and flip to coat evenly. Place in the oven and bake for 10 minutes.

2. Meanwhile, place the coriander in a large sauté pan over medium-high heat. Stir constantly for 1 minute. Add the oil, onions, garlic, and chile pepper and cook for 3 minutes, stirring frequently. Add the coconut milk and the remaining sauce ingredients except the shredded coconut, stir well, and lower the heat to low.

3. When the tempeh is done cooking, add the cutlets to the sauce. Cook over low heat for 10 minutes, stirring occasionally. Remove the bay leaves and top with shredded coconut before serving.

INDONESIAN TAMARIND VEGETABLES WITH LEMONGRASS

This is a light and tangy dish with delicate flavors. It can be adapted to use whatever vegetables are fresh and available. Serve as a side with Lemon Rice (page 187) and Kung Pao Tempeh (page 123).

SERVES 4 TO 6

2 carrots, sliced
1 parsnip, sliced
2 zucchini, thick slices
1 yellow squash, thick slices
¼ cup minced lemongrass
(white and yellow portion only)
1 tablespoon tamarind paste or
2 tablespoons freshly squeezed lime juice
¾ cup water
1 tablespoon agave nectar, maple syrup,
or sweetener of choice
2 tablespoons sesame oil
2 tablespoons soy sauce
½ teaspoon crushed red pepper flakes
2 tablespoons minced fresh cilantro
½ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper,
or to taste
¼ cup thinly sliced green onions

1. Place the carrots and parsnips in a steamer basket and steam for a few minutes. Add the zucchini and squash and steam until the vegetables are just tender, approximately 5 minutes. Transfer to a mixing bowl.

2. Place the remaining ingredients except the green onions in a strong blender and blend well. Pour over the vegetables and gently mix well. Garnish with green onions before serving.

Variations

• Replace the vegetables with 6 to 8 cups of assorted chopped vegetables, such as broccoli, cauliflower, potatoes, yams, kale, or your favorites.

• Add marinated and roasted tofu or tempeh cubes (see page 227).

Chefs’ Tips and Tricks

When steaming vegetables, place the hardier vegetables in the steamer first. Add softer vegetables later in the steaming process.