The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (26 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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1. Place the pumpkin seeds in a large bowl with a few cups of water. Allow them to sit for 15 minutes, place in a colander, rinse, and drain well. If you have more time, soak the pumpkin seeds longer, up to 2 hours.
2. Meanwhile, prep the avocado, tomato, and cucumber. Rinse and pat dry the cabbage leaves.
3. When the pumpkin seeds have finished soaking, place them in a food processor with the remaining pâté ingredients and process until smooth.
4. Place a small amount of pâté in the center of each cabbage leaf. Add the avocado, tomato, and cucumber (or your desired fixings), wrap, and roll your way to lunch!
Variations
• Replace the cabbage with chard, collards, or lettuce. You can also use nori sheets. See page 158 for nori rolling instructions.
• Get creative with your fillings. Add grated carrots, daikon radish, or beet. Add sprouts of your choosing.
• Replace the pumpkin seeds with sunflower seeds.
• Create an Indian flare to the pâté by replacing the five-spice powder with 1½ teaspoons curry powder and 1 teaspoon cumin powder.
KALE AND SNOW PEAS
Kale salad is big around our house, decorated with all manner of seasonal goodies. Snow peas, ginger, and sesame oil bring a taste of China to the table. Massaging oil into the leaves helps break down the toughness, making it easier to love. Another option is to quickly toss the kale in boiling water for a few seconds. This is a good choice if you are serving the salad right away, though it won’t be raw anymore.
SERVES 2 TO 4
 
1 lemon, juiced (about 2 tablespoons)
1 bunch curly kale, stems removed, torn in small pieces (about 8 cups)
1 tablespoon sesame or olive oil
1 cup snow peas
1 teaspoon peeled and grated fresh ginger
2 tablespoons soy sauce or Bragg’s Liquid Aminos
1 to 2 teaspoons maple syrup or agave nectar
2 tablespoons minced sweet onion
1. Squeeze the lemon over the kale and add the oil. Rub the lemon juice and oil into the leaves of the kale for 1 to 2 minutes, until thoroughly coated. Set aside.
2. If you’d like the snow peas to be softer, blanch them by covering them with boiling water for about 20 seconds. You don’t want them to get too soft, just take the rough edge off. Slice them into strips (it is okay if the peas come out) and add them to the kale.
3. Add the remaining ingredients and stir well. Serve immediately or refrigerate for up to 3 days.
Variations
• For some extra protein, color, and crunch, add 2 tablespoons of white sesame seeds along with the ingredients in step 3.
• If you are a fan of raw garlic, press or mince 2 cloves and add them along with the ingredients in step 3.
• The sweet crispiness of jicama is a great seasonal substitute for the snow peas.
ASIAN SLAW
An Asian twist on an American favorite, this cabbage salad is colorful and just plain ol’ fun to prepare. Definitely use the hot mustard if you can find it. If not, Dijon or stone-ground will do. If you have more time, this dish is best if you can let it marinate for 20 minutes or longer before serving. It’s wonderful as a side with Korean BBQ Tofu (page 218), Indonesian Coconut Tempeh (page 198), or Tempeh Vindaloo (page 28).
SERVES 6
 
6 cups thinly sliced Chinese or napa cabbage
1½ cups thinly sliced purple cabbage
1 cup snow peas or sugar snap peas, thinly sliced
1 cup grated carrots
1 cup grated daikon
½ cup thinly sliced green onions
2 tablespoons minced fresh cilantro
1½ tablespoons peeled and minced fresh ginger
3 tablespoons sesame oil
1 tablespoon prepared hot mustard
1 tablespoon freshly squeezed lime juice
1 tablespoon rice vinegar
1 tablespoon plus 1 teaspoon soy sauce, or to taste
2 teaspoons seeded and diced hot chile pepper
2 teaspoons toasted sesame oil
1 kaffir lime leaf, optional, or ½ teaspoon lime zest
¾ teaspoon five-spice powder, optional
1. Place the Chinese cabbage, purple cabbage, snow peas, carrots, daikon, green onions, cilantro, and ginger in a large bowl and mix well.
2. Place the sesame oil, hot mustard, lime juice, rice vinegar, soy sauce, chile pepper, toasted sesame oil, kaffir lime leaf, if using, and five-spice powder, if using, in a blender and blend well. Add to the bowl and toss well.
COCONUT MASHED PARSNIPS
Creamy and somewhat sweet, steamed parsnips are combined with coconut milk and a hint of chile pepper to create this Asian Fusion dish. Parsnips are a starchy vegetable that has deep flavor. For a gourmet presentation serve with Toasted Sesame Roasted Vegetables (page 155) and Teriyaki Tofu (page 159).
SERVES 4
 
2 large parsnips, chopped small (4 cups)
1 tablespoon sesame oil
¼ cup diced shallots
2 cloves garlic, pressed or minced
2 teaspoons seeded and diced chile peppers
1 cup coconut milk
¾ teaspoon sea salt, or to taste
1. Place 1 inch of water in a pot and position a steamer basket inside. Add the parsnips and steam over medium heat until the parsnips are just soft, approximately 10 minutes.
2. Meanwhile, place the sesame oil in a small sauté pan over medium heat. Add the shallots, garlic, and chile pepper and cook for 3 minutes, stirring frequently. Lower the heat to low and add the coconut milk and salt and mix well. Cook for 5 minutes.
3. When the parsnips are done cooking, add them to the sauté pan with the coconut milk and salt and gently mash well with a fork, the bottom of a strong whisk, or a potato masher.
Variations
• Replace the parsnips with potatoes, yams, or squash.
• For
Wasabi Mashed Parsnips
, add 1 to 1½ teaspoons wasabi powder to the coconut milk.
LEMON RICE
Most Asian cultures serve rice at nearly every meal, with every region having its specialty pilafs. We find that seasoned grain dishes are a simple way to dress up dinner. With just a little more effort, the whole meal is elevated. Change around the spices and add diced vegetables that suit your meal. Although you might think the lemon is what makes the rice yellow, the color really comes from the turmeric.
SERVES 4 TO 6
 
2 cups white basmati rice or jasmine rice
3½ cups water or vegetable stock (see page 228)
1 tablespoon brown mustard seeds
1 tablespoon sesame or toasted sesame oil
¼ teaspoon turmeric powder
10 curry leaves (see Note on page 6)
½ medium red onion, chopped small
1 teaspoon sea salt, or to taste
2 tablespoons minced fresh parsley
2 tablespoons freshly squeezed lemon juice, or to taste
1. Place the rice and water in a pot over high heat and bring to a rapid boil. Cover and simmer over low heat for 15 minutes or until most of the water is absorbed and the rice is soft.
2. Meanwhile, in a dry sauté pan over medium heat, toast the mustard seeds for 2 minutes or until they are popping a lot with a toasty aroma. Add the oil, turmeric, and curry leaves and sauté for 1 to 2 more minutes. Add the red onion and salt and sauté until the onion is soft.
3. When the rice is done, toss it in a bowl with the onion mixture until the rice is evenly coated. Add the parsley and lemon juice to taste. Serve immediately.
ASIAN CHOCOLATE PARFAIT
As we approached the end of our recipe development, we realized we were a little underrepresented in the chocolate department. In response, we include this Asian Fusion chocolate sensation. Agar flakes are used to thicken the coconut layer, but if you are unable to find this ingredient you can use the sweetened coconut milk as a sauce. If you want to take it to the next level, top each parfait with some Mango Custard Pudding (page 130). To fit this dish into a 30-minute time frame, we place the parfaits in the freezer to chill. Make sure you have space available!
MAKES 6 PARFAITS
 
LE CHOCOLATE LAYER
1½ cups chocolate chips (see Note on page 172)
1¼ cups soft silken tofu
1 tablespoon maple syrup, agave nectar, or sweetener of choice, to taste
1 teaspoon vanilla extract, preferably alcohol-free
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
Pinch ground anise or allspice
 
LE COCONUT LAYER
1 (14-ounce) can coconut milk
3 tablespoons agave nectar, or sweetener of choice, to taste
1 tablespoon agar flakes
 
ACCOUTREMENTS
Fresh berries
Mint leaves
1. Melt the chocolate chips by heating them in a double boiler over medium heat until the chips are glossy and the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don’t have a double boiler, you can place a glass or steel bowl on top of a pot with 2 inches of boiling water in it.) Place the remaining Chocolate Layer ingredients in the food processor.
2. Meanwhile, place the coconut milk and agave in a small sauté pan over medium-high heat and bring to a low boil. Add the agar flakes, lower the heat to low and simmer until the agar completely dissolves, approximately 7 minutes, whisking frequently. Remove from the heat. Stir periodically while you prepare the chocolate layer.
3. Add the melted chocolate chips to the food processor and process until smooth. Pour into 6 parfait glasses.
4. Pour the coconut mixture on top of the chocolate layer and place them in the freezer until firm, approximately 12 minutes. Garnish with fresh berries and mint leaves before serving.
Note: This dish will come out sweeter if you use the more common semi-sweet chocolate chips, which use cane sugar. We prefer a variety made by Sunspire that is grain-sweetened, but either one will work.
Variations
• For a soy-free version, replace the tofu with ripe avocado and adjust the sweetener to taste.
• If you have more time, you can place the parfaits in the refrigerator to chill.
VIETNAMESE HAPPY PANCAKES
Traditionally served with fresh mint and basil, these savory pancakes are fun and so simple to whip up once you get the hang of it. The more creative you get with the topping, the happier these pancakes make you! Pancake + topping = delightful dinner. So use what you love, what you have on hand, or whatever entices you at the market in place of the prescribed ingredients; the instructions will be much the same. You can cook the toppings or leave them raw, use fruit and sweet sauces, or even just eat the pancakes plain! They’re also delightful with the traditional Nuoc Cham dipping sauce (see page 192).
MAKES 4 SMALL OR 2 LARGE PANCAKES
 
PANCAKE
¾ cup brown rice flour
½ teaspoon sea salt
¼ teaspoon turmeric powder
1 cup water
¼ cup thinly sliced green onions
1 tablespoon oil for coating the pan
 
TOPPING
1 teaspoon sesame oil
1 clove garlic, pressed or minced
½ medium yellow onion, sliced into thin quarter moons
¼ teaspoon sea salt
2 cups thinly sliced mushrooms
2 cups thinly sliced napa cabbage
Handful mung bean sprouts
1. For the pancake batter, whisk together the flour, salt, and turmeric. Add the water and mix well. Fold in the green onions and set the mixture aside for 15 minutes, during which time it will thicken slightly.
2. Meanwhile, prepare the topping by heating the oil in a sauté pan over medium heat. Add the garlic, onion, and salt and sauté for 1 to 2 minutes to soften the onion. Add the mushrooms and continue to sauté until the mushrooms are soft and juicy, about 5 minutes. Add the cabbage, stir, and cook for 1 more minute before removing from the heat. Mix in the mung sprouts and set aside, near your stove.
3. Heat a skillet or griddle until it is piping hot and brush on a very light coating of oil. (You can test it to see if it’s ready by sprinkling it with a little water. If the water sizzles, you’re ready to go.) Stir up the batter again and pour ⅓ cup onto the skillet in a very thin layer (if you use a griddle you can cook all four at once). Layer the toppings on top, and allow the pancake about 5 minutes to cook. It is ready when it is crispy and the edges turn brown (you can also use a spatula to peek underneath). Serve them open-faced like they are in the pan.

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