Read Online The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray - Free Book Online
Authors: Mark Reinfeld, Jennifer Murray
Tags: Reference, Non-Fiction
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tablespoons maple syrup
½ teaspoon vanilla extract,
preferably alcohol-free
1 teaspoon granulated
organic sugar, optional
1. Sift the spelt flour, rice flour, baking powder, salt, and cinnamon, if using, into a large mixing bowl. Whisk together well, making sure there are no lumps.
2. Using a standing mixer with the whisk attachment or a hand mixer, whip ½ cup of the bananas for 20 seconds or until well blended and a little bit fluffy. Add the water, oil, maple syrup, and vanilla and continue to whisk until creamy and well blended.
3. Turn the heat under a griddle or other pan to low and allow the pan to heat up while you proceed with the batter. You may need to lightly oil the pan. Add the wet ingredients to the flour mixture and use a spoon or rubber spatula to stir until the batter is uniform. Be careful not to overmix the batter.
4. When the griddle or skillet is very hot, use a cup measuring cup to form as many pancakes as room allows. Working quickly, cover the tops of the pancakes with the remaining banana slices. You can push the slices in just a little, which will spread the batter out some. If you like, sprinkle the bananas with a little of the sugar.
5. Flip the pancakes when there are bubbles on top and they smell toasty. (Note that there won’t be as much bubbling as there is with regular pancakes. The smell and perhaps a tiny bit of smoke will be the best way to tell if they are ready to flip.) Continue to cook on the banana side for about 2 minutes. Repeat with the remaining batter. Serve immediately.
GALANGAL LEMONGRASS SOUP
Though all soups benefit from spending hours simmering on the stovetop to allow the full flavors of the dish to sing in perfect harmony, those of us short on time can also choose to increase the flavor ingredients for a similar effect. In this case, using a larger than normal amount of lemongrass, kaffir lime leaves, and galangal counteracts the limited cooking time while providing you that symphonic splendor you deserve. Served with rice noodles, this dish can be a satisfying light meal.
SERVES 4 TO 6
8 cups water or vegetable stock (see page 228)
3 stalks lemongrass, bottoms and outer stalks removed
4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest
2-inch piece galangal, thinly sliced, or 2 tablespoons
peeled and minced fresh ginger
4 cloves garlic, pressed or minced
1 red chile, seeded and diced
1 cup thinly sliced carrot
1 (15-ounce) can straw mushrooms, or
1½ cups sliced cremini mushrooms
1 handful green beans or snow peas, thinly sliced (about ½ cup)
8 to 10 cherry tomatoes, quartered (about 1 cup)
¼ cup Bragg’s Liquid Aminos, soy sauce, or a combination
1 lemon or lime, juiced
¼ cup thinly sliced green onion
2 tablespoons minced fresh cilantro
1. Place the water in a large pot and begin heating over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object. Add to the pot with the lime leaves, galangal, garlic, and chile pepper. Cover and cook for 10 minutes.
2. Add the carrot, mushrooms, green beans, and tomatoes and cook for at least 5 minutes more, or until the carrots are soft.
3. Remove from the heat and add the Bragg’s, lemon juice, green onion, and cilantro. Stir well and remove the lemongrass before serving hot.
THAI COCONUT VEGETABLE SOUP (THOM KHA PAK)
Simple and satisfying, this soup will have your guests oohhing and aahhing. If you aren’t serving all of this soup immediately, you may want to leave the cabbage on the side. Portion out some shredded cabbage to each bowl (it will shrink down quite a bit when it gets hot), add the soup, and stir.
SERVES 8
6 cups water or vegetable stock (see page 228)
1 stalk lemongrass, bottoms and outer stalks removed
2 (14-ounce) cans coconut milk
2-inch piece fresh ginger, peeled
2 kaffir lime leaves, or 1 teaspoon lime zest
4 cups assorted chopped vegetables (carrots, zucchini, broccoli, eggplant, mushrooms)
1 cup yellow
½ teaspoon vanilla extract,
preferably alcohol-free
1 teaspoon granulated
organic sugar, optional
1. Sift the spelt flour, rice flour, baking powder, salt, and cinnamon, if using, into a large mixing bowl. Whisk together well, making sure there are no lumps.
2. Using a standing mixer with the whisk attachment or a hand mixer, whip ½ cup of the bananas for 20 seconds or until well blended and a little bit fluffy. Add the water, oil, maple syrup, and vanilla and continue to whisk until creamy and well blended.
3. Turn the heat under a griddle or other pan to low and allow the pan to heat up while you proceed with the batter. You may need to lightly oil the pan. Add the wet ingredients to the flour mixture and use a spoon or rubber spatula to stir until the batter is uniform. Be careful not to overmix the batter.
4. When the griddle or skillet is very hot, use a cup measuring cup to form as many pancakes as room allows. Working quickly, cover the tops of the pancakes with the remaining banana slices. You can push the slices in just a little, which will spread the batter out some. If you like, sprinkle the bananas with a little of the sugar.
5. Flip the pancakes when there are bubbles on top and they smell toasty. (Note that there won’t be as much bubbling as there is with regular pancakes. The smell and perhaps a tiny bit of smoke will be the best way to tell if they are ready to flip.) Continue to cook on the banana side for about 2 minutes. Repeat with the remaining batter. Serve immediately.
GALANGAL LEMONGRASS SOUP
Though all soups benefit from spending hours simmering on the stovetop to allow the full flavors of the dish to sing in perfect harmony, those of us short on time can also choose to increase the flavor ingredients for a similar effect. In this case, using a larger than normal amount of lemongrass, kaffir lime leaves, and galangal counteracts the limited cooking time while providing you that symphonic splendor you deserve. Served with rice noodles, this dish can be a satisfying light meal.
SERVES 4 TO 6
8 cups water or vegetable stock (see page 228)
3 stalks lemongrass, bottoms and outer stalks removed
4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest
2-inch piece galangal, thinly sliced, or 2 tablespoons
peeled and minced fresh ginger
4 cloves garlic, pressed or minced
1 red chile, seeded and diced
1 cup thinly sliced carrot
1 (15-ounce) can straw mushrooms, or
1½ cups sliced cremini mushrooms
1 handful green beans or snow peas, thinly sliced (about ½ cup)
8 to 10 cherry tomatoes, quartered (about 1 cup)
¼ cup Bragg’s Liquid Aminos, soy sauce, or a combination
1 lemon or lime, juiced
¼ cup thinly sliced green onion
2 tablespoons minced fresh cilantro
1. Place the water in a large pot and begin heating over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object. Add to the pot with the lime leaves, galangal, garlic, and chile pepper. Cover and cook for 10 minutes.
2. Add the carrot, mushrooms, green beans, and tomatoes and cook for at least 5 minutes more, or until the carrots are soft.
3. Remove from the heat and add the Bragg’s, lemon juice, green onion, and cilantro. Stir well and remove the lemongrass before serving hot.
THAI COCONUT VEGETABLE SOUP (THOM KHA PAK)
Simple and satisfying, this soup will have your guests oohhing and aahhing. If you aren’t serving all of this soup immediately, you may want to leave the cabbage on the side. Portion out some shredded cabbage to each bowl (it will shrink down quite a bit when it gets hot), add the soup, and stir.
SERVES 8
6 cups water or vegetable stock (see page 228)
1 stalk lemongrass, bottoms and outer stalks removed
2 (14-ounce) cans coconut milk
2-inch piece fresh ginger, peeled
2 kaffir lime leaves, or 1 teaspoon lime zest
4 cups assorted chopped vegetables (carrots, zucchini, broccoli, eggplant, mushrooms)
1 cup yellow
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