The 30-Minute Vegan's Taste Of The East Part 3

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).

SERVES 4 TO 6 SERVES 4 TO 6.

4 cups shredded or coa.r.s.ely grated green papaya (about of a large green papaya) 1 lime, juiced 1 cup shredded carrots 2 kaffir lime leaves, ground, or 1 teaspoon lime zest 2 cloves garlic, pressed or minced cup minced fresh cilantro 1 tablespoon agave nectar 1 teaspoon Bragg's Liquid Aminos, or soy sauce teaspoon crushed red pepper flakes or hot red chile pepper, diced teaspoon sea salt 4 cherry tomatoes, quartered cup chopped cashews or peanuts, toasted (see page 225), optional 1. Place the green papaya in a mixing bowl and cover with the juice of of the lime. Toss well to coat the papaya. 1. Place the green papaya in a mixing bowl and cover with the juice of 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. 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. 3. Serve on individual plates topped with a tomato and cashews.

Variation Replace the papaya with jicama for a unique twist. Replace the papaya with jicama for a unique twist.

CUc.u.mBER 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 Ma.s.saman Curry (page 78) or Madras Curry (page 25), or simply serve this salad over lettuce.

SERVES 6 SERVES 6.

2 large cuc.u.mbers, peeled 2 tablespoons rice vinegar or freshly squeezed lime juice 1 teaspoon agave nectar 1 tablespoon mirin 1 tablespoon red chile pepper, seeded and diced or teaspoon crushed red pepper flakes cup chopped roasted peanuts 1 tablespoon minced fresh cilantro 1 teaspoon minced fresh mint teaspoon sea salt 1. Cut the peeled cuc.u.mbers in half. Use a small spoon to scoop out the seeds, then cut them into -inch slices. 1. Cut the peeled cuc.u.mbers in half. Use a small spoon to scoop out the seeds, then cut them into -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. 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 Lemongra.s.s Tofu Cutlets (page 73).

SERVES 6 SERVES 6.

1 (14-ounce) can coconut milk cup diced shallots or onions 1 inch sliced galangal or peeled and minced fresh ginger 2 lemongra.s.s stalks, crushed, optional 3 kaffir lime leaves, optional 4 cups broccoli or cauliflower flowerets, or a combination 2 cups sliced carrots 1 hot chile pepper, seeded and diced 1 tablespoon Fish-Free Sauce (page 85) or Bragg's Liquid Aminos or soy sauce, or to taste 1 teaspoon Sriracha (page 86) or a pinch of cayenne teaspoon sea salt, or to taste Pinch white or ground black pepper 2 tablespoons minced fresh Thai basil 1. Place the coconut milk in a large saute 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. 1. Place the coconut milk in a large saute 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 lemongra.s.s and kaffir lime leaves, if using. Add the Thai basil and gently stir well before serving. 2. Remove the lemongra.s.s and kaffir lime leaves, if using. Add the Thai basil and gently stir well before serving.

Variations This dish works well with any vegetable. Replace the broccoli and carrots with asparagus, bok choy, thinly sliced yams, or a combination of all three. This dish works well with any vegetable. Replace the broccoli and carrots with asparagus, bok choy, thinly sliced yams, or a combination of all three. You can add roasted tofu or tempeh (see page 227). You can add roasted tofu or tempeh (see page 227). Replace the galangal with 2 cloves of garlic, pressed or minced. Replace the galangal with 2 cloves of garlic, pressed or minced.

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 Lemongra.s.s Tofu Cutlets (page 73) or Pad Thai (page 66).

SERVES 6 SERVES 6.

3 large tomatoes, chopped (5 cups) 1 clove garlic, pressed or minced 1 cups mung sprouts cup sliced green onions 2 tablespoons minced fresh cilantro 1 hot chile pepper, seeded and diced, or to taste 1 tablespoon minced fresh mint 1 tablespoon soy sauce 2 tablespoons freshly squeezed lime juice 2 tablespoons sesame oil 1 tablespoon rice vinegar 1 teaspoon Sriracha (page 86) or cayenne pepper to taste teaspoon sea salt, or to taste teaspoon ground black pepper, or to taste 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.

MAKES 1 CUPS MAKES 1 CUPS.

cup water cup sesame oil cup rice vinegar 1 tablespoon minced galangal or peeled fresh ginger 2 kaffir lime leaves or teaspoon lime zest 1 tablespoon freshly squeezed lime juice 1 tablespoon agave nectar 1 tablespoon minced fresh cilantro 2 tablespoons minced lemongra.s.s, white part only, outer stalk removed 1 tablespoon plus 1 teaspoon soy sauce 2 teaspoons seeded and diced hot chile pepper cup coconut milk, optional Pinch of sea salt, or to taste Combine all of the ingredients in a strong blender and blend until liquefied. Store in a gla.s.s container in the refrigerator for up to 4 days.

Variations Replace the sesame oil with mildly flavored oils such as safflower. Replace the sesame oil with mildly flavored oils such as safflower. Replace the cilantro with any herb of your choosing, such as dill, basil, or parsley. Replace the cilantro with any herb of your choosing, such as dill, basil, or parsley. Add an extra tablespoon of minced fresh cilantro. Add an extra tablespoon of minced fresh cilantro. Replace the rice vinegar with another vinegar of your choice. Replace the rice vinegar with another vinegar of your choice. For a raw version, omit the coconut milk and subst.i.tute cold-pressed olive oil for the sesame oil. For a raw version, omit the coconut milk and subst.i.tute cold-pressed olive oil for the sesame oil.

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 cuc.u.mber slices.

MAKES 3 CUPS MAKES 3 CUPS.

1 cups cherry tomatoes, chopped small 1 medium mango, chopped small (about 1 cups) 1 medium avocado, chopped small 2 tablespoons diced red onion 2 teaspoons freshly squeezed lime juice 1 kaffir lime leaf 1 tablespoon lemongra.s.s, chopped small, white part only (about one small stalk) 2 teaspoons Bragg's Liquid Aminos 2 tablespoons minced fresh cilantro teaspoon sea salt, or to taste 1. Place cup of the tomatoes and 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. 1. Place cup of the tomatoes and 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, lemongra.s.s, 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 lemongra.s.s are finely blended. Pour over the tomato mixture, sc.r.a.ping the sides of the blender to get all of the goods out. 2. Add the kaffir lime leaf, lemongra.s.s, 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 lemongra.s.s are finely blended. Pour over the tomato mixture, sc.r.a.ping 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. 3. Add the cilantro, sprinkle with salt, and stir. Serve immediately or refrigerate for up to two days.

Variations Replace the mango with papaya or pineapple. Replace the mango with papaya or pineapple. Add teaspoon chile powder for a subtle twist. Add teaspoon chile powder for a subtle twist.

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).

MAKES 8 ROLLS MAKES 8 ROLLS.

(14-ounce) package extra-firm tofu 1 tablespoon soy sauce 2 ounces bean thread noodles 1 cuc.u.mber, peeled, seeded, and sliced into thin strips 2 cups shredded lettuce 1 large carrot, shredded 1 red bell pepper, seeded and cut into thin strips 1 cup mung sprouts, optional cup minced fresh cilantro 16 leaves basil or Thai basil 16 to 24 fresh mint leaves 16 rice paper wrappers Soy sauce for dipping 1. Preheat the oven or toaster oven to 350F. 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. 1. Preheat the oven or toaster oven to 350F. 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. 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 ca.s.serole 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. 3. After all of the filling ingredients are prepared, add warm water to a large bowl or ca.s.serole 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. 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. Chefs' Tips and Tricks Chefs' Tips and Tricks If you have enough counter or table s.p.a.ce, lay out all of your wrappers at the same time. This is the most time-efficient way to go. And by the time you are done adding all of the fillings, the rice paper is the perfect rolling consistency-damp and sticky. If you have enough counter or table s.p.a.ce, lay out all of your wrappers at the same time. This is the most time-efficient way to go. And by the time you are done adding all of the fillings, the rice paper is the perfect rolling consistency-damp and sticky. It's easy and economical to bake the tofu strips in a toaster oven. Alternatively, you could saute the tofu in a bit of toasted sesame oil. It's easy and economical to bake the tofu strips in a toaster oven. Alternatively, you could saute the tofu in a bit of toasted sesame oil.

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).

MAKES 6 ROLLS MAKES 6 ROLLS.

MARINATED TEMPEH.

8 ounces tempeh 2 tablespoons soy sauce 2 tablespoons water 1 tablespoon sesame oil 1 teaspoon agave nectar, maple syrup, or organic sugar, optional FIXINGS.

6 large lettuce leaves or 12 small leaves cuc.u.mber, seeded and sliced 1 tomato, small wedges 12 fresh mint leaves, optional

MANGO GINGER SAUCE.

MAKES CUP SAUCE MAKES CUP SAUCE.

small mango, chopped ( cup) 1 tablespoon peeled and minced fresh ginger Pinch of crushed red pepper flakes or teaspoon seeded and minced hot chile pepper 1 tablespoon water, or more for desired consistency 1 teaspoons freshly squeezed lime juice teaspoon soy sauce or to taste Maple syrup or agave nectar to taste 1. Preheat the oven to 350F. Slice the tempeh into twelve -inch slices. Place the remaining marinade ingredients in a small ca.s.serole dish and whisk well. Add the tempeh and flip over once or twice. Place in the oven and bake for 15 minutes. 1. Preheat the oven to 350F. Slice the tempeh into twelve -inch slices. Place the remaining marinade ingredients in a small ca.s.serole dish and whisk well. Add the tempeh and flip over once or twice. Place in the oven and bake for 15 minutes. 2. While the tempeh is cooking, prepare the mango ginger sauce by placing all of the ingredients in a blender or food processor and blending until smooth. Adjust the quant.i.ty of red pepper flakes to your desired spiciness. Pour into a small bowl and set aside. 2. While the tempeh is cooking, prepare the mango ginger sauce by placing all of the ingredients in a blender or food processor and blending until smooth. Adjust the quant.i.ty of red pepper flakes to your desired spiciness. Pour into a small bowl and set aside. 3. Prepare the fixings and place them on a platter. When the tempeh is done cooking, place it alongside the fixings or on a serving plate of its own. Have fun as everyone takes a lettuce leaf, tops it with some tempeh and fillings, rolls it up, and dips it into the sauce. 3. Prepare the fixings and place them on a platter. When the tempeh is done cooking, place it alongside the fixings or on a serving plate of its own. Have fun as everyone takes a lettuce leaf, tops it with some tempeh and fillings, rolls it up, and dips it into the sauce.

Variations Replace the tempeh with tofu or even grilled seitan from Indonesian Seitan Satay (see page 195). Replace the tempeh with tofu or even grilled seitan from Indonesian Seitan Satay (see page 195). Get creative with your fixings. Add avocado slices and sprouts. Try adding some grilled vegetables like zucchini, red bell pepper, or portobello mushrooms. You can even marinate them in the tempeh marinade above. Get creative with your fixings. Add avocado slices and sprouts. Try adding some grilled vegetables like zucchini, red bell pepper, or portobello mushrooms. You can even marinate them in the tempeh marinade above.

THAI BASIL EGGPLANT.

Though abundant in flavor, this dish is light enough to accompany heavier dishes such as Pad Thai (page 66), or simply served over rice or quinoa. It also makes an innovative filling for a wrap, hot or cold. Use regular basil if the Thai variety is not available to you.

SERVES 3 TO 4 AS A MAIN DISH SERVES 3 TO 4 AS A MAIN DISH.

1 tablespoon sesame or safflower oil 4 cloves garlic, pressed or minced 1 to 2 red chile peppers, minced, optional 2 medium eggplant, chopped medium (about 6 cups) (see Box below) 1 cups water 1 tablespoon agave nectar 2 tablespoons Bragg's Liquid Aminos or soy sauce to cup Thai basil leaves 1. Saute the oil, garlic, and chile pepper over medium heat for 1 minute or until the garlic starts to brown, stirring frequently. 1. Saute the oil, garlic, and chile pepper over medium heat for 1 minute or until the garlic starts to brown, stirring frequently. 2. Add the eggplant and water, cover and simmer for 8 minutes or until the eggplant is very soft. Add the agave and Bragg's and stir. Continue cooking for a couple of minutes until the eggplant is that perfect edible consistency. Add the basil, stir well, and remove from the heat. 2. Add the eggplant and water, cover and simmer for 8 minutes or until the eggplant is very soft. Add the agave and Bragg's and stir. Continue cooking for a couple of minutes until the eggplant is that perfect edible consistency. Add the basil, stir well, and remove from the heat. Chefs' Tips and Tricks Chefs' Tips and Tricks An old tip for cooking with eggplant is to cut it in irregular shapes of the same size. This makes them easier to turn and helps the eggplant not stick to the pan. Many people prefer to "sweat" the eggplant first, believing this lends a softer, more chewable eggplant. First slice the eggplant, lay the pieces out on a baking tray, and sprinkle with sea salt (kosher if you have it). Let it sit for 15 minutes or longer, then rinse before using in a recipe. An old tip for cooking with eggplant is to cut it in irregular shapes of the same size. This makes them easier to turn and helps the eggplant not stick to the pan. Many people prefer to "sweat" the eggplant first, believing this lends a softer, more chewable eggplant. First slice the eggplant, lay the pieces out on a baking tray, and sprinkle with sea salt (kosher if you have it). Let it sit for 15 minutes or longer, then rinse before using in a recipe.

SPICY SESAME PEANUT NOODLES.

This dish makes a great appetizer or side dish but can also come through as an entree simply by adding some steamed vegetables such as broccoli, bok choy, carrots, or kale. If you aren't familiar with peanut sauce, this dish makes a great intro course. Serve before Loving Jungle Princess (page 72) with Spicy Asparagus (page 65).

SERVES 4 TO 6 SERVES 4 TO 6.

8 ounces vermicelli or angel hair pasta 1 teaspoon toasted sesame oil 2 cloves garlic, pressed or minced 2 tablespoons peeled and minced fresh ginger cup peanut b.u.t.ter 1 tablespoon soy sauce or Bragg's Liquid Aminos, or to taste cup water (or more if needed to stir) 2 tablespoons rice vinegar or freshly squeezed lime juice 2 tablespoons agave nectar 1 teaspoon crushed red pepper flakes or fresh minced chile pepper 1 tablespoon toasted sesame seeds 1 large carrot, shredded (about 1 cup) 2 tablespoons minced fresh cilantro 1 stalk green onion, green and white parts, thinly sliced 1. Prepare the noodles according to the package's instructions. Once strained, toss with the oil and set aside. 1. Prepare the noodles according to the package's instructions. Once strained, toss with the oil and set aside. 2. Blend or whisk together the remaining ingredients except the carrot, cilantro, and green onion to make your peanut sauce. When you are ready to serve, toss the peanut sauce with the noodles, carrot, cilantro, and green onion. If the dish sits around (for even a short period of time) you will need to add a tablespoon or two of water to stir it up again. 2. Blend or whisk together the remaining ingredients except the carrot, cilantro, and green onion to make your peanut sauce. When you are ready to serve, toss the peanut sauce with the noodles, carrot, cilantro, and green onion. If the dish sits around (for even a short period of time) you will need to add a tablespoon or two of water to stir it up again. The Asian Pantry The Asian Pantry Peanut b.u.t.ter is surprisingly uncommon outside of the United States but works great in re-creating an authentic peanut sauce in dishes such as this one. It also saves you the time of harvesting peanuts, roasting them, and simmering them into a savory sauce. Peanut b.u.t.ter is surprisingly uncommon outside of the United States but works great in re-creating an authentic peanut sauce in dishes such as this one. It also saves you the time of harvesting peanuts, roasting them, and simmering them into a savory sauce. Phew Phew! But if you ever come across raw peanuts at an Asian market, you should definitely check them out. The flavor might surprise you-more subtle and juicier than packaged peanuts. Here in Hawaii, boiled peanuts are frequently served, still inside their sh.e.l.ls, at Polynesian events and luaus. Also look for sprouted peanuts at your local farmers' market-truly a treat!

SPICY ASPARAGUS.

This is the sort of fun-loving creation you can whip up once your kitchen is stocked with wonderfully authentic Thai ingredients like kaffir lime leaf. Try serving it along with Thai Coconut Vegetable Soup (page 52) and Pad Siew (page 75).

SERVES 4 TO 6 SERVES 4 TO 6.

2 teaspoons sesame oil 2 cloves garlic, pressed or minced 1 teaspoon peeled and grated fresh ginger 2 green onions, white part only, thinly sliced (about 2 tablespoons) 1 teaspoon diced red chile pepper or crushed red pepper flakes 4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest 1 pound asparagus, stem ends trimmed 1 medium red bell pepper, sliced, optional cup water 1 tablespoon soy sauce or Bragg's Liquid Aminos cup thinly sliced fresh basil 1. In a saute pan over medium heat, saute the oil, garlic, ginger, green onion, chile, and kaffir lime leaves for 2 minutes. 1. In a saute pan over medium heat, saute the oil, garlic, ginger, green onion, chile, and kaffir lime leaves for 2 minutes. 2. Add the asparagus and the red bell pepper, if using, and saute for 2 more minutes. Add the water and continue to cook for 5 more minutes or until the asparagus is soft, but still bright green, and most of the water is evaporated. 2. Add the asparagus and the red bell pepper, if using, and saute for 2 more minutes. Add the water and continue to cook for 5 more minutes or until the asparagus is soft, but still bright green, and most of the water is evaporated. 3. Add the soy sauce and basil, stir, and remove from the heat. 3. Add the soy sauce and basil, stir, and remove from the heat.

PAD THAI.

Pad Thai is the quintessential Thai dish, and yet no two Pad Thais are alike. It's another one of those dishes where each region has developed its own style. Many variations use egg; ours uses tofu. If you have the time to make the Fish-Free Sauce (page 85) and the Sriracha (page 86), you will experience the full flavors of the dish. Serve with Cuc.u.mber Salad (page 54) or Thai Summer Rolls (page 59).

SERVES 4 TO 6 SERVES 4 TO 6.

1 (14-ounce) package Pad Thai noodles (thin and flat, like linguini) 2 tablespoons soy sauce 3 tablespoons sesame or peanut oil 1 (14-ounce) package extra-firm tofu 1 batch Pad Thai Sauce (recipe follows) 1 cup minced shallots or onion 3 large cloves garlic, pressed or minced cup thinly sliced green onion cup minced fresh cilantro 1 cup mung bean sprouts cup roasted unsalted peanuts Lime wedges PAD THAI SAUCE PAD THAI SAUCE cup freshly squeezed lime juice cup freshly squeezed lime juice 1 teaspoon lime zest 2 tablespoons peanut or sesame oil 1 tablespoon agave nectar or organic sugar 1 tablespoon rice vinegar 2 tablespoons soy sauce 3 tablespoons Fish-Free Sauce (page 85), or add extra soy sauce or Bragg's Liquid Aminos to taste 1 clove garlic, minced 1 teaspoon tamarind paste, optional 2 teaspoons Sriracha (page 86) or teaspoon crushed red pepper flakes, or to taste 1. Preheat the oven to 375F. Cook the noodles according to the instructions on the package. Strain into a colander and set aside. 1. Preheat the oven to 375F. Cook the noodles according to the instructions on the package. Strain into a colander and set aside. 2. Place the soy sauce and 1 tablespoon of the sesame oil on a small baking sheet. Slice the tofu into -inch cutlets. Slice each cutlet into 2 inch by -inch strips and place on the baking sheet. Flip the tofu to ensure even coating. Place in the oven and bake for 15 minutes. 2. Place the soy sauce and 1 tablespoon of the sesame oil on a small baking sheet. Slice the tofu into -inch cutlets. Slice each cutlet into 2 inch by -inch strips and place on the baking sheet. Flip the tofu to ensure even coating. Place in the oven and bake for 15 minutes. 3. Prepare the Pad Thai Sauce by combining all of the ingredients in a bowl and whisking well. 3. Prepare the Pad Thai Sauce by combining all of the ingredients in a bowl and whisking well. 4. Place 2 tablespoons of the sesame oil in a large saute pan or wok over medium-high heat. Add the shallots and garlic and cook for 3 minutes, stirring constantly. Lower the heat to low. Add the cooked noodles and Pad Thai Sauce and cook for 3 minutes, gently stirring well. Add the tofu and gently stir well. 4. Place 2 tablespoons of the sesame oil in a large saute pan or wok over medium-high heat. Add the shallots and garlic and cook for 3 minutes, stirring constantly. Lower the heat to low. Add the cooked noodles and Pad Thai Sauce and cook for 3 minutes, gently stirring well. Add the tofu and gently stir well. 5. Garnish each serving with green onion, cilantro, sprouts, peanuts, and lime wedges. 5. Garnish each serving with green onion, cilantro, sprouts, peanuts, and lime wedges. The Asian Pantry The Asian Pantry Rice pasta is G.o.d's gift to the gluten intolerant. Check out the Asian section in your supermarket or visit an Asian grocer to discover the selection available to you. Our favorite natural-foodstore brand is Tinkyada, which offers a wide variety of shapes and sizes to choose from. Rice pasta is G.o.d's gift to the gluten intolerant. Check out the Asian section in your supermarket or visit an Asian grocer to discover the selection available to you. Our favorite natural-foodstore brand is Tinkyada, which offers a wide variety of shapes and sizes to choose from.

GREEN CURRY.

Green curry has to be one of Thailand's greatest contributions to the culinary experience. Served at breakfast, lunch, and dinner, this dish is smooth, comforting, and ohso-pleasing. Prepare the veggies for this dish while you are waiting for the curry paste ingredients to roast. Serve with Green Papaya Salad (page 53) or Thai Summer Rolls (page 59) and finish the meal off with some Sticky Rice and Mango Slice (page 80).

SERVES 6 SERVES 6.

GREEN CURRY PASTE.

5 to 10 green chiles, halved and seeded, to taste (see Note on page 69) 1 tablespoons coriander seeds 1 stalks lemongra.s.s, chopped into -inch pieces, white part only (about 6 tablespoons) 2 tablespoons diced galangal or peeled fresh ginger medium green bell pepper, seeds removed 4 kaffir lime leaves, or 2 teaspoons lime zest cup packed basil leaves 1 teaspoon sea salt GREEN CURRY.

1 tablespoon sesame oil 2 (14-ounce) cans coconut milk 6 to 8 cups a.s.sorted chopped vegetables (eggplant, onions, carrots, zucchini, cabbage, green beans, bamboo shoots, oyster mushrooms, baby corn, water chestnuts, etc.) 1 tablespoon soy sauce or Bragg's Liquid Aminos, or to taste 1 teaspoon agave nectar, or to taste cup minced fresh sweet basil and/or cilantro 1. Place the chiles in a saute pan with the coriander seeds, lemongra.s.s, galangal, and green bell pepper. Roast over medium-low heat for 8 to 10 minutes or until everything looks a little browned, stirring occasionally. 1. Place the chiles in a saute pan with the coriander seeds, lemongra.s.s, galangal, and green bell pepper. Roast over medium-low heat for 8 to 10 minutes or until everything looks a little browned, stirring occasionally. 2. Transfer to a blender, add the kaffir lime leaves, basil, and salt, and blend until a thick paste forms, for 20 to 30 seconds. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 2. Transfer to a blender, add the kaffir lime leaves, basil, and salt, and blend until a thick paste forms, for 20 to 30 seconds. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 3. In a large saute pan or pot over medium heat, add the sesame oil and allow it to heat for 30 seconds. Add the curry paste and saute over medium heat until aromatic, about 2 minutes. Add the coconut milk and cook over medium-low heat, bringing the mixture to a low boil. Add the vegetables, starting with the hardest veggies that will take the longest to cook. 3. In a large saute pan or pot over medium heat, add the sesame oil and allow it to heat for 30 seconds. Add the curry paste and saute over medium heat until aromatic, about 2 minutes. Add the coconut milk and cook over medium-low heat, bringing the mixture to a low boil. Add the vegetables, starting with the hardest veggies that will take the longest to cook. 4. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 minutes, add the minced basil, and remove from the heat. Serve immediately. 4. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 minutes, add the minced basil, and remove from the heat. Serve immediately.

Variations Protein lovers can follow the directions on page 227 for adding marinated, roasted tofu or tempeh to this dish. Protein lovers can follow the directions on page 227 for adding marinated, roasted tofu or tempeh to this dish. Go even greener by adding 2 tablespoons minced fresh parsley to the curry paste and 2 cups kale, collard greens, or Swiss chard cut into strips in step three, a couple of minutes before removing from the heat. Go even greener by adding 2 tablespoons minced fresh parsley to the curry paste and 2 cups kale, collard greens, or Swiss chard cut into strips in step three, a couple of minutes before removing from the heat.

Note: Many recipes in this chapter call for chile peppers. The quant.i.ty of chiles that you use will entirely depend upon the particular chile's level of spiciness. This will vary greatly from pepper to pepper and largely depend on the season as well as many other factors. The seeds inside the peppers are particularly hot and should always be removed unless you are looking for a fire-hot dish. If you aren't sure how hot your pepper is, slice off a tiny strip at the end with no seeds on it and taste it. If jalapeno is the only green pepper you can buy, for example, you may only want to use one rather than the five to ten called for in the Green Curry recipe.

RED CURRY.

This beloved sister of green curry takes a bit less time to make because the curry paste ingredients are not roasted. What is the most fun here is that you can really start to get a sense of how the different chiles taste. Red curry is generally hotter than green curry, and the flavors are a little brighter. When we sit down at a Thai restaurant, our question is always the same: Red curry, or green? What are you in the mood for? As most things do, this dish goes great with Green Papaya Salad (page 53), Cuc.u.mber Salad (page 54), or Tempeh Lettuce Wraps (page 61).

SERVES 6 SERVES 6.

RED CURRY PASTE.

5 to 10 red chiles, halved and seeded, to taste (see Note on page 69) 1 stalks lemongra.s.s, chopped in -inch pieces, white part only (about 6 tablespoons) 2 tablespoons diced galangal or peeled fresh ginger 3 cloves garlic 4 kaffir lime leaves, or 2 teaspoons lime zest 1 teaspoon sea salt RED CURRY.

2 (14-ounce) cans coconut milk 6 to 8 cups a.s.sorted chopped vegetables (eggplant, onions, carrots, zucchini, cabbage, green beans, bamboo shoots, oyster mushrooms, baby corn, water chestnuts, etc.) 1 tablespoon soy sauce or Bragg's Liquid Aminos, or to taste 1 teaspoon agave nectar, or to taste 1. Place the chiles in a blender with the lemongra.s.s, galangal, garlic, kaffir lime leaves, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 1. Place the chiles in a blender with the lemongra.s.s, galangal, garlic, kaffir lime leaves, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 2. Transfer the paste to a large saute pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook. 2. Transfer the paste to a large saute pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook. 3. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 more minutes. Serve immediately. 3. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 more minutes. Serve immediately.

Variations Protein lovers can follow the directions on page 227 for adding marinated, roasted tofu or tempeh to this dish. Protein lovers can follow the directions on page 227 for adding marinated, roasted tofu or tempeh to this dish. Add a bit of green to your red with 2 tablespoons of thinly sliced Thai basil (add just before removing the curry from the heat). Add a bit of green to your red with 2 tablespoons of thinly sliced Thai basil (add just before removing the curry from the heat). Chefs' Tips and Tricks Chefs' Tips and Tricks Though some recipes offer several suggestions of foods you can use as "a.s.sorted vegetables," the fewer you choose, the less time the dish will take you to prepare. Choosing two or three veggies is a good start. As your speed and skills develop, adding more variety and special ingredients becomes easier, faster, and more gratifying. Though some recipes offer several suggestions of foods you can use as "a.s.sorted vegetables," the fewer you choose, the less time the dish will take you to prepare. Choosing two or three veggies is a good start. As your speed and skills develop, adding more variety and special ingredients becomes easier, faster, and more gratifying.

LOVING JUNGLE PRINCESS.

We always feel a little funny about ordering a dish called Evil Jungle Prince. It just sounds so . . . severe. Why is he evil? Was he banished to the jungle? At our restaurant, the Blossoming Lotus, we would call this dish Curry by Murray in a Hurry. The Loving Jungle Princess is the gentle speed-dial version of the other more elaborate curries. Serve with brown rice, Green Papaya Salad (page 53), and Black Rice Pudding (page 81) for a Thai feast.

SERVES 6 SERVES 6.

CURRY PASTE.

4 red chiles, halved and seeded, to taste (see Note on page 69) 1 stalk lemongra.s.s, cut in -inch pieces, white part only (2 tablespoons chopped) 4 kaffir lime leaves or 2 teaspoons lime zest 3 cloves garlic teaspoon sea salt CURRY CURRY 2 (14-ounce) cans coconut milk 6 cups chopped mixed vegetables (carrots, zucchini, green beans, onions, eggplant, bamboo shoots, oyster mushrooms, baby corn, water chestnuts, bean sprouts, etc.) 1 tablespoon soy sauce or Bragg's Liquid Aminos, optional 1 teaspoon agave nectar or organic sugar, optional cup thinly sliced basil 6 cups shredded cabbage 1. Place the chiles in a blender with the lemongra.s.s, kaffir lime leaves, garlic, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 1. Place the chiles in a blender with the lemongra.s.s, kaffir lime leaves, garlic, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 2. Transfer the mixture to a large saute pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook. 2. Transfer the mixture to a large saute pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook. 3. When all of the veggies are just soft, add the soy sauce, if using, and the agave nectar, if using, and stir well. Add the basil, stir it in, and remove from the heat. Serve hot over the shredded cabbage. 3. When all of the veggies are just soft, add the soy sauce, if using, and the agave nectar, if using, and stir well. Add the basil, stir it in, and remove from the heat. Serve hot over the shredded cabbage.

Variation You can b.u.mp up the flavor profile by adding 1 tablespoon curry powder. Or try adding 2 teaspoons each of toasted ground coriander and toasted ground c.u.min (see page 225). You can b.u.mp up the flavor profile by adding 1 tablespoon curry powder. Or try adding 2 teaspoons each of toasted ground coriander and toasted ground c.u.min (see page 225).

KAFFIR LEMONGRa.s.s TOFU CUTLETS.