The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (25 page)

The Asian Pantry: Young Ginger

The glory of young ginger cannot be fully expressed. With a thin skin and a tender flavor, it is the ginger of choice when available. The organic variety of young ginger does not need to be peeled.

MAKES 1 CUP

 

1 cup sesame seeds
2 tablespoons sea salt

• Vary the amount of salt, adding less or more depending upon your preference.

• Add the salt to the sauté pan with the sesame seeds.

• Some like it hot—add 2 teaspoons wasabi powder or to taste.

• Create a designer gomasio by adding dulse flakes or grated nori.

The Asian Pantry

Asian Fruit:
Though we stick to the more common Asian fruits in our recipes, such as pears, papayas, bananas, mangoes, and dates, the continent is most known for its more exotic gems. Try experimenting with starfruit, rambutans, persimmon, jack fruit, or yuzu when you see some available in your local market. Though rare and short-lived, most of these do come around when they are in season and can be substituted for the more common fruits listed in our recipes here. (And it never hurts to ask your grocer if you are interested in something specific.)

Cilantro/Coriander:
Cilantro
is the word used mostly in North and South America; the rest of the world’s population refers to both the leaves and seeds of the plant as
coriander.
Frequently seen in Asian cooking, coriander leaves are usually added at the end of the cooking process to preserve their delicate flavor. The seeds, which are used in both sweet and savory foods, are sold whole or ground and impart a slight citrus flavor. A versatile herb, coriander is also referred to as Chinese parsley.

Cumin:
Cumin ranks second behind black pepper as the most popular spice in the world. Cultivated and used throughout Asia, each region having its own word for it, cumin brings a deep warm flavor to dishes. Cumin resembles fennel and caraway seeds and is also sold ground.

Mung Beans:
Popular throughout Asia, the mung bean is a versatile small green legume. It is used whole and split in dhals in India and Pakistan, as bean thread noodles in China, sprouted in Thailand, made into spring roll wrappers in Vietnam, and ground into pancakes in Korea. It also features prominently in the Philippines.

Peanuts:
Generally eschewed in modern health circles, the humble peanut is used frequently in Asian cuisine—though we must mention that the peanuts commonly available to us in the West are a lot different than what is used in Asia. It is a common sight at Asian farmers’ markets to see fresh and boiled peanuts. See the Box on page 64 for more exciting peanut information.

Pistachios:
This tasty nut features prominently in Central Asian countries such as Iran. Pistachios are generally sold as a snack, salted and roasted in the shell. Many natural food stores carry them raw in bulk as well as roasted unsalted.

Saffron:
The hand-picked stigma or the saffron crocus flower is the most precious and expensive spice in the world. Saffron imparts a bright orange-yellow color and an exotic flavor and aroma to dishes. It is found in many cuisines from around the world, including Central Asia, China, and India.

Tempeh:
Originating in Indonesia, tempeh is a soybean product with more protein and fiber than tofu. It is made with whole soybeans that are cultured and formed into cakes. Tempeh needs to be thoroughly cooked before eating. There are many different flavors and varieties on the market. You can also make your own tempeh! Check out
www.tempeh.info
for all you need to know.

Turmeric:
A relative of ginger, turmeric is smaller, bright orange-yellow, and more bitter than its well-known cousin, as well as far more extensively used. In addition to the dried powder commonly found in spice collections, turmeric is used in cosmetics, as a food additive and bug repellant, and as a dye. Turmeric is currently being widely studied for its significant healing properties.

MAKES 24 OUNCES

 

2 medium mangoes
2 medium bananas
½ cup coconut milk, optional
2 kaffir lime leaves or 1 tablespoon of freshly squeezed lime juice
1 teaspoon peeled and minced fresh ginger
½ teaspoon ground cardamom, optional

• For a chilled smoothie you can either add 1 cup of ice, or refrigerate or freeze the fruit before preparing. Remember that bananas must be peeled before freezing. And fruits like mangoes, pineapple, or papaya should be peeled, seeded, and cubed. Store all fruits in airtight containers in the freezer.

• Replace the mango with 2 medium papayas or ½ of a pineapple.

• Add a handful of kale, chard, or spinach for a Green Asian Dream Smoothie.

• Replace the coconut milk with coconut water, apple juice, or your favorite fruit juice.

MAKES ¾ CUP

 

2 bunches cilantro, coarsely chopped (2 cups)
1 hot chile pepper, seeded
2 large cloves garlic
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon peeled and minced fresh ginger
½ cup chopped cashews, toasted (see page 225)
3 tablespoons sesame oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce, or to taste

SERVES 6 TO 8

 

1 recipe Pepita Pâté (recipe follows)
6 to 8 thin slices avocado
6 to 8 thin slices tomato
6 to 8 thin slices cucumber
6 to 8 Chinese cabbage leaves

 

PEPITA PÂTÉ
1¼ cups pumpkin seeds
2 tablespoons freshly squeezed lime juice
2 tablespoons thinly sliced green onion
1 tablespoon peeled and minced fresh ginger
2 tablespoons minced fresh cilantro
2 teaspoons seeded and diced hot chile pepper
3 tablespoons sesame oil
¼ cup water
¾ teaspoon five-spice powder
½ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons nutritional yeast
2 teaspoons nama shoyu