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.
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.
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?
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!
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.
I have Buddha's Table as well....glad to know that sauce is better. Going to have to break down and make it soon.
I love Asian food madly. Will have to check out Bryanna's book. :)
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.