The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (12 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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SERVES 6
 
RED CURRY PASTE
5 to 10 red chiles, halved and seeded, to taste (see Note on page 69)
1½ stalks lemongrass, chopped in ½-inch pieces,
white part only (about 6 tablespoons)
2 tablespoons diced galangal or peeled fresh ginger
3 cloves garlic
4 kaffir lime leaves, or 2 teaspoons lime zest
1 teaspoon sea salt
 
RED CURRY
2 (14-ounce) cans coconut milk
6 to 8 cups assorted chopped vegetables
(eggplant, onions, carrots, zucchini, cabbage, green beans, bamboo shoots,
oyster mushrooms, baby corn, water chestnuts, etc.)
1 tablespoon soy sauce or Bragg’s Liquid Aminos, or to taste
1 teaspoon agave nectar, or to taste
1. Place the chiles in a blender with the lemongrass, galangal, garlic, kaffir lime leaves, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with ¼ cup and work your way up as needed.
2. Transfer the paste to a large sauté pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook.
3. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 more minutes. Serve immediately.
Variations
• Protein lovers can follow the directions on page 227 for adding marinated, roasted tofu or tempeh to this dish.
• Add a bit of green to your red with 2 tablespoons of thinly sliced Thai basil (add just before removing the curry from the heat).
Chefs’ Tips and Tricks
Though some recipes offer several suggestions of foods you can use as “assorted vegetables,” the fewer you choose, the less time the dish will take you to prepare. Choosing two or three veggies is a good start. As your speed and skills develop, adding more variety and special ingredients becomes easier, faster, and more gratifying.
LOVING JUNGLE PRINCESS
We always feel a little funny about ordering a dish called Evil Jungle Prince. It just sounds so . . . severe. Why is he evil? Was he banished to the jungle? At our restaurant, the Blossoming Lotus, we would call this dish Curry by Murray in a Hurry. The Loving Jungle Princess is the gentle speed-dial version of the other more elaborate curries. Serve with brown rice, Green Papaya Salad (page 53), and Black Rice Pudding (page 81) for a Thai feast.
SERVES 6
 
CURRY PASTE
4 red chiles, halved and seeded, to taste
(see Note on page 69)
1 stalk lemongrass, cut in ½-inch pieces,
white part only (2 tablespoons chopped)
4 kaffir lime leaves or
2 teaspoons lime zest
3 cloves garlic
¾ teaspoon sea salt
CURRY
2 (14-ounce) cans coconut milk
6 cups chopped mixed vegetables
(carrots, zucchini, green beans,
onions, eggplant, bamboo shoots,
oyster mushrooms, baby corn, water
chestnuts, bean sprouts, etc.)
1 tablespoon soy sauce or
Bragg’s Liquid Aminos, optional
1 teaspoon agave nectar or
organic sugar, optional
¼ cup thinly sliced basil
6 cups shredded cabbage
1. Place the chiles in a blender with the lemongrass, kaffir lime leaves, garlic, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with ¼ cup and work your way up as needed.
2. Transfer the mixture to a large sauté pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook.
3. When all of the veggies are just soft, add the soy sauce, if using, and the agave nectar, if using, and stir well. Add the basil, stir it in, and remove from the heat. Serve hot over the shredded cabbage.
Variation
• You can bump up the flavor profile by adding 1 tablespoon curry powder. Or try adding 2 teaspoons each of toasted ground coriander and toasted ground cumin (see page 225).
KAFFIR LEMONGRASS TOFU CUTLETS
Transform average everyday tofu in a jiff. Because your Thai pantry is already so well stocked from making all of these other dishes, you should have what it takes to elevate ordinary tofu into the sensation that’s rocking the nation. Serve these succulent cutlets with Green Papaya Salad (page 53), on top of a green salad, in a wrap, or sliced and used as a filling inside Thai Summer Rolls (page 59).
MAKES 6 CUTLETS
 
1 (14-ounce) package extra-firm tofu
2 tablespoons soy sauce
2 teaspoons maple syrup or agave nectar
2 kaffir lime leaves, or 1 teaspoon lime zest
2 stalks lemongrass, white part only
1 teaspoon lemon or lime zest
1 teaspoon peeled and grated fresh ginger
1. Preheat the oven to 350°F. Slice the tofu into thirds widthwise and then cut the thirds in half diagonally to make six triangles. Mix together the soy sauce and maple syrup. Place the tofu in a baking dish, drizzle with the soy sauce mixture and flip to ensure even coating. Allow it to marinate while the oven heats up, flipping the tofu after a few minutes. Place in the oven to bake for 15 minutes while you proceed to step two. If using a toaster oven, add 2 tablespoons of water to the baking tray.
2. In a spice grinder or using a mortar and pestle, grind the lime leaves, lemongrass, lemon zest, and ginger to a fine paste. When the 15 minutes is up, remove the tofu from the oven, flip it over, top each of the tofu cutlets with an equal portion of the paste, and put it back in the oven for 5 to 8 more minutes, or until the topping has dried out a little. Serve hot or chilled.
Variations
• Replace the tofu with tempeh, or use veggies such as portobello mushrooms, thick zucchini slices, or eggplant.
COCONUT PUMPKIN CURRY
The inherent richness and creaminess of pumpkin makes it an irresistible base for curry. This warm and comforting meal has a beautiful presentation as well. The orange pumpkin, red chile pepper, and green basil make music for your eyes that melts in your mouth. Serve with Cucumber Salad (page 54), Green Papaya Salad (page 53), and Mango Custard Pudding (page 130).
SERVES 4 TO 6
 
6 cups ½-inch pumpkin cubes (about
½ pumpkin, seeds and skin removed)
¼ teaspoon turmeric powder
2 cups water or vegetable stock
(see page 228)
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 stalk lemongrass, chopped, white part
only (about 2 tablespoons)
4 kaffir lime leaves,
or 2 teaspoons lime zest
2 tablespoons chopped galangal
1 (14-ounce) can coconut milk
½ medium yellow onion, sliced
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes or
minced fresh hot red chile pepper
1 teaspoon agave nectar
1½ tablespoons soy sauce, or to taste
¼ cup thinly sliced basil
1. In a pot over medium-high heat, boil the pumpkin, turmeric, and water until the pumpkin is soft, about 8 minutes.
2. Meanwhile, place the coriander, fennel, lemongrass, kaffir lime leaves, and galangal in a blender and blend together on high speed for 30 seconds or until a thick paste forms. You may need to add a bit of the coconut milk to get the mixture thoroughly blended. Start with ¼ cup and work your way up as needed.
3. Add the contents of the blender to the pot along with the coconut milk, onion, and salt and cook until the onion is soft. Add the crushed red pepper, agave, and soy sauce and cook for 2 minutes. Add the basil, stir, and remove from the heat. Serve immediately or allow it to cool completely before refrigerating.
Variations
• Replace the pumpkin with squash—butternut, buttercup, acorn, or your favorite.
• Substitute ¼ cup of orange juice for the agave nectar and add ½ teaspoon of orange zest along with the crushed red pepper in step three.
• Add or substitute carrots, yellow bell pepper, cherry tomatoes, kale . . . you get the idea!
• For a lower-fat version, substitute ½ cup of water for the coconut milk and blend about 2 cups of the final curry in step three for 20 seconds or so until creamy. Add it back to the curry and enjoy!
SWEET SOYBEAN SAUCE WITH NOODLES (PAD SIEW)
In Thai,
siew
means soy sauce. In this dish we are creating a simple soy-sauce-based marinade and vegetable stir-fry that includes Chinese broccoli (a.k.a. broccolini or baby broccoli), which grows on a stem with smaller bunches of flowerets than regular broccoli. For the noodles, look for a wide flat variety; if you can’t find them, use fettuccini-style rice noodles and the dish will still come out wonderfully! Serve with Cucumber Salad (page 54), Thai Basil Eggplant (page 63), or Spicy Asparagus (page 65).
SERVES 4 TO 6
 
1 (14-ounce) package noodles
2 tablespoons sesame oil
1 cup diced shallots
2 tablespoons peeled and minced fresh ginger
3 cloves garlic, pressed or minced
1 tablespoon seeded and diced hot chile pepper
2 large heads Chinese broccoli or 1 large regular broccoli,
stems and flowerets (see Box on page 76) (6 cups)
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced carrots
2 cups water
¼ cup plus 2 tablespoons soy sauce
3 tablespoons agave nectar or sweetener of choice to taste
2 tablespoons freshly squeezed lime juice
2 tablespoons Fish-Free Sauce (page 85), optional
1 tablespoon Sriracha (page 86) or other hot sauce, optional
¾ teaspoon sea salt, or to taste
1 tablespoon arrowroot dissolved in ¾ cup water
½ cup sliced green onion
1 tablespoon each white and black sesame seeds
1. Cook the noodles according to the package instructions. Pour into a colander, drain, rinse well, and drain again.
2. Meanwhile, place the oil in a large sauté pan over medium-high heat. Add the shallots, ginger, garlic, and chile pepper, and cook for 3 minutes, stirring frequently. Add the Chinese broccoli, mushrooms, and carrots and cook for 2 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking.
3. Lower the heat to medium. Add 1½ cups of water, soy sauce, agave nectar, lime juice, Fish-Free Sauce, if using, and Sriracha, if using, and mix well. Cook for 5 minutes, stirring occasionally. Add the salt and the arrowroot-water mixture, and gently stir until sauce thickens, approximately 3 minutes. Add the noodles and gently mix well. Garnish each serving with sliced green onion and sesame seeds.
Variation
• If you have more time, add Marinated and Roasted Tofu (see page 227).
Chefs’ Tips and Tricks
Don’t toss that thick stem on the broccoli. Use a peeler or paring knife to remove the thick outside layer, then chop the stem. The result is a crunchy, slightly sweet, and tender delight. The Chinese broccoli stem is thin and does not need to be peeled. Just cut off the very bottom.
PANANG CURRY
Similar to the red curry with the addition of toasted cumin and coriander, this dish holds solid space on Thai food menus across America. Consider serving with Green Papaya Salad (page 53) or Spicy Tomato Mung Salad (page 56), and it never hurts to top off the meal with a little Creamy Tapioca Pudding (page 79).
SERVES 6
 
 
PANANG CURRY PASTE
5 to 10 red chiles, halved and seeded, to
taste (see Note on page 69)
1½ stalks lemongrass, chopped into
½-inch pieces, white part only
(about 6 tablespoons)
2 tablespoons diced galangal or peeled
fresh ginger
3 cloves garlic
4 kaffir lime leaves
1 tablespoon toasted cumin seeds
(see page 225)
1 tablespoon toasted coriander seeds
(see page 225)
1 teaspoon sea salt
PANANG CURRY
2 (14-ounce) cans coconut milk
2 cups chopped long beans or green beans
2 cups cubed eggplant
4 cups napa cabbage, ½-inch strips
1 tablespoon soy sauce, or Bragg’s Liquid
Aminos, or to taste
1 to 2 teaspoons agave nectar,
or to taste
2 tablespoons thinly sliced sweet basil
1. Place the chiles in a blender with the lemongrass, galangal, garlic, kaffir lime leaves, cumin, coriander, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with ¼ cup and work your way up as needed.
2. Transfer the paste to a large sauté pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook and add them into the pot as you go.
3. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 minutes. Serve immediately, topped with the sliced basil leaves.
Variations
• Replace the long beans and eggplant with carrots, mushrooms, potatoes, or your favorite vegetables.
• Replace the napa cabbage with bok choy or kale.
MASSAMAN CURRY
This unique curry is a little bit salty, peanutty, and not so spicy. If you like pineapple, definitely give this curry a whirl—pineapple transitions nicely into the savory side of food. Serve over brown rice and with Tomato Mung Bean Salad (page 56).
SERVES 4 TO 6
 
2 to 4 red chiles, halved and seeded, to taste (see Note on page 69)
6 cardamom pods, shells removed (about ½ teaspoon cardamom seeds)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 tablespoon ground star anise
4 cloves garlic, skins removed
1 stalk lemongrass, ½-inch pieces, white part only
¼ cup chopped galangal or peeled fresh ginger
½ teaspoon ground cinnamon
1 teaspoon sea salt
2 (14-ounce) cans coconut milk
3½ cups russet potatoes, ½-inch cubes (about 2 medium potatoes)
1 cup pineapple, ½-inch cubes
¼ cup roasted unsalted peanuts
1 tablespoon agave nectar or organic sugar
1 tablespoon soy sauce
½ cup water

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