The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (9 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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Whisk all of the ingredients together and store in a glass container.
Variations• You can add ½ teaspoon cayenne to spice it up.
• Try adding 1 tablespoon ground fennel seeds.
• Grate the nutmeg fresh with a nutmeg grater—a wonderful kitchen gadget!
• You can toast the coriander, cumin, black pepper, and cloves before grinding (see the toasting variation in curry powder on page 44).
PART TWO
The Cuisine of Thailand
W
hen you remember Thailand, images of crystalline seas, verdant hillsides, and lavish palaces linger in the background of your mind, overshadowed by some of the best food on the planet. Even if you only have a layover in Bangkok, you simply must get into town and eat the food. You can become a raw foodist when you get home. But when you’re there, eat green curry. Eat it as often as you can, order it for breakfast, and when you think it would be silly to eat any more, eat one more for us.
hen you remember Thailand, images of crystalline seas, verdant hillsides, and lavish palaces linger in the background of your mind, overshadowed by some of the best food on the planet. Even if you only have a layover in Bangkok, you simply must get into town and eat the food. You can become a raw foodist when you get home. But when you’re there, eat green curry. Eat it as often as you can, order it for breakfast, and when you think it would be silly to eat any more, eat one more for us.
Thai food has power-packed flavor in every mouthful. Whether it’s brothy Galangal Lemongrass Soup or coconut-milk-based Massaman Curry, Thai food never fails in flavor. And if you are an intense spice lover, you will meet your match in Thailand. Seemingly everything from the luscious Green Papaya Salad to the scintillating Red Curry leaps off the plate with chile pepper goodness. Thankfully, in your own kitchen, you can easily control the spice level of each dish.
Once your kitchen is stocked with the component flavors of Thai cuisine, you can create a fusion of your own devising with seasonal produce and your unique culinary style. We’ve combined the best of both worlds in this chapter with healthy, delicious renditions of authentic Thai classics such as Thai Basil Eggplant and Thom Kha Pak (Thai Coconut Vegetable Soup) alongside our own inventions like the Kaffir Lemongrass Tofu Cutlets and Funky Thai Salsa. Use these recipes to re-create the taste of Thailand and then sit back, relax, and enjoy yourself in true Thai fashion.
The Asian Pantry: Thailand
Coconut Milk:
Made from the meat of mature coconuts, this sweet, milky white liquid is used throughout Asia, frequently as the base for curries. Coconut milk is different than coconut water or juice, which is the clear liquid found inside the coconut. See page 234 for our homemade Coconut Milk recipe.
Made from the meat of mature coconuts, this sweet, milky white liquid is used throughout Asia, frequently as the base for curries. Coconut milk is different than coconut water or juice, which is the clear liquid found inside the coconut. See page 234 for our homemade Coconut Milk recipe.
Fish-Free Sauce:
The use of fish sauce is extremely popular in Thai cuisine. Our version on page 85 uses the sea vegetable arame to create the flavor of the sea. We also use Bragg’s Liquid Aminos as a substitute. The liquid aminos are a soy-based salt substitute that contains the essential amino acids.
The use of fish sauce is extremely popular in Thai cuisine. Our version on page 85 uses the sea vegetable arame to create the flavor of the sea. We also use Bragg’s Liquid Aminos as a substitute. The liquid aminos are a soy-based salt substitute that contains the essential amino acids.
Galangal (Thai Ginger):
This is a large knobby rhizome with a unique earthy flavor. If you cannot find fresh galangal, substitute regular fresh ginger. Do not use the dried and powdered versions of galangal, which just are not the same.
This is a large knobby rhizome with a unique earthy flavor. If you cannot find fresh galangal, substitute regular fresh ginger. Do not use the dried and powdered versions of galangal, which just are not the same.
Green Papaya:
Green papaya is immature papaya rather than unripe papaya. Unripe papaya will still look slightly orange or pinkish inside. Immature papaya is whitish with a touch of green. The papaya is picked at a young age when the enzyme levels are at their peak, making green papaya a highly nutritious antioxidant.
Green papaya is immature papaya rather than unripe papaya. Unripe papaya will still look slightly orange or pinkish inside. Immature papaya is whitish with a touch of green. The papaya is picked at a young age when the enzyme levels are at their peak, making green papaya a highly nutritious antioxidant.
Jasmine Rice:
An aromatic long-grain white rice with a distinct floral note, jasmine rice is commonly cultivated and eaten across Thailand. See page 230 for cooking instructions.
An aromatic long-grain white rice with a distinct floral note, jasmine rice is commonly cultivated and eaten across Thailand. See page 230 for cooking instructions.
Kaffir Lime Leaf:
If your neighbor doesn’t have a kaffir lime tree, you can find the leaves, fresh and dried, in specialty markets or ask your grocer to order some for you. The zest from regular limes makes a fine substitute. In general, you can replace each kaffir lime leaf with ½ teaspoon lime zest.
If your neighbor doesn’t have a kaffir lime tree, you can find the leaves, fresh and dried, in specialty markets or ask your grocer to order some for you. The zest from regular limes makes a fine substitute. In general, you can replace each kaffir lime leaf with ½ teaspoon lime zest.
Lemongrass:
A tall grass that provides a wonderful burst of lemon flavor, fresh lemongrass is more available than the kaffir lime leaf, and it’s very easy to grow.
A tall grass that provides a wonderful burst of lemon flavor, fresh lemongrass is more available than the kaffir lime leaf, and it’s very easy to grow.
It can be stored frozen to have around when not in season. When lemongrass is called for in recipes, trim the very bottom off, remove the outer layer, and use the white part only.
Palm Sugar:
Thais frequently add a little sugar to their food. In the past, palm sugar, a brownish sugar with a deep rich flavor, was the sweetener of choice. These days, white sugar is most commonly available although there is a growing specialty market for palm sugar made the old-fashioned (and therefore pricier) way. We like to replace the more typical white sugar with agave nectar, which also doesn’t interfere with the color of the dish.
Thais frequently add a little sugar to their food. In the past, palm sugar, a brownish sugar with a deep rich flavor, was the sweetener of choice. These days, white sugar is most commonly available although there is a growing specialty market for palm sugar made the old-fashioned (and therefore pricier) way. We like to replace the more typical white sugar with agave nectar, which also doesn’t interfere with the color of the dish.
Sriracha Sauce:
Sriracha is a chile sauce typically made with Thai red peppers. It is frequently used to spice up everything from green papaya salad to Pad Thai. Sriracha can usually be found in the Asian food section of grocery stores or see page 86 for our homemade Sriracha sauce.
Sriracha is a chile sauce typically made with Thai red peppers. It is frequently used to spice up everything from green papaya salad to Pad Thai. Sriracha can usually be found in the Asian food section of grocery stores or see page 86 for our homemade Sriracha sauce.
Sticky Rice:
Also known as sweet rice or glutinous rice, this short-grain rice is particularly sticky when cooked. The stickiness does not come from any gluten but rather from starches. It is traditionally steamed in a banana leaf. We use it in our Thai desserts.
Also known as sweet rice or glutinous rice, this short-grain rice is particularly sticky when cooked. The stickiness does not come from any gluten but rather from starches. It is traditionally steamed in a banana leaf. We use it in our Thai desserts.
Thai Basil:
With smaller leaves and a purple stem, this variety of basil has a strong and slightly licorice flavor. Thai basil is used in Vietnamese as well as Thai cuisine.
With smaller leaves and a purple stem, this variety of basil has a strong and slightly licorice flavor. Thai basil is used in Vietnamese as well as Thai cuisine.
BANANA PANCAKES
In a country short on Western-style breakfast foods, these pancakes really hit the spot! Usually served as big as the plate and sprinkled with a touch of powdered sugar, they are enough to power you up for a good long morning of sight-seeing. Keep the heat low to cook all the way through the pancake without burning the bananas. Serve as they are, with maple syrup, or topped with a dab of vegan butter and a sprinkling of powdered sugar.
MAKES EIGHT 4-INCH FLAPJACKS
½ cup spelt flour
½ cup brown rice flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon, optional
2 cups thinly sliced banana
(about 3 medium bananas)
1¼ cups water
1 tablespoon safflower, coconut,
or other oil or melted Earth Balance
vegan butter, plus more for cooking
2 tablespoons maple syrup
½ teaspoon vanilla extract,
preferably alcohol-free
1 teaspoon granulated
organic sugar, optional
½ cup brown rice flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon, optional
2 cups thinly sliced banana
(about 3 medium bananas)
1¼ cups water
1 tablespoon safflower, coconut,
or other oil or melted Earth Balance
vegan butter, plus more for cooking
2 tablespoons maple syrup
½ teaspoon vanilla extract,
preferably alcohol-free
1 teaspoon granulated
organic sugar, optional
1. Sift the spelt flour, rice flour, baking powder, salt, and cinnamon, if using, into a large mixing bowl. Whisk together well, making sure there are no lumps.
2. Using a standing mixer with the whisk attachment or a hand mixer, whip ½ cup of the bananas for 20 seconds or until well blended and a little bit fluffy. Add the water, oil, maple syrup, and vanilla and continue to whisk until creamy and well blended.
3. Turn the heat under a griddle or other pan to low and allow the pan to heat up while you proceed with the batter. You may need to lightly oil the pan. Add the wet ingredients to the flour mixture and use a spoon or rubber spatula to stir until the batter is uniform. Be careful not to overmix the batter.
4. When the griddle or skillet is very hot, use a cup measuring cup to form as many pancakes as room allows. Working quickly, cover the tops of the pancakes with the remaining banana slices. You can push the slices in just a little, which will spread the batter out some. If you like, sprinkle the bananas with a little of the sugar.
5. Flip the pancakes when there are bubbles on top and they smell toasty. (Note that there won’t be as much bubbling as there is with regular pancakes. The smell and perhaps a tiny bit of smoke will be the best way to tell if they are ready to flip.) Continue to cook on the banana side for about 2 minutes. Repeat with the remaining batter. Serve immediately.
GALANGAL LEMONGRASS SOUP
Though all soups benefit from spending hours simmering on the stovetop to allow the full flavors of the dish to sing in perfect harmony, those of us short on time can also choose to increase the flavor ingredients for a similar effect. In this case, using a larger than normal amount of lemongrass, kaffir lime leaves, and galangal counteracts the limited cooking time while providing you that symphonic splendor you deserve. Served with rice noodles, this dish can be a satisfying light meal.
SERVES 4 TO 6
8 cups water or vegetable stock (see page 228)
3 stalks lemongrass, bottoms and outer stalks removed
4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest
2-inch piece galangal, thinly sliced, or 2 tablespoons
peeled and minced fresh ginger
4 cloves garlic, pressed or minced
1 red chile, seeded and diced
1 cup thinly sliced carrot
1 (15-ounce) can straw mushrooms, or
1½ cups sliced cremini mushrooms
1 handful green beans or snow peas, thinly sliced (about ½ cup)
8 to 10 cherry tomatoes, quartered (about 1 cup)
¼ cup Bragg’s Liquid Aminos, soy sauce, or a combination
1 lemon or lime, juiced
¼ cup thinly sliced green onion
2 tablespoons minced fresh cilantro
3 stalks lemongrass, bottoms and outer stalks removed
4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest
2-inch piece galangal, thinly sliced, or 2 tablespoons
peeled and minced fresh ginger
4 cloves garlic, pressed or minced
1 red chile, seeded and diced
1 cup thinly sliced carrot
1 (15-ounce) can straw mushrooms, or
1½ cups sliced cremini mushrooms
1 handful green beans or snow peas, thinly sliced (about ½ cup)
8 to 10 cherry tomatoes, quartered (about 1 cup)
¼ cup Bragg’s Liquid Aminos, soy sauce, or a combination
1 lemon or lime, juiced
¼ cup thinly sliced green onion
2 tablespoons minced fresh cilantro
1. Place the water in a large pot and begin heating over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object. Add to the pot with the lime leaves, galangal, garlic, and chile pepper. Cover and cook for 10 minutes.
2. Add the carrot, mushrooms, green beans, and tomatoes and cook for at least 5 minutes more, or until the carrots are soft.
3. Remove from the heat and add the Bragg’s, lemon juice, green onion, and cilantro. Stir well and remove the lemongrass before serving hot.
THAI COCONUT VEGETABLE SOUP (THOM KHA PAK)
Simple and satisfying, this soup will have your guests
oohhing
and
aahhing.
If you aren’t serving all of this soup immediately, you may want to leave the cabbage on the side. Portion out some shredded cabbage to each bowl (it will shrink down quite a bit when it gets hot), add the soup, and stir.
oohhing
and
aahhing.
If you aren’t serving all of this soup immediately, you may want to leave the cabbage on the side. Portion out some shredded cabbage to each bowl (it will shrink down quite a bit when it gets hot), add the soup, and stir.
SERVES 8
6 cups water or vegetable stock (see page 228)
1 stalk lemongrass, bottoms and outer stalks removed
2 (14-ounce) cans coconut milk
2-inch piece fresh ginger, peeled
2 kaffir lime leaves, or 1 teaspoon lime zest
4 cups assorted chopped vegetables (carrots, zucchini, broccoli, eggplant, mushrooms)
1 cup yellow onion, sliced into quarter moons
2 red or green chiles, seeded and diced
1 lime, juiced
¼ cup Bragg’s Liquid Aminos
1 teaspoon sea salt, or to taste
¼ cup minced fresh cilantro
4 cups shredded napa cabbage, lightly packed
1 cup mung bean sprouts, optional garnish
1 stalk lemongrass, bottoms and outer stalks removed
2 (14-ounce) cans coconut milk
2-inch piece fresh ginger, peeled
2 kaffir lime leaves, or 1 teaspoon lime zest
4 cups assorted chopped vegetables (carrots, zucchini, broccoli, eggplant, mushrooms)
1 cup yellow onion, sliced into quarter moons
2 red or green chiles, seeded and diced
1 lime, juiced
¼ cup Bragg’s Liquid Aminos
1 teaspoon sea salt, or to taste
¼ cup minced fresh cilantro
4 cups shredded napa cabbage, lightly packed
1 cup mung bean sprouts, optional garnish
1. Place the water in a large pot over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object, and add it to the pot. Using a blender, combine about half of the coconut milk with the ginger, and lime leaves on high speed for 20 seconds or until there are no chunks. Add the remaining coconut milk and blend for 5 to 10 seconds to incorporate. Pour this mixture into the water and continue cooking over medium heat while you prepare the vegetables.
2. Place each vegetable into the soup pot as you go, starting with the hardest, longest-cooking veggies. Add the onion and chiles, cover, and heat for 10 minutes or until all the veggies are tender.
3. Add the lime juice, Bragg’s, and salt, and stir. Cook for 2 more minutes and taste. If you think the soup needs more lemongrass, ginger, or kaffir lime, blend more now with ½ cup of the broth. Otherwise, add the cilantro and cabbage, stir well, and remove the lemongrass stalks. Serve immediately, garnished with mung bean sprouts, if using.
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