The official 30 Minute Vegan's Taste of the East review thread (to be updated).
Add reviews for The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld and Jennifer Murray here, and I will compile them in the list. The "R" is for raw recipes. Thanks again to blinknoodle for this recipe list!
The Cuisine of India
Delicious. None of the spices are too overpowering. Just a nice bright creamy salty conconction- just what you'd want from a bowl of soup. Everyone who has tried it has been a fan. It leaves a warmth in your mouth when you add a little cayenne pepper, but it's not so hot that it distracts from the taste while you eat it. Yumm! (bellybellygood)
amazing. I'm a spice lightweight, so I'd reduce the mustard seed a teaspoon or so next time, and I definitely recommend waiting about 15 minutes for the soup to cool, or 20. The second bowl was better than the first! The flavors were brighter. I also used canned tomatoes instead of fresh- mine had gotten mouldy! (katequeenofsprouts)
Wok Tossed Cabbage Salad
Quick Samosa Filling
Coconut Spinach Rice
I made these by themselves, and not as a filling. They were incredibly simple to make, and tasty and tangy. I did use half the oil, and they still worked fairly well, but benefited with a touch of broth near the end. (katequeenofsprouts)
Potatoes and Spinach (Aloo Saag)
Tamarind Sweet Potatoes
Okra Masala (Bhindi Masala)
Cauliflower Chickpea Subji
Potato Pea Curry (Aloo Gobi)
Dosa or Idli Rice Bread
Tropical Coconut Curry
Tofu in Tomato Cream Sauce (Shahi Paneer)
Tempeh Vegetable Korma
Cardamom Scented Tofu
The tofu itself is so flavorful but I thought the sauce was very bland when I tasted it by itself but when you combine them, it works out and tastes good. It made too much sauce though. (intheend)
Tofu Tikka Masala
Semolina Cashew Halva
Vanilla Cardamom Rose Lassi
Warm Cardamom Milk
Mint Cilantro Chutney- R
Roasted Garlic Chutney
Cucumber Mint Raita
Curry Spice Blend- R
Garam Masala Blend- R
Nori Rice Balls - Awesome! I've always wanted to make these. Growing up I was always obsessed with anime and manga and ALWAYS wanted to make rice balls. And now I feel accomplished. I finally got around to buying some sweet rice at the supermarket, and just had to try it out. The balls were really easy to make if you kept your hands moist, and it makes WAY more than the suggested 8-10 balls. I made 6 using 1/4 cup cooked rice, and still had 2 full cups of rice left over so....yeah. I had no plum paste nor did I have any umeboshi plums, so I just whipped up a quick bean dip that tasted really good inside the balls: http://healthykitschyvegan.wordpress.com/2011/07/21/ohmygod-its-hot/ I will so make these again <3
Teriyaki Tofu: Made it with tempeh, because that's how I roll. And I liked this a lot! The sauce tastes great...I made extra to dip the onigiri in. It's very...sticky. In a good way. And the tempeh bakes up nicely. We had it in sandwiches.
Tempeh Lettuce Wraps with Mango Ginger Sauce - Just made the tempeh from this recipe and used it in tacos. Really good! I love tempeh, so something like this was bound to be good. I'd love to try the sauce sometime.
Edamame Sea Vegetable Soup - Ehhh, I didn't like this so much. I'm not really all that into brothy soups, and I honestly didn't like the seaweed (wakame). The only way I've found I like seaweed is just nori in sushi so... :\ yea. Didn't like this.
Funky Thai Salsa - Very good, surprisingly! I didn't really even mind the chunks of tomato (I don't like tomato, fyi). The combination of mango-tomato-avocado is pretty amazing tasting. Will make again. My mum wants to eat this as a gazpacho for lunch tomorrow hahaha...
db, you must make than mango sauce...see my review.
db, you must make than mango sauce...see my review.
I will! Probably tomorrow, actually...
Tempeh Lettuce Wraps with Mango Ginger Sauce Seeing this come up again, I should really modify my review, because this made fantastic leftovers. The tempeh marinade basically disappears so the flavour is locked in. But the star of this recipe is the mango sauce. As leftovers, the heat/ginger is tamed as was much more palatable for me! Because the sauce is separate, you can add just before you eat them as leftovers... finally a great tempeh recipe with longevity. ::)
Filipino Mongo (Mung Bean Stew) - This was my first time cooking with mung beans. I presoaked them and they were opening up after 20 minutes of cooking, but the recipe doesn't have you draining them, so it was ok. I used dried shiitakes instead of fresh and tofu instead of seitan, but I liked the stew. Used less soy sauce and fish sauce then they recommended, but found it flavourful as it was. Nice stew but not over the top wonderful.
Seitan and Broccoli - Made this with tempeh instead of seitan, and marinated the tempeh in "chicken" broth powder...so it was more like chicken-tempeh and broccoli. It tasted really good! Maybe a bit salty for my taste, but still delish. I wish I could have tasted the five spice a little more. Definitely worth making again. I'm not too keen on using arrowroot as a thickener. I don't like how things get all gelatinous when you use it. I may try cornstarch next time.
The tomato rasam was amazing. I'm a spice lightweight, so I'd reduce the mustard seed a teaspoon or so next time, and I definitely recommend waiting about 15 minutes for the soup to cool, or 20. The second bowl was better than the first! The flavors were brighter. I also used canned tomatoes instead of fresh- mine had gotten mouldy!
I baked the tofu about 20 minutes before marinating it- I do this with most my tofu baked in lots of sauce now so that it retains some bite.
This was pretty awesome, although I think that 1/2 cup of green onions is a little much. I still have half of that left, and feel like the half I used were a little excessive.
I made these by themselves, and not as a filling. They were incredibly simple to make, and tasty and tangy. I did use half the oil, and they still worked fairly well, but benefited with a touch of broth near the end.
Peking Seitan (tofu variation)
This was a wonderful dish, the sauce was the perfect mix of savory and sweet. Yet again, though, I cut back on the green onions a touch.
Vegetable Lo Mein
This was disappointing. All I could taste was ginger and the spiciness from the red chili flakes. I should've known that 1/4 cup of minced ginger is an insane amount to be using for only 8 oz. of noodles. (kristinv)
tomato mung bean salad From the cuisine of Thailand. Very quick easy and tasty salad. Loved it.
Braised Tempeh with Green Beans in Sesame Sauce - This was really good. It makes a lot of sauce but it is delicious - made with tahini, lemon juice, tamari and mirin. Serve with quinoa (or your favourite) to mop up all of the delicious sauce. I steamed my tempeh prior to marinading it and pan-frying it and it was delectably moist.
Pan-seared shiitake udon bowl - Good. Pretty run of the mill dish but for the addition of tomatoes makes it pretty good. I made my own dashi broth using kombu and the stems from the shiitakes and used it to boil the noodles. I used soba noodles. I drained the broth because I didn't want a soup. I took the suggestion of adding tofu for a heartier filling meal. I added sambal olek for spice.
orange-glazed tofu - Good. This uses five-spice seasoning along with orange marmalade, orange juice and zest. I baked mine about ten minutes longer to thicken it up (it has arrowroot for that) more and flipped it halfway. It's very sweet and I'm thinking some thai chili or siracha for contrasting heat would be good.
Seitan and broccoli - Not bad...nothing to rave about. I used the seitan I made from Sexy Vegan Cookbook and it was good, but fell apart. They use 1/4 cup of soy sauce which made it too salty for me. I added a daikon radish I needed to use up and some Thai chili for heat.
Green Papaya Salad
Very good. i added more lime juice because there was not enough dressing. I also added long beans and tomatoes and mashed them a bit to add to the dressing. Like the balalnce of sweet, salty, spicy, etc.
Cooked Mixed Vegetables
Very good. I used coconut beverage instead of what you get in a can with great results. The canned milk would make this uber decadent. Love the falvoured sauce. Served with quinoa for a great meal.
Galangal Lemongrass Soup
I think this is a version of Hot and Sour Soup. I don't think I like Hot and Sour Soups in general, I am afraid. This was nice but not great. I added chopped tofu for a complete meal.
From the Chinese section of Taste of the East
BBQ Tofu with now peas - OK...Nothing horribly exiting but good. It tasted a bit sweet to me with maple syrup and the bean sauce I used also had sugar in it.
From the Chinese section
Cantonese Lemon Tofu - Lemon is not something I associate with Chinese, but this tart tofu was actually quite good. It's marinated for a bit and then baked in a lemony sauce.
From the Chinese Section:
Seitan with black bean sauce - I took longer than 30 minutes because I made my own seitan using by go-to recipe for faux chicken seitan from La Dolche Vegan. This dish was o.k. Nothing to rave about, but not too bad.