The 30-Minute Vegan's Taste Of The East Part 4

Transform average everyday tofu in a jiff. Because your Thai pantry is already so well stocked from making all of these other dishes, you should have what it takes to elevate ordinary tofu into the sensation that's rocking the nation. Serve these succulent cutlets with Green Papaya Salad (page 53), on top of a green salad, in a wrap, or sliced and used as a filling inside Thai Summer Rolls (page 59).

MAKES 6 CUTLETS MAKES 6 CUTLETS.

1 (14-ounce) package extra-firm tofu 2 tablespoons soy sauce 2 teaspoons maple syrup or agave nectar 2 kaffir lime leaves, or 1 teaspoon lime zest 2 stalks lemongra.s.s, white part only 1 teaspoon lemon or lime zest 1 teaspoon peeled and grated fresh ginger 1. Preheat the oven to 350F. Slice the tofu into thirds widthwise and then cut the thirds in half diagonally to make six triangles. Mix together the soy sauce and maple syrup. Place the tofu in a baking dish, drizzle with the soy sauce mixture and flip to ensure even coating. Allow it to marinate while the oven heats up, flipping the tofu after a few minutes. Place in the oven to bake for 15 minutes while you proceed to step two. If using a toaster oven, add 2 tablespoons of water to the baking tray. 1. Preheat the oven to 350F. Slice the tofu into thirds widthwise and then cut the thirds in half diagonally to make six triangles. Mix together the soy sauce and maple syrup. Place the tofu in a baking dish, drizzle with the soy sauce mixture and flip to ensure even coating. Allow it to marinate while the oven heats up, flipping the tofu after a few minutes. Place in the oven to bake for 15 minutes while you proceed to step two. If using a toaster oven, add 2 tablespoons of water to the baking tray. 2. In a spice grinder or using a mortar and pestle, grind the lime leaves, lemongra.s.s, lemon zest, and ginger to a fine paste. When the 15 minutes is up, remove the tofu from the oven, flip it over, top each of the tofu cutlets with an equal portion of the paste, and put it back in the oven for 5 to 8 more minutes, or until the topping has dried out a little. Serve hot or chilled. 2. In a spice grinder or using a mortar and pestle, grind the lime leaves, lemongra.s.s, lemon zest, and ginger to a fine paste. When the 15 minutes is up, remove the tofu from the oven, flip it over, top each of the tofu cutlets with an equal portion of the paste, and put it back in the oven for 5 to 8 more minutes, or until the topping has dried out a little. Serve hot or chilled.

Variations Replace the tofu with tempeh, or use veggies such as portobello mushrooms, thick zucchini slices, or eggplant. Replace the tofu with tempeh, or use veggies such as portobello mushrooms, thick zucchini slices, or eggplant.

COCONUT PUMPKIN CURRY.

The inherent richness and creaminess of pumpkin makes it an irresistible base for curry. This warm and comforting meal has a beautiful presentation as well. The orange pumpkin, red chile pepper, and green basil make music for your eyes that melts in your mouth. Serve with Cuc.u.mber Salad (page 54), Green Papaya Salad (page 53), and Mango Custard Pudding (page 130).

SERVES 4 TO 6 SERVES 4 TO 6.

6 cups -inch pumpkin cubes (about pumpkin, seeds and skin removed) teaspoon turmeric powder 2 cups water or vegetable stock (see page 228) 1 tablespoon coriander seeds 1 teaspoon fennel seeds 1 stalk lemongra.s.s, chopped, white part only (about 2 tablespoons) 4 kaffir lime leaves, or 2 teaspoons lime zest 2 tablespoons chopped galangal 1 (14-ounce) can coconut milk medium yellow onion, sliced 1 teaspoon sea salt 1 teaspoon crushed red pepper flakes or minced fresh hot red chile pepper 1 teaspoon agave nectar 1 tablespoons soy sauce, or to taste cup thinly sliced basil 1. In a pot over medium-high heat, boil the pumpkin, turmeric, and water until the pumpkin is soft, about 8 minutes. 1. In a pot over medium-high heat, boil the pumpkin, turmeric, and water until the pumpkin is soft, about 8 minutes. 2. Meanwhile, place the coriander, fennel, lemongra.s.s, kaffir lime leaves, and galangal in a blender and blend together on high speed for 30 seconds or until a thick paste forms. You may need to add a bit of the coconut milk to get the mixture thoroughly blended. Start with cup and work your way up as needed. 2. Meanwhile, place the coriander, fennel, lemongra.s.s, kaffir lime leaves, and galangal in a blender and blend together on high speed for 30 seconds or until a thick paste forms. You may need to add a bit of the coconut milk to get the mixture thoroughly blended. Start with cup and work your way up as needed. 3. Add the contents of the blender to the pot along with the coconut milk, onion, and salt and cook until the onion is soft. Add the crushed red pepper, agave, and soy sauce and cook for 2 minutes. Add the basil, stir, and remove from the heat. Serve immediately or allow it to cool completely before refrigerating. 3. Add the contents of the blender to the pot along with the coconut milk, onion, and salt and cook until the onion is soft. Add the crushed red pepper, agave, and soy sauce and cook for 2 minutes. Add the basil, stir, and remove from the heat. Serve immediately or allow it to cool completely before refrigerating.

Variations Replace the pumpkin with squash-b.u.t.ternut, b.u.t.tercup, acorn, or your favorite. Replace the pumpkin with squash-b.u.t.ternut, b.u.t.tercup, acorn, or your favorite. Subst.i.tute cup of orange juice for the agave nectar and add teaspoon of orange zest along with the crushed red pepper in step three. Subst.i.tute cup of orange juice for the agave nectar and add teaspoon of orange zest along with the crushed red pepper in step three. Add or subst.i.tute carrots, yellow bell pepper, cherry tomatoes, kale . . . you get the idea! Add or subst.i.tute carrots, yellow bell pepper, cherry tomatoes, kale . . . you get the idea! For a lower-fat version, subst.i.tute cup of water for the coconut milk and blend about 2 cups of the final curry in step three for 20 seconds or so until creamy. Add it back to the curry and enjoy! For a lower-fat version, subst.i.tute cup of water for the coconut milk and blend about 2 cups of the final curry in step three for 20 seconds or so until creamy. Add it back to the curry and enjoy!

SWEET SOYBEAN SAUCE WITH NOODLES (PAD SIEW).

In Thai, siew siew means soy sauce. In this dish we are creating a simple soy-sauce-based marinade and vegetable stir-fry that includes Chinese broccoli (a.k.a. broccolini or baby broccoli), which grows on a stem with smaller bunches of flowerets than regular broccoli. For the noodles, look for a wide flat variety; if you can't find them, use fettuccini-style rice noodles and the dish will still come out wonderfully! Serve with Cuc.u.mber Salad (page 54), Thai Basil Eggplant (page 63), or Spicy Asparagus (page 65). means soy sauce. In this dish we are creating a simple soy-sauce-based marinade and vegetable stir-fry that includes Chinese broccoli (a.k.a. broccolini or baby broccoli), which grows on a stem with smaller bunches of flowerets than regular broccoli. For the noodles, look for a wide flat variety; if you can't find them, use fettuccini-style rice noodles and the dish will still come out wonderfully! Serve with Cuc.u.mber Salad (page 54), Thai Basil Eggplant (page 63), or Spicy Asparagus (page 65).

SERVES 4 TO 6 SERVES 4 TO 6.

1 (14-ounce) package noodles 2 tablespoons sesame oil 1 cup diced shallots 2 tablespoons peeled and minced fresh ginger 3 cloves garlic, pressed or minced 1 tablespoon seeded and diced hot chile pepper 2 large heads Chinese broccoli or 1 large regular broccoli, stems and flowerets (see Box on page 76) (6 cups) 1 cup thinly sliced s.h.i.+take mushrooms 1 cup thinly sliced carrots 2 cups water cup plus 2 tablespoons soy sauce 3 tablespoons agave nectar or sweetener of choice to taste 2 tablespoons freshly squeezed lime juice 2 tablespoons Fish-Free Sauce (page 85), optional 1 tablespoon Sriracha (page 86) or other hot sauce, optional teaspoon sea salt, or to taste 1 tablespoon arrowroot dissolved in cup water cup sliced green onion 1 tablespoon each white and black sesame seeds 1. Cook the noodles according to the package instructions. Pour into a colander, drain, rinse well, and drain again. 1. Cook the noodles according to the package instructions. Pour into a colander, drain, rinse well, and drain again. 2. Meanwhile, place the oil in a large saute pan over medium-high heat. Add the shallots, ginger, garlic, and chile pepper, and cook for 3 minutes, stirring frequently. Add the Chinese broccoli, mushrooms, and carrots and cook for 2 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. 2. Meanwhile, place the oil in a large saute pan over medium-high heat. Add the shallots, ginger, garlic, and chile pepper, and cook for 3 minutes, stirring frequently. Add the Chinese broccoli, mushrooms, and carrots and cook for 2 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. 3. Lower the heat to medium. Add 1 cups of water, soy sauce, agave nectar, lime juice, Fish-Free Sauce, if using, and Sriracha, if using, and mix well. Cook for 5 minutes, stirring occasionally. Add the salt and the arrowroot-water mixture, and gently stir until sauce thickens, approximately 3 minutes. Add the noodles and gently mix well. Garnish each serving with sliced green onion and sesame seeds. 3. Lower the heat to medium. Add 1 cups of water, soy sauce, agave nectar, lime juice, Fish-Free Sauce, if using, and Sriracha, if using, and mix well. Cook for 5 minutes, stirring occasionally. Add the salt and the arrowroot-water mixture, and gently stir until sauce thickens, approximately 3 minutes. Add the noodles and gently mix well. Garnish each serving with sliced green onion and sesame seeds.

Variation If you have more time, add Marinated and Roasted Tofu (see page 227). If you have more time, add Marinated and Roasted Tofu (see page 227). Chefs' Tips and Tricks Chefs' Tips and Tricks Don't toss that thick stem on the broccoli. Use a peeler or paring knife to remove the thick outside layer, then chop the stem. The result is a crunchy, slightly sweet, and tender delight. The Chinese broccoli stem is thin and does not need to be peeled. Just cut off the very bottom. Don't toss that thick stem on the broccoli. Use a peeler or paring knife to remove the thick outside layer, then chop the stem. The result is a crunchy, slightly sweet, and tender delight. The Chinese broccoli stem is thin and does not need to be peeled. Just cut off the very bottom.

PANANG CURRY.

Similar to the red curry with the addition of toasted c.u.min and coriander, this dish holds solid s.p.a.ce on Thai food menus across America. Consider serving with Green Papaya Salad (page 53) or Spicy Tomato Mung Salad (page 56), and it never hurts to top off the meal with a little Creamy Tapioca Pudding (page 79).

SERVES 6 SERVES 6.

PANANG CURRY PASTE.

5 to 10 red chiles, halved and seeded, to taste (see Note on page 69) 1 stalks lemongra.s.s, chopped into -inch pieces, white part only (about 6 tablespoons) 2 tablespoons diced galangal or peeled fresh ginger 3 cloves garlic 4 kaffir lime leaves 1 tablespoon toasted c.u.min seeds (see page 225) 1 tablespoon toasted coriander seeds (see page 225) 1 teaspoon sea salt PANANG CURRY PANANG CURRY 2 (14-ounce) cans coconut milk 2 cups chopped long beans or green beans 2 cups cubed eggplant 4 cups napa cabbage, -inch strips 1 tablespoon soy sauce, or Bragg's Liquid Aminos, or to taste 1 to 2 teaspoons agave nectar, or to taste 2 tablespoons thinly sliced sweet basil 1. Place the chiles in a blender with the lemongra.s.s, galangal, garlic, kaffir lime leaves, c.u.min, coriander, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 1. Place the chiles in a blender with the lemongra.s.s, galangal, garlic, kaffir lime leaves, c.u.min, coriander, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with cup and work your way up as needed. 2. Transfer the paste to a large saute pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook and add them into the pot as you go. 2. Transfer the paste to a large saute pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook and add them into the pot as you go. 3. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 minutes. Serve immediately, topped with the sliced basil leaves. 3. When all of the veggies are just soft, add the soy sauce and agave nectar and stir well. Cook for 2 minutes. Serve immediately, topped with the sliced basil leaves.

Variations Replace the long beans and eggplant with carrots, mushrooms, potatoes, or your favorite vegetables. Replace the long beans and eggplant with carrots, mushrooms, potatoes, or your favorite vegetables. Replace the napa cabbage with bok choy or kale. Replace the napa cabbage with bok choy or kale.

Ma.s.sAMAN CURRY.

This unique curry is a little bit salty, peanutty, and not so spicy. If you like pineapple, definitely give this curry a whirl-pineapple transitions nicely into the savory side of food. Serve over brown rice and with Tomato Mung Bean Salad (page 56).

SERVES 4 TO 6 SERVES 4 TO 6.

2 to 4 red chiles, halved and seeded, to taste (see Note on page 69) 6 cardamom pods, sh.e.l.ls removed (about teaspoon cardamom seeds) 2 teaspoons coriander seeds 1 teaspoon c.u.min seeds 1 tablespoon ground star anise 4 cloves garlic, skins removed 1 stalk lemongra.s.s, -inch pieces, white part only cup chopped galangal or peeled fresh ginger teaspoon ground cinnamon 1 teaspoon sea salt 2 (14-ounce) cans coconut milk 3 cups russet potatoes, -inch cubes (about 2 medium potatoes) 1 cup pineapple, -inch cubes cup roasted unsalted peanuts 1 tablespoon agave nectar or organic sugar 1 tablespoon soy sauce cup water 1. In either a saute pan over low heat or a toaster oven set to 200F, roast the chile peppers, cardamom seeds, coriander, c.u.min, anise, garlic, lemongra.s.s, and galangal for 10 minutes or until the garlic is starting to brown and the spices smell toasty. 1. In either a saute pan over low heat or a toaster oven set to 200F, roast the chile peppers, cardamom seeds, coriander, c.u.min, anise, garlic, lemongra.s.s, and galangal for 10 minutes or until the garlic is starting to brown and the spices smell toasty. 2. Transfer to a blender and add the cinnamon and salt. Blend until a thick paste forms. You may need to add a bit of the coconut milk to get the mixture thoroughly blended. Start with cup and work your way up as needed. Once blended, transfer to a large saute pan or pot and add the coconut milk. Bring to a low boil over medium heat. 2. Transfer to a blender and add the cinnamon and salt. Blend until a thick paste forms. You may need to add a bit of the coconut milk to get the mixture thoroughly blended. Start with cup and work your way up as needed. Once blended, transfer to a large saute pan or pot and add the coconut milk. Bring to a low boil over medium heat. 3. Add the potatoes and allow them to cook until the potatoes are soft, approximately 10 minutes. Add the pineapple, peanuts, agave nectar, soy sauce, and water and cook for 2 minutes. Remove from the heat and serve immediately, or allow it to cool completely before refrigerating. 3. Add the potatoes and allow them to cook until the potatoes are soft, approximately 10 minutes. Add the pineapple, peanuts, agave nectar, soy sauce, and water and cook for 2 minutes. Remove from the heat and serve immediately, or allow it to cool completely before refrigerating.

CREAMY TAPIOCA PUDDING.

Tapioca is the starch from the ca.s.sava plant, a sweet root originally from South America and highly cultivated in tropical climates. This thick, custardy dessert will change your perspective on tapioca. Though you need to soak the tapioca for an hour, the rest of the process takes less than 30 minutes.

SERVES 4 SERVES 4.

1 (14-ounce) can coconut milk cup small tapioca pearls 1 tablespoon vegan b.u.t.ter (Earth Balance is our favorite) teaspoon sea salt cup agave nectar 1 tablespoon vanilla extract, preferably alcohol-free 1. Fill the bottom of a double boiler with 2 to 3 inches of water. In the top, soak the coconut milk with the tapioca pearls for one hour at room temperature. 1. Fill the bottom of a double boiler with 2 to 3 inches of water. In the top, soak the coconut milk with the tapioca pearls for one hour at room temperature. 2. Turn the heat to medium and stir occasionally for about 15 minutes, until the pearls begin to turn translucent in the center. Add the vegan b.u.t.ter, salt, and agave nectar, and continue to stir frequently for 10 to 15 minutes more or until the pearls are completely translucent and soft. Add the vanilla, stir, and serve warm. 2. Turn the heat to medium and stir occasionally for about 15 minutes, until the pearls begin to turn translucent in the center. Add the vegan b.u.t.ter, salt, and agave nectar, and continue to stir frequently for 10 to 15 minutes more or until the pearls are completely translucent and soft. Add the vanilla, stir, and serve warm.

STICKY RICE AND MANGO SLICE.

Sticky rice, or glutinous rice, is a mainstay in Thailand and other Asian countries. Generally it is steamed rather than boiled in water. The resulting sticky, clumpy rice is easy to scoop up with your hands. Coconut milk raises the decadence bar, and you're on your way to a satiating end of the day. This recipe does go over the 30-minute time frame if you include the soaking time.

SERVES 4 TO 6 SERVES 4 TO 6.

1 cup sticky rice water 1 (14-ounce) can coconut milk cup agave nectar 2 tablespoons maple syrup, optional teaspoon sea salt 1 medium mango, peeled and sliced 1. Soak the rice in water for at least 1 hour. Strain well. 1. Soak the rice in water for at least 1 hour. Strain well. 2. Fill the bottom of a steamer pot with approximately 1 inch of water (do not let the water come above the steamer holes). Lay cheesecloth over the bottom of the steamer basket and place the rice evenly over the top. Bring the water to a boil, turn the heat to medium, cover the pot, and steam for 20 minutes or until the rice is soft. 2. Fill the bottom of a steamer pot with approximately 1 inch of water (do not let the water come above the steamer holes). Lay cheesecloth over the bottom of the steamer basket and place the rice evenly over the top. Bring the water to a boil, turn the heat to medium, cover the pot, and steam for 20 minutes or until the rice is soft. 3. Meanwhile, whisk the coconut milk, agave nectar, maple syrup, if using, and sea salt together in a small pot over medium-low heat for 5 to 10 minutes, until the mixture thickens slightly. 3. Meanwhile, whisk the coconut milk, agave nectar, maple syrup, if using, and sea salt together in a small pot over medium-low heat for 5 to 10 minutes, until the mixture thickens slightly. 4. When the rice is finished, transfer it to a bowl and add half to three-fourths of the coconut milk mixture. Allow it to sit for 5 to 10 minutes as the rice absorbs the coconut milk. Serve hot with cold mango slices and top with the remaining coconut milk mixture. Simply divine! 4. When the rice is finished, transfer it to a bowl and add half to three-fourths of the coconut milk mixture. Allow it to sit for 5 to 10 minutes as the rice absorbs the coconut milk. Serve hot with cold mango slices and top with the remaining coconut milk mixture. Simply divine!

BLACK RICE PUDDING.

With a unique color and flavor, black rice is also high in nutrients. This delicacy is frequently served in Thai restaurants, where the sweet and slightly salty flavor of the dish is sure to wow. With rice cooking time, this recipe does go slightly over the 30-minute time frame.

MAKES 3 CUPS MAKES 3 CUPS.

cup black rice 2 cups water teaspoon sea salt, or to taste A few pinches cinnamon cup dried unsweetened coconut, toasted (see page 225) COCONUT DESSERT SAUCE COCONUT DESSERT SAUCE 1 (14-ounce) can coconut milk 1 (14-ounce) can coconut milk cup agave nectar, organic sugar, or sweetener of choice to taste 1 tablespoon maple syrup or organic brown sugar 2 teaspoons mirin, optional 1. Place the rice, water, and sea salt in a medium pot over medium-high heat. Bring to a boil. Lower the heat, cover, and simmer until all the liquid is absorbed, approximately 30 minutes. 1. Place the rice, water, and sea salt in a medium pot over medium-high heat. Bring to a boil. Lower the heat, cover, and simmer until all the liquid is absorbed, approximately 30 minutes. 2. After the rice has been cooking for 20 minutes, prepare the Coconut Dessert Sauce by placing the coconut milk, agave nectar, maple syrup, and mirin, if using, in a small pot over low heat. Gently simmer, stirring occasionally, until the rice is cooked but do not let the coconut milk come to a boil. 2. After the rice has been cooking for 20 minutes, prepare the Coconut Dessert Sauce by placing the coconut milk, agave nectar, maple syrup, and mirin, if using, in a small pot over low heat. Gently simmer, stirring occasionally, until the rice is cooked but do not let the coconut milk come to a boil. 3. Scoop the rice into individual serving bowls and top with the sauce. Garnish with a pinch of cinnamon and a sprinkle of toasted coconut. 3. Scoop the rice into individual serving bowls and top with the sauce. Garnish with a pinch of cinnamon and a sprinkle of toasted coconut.

Variations Serve with sliced mangos-yum! Serve with sliced mangos-yum! You can also add the coconut milk, agave nectar, and mirin to the rice after it has cooked and stir well before serving. This will create a lighter-colored dish. You can also add the coconut milk, agave nectar, and mirin to the rice after it has cooked and stir well before serving. This will create a lighter-colored dish. For added flavor, try adding a sliced banana to the pot along with the rice in step 1. For added flavor, try adding a sliced banana to the pot along with the rice in step 1. The Asian Pantry The Asian Pantry Black rice is an heirloom grain that actually turns a shade of purple when cooked. It has a rich, slightly nutty flavor. The most commonly available black rice is called "forbidden" rice. It is rumored that forbidden black rice comes from China, where it was only served to the emperor and his family. There is also a black sticky rice, if you can find it, that works well in this dish. Black rice is an heirloom grain that actually turns a shade of purple when cooked. It has a rich, slightly nutty flavor. The most commonly available black rice is called "forbidden" rice. It is rumored that forbidden black rice comes from China, where it was only served to the emperor and his family. There is also a black sticky rice, if you can find it, that works well in this dish. If You Have More Time If You Have More Time Try soaking the rice for a few hours before cooking. Try soaking the rice for a few hours before cooking. This will speed up the actual cooking time. This will speed up the actual cooking time. East Meets West: Meditation East Meets West: Meditation Meditation, which has been bringing peace to the people for thousands of years, is a vast topic. Definitions vary depending upon who you ask, and there are many different forms. In general, meditation involves awareness, concentration, and the calming of restless thoughts. A simple form of meditation is to become aware of your breath and return to it when you find your thoughts wandering. Other forms involve singing, dancing, or chanting. Check out your local holistic magazine or inquire at a yoga studio near you to learn about the meditation scene in your area. Meditation, which has been bringing peace to the people for thousands of years, is a vast topic. Definitions vary depending upon who you ask, and there are many different forms. In general, meditation involves awareness, concentration, and the calming of restless thoughts. A simple form of meditation is to become aware of your breath and return to it when you find your thoughts wandering. Other forms involve singing, dancing, or chanting. Check out your local holistic magazine or inquire at a yoga studio near you to learn about the meditation scene in your area.

COCONUT ICE CREAM.

Creamy and decadent, and whipped up in just minutes, this quick and easy dessert actually takes quite a bit of time to freeze, but it's so worth it. Plan ahead and prepare it the night before you wish to enjoy it. If your kitchen is not equipped with an ice-cream maker, check out Appendix C for a Web site where you can order one. Enjoy this ice cream on its own, with some fresh berries, topped with Mango Custard Pudding (page 130), or served alongside Halva (page 35) or Black Rice Pudding (page 81).

MAKES APPROXIMATELY 1 QUART MAKES APPROXIMATELY 1 QUART.

2 (14-ounce) cans coconut milk 1 cup mashed bananas cup agave nectar, or sweetener of choice to taste 2 teaspoons vanilla extract, preferably alcohol-free Fresh berries, optional 1. Place all of the ingredients except the berries in a blender and blend on high speed for 30 seconds or until the mixture is completely smooth. 1. Place all of the ingredients except the berries in a blender and blend on high speed for 30 seconds or until the mixture is completely smooth. 2. Either prepare according to the ice-cream maker's instructions or if you are without an ice-cream maker, pour the mixture into a gla.s.s container and freeze until solid, approximately 6 hours or overnight. Remove from the freezer, transfer to a food processor, and process on high speed until creamy. You can enjoy it now as a soft-serve consistency or return it to the freezer for 2 hours for more of an ice-cream consistency. Serve topped with fresh berries, if desired. 2. Either prepare according to the ice-cream maker's instructions or if you are without an ice-cream maker, pour the mixture into a gla.s.s container and freeze until solid, approximately 6 hours or overnight. Remove from the freezer, transfer to a food processor, and process on high speed until creamy. You can enjoy it now as a soft-serve consistency or return it to the freezer for 2 hours for more of an ice-cream consistency. Serve topped with fresh berries, if desired.

Variations For a fruitier version, blend the coconut milk, agave nectar, and vanilla with 2 cups of fresh mango, papaya, berries, or banana until smooth. Prepare according to the ice-cream maker's instructions. For a fruitier version, blend the coconut milk, agave nectar, and vanilla with 2 cups of fresh mango, papaya, berries, or banana until smooth. Prepare according to the ice-cream maker's instructions. Add teaspoon ground cinnamon, teaspoon ground cardamom, and teaspoon of ground nutmeg or allspice to the ice cream base, then prepare according to the ice-cream maker's instructions. Add teaspoon ground cinnamon, teaspoon ground cardamom, and teaspoon of ground nutmeg or allspice to the ice cream base, then prepare according to the ice-cream maker's instructions.

THAI ICED TEA.

Though tea and coconut milk may be plentiful in Thailand, a constant supply of wasteful to-go packaging is not. Therefore, do not be surprised if the street vendor hands you your iced tea in a plastic bag. Yep, a small clear plastic bag filled with ice, sweetened condensed milk, and red Thai tea. You can find Thai tea online and in some supermarkets, but we have found that plain black tea also works well and still gives that cla.s.sic orange color when combined with the coconut milk.

MAKES FOUR 12-OUNCE GLa.s.sES MAKES FOUR 12-OUNCE GLa.s.sES.

4 cups water 10 tea bags of black tea or red Thai tea 1 cup chilled coconut milk cup agave nectar 1. Boil the water in a pot or tea kettle. Remove from the heat and add the tea. Steep for 10 minutes and remove the tea bags. Whisk in the agave nectar and place in the freezer until chilled thoroughly, approximately 20 minutes. 1. Boil the water in a pot or tea kettle. Remove from the heat and add the tea. Steep for 10 minutes and remove the tea bags. Whisk in the agave nectar and place in the freezer until chilled thoroughly, approximately 20 minutes. 2. To serve, fill the gla.s.ses with ice and add 1 cup of the tea. Slowly pour the coconut milk over the ice to achieve a layered effect. Stir with a spoon or straw before drinking. 2. To serve, fill the gla.s.ses with ice and add 1 cup of the tea. Slowly pour the coconut milk over the ice to achieve a layered effect. Stir with a spoon or straw before drinking.

FISH-FREE SAUCE.

Fish sauce is used in just about everything in Thailand, and just like kaffir lime and galangal ginger, it adds a flavor that distinguishes itself as Thai. This fish-free sauce is less complicated to prepare than traditional fermented fish sauce (nam pla), which involves placing fish in a jar for nine months to a year! Here we use the sea vegetable arame to create the flavor of the sea. Adding a couple of tablespoons of this sauce to any of the curries or soups in this chapter will enhance the authenticity of the dish. You may also want to decrease the other salty ingredients called for in the recipe.

MAKES APPROXIMATELY 2 CUPS MAKES APPROXIMATELY 2 CUPS.

cup arame (see page 253) 2 cups hot water 2 cloves garlic 2 tablespoons freshly squeezed lemon juice 1 tablespoon rice vinegar 2 teaspoons sea salt 1 teaspoon agave nectar or organic sugar, optional 1. Place the arame in a bowl and cover with the hot water; let soak for 15 minutes. Transfer arame and water to a blender with the remaining ingredients and blend well. 1. Place the arame in a bowl and cover with the hot water; let soak for 15 minutes. Transfer arame and water to a blender with the remaining ingredients and blend well. 2. Pour the mixture through a strainer and store in a gla.s.s container in the refrigerator for up to a week for use in all of your Thai dishes. 2. Pour the mixture through a strainer and store in a gla.s.s container in the refrigerator for up to a week for use in all of your Thai dishes. Chefs' Tips and Tricks Chefs' Tips and Tricks Looking for that fish-saucy flavor without wanting to make the fish-free sauce? Try using a bit of Bragg's Liquid Aminos in your recipes. It has a unique salty flavor that will do in a pinch. Looking for that fish-saucy flavor without wanting to make the fish-free sauce? Try using a bit of Bragg's Liquid Aminos in your recipes. It has a unique salty flavor that will do in a pinch.

SRIRACHA.

This is a homemade variation of the wildly popular hot sauce that adorns virtually every table in Thai restaurants across America. Sriracha is actually a region in Thailand, though the hot sauce has usurped the t.i.tle and most think of the sauce when they hear the name. Use the small Thai red hot chile peppers if you can find them in an Asian market. You may want to wear latex gloves as you work with the peppers. Definitely wash your hands immediately if they come in contact with the chiles.

MAKES APPROXIMATELY CUP MAKES APPROXIMATELY CUP.

1 cup de-stemmed Thai red chile peppers, red jalapeno peppers, or other hot chile peppers 3 cloves garlic 1 tablespoon agave nectar or organic sugar 2 tablespoons rice vinegar 2 tablespoons mirin, optional 1 teaspoon Fish-Free Sauce, optional teaspoon sea salt, or to taste Place all of the ingredients in a blender and blend well. Store in a gla.s.s container in the refrigerator for up to two weeks.

PART THREE.

The Cuisine of China.

Virtually everything about eating in China is different from eating in the West-from the selection of vegetables, to the pan the food is cooked in, right up to the utensil that puts it in your mouth. Chinese food is steeped in tradition, spirituality, and sophisticated systems of nutrition and health guidelines. We find this rabbit hole of Chinese cuisine to be exciting. And re-creating our favorite dishes in our own kitchen with fresh, local ingredients is downright intoxicating.

As we demystified the skills needed to prepare such cla.s.sic dishes as Dim Sum Dumplings, Mu Shu Vegetables, and Chow Mein we also created westernized twists like Peking Seitan and Orange-Glazed Tofu. Willing to go even further with our endeavor of delivering authentic Chinese flavor into the hands of the West, we added Pumpkin Pine Nut Soup, Hoisin Eggplant Cutlets, and Green Onion Hotcakes.

For some super simple dishes with unintimidating ingredients lists, try Garlic Lover's Eggplant, Chinese Fried Rice, Sesame Garlic Stir-Fry with Snow Peas, and Mango Custard Pudding. Even the Lotus Root Salad, Seitan and Broccoli, and the Szechuan Tempeh and Veggies are very simple dishes once you grow accustomed to some new and exciting additions to your grocery list.

Most major cities have thriving Chinatowns, and specialty markets abound these days where Asian food aficionados can stock up on an abundance of otherwise obscure ingredients. And there is always the World Wide Web. See our Resource Section (page 245) for tips on procuring the ingredients you need without leaving the comfort of your home. In the words of Lao Tzu, "The journey of a thousand miles must begin with one step."

The Asian Pantry: China The Asian Pantry: China Arrowroot: Arrowroot: Reputedly cultivated for over 7,000 years, arrowroot is the powdered root of a tropical plant that can be used to replace cornstarch as a thickening agent in recipes. Most Asian recipes you see call for cornstarch. Arrowroot has a more neutral flavor. It works at a lower temperature and with acidic ingredients. In general, 1 tablespoon of arrowroot thickens 1 cup of liquid. You can use 1 tablespoon of arrowroot to replace 2 teaspoons of cornstarch in any given recipe. Reputedly cultivated for over 7,000 years, arrowroot is the powdered root of a tropical plant that can be used to replace cornstarch as a thickening agent in recipes. Most Asian recipes you see call for cornstarch. Arrowroot has a more neutral flavor. It works at a lower temperature and with acidic ingredients. In general, 1 tablespoon of arrowroot thickens 1 cup of liquid. You can use 1 tablespoon of arrowroot to replace 2 teaspoons of cornstarch in any given recipe. Fermented Black Beans: Fermented Black Beans: These black soy beans, preserved in salt, impart a strong salty and slightly bitter flavor to dishes. They are frequently used in hoisin sauce and other Chinese dishes of the Canton province. Look for them at your local Asian market or check out our resource guide in Appendix C to order online. Please note that these are different than the black beans typically used in Mexican cooking. These black soy beans, preserved in salt, impart a strong salty and slightly bitter flavor to dishes. They are frequently used in hoisin sauce and other Chinese dishes of the Canton province. Look for them at your local Asian market or check out our resource guide in Appendix C to order online. Please note that these are different than the black beans typically used in Mexican cooking. Five-Spice Powder: Five-Spice Powder: As the name suggests, this is a blend of five spices that together provide all five flavors-sweet, salty, sour, pungent, and bitter. It consists of ground peppercorns (use Szechuan peppers if possible), star anise, clove, cinnamon, and fennel. As the name suggests, this is a blend of five spices that together provide all five flavors-sweet, salty, sour, pungent, and bitter. It consists of ground peppercorns (use Szechuan peppers if possible), star anise, clove, cinnamon, and fennel. Lotus Root: Lotus Root: Popular in Asian cooking, the rhizome of the lotus flower has the appearance of a long potato. When sliced, a wagon-wheel design is revealed. Lotus root makes a crunchy artistic addition to salads and stir-fries. Popular in Asian cooking, the rhizome of the lotus flower has the appearance of a long potato. When sliced, a wagon-wheel design is revealed. Lotus root makes a crunchy artistic addition to salads and stir-fries. Seitan: Seitan: Originating in China and also called "wheat meat," "meat of wheat," and even simply "gluten," seitan is made from wheat gluten. It is high in protein and is commonly used to replace beef or chicken in dishes traditionally made with animal products. Because it's all gluten, individuals with gluten intolerance will want to steer clear of it. Many flavored varieties are available, or you can create your own. Originating in China and also called "wheat meat," "meat of wheat," and even simply "gluten," seitan is made from wheat gluten. It is high in protein and is commonly used to replace beef or chicken in dishes traditionally made with animal products. Because it's all gluten, individuals with gluten intolerance will want to steer clear of it. Many flavored varieties are available, or you can create your own. Szechuan Peppers: Szechuan Peppers: Also called Szechwan or Sichuan peppers, and widely used in Asian cooking, the Szechuan pepper is not related to the peppercorn or the chile pepper! Chinese pepper, anise pepper, f.a.gara, and flower pepper are additional names for this pepper, whose unique flavor has a hint of lemon and a slightly tingling / numbing effect that accentuates the spicy heat of chiles, peppercorns, and other spices. A little goes a long way; use sparingly. Popular in the Sichuan province of China, where it originates, as well as in Nepal, Tibet, j.a.pan, and Indonesia, the pepper is available whole, ground, and even in an infused oil. Visit a local Asian market or check out our resource guide in Appendix C to special order. Also called Szechwan or Sichuan peppers, and widely used in Asian cooking, the Szechuan pepper is not related to the peppercorn or the chile pepper! Chinese pepper, anise pepper, f.a.gara, and flower pepper are additional names for this pepper, whose unique flavor has a hint of lemon and a slightly tingling / numbing effect that accentuates the spicy heat of chiles, peppercorns, and other spices. A little goes a long way; use sparingly. Popular in the Sichuan province of China, where it originates, as well as in Nepal, Tibet, j.a.pan, and Indonesia, the pepper is available whole, ground, and even in an infused oil. Visit a local Asian market or check out our resource guide in Appendix C to special order. Tofu: Tofu: Originating in China, tofu is made from soybeans and is formed into a block. It is another food that crosses cultural boundaries throughout Asia. There are several forms available, including soft, firm, extra-firm, and silken varieties. Please see page 225 for more intriguing information and for tips and tricks on working with tofu. Originating in China, tofu is made from soybeans and is formed into a block. It is another food that crosses cultural boundaries throughout Asia. There are several forms available, including soft, firm, extra-firm, and silken varieties. Please see page 225 for more intriguing information and for tips and tricks on working with tofu. Wonton Wrappers and Gyoza Skins: Wonton Wrappers and Gyoza Skins: These flour-based sheets are perfect for creating quick appetizers or hors d'oeuvres. Both are used to wrap a variety of foods that feature prominently in Dim Sum (see page 96). Be on guard and make sure to check the ingredients: most of the commercially prepared varieties available at the supermarket do contain eggs. You can, however, often find egg-free varieties at an Asian market. These flour-based sheets are perfect for creating quick appetizers or hors d'oeuvres. Both are used to wrap a variety of foods that feature prominently in Dim Sum (see page 96). Be on guard and make sure to check the ingredients: most of the commercially prepared varieties available at the supermarket do contain eggs. You can, however, often find egg-free varieties at an Asian market.

PUMPKIN PINE NUT SOUP.

This is a creamy and thick soup that is filling and perfect in autumn, when a wide variety of pumpkins and squash are available. Experiment with the different types of squash such as b.u.t.ternut, b.u.t.tercup, or acorn. Serve with Green Onion Hotcakes (page 112).

SERVES 6 TO 8 SERVES 6 TO 8.

1 tablespoon sesame oil 1 yellow onion, chopped (1 cups) 2 cloves garlic 1 tablespoon peeled and minced fresh ginger 1 small pumpkin, b.u.t.ternut, or b.u.t.tercup squash, seeded and cubed (4 cups) 5 cups water or vegetable stock (see page 228) 3 tablespoons soy sauce 1 teaspoons five-spice powder teaspoon ground coriander 1 tablespoon agave nectar or sweetener of choice 1 teaspoon sea salt, or to taste teaspoon ground black pepper cup pine nuts, cashews, or macadamia nuts, or combination, toasted (see page 225) 1 cup corn, fresh or frozen 1 tablespoon minced fresh cilantro 1. Place the oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook for 2 minutes, stirring occasionally. Add the pumpkin and stir well. Lower the heat to medium, add the water, and cook until the pumpkin is soft, approximately 15 minutes. 1. Place the oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook for 2 minutes, stirring occasionally. Add the pumpkin and stir well. Lower the heat to medium, add the water, and cook until the pumpkin is soft, approximately 15 minutes. 2. Add the remaining ingredients except the corn and cilantro, and stir well. Using a blender and working in small batches, carefully blend the contents of the pan and transfer to a large tureen or serving bowl. Add the corn and mix well. Garnish with cilantro before serving. 2. Add the remaining ingredients except the corn and cilantro, and stir well. Using a blender and working in small batches, carefully blend the contents of the pan and transfer to a large tureen or serving bowl. Add the corn and mix well. Garnish with cilantro before serving.

Variations If you have more time, instead of sauteing the pumpkin you can roast it on a well-oiled baking sheet in a 400F oven until a knife can pa.s.s easily through any portion of it. Blend with other ingredients as in the recipe above. If you have more time, instead of sauteing the pumpkin you can roast it on a well-oiled baking sheet in a 400F oven until a knife can pa.s.s easily through any portion of it. Blend with other ingredients as in the recipe above. Replace the pine nuts with cup coconut, soy, rice or almond milk (see page 229). Replace the pine nuts with cup coconut, soy, rice or almond milk (see page 229).

HOT AND SOUR SOUP.

Some like it hot, some like it sour, and some like it hot and sour. Chinese hot and sour soup is considered a regional dish in both Mandarin and Sichuan cuisines. The hot comes from chile pepper and the sour comes from vinegar. Feel free to subst.i.tute the rice vinegar with apple cider vinegar. Start with a smaller quant.i.ty and adjust to taste, as the rice vinegar has a milder flavor (see Box on page 135).

SERVES 6 TO 8 SERVES 6 TO 8.

1 tablespoon sesame oil or toasted sesame oil 2 teaspoons minced garlic 1 tablespoon peeled and minced fresh ginger 1 hot chile pepper, seeded and diced, or cayenne pepper to taste 6 cups water or vegetable stock (see page 228) 1 cup sliced mushrooms (try straw or s.h.i.+take) 8 ounces canned bamboo shoots 1 cup chopped tomatoes 1 cup chopped zucchini 1 cup chopped carrots 1 tablespoon agave nectar or organic sugar cup plus 2 tablespoons rice vinegar 2 tablespoons arrowroot powder dissolved in cup cold water cup plus 2 tablespoons soy sauce, or to taste Half (14-ounce) package extra-firm tofu, grated, optional (see page 226) cup diced green onions 1. Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, tomatoes, zucchini, and carrots and cook for 10 minutes, stirring occasionally. 1. Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, tomatoes, zucchini, and carrots and cook for 10 minutes, stirring occasionally. 2. Add the agave, vinegar, and arrowroot mixture, and gently stir until the soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender. 2. Add the agave, vinegar, and arrowroot mixture, and gently stir until the soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender. 3. Add the green onions and mix well before serving. 3. Add the green onions and mix well before serving.

CREAMY CORN SOUP.

This is a silky soup that replicates the popular Chinese restaurant dish. Adding the optional grated tofu creates the egglike texture that is included in most versions. We blend the corn with soymilk to create the "creamed corn" effect. Serve as a side with BBQ Tofu with Snow Peas (page 119) and Szechuan Green Beans (page 110).

SERVES 4 TO 6 SERVES 4 TO 6.

1 tablespoon toasted sesame oil 1 small yellow onion, chopped small (1 cups) 3 cloves garlic, pressed or minced 2 cups vegetable stock (see page 228) or 2 cups water plus 1 tablespoon soy sauce 1 (1-pound) bag frozen corn or 3 cups fresh corn 2 cups soymilk 1 teaspoon sea salt, or to taste teaspoon five-spice powder teaspoon ground white or black pepper, or to taste cup grated extra-firm tofu, optional (see page 226) 1 tablespoon mirin, optional Pinch cayenne 1 tablespoon arrowroot dissolved in cup cold water (see page 90 for more on arrowroot) cup diced green onions 1. Place the oil in a medium pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, stirring frequently. Add 1 cup of stock and 2 cups of corn and cook for 3 minutes, stirring occasionally. Transfer the contents to a blender and carefully blend with 1 cup of soymilk. 1. Place the oil in a medium pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, stirring frequently. Add 1 cup of stock and 2 cups of corn and cook for 3 minutes, stirring occasionally. Transfer the contents to a blender and carefully blend with 1 cup of soymilk. 2. Return the soup base to the pot and add the remaining stock, soymilk, and cup of corn. Add all of the other ingredients except the arrowroot mixture and green onion. Cook over low heat for 10 minutes, stirring occasionally. 2. Return the soup base to the pot and add the remaining stock, soymilk, and cup of corn. Add all of the other ingredients except the arrowroot mixture and green onion. Cook over low heat for 10 minutes, stirring occasionally. 3. Add the arrowroot mixture and stir until the soup slightly thickens. Cook for an additional 5 minutes. Garnish with the green onion before serving. 3. Add the arrowroot mixture and stir until the soup slightly thickens. Cook for an additional 5 minutes. Garnish with the green onion before serving.

Variations Replace the corn with vegetables such as broccoli, cauliflower, or zucchini. Replace the corn with vegetables such as broccoli, cauliflower, or zucchini. Replace the soymilk with rice or almond milk (see page 229). Replace the soymilk with rice or almond milk (see page 229).