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 B
Authors: Mark Reinfeld, Jennifer Murray
Tags: Reference, Non-Fiction
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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 Lemongrass Tofu Cutlets (page 73).
SERVES 6
1 (14-ounce) can coconut milk
½ cup diced shallots or onions
1 inch sliced galangal or peeled and minced fresh ginger
2 lemongrass 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
½ 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 sauté 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 lemongrass 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.
• You can add roasted tofu or tempeh (see page 227).
• 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 Lemongrass Tofu Cutlets (page 73) or Pad Thai (page 66).
SERVES 6
3 large tomatoes, chopped (5 cups)
1 clove garlic, pressed or minced
1½ cups mung sprouts
½ 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
½ teaspoon sea salt, or to taste
¼ 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 1½ CUPS
½ cup water
½ cup sesame oil
¼ cup rice vinegar
1 tablespoon minced galangal or peeled fresh ginger
2 kaffir lime leaves or ½ teaspoon lime zest
1 tablespoon freshly squeezed lime juice
1 tablespoon agave nectar
1 tablespoon minced fresh cilantro
2 tablespoons minced lemongrass, white part only, outer stalk removed
1 tablespoon plus 1 teaspoon soy sauce
2 teaspoons seeded and diced hot chile pepper
¼ 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 glass container in the refrigerator for up to 4 days.
Variations
• 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.
• Add an extra tablespoon of minced fresh cilantro.
• Replace the rice vinegar with another vinegar of your choice.
• For a ❤ raw version, omit the coconut milk and substitute 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 cucumber slices.
MAKES 3 CUPS
1¼ cups cherry tomatoes, chopped small
1 medium mango, chopped small (about 1¼ cups)
1 medium avocado, chopped small
2 tablespoons diced red onion
2 teaspoons freshly squeezed
SERVES 6
1 (14-ounce) can coconut milk
½ cup diced shallots or onions
1 inch sliced galangal or peeled and minced fresh ginger
2 lemongrass 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
½ 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 sauté 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 lemongrass 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.
• You can add roasted tofu or tempeh (see page 227).
• 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 Lemongrass Tofu Cutlets (page 73) or Pad Thai (page 66).
SERVES 6
3 large tomatoes, chopped (5 cups)
1 clove garlic, pressed or minced
1½ cups mung sprouts
½ 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
½ teaspoon sea salt, or to taste
¼ 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 1½ CUPS
½ cup water
½ cup sesame oil
¼ cup rice vinegar
1 tablespoon minced galangal or peeled fresh ginger
2 kaffir lime leaves or ½ teaspoon lime zest
1 tablespoon freshly squeezed lime juice
1 tablespoon agave nectar
1 tablespoon minced fresh cilantro
2 tablespoons minced lemongrass, white part only, outer stalk removed
1 tablespoon plus 1 teaspoon soy sauce
2 teaspoons seeded and diced hot chile pepper
¼ 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 glass container in the refrigerator for up to 4 days.
Variations
• 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.
• Add an extra tablespoon of minced fresh cilantro.
• Replace the rice vinegar with another vinegar of your choice.
• For a ❤ raw version, omit the coconut milk and substitute 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 cucumber slices.
MAKES 3 CUPS
1¼ cups cherry tomatoes, chopped small
1 medium mango, chopped small (about 1¼ cups)
1 medium avocado, chopped small
2 tablespoons diced red onion
2 teaspoons freshly squeezed
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