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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
Mulligatawny
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)
Tomato Rasam
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)
Indian Dahl

Wok Tossed Cabbage Salad

Samosas

Quick Samosa Filling

Rice Pilau

Coconut Spinach Rice

Curried Potatoes
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)

Rockin' Roti

Cauliflower Chickpea Subji

Potato Pea Curry (Aloo Gobi)

Dosa or Idli Rice Bread

Sambar Curry

Tropical Coconut Curry

Madras Curry

Tofu in Tomato Cream Sauce (Shahi Paneer)

Tempeh Vindaloo

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

Cardamom Cookies

Mango Lassi

Vanilla Cardamom Rose Lassi

Warm Cardamom Milk

Mint Cilantro Chutney- R

Tomato Chutney

Roasted Garlic Chutney

Cucumber Mint Raita

Curry Spice Blend- R

Garam Masala Blend- R

The Cuisine of Thailand
Banana Pancakes

Galangal Lemongrass Soup

Thai Coconut Vegetable Soup (Thom Kha Pak)

Green Papaya Salad- R

Cucumber Salad with Peanuts and Chili- R
Good! Nice and fresh, and goes perfect with any sort of curry. Or on a hot summer day. Made it without the cilantro only because I don't have any, which was totally fine. (dannibazaar)
Cooked Mixed Vegetables (Yum Tavoy)

Tomato Mung Bean Salad- R
From the cuisine of Thailand.  Very quick easy and tasty salad.  Loved it. (tweety)
Thai Vinaigrette

Funky Thai Salad- R
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... (dannibazaar)
Thai Summer Rollls

Tempeh Lettuce Wraps with Mango Ginger Sauce (Sauce is Raw)
Freakin' awesome.  Quick, easy and delish.  I used kale instead of lettuce since I had that from my CSA share this week.  I steamed the tempeh for ten minutes, and then marinated it while I went to the grocery store, which caused it to absored all the marinade. (tweety)
I liked this, too. Didn't adore it, but really enjoyed it. Steamed my tempeh first,and used more mango in the dressing. I like the fresh ingredients complementing the baked tempeh and mango dressing. The dressing is zippy from the ginger and chili flakes. Best served fresh, the one pitfall of marinaded tempeh. (blinknoodle)
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. (dannibazaar)
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. (blinknoodle)
Thai Basil Eggplant

Spicy Sesame Peanut Noodles

Spicy Asparagus

Pad Thai
This wasn't as good as I was hoping it would be. All I could taste was lime flavor except for the bites of baked tofu. The tofu was excellent and very simple to make. Removing the lime zest might make it better, but I'll probably just try a different recipe. Any recommendations? (kristinv)
Green Curry
I wasn't overly excited about this recipe either.  The Green Curry Paste recipe calls for 1 1/2 Tablespoons of coriander seeds.  Even though the curry paste gets thrown in the blender, the coriander seeds stayed whole, and their texture was tough and unappealing.  In the future I would toast them a bit in a pan, and then grind them in a spice grinder, or else just use ground coriander.  The taste of the curry paste was okay, but nothing special.  A bit bland in my opinion.  Don't think I'd make this again. (peaceablepalate)
Red Curry

Loving Jungle Princess

Kaffir Lemongrass Tofu Cutlets

Coconut Pumpkin Curry
Oh my god, yum!! A little bit sweet, a little bit spicy, a little bit creamy...just perfect. Like all the other recipes that I've tried from the book, it was quick and easy to make. I used butternut squash rather than pumpkin because well...my mum's allergic to pumpkin, and there are no pumpkins in the market at the moment. A good looking squash was tough enough to find off season. I'l love to try this with a kabocha...anyways. Try this recipe! It's so good! I also added a cup each of chopped cauliflower and carrots. (dannibazaar)
Sweet Soybean Sauce with Noodles (Pad Siew)

Panang CUrry

Massaman Curry
Didn't really like this. R didn't think it was authentic, either, but thought it was ok as a curry. (as a preview, he much prefers the Massaman Curry to be printed in Terry's new cookbook, Vegan Eats World) (blinknoodle)
Creamy Tapioca Pudding

Sticky Rice and Mango Slice

Black Rice Pudding

Coconut Ice Cream

Thai Iced Tea

Fish Free Sauce

Srirachi

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The Cuisine of China
Pumpkin Pine Nut Soup

Hot and Sour Soup

Creamy Corn Soup

Lotus Root Salad- R
Very good.  The dressing is a simple dressing of fresh orange juice (or lemon was an option...I choose orange), optional sesame seed oil (I used to option, this guy loves the stuff), rice vinegar and water.  I suppose you could have used any veggies.  I added a daikon raddish I got from the CSA this week, and chopped up a Thai chili for heat. (tweety)
Dim Sum

Spinach Tofu Dumplings

Steamed Wontons

Dim Sum Dipping Sauce

Fabulous Fig Dipping Sauce

Sweet and Sour Mushrooms

Chinese Fried Rice

Garlic Lover's Eggplant

Bok Choy with Five Spice Cashews
Very good.  I loved the five-spice cashews.  You coat the cashews in a little sesame oil, five spice and cayenne and roast for a few minutes.  I've never used five-spice before and bought some just for this recipe, and to have on hand.  The bok choy cooking was a little on the dry side so I added a splash of water and soy sauce to wilt the leasves (I cooked the white parts a little longer before adding the leaves).  This was good, but not low-fat given the fat content of the nuts, but it's all good. (tweety)
Mu Shu Veggies
Delish! Very simple, and it makes A LOT. I halved the recipe and it still made a whole large cast-iron-skillet full of food. I used thinly sliced cauliflower and carrots as my add-in veggies and baby bellas for the mushrooms, and homemade mu shu wrappers. I liked it a lot. (dannibazaar)
Sesame Asparagus

Szechuan Green Beans and Red Pepper
I didn't have rice vinegar and use white wine so the taste was a bit altered but they were still delicious! This is a great side dish and I will be making this again. (intheend)
Green Onion Hot Cakes

Sesame Garlic Stir Fry with Snow Peas

Chow Mein

Orange Glazed Tofu
Made it for the the second time.  The first time I made it, I mistakenly used orange marmalade containing sorbitol, and it seemed to me that my orange-glazed tofu had kind of a chemical diet soda type taste. Yuck! I could see the potential for this dish to be yummy, however, so I tried it again using an orange marmalade containing no sweeteners. Unfortunately, I still found the dish to be lacking something.  For me the problem was that the glaze was too sweet, and needed something to counter it.  The recipe says to 2 add tablespoons of soy sauce to the tofu slices, flipping them over to coat each side before adding the glaze, but perhaps it would have been better if the soy sauce was added to the glaze itself to help cut the sweetness.  Don't think I'll be making this one again. (peaceablepalate)
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. (tweety)
Hoisin Eggplant Cutlets

Cantonese Lemon Tofu

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)
Kung Pao Tempeh

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. (dannibazaar)
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.  (tweety)
Dan Dan Noodles with Tempeh
I used linguini noodles and loved this! I only used 8 oz of noodles and it had the perfect amount of sauce. I really enjoyed this with some extra sriracha and soy sauce. (intheend)
Very good.  I used sambal olek instead of chili with I didn't have, and added optional smoked paprika (not something I'm used to in Asian cooking but it worked). Very quick to make...duh the book is called "30 minute Vegan"... My one complaint is that it's two greasy.  The noodle sauce has 1/4 cup of sesame oil and I seriously love toasted sesame oil so I liked it, but I don't like greasy food.  It calls for 1.5 tablespoon of agave and I used only 1 tbs. (tweety)  
Really good! This will probably be a new regular for us (hubby really liked it too). Used sambal oelek instead of the chili flakes and fresh chili. Also decided to add some sliced bok choy. Worked really well to add the sliced stems when you add the tempeh. Then add the leafy parts when you add the sauce to the tempeh mix. Stir until leaves are wilted. (kristinv)
Szechuan Tempeh and Veggies
Delicious! It's spicy but not overly so. I like the flavour that the mirin imparts. I used a block of tempeh, 8 oz of baby bella mushrooms and 2 cups of chopped broccoli for my veggies, and used tapioca starch as the thickener rather than arrowroot. The sauce was great! Will make again. (dannibazaar)
Peking Seitan, a.k.a. Daffy's Relief

Tofu
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. (katequeenofsprouts)
Mango Custard Pudding

Lime Mint Lychee Sorbet

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The Cuisine of Japan
Miso Simple Soup

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. (dannibazaar)
Orange Ginger Dressing- R

Wakame and Cucumber Salad
delish...quick easy and quite Japanese....I took this picture before I added the toasted sesame seeds, but I did follow the recipe exactly but for using tamari instead of soy and no extra salt.  I added sambal oelek to make it spicy. (tweety)
Daikon Carrot Salad- R

Burdock Root with Ginger Sesame Sauce (Gobo Salad)

Tempura Vegetables

Miso Cashew Spread

Edamame Dip

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. (dannibazaar)
Arame Lotus Root Saute

Grilled Shiitake Mushrooms with Ponzu Sauce

Spinach Sesame Salad (Oshitashi)

Roasted Eggplant with Black Sesame Sauce

Arame Garlic Rice

Spicy Shimeji Mushrooms

Toasted Sesame Roasted Vegetables
From the cuisine of Japan - This is very good.  Nothing unique here...there marinade is soy sauce, rice vinegar, toasted sesame oil, and chili pepper. I rarely think of raosting tomatoes, but know the Japanes do eat tomatoes, so this worked very well with the marinade.  It called for zuchinni which I didn't have, but was really looking for a baby bok choi recipe anyway.  Loved it! (tweety)
Azuki Rice

Nori Rolls

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. (dannibazaar)
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. (katequeenofsprouts)
Sesame Tofu with Wasabi Cream Sauce

Tamari Ginger Tofu with Green Onion
Good. This is a baked tofu that's marinated first.  The marinade is pretty basic and not unique...tamari, rice vnegar, ginger, sesame oil, lime juice, agave nectar and green onions.  I cut back on the sweet and added hot Thai chilies. (tweety)
Broccoli and Red Bell Pepper Soba
Very good.  Pretty cut and dry recipe, nothing earth shattering, but that doesn't mean I didn't like it a lot.  I used whole grain spaghetti.  It called for a 1/4th cup of toasted sesame seed oil, which I didn't have, so I used 1/8th cup and did a little sauteeing with a tablespoon of peanut oil.  I think 1/4 cup would have been too much, but on the other hand toasted sesame seed oil tastes amazing.  I cut down on the cooking time because I like crunchy veggies. (tweety)
Liked it. Of course I dressed it up with some extra sriracha. (intheend)
Pan Seared Shiitaki 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. (tweety)
Ramen Noodle Stir Fry

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. (blinknoodle)
Peach Kanten

Mochi Treats

Green Tea Chocolate Bon Bons with Crystallized Ginger

Pickled Ginger

Gomasio

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Asian Fusion
Asian Dream Boat Smoothie- R

Cilantro Pesto

Cabbage Rolls with Five Spice Pate- R

Kale and Snow Peas- R
Quite good.  This is a nice raw salad with kale, snow peas, ginger, sesame oil and lemon juice.  (tweety)
Asian Slaw- R

Coconut Mashed Parsnips

Lemon Rice
This totally rocked! Complements the cardmom tofu perfectly. (intheend)
Asian Chocolate Parfait

Vietnamese Happy Pancakes
Decided to make these as a side to go with the Vietnamese Seitan and Noodle Dish (Pho Bo). It was interesting...liked the green onion flavor. Not sure if I liked the pancakes themselves that much. G commented that they almost tasted like egg. Probably won't make again. (kristinv)
Nuoc Cham

Vietnamese Seitan and Noodle Dish (Pho Bo)
Very flavorful and enjoyable. G really liked it too. Used homemade baked tofu, which worked out great since it soaked up the broth so readily. Also subbed WildWood Pasta Slim (tofu noodles) for the rice noodles and omitted the sea salt, since I was using veggie broth. Loved it! (kristinv)
Indonesian Coconut Rice (Nasi Uduk)

Indonesian Seitan Satay

Indonesian Gado Gado

Indonesian Coconut Tempeh

Indonesian Tamarind Vegetables with Lemongrass
Very good and easy to make, but came out real thin.  I would have liked a thicker sauce.  3/4th a cup of water is too much.  (tweety)
Tibetan Dumplings (Momos)
These were cute AND delicious! I've honestly never made something like this before. I had always avoided dumpling making because I can never find vegan wonton/gyoza wrappers in the market. But these were so easy to whip up, and I quite like the filling. I used red cabbage instead of chinese because that is what I had on hand...and I liked the grated tofu. It was an interesting touch. I liked these more cool than right out of the steamer. Tastes good with plum sauce (or Hoisen!) (dannibazaar)
Tibetan Noodle Soup (Thenthuk)
The flavor was good (it was just veggie broth with veggies) but the "noodles" weren't good at all. They were very chewy and I just felt they weren't a great addition. I wouldn't make this again and wouldn't recommend making it. (intheend)
Nepalese Dhal Bhat

Afghani Eggplant with Tomato (Bonjan Salad)

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. (blinknoodle)
Uzbekistani Chickpea Salad

Tajikistani Pilau Rice (Plov)

Persian Rice

Iranian Lima Bean and Dill

Korean Pine Nut Porridge

Kim Chi

Korean Mung Bean Pancakes

Korean Potato in Sweet Soy Sauce (Gamja Jorim)

Korean BBQ Tofu
Very good.  I marinated the tofu for about 30 minutes prior to grilling.  The BBQ sauce is not unique, but good.  I cut the tofu into 8 pieces when I was draining it, and then noticed later the recipe calls for only four pieces, but there was plenty of sauce to marinate it all.  (tweety)
Korean Toasted Barley Tea (Bori Cha)

Korean Bliss Mix Tea

Korean Pear with Peppercorns (Baesook)

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Thanks AC! I can't wait to try some of the recipes in here. :)

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They do look good! I made sure it was added to my amazon.

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Dan Dan Noodles with Tempeh
Really good! This will probably be a new regular for us (hubby really liked it too). Used sambal oelek instead of the chili flakes and fresh chili. Also decided to add some sliced bok choy. Worked really well to add the sliced stems when you add the tempeh. Then add the leafy parts when you add the sauce to the tempeh mix. Stir until leaves are wilted.

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Just got this book, and I can't wait to start making more recipes out of it!

Szechuan Tempeh and Veggies - Delicious! It's spicy but not overly so. I like the flavour that the mirin imparts. I used a block of tempeh, 8 oz of baby bella mushrooms and 2 cups of chopped broccoli for my veggies, and used tapioca starch as the thickener rather than arrowroot. The sauce was great! Will make again.

Tibetan Dumplings (Momos) - These were cute AND delicious! I've honestly never made something like this before. I had always avoided dumpling making because I can never find vegan wonton/gyoza wrappers in the market. But these were so easy to whip up, and I quite like the filling. I used red cabbage instead of chinese because that is what I had on hand...and I liked the grated tofu. It was an interesting touch. I liked these more cool than right out of the steamer. Tastes good with plum sauce (or Hoisen!)

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Mu Shu Veggies - Delish! Very simple, and it makes A LOT. I halved the recipe and it still made a whole large cast-iron-skillet full of food. I used thinly sliced cauliflower and carrots as my add-in veggies and baby bellas for the mushrooms, and homemade mu shu wrappers. I liked it a lot.

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Vietnamese Happy Pancakes
Decided to make these as a side to go with the Vietnamese Seitan and Noodle Dish (Pho Bo). It was interesting...liked the green onion flavor. Not sure if I liked the pancakes themselves that much. G commented that they almost tasted like egg. Probably won't make again.

Vietnamese Seitan and Noodle Dish (Pho Bo)
Very flavorful and enjoyable. G really liked it too. Used homemade baked tofu, which worked out great since it soaked up the broth so readily. Also subbed WildWood Pasta Slim (tofu noodles) for the rice noodles and omitted the sea salt, since I was using veggie broth. Loved it!

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Just noticed a couple recipes seem to be missing from the list:

Vietnamese Happy Pancakes
Nuoc Cham

They belong right after Asian Chocolate Parfait and before Vietnamese Seitan and Noodle Dish (Pho Bo).

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Just noticed a couple recipes seem to be missing from the list

Thank you! :)

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Cucumber Salad with Peanuts and Chili - Good! Nice and fresh, and goes perfect with any sort of curry. Or on a hot summer day. Made it without the cilantro only because I don't have any, which was totally fine.

Coconut Pumpkin Curry - Oh my god, yum!! A little bit sweet, a little bit spicy, a little bit creamy...just perfect. Like all the other recipes that I've tried from the book, it was quick and easy to make. I used butternut squash rather than pumpkin because well...my mum's allergic to pumpkin, and there are no pumpkins in the market at the moment. A good looking squash was tough enough to find off season. I'l love to try this with a kabocha...anyways. Try this recipe! It's so good! I also added a cup each of chopped cauliflower and carrots.

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I had some cukes to use from the CSA, and db above inspired me to look in this book.  I was going to try what she tried, but found this under the cuisine of Japan

Wakame and cucumber salad - delish...quick easy and quite Japanese....I took this picture before I added the toasted sesame seeds, but I did follow the recipe exactly but for using tamari instead of soy and no extra salt.  I added sambal oelek to make it spicy. 

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/252421_1838493600917_1197836956_31675870_7618987_n.jpg

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Pad Thai
This wasn't as good as I was hoping it would be. All I could taste was lime flavor except for the bites of baked tofu. The tofu was excellent and very simple to make. Removing the lime zest might make it better, but I'll probably just try a different recipe. Any recommendations?

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From the Asian Fusion section Indonesian tamarind vegetables with lemongrass - Very good and easy to make, but came out real thin.  I would have liked a thicker sauce.  3/4th a cup of water is too much. 

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/248394_1844445149702_1197836956_31682974_8253341_n.jpg

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Pad Thai
This wasn't as good as I was hoping it would be. All I could taste was lime flavor except for the bites of baked tofu. The tofu was excellent and very simple to make. Removing the lime zest might make it better, but I'll probably just try a different recipe. Any recommendations?

Have you tried this Pad Thai recipe: http://vegweb.com/index.php?topic=14784.0  ? I cook the noodles rather than just soaking to get them done and modify it a bit to personal taste.  This is one of my favorite recipes. 

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Pad Thai
This wasn't as good as I was hoping it would be. All I could taste was lime flavor except for the bites of baked tofu. The tofu was excellent and very simple to make. Removing the lime zest might make it better, but I'll probably just try a different recipe. Any recommendations?

Have you tried this Pad Thai recipe: http://vegweb.com/index.php?topic=14784.0  ? I cook the noodles rather than just soaking to get them done and modify it a bit to personal taste.  This is one of my favorite recipes. 

This was my first try at pad thai, but I will definitely check out the one you mentioned. Thanks!  ;)b

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Tempeh Lettuce Wraps with Mango Ginger Sauce - I liked this, too. Didn't adore it, but really enjoyed it. Steamed my tempeh first,and used more mango in the dressing. I like the fresh ingredients complementing the baked tempeh and mango dressing. The dressing is zippy from the ginger and chili flakes. Best served fresh, the one pitfall of marinaded tempeh. :P

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Toasted sesame-roasted vegetables - From the cuisine of Japan - This is very good.  Nothing unique here...there marinade is soy sauce, rice vinegar, toasted sesame oil, and chili pepper. I rarely think of raosting tomatoes, but know the Japanes do eat tomatoes, so this worked very well with the marinade.  It called for zuchinni which I didn't have, but was really looking for a baby bok choi recipe anyway.  Loved it!

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/270640_1934705286149_1197836956_31746401_7717622_n.jpg

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