The 30-Minute Vegan's Taste Of The East Part 6

1 tablespoons soy sauce 1 tablespoons water teaspoon five-spice powder 1 (14-ounce) package extra-firm tofu cup diced green onions LEMON SAUCE.

cup freshly squeezed lemon juice 1 teaspoon lemon zest 1 tablespoon rice wine vinegar cup water 2 tablespoons soy sauce 2 teaspoons agave nectar or organic sugar teaspoon salt, or to taste teaspoon crushed red pepper flakes teaspoon turmeric powder 2 teaspoons arrowroot dissolved in cup cold water 1. Preheat the oven to 375F. Place the soy sauce, water, and five-spice powder in a ca.s.serole dish and stir well. Slice the tofu into quarters widthwise and then cut the quarters in half diagonally to make eight triangles. Place the cutlets in a ca.s.serole dish. Flip the cutlets to ensure even coating. 1. Preheat the oven to 375F. Place the soy sauce, water, and five-spice powder in a ca.s.serole dish and stir well. Slice the tofu into quarters widthwise and then cut the quarters in half diagonally to make eight triangles. Place the cutlets in a ca.s.serole dish. Flip the cutlets to ensure even coating. 2. Prepare the lemon sauce by heating all of the ingredients except the arrowroot mixture in a saucepan over medium-high heat for 5 minutes, stirring occasionally. Add the arrowroot mixture and cook until the sauce thickens, approximately 3 minutes, whisking constantly. 2. Prepare the lemon sauce by heating all of the ingredients except the arrowroot mixture in a saucepan over medium-high heat for 5 minutes, stirring occasionally. Add the arrowroot mixture and cook until the sauce thickens, approximately 3 minutes, whisking constantly. 3. Pour the sauce over the cutlets and bake for 20 minutes. Remove from the oven and top with green onions before serving. 3. Pour the sauce over the cutlets and bake for 20 minutes. Remove from the oven and top with green onions before serving. If You Have More Time: Crusted Lemon Tofu Cutlets If You Have More Time: Crusted Lemon Tofu Cutlets 1. Marinate the tofu cutlets in a ca.s.serole dish with 2 tablespoons of soy sauce and 1 tablespoon of water for 20 minutes. Flip occasionally to ensure even coating. 1. Marinate the tofu cutlets in a ca.s.serole dish with 2 tablespoons of soy sauce and 1 tablespoon of water for 20 minutes. Flip occasionally to ensure even coating. 2. Prepare the lemon sauce by heating all of the ingredients except the arrowroot mixture in a saucepan over medium-high heat for 5 minutes, stirring occasionally. Add the arrowroot mixture and cook until the sauce thickens, approximately 3 minutes, whisking constantly. 2. Prepare the lemon sauce by heating all of the ingredients except the arrowroot mixture in a saucepan over medium-high heat for 5 minutes, stirring occasionally. Add the arrowroot mixture and cook until the sauce thickens, approximately 3 minutes, whisking constantly. 3. Blend 3 tablespoons of ground flax seeds with 1 cup of water and place in a bowl. Place 1 cups bread crumbs in another bowl. 3. Blend 3 tablespoons of ground flax seeds with 1 cup of water and place in a bowl. Place 1 cups bread crumbs in another bowl. 4. Add a few tablespoons or more of sesame oil to a large saute pan over medium-high heat. One at a time, dip each tofu cutlet in the flax mixture, making sure they are well coated. Then dip in the bread crumbs, making sure they are completely covered on both sides. (The flax mixture will hold the bread crumbs to the cutlet, though you need to be careful when you flip them to have as much of the bread crumbs stay attached as possible.) 4. Add a few tablespoons or more of sesame oil to a large saute pan over medium-high heat. One at a time, dip each tofu cutlet in the flax mixture, making sure they are well coated. Then dip in the bread crumbs, making sure they are completely covered on both sides. (The flax mixture will hold the bread crumbs to the cutlet, though you need to be careful when you flip them to have as much of the bread crumbs stay attached as possible.) 5. Place the cutlets in the pan and cook for 5 minutes. Gently flip and cook another 5 minutes. Carefully remove from the pan and top with the lemon sauce and green onions before serving. 5. Place the cutlets in the pan and cook for 5 minutes. Gently flip and cook another 5 minutes. Carefully remove from the pan and top with the lemon sauce and green onions before serving.

SEITAN WITH BLACK BEAN SAUCE.

Although this recipe is typically made with fermented black beans, you can use black soy beans (see page 90) if you are unable to find fermented beans. If you do use the fermented beans, add them to the saute pan when you add the ginger, and adjust the soy sauce and salt to taste. Seitan is a remarkably versatile product that can mimic the flavor and texture of many animal products (see page 227). You can use the chicken or beef style of seitan for this dish. Serve as a main course with Sesame Asparagus (page 109), Garlic Lover's Eggplant (page 106), or Sweet and Sour Mushrooms (page 103).

SERVES 4 TO 6 SERVES 4 TO 6.

2 tablespoons toasted sesame oil 1 yellow onion, sliced (1 cups) 1 tablespoon minced garlic 1 tablespoon peeled and minced fresh ginger 1 teaspoon five-spice powder 1 teaspoon ground c.u.min 1 green bell pepper, seeded and sliced 8 ounces chicken-style seitan (see Box below) cup cooked black soybeans or 4 ounces fermented black beans cup water 2 tablespoons soy sauce, or to taste 1 tablespoon plus 1 teaspoon rice vinegar 1 teaspoon agave nectar or organic sugar teaspoon sea salt, or to taste teaspoon crushed red pepper flakes 1. Place the oil in a large saute pan over medium-high heat. Add the onion, garlic, and ginger and cook for 3 minutes, stirring frequently. Add the five-spice powder, c.u.min, green bell pepper, and seitan and cook for 5 minutes, stirring frequently. 1. Place the oil in a large saute pan over medium-high heat. Add the onion, garlic, and ginger and cook for 3 minutes, stirring frequently. Add the five-spice powder, c.u.min, green bell pepper, and seitan and cook for 5 minutes, stirring frequently. 2. Place the black beans in a mixing bowl and mash with a fork until a paste is formed. It's okay if there are some larger pieces of bean in the mixture. Add to the pan along with the remaining ingredients, lower the heat to low, and cook for 10 minutes before serving. 2. Place the black beans in a mixing bowl and mash with a fork until a paste is formed. It's okay if there are some larger pieces of bean in the mixture. Add to the pan along with the remaining ingredients, lower the heat to low, and cook for 10 minutes before serving. Chefs' Tips and Tricks Chefs' Tips and Tricks If you are unable to purchase chicken-style seitan, have no fear. Place cup nutritional yeast, 1 tablespoon garlic powder or 1 teaspoon minced fresh garlic, 1 tablespoon dehydrated onions or 2 teaspoons onion powder, 1 tablespoon soy sauce, 2 teaspoons paprika, teaspoon celery seed, and 1 cup of water in a mixing bowl and whisk well. Add an 8-ounce package of seitan and mix well. Allow it to sit for at least 15 minutes, but ideally an hour or longer, before using in the recipes. If you are unable to purchase chicken-style seitan, have no fear. Place cup nutritional yeast, 1 tablespoon garlic powder or 1 teaspoon minced fresh garlic, 1 tablespoon dehydrated onions or 2 teaspoons onion powder, 1 tablespoon soy sauce, 2 teaspoons paprika, teaspoon celery seed, and 1 cup of water in a mixing bowl and whisk well. Add an 8-ounce package of seitan and mix well. Allow it to sit for at least 15 minutes, but ideally an hour or longer, before using in the recipes.

BBQ TOFU WITH SNOW PEAS.

Chinese BBQ sauces typically rely on hoisin sauce as their base, instead of the tomato that is used in American-style BBQ sauce. Hoisin sauce in turn is traditionally made with fermented black beans (which are black soybeans). If you are unable to find fermented black beans, tahini makes a tasty replacement. Serve with Vegetable Lo Mein (page 122) or Chinese Fried Rice (page 105).

SERVES 4 SERVES 4.

2 tablespoons sesame oil 2 tablespoons peeled and minced fresh ginger 3 cloves garlic, pressed or minced 1 teaspoon five-spice powder 1 (14-ounce) package extra-firm tofu pound snow peas, ends trimmed (2 cups) BBQ SAUCE BBQ SAUCE 3 tablespoons soy sauce 2 tablespoons maple syrup 1 tablespoon sesame oil or toasted sesame oil 1 tablespoon rice vinegar cup water 2 tablespoons fermented black beans (see page 90) or 3 tablespoons tahini Few drops liquid smoke Pinch crushed red pepper flakes 1. Place the sesame oil in a large saute pan over medium-high heat. Add the ginger, garlic, and five-spice powder and cook for 3 minutes, stirring constantly. 1. Place the sesame oil in a large saute pan over medium-high heat. Add the ginger, garlic, and five-spice powder and cook for 3 minutes, stirring constantly. 2. Slice the tofu in half lengthwise, forming two cutlets. Make three slices lengthwise and three slices widthwise. This yields thirty-two semi-large tofu cubes. (You can make smaller cubes by cutting the block into three cutlets instead of two.) Add to the saute pan, lower the heat to medium, and cook for 3 minutes, gently stirring occasionally. Add the snow peas and gently stir well. 2. Slice the tofu in half lengthwise, forming two cutlets. Make three slices lengthwise and three slices widthwise. This yields thirty-two semi-large tofu cubes. (You can make smaller cubes by cutting the block into three cutlets instead of two.) Add to the saute pan, lower the heat to medium, and cook for 3 minutes, gently stirring occasionally. Add the snow peas and gently stir well. 3. Combine the BBQ sauce ingredients in a small bowl and whisk well. Add to the saute pan and gently mix. Lower the heat to low and cook for 10 minutes, gently stirring occasionally. 3. Combine the BBQ sauce ingredients in a small bowl and whisk well. Add to the saute pan and gently mix. Lower the heat to low and cook for 10 minutes, gently stirring occasionally.

Variations Replace the tofu with tempeh or seitan. Replace the tofu with tempeh or seitan. Replace the tofu with 4 cups chopped vegetables of your choosing, such as broccoli, zucchini, mushrooms, or eggplant. Replace the tofu with 4 cups chopped vegetables of your choosing, such as broccoli, zucchini, mushrooms, or eggplant.

CHOW MEIN.

Chow mein means "fried noodles." Generally an egg noodle is used, but many other varieties will work perfectly. Rice and wheat-flour noodles are the most common subst.i.tutes. Linguini and fettuccini work if you want a thicker noodle. Rice noodles and bean thread noodles (or vermicelli) are best when you want a thinner noodle. Be sure not to overcook the noodles or they will fall apart when you stir-fry them. means "fried noodles." Generally an egg noodle is used, but many other varieties will work perfectly. Rice and wheat-flour noodles are the most common subst.i.tutes. Linguini and fettuccini work if you want a thicker noodle. Rice noodles and bean thread noodles (or vermicelli) are best when you want a thinner noodle. Be sure not to overcook the noodles or they will fall apart when you stir-fry them.

SERVES 4 TO 6 SERVES 4 TO 6.

12 ounces noodles (linguini, fettuccini, angel hair, spaghetti, or other pasta) 2 tablespoons toasted sesame oil 6 cloves garlic, pressed or minced cup peeled and minced fresh ginger teaspoon sea salt 1 yellow onion, chopped 1 cup thinly sliced celery cup sliced snow peas medium red or green bell pepper, thinly sliced 2 cups sliced mushrooms 1 teaspoon plus 2 tablespoons soy sauce 1 teaspoon plus 1 tablespoon agave nectar 2 tablespoons rice vinegar 1 teaspoon crushed red pepper flakes or fresh minced chile pepper, optional cup thinly sliced green onions 1 cup mung bean sprouts, optional 1. Prepare the noodles according to the package's instructions. 1. Prepare the noodles according to the package's instructions. 2. In a large saute pan, wok, or pot, heat 1 tablespoon of the oil with the garlic, ginger, and salt over medium heat for 2 minutes or until the garlic and ginger start to brown. Add the onion, celery, snow peas, and bell pepper and saute for 3 minutes, then add the mushrooms. Allow the vegetables to cook until they are just soft. 2. In a large saute pan, wok, or pot, heat 1 tablespoon of the oil with the garlic, ginger, and salt over medium heat for 2 minutes or until the garlic and ginger start to brown. Add the onion, celery, snow peas, and bell pepper and saute for 3 minutes, then add the mushrooms. Allow the vegetables to cook until they are just soft. 3. Add 1 teaspoon of the soy sauce, 1 teaspoon of the agave nectar, 1 tablespoon of the rice vinegar, and the crushed red pepper flakes, if using. Continue to cook for 1 to 2 minutes while stirring to ensure even flavoring, then transfer the vegetables to a large mixing bowl. 3. Add 1 teaspoon of the soy sauce, 1 teaspoon of the agave nectar, 1 tablespoon of the rice vinegar, and the crushed red pepper flakes, if using. Continue to cook for 1 to 2 minutes while stirring to ensure even flavoring, then transfer the vegetables to a large mixing bowl. 4. Add the remaining 1 tablespoon of oil to the pan with the noodles and the remaining soy sauce, agave, and rice vinegar. Stir-fry the noodles until they are evenly coated and to your desired taste. Transfer them to the bowl with the vegetables. 4. Add the remaining 1 tablespoon of oil to the pan with the noodles and the remaining soy sauce, agave, and rice vinegar. Stir-fry the noodles until they are evenly coated and to your desired taste. Transfer them to the bowl with the vegetables. 5. Top with green onions and mung bean sprouts, if using, and toss the whole mixture well. Serve hot. 5. Top with green onions and mung bean sprouts, if using, and toss the whole mixture well. Serve hot.

ORANGE-GLAZED TOFU.

This is a version of the Hunan-style Orange Chicken, minus the chicken. It's a sweet and savory dish wherein the sauce cooks with the tofu in the same baking dish. There are many different marmalades you can experiment with. Try peach, mango, or apricot. Serve with Green Onion Hotcakes (page 112), Lotus Root Salad (page 95), or Sesame Asparagus (page 109).

MAKES 8 SMALL CUTLETS MAKES 8 SMALL CUTLETS.

1 (14-ounce) package extra-firm tofu 2 tablespoons soy sauce, or to taste 1 tablespoon peeled and minced fresh ginger teaspoon five-spice powder 1 orange, zested and juiced 1 (10-ounce) jar orange marmalade, preferably no sugar added 1 tablespoon arrowroot dissolved in cup cold water Pinch crushed red pepper flakes cup thinly sliced green onions 1. Preheat the oven to 350F. Slice the tofu into quarters widthwise, cut the quarters in half to make eight cutlets, and place them in a ca.s.serole dish. Add the soy sauce and flip the cutlets to make sure they are evenly coated. Add the remaining ingredients except the green onion and stir well. 1. Preheat the oven to 350F. Slice the tofu into quarters widthwise, cut the quarters in half to make eight cutlets, and place them in a ca.s.serole dish. Add the soy sauce and flip the cutlets to make sure they are evenly coated. Add the remaining ingredients except the green onion and stir well. 2. Bake for 20 minutes, remove from the oven, and top with the green onions before serving. 2. Bake for 20 minutes, remove from the oven, and top with the green onions before serving.

Variations Replace the tofu with seitan or grilled tempeh (see page 127). Replace the tofu with seitan or grilled tempeh (see page 127). Replace the tofu with portobello mushrooms or 4 cups of your favorite a.s.sorted chopped vegetables, such as carrots, sweet potatoes, beets, parsnips, bell peppers, and/or zucchini. Cook until the thickest vegetable is just soft. Replace the tofu with portobello mushrooms or 4 cups of your favorite a.s.sorted chopped vegetables, such as carrots, sweet potatoes, beets, parsnips, bell peppers, and/or zucchini. Cook until the thickest vegetable is just soft. To tone down the sweetness, you may omit the orange juice. To tone down the sweetness, you may omit the orange juice. East Meets West: Tai Chi and Qi Gung East Meets West: Tai Chi and Qi Gung Tai chi and qi gung are Chinese martial art forms that uplift both body and soul. They are types of moving mediations that bring health benefits, promote mental clarity, and reduce stress. There are cla.s.ses available at gyms, hospitals, and even senior homes. (Mark's Grandma Mollie practiced tai chi at her senior home.) Whereas tai chi has been practiced since the twelfth century, qi gong is a more recent development. Tai chi and qi gung are Chinese martial art forms that uplift both body and soul. They are types of moving mediations that bring health benefits, promote mental clarity, and reduce stress. There are cla.s.ses available at gyms, hospitals, and even senior homes. (Mark's Grandma Mollie practiced tai chi at her senior home.) Whereas tai chi has been practiced since the twelfth century, qi gong is a more recent development. Qi Qi or or chi chi represents life force; represents life force; gong gong is "working with"; thus it is a practice that enhances life force. Check out the recommended reading section in Appendix C for more on tai chi and qi gong. is "working with"; thus it is a practice that enhances life force. Check out the recommended reading section in Appendix C for more on tai chi and qi gong.

VEGETABLE LO MEIN.

Whereas chow mein chow mein means "fried noodles," means "fried noodles," lo mein lo mein literally means "tossed noodles." Egg noodles are the traditional choice, but rice and wheat-flour noodles are commonly subst.i.tuted. Linguini and fettuccini are great if you want a thicker noodle. Rice noodles and bean thread noodles (or vermicelli) work best when you desire a thinner noodle. As with Chow Mein (page 120), be sure not to overcook the noodles or they will fall apart when you stir-fry them with the vegetables. literally means "tossed noodles." Egg noodles are the traditional choice, but rice and wheat-flour noodles are commonly subst.i.tuted. Linguini and fettuccini are great if you want a thicker noodle. Rice noodles and bean thread noodles (or vermicelli) work best when you desire a thinner noodle. As with Chow Mein (page 120), be sure not to overcook the noodles or they will fall apart when you stir-fry them with the vegetables.

SERVES 6 SERVES 6.

8 ounces noodles (linguini, spaghetti, angel hair, vermicelli, or rice noodles) 1 tablespoon toasted sesame oil cup peeled and minced fresh ginger 6 cloves garlic, pressed or minced 1 teaspoon crushed red pepper flakes, or to taste 1 medium yellow onion, sliced into quarter moons 4 cups a.s.sorted chopped vegetables (carrots, mushrooms, red bell peppers, green beans) 3 tablespoons mirin 3 tablespoons soy sauce, or to taste 2 cups shredded cabbage cup water, if necessary cup thinly sliced green onions Mung bean sprouts, optional 1. Cook the noodles according to the instructions on the package. Set aside. 1. Cook the noodles according to the instructions on the package. Set aside. 2. Heat the oil in a large saute pan or wok over medium heat. Add the ginger, garlic, and crushed red pepper flakes and stir frequently for 1 to 2 minutes, until the garlic starts to brown. Add the onion and stir again for 2 minutes, until they begin to turn translucent. 2. Heat the oil in a large saute pan or wok over medium heat. Add the ginger, garlic, and crushed red pepper flakes and stir frequently for 1 to 2 minutes, until the garlic starts to brown. Add the onion and stir again for 2 minutes, until they begin to turn translucent. 3. Add the chopped vegetables and stir well. Add the mirin and soy sauce, stir well, and cover for 4 to 5 minutes or until the vegetables are just soft. Add the cabbage and mix well to coat with the juices. You may have to add some water during stir-frying to keep the veggies from sticking to the pan. 3. Add the chopped vegetables and stir well. Add the mirin and soy sauce, stir well, and cover for 4 to 5 minutes or until the vegetables are just soft. Add the cabbage and mix well to coat with the juices. You may have to add some water during stir-frying to keep the veggies from sticking to the pan. 4. Add the cooked noodles and stir well, adding water if necessary to keep the noodles from sticking to the pan. When the noodles are evenly coated, remove from the heat, sprinkle with green onions and mung bean sprouts, if using, and serve hot. 4. Add the cooked noodles and stir well, adding water if necessary to keep the noodles from sticking to the pan. When the noodles are evenly coated, remove from the heat, sprinkle with green onions and mung bean sprouts, if using, and serve hot.

KUNG PAO TEMPEH.

Originating in the Sichuan province, this dish packs a spicy punch. It's best if you can find the dried red chiles, otherwise, any hot chile pepper will do. The flavors of this dish wonderfully complement Szechuan Green Beans (page 130), Sesame Asparagus (page 109), or Bok Choy with Five-Spice Cashews (page 107).

SERVES 4 TO 6 SERVES 4 TO 6.

MARINATED TEMPEH.

2 (8-ounce) packages tempeh, cut into -inch cubes 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons peeled and minced fresh ginger 3 large cloves garlic, pressed or minced cup water SAUTe.

1 tablespoon sesame oil or toasted sesame oil cup roasted, unsalted peanuts or cashews 4 or more dried red chiles, or 1 tablespoon seeded and diced chile pepper, or to taste 1 large red bell pepper, thinly sliced 1 large head bok choy, chopped (6 cups) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoons agave nectar 2 tablespoons freshly squeezed lemon juice 1 tablespoons arrowroot dissolved in 1 cup cold water Ground Szechuan peppers to taste or a few drops Szechuan oil, optional cup thinly sliced green onions 1. Preheat the oven to 400F. Place the marinade ingredients in a ca.s.serole dish and mix well. Add the cubed tempeh, flipping to coat all sides. Place in the oven and bake for 15 minutes, stirring occasionally. 1. Preheat the oven to 400F. Place the marinade ingredients in a ca.s.serole dish and mix well. Add the cubed tempeh, flipping to coat all sides. Place in the oven and bake for 15 minutes, stirring occasionally. 2. Meanwhile, place the sesame oil in a large saute pan or wok over low heat. Add the peanuts, chiles, and red bell pepper, and cook for 5 minutes, stirring frequently. When the tempeh is done cooking, add the contents of the ca.s.serole dish to the saute pan and gently mix well. 2. Meanwhile, place the sesame oil in a large saute pan or wok over low heat. Add the peanuts, chiles, and red bell pepper, and cook for 5 minutes, stirring frequently. When the tempeh is done cooking, add the contents of the ca.s.serole dish to the saute pan and gently mix well. 3. Increase the heat to medium-high, add the bok choy, and gently stir well. Add the remaining ingredients except the green onion and cook until sauce thickens, approximately 3 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. Top with green onion and additional peanuts if you wish before serving. 3. Increase the heat to medium-high, add the bok choy, and gently stir well. Add the remaining ingredients except the green onion and cook until sauce thickens, approximately 3 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. Top with green onion and additional peanuts if you wish before serving.

Variations Replace the tempeh with tofu or seitan. Replace the tempeh with tofu or seitan. You can also replace the tempeh with 6 cups a.s.sorted chopped mixed vegetables such as onions, broccoli, carrots, sweet potatoes, or cauliflower. You can also replace the tempeh with 6 cups a.s.sorted chopped mixed vegetables such as onions, broccoli, carrots, sweet potatoes, or cauliflower. East Meets West: Confucius says East Meets West: Confucius says Confucius was a Chinese philosopher and thinker born in 551 BC. His teachings were highly influential and provided a framework for Chinese political thought for 2,000 years. He shared many wise sayings, such as the Golden Rule: "Do unto others as you would have them do unto you." Confucius was a Chinese philosopher and thinker born in 551 BC. His teachings were highly influential and provided a framework for Chinese political thought for 2,000 years. He shared many wise sayings, such as the Golden Rule: "Do unto others as you would have them do unto you."

SEITAN AND BROCCOLI.

This is our version of the ubiquitous cow-based broccoli dish. Look for a marinated brand of seitan for the best flavor (or see page 227 to flavor seitan appropriately). Serve over basmati rice with a side of Szechuan Green Beans (page 110) or Sesame Garlic Stir-Fry Snow Peas (page 113).

SERVES 4 TO 6 SERVES 4 TO 6.

2 tablespoons sesame oil 1 yellow onion, sliced (1 cups) 3 cloves garlic, pressed or minced teaspoon five-spice powder 3 cups small broccoli flowerets 1 cups water 1 red bell pepper, sliced 1 (8-ounce) package seitan cup soy sauce to teaspoon crushed red pepper flakes 1 tablespoon mirin, optional 2 tablespoons arrowroot powder dissolved in cup cold water 1. Place the oil in a large saute pan over medium-high heat. Add the onion, garlic, and five-spice powder and cook for 3 minutes, stirring frequently. 1. Place the oil in a large saute pan over medium-high heat. Add the onion, garlic, and five-spice powder and cook for 3 minutes, stirring frequently. 2. Add the broccoli, cup water, bell pepper, and seitan, and cook for 5 minutes, stirring frequently. Add the soy sauce, remaining cup of water, red pepper flakes, and mirin, if using, and cook for 8 minutes, stirring frequently. 2. Add the broccoli, cup water, bell pepper, and seitan, and cook for 5 minutes, stirring frequently. Add the soy sauce, remaining cup of water, red pepper flakes, and mirin, if using, and cook for 8 minutes, stirring frequently. 3. Add the arrowroot mixture and stir constantly until sauce thickens. Be careful not to overcook. Serve hot. 3. Add the arrowroot mixture and stir constantly until sauce thickens. Be careful not to overcook. Serve hot.

Variations Add cup roasted cashews at the end of cooking. Add cup roasted cashews at the end of cooking. Use chicken-style seitan (page 118). Use chicken-style seitan (page 118). Replace the seitan with tofu or tempeh. Replace the seitan with tofu or tempeh.

DAN DAN NOODLES WITH TEMPEH.

There are many ways to prepare this spicy hot dish from the Sichuan province. Our version uses tempeh because that's how we roll. Serve with Lotus Root Salad (page 95), Sesame Asparagus (page 109), or Garlic Lover's Eggplant (page 106).

SERVES 4 TO 6 SERVES 4 TO 6.

14 ounces fettuccini or linguini brown rice pasta or noodle of your choosing 2 tablespoons sesame oil 3 cloves garlic, pressed or minced 2 tablespoons peeled and minced fresh ginger 1 tablespoon hot chile, seeded and diced, or to taste 8 ounces tempeh, chopped small Few drops liquid smoke or 1 teaspoon smoked paprika (see Box below), optional Szechuan oil or other hot chile oil, to taste, optional Ground Szechuan pepper, to taste, optional DAN DAN SAUCE.

cup water cup sesame oil cup soy sauce 3 tablespoons rice vinegar 1 tablespoons agave nectar or sweetener of choice 1 teaspoon sea salt, or to taste 1 teaspoon crushed red pepper flakes 1. Cook the pasta according to the instructions on the package. Place in a colander, rinse and drain well, and place in a large bowl. 1. Cook the pasta according to the instructions on the package. Place in a colander, rinse and drain well, and place in a large bowl. 2. Meanwhile, place the sesame oil in a large saute pan over medium heat. Add the garlic, ginger, and chile pepper and cook for 2 minutes, stirring frequently. Add the tempeh, and liquid smoke if using, and cook for 10 minutes, stirring frequently and adding water as necessary to prevent sticking. Remove from the heat. 2. Meanwhile, place the sesame oil in a large saute pan over medium heat. Add the garlic, ginger, and chile pepper and cook for 2 minutes, stirring frequently. Add the tempeh, and liquid smoke if using, and cook for 10 minutes, stirring frequently and adding water as necessary to prevent sticking. Remove from the heat. 3. Combine the sauce ingredients in a bowl and whisk well. Pour half of the sauce onto the pasta and mix well. Pour the remaining half onto the tempeh and stir well. To serve, place the noodles on each plate, top with hot chile oil, if using, and the Szechuan pepper, if using, and then top with the tempeh. 3. Combine the sauce ingredients in a bowl and whisk well. Pour half of the sauce onto the pasta and mix well. Pour the remaining half onto the tempeh and stir well. To serve, place the noodles on each plate, top with hot chile oil, if using, and the Szechuan pepper, if using, and then top with the tempeh.

Variation Replace the tempeh with tofu or seitan. Replace the tempeh with tofu or seitan. Chefs' Tips and Tricks Chefs' Tips and Tricks Try adding 1 teaspoon of smoked paprika (Pimento de la Vera), if you can find it, instead of the liquid smoke in this recipe and others that call for liquid smoke. It can be ordered at the Spanish Table, Try adding 1 teaspoon of smoked paprika (Pimento de la Vera), if you can find it, instead of the liquid smoke in this recipe and others that call for liquid smoke. It can be ordered at the Spanish Table, www.spanishtable.com/.

SZECHUAN TEMPEH AND VEGGIES.

As we mentioned earlier, Szechuan is generally hot hot hot. Feel free to adjust the spiciness to your liking. This dish creates a Szechuan sauce in which the tempeh and veggies are simmered. Serve with Chinese Fried Rice (page 105) and a bowl of Creamy Corn Soup (page 94).

SERVES 4 SERVES 4.

1 tablespoon sesame oil 4 to 5 cloves garlic, pressed or minced 1 tablespoon seeded and diced hot chile, or more to taste 1 tablespoon peeled and minced fresh ginger 8 ounces tempeh 1 cups water 2 tablespoons mirin or cooking sherry 1 tablespoon plus 2 teaspoons soy sauce, or to taste 1 tablespoon agave nectar, organic brown sugar, or sweetener of choice 2 teaspoons arrowroot powder dissolved in cup cold water teaspoon sea salt or to taste teaspoon ground Szechuan pepper or a few drops of Szechuan oil, or to taste teaspoon ground black pepper Cayenne pepper or crushed red pepper flakes to taste 2 cups a.s.sorted chopped mixed vegetables (try onions, carrots, broccoli, bell peppers, mushrooms, bok choy, or your favorite green veggie) cup thinly sliced green onions 1. Place the oil in a large saute pan over medium-high heat. Add the garlic, chile, and ginger and cook for 1 minute, stirring constantly. Cut the tempeh into -inch cubes and add to the pan. Cook for 3 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. 1. Place the oil in a large saute pan over medium-high heat. Add the garlic, chile, and ginger and cook for 1 minute, stirring constantly. Cut the tempeh into -inch cubes and add to the pan. Cook for 3 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. 2. Lower the heat to medium-low, add the remaining water, mirin, soy sauce, and agave, and cook for 2 minutes, stirring frequently. Add the arrowroot mixture and stir until the sauce thickens. Add the salt, pepper, and cayenne and stir well. 2. Lower the heat to medium-low, add the remaining water, mirin, soy sauce, and agave, and cook for 2 minutes, stirring frequently. Add the arrowroot mixture and stir until the sauce thickens. Add the salt, pepper, and cayenne and stir well. 3. Add the chopped veggies and cook for 10 to 15 minutes, stirring occasionally. Garnish with green onion before serving. 3. Add the chopped veggies and cook for 10 to 15 minutes, stirring occasionally. Garnish with green onion before serving.

Variations Replace the tempeh with tofu or seitan. Replace the tempeh with tofu or seitan. Replace the tempeh with an additional 2 to 3 cups of chopped mixed vegetables. Replace the tempeh with an additional 2 to 3 cups of chopped mixed vegetables. Chefs' Tips and Tricks Chefs' Tips and Tricks If you want a thicker sauce, dissolve an additional teaspoon of arrowroot in 2 tablespoons of cold water and stir into the pan. If you want a thicker sauce, dissolve an additional teaspoon of arrowroot in 2 tablespoons of cold water and stir into the pan.

PEKING SEITAN, A.K.A. DAFFY'S RELIEF We will spare you the details of what goes into creating Peking Duck. For our version, we are using seitan, hence the relief of our favorite duck. Use a convection oven if you have access to one to achieve a crispier, more authentic texture. Serve with Chinese Fried Rice (page 105), Bok Choy with Five-Spice Cashews (page 107), or Garlic Lover's Eggplant (page 106).

SERVES 6 SERVES 6.

2 tablespoons sesame oil 2 tablespoons peeled and minced fresh ginger 1 cup diced yellow onion 2 (8-ounce) packages seitan, chopped 2 tablespoons maple syrup, agave nectar, or sweetener of choice 2 tablespoons mirin or cooking sherry 1 tablespoon rice vinegar cup soy sauce teaspoon sea salt, or to taste teaspoon crushed red pepper flakes, or to taste 1 tablespoons arrowroot powder dissolved in 1 cup cold water cup thinly sliced green onions 1. Preheat the oven to 425F. Add the sesame oil to a large saute pan or wok over high heat. Add the ginger and onion, and cook for 3 minutes, stirring frequently. Add the seitan and cook for 5 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. 1. Preheat the oven to 425F. Add the sesame oil to a large saute pan or wok over high heat. Add the ginger and onion, and cook for 3 minutes, stirring frequently. Add the seitan and cook for 5 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. 2. Add the remaining ingredients except the green onion and mix well. Transfer to a ca.s.serole dish and bake for 15 minutes. Top with green onion before serving. 2. Add the remaining ingredients except the green onion and mix well. Transfer to a ca.s.serole dish and bake for 15 minutes. Top with green onion before serving.

Variation Replace the seitan with 14 ounces of extra-firm tofu, cubed. Saute for an additional 15 minutes with the remaining ingredients instead of baking in the ca.s.serole dish. Replace the seitan with 14 ounces of extra-firm tofu, cubed. Saute for an additional 15 minutes with the remaining ingredients instead of baking in the ca.s.serole dish.

MANGO CUSTARD PUDDING.

This custard is simple, fast, and alluring. Though it needs extra time to cool and set, the reward for your patience is generous. You can also use soymilk or soy creamer to make this dish, but you may wish to add teaspoon of coconut extract for the missing flavor. You can check your mango measurement by adding it alone to the blender and whizzing it up to see if it meets the required amount. If you find that your mangoes are a little tart, omit the lemon juice.

SERVES 6 SERVES 6.

3 medium mangoes, skins and core removed (2 cups pureed) 1 teaspoon freshly squeezed lemon juice 1 teaspoon vanilla cup agave nectar or organic sugar cup coconut milk cup arrowroot powder 1. Blend the mango and check to see that you have the proper measurement. Add the lemon juice, vanilla, and agave nectar in a blender on high speed for 20 seconds or until thoroughly blended. Add the coconut milk and arrowroot and blend again for 10 seconds. 1. Blend the mango and check to see that you have the proper measurement. Add the lemon juice, vanilla, and agave nectar in a blender on high speed for 20 seconds or until thoroughly blended. Add the coconut milk and arrowroot and blend again for 10 seconds. 2. Transfer the mixture to a pot and place over medium heat. Bring to a boil, stirring frequently with a whisk. When the mixture boils and starts to thicken, whisk constantly for about 5 minutes or until it begins pulling away from the sides of the pot. 2. Transfer the mixture to a pot and place over medium heat. Bring to a boil, stirring frequently with a whisk. When the mixture boils and starts to thicken, whisk constantly for about 5 minutes or until it begins pulling away from the sides of the pot. 3. Transfer to a bowl and chill in the refrigerator for 20 to 30 minutes or until completely cold. Chilling in the freezer will speed up the process. 3. Transfer to a bowl and chill in the refrigerator for 20 to 30 minutes or until completely cold. Chilling in the freezer will speed up the process.

LIME MINT LYCHEE SORBET.

Sublime and simply lovely, this sorbet is a rewarding end to any day. Thanks to our good friend Ali for this killer recipe. You're making Martha proud Ali-cat. For optimal results, an ice cream maker is needed for this recipe. Or, if you're a go-getter like Ali, you can whip up a granita by simply sticking this concoction in the freezer and stirring it up with a fork every 15 to 20 minutes for a few hours! This may seem like a lot of effort but the fanfare is well worth it.

SERVES 4 TO 6 SERVES 4 TO 6.

2 (14-ounce) cans lychees in syrup cup less one tablespoon organic sugar 8 fresh mint leaves cup freshly squeezed lime juice 1 tablespoon freshly squeezed lemon juice 1. Drain the lychee syrup into a small pot and stir in the sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally, until reduced by half (about 1 cups). Remove from the heat, tear the mint leaves and stir them into the hot syrup. 1. Drain the lychee syrup into a small pot and stir in the sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally, until reduced by half (about 1 cups). Remove from the heat, tear the mint leaves and stir them into the hot syrup. 2. Puree the lychees in a blender or food processor on high speed for 20 seconds. Add the syrup mixture and lime and lemon juices, and pulse until well combined. 2. Puree the lychees in a blender or food processor on high speed for 20 seconds. Add the syrup mixture and lime and lemon juices, and pulse until well combined.

Variations For Lemon Lychee Sorbet (our nephew's favorite variation!), omit the mint, replace the lime juice with 1 cup of lemon juice, and replace the tablespoon of lemon juice with lime juice. For Lemon Lychee Sorbet (our nephew's favorite variation!), omit the mint, replace the lime juice with 1 cup of lemon juice, and replace the tablespoon of lemon juice with lime juice. For a Lychee Colada, follow the Lemon Lychee Sorbet recipe and add cup of coconut milk along with the other ingredients in step 2. For a Lychee Colada, follow the Lemon Lychee Sorbet recipe and add cup of coconut milk along with the other ingredients in step 2. Try an unexpectedly lovely Tart Apple Lychee Sorbet by omitting the mint and lime juice and slicing two Granny Smith (or other tart firm apples). Add the apple slices to the syrup mixture in step 1 while the mixture is boiling. Blend the apples, syrup, and lychee together in step 2 along with the lemon juice. Try an unexpectedly lovely Tart Apple Lychee Sorbet by omitting the mint and lime juice and slicing two Granny Smith (or other tart firm apples). Add the apple slices to the syrup mixture in step 1 while the mixture is boiling. Blend the apples, syrup, and lychee together in step 2 along with the lemon juice. Chefs' Tips and Tricks Chefs' Tips and Tricks Sugar and fat are what make ice cream so smooth and creamy rather than icy. With sorbets, you lose the creamy effect due to the significant reduction in fat. The sugar is essentially what prohibits sorbets from becoming sweet ice cubes. You can also get a little extra help from alcohol and salt, which lower the freezing point and prevent ice crystals from forming. For the following recipe you could try adding cup of j.a.panese sake and a couple pinches of salt. Otherwise, you could try adding teaspoon of guar gum as a binding, gelling agent. Sugar and fat are what make ice cream so smooth and creamy rather than icy. With sorbets, you lose the creamy effect due to the significant reduction in fat. The sugar is essentially what prohibits sorbets from becoming sweet ice cubes. You can also get a little extra help from alcohol and salt, which lower the freezing point and prevent ice crystals from forming. For the following recipe you could try adding cup of j.a.panese sake and a couple pinches of salt. Otherwise, you could try adding teaspoon of guar gum as a binding, gelling agent.

Photo courtesy Jennifer Murray and Mark Reinfeld.

PART FOUR.

The Cuisine of j.a.pan.

The land of majestic Mount Fuji, sculpture gardens and temples, and snow monkeys in misty mountain hot springs has made an immense contribution to the culinary scene (especially considering its relatively small size).

There has been a proliferation of j.a.panese sus.h.i.+ restaurants in the West over the past 20 years. Tempura, teriyaki, and miso soup are becoming household words. Some of the modern chef's favorite ingredients-such as s.h.i.+take mushrooms, sea vegetables, and miso paste-originated in the Land of the Rising Sun.

It is a delight to provide you with some of our favorite recipes from j.a.pan. We share light salads such as Wakame and Cuc.u.mber, Daikon Carrot Salad, and Os.h.i.+tas.h.i.+ (Spinach Sesame).

Step out of the box with unique dishes like Sesame Tofu with Wasabi Cream Sauce or Roasted Eggplant with Black Sesame Sauce. We also share popular sauce recipes like Teriyaki and Ponzu, which can serve a mult.i.tude of flavorful uses. Create your own fan base by hosting a dinner party with Tempura Vegetables and Nori Rolls. Be sure to finish off your meal with light innovative desserts such as Peach Kanten or Mochi Treats. And the chocolate lovers among us will be delighted by the Green Tea Chocolate Bon Bons with Crystallized Ginger.

The Asian Pantry: j.a.pan The Asian Pantry: j.a.pan Azuki Beans: Azuki Beans: A very popular legume in j.a.pan, azuki beans (also known as adzuki beans) are used for both sweet and savory dishes throughout East Asia. The most common variety is red, though there are other colors as well. A very popular legume in j.a.pan, azuki beans (also known as adzuki beans) are used for both sweet and savory dishes throughout East Asia. The most common variety is red, though there are other colors as well. Edamame: Edamame: Unripe baby soybeans, still in the pod, edamame are commonly served as an appetizer at j.a.panese restaurants. As the beans age they become available for use in tofu, miso, oil, and other soy products. Unripe baby soybeans, still in the pod, edamame are commonly served as an appetizer at j.a.panese restaurants. As the beans age they become available for use in tofu, miso, oil, and other soy products. Gomasio: Gomasio: Made from hulled sesame seeds and salt, gomasio is a popular dry condiment in j.a.panese cuisine. Please see page 174 for our Gomasio recipe. Made from hulled sesame seeds and salt, gomasio is a popular dry condiment in j.a.panese cuisine. Please see page 174 for our Gomasio recipe. Green Tea: Green Tea: j.a.pan is well known for its antioxidant-rich green teas. The popular twig tea, j.a.pan is well known for its antioxidant-rich green teas. The popular twig tea, kukicha kukicha, is actually made from the twigs, stems, and stalks of the tea plant. Used widely in macrobiotics (see Box on page 152), it has the lowest caffeine level of any tea, with a nutty, slightly sweet flavor. Genmaicha Genmaicha is green tea combined with roasted brown rice. is green tea combined with roasted brown rice. Bancha Bancha is the most prevalent form of common j.a.panese green tea. is the most prevalent form of common j.a.panese green tea. Matcha Matcha is a powder made from finely ground green tea and forms the basis of the j.a.panese tea ceremony. is a powder made from finely ground green tea and forms the basis of the j.a.panese tea ceremony. Mirin: Mirin: A sweet rice wine that is a distinctive ingredient in many traditional j.a.panese dishes, such as teriyaki sauce, mirin has a strong flavor; a little bit goes a long way. If you do not have any mirin on hand, you can subst.i.tute a sweetener such as agave, organic sugar, or even apple juice to compensate for the sweetness mirin provides. You only need to use half the amount: 1 tablespoon mirin = 1 teaspoons sweetener. A sweet rice wine that is a distinctive ingredient in many traditional j.a.panese dishes, such as teriyaki sauce, mirin has a strong flavor; a little bit goes a long way. If you do not have any mirin on hand, you can subst.i.tute a sweetener such as agave, organic sugar, or even apple juice to compensate for the sweetness mirin provides. You only need to use half the amount: 1 tablespoon mirin = 1 teaspoons sweetener. Miso: Miso: High in protein, vitamins, and minerals, miso is a cultured soy product with an ancient history of use in j.a.pan. It comes in many varieties including red, white, barley, and even chickpea. Each variety has its own unique flavor, ranging from mild to strong, sweet to salty, and many flavors in between. Become a master of miso by experimenting with as many types as you can. Generally the lighter varieties are recommended in the warmer months, and darker varieties in the colder months. Look for the unpasteurized brands. High in protein, vitamins, and minerals, miso is a cultured soy product with an ancient history of use in j.a.pan. It comes in many varieties including red, white, barley, and even chickpea. Each variety has its own unique flavor, ranging from mild to strong, sweet to salty, and many flavors in between. Become a master of miso by experimenting with as many types as you can. Generally the lighter varieties are recommended in the warmer months, and darker varieties in the colder months. Look for the unpasteurized brands. Mochi: Mochi: Mochi is gelatinous or sticky rice pounded into a paste, formed into shapes, and served as a snack. Traditionally eaten during the j.a.panese New Year, mochi treats are popular year round in j.a.pan, as well as in Hawaii and Taiwan. Mochi flour is available at Asian markets or in the Asian food section in the supermarket. You can also try the pre-made mochi blocks that are sold in natural food stores and come in a variety of flavors. See page 171 for our Mochi Treats recipe. Mochi is gelatinous or sticky rice pounded into a paste, formed into shapes, and served as a snack. Traditionally eaten during the j.a.panese New Year, mochi treats are popular year round in j.a.pan, as well as in Hawaii and Taiwan. Mochi flour is available at Asian markets or in the Asian food section in the supermarket. You can also try the pre-made mochi blocks that are sold in natural food stores and come in a variety of flavors. See page 171 for our Mochi Treats recipe. Mushrooms: Mushrooms: To many, j.a.pan is the capital of the fungi kingdom. Some of the most revered mushrooms in the culinary world originate in j.a.pan. Many of them have a long history of medicinal use as well. Be adventurous and try them all to find your favorites. Each has its own unique taste and fascinating shape. Be sure to sample s.h.i.+take, maitake, s.h.i.+meji, matsutake, enoki, and hirataki (oyster mushrooms). To many, j.a.pan is the capital of the fungi kingdom. Some of the most revered mushrooms in the culinary world originate in j.a.pan. Many of them have a long history of medicinal use as well. Be adventurous and try them all to find your favorites. Each has its own unique taste and fascinating shape. Be sure to sample s.h.i.+take, maitake, s.h.i.+meji, matsutake, enoki, and hirataki (oyster mushrooms). Noodles: Noodles: Udon and soba noodles are two of the more popular j.a.panese noodles. Udon are thick, made from wheat flour, and usually served hot with a broth. Soba is a thinner noodle made from buckwheat flour and is used in both hot and cold dishes. Udon and soba noodles are two of the more popular j.a.panese noodles. Udon are thick, made from wheat flour, and usually served hot with a broth. Soba is a thinner noodle made from buckwheat flour and is used in both hot and cold dishes. Nori Sheets: Nori Sheets: Nori sheets are made from a red algae and are paper thin. They are used as a wrapper for Nori Rolls (page 157) or Nori Rice b.a.l.l.s (page 145). Nori sheets are made from a red algae and are paper thin. They are used as a wrapper for Nori Rolls (page 157) or Nori Rice b.a.l.l.s (page 145). Pickled Ginger: Pickled Ginger: With a strong pungent flavor, pickled ginger is young fresh ginger that has been pickled with brine. See our recipe on page 173 for an amazing homemade version. With a strong pungent flavor, pickled ginger is young fresh ginger that has been pickled with brine. See our recipe on page 173 for an amazing homemade version. Rice Vinegar: Rice Vinegar: Relatively mild and sweet as far as vinegars go, rice vinegar is made from cultured rice. There are different varieties on the market. We recommend using brown rice vinegar. Please note that rice vinegar is not the same as rice wine (mirin). Relatively mild and sweet as far as vinegars go, rice vinegar is made from cultured rice. There are different varieties on the market. We recommend using brown rice vinegar. Please note that rice vinegar is not the same as rice wine (mirin). Sea Vegetables: Sea Vegetables: With many varieties to choose from, sea vegetables, or vegetables of the sea (seaweeds), are a rich source of minerals and impart a salty flavor of the sea to dishes. Varieties to explore include wakame, kombu, nori, kelp, dulse, alaria, laver, Irish moss, sea lettuce, and hijiki. See the glossary for more in-depth descriptions of the popular varieties. With many varieties to choose from, sea vegetables, or vegetables of the sea (seaweeds), are a rich source of minerals and impart a salty flavor of the sea to dishes. Varieties to explore include wakame, kombu, nori, kelp, dulse, alaria, laver, Irish moss, sea lettuce, and hijiki. See the glossary for more in-depth descriptions of the popular varieties. Sus.h.i.+ Rice: Sus.h.i.+ Rice: A short-grain white rice, sus.h.i.+ rice has a sticky texture when cooked and is widely used in nori rolls. Please see page 157 for instructions on preparing sus.h.i.+ rice. A short-grain white rice, sus.h.i.+ rice has a sticky texture when cooked and is widely used in nori rolls. Please see page 157 for instructions on preparing sus.h.i.+ rice. Umebos.h.i.+ Plum: Umebos.h.i.+ Plum: Despite the name, umebos.h.i.+ is a j.a.panese fruit that more closely resembles an apricot than a plum. This extremely salty and sour pickled condiment is used in macrobiotic cooking and commonly included as a filling in rice b.a.l.l.s (see page 145). There is also an umebos.h.i.+ vinegar, which has a salty, fruity, and sour flavor. Strictly speaking, this vinegar is not actually a vinegar! It's the brine from the umebos.h.i.+ plum pickling process. Despite the name, umebos.h.i.+ is a j.a.panese fruit that more closely resembles an apricot than a plum. This extremely salty and sour pickled condiment is used in macrobiotic cooking and commonly included as a filling in rice b.a.l.l.s (see page 145). There is also an umebos.h.i.+ vinegar, which has a salty, fruity, and sour flavor. Strictly speaking, this vinegar is not actually a vinegar! It's the brine from the umebos.h.i.+ plum pickling process. Wasabi: Wasabi: This j.a.panese horseradish is in the cabbage family of vegetables. The root is used as a condiment in j.a.panese cuisine. It produces a spiciness that is similar to hot mustard, as opposed to the spicy hot of a chile pepper. As anyone who has tasted it knows, it is a fantastic way to clear the nasal pa.s.sages. Use sparingly-it sneaks up on you! This j.a.panese horseradish is in the cabbage family of vegetables. The root is used as a condiment in j.a.panese cuisine. It produces a spiciness that is similar to hot mustard, as opposed to the spicy hot of a chile pepper. As anyone who has tasted it knows, it is a fantastic way to clear the nasal pa.s.sages. Use sparingly-it sneaks up on you!

MISO SIMPLE SOUP.

This soup is the epitome of a quick and easy dish. It's wonderful on chilly days or when you are looking for a light and refres.h.i.+ng meal. Experiment with the many different types of miso (see page 134) for a wide range of flavor profiles.

SERVES 4 SERVES 4.

6 cups water or das.h.i.+ (see Box below) 6 tablespoons miso paste, or to taste 2 tablespoons soy sauce, or to taste (14-ounce) block extra-firm tofu, cut into -inch cubes (see page 226) 4 green onions, diced Small handful arame, soaked in 1 cup warm water for 15 minutes and drained, or 1 nori sheet, cut into small pieces (scissors work best for this) 1. Heat the water in a pot until it just reaches the boiling point. 1. Heat the water in a pot until it just reaches the boiling point. 2. Remove from the heat, whisk in the miso paste and add soy sauce to taste. 2. Remove from the heat, whisk in the miso paste and add soy sauce to taste. 3. Pour into serving bowls and add the tofu cubes, green onion, and arame. 3. Pour into serving bowls and add the tofu cubes, green onion, and arame.

Variations Add 1 cup thinly sliced spinach, kale, or bok choy. Add 1 cup thinly sliced spinach, kale, or bok choy. Add 1 chopped tomato. Add 1 chopped tomato. Some people like to add chopped avocado, minced fresh cilantro, or parsley. Some people like to add chopped avocado, minced fresh cilantro, or parsley. Spice it up with 1 teaspoon peeled and grated fresh ginger, 1 pressed or minced clove of garlic, or teaspoon crushed red pepper flakes. Spice it up with 1 teaspoon peeled and grated fresh ginger, 1 pressed or minced clove of garlic, or teaspoon crushed red pepper flakes. Chefs' Tips and Tricks Chefs' Tips and Tricks Have you ever wondered why the miso soup you make at home doesn't taste like it does in restaurants? It's because of das.h.i.+. Das.h.i.+, a broth made from seaweed and fish, is used as stock in authentic j.a.panese soups. For Have you ever wondered why the miso soup you make at home doesn't taste like it does in restaurants? It's because of das.h.i.+. Das.h.i.+, a broth made from seaweed and fish, is used as stock in authentic j.a.panese soups. For Vegan Das.h.i.+ Vegan Das.h.i.+ follow this simple recipe: Place two 10-inch strips of kombu in 2 quarts of water along with six dried s.h.i.+take mushrooms and, optionally, 2 tablespoons of soy sauce in a pot over medium heat, cover and bring to a boil. Uncover and simmer for 10 minutes, and strain. For added flavor, allow all of the ingredients to soak for an hour to overnight in the refrigerator before boiling. Use Vegan Das.h.i.+ in place of water in j.a.panese soups and dishes. follow this simple recipe: Place two 10-inch strips of kombu in 2 quarts of water along with six dried s.h.i.+take mushrooms and, optionally, 2 tablespoons of soy sauce in a pot over medium heat, cover and bring to a boil. Uncover and simmer for 10 minutes, and strain. For added flavor, allow all of the ingredients to soak for an hour to overnight in the refrigerator before boiling. Use Vegan Das.h.i.+ in place of water in j.a.panese soups and dishes.

EDAMAME SEA VEGETABLE SOUP.

This is a colorful soup that makes use of one of j.a.pan's favorite snack foods-the soybean. Serve as a side along with Arame Garlic Rice (page 153), Teriyaki Tofu (page 159), or Tempura Vegetables (page 142).

SERVES 6 TO 8 SERVES 6 TO 8.

cup dried wakame or arame 2 tablespoons toasted sesame oil 1 small yellow onion, diced (1 cups) 1 tablespoon peeled and minced fresh ginger 2 large s.h.i.+take mushrooms, sliced (1 cup) cup diced red bell pepper 1 large carrot, thinly sliced (1 cup) 1 cup sh.e.l.led edamame 4 cups water or das.h.i.+ (see page 136) cup soy sauce 1 teaspoon sea salt, or to taste teaspoon crushed red pepper flakes, or to taste 2 tablespoons barley or other miso paste, optional but recommended 1. Place the wakame in a small bowl with 2 cups of warm water. 1. Place the wakame in a small bowl with 2 cups of warm water. 2. Place the sesame oil in a large pot over medium-high heat. Add the onion, ginger, and s.h.i.+take mushrooms and cook for 5 minutes, stirring frequently. Add the red bell pepper and carrots and stir well. Lower the heat to medium, add the edamame and water, and cook for 10 minutes, stirring occasionally. 2. Place the sesame oil in a large pot over medium-high heat. Add the onion, ginger, and s.h.i.+take mushrooms and cook for 5 minutes, stirring frequently. Add the red bell pepper and carrots and stir well. Lower the heat to medium, add the edamame and water, and cook for 10 minutes, stirring occasionally. 3. Add the wakame along with the soaking water to the pot with the remaining ingredients. Stir well before serving. 3. Add the wakame along with the soaking water to the pot with the remaining ingredients. Stir well before serving.

Variations Replace the edamame with a bean of your choosing, such as black beans, azuki beans, or navy beans. Replace the edamame with a bean of your choosing, such as black beans, azuki beans, or navy beans. Add 3 cloves of garlic, pressed or minced. Add 3 cloves of garlic, pressed or minced.