The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (7 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. Preheat the oven to 375°F. Place all of the marinade ingredients in a small bowl and whisk well. Slice the tempeh into 1- by 2-inch pieces according to the method on page 27 and place in a casserole dish. Pour the marinade ingredients over the tempeh slices, making sure that all of the pieces are coated. Bake for 15 minutes and remove from the heat.
2. While the tempeh is cooking, place the spices from the curry powder to cayenne in a small bowl and stir well.
3. Add the oil in a large sauté pan over medium heat. Add the spices and stir well for 1 minute. Add the onions and garlic and cook for 5 minutes, stirring frequently. Add a little water if necessary to prevent sticking. Lower the heat to medium, and add the tomatoes, tomato paste, vinegar, salt, agave nectar, and the remaining water. Cook for 5 minutes, stirring frequently.
4. When the tempeh is done cooking, add it to the sauté pan along with the marinade and simmer over low heat for 8 to 10 minutes, stirring occasionally. Remember to stir gently to keep the tempeh from breaking apart. Serve with a smile.
Variations
• Feel free to replace the tempeh with tofu, seitan, or portobello mushrooms.
• You may add 2 cups of assorted chopped vegetables such as celery, carrots, and zucchini along with the onions.
TEMPEH VEGETABLE KORMA
Korma is a creamy dish of North Indian/Pakistani origin.
Korma
traditionally refers to a cooking style that involves braising. Nowadays it generally refers to a curry dish with a cream-based sauce or gravy. Our version is a crowd-pleasing and hardy dish, best enjoyed with basmati rice and Okra Masala (page 15).
SERVES 6
 
8 ounces tempeh, cut into ½-inch cubes
2 tablespoons soy sauce
3 tablespoons sesame oil
¾ cup chopped cashews, raw or roasted
2 cups soy creamer or soy milk
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon curry powder
1 onion, diced (1¼ cups)
2 large cloves garlic, pressed or minced
2 teaspoons seeded and diced hot chile or
½ teaspoon crushed red pepper flakes
3 cups small cauliflower flowerets
¾ cup water
¼ cup coconut milk or unsweetened vegan yogurt, optional
2 teaspoons poppy seeds
¾ teaspoon garam masala
½ teaspoon chile powder
⅛ teaspoon turmeric powder
Pinch cinnamon
¾ teaspoon sea salt, or to taste
2 tablespoons minced fresh cilantro
1. Preheat the oven or toaster oven to 375°F. Place the tempeh on a small baking sheet. Add the soy sauce and 1 tablespoon of sesame oil and stir well to evenly coat the tempeh. Place in the oven and bake for 10 minutes.
2. Place ½ cup of the cashews and 1 cup of the soy creamer in a blender and blend until creamy.
3. Place the remaining oil in a large sauté pan or wok over medium-high heat. Add the coriander, cumin, and curry powder and cook for 1 minute, stirring constantly. Add the onion, garlic, and chile and cook for 3 minutes, stirring frequently. Lower the heat to medium, add the contents of the blender, as well as the cauliflower, water, and remaining soy creamer, and cook for 10 minutes, stirring occasionally.
4. Add the tempeh, the remaining cashews, and all of the other remaining ingredients except the cilantro and cook for 5 minutes, gently stirring occasionally. Add the cilantro and mix well before serving.
Variations
• Replace the cauliflower with broccoli, cabbage, potatoes, or other vegetables of your choosing.
• You can toast the cashews if you wish (see page 225).
• Replace the tempeh with seitan or roasted tofu cubes (see page 227).
CARDAMOM-SCENTED TOFU
A uniquely flavored dish featuring the exotic spice cardamom, also known as “the queen of spices.” For the full effect, allow the tofu to marinate for an hour or longer. Serve with Tropical Coconut Curry (page 124) and Lemon Rice (page 187).
SERVES 4
 
1 (14-ounce) package extra-firm tofu
 
MARINADE
1 tablespoon sesame oil
2 cloves garlic, pressed or minced
3 tablespoons water
½ teaspoon ground cardamom
2 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
SAUCE
1¾ cups soy milk
½ teaspoon sea salt, or to taste
½ teaspoon curry powder
½ teaspoon ground cardamom
Pinch cayenne pepper
1 tablespoon spelt flour
1 tablespoon sesame oil
1 tablespoon minced fresh cilantro
1. Preheat the oven to 400°F. Slice the tofu in half lengthwise, forming two cutlets. Slice each cutlet lengthwise three times and then widthwise three times to yield sixteen cubes each (thirty-two cubes total). You can make smaller cubes by cutting the block into three cutlets instead of two. Place the tofu in a mixing bowl with the marinade ingredients and gently mix well.
2. Transfer the tofu and marinade ingredients to a small casserole dish and bake for 20 minutes, stirring occasionally.
3. Meanwhile, place the soy milk in a large sauté pan over medium heat. Add the salt, curry powder, cardamom, and cayenne and gently whisk well. Cook for 5 minutes, stirring occasionally. Combine the flour and oil in a small bowl and mix well. Add to the sauté pan and gently stir well. Lower the heat to low and cook until the sauce thickens slightly.
4. When the tofu is done cooking, add the contents of the casserole dish to the sauté pan and gently mix well. Top with the cilantro and serve while warm.
Variations
• Replace the tofu with tempeh or with vegetables such as eggplant and portobello mushrooms.
TOFU TIKKA MASALA
A fierce battle rages between master chefs in India and a chef in Glasgow, Scotland, of all places. The chef in Glasgow claims to be the first to serve a “masala” sauce with the famed chicken tikka of Indian origin. The chefs in India consider this highly blasphemous as they claim the recipe has been passed down for generations. Not sure where tofu fits in the picture? Give this dish a try and find out! Serve with Coconut Spinach Rice (page 10) and Okra Masala (page 15) for a meal fit for a Raj.
SERVES 2 TO 4
 
TOFU MARINADE
1 (14-ounce) package extra-firm tofu
1¼ teaspoons ground cumin
¾ teaspoon chile powder
2 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 clove garlic, pressed or minced
1 teaspoon peeled and minced fresh ginger
½ cup vegan yogurt
 
MASALA SAUCE
¾ cup soy creamer or coconut milk
¼ cup vegan yogurt
1½ tablespoons tomato paste
1 teaspoon freshly squeezed lemon juice
Pinch ground cardamom
Pinch ground cinnamon
¼ teaspoon sea salt, or to taste
1 tablespoon minced fresh cilantro
1. Preheat the oven to 375°F. Slice the tofu in half lengthwise, forming two cutlets. Slice each cutlet lengthwise three times and then widthwise three times to yield sixteen cubes each (thirty-two cubes total). Place cubes in a casserole dish with all of the marinade ingredients except the yogurt and mix well, making sure all of the tofu is covered. Add the yogurt and mix well. Place in the oven and bake for 15 minutes.
2. While the tofu is cooking, place all of the sauce ingredients except the cilantro in a medium sauté pan on medium-low heat and gently whisk well. Cook for 10 minutes, stirring occasionally.
3. When the tofu is done cooking, add it to the sauté pan with all of the contents of the casserole dish, and gently mix well. Allow it to simmer for an additional 5 minutes. Add the cilantro and gently mix well before serving.
The Asian Pantry
Does vegan yogurt sound like an oxymoron to you? Believe it or not, there are several brands, mostly soy based, on the market, with a variety of flavors. Plain works best in these dishes. So Delicious has also put out a coconut-based yogurt that is incredibly flavorful and works well with this dish.
SEMOLINA CASHEW HALVA
Our halva is a slightly sweet, dairy-free version of this traditional Indian dessert, which usually includes lots of butter. There are many versions of halva throughout Asia and the Middle East, some of which are sesame-seed-based. Serve warm or cold. This halva is wonderful on its own and superb when topped with the Coconut Dessert Sauce (page 81).
SERVES 6 TO 8
 
¼ teaspoon saffron threads, soaked in
2 tablespoons hot water, optional
1 cup semolina flour
⅛ teaspoon sea salt
2½ cups water
¼ cup plus 2 tablespoons vegan butter
¼ to ½ cup chopped cashews, roasted, no salt
¼ cup currants or raisins
¼ teaspoon plus a pinch of ground cardamom
⅛ teaspoon ground cinnamon
½ cup agave nectar, maple syrup,
or organic sugar, or to taste
1. If you are using the saffron, place the threads in hot water in a small bowl.
2. Place the semolina flour and salt in a medium saucepan over medium heat. Slowly add the water, stirring constantly until all of the liquid is dissolved and the mixture is thick. Continue to stir for a few minutes longer.
3. Add the remaining ingredients, including the saffron threads and soaking water, if using, and mix well. Continue to stir for another few minutes. Serve in individual dishes or pour into a small casserole dish. Serve warm, or, if you have more time, serve chilled by placing the casserole dish in the refrigerator until the halva is firm (approximately 1 hour), and cut into individual squares, rectangles, triangles, or whatever shape strikes your fancy.
Variations
• Add 1 tablespoon rose water.
• For an even creamier halva, replace 1 cup of water with soy or chocolate soy milk, coconut milk, rice milk, or almond milk (see page 229).
• Go for it and add ¾ cup chocolate chips.
• Replace the cashews with pistachios, macadamia nuts, or your favorite nut.
• Replace the currants with other dried fruit such as chopped dates, apricots, or figs.
CARDAMOM COOKIES
There is a wide range of Indian desserts that, despite their many differences, all wind up looking like a ball covered in powdered sugar. Because many of the ingredients in those desserts are a bit obscure for the Western shopper, we offer up these little gems. Though they are not a traditional cookie, they do have the familiar tastes of India in a similar package.
MAKES 15 TO 18 COOKIES
 
½ cup shelled raw pistachios, unsalted
½ cup unroasted cashews
½ cup vegan butter
(Earth Balance is our favorite)
3 tablespoons agave nectar
1 teaspoon vanilla extract,
preferably alcohol-free
½ teaspoon lemon zest, optional
1 cup spelt flour, sifted
1 tablespoon ground cardamom
1 cup powdered sugar
1. Preheat the oven to 300°F.
2. Grind the pistachios and cashews in a food processor fitted with the S-blade for about 30 seconds or until fine.
3. Using a standing mixer with the whisk attachment, a hand mixer, or by hand, whip the butter, agave nectar, vanilla extract, and lemon zest together for 1 to 2 minutes or until creamy and fluffy.
4. Add the flour and cardamom and stir well. Add the ground nuts and mix again. Form the batter into cookie-size balls, place them on a parchment-lined baking tray, and bake for 30 minutes.
5. Let cool for 3 to 5 minutes and then roll them around in the powdered sugar while they are still warm.
East Meets West: Yoga
Yoga has become popular in the West with good reason. It’s a practice that can help us cultivate some much-needed peace of mind while staying in shape. There are countless schools of yoga. Many fitness centers and gyms now offer classes, some more intense than others. Some are a gentle workout whereas others are quite vigorous. There also are special yoga techniques for pregnant moms. Visit a local yoga studio near you and check out
www.yogawiz.com
for an overview of the many forms of yoga and its benefits.

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