The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (10 page)

GREEN PAPAYA SALAD

As we noted earlier in this section, you may want to ask your grocer if the papaya is immature papaya or just unripe. If you simply cannot find immature papaya, go for the unripe papaya as the next best choice. Rather than grating the papaya you can use a mandoline, which yields longer, thicker julienne strips. They take longer to absorb the dressing, but they do not get as soggy as the grated papaya does over time. Using a spice or coffee grinder to grind the lime leaves works best, but a mortar and pestle are the time-honored tradition. Serve this refreshing salad with Thai Summer Rolls (page 59), Red Curry vegetables (page 70), or Pad Thai (page 66).

1. Place the green papaya in a mixing bowl and cover with the juice of ½ of the lime. Toss well to coat the papaya.

2. Add the carrots, ground lime leaves, garlic, cilantro, agave, Bragg’s, crushed red pepper, sea salt, and the remaining lime juice and toss well.

3. Serve on individual plates topped with a tomato and cashews.

• Replace the papaya with jicama for a unique twist.

CUCUMBER SALAD WITH PEANUTS AND CHILE

This salad is a simple and sublime palette cleanser. The playfulness of the mint, chile pepper, vinegar, and agave makes this salad dance in your mouth. Serve alongside very flavorful curries such as Massaman Curry (page 78) or Madras Curry (page 25), or simply serve this salad over lettuce.

1. Cut the peeled cucumbers in half. Use a small spoon to scoop out the seeds, then cut them into ¼-inch slices.

2. Add the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge until ready to serve.

COOKED MIXED VEGETABLES (YUM TAVOY)

This is quite a decadent way to enjoy your veggies—they melt in your mouth with the creamy coconut sauce. Feel free to replace the galangal with ginger and to replace the Thai basil with sweet basil or your favorite herb. Serve as a side dish with Pad Thai (page 66) or Kaffir Lemongrass Tofu Cutlets (page 73).

1. Place the coconut milk in a large sauté pan on medium-low heat. Add the remaining ingredients except the basil, and cook until the broccoli and carrots are just tender, for 8 to 10 minutes, gently stirring frequently.

2. Remove the lemongrass and kaffir lime leaves, if using. Add the Thai basil and gently stir well before serving.

TOMATO MUNG BEAN SALAD

This is a simple and light salad that makes use of common ingredients in a Thai kitchen. If you have time, allow this dish to sit in the fridge for 20 minutes; the flavor enhances with time. Enjoy as a side dish when served with Kaffir Lemongrass Tofu Cutlets (page 73) or Pad Thai (page 66).

Combine all of the ingredients in a large mixing bowl and gently mix well.

THAI VINAIGRETTE

Add the tastes of Thailand to your salads with this simple and zesty dressing.

Combine all of the ingredients in a strong blender and blend until liquefied. Store in a glass container in the refrigerator for up to 4 days.

FUNKY THAI SALSA

This salsa combines traditional Thai flavors with a Mexican American favorite. Why not? It’s fun to surprise people with bold new flavors. Though you can certainly use this salsa with Thai Summer Rolls (page 59), in wraps, or as a topping on Rice Pilau (page 9), it makes a fun dip for chips or cucumber slices.

1. Place ¼ cup of the tomatoes and ¼ cup of the mango into a blender. Place the remaining tomatoes and mango together with the avocado and red onion in a mixing bowl. Cover with the lime juice and stir well to keep the avocado from browning.

2. Add the kaffir lime leaf, lemongrass, and Bragg’s to the blender and blend starting on low speed and increasing to high speed for 15 seconds or until the lime leaf and lemongrass are finely blended. Pour over the tomato mixture, scraping the sides of the blender to get all of the goods out.

3. Add the cilantro, sprinkle with salt, and stir. Serve immediately or refrigerate for up to two days.

THAI SUMMER ROLLS

Summer rolls make a pretty package out of all manner of fresh summer vegetables and fruits as well as noodles, rice, or tofu. Once you get the hang of the technique used here, the sky’s the limit as far as what you can stuff into these rolls. Serve with peanut sauce (page 64), Mango Ginger Sauce (page 61), Dim Sum Dipping Sauce (page 101), Nuoc Cham (page 192), or Funky Thai Salsa (page 58).

1. Preheat the oven or toaster oven to 350°F. Slice the tofu into six rectangles about 4 to 5 inches long. Place in a baking dish, pour the soy sauce over the top and roll them around a bit to coat them in the soy sauce. Place in the oven and bake for 10 to 15 minutes. Set them aside and allow them to cool.

2. Boil water in a pot or tea kettle. Place the noodles in a bowl, cover with the boiling water, and stir them occasionally for 5 to 8 minutes while you prepare the other veggies. Strain and allow them to cool.

3. After all of the filling ingredients are prepared, add warm water to a large bowl or casserole dish large enough to fit the rice paper wrappers. Dip one of the wrappers in the water to soak and lay it on a clean work surface. Lay another soaked wrap above the first one, overlapping by a couple of inches into an eight formation. Arrange a small amount (about one-eighth) of each of the filling ingredients on the first rice paper.

4. When the rice paper is soft and flexible, fold up the end of the wrapper that is closest to you, then fold in the sides. Continue to roll and tuck in the sides until the whole thing is sealed together in a happy little roll. Be sure to press firmly as you roll in order to keep the roll tightly packed. This way they will slice in half without spilling their insides and are easier to eat. Slice and serve immediately or cover with a damp cloth in the refrigerator for up to 2 days.

TEMPEH LETTUCE WRAPS WITH MANGO GINGER SAUCE

The handheld wrap is a popular item throughout Asia, with many cultures adding their own favorite ingredients. Here we use roasted or grilled tempeh as the main component. The mango ginger sauce can also be served as a dipping sauce for Nori Rolls (page 157), Tempura Vegetables (page 142), or Samosas (page 7).