The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (28 page)

MAKES 6 LARGE MOMOS

 

FILLING
2 tablespoons sesame oil
½ cup diced yellow onion
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, pressed or minced
½ cup diced mushrooms
½ cup diced cabbage
½ cup grated extra-firm tofu (see page 226)
2 teaspoons soy sauce
¼ to ½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt

 

DOUGH
1¼ cups whole wheat pastry flour, unbleached white flour, or white spelt flour
¼ teaspoon sea salt
¼ to ½ cup water

• Sauté the dumplings in a high-heat oil such as safflower until crisp on both sides.

• You can bake the dumplings by placing them on a well-oiled baking sheet and baking for 15 minutes in a 400°F oven.

• For a quicker version, replace the dough with wonton wrappers or gyoza wrappers (see page 91).

East Meets West: Tibet

Controversially a part of China since the 1950s, Tibet sits at 16,000 feet above sea level and is thus the highest inhabited region on Earth. Known for centuries as the crossroads of Asia, Tibet became a household word in the United States in 1997 when two movies were released within months of each other.
Seven Years in Tibet
stars Brad Pitt as an Austrian mountaineer, and
Kundun
(directed by Martin Scorsese) chronicles the life of the Fourteenth Dalai Lama.

The Fourteenth Dalai Lama (known in the West simply as
the
Dalai Lama) has managed to become an extremely highly regarded international ambassador of peace and compassion. Though he is the spiritual leader of the Tibetan Buddhist religion, he promotes harmony among all religions. His name is familiar throughout the West due to his many speaking engagements, television appearances, and the somewhat popular Free Tibet campaign with its flags and bumper stickers.

SERVES 4 TO 6

 

“NOODLES”
¾ cup spelt flour
¼ teaspoon sea salt
3 tablespoons water

SOUP BASE
6 cups water or vegetable stock
( see page 228)
1 small onion, chopped
4 cloves garlic, chopped
1 hot chile pepper, seeded and diced,
or 3 dried red chiles
1 tomato, chopped
2 cups small cauliflower flowerets
1 cup chopped cabbage
3 tablespoons soy sauce
1 teaspoon sea salt, or to taste
2 cups chopped kale or spinach
2 tablespoons minced fresh cilantro

• Replace the vegetables with potatoes, broccoli, squash, carrots, zucchini, or mushrooms.

• Try adding roasted tofu or tempeh cubes (see page 227).

SERVES 6

 

2 tablespoons sesame oil
2 teaspoons cumin seeds
1½ teaspoons coriander seeds
¾ cup red lentils or split mung beans
5 cups water or vegetable stock (see page 228)
1 yellow onion, diced (1¼ cups)
1½ tablespoons peeled and minced fresh ginger
3 to 4 garlic cloves, chopped
1 tablespoon seeded and diced hot chile pepper
1 cup chopped cauliflower flowerets
1 carrot, thinly sliced
1 cup chopped cabbage
1 tomato, chopped
2 teaspoons tamarind paste or 1 tablespoon
freshly squeezed lemon or lime juice
2 teaspoons sea salt, or to taste
1 tablespoon soy sauce, or to taste
3 tablespoons minced fresh cilantro

• Replace the red lentils with green lentils or mung beans. Add more water, and adjust spices as necessary.

• Replace the vegetables with your favorites, such as zucchini, broccoli, mushrooms, kale, or spinach.

Chefs’ Tips and Tricks

One of our favorite dishes is kitchari, which consists of a grain and a legume cooked together in the same pot with a good amount of water over medium heat. To create your own, add 1 cup of lentils or mung beans and 1 cup of rice or quinoa to a pot with 6 or more cups of water or vegetable stock. Add a few cups of chopped vegetables, a few tablespoons of minced herbs, and salt and pepper to taste. Cook until the grain and legume are thoroughly cooked. Add more water if necessary as you go. Depending upon the legume and grain, it may take over 30 minutes to cook. It’s so worth it! Kitchari takes moments of your time to prepare, and a healthy and balanced meal is your reward.

SERVES 4 TO 6

 

1 large eggplant
1 tablespoon plus 1 teaspoon sea salt, or to taste
2 tablespoons sesame oil
1 small yellow onion, sliced (1¼ cups)
2 cloves garlic, pressed or minced
1 hot chile pepper, seeded and diced
2 tomatoes, chopped (2 cups)
1 tablespoon tomato paste
¼ teaspoon ground black pepper, or to taste
2 tablespoons minced fresh mint
2 teaspoons ground cinnamon

SERVES 6

 

6 cups water or vegetable stock (see page 228)
½ cup mung beans, rinsed well
2 tablespoons coconut or sesame oil
1 yellow onion, sliced (1¼ cups)
3 cloves garlic, pressed or minced
1 hot chile pepper, seeded and diced
6 large shiitake mushrooms, sliced
4 ounces seitan or vegan hot dogs, sliced
1 large tomato, chopped
1½ cups thinly sliced kale or spinach, tightly packed
3 tablespoons soy sauce, or to taste
Pinch crushed red pepper flakes
2 tablespoons Fish-Free Sauce, optional (page 85)
Few drops liquid smoke, optional

If You Have More Time

For maximum digestibility, it’s recommended to soak the mung beans for a few hours or overnight before using. Drain and rinse well before using in the recipe. If the beans are presoaked before following this recipe, reduce the water called for by 1 cup.

SERVES 6

 

1½ tablespoons sesame oil
1 yellow onion, chopped small (1¼ cups)
2 cloves garlic, pressed or minced
2 carrots, sliced thin (1½ cups)
1 turnip, chopped small (1½ cups)
1 (15-ounce) can chickpeas, rinsed and drained,
or 1¾ cups cooked chickpeas (see page 230)
1 tablespoon minced fresh dill, tightly packed
1½ teaspoons ground coriander
¾ teaspoon ground cumin
½ cup vegan sour cream (see Note below)
¼ cup water
1 teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
Pinch cayenne