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Asian Vegan Kitchen

I'm interested in buying this book but wanted to see if any of you guys have it and what you think. If you have any recipe reviews, bring 'em on!

The writer is of Indian descent living in Tokyo so, some of the things in there aren't common here.  Like mango powder...never heard of it till I got this book.  Unless you live near a well stocked Asian market, I would pass.  But if you like Asian food like I do, it's awesome.

I've made the spicy green papaya salad and it was very good.

The spicy tofu is great.

The bitter gourd and tofu stir fry was good, but you have to like bitter gourd

Cucumber salad with sesame seeds....very good

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I live in Los Angeles so getting mango powder wouldn't be an issue at all. I've seen it at my local Indian grocery store but never thought about using it.

Thanks for the info! I appreciate it =)

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Chickpea curry - This was soooo delicious and I was able to find all of the ingredients for it in one trip at an Indian grocery market. This was extremely flavorful and was pleasantly aromatic. The only problem was that it was a tad too spicy for my partner. It calls for chilies and cayenne so next time I would just use the cayenne.

Spiced zucchini and potatoes - I seriously never knew that potatoes could taste so damn tasty. Absolutely loved this dish!

I made Naan from Manjula's kitchen (http://www.manjulaskitchen.com/2007/05/22/naan-bread/) and it came out perfect. I used coconut kefir since that was all I had and had to add way more flour to get the right consistency so make sure you use coconut/soy yogurt if you don't want to hassle it.

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Thanks for the reviews.  Those do look good.  I need to use up some zucchini, so I'm going to make that. 

I already have the ingredients to make both of those dishes, except for cardamom pods...I have powder and it's too expensive to get the pods.  I'll probably just add a tad of the powder. 

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Spiced zuchinni and potatoes - I'll give two thumbs up like the review above.  I was faithful to the recipe except used fresh Thai chilies instead of cayenne.  Very good!

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs279.snc4/40295_1392620734374_1197836956_30914547_72541_n.jpg

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Nice! I'm trying another dish later this week.. will post the results to let you know what I think =)

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Spicy Tofu - This had a lot going on in it and it was scrumptious! The only problem I had was that I put a small eggplant. i thought it would be more tolerable if I chopped it up since I don't like it but I still wasn't a fan and ended up picking out the pieces. If you're an eggplant hater like me, don't bother and just leave it out or maybe use a zucchini in it's place.

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Saffron rice with almonds and cashews - Very aromatic and tasty! I would cut back the cumin seeds to a 1/2 tsp though because I'm not the biggest fan of cumin. Also, completely ignore the amount of water she says to use because it's not nearly enough. I didn't measure out the water I used, I just eyeballed it.

Sindhi vegetable curry - Mmmmmmmm. Honestly, I thought this would be plain since there isn't much spice going on but I was pleasantly surprised! This is a delicious dish and I'm already looking forward to leftovers. It also makes a ton and is super filling so that's a plus in my book.

Indian spiced tea - I grounded everything in my mortar and pestle and oh my gosh.. this is the best Chai tea I've ever had. I'm so glad I decided to try it because it tastes more authentic than the stuff in the tea bags.

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bIndian spiced tea - I ground everything in my mortar and pestle and oh my gosh.. this is the best Chai tea I've ever had. I'm so glad I decided to try it because it tastes more authentic than the stuff in the tea bags.

I'm going to have to try this.  When I was in India, we visited the guides sister and that's how she made "marsala chai", grinding it by hand like that.

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You should definitely try this. I doubled the recipe for mi familia and it was gone the same day.

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kimchi tofu - This was very good.  The combination of the leeks, garlic, onions and kimchi cabbage along with sesame oil and seeds was good.  I used a vegan kimchi that our local health food store sells.  I cubed the tofu and mixed it in with the kimichi.  The recipe called to just boil the tofu and then keep it in a separate pile from the mixture. 

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs423.snc4/46655_1421397653779_1197836956_30992034_4637502_n.jpg

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This looks good! Did you serve it with a side? If so, what was it?

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This looks good! Did you serve it with a side? If so, what was it?

I served it on top of brown rice.  Also had an American-style salad on the side. 

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i also am really loving this book. i have a few asian/indian food stores in the area and haven't had a hard time finding things for recipes. also, the ingredient index gives good stubs for things you might not find.

vegetable pancakes (pg. 51) - there are a few veg pancakes. these were good, very thick and i added a little more water to get it smooth. i was out of mirin and had no sake, so i added soy sauce and some sugar. that worked well. i suggest really cutting the cabbage up well - i cut mine a little chunky and the batter was a mess. tasted very good even though i didn't make the sauce to put on top (lazy)

assorted vegetables in cashew gravy - also good, others liked it more than me. the pic shows that it is red - mine was green. not sure what happened there.

saffron rice with almonds and cashews - also tasty. i added everthing to the rice cooker and let it go for it.

veg pancake (p. 176) - i liked these the best so far. reminded me of the korean egg based ones we would eat once in a while growing up. i mixed the veg into the batter b/c i am lazy. soo good! also subed cornstarch for both of the "non wheat flour" flours and that worked out well for me.

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Great reviews baypuppy. I noticed that about the cashew gravy dish too- I was wondering where the redness came from. I plan on making this so I'll report back when I do and see if I end up with green also.

Cabbage and potato dry curry - I used yukon gold potatoes and this was so divine. This was my first time using curry leaves and I must say that I am very impressed with the taste. I served it as the side to Chickpea and Spinach curry from Manjula's Kitchen.

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I love curry leaves, but the only store that sells them is about a 45 minute drive and I don't get them that often. There really is no substitute.  World Vegetarian sometimes says it's o.k. to use basil for a twist in taste in some of the recipes, but that it changes the taste entirely of the dish.

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I love curry leaves, but the only store that sells them is about a 45 minute drive and I don't get them that often. There really is no substitute.  World Vegetarian sometimes says it's o.k. to use basil for a twist in taste in some of the recipes, but that it changes the taste entirely of the dish.

off the top of my head what about trying bay leaves and some extra curry powder?

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The next time you're in that area Tweety pick up a good amount and dry them. That's what I did so I don't have to keep going back for them. Here's an awesome link for drying them using a microwave: http://seduceyourtastebuds.blogspot.com/2009/10/dry-curry-leaves-at-homethe-microwave.html

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oooohhhh Thanks so much!

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From the Japanese section, Fried Noodles or "yakisoba".  I did not use "yakisoba" noodles, but buckwheat soba instead.  This was quite good. This dish was easy to make and quite tasty and made a huge batch.  Would make a good side dish, but I ate it as a main course.  I think it might have been more hearty with some fried tofu as well, but didn't do that. 

I omitted the extra sugar thinking the sauce was sweet enough with the mirin and ketchup.  I added some Thai chilis for heat.  I felt it needed a bit more soy sauce at the table (low sodium).  I crumbled up a couple of sheets of the roasted seaweed laver on top at the end right before eating.

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs208.ash2/47169_1434142532393_1197836956_31017523_2067648_n.jpg

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