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 Page A
Authors: Mark Reinfeld, Jennifer Murray
Tags: Reference, Non-Fiction
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onion, sliced into quarter moons
2 red or green chiles, seeded and diced
1 lime, juiced
¼ cup Bragg’s Liquid Aminos
1 teaspoon sea salt, or to taste
¼ cup minced fresh cilantro
4 cups shredded napa cabbage, lightly packed
1 cup mung bean sprouts, optional garnish
1. Place the water in a large pot over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object, and add it to the pot. Using a blender, combine about half of the coconut milk with the ginger, and lime leaves on high speed for 20 seconds or until there are no chunks. Add the remaining coconut milk and blend for 5 to 10 seconds to incorporate. Pour this mixture into the water and continue cooking over medium heat while you prepare the vegetables.
2. Place each vegetable into the soup pot as you go, starting with the hardest, longest-cooking veggies. Add the onion and chiles, cover, and heat for 10 minutes or until all the veggies are tender.
3. Add the lime juice, Bragg’s, and salt, and stir. Cook for 2 more minutes and taste. If you think the soup needs more lemongrass, ginger, or kaffir lime, blend more now with ½ cup of the broth. Otherwise, add the cilantro and cabbage, stir well, and remove the lemongrass stalks. Serve immediately, garnished with mung bean sprouts, if using.
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
4 cups shredded or coarsely grated green papaya
(about ½ 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
¼ cup minced fresh cilantro
1 tablespoon agave nectar
1 teaspoon Bragg’s Liquid Aminos, or soy sauce
½ teaspoon crushed red pepper flakes or
½ hot red chile pepper, diced
½ teaspoon sea salt
4 cherry tomatoes, quartered
½ 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 ½ 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.
3. Serve on individual plates topped with a tomato and cashews.
Variation
• Replace the papaya with jicama for a unique twist.
CUCUMBER 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 Massaman Curry (page 78) or Madras Curry (page 25), or simply serve this salad over lettuce.
SERVES 6
2 large cucumbers, 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
½ teaspoon crushed red pepper flakes
¼ cup chopped roasted peanuts
1 tablespoon minced fresh cilantro
1 teaspoon minced fresh mint
½ teaspoon sea salt
1. Cut the peeled cucumbers in half. Use a small spoon to scoop out the seeds, then cut them into ¼-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.
COOKED MIXED VEGETABLES (YUM TAVOY)
This is quite a decadent way to enjoy your veggies—they melt in your mouth with
2 red or green chiles, seeded and diced
1 lime, juiced
¼ cup Bragg’s Liquid Aminos
1 teaspoon sea salt, or to taste
¼ cup minced fresh cilantro
4 cups shredded napa cabbage, lightly packed
1 cup mung bean sprouts, optional garnish
1. Place the water in a large pot over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object, and add it to the pot. Using a blender, combine about half of the coconut milk with the ginger, and lime leaves on high speed for 20 seconds or until there are no chunks. Add the remaining coconut milk and blend for 5 to 10 seconds to incorporate. Pour this mixture into the water and continue cooking over medium heat while you prepare the vegetables.
2. Place each vegetable into the soup pot as you go, starting with the hardest, longest-cooking veggies. Add the onion and chiles, cover, and heat for 10 minutes or until all the veggies are tender.
3. Add the lime juice, Bragg’s, and salt, and stir. Cook for 2 more minutes and taste. If you think the soup needs more lemongrass, ginger, or kaffir lime, blend more now with ½ cup of the broth. Otherwise, add the cilantro and cabbage, stir well, and remove the lemongrass stalks. Serve immediately, garnished with mung bean sprouts, if using.
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
4 cups shredded or coarsely grated green papaya
(about ½ 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
¼ cup minced fresh cilantro
1 tablespoon agave nectar
1 teaspoon Bragg’s Liquid Aminos, or soy sauce
½ teaspoon crushed red pepper flakes or
½ hot red chile pepper, diced
½ teaspoon sea salt
4 cherry tomatoes, quartered
½ 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 ½ 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.
3. Serve on individual plates topped with a tomato and cashews.
Variation
• Replace the papaya with jicama for a unique twist.
CUCUMBER 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 Massaman Curry (page 78) or Madras Curry (page 25), or simply serve this salad over lettuce.
SERVES 6
2 large cucumbers, 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
½ teaspoon crushed red pepper flakes
¼ cup chopped roasted peanuts
1 tablespoon minced fresh cilantro
1 teaspoon minced fresh mint
½ teaspoon sea salt
1. Cut the peeled cucumbers in half. Use a small spoon to scoop out the seeds, then cut them into ¼-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.
COOKED MIXED VEGETABLES (YUM TAVOY)
This is quite a decadent way to enjoy your veggies—they melt in your mouth with
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