The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (5 page)

TAMARIND SWEET POTATOES

Tamarind is a sour and slightly sweet fruit that grows in Asia and North Africa. If you are going to delve into Asian cuisine, purchasing tamarind is a must. Many varieties are available in Asian and specialty markets in the form of pulp, paste, or a puree with a syrupy consistency. Some are sweetened, some aren’t. You may need to adjust this recipe based on the type of tamarind you use (see Note). Use this sauce as a dipping sauce for Samosas (page 7) or Tibetan Dumplings (page 200).

TAMARIND SAUCE

1. Place the sweet potatoes in a steamer basket in a 3-quart pot with an inch of water. Steam until the sweet potatoes are just tender and a knife can easily pass through them, approximately 10 minutes.

2. Meanwhile, prepare the tamarind sauce by combining all of the ingredients in a strong blender and blending until pureed.

3. When the potatoes are cooked, place them in a large bowl with the tamarind sauce, add the salt, and gently mix well.

Note: Given the differences in consistency, tanginess, and sweetness of the various tamarind products available on the market, some creative experimentation may be necessary on your part for this recipe. The tamarind paste called for tends to be tangier and more watery than the pulp. If you do use the pulp, add a teaspoon of freshly squeezed lime juice and 2 tablespoons of water to attain the desired result. If you use a sweetened variety of tamarind, adjust the agave nectar to taste.

OKRA MASALA (BHINDI MASALA)

Okra originates in the tropics, and its name is of West African origin. Also called “lady fingers” for its unique shape, okra is one of the most popular veggies in Western India. It has a gelatinous texture that some people require getting used to. Persist beyond this and you will be treated to a true culinary delicacy. As was noted earlier,
masala
is of South Indian origin and refers to a mixture of spices; here we use the curry spices and garam masala (see page 45). Serve as a side dish with Tofu Tikka Masala (page 33), Tempeh Vindaloo (page 28), or Tempeh Vegetable Korma (page 30).

1. Place the oil in a large sauté pan over medium-high heat. Add the cumin, curry powder, and chile powder and cook for 1 minute, stirring constantly. Add the garlic and ginger and cook for another minute, stirring constantly. Add the onion and cook for 5 minutes, stirring frequently.

2. Add the okra and water and cook for 5 minutes, stirring frequently. Add the tomato and garam masala and cook until the okra is just tender, approximately 5 minutes. Add more water if necessary to prevent sticking.

3. Add the salt, pepper, cayenne, and cilantro, and gently mix well before serving.

ROCKIN’ ROTI

If you started making roti at a very young age like girls in India have for centuries, you’d be cranking out perfectly round, moist, and thin rotis by adolescence. Well, there is no time like the present. Using a rolling pin and keeping the dough from sticking to it are the two major hiccups along the road to perfect rotis. But just like that little engine that could, if you persevere, you will find that practice really does make perfect. We believe in you! And the reward is homemade bread, hot off the skillet. You just need to be willing to sacrifice the first few attempts. Then you’re in the clear.

1. Mix 1½ cups of the flour and the salt together in a bowl with your hands. Add the water slowly, pulling all of the flour into it until you have a soft, moist dough. Knead it for 2 minutes. Divide the dough into four pieces and roll those pieces between your palms to form balls. Lightly oil a bowl or plate to place the dough balls on. Let them sit for 10 to 15 minutes.

2. Place the remaining 1 cup of flour on a plate. Apply a very light coat of oil to the dough balls as well as to a rolling pin. Dip one ball into the flour, making sure that the entire ball is covered. Lay it on a clean, dry surface or cutting board and roll it into a circle about 5 to 6-inches in diameter (about ⅛ inch in thickness). You will most likely want to dip it back into the flour (on both sides) once or twice while you are rolling it out.

3. Heat an iron (or nonstick) skillet and lightly coat it with oil. Place the freshly rolled roti onto it, making sure it lays flat. Within seconds the color will start to change and bubbles will appear. Give it about 25 seconds before flipping. Repeat on the other side.

4. Flip the roti over one more time and press down on it with a flat spatula. Keep moving the roti around and gently press down any air holes that puff up. After you’ve covered the whole roti a couple of times, flip it over and repeat the process. This time the roti will puff up even more. After you’ve finished the second side, either serve the roti piping hot with some vegan butter or place it on a plate and cover with a dry towel while you move on to the remaining rotis.

CAULIFLOWER CHICKPEA SUBJI

A popular combination, these two hardy ingredients are commonly used in Indian cooking. Dishes like this prove how easy it is to create robust flavors in a short period of time. Cooking the veggies in the sauce infuses them, leaving them potent and ready to burst with flavor. You can use the same technique with any foods and flavors you enjoy. Serve this dish alongside Coconut Spinach Rice (page 10) or Shahi Paneer (page 26).

1. Using a blender, combine the onion, ginger, garlic, cilantro, cardamom, cinnamon, salt, and ¼ cup of the water. Blend together for 30 to 40 seconds or until it’s a saucy consistency.

2. Heat a sauté pan over medium heat and then add the oil, mustard seeds, and turmeric. Stir frequently until the mustard seeds begin to pop. Add the onion mixture and stir well for 1 to 2 minutes.

3. Add the cauliflower, chickpeas, carrots, and the remaining ½ cup of water. Cover and let cook for 5 to 10 minutes, or until tender. Uncover and stir, allowing to cook for 2 to 3 more minutes to let some of the liquid evaporate. Serve hot.

POTATO PEA CURRY (ALOO GOBI)

Rich, bursting with flavor, and satisfying, this dish rocks the house. Though aloo gobi is traditionally served with dishes equally as flavorful, you may be content with a simple Rice Pilau (page 9) and a side salad (page 6). Flavor like this goes a long way. You can take it a step further and add a refreshing chutney (pages 40-42).

1. Place the chopped potatoes in a colander. Rinse under cold water for 30 seconds and let drain.

2. In a large sauté pan or pot, heat the safflower oil over medium heat and add the onion, ginger, and salt. Stir frequently until the onion turns golden, about 6 minutes.

3. Add the potatoes, coriander, cumin, turmeric, cayenne, and maple syrup and stir well. Add 1 cup of the water (or enough water to almost cover the potatoes), cover, and lower the heat to medium-low. Cook for 15 minutes or until a fork can easily pierce the potatoes.

4. Add the peas, garam masala, and the remaining 1 cup of water. Stir well, allowing some of the potato to crumble. Use a fork to mash up some of the potato, making a thicker sauce for the dish (remembering that it will get thicker as it cools). Stir in the lime juice and cilantro and remove from the heat.