The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (28 page)
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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TIBETAN DUMPLINGS (MOMOS)
“Momos” to those in the know, these delightful dumplings are an extremely popular dish in the Tibetan community. They can be steamed, baked, or fried as you wish. For steaming, we recommend using a bamboo steamer. Serve with soy sauce or a dipping sauce such as Dim Sum Dipping Sauce (page 101), Mango Ginger Sauce (page 61), or Sweet and Sour Sauce (page 103). It is a bit of a stretch to finish this recipe within 30 minutes, but give it your best shot and you will come close.
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
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
1¼ cups whole wheat pastry flour, unbleached white flour, or white spelt flour
¼ teaspoon sea salt
¼ to ½ cup water
1. Place the sesame oil in a small sauté pan over medium-high heat. Add the onion, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently. Add the remaining filling ingredients and cook for 5 minutes, stirring frequently. Remove from the heat.
2. Place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough. Knead the dough for a few minutes and place on a clean, lightly floured surface. Dough should be slightly moist and flexible. Roll into a log about 12 inches long.
3. Place a bamboo or lightly oiled steel steamer basket in a large pot with 1 inch of water and bring to a boil. Cut the dough into six pieces. Roll each piece to form a very thin 6-inch diameter circle. Place 1 heaping tablespoon of the filling in the center of the circle. Fold in half to form a semicircle and pinch the edges to seal tightly.
4. Place each dumpling in the steamer basket and steam for 7 minutes. Make sure the dumplings are not touching as they have a tendency to stick together. Serve warm.
Variations• 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.
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.
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.
TIBETAN NOODLE SOUP (THENTHUK)
Thenthuk is a hardy soup in which the “noodles” are actually small pieces of dough. It will definitely keep you warm and happy in the high Himalayas. Create your own designer thenthuk by adding what’s fresh in your garden. Serve with a warm cup of Korean Toasted Barley Tea (page 219).
SERVES 4 TO 6
“NOODLES”
¾ cup spelt flour
¼ teaspoon sea salt
3 tablespoons water
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
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
1. Make the “noodles”: place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough.
2. Place the water in a large pot over medium-high heat. Add the remaining soup ingredients except the kale and cilantro and bring to a boil, stirring occasionally. Lower the heat to medium and cook until the cauliflower is just soft.
3. Pinch off small pieces of the dough, flatten with your fingers, and add them to the soup. Cook for 5 minutes, stirring occasionally. Add the kale and cilantro, cook for 2 minutes longer, and mix well before serving.
Variations• Replace the vegetables with potatoes, broccoli, squash, carrots, zucchini, or mushrooms.
• Try adding roasted tofu or tempeh cubes (see page 227).
NEPALESE DHAL BHAT
Mark feasted daily on local versions of this rural Nepal staple during his trek in the Himalayas. It typically consists of lentils and whatever vegetables happen to be available. It is served with rice and makes a filling and grounding meal. To prepare this dish in 30 minutes, start on the lentils before you begin chopping any vegetables.
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
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
1. Place the sesame oil in a large pot over medium-high heat. Add the cumin seeds and coriander seeds and stir well. Add the lentils and water and stir well.
2. Add the remaining ingredients except the salt, soy sauce, and cilantro, and cook until the lentils are soft, approximately 20 minutes.
3. Add the salt, soy sauce, and cilantro, and mix well before serving.
Variations• 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.
AFGHANI EGGPLANT WITH TOMATO (BONJAN SALAD)
It’s all the rage in Kabul, and now you can experience this Afghani treasure for yourself. Resembling an Italian ratatouille with its eggplant and tomato combination, bonjan salad includes mint and cinnamon for a tantalizing twist. You can turn this into a 30-minute dish by reducing or eliminating the eggplant “sweat time,” though the longer the eggplant sweats, the less bitter it will be. Create a fusion meal and serve warm or cold with Persian Rice (page 210) and Braised Tempeh with Green Beans (page 168).
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
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
1. Cut the eggplant into 1-inch cubes (makes about 6 cups) and place in a large casserole dish. Sprinkle with salt, allow it to sit for 15 minutes, and rinse well.
2. Meanwhile, place the sesame oil in a large sauté pan over medium heat. Add the onion, garlic, and chile pepper and cook for 5 minutes, stirring occasionally. Increase the heat to medium-high, add the eggplant, cover, and cook until the eggplant is soft, approximately 15 to 20 minutes, stirring frequently and adding water as necessary to prevent sticking. Add the tomatoes and the remaining ingredients and cook for 5 minutes, stirring frequently.
FILIPINO MONGO (MUNG BEAN STEW)
Mongo is a popular dish in the Philippines that makes use of the humble and highly nutritious mung bean. We are quite sure that you will not find this dish served with tofu pups in Manila, though we feel it makes a great replacement for the animal product typically included. The mung beans take closer to 35 minutes to cook. If you’re looking for a 30-minute dish, replace the mung beans with a can of your favorite cooked beans, such as azuki or black. Even though this dish does go over the 30-minute time frame, we wanted to include it because of its popularity in the Philippines and the highly nutritious nature of the mung beans.
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
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
1. Place the water and mung beans in a medium pot over high heat. Bring to a boil. Lower the heat to medium and cook until the mung beans are soft, approximately 35 minutes.
2. Meanwhile, place the coconut oil in a sauté pan over medium-high heat. Add the onion, garlic, chile pepper, and shiitake mushrooms and cook for 5 minutes, stirring frequently. Add the seitan and tomatoes and cook for 5 minutes, stirring frequently. Remove from the heat.
3. When the mung beans are done cooking, add the contents of the sauté pan and the remaining ingredients to the pot with the mung beans and mix well before serving.
Variation• Combine all of the ingredients except the soy sauce, salt, Fish-Free Sauce, if using, and cilantro in a large pot over medium heat and cook until the mung beans are soft. Add the remaining ingredients and mix well before serving.
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.
UZBEKISTANI CHICKPEA SALAD
The talk of the town in most villages in Uzbekistan, this is a simple and flavorful dish made with turnips and carrots, which appear often in Uzbeki cuisine. The chickpeas give this dish an almost Mideastern flair. Serve on its own with a mixed green salad, or with Persian Rice (page 210) or Indonesian Coconut Rice (page 194).
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
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
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