The 30-Minute Vegan's Taste Of The East Part 10

Variations Replace the vegetables with 6 to 8 cups of a.s.sorted chopped vegetables, such as broccoli, cauliflower, potatoes, yams, kale, or your favorites. Replace the vegetables with 6 to 8 cups of a.s.sorted chopped vegetables, such as broccoli, cauliflower, potatoes, yams, kale, or your favorites. Add marinated and roasted tofu or tempeh cubes (see page 227). Add marinated and roasted tofu or tempeh cubes (see page 227). Chefs' Tips and Tricks Chefs' Tips and Tricks When steaming vegetables, place the hardier vegetables in the steamer first. Add softer vegetables later in the steaming process. When steaming vegetables, place the hardier vegetables in the steamer first. Add softer vegetables later in the steaming process.

TIBETAN DUMPLINGS (MOMOS).

"Momos" to those in the know, these delightful dumplings are an extremely popular dish in the Tibetan community. They can be steamed, baked, or fried as you wish. For steaming, we recommend using a bamboo steamer. Serve with soy sauce or a dipping sauce such as Dim Sum Dipping Sauce (page 101), Mango Ginger Sauce (page 61), or Sweet and Sour Sauce (page 103). It is a bit of a stretch to finish this recipe within 30 minutes, but give it your best shot and you will come close.

MAKES 6 LARGE MOMOS MAKES 6 LARGE MOMOS.

FILLING.

2 tablespoons sesame oil cup diced yellow onion 1 tablespoon peeled and minced fresh ginger 2 cloves garlic, pressed or minced cup diced mushrooms cup diced cabbage cup grated extra-firm tofu (see page 226) 2 teaspoons soy sauce to teaspoon crushed red pepper flakes teaspoon sea salt DOUGH.

1 cups whole wheat pastry flour, unbleached white flour, or white spelt flour teaspoon sea salt to cup water 1. Place the sesame oil in a small saute pan over medium-high heat. Add the onion, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently. Add the remaining filling ingredients and cook for 5 minutes, stirring frequently. Remove from the heat. 1. Place the sesame oil in a small saute pan over medium-high heat. Add the onion, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently. Add the remaining filling ingredients and cook for 5 minutes, stirring frequently. Remove from the heat. 2. Place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough. Knead the dough for a few minutes and place on a clean, lightly floured surface. Dough should be slightly moist and flexible. Roll into a log about 12 inches long. 2. Place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough. Knead the dough for a few minutes and place on a clean, lightly floured surface. Dough should be slightly moist and flexible. Roll into a log about 12 inches long. 3. Place a bamboo or lightly oiled steel steamer basket in a large pot with 1 inch of water and bring to a boil. Cut the dough into six pieces. Roll each piece to form a very thin 6-inch diameter circle. Place 1 heaping tablespoon of the filling in the center of the circle. Fold in half to form a semicircle and pinch the edges to seal tightly. 3. Place a bamboo or lightly oiled steel steamer basket in a large pot with 1 inch of water and bring to a boil. Cut the dough into six pieces. Roll each piece to form a very thin 6-inch diameter circle. Place 1 heaping tablespoon of the filling in the center of the circle. Fold in half to form a semicircle and pinch the edges to seal tightly. 4. Place each dumpling in the steamer basket and steam for 7 minutes. Make sure the dumplings are not touching as they have a tendency to stick together. Serve warm. 4. Place each dumpling in the steamer basket and steam for 7 minutes. Make sure the dumplings are not touching as they have a tendency to stick together. Serve warm.

Variations Saute the dumplings in a high-heat oil such as safflower until crisp on both sides. Saute the dumplings in a high-heat oil such as safflower until crisp on both sides. You can bake the dumplings by placing them on a well-oiled baking sheet and baking for 15 minutes in a 400F oven. You can bake the dumplings by placing them on a well-oiled baking sheet and baking for 15 minutes in a 400F oven. For a quicker version, replace the dough with wonton wrappers or gyoza wrappers (see page 91). For a quicker version, replace the dough with wonton wrappers or gyoza wrappers (see page 91). East Meets West: Tibet East Meets West: Tibet Controversially a part of China since the 1950s, Tibet sits at 16,000 feet above sea level and is thus the highest inhabited region on Earth. Known for centuries as the crossroads of Asia, Tibet became a household word in the United States in 1997 when two movies were released within months of each other. Controversially a part of China since the 1950s, Tibet sits at 16,000 feet above sea level and is thus the highest inhabited region on Earth. Known for centuries as the crossroads of Asia, Tibet became a household word in the United States in 1997 when two movies were released within months of each other. Seven Years in Tibet Seven Years in Tibet stars Brad Pitt as an Austrian mountaineer, and stars Brad Pitt as an Austrian mountaineer, and Kundun Kundun (directed by Martin Scorsese) chronicles the life of the Fourteenth Dalai Lama. (directed by Martin Scorsese) chronicles the life of the Fourteenth Dalai Lama. The Fourteenth Dalai Lama (known in the West simply as The Fourteenth Dalai Lama (known in the West simply as the the Dalai Lama) has managed to become an extremely highly regarded international amba.s.sador of peace and compa.s.sion. Though he is the spiritual leader of the Tibetan Buddhist religion, he promotes harmony among all religions. His name is familiar throughout the West due to his many speaking engagements, television appearances, and the somewhat popular Free Tibet campaign with its flags and b.u.mper stickers. Dalai Lama) has managed to become an extremely highly regarded international amba.s.sador of peace and compa.s.sion. Though he is the spiritual leader of the Tibetan Buddhist religion, he promotes harmony among all religions. His name is familiar throughout the West due to his many speaking engagements, television appearances, and the somewhat popular Free Tibet campaign with its flags and b.u.mper stickers.

TIBETAN NOODLE SOUP (THENTHUK).

Thenthuk is a hardy soup in which the "noodles" are actually small pieces of dough. It will definitely keep you warm and happy in the high Himalayas. Create your own designer thenthuk by adding what's fresh in your garden. Serve with a warm cup of Korean Toasted Barley Tea (page 219).

SERVES 4 TO 6 SERVES 4 TO 6.

"NOODLES"

cup spelt flour teaspoon sea salt 3 tablespoons water SOUP BASE SOUP BASE 6 cups water or vegetable stock ( see page 228) 1 small onion, chopped 4 cloves garlic, chopped 1 hot chile pepper, seeded and diced, or 3 dried red chiles 1 tomato, chopped 2 cups small cauliflower flowerets 1 cup chopped cabbage 3 tablespoons soy sauce 1 teaspoon sea salt, or to taste 2 cups chopped kale or spinach 2 tablespoons minced fresh cilantro 1. Make the "noodles": place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough. 1. Make the "noodles": place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough. 2. Place the water in a large pot over medium-high heat. Add the remaining soup ingredients except the kale and cilantro and bring to a boil, stirring occasionally. Lower the heat to medium and cook until the cauliflower is just soft. 2. Place the water in a large pot over medium-high heat. Add the remaining soup ingredients except the kale and cilantro and bring to a boil, stirring occasionally. Lower the heat to medium and cook until the cauliflower is just soft. 3. Pinch off small pieces of the dough, flatten with your fingers, and add them to the soup. Cook for 5 minutes, stirring occasionally. Add the kale and cilantro, cook for 2 minutes longer, and mix well before serving. 3. Pinch off small pieces of the dough, flatten with your fingers, and add them to the soup. Cook for 5 minutes, stirring occasionally. Add the kale and cilantro, cook for 2 minutes longer, and mix well before serving.

Variations Replace the vegetables with potatoes, broccoli, squash, carrots, zucchini, or mushrooms. Replace the vegetables with potatoes, broccoli, squash, carrots, zucchini, or mushrooms. Try adding roasted tofu or tempeh cubes (see page 227). Try adding roasted tofu or tempeh cubes (see page 227).

NEPALESE DHAL BHAT.

Mark feasted daily on local versions of this rural Nepal staple during his trek in the Himalayas. It typically consists of lentils and whatever vegetables happen to be available. It is served with rice and makes a filling and grounding meal. To prepare this dish in 30 minutes, start on the lentils before you begin chopping any vegetables.

SERVES 6 SERVES 6.

2 tablespoons sesame oil 2 teaspoons c.u.min seeds 1 teaspoons coriander seeds cup red lentils or split mung beans 5 cups water or vegetable stock (see page 228) 1 yellow onion, diced (1 cups) 1 tablespoons peeled and minced fresh ginger 3 to 4 garlic cloves, chopped 1 tablespoon seeded and diced hot chile pepper 1 cup chopped cauliflower flowerets 1 carrot, thinly sliced 1 cup chopped cabbage 1 tomato, chopped 2 teaspoons tamarind paste or 1 tablespoon freshly squeezed lemon or lime juice 2 teaspoons sea salt, or to taste 1 tablespoon soy sauce, or to taste 3 tablespoons minced fresh cilantro 1. Place the sesame oil in a large pot over medium-high heat. Add the c.u.min seeds and coriander seeds and stir well. Add the lentils and water and stir well. 1. Place the sesame oil in a large pot over medium-high heat. Add the c.u.min seeds and coriander seeds and stir well. Add the lentils and water and stir well. 2. Add the remaining ingredients except the salt, soy sauce, and cilantro, and cook until the lentils are soft, approximately 20 minutes. 2. Add the remaining ingredients except the salt, soy sauce, and cilantro, and cook until the lentils are soft, approximately 20 minutes. 3. Add the salt, soy sauce, and cilantro, and mix well before serving. 3. Add the salt, soy sauce, and cilantro, and mix well before serving.

Variations Replace the red lentils with green lentils or mung beans. Add more water, and adjust spices as necessary. Replace the red lentils with green lentils or mung beans. Add more water, and adjust spices as necessary. Replace the vegetables with your favorites, such as zucchini, broccoli, mushrooms, kale, or spinach. Replace the vegetables with your favorites, such as zucchini, broccoli, mushrooms, kale, or spinach. Chefs' Tips and Tricks Chefs' Tips and Tricks One of our favorite dishes is kitchari, which consists of a grain and a legume cooked together in the same pot with a good amount of water over medium heat. To create your own, add 1 cup of lentils or mung beans and 1 cup of rice or quinoa to a pot with 6 or more cups of water or vegetable stock. Add a few cups of chopped vegetables, a few tablespoons of minced herbs, and salt and pepper to taste. Cook until the grain and legume are thoroughly cooked. Add more water if necessary as you go. Depending upon the legume and grain, it may take over 30 minutes to cook. It's so worth it! Kitchari takes moments of your time to prepare, and a healthy and balanced meal is your reward. One of our favorite dishes is kitchari, which consists of a grain and a legume cooked together in the same pot with a good amount of water over medium heat. To create your own, add 1 cup of lentils or mung beans and 1 cup of rice or quinoa to a pot with 6 or more cups of water or vegetable stock. Add a few cups of chopped vegetables, a few tablespoons of minced herbs, and salt and pepper to taste. Cook until the grain and legume are thoroughly cooked. Add more water if necessary as you go. Depending upon the legume and grain, it may take over 30 minutes to cook. It's so worth it! Kitchari takes moments of your time to prepare, and a healthy and balanced meal is your reward.

AFGHANI EGGPLANT WITH TOMATO (BONJAN SALAD).

It's all the rage in Kabul, and now you can experience this Afghani treasure for yourself. Resembling an Italian ratatouille with its eggplant and tomato combination, bonjan salad includes mint and cinnamon for a tantalizing twist. You can turn this into a 30-minute dish by reducing or eliminating the eggplant "sweat time," though the longer the eggplant sweats, the less bitter it will be. Create a fusion meal and serve warm or cold with Persian Rice (page 210) and Braised Tempeh with Green Beans (page 168).

SERVES 4 TO 6 SERVES 4 TO 6.

1 large eggplant 1 tablespoon plus 1 teaspoon sea salt, or to taste 2 tablespoons sesame oil 1 small yellow onion, sliced (1 cups) 2 cloves garlic, pressed or minced 1 hot chile pepper, seeded and diced 2 tomatoes, chopped (2 cups) 1 tablespoon tomato paste teaspoon ground black pepper, or to taste 2 tablespoons minced fresh mint 2 teaspoons ground cinnamon 1. Cut the eggplant into 1-inch cubes (makes about 6 cups) and place in a large ca.s.serole dish. Sprinkle with salt, allow it to sit for 15 minutes, and rinse well. 1. Cut the eggplant into 1-inch cubes (makes about 6 cups) and place in a large ca.s.serole dish. Sprinkle with salt, allow it to sit for 15 minutes, and rinse well. 2. Meanwhile, place the sesame oil in a large saute pan over medium heat. Add the onion, garlic, and chile pepper and cook for 5 minutes, stirring occasionally. Increase the heat to medium-high, add the eggplant, cover, and cook until the eggplant is soft, approximately 15 to 20 minutes, stirring frequently and adding water as necessary to prevent sticking. Add the tomatoes and the remaining ingredients and cook for 5 minutes, stirring frequently. 2. Meanwhile, place the sesame oil in a large saute pan over medium heat. Add the onion, garlic, and chile pepper and cook for 5 minutes, stirring occasionally. Increase the heat to medium-high, add the eggplant, cover, and cook until the eggplant is soft, approximately 15 to 20 minutes, stirring frequently and adding water as necessary to prevent sticking. Add the tomatoes and the remaining ingredients and cook for 5 minutes, stirring frequently.

FILIPINO MONGO (MUNG BEAN STEW).

Mongo is a popular dish in the Philippines that makes use of the humble and highly nutritious mung bean. We are quite sure that you will not find this dish served with tofu pups in Manila, though we feel it makes a great replacement for the animal product typically included. The mung beans take closer to 35 minutes to cook. If you're looking for a 30-minute dish, replace the mung beans with a can of your favorite cooked beans, such as azuki or black. Even though this dish does go over the 30-minute time frame, we wanted to include it because of its popularity in the Philippines and the highly nutritious nature of the mung beans.

SERVES 6 SERVES 6.

6 cups water or vegetable stock (see page 228) cup mung beans, rinsed well 2 tablespoons coconut or sesame oil 1 yellow onion, sliced (1 cups) 3 cloves garlic, pressed or minced 1 hot chile pepper, seeded and diced 6 large shiitake mushrooms, sliced 4 ounces seitan or vegan hot dogs, sliced 1 large tomato, chopped 1 cups thinly sliced kale or spinach, tightly packed 3 tablespoons soy sauce, or to taste Pinch crushed red pepper flakes 2 tablespoons Fish-Free Sauce, optional (page 85) Few drops liquid smoke, optional 1. Place the water and mung beans in a medium pot over high heat. Bring to a boil. Lower the heat to medium and cook until the mung beans are soft, approximately 35 minutes. 1. Place the water and mung beans in a medium pot over high heat. Bring to a boil. Lower the heat to medium and cook until the mung beans are soft, approximately 35 minutes. 2. Meanwhile, place the coconut oil in a saute pan over medium-high heat. Add the onion, garlic, chile pepper, and shiitake mushrooms and cook for 5 minutes, stirring frequently. Add the seitan and tomatoes and cook for 5 minutes, stirring frequently. Remove from the heat. 2. Meanwhile, place the coconut oil in a saute pan over medium-high heat. Add the onion, garlic, chile pepper, and shiitake mushrooms and cook for 5 minutes, stirring frequently. Add the seitan and tomatoes and cook for 5 minutes, stirring frequently. Remove from the heat. 3. When the mung beans are done cooking, add the contents of the saute pan and the remaining ingredients to the pot with the mung beans and mix well before serving. 3. When the mung beans are done cooking, add the contents of the saute pan and the remaining ingredients to the pot with the mung beans and mix well before serving.

Variation Combine all of the ingredients except the soy sauce, salt, Fish-Free Sauce, if using, and cilantro in a large pot over medium heat and cook until the mung beans are soft. Add the remaining ingredients and mix well before serving. Combine all of the ingredients except the soy sauce, salt, Fish-Free Sauce, if using, and cilantro in a large pot over medium heat and cook until the mung beans are soft. Add the remaining ingredients and mix well before serving. If You Have More Time If You Have More Time For maximum digestibility, it's recommended to soak the mung beans for a few hours or overnight before using. Drain and rinse well before using in the recipe. If the beans are presoaked before following this recipe, reduce the water called for by 1 cup. For maximum digestibility, it's recommended to soak the mung beans for a few hours or overnight before using. Drain and rinse well before using in the recipe. If the beans are presoaked before following this recipe, reduce the water called for by 1 cup.

UZBEKISTANI CHICKPEA SALAD.

The talk of the town in most villages in Uzbekistan, this is a simple and flavorful dish made with turnips and carrots, which appear often in Uzbeki cuisine. The chickpeas give this dish an almost Mideastern flair. Serve on its own with a mixed green salad, or with Persian Rice (page 210) or Indonesian Coconut Rice (page 194).

SERVES 6 SERVES 6.

1 tablespoons sesame oil 1 yellow onion, chopped small (1 cups) 2 cloves garlic, pressed or minced 2 carrots, sliced thin (1 cups) 1 turnip, chopped small (1 cups) 1 (15-ounce) can chickpeas, rinsed and drained, or 1 cups cooked chickpeas (see page 230) 1 tablespoon minced fresh dill, tightly packed 1 teaspoons ground coriander teaspoon ground c.u.min cup vegan sour cream (see Note below) cup water 1 teaspoon sea salt, or to taste teaspoon ground black pepper Pinch cayenne 1. Place the sesame oil in a large saute pan over medium-high heat. Add the onion, garlic, carrots, and turnip and cook for 5 minutes, stirring frequently. 1. Place the sesame oil in a large saute pan over medium-high heat. Add the onion, garlic, carrots, and turnip and cook for 5 minutes, stirring frequently. 2. Add the chickpeas and cook for 10 minutes, stirring frequently and adding water as necessary to prevent sticking. 2. Add the chickpeas and cook for 10 minutes, stirring frequently and adding water as necessary to prevent sticking. 3. Add the remaining ingredients and gently mix well before serving. 3. Add the remaining ingredients and gently mix well before serving.

Variations Replace the garbanzo beans with black beans, fava beans, navy beans, or your favorite. Replace the garbanzo beans with black beans, fava beans, navy beans, or your favorite. Replace the dill with cilantro, parsley, or basil. Replace the dill with cilantro, parsley, or basil.

Note: For homemade vegan sour cream, add the juice of 1 lemon to 1 cup of vegan mayonnaise (such as Vegenaise) and mix well.

TAJIKISTANI PILAU RICE (PLOV).

Plov, the national dish of Tajikistan, traditionally includes rice, vegetables, and meat. All of the ingredients are cooked in the same pot, and it is served family style, eaten with your hands and washed down with a cup of green tea. For your culinary delight, we replaced the horse meat traditionally used in Tajikistani dishes with seitan. We think you will be quite pleased with the difference. This dish is a meal unto itself served with slices of tomato and cuc.u.mber. Note: If you cook all the ingredients together it may go over 30 minutes, counting cooking time. You can prepare it within 30 minutes if you cook the rice separately.

SERVES 6 TO 8 SERVES 6 TO 8.

2 tablespoons sesame oil 1 yellow onion, chopped small (1 cups) 7 garlic cloves, quartered or halved 1 tablespoon fennel seeds 8 ounces seitan, chopped 1 cups white basmati rice 3 cups water or vegetable stock (see page 228) 2 teaspoons sea salt, or to taste 2 carrots, cut into thin matchsticks 1 turnip, peeled and chopped into small cubes cup minced Italian parsley 1. Place the sesame oil in a large pot or wok over medium heat. Add the onion, garlic, fennel seeds, and seitan and cook for 3 minutes, stirring frequently. Add the rice, water, and salt, gently stir well, and cover. Add the carrots and turnip cubes to the pot and gently mix well. 1. Place the sesame oil in a large pot or wok over medium heat. Add the onion, garlic, fennel seeds, and seitan and cook for 3 minutes, stirring frequently. Add the rice, water, and salt, gently stir well, and cover. Add the carrots and turnip cubes to the pot and gently mix well. 2. Cook until all of the liquid is absorbed and the rice is soft and cooked through, approximately 20 minutes, stirring occasionally. Add more water if necessary to cook the rice completely. Garnish with parsley before serving. 2. Cook until all of the liquid is absorbed and the rice is soft and cooked through, approximately 20 minutes, stirring occasionally. Add more water if necessary to cook the rice completely. Garnish with parsley before serving.

Variations If you have more time, replace the basmati rice with 1 cup brown rice and use 3 cups of water. Cook until the rice is done, approximately 40 minutes. If you have more time, replace the basmati rice with 1 cup brown rice and use 3 cups of water. Cook until the rice is done, approximately 40 minutes. Replace the seitan with roasted tofu or tempeh cubes (see page 227). Replace the seitan with roasted tofu or tempeh cubes (see page 227). Replace the carrots and turnip with vegetables of your choosing, such as broccoli, parsnips, or portobello mushrooms. Replace the carrots and turnip with vegetables of your choosing, such as broccoli, parsnips, or portobello mushrooms.

PERSIAN RICE.

The long-guarded secret of the ayatollahs finally revealed, this dish makes use of some traditional ingredients in Persian cuisine. The vegan yogurt adds creaminess and helps us approximate the flavor of the original dish. Serve with Uzbekistani Chickpea Salad (page 208) or Iranian Lima Bean and Dill (page 212).

SERVES 6 SERVES 6.

2 cups white basmati rice 3 cups water or vegetable stock (see page 228) 1 teaspoon sea salt, or to taste 2 teaspoons coriander seeds 2 to 3 tablespoons soy yogurt or vegan b.u.t.ter 1 tablespoon fresh minced dill or 1 teaspoon dry 2 to 3 tablespoons currants or raisins to cup sh.e.l.led pistachio nuts teaspoon saffron threads soaked in 3 tablespoons hot water 1. Place the rice, water, sea salt, coriander seeds, and vegan yogurt in a medium pot over medium-high heat. Bring to a boil. Lower the heat to low, cover, and simmer until all the liquid is absorbed, approximately 10 minutes. 1. Place the rice, water, sea salt, coriander seeds, and vegan yogurt in a medium pot over medium-high heat. Bring to a boil. Lower the heat to low, cover, and simmer until all the liquid is absorbed, approximately 10 minutes. 2. Allow the pot to sit off the heat for 5 minutes. Add the remaining ingredients, including the saffron and soaking water, and gently fluff with a fork. To make sure you get all of the saffron, you can place some rice in the bowl with the saffron remnants and mix well before returning the rice to the pot. 2. Allow the pot to sit off the heat for 5 minutes. Add the remaining ingredients, including the saffron and soaking water, and gently fluff with a fork. To make sure you get all of the saffron, you can place some rice in the bowl with the saffron remnants and mix well before returning the rice to the pot. The Asian Pantry The Asian Pantry Although not common throughout Asia, yogurt and other dairy products are widely used in Central Asian cuisine. As we mentioned earlier, for the vegan pantry, there are several varieties of vegan yogurt on the market to choose from. Although not common throughout Asia, yogurt and other dairy products are widely used in Central Asian cuisine. As we mentioned earlier, for the vegan pantry, there are several varieties of vegan yogurt on the market to choose from. East Meets West: Persia East Meets West: Persia Persian literature's influence on Western writing and thought has been profound, though subtly understood. Emerson, Nietzsche, Goethe, and others indicated that much of their depth and pa.s.sion for expression arose from their study of Persian literature. It is said that the Persian and Arabic languages are capable of expressing a lyrical emotion hard to capture in other tongues. Rumi and Hafiz, two names popular in the West, are among the great Persian writers. Though Rumi adored his native tongue, he believed that "love will find its way through all languages on its own." Apparently he was correct-he was acknowledged as the "most popular poet in America in 2007." Persian literature's influence on Western writing and thought has been profound, though subtly understood. Emerson, Nietzsche, Goethe, and others indicated that much of their depth and pa.s.sion for expression arose from their study of Persian literature. It is said that the Persian and Arabic languages are capable of expressing a lyrical emotion hard to capture in other tongues. Rumi and Hafiz, two names popular in the West, are among the great Persian writers. Though Rumi adored his native tongue, he believed that "love will find its way through all languages on its own." Apparently he was correct-he was acknowledged as the "most popular poet in America in 2007."

IRANIAN LIMA BEAN AND DILL.

As we drift toward the Mediterranean in our Asian adventures, we begin to notice its influence on the cuisine. Here we use olive oil instead of the sesame oil found in the other recipes in this book, as well as Central Asian ingredients like dill and lima beans. Serve along with Persian Rice (page 210) and Asian Slaw (page 185).

1 pound frozen lima beans (approximately 4 cups) 1 pound frozen lima beans (approximately 4 cups) 1 cups water or vegetable stock (see page 228) 1 tablespoon olive oil 1 onion, diced (1 cups) 3 cloves garlic, pressed or minced 1 tablespoon freshly squeezed lemon juice 2 teaspoons red wine vinegar 2 tablespoons fresh dill, or 2 teaspoons dried dill teaspoon sea salt, or to taste teaspoon ground black pepper, or to taste cup vegan yogurt 1. Bring the lima beans and water to boil in a large pot. Cover and lower the heat to simmer. Cook until the beans are tender, for 12 to 15 minutes. 1. Bring the lima beans and water to boil in a large pot. Cover and lower the heat to simmer. Cook until the beans are tender, for 12 to 15 minutes. 2. While the lima beans are cooking, add the olive oil to a saute pan over medium-high heat. Add the onions and garlic and cook until the onions are translucent, approximately 5 minutes, stirring frequently. Transfer to a large bowl. 2. While the lima beans are cooking, add the olive oil to a saute pan over medium-high heat. Add the onions and garlic and cook until the onions are translucent, approximately 5 minutes, stirring frequently. Transfer to a large bowl. 3. When the lima beans are done cooking, drain well and add them to the bowl with the onions. Add the remaining ingredients and mix well before serving. 3. When the lima beans are done cooking, drain well and add them to the bowl with the onions. Add the remaining ingredients and mix well before serving.

Variations Replace the lima beans with black beans, azuki beans, or garbanzo beans. Replace the lima beans with black beans, azuki beans, or garbanzo beans. Replace the dill with minced cilantro, basil, or Italian parsley. Replace the dill with minced cilantro, basil, or Italian parsley.

KOREAN PINE NUT PORRIDGE.

One of our favorite restaurants in New York, Hangawi, serves Korean vegan cuisine, including the heavenly porridge jat juk. It's quite rich, so only a small portion is necessary. Though it is traditionally served with jujube dates (see Box below), any date will due in a pinch. We find it quite nourishing and soothing to the soul. Enjoy first thing in the morning or as a midnight snack.

SERVES 4 SERVES 4.

cup pine nuts 1 cups water to teaspoon sea salt cup brown rice flour 3 tablespoons agave nectar or sweetener of choice 4 dates, finely chopped Pinch cinnamon 1. Place the pine nuts in a blender with 1 cup water and blend on high speed until smooth. Transfer to a pot over medium heat. 1. Place the pine nuts in a blender with 1 cup water and blend on high speed until smooth. Transfer to a pot over medium heat. 2. Place the flour in a saute pan over medium-high heat. Cook for 3 minutes, stirring frequently. Slowly add the remaining water and whisk constantly until a smooth paste is formed, with no lumps. Add the pine nut mixture and salt and stir well. Whisk until the porridge is creamy and begins to thicken, approximately 5 minutes. 2. Place the flour in a saute pan over medium-high heat. Cook for 3 minutes, stirring frequently. Slowly add the remaining water and whisk constantly until a smooth paste is formed, with no lumps. Add the pine nut mixture and salt and stir well. Whisk until the porridge is creamy and begins to thicken, approximately 5 minutes. 3. Add the agave and mix well. Pour the porridge into serving bowls and top with the dates and a pinch of cinnamon. 3. Add the agave and mix well. Pour the porridge into serving bowls and top with the dates and a pinch of cinnamon. The Asian Pantry: Jujube Dates The Asian Pantry: Jujube Dates Cultivated for more than 4,000 years, jujube dates, also called Chinese dates, are used in traditional medicine in both China and Korea to alleviate stress. Cultivated for more than 4,000 years, jujube dates, also called Chinese dates, are used in traditional medicine in both China and Korea to alleviate stress. Chefs' Tips and Tricks Chefs' Tips and Tricks If you cannot find rice flour, make your own by adding rice to a strong blender and processing it until finely ground. Try it with different types of rice to experience the variety of flavors possible. If you cannot find rice flour, make your own by adding rice to a strong blender and processing it until finely ground. Try it with different types of rice to experience the variety of flavors possible.

KIM CHI.

Though it needs to ferment for a few days, homemade kimchi is well worth the wait. Considered by many to be the national dish of Korea, kim chi is a spicy and tangy, cultured vegetable dish, typically with cabbage as the base (consider it the sauerkraut of the East!). There are countless varieties, each making use of different vegetables, spices, and pickling ingredients. This is a simple version, which takes a short while to prepare. Serve as a side with Lemon Rice (page 187), with all your Asian meals, and as a filling in Nori Rolls (page 157).

MAKES APPROXIMATELY 4 TO 6 CUPS MAKES APPROXIMATELY 4 TO 6 CUPS.

1 large head green or napa cabbage 2 tablespoons sea salt, or to taste cup minced fresh garlic 2 inches peeled and minced fresh ginger 1 jalapeno or other hot pepper, seeded and minced 1 tablespoon ground cayenne or other hot chile powder, to taste 1 tablespoon unpasteurized miso paste, optional 1 tablespoon agave nectar, Sucanat, or organic sugar 1 cup diced mixed vegetables, optional (try green onions, cuc.u.mbers, carrots, cauliflower, broccoli, bok choy, or daikon) 1 cup water 1. Rinse the cabbage well and remove the outer leaves and the root. Save the outer leaves for later use. Chop the remaining cabbage into -inch strips and place in a 2-quart mason jar (or two 1-quart jars). Add 2 tablespoons of the salt and fill the jar with water. Allow it to sit for 1 to 2 hours. 1. Rinse the cabbage well and remove the outer leaves and the root. Save the outer leaves for later use. Chop the remaining cabbage into -inch strips and place in a 2-quart mason jar (or two 1-quart jars). Add 2 tablespoons of the salt and fill the jar with water. Allow it to sit for 1 to 2 hours. 2. Meanwhile, combine the remaining salt and all of the other ingredients in a large bowl with just enough water to create a creamy paste. 2. Meanwhile, combine the remaining salt and all of the other ingredients in a large bowl with just enough water to create a creamy paste. 3. Drain and rinse the cabbage well. Add to the bowl with the paste, and mixed vegetables, if using. Mix until everything is well coated. 3. Drain and rinse the cabbage well. Add to the bowl with the paste, and mixed vegetables, if using. Mix until everything is well coated. 4. Return this mixture to the mason jar, add water to cover, and top with the outer cabbage leaves. Loosely place the cover on the jar. Allow the jar to sit at room temperature, out of direct sunlight, for 3 to 5 days, depending on the climate. The final product should have a spicy and tangy flavor. After this time it is then ready for the fridge, where it can continue to ferment for at least a month and even longer. 4. Return this mixture to the mason jar, add water to cover, and top with the outer cabbage leaves. Loosely place the cover on the jar. Allow the jar to sit at room temperature, out of direct sunlight, for 3 to 5 days, depending on the climate. The final product should have a spicy and tangy flavor. After this time it is then ready for the fridge, where it can continue to ferment for at least a month and even longer. Chefs' Tips and Tricks Chefs' Tips and Tricks As is seen in cultures around the world, pickling foods is the most ancient method of food preservation. It a.s.sists in breaking down food, making it more easy to digest. The pickling process also provides beneficial bacteria that can a.s.sist in digestive health. As is seen in cultures around the world, pickling foods is the most ancient method of food preservation. It a.s.sists in breaking down food, making it more easy to digest. The pickling process also provides beneficial bacteria that can a.s.sist in digestive health.

KOREAN MUNG BEAN PANCAKES.

Ground split mung beans create the flour for these flavorful hotcakes. If you have more time, you can soak the mung beans for 4 or more hours before blending. If you make mini cakes, they make innovative hors d'oeuvres. Serve on their own with soy sauce or with any of the a.s.sorted chutneys (page 40), or with a dipping sauce like Mango Ginger Sauce (page 61), Teriyaki Sauce (page 159), or Dim Sum Dipping Sauce (page 101).

MAKES 8 PANCAKES MAKES 8 PANCAKES.

1 cup split mung beans 3 tablespoons spelt or brown rice flour 3 tablespoons thinly sliced green onion 1 teaspoon baking powder, sifted 1 teaspoon sea salt, or to taste teaspoon chile powder, optional 2 tablespoons sesame oil 2 cloves garlic, pressed or minced 1 tablespoon peeled and minced fresh ginger 2 teaspoons seeded and diced hot chile pepper 2 mushrooms, diced (about cup-try shiitake, oyster, or cremini) 1 cup water Oil for sauteing 1. Place the mung beans in a high-powered blender or food processor and blend until the beans are powdered. Place them in a mixing bowl. Add the flour, green onion, baking powder, salt, and chile powder, if using, and mix well. 1. Place the mung beans in a high-powered blender or food processor and blend until the beans are powdered. Place them in a mixing bowl. Add the flour, green onion, baking powder, salt, and chile powder, if using, and mix well. 2. Place the sesame oil in a small saute pan over medium-high heat. Add the garlic, ginger, chile pepper, and mushrooms and cook for 5 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. Transfer to the mixing bowl and mix well. Slowly add the water and mix well, until all of the liquid is absorbed. 2. Place the sesame oil in a small saute pan over medium-high heat. Add the garlic, ginger, chile pepper, and mushrooms and cook for 5 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. Transfer to the mixing bowl and mix well. Slowly add the water and mix well, until all of the liquid is absorbed. 3. Place the oil in a large saute pan or on a griddle over medium-high heat. Scoop out pancake-size portions of the batter and place in the pan as s.p.a.ce allows. Cook for 6 to 8 minutes, flipping periodically to ensure even cooking. Use a spatula to flatten the pancakes so that the insides are cooked as well. You are looking for a golden brown crust. Voila! 3. Place the oil in a large saute pan or on a griddle over medium-high heat. Scoop out pancake-size portions of the batter and place in the pan as s.p.a.ce allows. Cook for 6 to 8 minutes, flipping periodically to ensure even cooking. Use a spatula to flatten the pancakes so that the insides are cooked as well. You are looking for a golden brown crust. Voila!

KOREAN POTATO IN SWEET SOY SAUCE (GAMJA JORIM).

Prepare to experience Korea's answer to home fries. Be sure not to overcook the potatoes or you will experience Korea's answer to the mashed potato! Serve as a side dish with Korean BBQ Tofu (page 218). Gamja Jorim . . . it's not just for breakfast anymore.

SERVES 4 TO 6 SERVES 4 TO 6.

2 potatoes, thinly sliced (about 4 cups) 2 tablespoons sesame oil 1 small yellow onion, thinly sliced 2 cloves garlic, pressed or minced 1 cups sliced oyster or shiitake mushrooms 1 teaspoon chile powder 1 teaspoon Sriracha (page 86), or 2 teaspoons seeded and diced hot chile pepper 2 tablespoons agave nectar 3 tablespoons soy sauce teaspoon sea salt, or to taste Sesame seeds 1. Place a steamer basket in a pot filled with approximately 1 inch of water over medium-high heat. Add the potatoes and steam until just soft, approximately 15 minutes. Be careful not to overcook. 1. Place a steamer basket in a pot filled with approximately 1 inch of water over medium-high heat. Add the potatoes and steam until just soft, approximately 15 minutes. Be careful not to overcook. 2. Meanwhile, place the sesame oil in a large saute pan over medium-high heat. Add the onions, garlic, mushrooms, and chile powder, and cook until the mushrooms are browned and cooked through, approximately 5 minutes, stirring frequently. Remove the saute pan from the heat until the potatoes are done cooking. 2. Meanwhile, place the sesame oil in a large saute pan over medium-high heat. Add the onions, garlic, mushrooms, and chile powder, and cook until the mushrooms are browned and cooked through, approximately 5 minutes, stirring frequently. Remove the saute pan from the heat until the potatoes are done cooking. 3. When the potatoes are done, add them to the saute pan with the remaining ingredients except the sesame seeds, and gently stir well. Garnish with the sesame seeds before serving. 3. When the potatoes are done, add them to the saute pan with the remaining ingredients except the sesame seeds, and gently stir well. Garnish with the sesame seeds before serving.

KOREAN BBQ TOFU.

A meal at an authentic Korean BBQ restaurant includes the food being grilled right at the table, oftentimes with the grill being built into the table! For this recipe, the longer the tofu sits in the marinade the more flavor it will absorb. Serve with your choice of rice and Asian Slaw (page 185), Spicy Asparagus (page 65), or Kale and Snow Peas (page 184).

SERVES 4 SERVES 4.

1 recipe BBQ Sauce (recipe follows) 1 (14-ounce) package extra-firm tofu BBQ SAUCE.

cup water cup diced yellow onion 3 tablespoons soy sauce 2 tablespoons agave nectar, or sweetener of choice to taste 1 tablespoon peeled and minced fresh ginger 2 cloves garlic 1 teaspoon seeded and diced hot chile pepper, or teaspoon crushed red pepper flakes, or to taste teaspoon ground black pepper 1. Preheat a grill. Place all of the sauce ingredients in a blender and blend until creamy. Pour into a shallow dish. 1. Preheat a grill. Place all of the sauce ingredients in a blender and blend until creamy. Pour into a shallow dish. 2. Slice the tofu into four cutlets and add them to the sauce. Allow them to sit in the sauce for 20 minutes or longer. Transfer the cutlets to the grill and grill until char marks appear on both sides, flipping occasionally. After grilling return the tofu to the sauce. To serve, place the tofu on a plate and drizzle with the sauce. 2. Slice the tofu into four cutlets and add them to the sauce. Allow them to sit in the sauce for 20 minutes or longer. Transfer the cutlets to the grill and grill until char marks appear on both sides, flipping occasionally. After grilling return the tofu to the sauce. To serve, place the tofu on a plate and drizzle with the sauce.

Variation Bake the tofu and BBQ sauce in a 375F oven for 15 to 20 minutes. Bake the tofu and BBQ sauce in a 375F oven for 15 to 20 minutes.

KOREAN TOASTED BARLEY TEA (BORI CHA).

This simple tea has an earthy flavor and a grounding effect.

MAKES TWO 16-OUNCE SERVINGS MAKES TWO 16-OUNCE SERVINGS.

cup hulled barley 4 cups water Agave nectar, optional 1. Place the barley in a medium pot over medium-high heat. Toast, stirring occasionally, until the barley pops, emits a fragrance, and just begins to blacken. Carefully add the water. 1. Place the barley in a medium pot over medium-high heat. Toast, stirring occasionally, until the barley pops, emits a fragrance, and just begins to blacken. Carefully add the water. 2. Lower the heat to low and simmer for 15 minutes or longer. Delightful as is, or sweeten with agave nectar or your favorite sweetener to taste. You may strain the tea before serving if you wish, and you may reuse the barley again for another batch with a more mellow flavor 2. Lower the heat to low and simmer for 15 minutes or longer. Delightful as is, or sweeten with agave nectar or your favorite sweetener to taste. You may strain the tea before serving if you wish, and you may reuse the barley again for another batch with a more mellow flavor.

KOREAN BLISS MIX TEA.

A highly refreshing fruity beverage that may be enjoyed hot or over ice with a sprig of fresh mint.

MAKES TWO 16-OUNCE SERVINGS MAKES TWO 16-OUNCE SERVINGS.

4 cups water 1 inch peeled fresh ginger, sliced thin 4 dates, pitted and sliced 1 cinnamon stick Pine nuts 2 thin slices persimmon, optional 1. Bring the water to a boil in a small pot. Lower the heat to low, add the ginger, dates, and cinnamon stick, and simmer for 20 minutes or longer. 1. Bring the water to a boil in a small pot. Lower the heat to low, add the ginger, dates, and cinnamon stick, and simmer for 20 minutes or longer. 2. Pour into gla.s.ses and top with a few pine nuts and a persimmon slice, if using. 2. Pour into gla.s.ses and top with a few pine nuts and a persimmon slice, if using.

KOREAN PEAR WITH PEPPERCORNS (BAESOOK).