The 30-Minute Vegan's Taste Of The East Part 9

We drink a whole lot of smoothies over here in Hawaii. So it is nice to switch them up by incorporating fresh, exotic, and taste-bud captivating flavors. Give this one a whirl and experience the Orient for breakfast with the widely used flavors of lime, ginger, and mango as well as the chiefly Indian spice cardamom and the popular Thai coconut milk.

MAKES 24 OUNCES MAKES 24 OUNCES.

2 medium mangoes 2 medium bananas cup coconut milk, optional 2 kaffir lime leaves or 1 tablespoon of freshly squeezed lime juice 1 teaspoon peeled and minced fresh ginger teaspoon ground cardamom, optional Place all of the ingredients in a blender, whirl together, and imbibe wholeheartedly.

Variations For a chilled smoothie you can either add 1 cup of ice, or refrigerate or freeze the fruit before preparing. Remember that bananas must be peeled before freezing. And fruits like mangoes, pineapple, or papaya should be peeled, seeded, and cubed. Store all fruits in airtight containers in the freezer. For a chilled smoothie you can either add 1 cup of ice, or refrigerate or freeze the fruit before preparing. Remember that bananas must be peeled before freezing. And fruits like mangoes, pineapple, or papaya should be peeled, seeded, and cubed. Store all fruits in airtight containers in the freezer. Replace the mango with 2 medium papayas or of a pineapple. Replace the mango with 2 medium papayas or of a pineapple. Add a handful of kale, chard, or spinach for a Green Asian Dream Smoothie. Add a handful of kale, chard, or spinach for a Green Asian Dream Smoothie. Replace the coconut milk with coconut water, apple juice, or your favorite fruit juice. Replace the coconut milk with coconut water, apple juice, or your favorite fruit juice.

CILANTRO PESTO.

Although pesto may have you thinking of gondolas and Michelangelo, this recipe has an Asian twist. It uses cilantro and sesame oil instead of the basil and olive oil you'd find in Italian pesto. Serve as a dipping sauce for crudites, a spread for wraps, part of the filling in Thai Summer Rolls (page 59), or spread on Hoisin Eggplant Cutlets (page 115).

MAKES CUP MAKES CUP.

2 bunches cilantro, coa.r.s.ely chopped (2 cups) 1 hot chile pepper, seeded 2 large cloves garlic 2 tablespoons freshly squeezed lemon or lime juice 1 tablespoon peeled and minced fresh ginger cup chopped cashews, toasted (see page 225) 3 tablespoons sesame oil 1 tablespoon toasted sesame oil 1 tablespoon soy sauce, or to taste Place all of the ingredients in a food processor or strong blender and process until smooth. For a thinner consistency, add more oil. Adjust soy sauce to taste.

Variation For a live version, replace the cashews with macadamia nuts and omit the toasted sesame oil, or replace it with cold-pressed olive oil. For a live version, replace the cashews with macadamia nuts and omit the toasted sesame oil, or replace it with cold-pressed olive oil.

CABBAGE ROLLS WITH FIVE-SPICE PaTe.

Five-spice powder blends well with pepitas-Spanish for pumpkin seeds. These raw food rolls are wonderful on their own or served with sauces such as Mango Ginger Sauce (page 61) or Dim Sum Dipping Sauce (page 101). The pate can be enjoyed on its own as a side for salads, or used as a spread on Green Onion Hotcakes (page 112). If you have more time, soaking the pumpkin seeds for up to two hours will produce a softer, more luxurious texture and flavor.

SERVES 6 TO 8 SERVES 6 TO 8.

1 recipe Pepita Pate (recipe follows) 6 to 8 thin slices avocado 6 to 8 thin slices tomato 6 to 8 thin slices cuc.u.mber 6 to 8 Chinese cabbage leaves PEPITA PaTe.

1 cups pumpkin seeds 2 tablespoons freshly squeezed lime juice 2 tablespoons thinly sliced green onion 1 tablespoon peeled and minced fresh ginger 2 tablespoons minced fresh cilantro 2 teaspoons seeded and diced hot chile pepper 3 tablespoons sesame oil cup water teaspoon five-spice powder teaspoon sea salt, or to taste teaspoon ground black pepper 2 tablespoons nutritional yeast 2 teaspoons nama shoyu 1. Place the pumpkin seeds in a large bowl with a few cups of water. Allow them to sit for 15 minutes, place in a colander, rinse, and drain well. If you have more time, soak the pumpkin seeds longer, up to 2 hours. 1. Place the pumpkin seeds in a large bowl with a few cups of water. Allow them to sit for 15 minutes, place in a colander, rinse, and drain well. If you have more time, soak the pumpkin seeds longer, up to 2 hours. 2. Meanwhile, prep the avocado, tomato, and cuc.u.mber. Rinse and pat dry the cabbage leaves. 2. Meanwhile, prep the avocado, tomato, and cuc.u.mber. Rinse and pat dry the cabbage leaves. 3. When the pumpkin seeds have finished soaking, place them in a food processor with the remaining pate ingredients and process until smooth. 3. When the pumpkin seeds have finished soaking, place them in a food processor with the remaining pate ingredients and process until smooth. 4. Place a small amount of pate in the center of each cabbage leaf. Add the avocado, tomato, and cuc.u.mber (or your desired fixings), wrap, and roll your way to lunch! 4. Place a small amount of pate in the center of each cabbage leaf. Add the avocado, tomato, and cuc.u.mber (or your desired fixings), wrap, and roll your way to lunch!

Variations Replace the cabbage with chard, collards, or lettuce. You can also use nori sheets. See page 158 for nori rolling instructions. Replace the cabbage with chard, collards, or lettuce. You can also use nori sheets. See page 158 for nori rolling instructions. Get creative with your fillings. Add grated carrots, daikon radish, or beet. Add sprouts of your choosing. Get creative with your fillings. Add grated carrots, daikon radish, or beet. Add sprouts of your choosing. Replace the pumpkin seeds with sunflower seeds. Replace the pumpkin seeds with sunflower seeds. Create an Indian flare to the pate by replacing the five-spice powder with 1 teaspoons curry powder and 1 teaspoon c.u.min powder. Create an Indian flare to the pate by replacing the five-spice powder with 1 teaspoons curry powder and 1 teaspoon c.u.min powder.

KALE AND SNOW PEAS.

Kale salad is big around our house, decorated with all manner of seasonal goodies. Snow peas, ginger, and sesame oil bring a taste of China to the table. Ma.s.saging oil into the leaves helps break down the toughness, making it easier to love. Another option is to quickly toss the kale in boiling water for a few seconds. This is a good choice if you are serving the salad right away, though it won't be raw anymore.

SERVES 2 TO 4 SERVES 2 TO 4.

1 lemon, juiced (about 2 tablespoons) 1 bunch curly kale, stems removed, torn in small pieces (about 8 cups) 1 tablespoon sesame or olive oil 1 cup snow peas 1 teaspoon peeled and grated fresh ginger 2 tablespoons soy sauce or Bragg's Liquid Aminos 1 to 2 teaspoons maple syrup or agave nectar 2 tablespoons minced sweet onion 1. Squeeze the lemon over the kale and add the oil. Rub the lemon juice and oil into the leaves of the kale for 1 to 2 minutes, until thoroughly coated. Set aside. 1. Squeeze the lemon over the kale and add the oil. Rub the lemon juice and oil into the leaves of the kale for 1 to 2 minutes, until thoroughly coated. Set aside. 2. If you'd like the snow peas to be softer, blanch them by covering them with boiling water for about 20 seconds. You don't want them to get too soft, just take the rough edge off. Slice them into strips (it is okay if the peas come out) and add them to the kale. 2. If you'd like the snow peas to be softer, blanch them by covering them with boiling water for about 20 seconds. You don't want them to get too soft, just take the rough edge off. Slice them into strips (it is okay if the peas come out) and add them to the kale. 3. Add the remaining ingredients and stir well. Serve immediately or refrigerate for up to 3 days. 3. Add the remaining ingredients and stir well. Serve immediately or refrigerate for up to 3 days.

Variations For some extra protein, color, and crunch, add 2 tablespoons of white sesame seeds along with the ingredients in step 3. For some extra protein, color, and crunch, add 2 tablespoons of white sesame seeds along with the ingredients in step 3. If you are a fan of raw garlic, press or mince 2 cloves and add them along with the ingredients in step 3. If you are a fan of raw garlic, press or mince 2 cloves and add them along with the ingredients in step 3. The sweet crispiness of jicama is a great seasonal subst.i.tute for the snow peas. The sweet crispiness of jicama is a great seasonal subst.i.tute for the snow peas.

ASIAN SLAW.

An Asian twist on an American favorite, this cabbage salad is colorful and just plain ol' fun to prepare. Definitely use the hot mustard if you can find it. If not, Dijon or stone-ground will do. If you have more time, this dish is best if you can let it marinate for 20 minutes or longer before serving. It's wonderful as a side with Korean BBQ Tofu (page 218), Indonesian Coconut Tempeh (page 198), or Tempeh Vindaloo (page 28).

SERVES 6 SERVES 6.

6 cups thinly sliced Chinese or napa cabbage 1 cups thinly sliced purple cabbage 1 cup snow peas or sugar snap peas, thinly sliced 1 cup grated carrots 1 cup grated daikon cup thinly sliced green onions 2 tablespoons minced fresh cilantro 1 tablespoons peeled and minced fresh ginger 3 tablespoons sesame oil 1 tablespoon prepared hot mustard 1 tablespoon freshly squeezed lime juice 1 tablespoon rice vinegar 1 tablespoon plus 1 teaspoon soy sauce, or to taste 2 teaspoons seeded and diced hot chile pepper 2 teaspoons toasted sesame oil 1 kaffir lime leaf, optional, or teaspoon lime zest teaspoon five-spice powder, optional 1. Place the Chinese cabbage, purple cabbage, snow peas, carrots, daikon, green onions, cilantro, and ginger in a large bowl and mix well. 1. Place the Chinese cabbage, purple cabbage, snow peas, carrots, daikon, green onions, cilantro, and ginger in a large bowl and mix well. 2. Place the sesame oil, hot mustard, lime juice, rice vinegar, soy sauce, chile pepper, toasted sesame oil, kaffir lime leaf, if using, and five-spice powder, if using, in a blender and blend well. Add to the bowl and toss well. 2. Place the sesame oil, hot mustard, lime juice, rice vinegar, soy sauce, chile pepper, toasted sesame oil, kaffir lime leaf, if using, and five-spice powder, if using, in a blender and blend well. Add to the bowl and toss well.

COCONUT MASHED PARSNIPS.

Creamy and somewhat sweet, steamed parsnips are combined with coconut milk and a hint of chile pepper to create this Asian Fusion dish. Parsnips are a starchy vegetable that has deep flavor. For a gourmet presentation serve with Toasted Sesame Roasted Vegetables (page 155) and Teriyaki Tofu (page 159).

SERVES 4 SERVES 4.

2 large parsnips, chopped small (4 cups) 1 tablespoon sesame oil cup diced shallots 2 cloves garlic, pressed or minced 2 teaspoons seeded and diced chile peppers 1 cup coconut milk teaspoon sea salt, or to taste 1. Place 1 inch of water in a pot and position a steamer basket inside. Add the parsnips and steam over medium heat until the parsnips are just soft, approximately 10 minutes. 1. Place 1 inch of water in a pot and position a steamer basket inside. Add the parsnips and steam over medium heat until the parsnips are just soft, approximately 10 minutes. 2. Meanwhile, place the sesame oil in a small saute pan over medium heat. Add the shallots, garlic, and chile pepper and cook for 3 minutes, stirring frequently. Lower the heat to low and add the coconut milk and salt and mix well. Cook for 5 minutes. 2. Meanwhile, place the sesame oil in a small saute pan over medium heat. Add the shallots, garlic, and chile pepper and cook for 3 minutes, stirring frequently. Lower the heat to low and add the coconut milk and salt and mix well. Cook for 5 minutes. 3. When the parsnips are done cooking, add them to the saute pan with the coconut milk and salt and gently mash well with a fork, the bottom of a strong whisk, or a potato masher. 3. When the parsnips are done cooking, add them to the saute pan with the coconut milk and salt and gently mash well with a fork, the bottom of a strong whisk, or a potato masher.

Variations Replace the parsnips with potatoes, yams, or squash. Replace the parsnips with potatoes, yams, or squash. For For Wasabi Mashed Parsnips Wasabi Mashed Parsnips, add 1 to 1 teaspoons wasabi powder to the coconut milk.

LEMON RICE.

Most Asian cultures serve rice at nearly every meal, with every region having its specialty pilafs. We find that seasoned grain dishes are a simple way to dress up dinner. With just a little more effort, the whole meal is elevated. Change around the spices and add diced vegetables that suit your meal. Although you might think the lemon is what makes the rice yellow, the color really comes from the turmeric.

SERVES 4 TO 6 SERVES 4 TO 6.

2 cups white basmati rice or jasmine rice 3 cups water or vegetable stock (see page 228) 1 tablespoon brown mustard seeds 1 tablespoon sesame or toasted sesame oil teaspoon turmeric powder 10 curry leaves (see Note on page 6) medium red onion, chopped small 1 teaspoon sea salt, or to taste 2 tablespoons minced fresh parsley 2 tablespoons freshly squeezed lemon juice, or to taste 1. Place the rice and water in a pot over high heat and bring to a rapid boil. Cover and simmer over low heat for 15 minutes or until most of the water is absorbed and the rice is soft. 1. Place the rice and water in a pot over high heat and bring to a rapid boil. Cover and simmer over low heat for 15 minutes or until most of the water is absorbed and the rice is soft. 2. Meanwhile, in a dry saute pan over medium heat, toast the mustard seeds for 2 minutes or until they are popping a lot with a toasty aroma. Add the oil, turmeric, and curry leaves and saute for 1 to 2 more minutes. Add the red onion and salt and saute until the onion is soft. 2. Meanwhile, in a dry saute pan over medium heat, toast the mustard seeds for 2 minutes or until they are popping a lot with a toasty aroma. Add the oil, turmeric, and curry leaves and saute for 1 to 2 more minutes. Add the red onion and salt and saute until the onion is soft. 3. When the rice is done, toss it in a bowl with the onion mixture until the rice is evenly coated. Add the parsley and lemon juice to taste. Serve immediately. 3. When the rice is done, toss it in a bowl with the onion mixture until the rice is evenly coated. Add the parsley and lemon juice to taste. Serve immediately.

ASIAN CHOCOLATE PARFAIT.

As we approached the end of our recipe development, we realized we were a little underrepresented in the chocolate department. In response, we include this Asian Fusion chocolate sensation. Agar flakes are used to thicken the coconut layer, but if you are unable to find this ingredient you can use the sweetened coconut milk as a sauce. If you want to take it to the next level, top each parfait with some Mango Custard Pudding (page 130). To fit this dish into a 30-minute time frame, we place the parfaits in the freezer to chill. Make sure you have s.p.a.ce available!

MAKES 6 PARFAITS MAKES 6 PARFAITS.

LE CHOCOLATE LAYER.

1 cups chocolate chips (see Note on page 172) 1 cups soft silken tofu 1 tablespoon maple syrup, agave nectar, or sweetener of choice, to taste 1 teaspoon vanilla extract, preferably alcohol-free teaspoon ground cinnamon teaspoon ground cardamom Pinch ground anise or allspice LE COCONUT LAYER.

1 (14-ounce) can coconut milk 3 tablespoons agave nectar, or sweetener of choice, to taste 1 tablespoon agar flakes ACCOUTREMENTS.

Fresh berries Mint leaves 1. Melt the chocolate chips by heating them in a double boiler over medium heat until the chips are glossy and the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don't have a double boiler, you can place a gla.s.s or steel bowl on top of a pot with 2 inches of boiling water in it.) Place the remaining Chocolate Layer ingredients in the food processor. 1. Melt the chocolate chips by heating them in a double boiler over medium heat until the chips are glossy and the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don't have a double boiler, you can place a gla.s.s or steel bowl on top of a pot with 2 inches of boiling water in it.) Place the remaining Chocolate Layer ingredients in the food processor. 2. Meanwhile, place the coconut milk and agave in a small saute pan over medium-high heat and bring to a low boil. Add the agar flakes, lower the heat to low and simmer until the agar completely dissolves, approximately 7 minutes, whisking frequently. Remove from the heat. Stir periodically while you prepare the chocolate layer. 2. Meanwhile, place the coconut milk and agave in a small saute pan over medium-high heat and bring to a low boil. Add the agar flakes, lower the heat to low and simmer until the agar completely dissolves, approximately 7 minutes, whisking frequently. Remove from the heat. Stir periodically while you prepare the chocolate layer. 3. Add the melted chocolate chips to the food processor and process until smooth. Pour into 6 parfait gla.s.ses. 3. Add the melted chocolate chips to the food processor and process until smooth. Pour into 6 parfait gla.s.ses. 4. Pour the coconut mixture on top of the chocolate layer and place them in the freezer until firm, approximately 12 minutes. Garnish with fresh berries and mint leaves before serving. 4. Pour the coconut mixture on top of the chocolate layer and place them in the freezer until firm, approximately 12 minutes. Garnish with fresh berries and mint leaves before serving.

Note: This dish will come out sweeter if you use the more common semi-sweet chocolate chips, which use cane sugar. We prefer a variety made by Sunspire that is grain-sweetened, but either one will work.

Variations For a soy-free version, replace the tofu with ripe avocado and adjust the sweetener to taste. For a soy-free version, replace the tofu with ripe avocado and adjust the sweetener to taste. If you have more time, you can place the parfaits in the refrigerator to chill. If you have more time, you can place the parfaits in the refrigerator to chill.

VIETNAMESE HAPPY PANCAKES.

Traditionally served with fresh mint and basil, these savory pancakes are fun and so simple to whip up once you get the hang of it. The more creative you get with the topping, the happier these pancakes make you! Pancake + topping = delightful dinner. So use what you love, what you have on hand, or whatever entices you at the market in place of the prescribed ingredients; the instructions will be much the same. You can cook the toppings or leave them raw, use fruit and sweet sauces, or even just eat the pancakes plain! They're also delightful with the traditional Nuoc Cham dipping sauce (see page 192).

MAKES 4 SMALL OR 2 LARGE PANCAKES MAKES 4 SMALL OR 2 LARGE PANCAKES.

PANCAKE.

cup brown rice flour teaspoon sea salt teaspoon turmeric powder 1 cup water cup thinly sliced green onions 1 tablespoon oil for coating the pan TOPPING.

1 teaspoon sesame oil 1 clove garlic, pressed or minced medium yellow onion, sliced into thin quarter moons teaspoon sea salt 2 cups thinly sliced mushrooms 2 cups thinly sliced napa cabbage Handful mung bean sprouts 1. For the pancake batter, whisk together the flour, salt, and turmeric. Add the water and mix well. Fold in the green onions and set the mixture aside for 15 minutes, during which time it will thicken slightly. 1. For the pancake batter, whisk together the flour, salt, and turmeric. Add the water and mix well. Fold in the green onions and set the mixture aside for 15 minutes, during which time it will thicken slightly. 2. Meanwhile, prepare the topping by heating the oil in a saute pan over medium heat. Add the garlic, onion, and salt and saute for 1 to 2 minutes to soften the onion. Add the mushrooms and continue to saute until the mushrooms are soft and juicy, about 5 minutes. Add the cabbage, stir, and cook for 1 more minute before removing from the heat. Mix in the mung sprouts and set aside, near your stove. 2. Meanwhile, prepare the topping by heating the oil in a saute pan over medium heat. Add the garlic, onion, and salt and saute for 1 to 2 minutes to soften the onion. Add the mushrooms and continue to saute until the mushrooms are soft and juicy, about 5 minutes. Add the cabbage, stir, and cook for 1 more minute before removing from the heat. Mix in the mung sprouts and set aside, near your stove. 3. Heat a skillet or griddle until it is piping hot and brush on a very light coating of oil. (You can test it to see if it's ready by sprinkling it with a little water. If the water sizzles, you're ready to go.) Stir up the batter again and pour cup onto the skillet in a very thin layer (if you use a griddle you can cook all four at once). Layer the toppings on top, and allow the pancake about 5 minutes to cook. It is ready when it is crispy and the edges turn brown (you can also use a spatula to peek underneath). Serve them open-faced like they are in the pan. 3. Heat a skillet or griddle until it is piping hot and brush on a very light coating of oil. (You can test it to see if it's ready by sprinkling it with a little water. If the water sizzles, you're ready to go.) Stir up the batter again and pour cup onto the skillet in a very thin layer (if you use a griddle you can cook all four at once). Layer the toppings on top, and allow the pancake about 5 minutes to cook. It is ready when it is crispy and the edges turn brown (you can also use a spatula to peek underneath). Serve them open-faced like they are in the pan.

Variations Other savory topping options include thinly sliced collard greens or kale. Arugula, mustard greens, and shredded carrots also work well. If you have some squash or sweet potato already cooked in your fridge, slice it up and use it here. Other savory topping options include thinly sliced collard greens or kale. Arugula, mustard greens, and shredded carrots also work well. If you have some squash or sweet potato already cooked in your fridge, slice it up and use it here. Try adding other minced fresh herbs into the pancake batter, such as parsley, chives, tarragon, oregano, or thyme. Try adding other minced fresh herbs into the pancake batter, such as parsley, chives, tarragon, oregano, or thyme. Be efficient and resourceful by using some leftovers as the topping. Be efficient and resourceful by using some leftovers as the topping. You can also try sweet happiness using strawberries, sliced bananas, apples, pears, or mangoes. Omit the green onion and turmeric and reduce the salt to a pinch. Top with a sprinkle of powdered sugar or maple syrup. Go even further with some chocolate or caramel sauce. There are even some really nice vegan whipped creams out there these days. You can also try sweet happiness using strawberries, sliced bananas, apples, pears, or mangoes. Omit the green onion and turmeric and reduce the salt to a pinch. Top with a sprinkle of powdered sugar or maple syrup. Go even further with some chocolate or caramel sauce. There are even some really nice vegan whipped creams out there these days.

NUOC CHAM.

The quintessential Vietnamese dipping sauce. Use it to dip everything from crudites to Tempura Vegetables (page 142) to Thai Summer Rolls (page 59) and beyond.

MAKES CUP MAKES CUP.

cup soy sauce, tamari, or Bragg's Liquid Aminos 2 tablespoons rice vinegar 2 tablespoons water cup freshly squeezed lime juice teaspoon crushed red pepper flakes 1 clove garlic, pressed or minced Combine all of the ingredients in a small bowl and serve immediately or store in an airtight container in the refrigerator for up to a week.

VIETNAMESE SEITAN AND NOODLE DISH (PHO BO).

A popular dish in Vietnam, pho bo involves noodles, a brothy soup with vegetables, and typically an animal product. Star anise, a beautiful spice (shaped like a star), adds a subtle flavor to the broth. Serve with Vietnamese Happy Pancakes (page 190).

SERVES 6 TO 8 SERVES 6 TO 8.

14 ounces rice noodles 2 tablespoons sesame oil 1 tablespoon coriander seeds 1 cup diced yellow onions 8 ounces seitan, chopped cup diced shallots, or another cup diced onion 2 tablespoons peeled and minced fresh ginger 3 cloves garlic, peeled and minced, optional 1 hot chile pepper, seeded and diced 5 large mushrooms, sliced (try shiitake, oyster, or cremini) 6 cups water or vegetable stock (see page 228) 4 whole star anise 2 cups sliced greens (try kale, spinach, collards, or mustard greens) 2 tablespoons soy sauce, or to taste 2 tablespoons minced fresh cilantro 1 teaspoon sea salt A few drops liquid smoke Mung bean sprouts Cilantro leaves 1. Cook the pasta according to the package's instructions. Place in a colander, rinse well with cold water, and drain well. 1. Cook the pasta according to the package's instructions. Place in a colander, rinse well with cold water, and drain well. 2. Meanwhile, place the sesame oil in a large pot over medium-high heat. Add the coriander seeds, onion, and seitan and mix well. Add the shallots, ginger, garlic, chile pepper, and mushrooms and cook for 5 minutes, stirring frequently. 2. Meanwhile, place the sesame oil in a large pot over medium-high heat. Add the coriander seeds, onion, and seitan and mix well. Add the shallots, ginger, garlic, chile pepper, and mushrooms and cook for 5 minutes, stirring frequently. 3. Add the water and star anise and cook for 10 minutes, stirring occasionally. Add the greens and the remaining ingredients except the mung bean sprouts and cilantro leaves, and cook for 5 minutes, stirring occasionally. 3. Add the water and star anise and cook for 10 minutes, stirring occasionally. Add the greens and the remaining ingredients except the mung bean sprouts and cilantro leaves, and cook for 5 minutes, stirring occasionally. 4. Remove the star anise and show your guests how cool they look. To serve, place the noodles in each dish. Top with the vegetables and broth. Garnish with the mung sprouts and cilantro leaves. 4. Remove the star anise and show your guests how cool they look. To serve, place the noodles in each dish. Top with the vegetables and broth. Garnish with the mung sprouts and cilantro leaves.

INDONESIAN COCONUT RICE (NASI UDUK).

This dish packs a punch of flavor and boasts a winning combination of rice, coconut milk, lemongra.s.s, and hot chiles. Serve as a side with Indonesian Seitan Satay (page 195), Tofu Tikka Masala (page 33), or Loving Jungle Princess (page 72).

SERVES 6 TO 8 SERVES 6 TO 8.

4 lemongra.s.s stalks, bottoms and outer stalks removed 2 cups white basmati rice 1 (14-ounce) can coconut milk 1 cups water 1 teaspoons sea salt, or to taste 1 tablespoon sesame oil 3 cloves garlic, pressed or minced 2 tablespoons peeled and minced fresh ginger 1 cup thinly sliced green onions 1 teaspoon ground cloves teaspoon crushed red pepper flakes, or to taste cup shredded unsweetened coconut or coconut flakes, toasted (see page 225) 1. Crush the lemongra.s.s by lightly pounding it with a wooden spoon or other heavy object. Place them in a large pot with rice, coconut milk, water, and salt, and bring to a boil over high heat. Lower the heat to simmer, cover, and cook until all of the liquid is absorbed, approximately 15 minutes. Remove from the heat. 1. Crush the lemongra.s.s by lightly pounding it with a wooden spoon or other heavy object. Place them in a large pot with rice, coconut milk, water, and salt, and bring to a boil over high heat. Lower the heat to simmer, cover, and cook until all of the liquid is absorbed, approximately 15 minutes. Remove from the heat. 2. Meanwhile, place the sesame oil in a large saute pan over medium heat. Add the garlic, ginger, and green onions and cook for 3 minutes, stirring frequently. Add the remaining ingredients except the toasted coconut and cook for 2 minutes, stirring frequently. 2. Meanwhile, place the sesame oil in a large saute pan over medium heat. Add the garlic, ginger, and green onions and cook for 3 minutes, stirring frequently. Add the remaining ingredients except the toasted coconut and cook for 2 minutes, stirring frequently. 3. When the rice is done cooking, combine all of the ingredients except the toasted coconut in a large mixing bowl and gently mix well. Remove the lemongra.s.s stalks and garnish with toasted coconut before serving. 3. When the rice is done cooking, combine all of the ingredients except the toasted coconut in a large mixing bowl and gently mix well. Remove the lemongra.s.s stalks and garnish with toasted coconut before serving.

Variations Add 2 cups diced vegetables, such as red bell peppers, mushrooms, or celery, to the saute pan along with the green onions. Add 2 cups diced vegetables, such as red bell peppers, mushrooms, or celery, to the saute pan along with the green onions. Replace the basmati rice with brown rice, or even with quinoa. Use 2 cups of quinoa and 4 cups of total liquid for this recipe. Replace the basmati rice with brown rice, or even with quinoa. Use 2 cups of quinoa and 4 cups of total liquid for this recipe.

INDONESIAN SEITAN SATAY.

Originating in Indonesia and making its way across Southeast Asia, satay is a popular dish across all borders. Typically served on skewers with a spicy dipping sauce, our version replaces the meat with marinated seitan. Turmeric is traditionally used to impart a yellow color to the dish. Serve as part of an appetizer sampler with Samosas (page 7), Thai Summer Rolls (page 59), and Steamed Wontons (page 99).

MAKES 4 APPETIZER PORTIONS MAKES 4 APPETIZER PORTIONS.

1 (8-ounce) package seitan 1 tablespoon sesame or peanut oil 1 cup sliced yellow onions 2 cloves garlic, pressed or minced teaspoon turmeric powder 2 teaspoons soy sauce 2 teaspoons rice vinegar 1 cup or more Peanut Sauce (page 196) 4 bamboo or other skewers 1. Slice the seitan into approximately sixteen equal pieces. 1. Slice the seitan into approximately sixteen equal pieces. 2. Heat the oil in a saute pan over medium-high heat. Add the onions and garlic and cook for 2 minutes, stirring frequently. Add the seitan and turmeric and cook for 10 minutes, stirring occasionally. Add the soy sauce and vinegar, stir well, and lower the heat to low. 2. Heat the oil in a saute pan over medium-high heat. Add the onions and garlic and cook for 2 minutes, stirring frequently. Add the seitan and turmeric and cook for 10 minutes, stirring occasionally. Add the soy sauce and vinegar, stir well, and lower the heat to low. 3. Prepare the peanut sauce by following the instructions on page 197. Pour into a small bowl. 3. Prepare the peanut sauce by following the instructions on page 197. Pour into a small bowl. 4. Place four pieces of seitan on each skewer and serve with the sauce. You can serve the onions alongside the skewers or place some on top of each skewer. 4. Place four pieces of seitan on each skewer and serve with the sauce. You can serve the onions alongside the skewers or place some on top of each skewer.

Variations Try grilling the seitan and the onion. Try grilling the seitan and the onion. Replace the seitan with marinated and roasted tempeh or tofu (see page 227). Replace the seitan with marinated and roasted tempeh or tofu (see page 227). Add 1-inch slices of red, green, and yellow bell pepper, as well as mushrooms, and create the kebab of your dreams! Add 1-inch slices of red, green, and yellow bell pepper, as well as mushrooms, and create the kebab of your dreams!

INDONESIAN GADO GADO.

Gado gado is a traditional Indonesian dish, typically including a mixture of cooked and raw vegetables served with a peanut sauce dressing. The sauce is quite versatile. We use it for Indonesian Seitan Satay (page 195) and as a dipping sauce for Thai Summer Rolls (page 59). Try it as a sauce for your next stir-fry or soba dish (see page 164).

SERVES 6 SERVES 6.

8 cups a.s.sorted vegetables-try green beans, potato, cabbage, carrots, cauliflower, or your faves 1 cuc.u.mber, sliced 1 tomato, large slices cup thinly sliced green onions PEANUT SAUCE MAKES 2 CUPS SAUCE MAKES 2 CUPS SAUCE.

1 tablespoon sesame or peanut oil 3 tablespoons minced shallots or onion 2 cloves garlic, pressed or minced 2 teaspoons peeled and minced fresh ginger 1 teaspoon seeded and diced jalapeno or other hot pepper 1 cup coconut milk cup water 1 cup crunchy peanut b.u.t.ter 2 teaspoons Fish-Free Sauce, optional (page 85) 1 tablespoon maple syrup, organic brown sugar, or sweetener of choice 1 tablespoon plus 1 teaspoon soy sauce, or to taste 1 teaspoons tamarind paste (see Box on page 197) or 1 tablespoon freshly squeezed lime juice teaspoon sea salt, or less if using Fish-Free Sauce Crushed red pepper flakes to taste 1. Place 1 inch of water in a pot with a steamer basket over medium-high heat. Steam the vegetables until just soft. Arrange them on a plate with the cuc.u.mber and tomato slices. 1. Place 1 inch of water in a pot with a steamer basket over medium-high heat. Steam the vegetables until just soft. Arrange them on a plate with the cuc.u.mber and tomato slices. 2. To prepare the peanut sauce, place the oil in a pot over medium heat. Add the shallots, garlic, ginger, and jalapeno and cook for 3 minutes, stirring frequently. Lower the heat to low and add the remaining ingredients, stirring occasionally. Pour the sauce into a bowl and serve warm alongside the veggies. Garnish each serving wth the green onions or add them to the peanut sauce. 2. To prepare the peanut sauce, place the oil in a pot over medium heat. Add the shallots, garlic, ginger, and jalapeno and cook for 3 minutes, stirring frequently. Lower the heat to low and add the remaining ingredients, stirring occasionally. Pour the sauce into a bowl and serve warm alongside the veggies. Garnish each serving wth the green onions or add them to the peanut sauce.

Variations Add grilled or roasted tempeh or tofu to the veggie plate (see page 227). Add grilled or roasted tempeh or tofu to the veggie plate (see page 227). Replace the peanut b.u.t.ter with almond b.u.t.ter. Replace the peanut b.u.t.ter with almond b.u.t.ter. The Asian Pantry The Asian Pantry Tamarind is available as a paste, pulp, and-in some markets-fresh pods. Tamarind sauces are also available, but these will contain added ingredients. Check with your local grocer to see if tamarind is available to you or could be ordered. Otherwise check out the Resource Section in Appendix C for Web sites that sell tamarind products. See the food pantry on page 2 for more information. Tamarind is available as a paste, pulp, and-in some markets-fresh pods. Tamarind sauces are also available, but these will contain added ingredients. Check with your local grocer to see if tamarind is available to you or could be ordered. Otherwise check out the Resource Section in Appendix C for Web sites that sell tamarind products. See the food pantry on page 2 for more information.

INDONESIAN COCONUT TEMPEH.

This is a decadent dish wherein the tempeh is first marinated and roasted and then stewed in creamy coconut milk and spices. YUM! For best results, toast the dried coconut that is used to garnish the dish. Serve with quinoa and a side of Indonesian Tamarind Vegetables with Lemongra.s.s (page 199). The sauce actually makes enough for another 8 ounces of tempeh. If you wish to use more tempeh, just add an extra tablespoon of soy sauce and cup more water.

SERVES 2 TO 6 SERVES 2 TO 6.

TEMPEH MARINADE.

1 pound tempeh Zest of 1 lemon 3 tablespoons freshly squeezed lemon juice 3 tablespoons soy sauce cup water INDONESIAN COCONUT SAUCE INDONESIAN COCONUT SAUCE 1 teaspoons ground coriander 1 tablespoon sesame or peanut oil cup sliced onions 2 garlic cloves, pressed or minced 1 to 2 teaspoons seeded and diced hot chile pepper 1 (14-ounce) can coconut milk 2 bay leaves 2 teaspoons agave nectar, organic sugar, or sweetener to taste teaspoon ground nutmeg Pinch of ground cinnamon teaspoon sea salt, or to taste cup shredded unsweetened coconut, optionally toasted (see page 225) 1. Preheat the oven or toaster oven to 350F. Slice the tempeh into eight cutlets. Pour the remaining marinade ingredients onto a small baking sheet (the one that fits in the toaster oven works fine) or ca.s.serole dish. Add the tempeh and flip to coat evenly. Place in the oven and bake for 10 minutes. 1. Preheat the oven or toaster oven to 350F. Slice the tempeh into eight cutlets. Pour the remaining marinade ingredients onto a small baking sheet (the one that fits in the toaster oven works fine) or ca.s.serole dish. Add the tempeh and flip to coat evenly. Place in the oven and bake for 10 minutes. 2. Meanwhile, place the coriander in a large saute pan over medium-high heat. Stir constantly for 1 minute. Add the oil, onions, garlic, and chile pepper and cook for 3 minutes, stirring frequently. Add the coconut milk and the remaining sauce ingredients except the shredded coconut, stir well, and lower the heat to low. 2. Meanwhile, place the coriander in a large saute pan over medium-high heat. Stir constantly for 1 minute. Add the oil, onions, garlic, and chile pepper and cook for 3 minutes, stirring frequently. Add the coconut milk and the remaining sauce ingredients except the shredded coconut, stir well, and lower the heat to low. 3. When the tempeh is done cooking, add the cutlets to the sauce. Cook over low heat for 10 minutes, stirring occasionally. Remove the bay leaves and top with shredded coconut before serving. 3. When the tempeh is done cooking, add the cutlets to the sauce. Cook over low heat for 10 minutes, stirring occasionally. Remove the bay leaves and top with shredded coconut before serving.

INDONESIAN TAMARIND VEGETABLES WITH LEMONGRa.s.s.

This is a light and tangy dish with delicate flavors. It can be adapted to use whatever vegetables are fresh and available. Serve as a side with Lemon Rice (page 187) and Kung Pao Tempeh (page 123).

SERVES 4 TO 6 SERVES 4 TO 6.

2 carrots, sliced 1 parsnip, sliced 2 zucchini, thick slices 1 yellow squash, thick slices cup minced lemongra.s.s (white and yellow portion only) 1 tablespoon tamarind paste or 2 tablespoons freshly squeezed lime juice cup water 1 tablespoon agave nectar, maple syrup, or sweetener of choice 2 tablespoons sesame oil 2 tablespoons soy sauce teaspoon crushed red pepper flakes 2 tablespoons minced fresh cilantro teaspoon sea salt, or to taste teaspoon ground black pepper, or to taste cup thinly sliced green onions 1. Place the carrots and parsnips in a steamer basket and steam for a few minutes. Add the zucchini and squash and steam until the vegetables are just tender, approximately 5 minutes. Transfer to a mixing bowl. 1. Place the carrots and parsnips in a steamer basket and steam for a few minutes. Add the zucchini and squash and steam until the vegetables are just tender, approximately 5 minutes. Transfer to a mixing bowl. 2. Place the remaining ingredients except the green onions in a strong blender and blend well. Pour over the vegetables and gently mix well. Garnish with green onions before serving. 2. Place the remaining ingredients except the green onions in a strong blender and blend well. Pour over the vegetables and gently mix well. Garnish with green onions before serving.