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!
Got it thanks.
I needed an excuse to go to the Asian store and pick up somethings. I didn't think to look in the canned goods, but got some pickled mustard in a clear plastic container. It says sour....so I hope I like it. I like extreme tasting food sometimes. I might make it tonight.
You're right. I loved it! This was a very good recipe! Thanks for the heads up.
The greens look very much like baby bok choi to me.
LOL...just wanted to make sure we were on the same page. I didn't need siracha because I used plenty of hot fresh chilis.
This is what I got today. It says on there it must be cooked, so it was crunchy and sour, looks like baby bok choi
Super quick and easy. I didn't make the Multipurpose Sauce, just drizzled it with some gochujang sauce. It made a good quick dinner. I didn't have the sweet potato noodles, so I used cellophane noodles. Next time I go to the Asian grocery I will pick up the sweet potato noodles, because the cellophane noodles did fall apart when I added them to the vegetables.
Assorted Vegetables in Cashew Gravy
This was tasty, but I felt like it was missing something, maybe a touch more sweetness. I might add raisins or tamarind chutney next time I make it, and I will definitely add more heat. I added some mushrooms, and they worked well in the mix. The recipe looks kind of complicated, with the different pastes and all, but it wasn't difficult to make and took me less than an hour.
mmmmmmm....will do. Have to get more mustard greens.........
Stir-fried Noodles with Vegetables - Intrigued by the review above from my good friend intheend, I gave this a try knowing I would like it. I loved it. I like how it's basically veggies without much spice, allowing the veggie taste to rule, which was a nice change from the overly (but good) spiced Carribean food I made recently.
I used cabbage and kale from the CSA and replaced the mustard greens with the kale. The store was out of atsuage deep-fried tofu, so I used regular tofu instead. I used green onion stems instead of garlic stems because I didn't have those or chives. I used sambal olek instead of the "daily chili sambal" recipe the writer uses. I used tomato paste instead of purree because I had some in the fridge I needed to use. I love tomatoes in stir fries. I used no garnish. I added the sprouts at the end because I like them crunchy, not cooked. I did not mix it with the noodles and warmed up the noodles in the same pan after removing the veggies. The leftovers will be mixed.All these are minor changes, and I was pretty faithful to the recipe as a whole. It uses shallots, leeks, cabbbage, tomatoes, greens, chilis and soy sauce. Excellent. Thanks for the recommendation!
Fried Rice with Basil - Very good. Pretty basic recipe with mushrooms and lots of Thai basil. I mixed the basil along with the rice at the last minute so as not to overcook the basil. I omitted the sugar.
Cucumber salad with roasted cashews - Very good. Nice recipe with lime, soy sauce, hot chilis, garlic and roasted cashews. I added only a pinch of sugar instead of a teapsoon that was called. The Thais love adding sugar to balance the heat, but I like the heat alone for the most part.
I served it with collard greens because I needed to use those up.
Braised bitter gourd From the Burma section...this is freaking fantastic! I'm not familiar with Burmese food, and I thought it queer the ingredient list included paprika, tumeric, and salt instead of soy sauce, but it all came together nicely. It also has onions, garlic, chili pepper and peanuts.
Kung pao tofu - I loved this. I can't say I'v e had kung pao before, perhaps many years ago. This is quite good...I toasted some raw cashews and used them...the recipe calls for cashews and I always thought kung pao used peanuts, but I think cashews are a fantastic addition to this dish. I followed the recipe relatively closely except I didn't have dried chilies and used a Thai chili, and I don't have "Chinese chili paste" and used sambal olek, and I didn't have "wood ear mushrooms" and used baby portabellas, and finally I didn't use atsuage deep-fried tofu because I don't perfer to and it costs twice as much as regular tofu. I used extra-firm tofu and doubled the amount to 1 lb. instead of 7 oz. to use it all up. Finally she calls for a red, yellow and a green pepper and all I had was an orange and a large green pepper and used those. (I resisted an urger to add garlic since there wasn't any in the recipe.) These changes didn't compromise the original recipe in my opinion. To taste I used only two teaspoons of sweet soy sauce instead of the three she calls for. It also has white miso and sake for a little touch of Japanese. Rocked the taste buds with layers of sweet, peppery, nutty and spicy hot goodness.
gyoza - Loved these...the filling is shitake mushrooms, Chinese cabbage, tofu, garlic, chives, and ginger. It calls for 30 wrappers and I used about 15 since I double stuffed them, which was a better idea for me. I was a bit intimated by these, but watched a couple of YouTube vids and found it really easy to make.
Oh Tweety, those look fantastic! When I make gyoza, I make a ton and freeze them for fast meals.
Spicy fried tempeh - This is one of my favorite dishes out of the book. It has shallots, chilies (use some chopped Thai to make it super spicy), peanuts, and ketjap manis in it. If you don't keep a huge bottle of ketjap manis around like I do then you can always make a small batch. The only thing I did different was used dry fried tofu instead of tempeh which I was very happy with.
I've been intrigued by this recipe before. For the "deep fried tempeh" do you think that is a whole tempeh deep fried in peanut oil and then sliced. I wonder if stir frying cubes would work?
I don't have samal leaves, should I leave that out or try curry leaves.
Thanks for the advice. I actually read that bay leaf isn't a good sub..but I do have curry leaves. I actually have ketjap manis on hand. I think the one cookbook I'm going to get this Xmas is World Vegan Feast, sounds awesome.