The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (4 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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Chefs’ Tips and Tricks
If you cannot find any toor dhal (also called red gram dhal) you can substitute them with yellow split peas. Grind them yourself in a strong blender or spice grinder.
INDIAN DHAL
Dhal is a staple of the Indian kitchen. Though chana dhal is the most popular, red lentils are the ingredient of choice for the 30-minute chef. Serve this dish with Coconut Spinach Rice (page 10) and Okra Masala (page 15).
SERVES 8
2 tablespoons sesame oil
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 cup red lentils
8½ cups water or vegetable stock (see page 228)
1 onion, diced (1½ cups)
3 cloves garlic, pressed or minced
1 tablespoon peeled and minced fresh ginger
1 teaspoon seeded and minced jalapeño or other hot chile
1 large tomato, chopped
2½ teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
1½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon chile powder
Pinch cayenne
3 tablespoons chopped fresh cilantro
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 cup red lentils
8½ cups water or vegetable stock (see page 228)
1 onion, diced (1½ cups)
3 cloves garlic, pressed or minced
1 tablespoon peeled and minced fresh ginger
1 teaspoon seeded and minced jalapeño or other hot chile
1 large tomato, chopped
2½ teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
1½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon chile powder
Pinch cayenne
3 tablespoons chopped fresh cilantro
1. Place the oil in a large pot over medium-high heat. Add the cumin seeds and mustard seeds and cook for 1 minute, stirring constantly.
2. Add the red lentils and water, and stir well. Add the onion, garlic, ginger, jalapeño, and tomato and cook until the lentils are soft, approximately 20 minutes, stirring occasionally.
3. Add the remaining ingredients and mix well before serving.
Variations• Try adding a bunch of chopped spinach toward the end of the cooking process.
• You can also add 2 cups of assorted chopped vegetables, such as zucchini, carrots, or parsnips.
• Toast the ground cumin (see page 225).
WOK-TOSSED CABBAGE SALAD
If you have a wok, now is the time to use it. By stir-frying the “dressing” in this recipe you unlock a much deeper taste than the average salad. And tossing the cabbage in the wok for a minute or two gives the cabbage a softer, more munchable texture. This salad is yummers!
SERVES 6 TO 8
1½ teaspoons sesame oil
1 teaspoon brown mustard seeds
10 curry leaves (see Note below)
Pinch asafetida
1 to 2 green chiles, seeds removed and thinly sliced
1½ tablespoons freshly squeezed lemon juice
½ teaspoon sea salt, or to taste
6 cups finely shredded green cabbage
1 cup shredded carrot (about 1 large carrot)
2 tablespoons minced fresh cilantro
½ cup roasted peanuts, optional
1 teaspoon brown mustard seeds
10 curry leaves (see Note below)
Pinch asafetida
1 to 2 green chiles, seeds removed and thinly sliced
1½ tablespoons freshly squeezed lemon juice
½ teaspoon sea salt, or to taste
6 cups finely shredded green cabbage
1 cup shredded carrot (about 1 large carrot)
2 tablespoons minced fresh cilantro
½ cup roasted peanuts, optional
1. Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute, then add the brown mustard seeds. When they start to crackle add the curry leaves, asafetida, and chiles. Stir for 1 minute.
2. Add the lemon juice and salt and stir. Add the cabbage and carrot and toss quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it slightly. Turn off the heat and transfer to a serving bowl. Top with the cilantro and peanuts, if using, and serve.
Note: Curry leaves have such a unique flavor that we cannot think of an adequate alternative. Alas, if you cannot find any in your area, you can try online, or simply omit them. Extra curry leaves are stored in the freezer.
SAMOSAS
We wanted to include a samosa recipe here due to popular demand. It would push the limits on a 30-minute meal to cook the potatoes for the filling, wrap the samosas, and bake them. So for your enjoyment, we are starting with a precooked filling. You can look at it as a great way to utilize leftover Curried Potatoes (page 11) or use the Quick Samosa Filling recipe that follows. Serve with Tamarind Sauce, (page 13), chutney (pages 40-42), Cilantro Pesto (page 181), Fabulous Fig Dipping Sauce (page 102), or Mango Ginger Sauce (page 61).
MAKES 8 TO 10 SAMOSAS
9 to 12 phyllo pastry sheets, defrosted
(see Chefs’ Tips on page 8)
½ to ¾ cup coconut oil, melted vegan butter,
or sesame oil
2½ cups Curried Potatoes (page 11) or
Quick Samosa Filling (recipe on page 8)
Oil for coating samosas
Sea salt, optional
(see Chefs’ Tips on page 8)
½ to ¾ cup coconut oil, melted vegan butter,
or sesame oil
2½ cups Curried Potatoes (page 11) or
Quick Samosa Filling (recipe on page 8)
Oil for coating samosas
Sea salt, optional
1. Preheat the oven to 400°F. Place a phyllo sheet on a clean dry cutting board. Brush lightly with oil, using a pastry brush. Place another phyllo sheet on top of the first and brush lightly with oil. Repeat with one more sheet. Cut the sheets lengthwise into three equal strips.
2. Place approximately ¼ cup of potato filling at the bottom of each strip. Traditionally samosas are shaped like triangles, so you want to fold them up as you would fold a flag. To do so, fold the bottom right corner of the strip over to the left side, enclosing the filling. Fold upwards and continue folding until you reach the end of the strip. Brush lightly with oil before placing on a well-oiled or parchment-lined baking sheet. Repeat with the remaining filling.
3. Sprinkle lightly with salt, if using, and bake for 15 minutes, or until golden brown.
QUICK SAMOSA FILLING
MAKES 2½ CUPS
5 small potatoes, chopped small (3 cups) 1 tablespoon cumin seeds 1 tablespoon brown mustard seeds 1 teaspoon curry powder ½ teaspoon sea salt, or to taste 1 tablespoon soy sauce, or to taste ¼ teaspoon ground black pepper
Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the steamer basket and steam until just soft. Transfer to a bowl along with the remaining ingredients and mash well. (You can use a potato masher or a small and sturdy whisk.)
Chefs’ Tips and Tricks
Working with phyllo dough is definitely an art form. Packaged phyllo (sometimes spelled
filo
) is available frozen and must be defrosted completely before using. If you try to unroll it too soon, it will break. It also dries out quickly, so you need to keep it completely covered at all times with a
slightly
damp towel. Replace the towel as soon as you are done peeling off the sheets you need for the recipe.
filo
) is available frozen and must be defrosted completely before using. If you try to unroll it too soon, it will break. It also dries out quickly, so you need to keep it completely covered at all times with a
slightly
damp towel. Replace the towel as soon as you are done peeling off the sheets you need for the recipe.
RICE PILAU
Though similar in many ways to the popular Indian dish biryani (in which the rice is cooked separately), pilaus are cooked with all of the ingredients together in the same pot. By no means are all of these ingredients mandatory. Just use what you have on hand, substituting whatever you like as need be. Pilau is such an easy way to jazz up rice and transform it into a respectable course of its own.
SERVES 6
2 teaspoons brown mustard seeds
2 cups white basmati rice
4 cups water or vegetable stock (see page 228)
1 cup diced yellow onion
2 cups diced assorted vegetables (carrot, celery, zucchini, and/or peas)
2 tablespoons peeled and minced fresh ginger
2 teaspoons curry powder, optional
¼ teaspoon celery seed
8 curry leaves or 2 bay leaves (see Note on page 6)
¼ teaspoon sea salt, or to taste
¼ cup minced fresh parsley
2 cups white basmati rice
4 cups water or vegetable stock (see page 228)
1 cup diced yellow onion
2 cups diced assorted vegetables (carrot, celery, zucchini, and/or peas)
2 tablespoons peeled and minced fresh ginger
2 teaspoons curry powder, optional
¼ teaspoon celery seed
8 curry leaves or 2 bay leaves (see Note on page 6)
¼ teaspoon sea salt, or to taste
¼ cup minced fresh parsley
1. Place the mustard seeds in a saucepan over medium heat and toast until they are popping. (If the seeds burn, start over; nobody likes burnt mustard rice.) Immediately add the rice and water.
2. Add all of the other ingredients except the parsley and bring to a boil. Cover and simmer for 15 minutes or until most of the water has been absorbed. Stir in the parsley and serve hot.
Variation• If you have more time, use brown basmati rice, and cook for 40 minutes in step 2.
COCONUT SPINACH RICE
You can’t go wrong with the rice and coconut milk combo. This creamy and flavorful dish can be a meal unto itself. It also nicely compliments many of the dishes in this book, such as Okra Masala (page 15) Tofu Tikka Masala (page 33), and Indian Dhal (page 5).
SERVES 6 TO 8
1 teaspoon ground cumin
2 teaspoons brown mustard seeds
1 teaspoon curry powder
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper
Pinch cayenne
2 cups white basmati rice
1 (14-ounce) can coconut milk
1½ cups water or vegetable stock (see page 228)
1 (10-ounce) package frozen spinach, defrosted
(¾ cup cooked spinach, pressed firmly)
1 (14-ounce) can garbanzo beans, drained,
or 1¾ cups cooked beans (see page 230), optional
2 teaspoons brown mustard seeds
1 teaspoon curry powder
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper
Pinch cayenne
2 cups white basmati rice
1 (14-ounce) can coconut milk
1½ cups water or vegetable stock (see page 228)
1 (10-ounce) package frozen spinach, defrosted
(¾ cup cooked spinach, pressed firmly)
1 (14-ounce) can garbanzo beans, drained,
or 1¾ cups cooked beans (see page 230), optional
1. Toast the cumin and mustard seeds in a medium pot for 1 minute over medium-high heat, stirring constantly. Add the curry powder, salt, pepper, cayenne, rice, coconut milk, and water and bring to a boil.
2. Cover, lower the heat to simmer, and cook until the liquid is absorbed, approximately 10 minutes. Turn off the heat and allow the rice to sit for 5 minutes.
3. Add the spinach and garbanzo beans, if using, and gently toss well.
Variations
• Add 2 teaspoons of minced garlic and ¼ cup diced yellow onion along with the spices.
• For a heartier dish, add another 10-ounce package of spinach.
• Add ½ cup chopped roasted cashews along with the spinach.
• If you have more time, replace the basmati with brown basmati or another brown rice, add an extra cup of water and cook according to instructions on page 231.
CURRIED POTATOES
This recipe comes courtesy of Vi Herbert, our friend and resident expert on Indian cuisine (see page 42). These potatoes are commonly used as the stuffing for Dosas (recipe on page 21). A staple among college students in many countries, these large, heavy wraps burst with spice, flavor, and satisfaction—usually for under $5 apiece. You can serve these habit-forming potatoes with Tofu Tikka Masala (page 33).
SERVES 4 TO 6
MAKES FILLING FOR 4 LARGE DOSA WRAPS OR 6 SMALL WRAPS
4 medium potatoes, red or yellow, chopped small (about 6 cups)
1 tablespoon toasted sesame oil
1 teaspoon brown mustard seeds
½ teaspoon turmeric powder
2 green or red chiles, seeded and diced
1½ tablespoons peeled and minced fresh ginger
3 cloves garlic, pressed or minced
20 curry leaves (see Note on page 6)
1½ teaspoons sea salt
1 yellow onion, sliced into quarter moons
1 tablespoon freshly squeezed lemon juice
¼ cup minced fresh cilantro
1 tablespoon toasted sesame oil
1 teaspoon brown mustard seeds
½ teaspoon turmeric powder
2 green or red chiles, seeded and diced
1½ tablespoons peeled and minced fresh ginger
3 cloves garlic, pressed or minced
20 curry leaves (see Note on page 6)
1½ teaspoons sea salt
1 yellow onion, sliced into quarter moons
1 tablespoon freshly squeezed lemon juice
¼ cup minced fresh cilantro
1. Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes.
2. Meanwhile, place a large sauté pan over medium heat. Add the oil, mustard seeds, turmeric, chiles, ginger, garlic, curry leaves, and salt and stir well until the mustard seeds begin to pop.
3. Add the onion and sauté until translucent, for 3 to 5 minutes. Add the steamed potatoes, stir well, then use a fork to mash them up. When most of the potato is mashed, stir until the flavors and colors are distributed. You may want to use a little water to keep the potatoes from sticking to the pan while mashing and stirring.
4. Turn off the heat, add the lemon juice and cilantro, and stir well. The filling can be eaten alone or stuffed into a dosa wrapper.
POTATOES AND SPINACH (ALOO SAAG)
Aloo
is potato and
saag
is spinach, and when the two are combined it is simply divine. It’s a creative way to include spinach in your diet. The soy milk imparts a creaminess to the dish that melts in your mouth. Serve with Rice Pilau (page 9), roti (page 17), or an entrée such as Tofu Tikka Masala (page 33).
is potato and
saag
is spinach, and when the two are combined it is simply divine. It’s a creative way to include spinach in your diet. The soy milk imparts a creaminess to the dish that melts in your mouth. Serve with Rice Pilau (page 9), roti (page 17), or an entrée such as Tofu Tikka Masala (page 33).
SERVES 4 TO 6
1 large potato, ½-inch cubes (1½ cups)
2 teaspoons fenugreek seeds
2 teaspoons brown mustard seeds
2 teaspoons curry powder
1 teaspoon chile powder
1 tablespoon sesame oil
1 small yellow onion, diced (1 cup)
1 tablespoon minced garlic
1 tablespoon peeled and
minced fresh ginger
2 small tomatoes, chopped (1¼ cups)
2 (10-ounce) packages frozen spinach,
defrosted and strained
(if using fresh spinach, 2 cups
cooked spinach)
1 teaspoon ground coriander
1¼ cups soy milk
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper,
or to taste
2 teaspoons fenugreek seeds
2 teaspoons brown mustard seeds
2 teaspoons curry powder
1 teaspoon chile powder
1 tablespoon sesame oil
1 small yellow onion, diced (1 cup)
1 tablespoon minced garlic
1 tablespoon peeled and
minced fresh ginger
2 small tomatoes, chopped (1¼ cups)
2 (10-ounce) packages frozen spinach,
defrosted and strained
(if using fresh spinach, 2 cups
cooked spinach)
1 teaspoon ground coriander
1¼ cups soy milk
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper,
or to taste
1. Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes.
2. While the potatoes are steaming, place a large saucepan over medium heat. Add the fenugreek seeds, mustard seeds, curry powder, and chile powder and stir constantly for 1 to 2 minutes. Add the sesame oil, onion, garlic, and ginger, and stir constantly for a few minutes.
3. Add the tomatoes and stir frequently for a few more minutes, adding a small amount of water if necessary to prevent sticking. Lower the heat to simmer, add the spinach and the remaining ingredients except the potatoes, and cook for 10 minutes, stirring occasionally.
4. When the potatoes are done steaming, add to the spinach mixture and gently mix well.
Variations• Try adding 1 bag of defrosted frozen peas along with the spinach in step 3.
• Add ¼ cup minced fresh cilantro before serving.
• Replace the fenugreek seeds with mustard seeds or cumin seeds.
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