The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (15 page)

• Replace the corn with vegetables such as broccoli, cauliflower, or zucchini.

• Replace the soymilk with rice or almond milk (see page 229).

SERVES 4 TO 6

 

1 large fresh lotus root, peeled and thinly sliced (about 2 cups) (see Box below)
1 carrot, peeled into thin ribbons or sliced thinly on the diagonal
¼ cup diced red bell pepper
¼ cup thinly sliced green onion
2 tablespoons peeled and minced fresh ginger
2 tablespoons freshly squeezed lemon or orange juice
1 tablespoon rice vinegar
2 tablespoons water
2 tablespoons sesame oil or 2 tablespoons of water for an oil-free version
¼ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch crushed red pepper flakes
½ teaspoon five-spice powder, optional

Chefs’ Tips and Tricks

Lotus root contains a lot of fiber, which can be a bit starchy and slightly bitter. Here is a tip for working with this fascinating ingredient. Peel the root, slice, and place it in a bowl of water with a few drops of vinegar to prevent discoloration. We actually enjoy the root in its raw form. However, to remove some of the bitterness, you can steam the root for 5 minutes, or boil it for a few minutes in the water with vinegar.

MAKES 1¾ CUPS FILLING OR ENOUGH FOR ABOUT 20 DUMPLINGS

 

1½ tablespoons sesame oil
¾ cup diced onion
3 cloves garlic, pressed or minced
1 teaspoon coriander seeds
1 cup grated extra-firm tofu (about half of a 14-ounce block) (see page 226)
1½ cups thinly sliced spinach or kale
¼ teaspoon five-spice powder
2 tablespoons nutritional yeast
2 tablespoons creamy tahini
¼ to ½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
20 gyoza or wonton skins

Chefs’ Tips and Tricks

For an authentic dumpling steamer, try using a bamboo steamer basket. If you are unable to find one at your local Asian market, you can order one online from one of the Web sites in Appendix C.

• You can also sauté the dumplings rather than steaming them. Use a high-heat oil such as safflower until crisp on both sides. Place them on a paper towel or cloth to absorb excess oil before serving.

• Use the filling for stuffed peppers or mushrooms. For this, remove the stems from the mushrooms and add the filling, or slice a bell pepper in quarters and top with a couple of tablespoons of the filling. Roast on a well-oiled baking sheet in a 375°F oven for 15 minutes before serving.

APPROXIMATELY 1 CUP OF FILLING OR APPROXIMATELY 16 WONTONS

 

FILLING
1 recipe Marinated Tofu (see below)
1 tablespoon sesame oil
2 teaspoons peeled and
minced fresh ginger
2 cloves garlic, pressed or minced
2 teaspoons seeded and diced hot chile
pepper, or ¼ to ½ teaspoon crushed
red pepper flakes
½ cup diced leek, white and green parts
4 large mushrooms, diced
(try shiitake or cremini)
1½ cups thinly sliced bok choy or spinach
2 teaspoons soy sauce
1 teaspoon toasted sesame oil, optional
2 teaspoons rice vinegar
¼ teaspoon sea salt, or to taste
¼ cup sliced green onions

 

MARINATED TOFU
3 thin tofu cutlets, see step 1 below
2 teaspoons soy sauce
1 teaspoon sesame oil
Few drops liquid smoke
16 wonton skins

• If you wish to omit the baking of the tofu, you can dice the tofu according to the instructions in step 1 and add the tofu and marinade ingredients to the sauté pan along with the vegetables.

• Replace the leek with onion or shallot.

• Replace the bok choy with cabbage or spinach.

• Add 1 tablespoon crumbled nuts, such as macadamias or peanuts.

• Replace the tofu with an equal amount of diced seitan.

• You can also sauté the wontons in a high-heat oil such as safflower until crisp on both sides. Drain on a paper towel or cloth before serving.

• For
Won Ton Soup,
instead of steaming the wontons, place them in a pot of boiling water for 5 minutes. In another pot, bring 6 cups of water or vegetable stock to a boil. Lower the heat to low and add 1 cup of thinly sliced spinach, ½-inch peeled and thinly sliced fresh ginger, and ½ cup sliced green onion, and stir well. Add several steamed wontons, several drops of liquid smoke (optional), and 6 tablespoons of soy sauce, or to taste, before serving. For best results, allow the soup ingredients to steep for 20 minutes before adding the wontons.

• For
Rice Noodle Rolls
, another popular dim sum recipe, typically made with a wide rice noodle, we use the rice paper wraps that are used in spring and summer rolls (see page 59). Follow the
Steamed Wontons
recipe. Instead of dicing the tofu, leave it in strips. Follow the rolling instructions for the Thai Summer Rolls on page 59 using approximately ¼ cup of the vegetables and three strips of tofu to the center of each sheet. Place on a serving dish and drizzle each roll with soy sauce or Dim Sum Dipping Sauce (page 101). If you wish for a crispier roll, you can sauté them in a little oil over medium heat for a couple of minutes on each side. Makes four rolls.