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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!

I had trouble with the buckwheat soba, I think I cooked it too long and I had problems keeping the noodles seperated. Normally I don't have those kinds of problems, but it really hurt, hahaha, I haven't cooked with them in a while and would like to try again.

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Vegetable curry with bread rolls - I made my own pav using this recipe: http://www.vahrehvah.com/recipedetails.php?postedby=Admin&recipe_id=3635 and they came out soft, just perfect with the curry. The curry part was extremely delicious but the 1/2 tsp of cayenne was too much for two members of my family so I'd cut it down to 1/4 tsp. I ended up having to use all of the curry sauce so I also doubled the Pav Bhaji masala. It made a ton and I forsee having to freeze some filling.

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I was so excited to find this at my library!  I will probably end up buying it, because I want to make almost every recipe.  Tonight I made the Spicy Roasted Eggplant Curry and Stuffed Okra with Coriander.  Both were amazing.  The eggplant curry didn't quite turn out like what you'd get at an Indian restaurant, but it was very flavorful.  Next time, I will use less onion (the recipe calls for one large onion, I think half that would've been fine) and more eggplant.  The okra was amazing, and my husband and I finished the whole plate of them within minutes.  Stuffing okra is kinda tricky (and very messy), but the results were worth it.  I never liked okra until I had it with Indian spices, so I can imagine this dish could convert an okra-hater.

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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

To follow up I bought two batches of curry leaves and dried this way and it worked wonderfully.  Thanks for the tip! 

I'm wondering how to use them, if you rehydrate them, crunch them up, or just throw them in whole?

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Sweet! I'm glad it worked.

I have been using them whole and it's been working out just fine. My logic was that's how you generally use bay leaves.

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Makes sense.  Will do.

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Tofu and vegetable soup - I cheated and bought a frozen bag of cut burdock and carrot. I also used green onion instead of a leek cause that's all I had on hand. This was your pretty average miso soup but I loved it anyway. With chunks of tofu and daikon, I think you would love it too =)

Fried noodles - Skipped the bell pepper like always and the bamboo shoots because I forgot to write them on my grocery list. Anyway, this definitely had an interesting taste with the worcestershire sauce and ketchup but it works. Make sure you don't over cook the veggies for this dish- it's nice to have some crunch in the noodles. Tweety is right about this dish though- you definitely need some extra soy sauce.

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Korean wok-seared spicy rice with vegetables - I really enjoyed this and it was super easy to make considering you have a julienne peeler. I loved the crunchiness throughout the rice from the vegetables that were added. I drizzled some soy sauce on mine to liven it up.

Korean wontons - I used round wrappers since that's what I had leftover from making Chinese dumplings. These were pretty good and enjoyed by all but everyone still preferred the Chinese dumplings. I'm glad I made them though!

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Kung pao tofu - My first miss with this book although I think I effed up. I assumed dark soy sauce was the same as sweet soy sauce and it ended up way too salty. I'd have to get the right kind of soy sauce and try again to see if it still sucks.

Wheat noodles in soup - yes! Totally good. I didn't make the fritters cause I was lazy but just ended up throwing in a bunch of other veggies I needed to use up.

Vegetable pancakes - I hate ginger but still added the Beni Shoga ginger and was glad I did. It added some awesome color and contributed to the taste as well. These were really easy to make and the sauce that goes on top is so tasty but I left out the karashi mustard cause I'm a hater. I piped on some Vegenaise and got my grub on.

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From the China section this is Stir fried noodles and bok choy.  This was very delicious.  I'm a huge fan of Asian food and this tasted like dishes I've had in Chinese restaurants.  I had so much bok choy I didn't use any cabbage as the recipe called for.  I threw in a little more ginger and shitake mushrooms than called for.  I used rice noodles instead of bean thread noodles.  Yummy!

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs355.ash2/63580_1555357042680_1197836956_31247788_7758194_n.jpg

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I haven't checked out that recipe yet but I will now. It looks good!

Noodles in spicy coconut soup - I accidentally found candlenuts at my Asian grocery store so I used them in this recipe. This does not turn into a paste at all- the candlenuts break down pretty small but it still doesn't become entirely smooth. I really enjoyed this! I seeded the red chiles to cut back on the heat for weak family members but that was the only minor change.

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Made a big Thai dinner tonight so I have a few things to review.
http://i253.photobucket.com/albums/hh42/sukitukibaby/photo.jpg

Pad Thai - This was a total bomb. I didn't like the liquid at all that is supposed to make the sauce for the noodles- it was way too sour. I ended up using the pad thai sauce from Buddhas table instead but used all the same ingredients from this book. It ended up great.

Gold bags - Total win!! These look like a lot of work but I didn't feel like they were. It took me a few tries to get the folding right of the wonton wrappers but after that it was smooth sailing. The oil has to be really hot so that they cook fast.

Sweet chili sauce - I know you can buy this at the Asian grocery store but I chose to make it instead. I'm glad I did- it was so delicious and goes great with the gold bags.

Massaman curry - I'm usually picky about Thai curries but I have to say that this totally delivers. I also made my own Massaman curry paste from the book. It was so flavorful and creamy from the coconut milk. The peanuts in this really shine and it was enjoyed by everyone.

Hot and sour soup - I wasn't that crazy about this but two other people were. I've had Tom Yum in the past and I just don't remember it being this insanely sour but I could be wrong. It's not in the picture because we ate it before the meal.

Everything was splashed down with some homemade Thai tea.. sooooo good. I missed the boba though.

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Wow!  That looks amazing.  I appreciate the review about the pad Thai but sorry it bombed.  I like pad Thai but haven't been brave enough to make it. 

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It's so easy to make Tweety! Follow the instructions in the book and I'll PM you the sauce I used from Buddha's Table.

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I have Buddha's Table as well....glad to know that sauce is better.  Going to have to break down and make it soon.

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Oh, haha, I didn't think you'd own it. I love Asian food and I have all the vegan cookbooks out there, even the Japanese and Chinese one. The Chinese one by Bryanna is really good too, you should check that out if you're interested.

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Cauliflower coconut curry with noodles - Absolutely delicious. I didn't do all the little additions other than chopped green onion and the split pea fritters. This dish is super filling and makes a ton so halve it if you don't want a lot of leftovers.

Split pea fritters - I have never had anything like this in my life! The texture is amazing since the split peas aren't cooked, just soaked. They end up nice and crunchy. The taste is awesome also. I halved the recipe and ended up with 6 good size fritters.

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I love Asian food madly.  Will have to check out Bryanna's book.  :)

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Tofu and pickled mustard stir fry - I don't usually like dry stir-fries but this is awesome! I never tried pickled mustard greens before this and I knew once I tasted it in the can that I would love it. Tweety you should try this one, I think you'll dig it.

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I'm intrigued.  Do you mean pickled mustard greens?   I've seen pickled mustard greens before.  Might have to pick me up some and give it a try.  

I'm having trouble finding it.  The index says page 43, but that's not it.

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