The 30-Minute Vegan's Taste Of The East Part 8

Take a step up with slightly more involved fillings like steamed asparagus, sauteed or grilled mushrooms, roasted tofu or tempeh (see page 227), Kim Chi (page 214), or Gomasio (see page 174).

Flavor up the scene with some umebos.h.i.+ paste, Miso Cashew Spread (page 143), Wasabi Cream Sauce (page 160), or Cilantro Pesto (page 181). Spread 1 to 2 tablespoons over the rice (perhaps only 1 or 2 teaspoons of the umebos.h.i.+ paste) before adding your fillings.

MAKES 4 NORI ROLLS MAKES 4 NORI ROLLS.

SUs.h.i.+ RICE.

2 cups sus.h.i.+ rice (or brown rice) 4 cups water or vegetable stock (see page 228) 1 tablespoon rice vinegar, optional 2 tablespoons mirin, optional 1. Bring the rice and water to a boil, cover, and simmer for 10 to 15 minutes or until the rice is soft and most of the water is absorbed. A little excess water is okay and will make the rice stickier as it cools. 1. Bring the rice and water to a boil, cover, and simmer for 10 to 15 minutes or until the rice is soft and most of the water is absorbed. A little excess water is okay and will make the rice stickier as it cools. 2. If using, add the rice vinegar and mirin to the cooked rice and stir together. 2. If using, add the rice vinegar and mirin to the cooked rice and stir together. 3. Allow it to cool either on the countertop, or, if pressed for time, in the refrigerator. You can still roll with warm rice but you will have to work faster as the heat softens the nori, which will tear while rolling if you wait too long. 3. Allow it to cool either on the countertop, or, if pressed for time, in the refrigerator. You can still roll with warm rice but you will have to work faster as the heat softens the nori, which will tear while rolling if you wait too long. Rolling Instructions Rolling Instructions 4 nori sheets cup pickled ginger, or to taste Wasabi to taste Soy sauce to taste 1. Fill a small bowl with water. Lay out all four nori sheets on a clean countertop with the long side running parallel to the counter's edge (this gives you longer rolls). 1. Fill a small bowl with water. Lay out all four nori sheets on a clean countertop with the long side running parallel to the counter's edge (this gives you longer rolls). 2. Scoop -1 cup of the rice mixture onto each sheet. Use your hands, a spoon, or a rice paddle to spread the rice over each sheet, leaving only a 1-inch strip along the top edge. Dipping your hands in the water will prevent the rice from sticking to you. 2. Scoop -1 cup of the rice mixture onto each sheet. Use your hands, a spoon, or a rice paddle to spread the rice over each sheet, leaving only a 1-inch strip along the top edge. Dipping your hands in the water will prevent the rice from sticking to you. 3. Clean your hands off and add your preferred filling, lining everything up about 1 inches from the near edge of the sheet. You can let some of the veggies stick out the ends for an artistic presentation. 3. Clean your hands off and add your preferred filling, lining everything up about 1 inches from the near edge of the sheet. You can let some of the veggies stick out the ends for an artistic presentation. 4. Grab the near edge and roll it up using a good amount of pressure to keep the roll as tight as possible. Work quickly so that it doesn't have time to wobble around. Dip your fingers in the water, wet the exposed 1-inch strip of nori, and keep rolling until that edge is on the bottom. Press firmly, and leave it with the seam side down while you move on to the other rolls. 4. Grab the near edge and roll it up using a good amount of pressure to keep the roll as tight as possible. Work quickly so that it doesn't have time to wobble around. Dip your fingers in the water, wet the exposed 1-inch strip of nori, and keep rolling until that edge is on the bottom. Press firmly, and leave it with the seam side down while you move on to the other rolls. 5. When all four are rolled, start with the first roll and transfer it to a cutting board. Cut a diagonal line through the middle with a serrated knife, then cut straight lines halfway through each half. Set on plates and garnish with pickled ginger, wasabi, and soy sauce. 5. When all four are rolled, start with the first roll and transfer it to a cutting board. Cut a diagonal line through the middle with a serrated knife, then cut straight lines halfway through each half. Set on plates and garnish with pickled ginger, wasabi, and soy sauce. Chefs' Tips and Tricks Chefs' Tips and Tricks If the nori does tear, keep rolling, and then wrap it in another nori sheet. You may want to dab some water across the second sheet to get it to stick to the first one. If the nori does tear, keep rolling, and then wrap it in another nori sheet. You may want to dab some water across the second sheet to get it to stick to the first one.

TERIYAKI TOFU.

Teriyaki is comprised of two j.a.panese words-teri, meaning "l.u.s.ter," and meaning "l.u.s.ter," and yaki yaki, meaning "grill" or "broil." The word is used liberally these days, especially in the West, and anything cooked in teriyaki sauce merits use of the name. Make a double batch of the sauce and save it for noodles or as a dipping sauce for Nori Rolls (page 157) or Tempura Vegetables (page 142).

SERVES 4 SERVES 4.

1 (14-ounce) package extra-firm tofu cup thinly sliced green onions TERIYAKI SAUCE.

MAKES 1 CUP.

cup soy sauce cup mirin 2 teaspoons peeled and minced fresh ginger 2 cloves garlic, pressed or minced 2 teaspoons maple syrup or organic brown sugar 1 tablespoon toasted sesame oil Pinch crushed red pepper flakes 2 teaspoons arrowroot powder dissolved in 1 tablespoon cold water 1. Preheat the oven to 375F. Slice the tofu diagonally across the top to form two triangles. Cut each of these triangles into quarters, forming eight thin cutlets. Place them in a ca.s.serole dish. 1. Preheat the oven to 375F. Slice the tofu diagonally across the top to form two triangles. Cut each of these triangles into quarters, forming eight thin cutlets. Place them in a ca.s.serole dish. 2. Prepare the Teriyaki Sauce by combining all of the ingredients except the arrowroot mixture in a small saute pan over medium heat and whisking well. Add the arrowroot mixture and cook until the sauce begins to thicken, approximately 3 minutes, stirring frequently. Pour the sauce over the tofu cutlets and bake in the oven for 15 to 20 minutes, flipping the cutlets halfway through. 2. Prepare the Teriyaki Sauce by combining all of the ingredients except the arrowroot mixture in a small saute pan over medium heat and whisking well. Add the arrowroot mixture and cook until the sauce begins to thicken, approximately 3 minutes, stirring frequently. Pour the sauce over the tofu cutlets and bake in the oven for 15 to 20 minutes, flipping the cutlets halfway through. 3. Remove from the oven and top with green onions before serving. 3. Remove from the oven and top with green onions before serving.

Variation Replace the tofu with tempeh, seitan, portobello mushrooms, or your favorite veggies. Replace the tofu with tempeh, seitan, portobello mushrooms, or your favorite veggies.

SESAME TOFU WITH WASABI CREAM SAUCE.

This innovative dish is a variation of one that we have come to enjoy at a local eatery here on Kaua'i. You need to move pretty quickly to fit this into the 30-minute time frame, but we a.s.sure you, it can be done. Serve with a side of quinoa or rice. The cutlets can also be matched with another sauce, such as Teriyaki (page 159) or Korean BBQ (page 218).

MARINATED TOFU MARINATED TOFU.

1 (14-ounce) package extra-firm tofu 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 1 tablespoon rice vinegar 2 tablespoons water TAHINI SPREAD.

3 tablespoons creamy tahini 1 tablespoon freshly squeezed lemon juice 3 tablespoons water 1 teaspoon soy sauce SESAME COATING.

cup sesame seeds (black, white, or a combination) Pinch crushed red pepper flakes teaspoon sea salt teaspoon ground black pepper WASABI CREAM SAUCE.

2 cups soymilk 2 tablespoons wasabi powder 2 teaspoons mirin 2 teaspoons agave nectar, organic sugar, or sweetener of choice, or to taste 1 tablespoons arrowroot powder dissolved in cup cold water 2 teaspoons freshly squeezed lemon juice teaspoon soy sauce, or to taste teaspoon sea salt, or to taste teaspoon ground black pepper 1. Preheat the oven to 350F. Slice the tofu in half to form two blocks. Slice each block into four small cutlets. (Alternatively, you can slice the tofu on the diagonal to form two triangles and slice these triangles into four small triangle-shaped cutlets.) Add the remaining marinade ingredients to a small ca.s.serole dish, stir well, and add the tofu. Flip the tofu to ensure even coating. Place in the oven and bake for 10 minutes. 1. Preheat the oven to 350F. Slice the tofu in half to form two blocks. Slice each block into four small cutlets. (Alternatively, you can slice the tofu on the diagonal to form two triangles and slice these triangles into four small triangle-shaped cutlets.) Add the remaining marinade ingredients to a small ca.s.serole dish, stir well, and add the tofu. Flip the tofu to ensure even coating. Place in the oven and bake for 10 minutes. 2. While the tofu is cooking, prepare the tahini spread by combining all of the ingredients in a small bowl and whisking well. 2. While the tofu is cooking, prepare the tahini spread by combining all of the ingredients in a small bowl and whisking well. 3. Prepare the sesame coating by combining all of the ingredients in a small bowl and mixing well. When the tofu is done cooking, spread a thin layer of the tahini spread on the top of each cutlet, coat well with the sesame seed mixture, and return to the oven for an additional 10 minutes. There is no need to drain off the marinade. 3. Prepare the sesame coating by combining all of the ingredients in a small bowl and mixing well. When the tofu is done cooking, spread a thin layer of the tahini spread on the top of each cutlet, coat well with the sesame seed mixture, and return to the oven for an additional 10 minutes. There is no need to drain off the marinade. 4. Place the soymilk in a saucepan over medium-low heat. Add the wasabi powder and whisk well. Add the mirin and agave and whisk well. When the sauce is hot (be careful not to boil) add the arrowroot mixture. Whisk well until the sauce thickens, about 4 minutes. Add the lemon, soy sauce, salt, and pepper and whisk well. 4. Place the soymilk in a saucepan over medium-low heat. Add the wasabi powder and whisk well. Add the mirin and agave and whisk well. When the sauce is hot (be careful not to boil) add the arrowroot mixture. Whisk well until the sauce thickens, about 4 minutes. Add the lemon, soy sauce, salt, and pepper and whisk well. 5. Place the cutlets on a plate or platter and drizzle with the sauce before serving. 5. Place the cutlets on a plate or platter and drizzle with the sauce before serving.

Variations Try replacing the tofu with tempeh or veggies such as portobello mushrooms or eggplant. Try replacing the tofu with tempeh or veggies such as portobello mushrooms or eggplant. You can alter the coating in many ways. Replace the sesame seeds with an equal amount of your favorite nut or seed. Process in a food processor until coa.r.s.ely ground. Add minced herbs, spices, or toasted coconut to form many innovative crusts. You can alter the coating in many ways. Replace the sesame seeds with an equal amount of your favorite nut or seed. Process in a food processor until coa.r.s.ely ground. Add minced herbs, spices, or toasted coconut to form many innovative crusts.

TAMARI GINGER TOFU WITH GREEN ONION.

This tofu dish is the height of simplicity, which is a good thing for the 30-minute kitchen. Use this recipe as a starting point for your exploration into the world of tofu. Tamari has a deeper and richer flavor than other types of soy sauce. (See the Box on page 163 to learn all you ever wanted to know about soy sauces.) Prepare a batch of the cutlets to have on hand for use in salads, wraps, or even as a snack with a dipping sauce such as Peanut Sauce (page 64), Ponzu Sauce (page 148), or Cilantro Pesto (page 181).

SERVES 3 TO 4 SERVES 3 TO 4.

1 (14-ounce) package extra-firm tofu 2 tablespoons tamari or other soy sauce (see Box on page 163) 1 tablespoon rice vinegar, optional cup water 2 tablespoons peeled and minced fresh ginger 1 tablespoon sesame oil or toasted sesame oil 1 tablespoon freshly squeezed lemon or lime juice 2 teaspoons agave nectar or maple syrup cup plus 2 tablespoons thinly sliced green onions 1. Preheat the oven to 375F. Slice the tofu in half to form two blocks. Slice each block into four small cutlets. (Alternatively, slice the tofu on the diagonal to form two triangles and slice these triangles into four small triangle-shaped cutlets.) 1. Preheat the oven to 375F. Slice the tofu in half to form two blocks. Slice each block into four small cutlets. (Alternatively, slice the tofu on the diagonal to form two triangles and slice these triangles into four small triangle-shaped cutlets.) 2. Place the remaining ingredients except 2 tablespoons of the green onions in a ca.s.serole dish and whisk well. Add the tofu cutlets and flip to coat both sides. If you have more time, allow the cutlets to marinate for 20 minutes or longer, flipping occasionally. If you are pressed for time, you can place the ca.s.serole dish in the oven immediately or after 5 or 10 minutes. 2. Place the remaining ingredients except 2 tablespoons of the green onions in a ca.s.serole dish and whisk well. Add the tofu cutlets and flip to coat both sides. If you have more time, allow the cutlets to marinate for 20 minutes or longer, flipping occasionally. If you are pressed for time, you can place the ca.s.serole dish in the oven immediately or after 5 or 10 minutes. 3. Bake for 20 minutes. You can flip the cutlets midway through if you wish. To serve, place them on a serving plate and top with a bit of marinade and green onions. 3. Bake for 20 minutes. You can flip the cutlets midway through if you wish. To serve, place them on a serving plate and top with a bit of marinade and green onions.

Variations Replace the sesame oil with olive or coconut oil. Replace the sesame oil with olive or coconut oil. Add a dash of the Mediterranean by replacing the rice vinegar with balsamic vinegar. Add a dash of the Mediterranean by replacing the rice vinegar with balsamic vinegar. Add 1 tablespoon of Dijon or stone-ground mustard. Add 1 tablespoon of Dijon or stone-ground mustard. Experiment with different soy sauces. Experiment with different soy sauces. The Asian Pantry: Soy Sauce The Asian Pantry: Soy Sauce Originating in China thousands of years ago, soy sauce is used throughout Asia and beyond. Originating in China thousands of years ago, soy sauce is used throughout Asia and beyond. Soy Sauce: Soy Sauce: Made by fermenting soy beans with a culture, many products sold as soy sauce contain preservatives, sugar, and other unwelcome ingredients. Check the label. Made by fermenting soy beans with a culture, many products sold as soy sauce contain preservatives, sugar, and other unwelcome ingredients. Check the label. Shoyu: Shoyu: Since the 1600s the j.a.panese have produced a soy sauce called Since the 1600s the j.a.panese have produced a soy sauce called shoyu. shoyu. Reputed to be of very high quality, shoyu is brewed with wheat as well as soybeans and has more of an alcohol flavor than tamari. Reputed to be of very high quality, shoyu is brewed with wheat as well as soybeans and has more of an alcohol flavor than tamari. Tamari: Tamari: A by-product of the miso making process, tamari can have some wheat in it but is also frequently marketed as a wheat-free variety of soy sauce. It is thicker, darker, and more strongly flavored than other soy sauces. A by-product of the miso making process, tamari can have some wheat in it but is also frequently marketed as a wheat-free variety of soy sauce. It is thicker, darker, and more strongly flavored than other soy sauces. Nama Shoyu: Nama Shoyu: Literally translates as "raw soy sauce"; this unpasteurized version is also made with wheat. Literally translates as "raw soy sauce"; this unpasteurized version is also made with wheat.

BROCCOLI AND RED BELL PEPPER SOBA.

This colorful and simple dish uses soba noodles, another popular pasta in j.a.pan. Serve cold or hot with a j.a.panese feast of Miso Simple Soup (page 136), Arame Lotus Root Saute (page 147), and Peach Kanten (page 170).

SERVES 4 SERVES 4.

2 (8.8 ounces each) packages soba noodles cup water 4 cups small broccoli flowerets 1 cups thinly sliced carrots cup toasted sesame oil 1 large red bell pepper, thinly sliced (2 cups) 2 cloves garlic, pressed or minced cup soy sauce 1 tablespoon mirin, optional 1 tablespoon freshly squeezed lime juice teaspoon crushed red pepper flakes, or to taste cup chopped fresh cilantro cup thinly sliced green onions Sesame seeds 1. Cook the soba noodles according to the package's instructions. Transfer the soba to a colander and rinse with cold water to stop the cooking process. Drain well. Place in a large mixing bowl. 1. Cook the soba noodles according to the package's instructions. Transfer the soba to a colander and rinse with cold water to stop the cooking process. Drain well. Place in a large mixing bowl. 2. Meanwhile, place the water in a large saute pan over medium-high heat. Add the broccoli and carrots and cook until all of the liquid is absorbed, stirring frequently, approximately 5 minutes. Lower the heat to medium, add 2 tablespoons of sesame oil, and stir well. Add the red bell pepper and garlic, and cook until all of the veggies are just tender, approximately 5 minutes. 2. Meanwhile, place the water in a large saute pan over medium-high heat. Add the broccoli and carrots and cook until all of the liquid is absorbed, stirring frequently, approximately 5 minutes. Lower the heat to medium, add 2 tablespoons of sesame oil, and stir well. Add the red bell pepper and garlic, and cook until all of the veggies are just tender, approximately 5 minutes. 3. Place 2 tablespoons of sesame oil, cup water, the soy sauce, the mirin, if using, lime juice, and crushed red pepper flakes in a small bowl and whisk well. Add half of this mixture to the soba noodles and toss well. Add the remaining half to the saute pan with the vegetables and stir well. 3. Place 2 tablespoons of sesame oil, cup water, the soy sauce, the mirin, if using, lime juice, and crushed red pepper flakes in a small bowl and whisk well. Add half of this mixture to the soba noodles and toss well. Add the remaining half to the saute pan with the vegetables and stir well. 4. To serve, place a portion of the soba noodles in a serving bowl. Top with some vegetables and garnish with the green onions, cilantro, and sesame seeds. 4. To serve, place a portion of the soba noodles in a serving bowl. Top with some vegetables and garnish with the green onions, cilantro, and sesame seeds.

Variations Try replacing the broccoli with an equal quant.i.ty of cauliflower. Try replacing the broccoli with an equal quant.i.ty of cauliflower. Replace the carrots and red bell pepper with mushrooms, zucchini, yellow bell pepper, or summer squash. Replace the carrots and red bell pepper with mushrooms, zucchini, yellow bell pepper, or summer squash.

PAN-SEARED s.h.i.+TAKE UDON BOWL.

The pan-seared mushrooms add a delightful touch to this hardy noodle bowl. You may add whichever vegetables strike your fancy to the broth. Enjoy this dish as soon as it is prepared. The noodles will break apart if left in the water for long periods of time.

SERVES 4 TO 6 SERVES 4 TO 6.

1 recipe Marinated s.h.i.+take Mushrooms (recipe follows) 2 tablespoons toasted sesame oil 2 cloves garlic, pressed or minced 1 tablespoon peeled and minced fresh ginger 6 cups water or das.h.i.+ (see page 136) 1 large carrot, sliced (1 cups) 1 large tomato, chopped (1 cups) 6 ounces udon noodles 1 cups chopped spinach or kale, tightly packed 1 tablespoon mirin 2 tablespoons soy sauce, or to taste teaspoon sea salt, or to taste teaspoon ground black pepper, or to taste cup thinly sliced green onions MARINATED s.h.i.+TAKE MUSHROOMS.

8 medium-large s.h.i.+take mushrooms 2 tablespoons water 1 tablespoon soy sauce 1 tablespoon mirin 1 teaspoon toasted sesame oil 1. Make the Marinated s.h.i.+take Mushrooms: Place the mushrooms and all marinade ingredients in a shallow ca.s.serole dish and allow them to marinate for 15 minutes or longer. Toss occasionally to coat all of the mushrooms. 1. Make the Marinated s.h.i.+take Mushrooms: Place the mushrooms and all marinade ingredients in a shallow ca.s.serole dish and allow them to marinate for 15 minutes or longer. Toss occasionally to coat all of the mushrooms. 2. Meanwhile, place 1 tablespoon of the sesame oil in a large pot over medium-high heat. Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the water, carrot, and tomato, and cook for 5 minutes, stirring occasionally. 2. Meanwhile, place 1 tablespoon of the sesame oil in a large pot over medium-high heat. Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the water, carrot, and tomato, and cook for 5 minutes, stirring occasionally. 3. Place 1 tablespoon of the sesame oil in a small saute pan over high heat. Transfer the mushrooms to the pan, reserving the marinade. Cook the mushrooms, flipping occasionally, until they are cooked through and slightly browning, approximately 5 minutes. Place them and the marinade into the pot and mix well. 3. Place 1 tablespoon of the sesame oil in a small saute pan over high heat. Transfer the mushrooms to the pan, reserving the marinade. Cook the mushrooms, flipping occasionally, until they are cooked through and slightly browning, approximately 5 minutes. Place them and the marinade into the pot and mix well. 4. Add the udon noodles to the pot, mix well, and cook for 5 minutes, stirring occasionally. Add the remaining ingredients except the green onions and cook for 5 minutes, stirring frequently. Garnish with the green onions before serving. You can use as much or as little of the broth as desired. 4. Add the udon noodles to the pot, mix well, and cook for 5 minutes, stirring occasionally. Add the remaining ingredients except the green onions and cook for 5 minutes, stirring frequently. Garnish with the green onions before serving. You can use as much or as little of the broth as desired.

Variations Add roasted tofu or tempeh cubes (see page 227). Add roasted tofu or tempeh cubes (see page 227). Change up the vegetables by replacing them with bok choy, shallots, zucchini, or cabbage. Change up the vegetables by replacing them with bok choy, shallots, zucchini, or cabbage. If you wish, you may grill the mushrooms instead of pan-searing them. If you wish, you may grill the mushrooms instead of pan-searing them.

RAMEN NOODLE STIR-FRY.

Ramen noodle packages are the favorite quick and easy meal of college students everywhere. Just add hot water and stir. It doesn't get much more simple than that! In our recipe we use authentic ramen noodles, fresh vegetables, and seasonings to take our stir-fry up to the next level. If all you can find is the instant Ramen soup packages, use only the noodles and leave out the flavoring packets when you follow this recipe. Subst.i.tute rice noodles if you are unable to find ramen. Serve with Miso Simple Soup (page 136) and Green Tea Chocolate Bon Bons (page 172).

SERVES 4 TO 6 SERVES 4 TO 6.

4 ounces ramen noodles 3 tablespoons toasted sesame oil 1 yellow onion, sliced (1 cups) 3 cloves garlic, pressed or minced 1 tablespoons peeled and minced fresh ginger 5 large s.h.i.+take mushrooms, thinly sliced (about 1 cup) 8 ounces seitan, sliced 1 small daikon radish, thinly sliced (about 1 cup) 1 carrot, sliced 2 cups snow peas or sugar snap peas 1 red bell pepper, sliced 2 tablespoons mirin 3 tablespoons soy sauce 1 hot chile pepper, seeded and diced, or teaspoon crushed red pepper flakes cup sliced green onions Black and white sesame seeds 1. Bring water to boil in a small pot. Add the ramen noodles and cook until just soft, approximately 5 minutes. Place in a colander, rinse with cold water, and drain well. 1. Bring water to boil in a small pot. Add the ramen noodles and cook until just soft, approximately 5 minutes. Place in a colander, rinse with cold water, and drain well. 2. Meanwhile, place the sesame oil in a large saute pan or wok over medium-high heat. Add the onion, garlic, ginger, and mushrooms, and cook for 3 minutes, stirring frequently. Add the seitan, daikon, and carrot and cook for 5 minutes, stirring frequently. 2. Meanwhile, place the sesame oil in a large saute pan or wok over medium-high heat. Add the onion, garlic, ginger, and mushrooms, and cook for 3 minutes, stirring frequently. Add the seitan, daikon, and carrot and cook for 5 minutes, stirring frequently. 3. Add the ramen noodles, snow peas, and red bell pepper and cook for 5 minutes, stirring frequently. Add the remaining ingredients except the green onions and sesame seeds and stir well. Garnish with the green onions and sesame seeds before serving. 3. Add the ramen noodles, snow peas, and red bell pepper and cook for 5 minutes, stirring frequently. Add the remaining ingredients except the green onions and sesame seeds and stir well. Garnish with the green onions and sesame seeds before serving.

Variations Replace the seitan with cubed and roasted tofu or tempeh (see page 227). Replace the seitan with cubed and roasted tofu or tempeh (see page 227). Replace the daikon with burdock root, parsnip, or carrots. Replace the daikon with burdock root, parsnip, or carrots. Replace the seitan with 3 cups of a.s.sorted chopped vegetables such as zucchini, broccoli, and cabbage. Replace the seitan with 3 cups of a.s.sorted chopped vegetables such as zucchini, broccoli, and cabbage.

BRAISED TEMPEH WITH GREEN BEANS IN SESAME SAUCE.

Get your tongs out for this hardy and satisfying way to enjoy tempeh. If you have a large enough saute pan, you can prepare your main course and side dish in the same pan. Depending upon the consistency of the tahini used, you may need to adjust the water quant.i.ty. Serve with Arame Garlic Rice (page 153), and a mixed organic green salad with Orange Ginger Dressing (page 138).

SERVES 2 TO 4 SERVES 2 TO 4.

2 tablespoons plus 2 cups water 2 tablespoons soy sauce 3 tablespoons freshly squeezed lemon juice 2 tablespoons toasted sesame oil 1 tablespoon mirin 8 ounces tempeh, sliced into quarters 1 pound green beans, ends trimmed off cup plus 3 tablespoons tahini teaspoon sea salt, or to taste cup thinly sliced green onions Sesame seeds 1. Place 2 tablespoons of the water, 1 tablespoon of soy sauce, 1 tablespoon of lemon juice, 1 tablespoon of the sesame oil, and the mirin in a shallow dish and whisk well. Add the tempeh and allow it to marinate for 5 minutes, flipping occasionally. 1. Place 2 tablespoons of the water, 1 tablespoon of soy sauce, 1 tablespoon of lemon juice, 1 tablespoon of the sesame oil, and the mirin in a shallow dish and whisk well. Add the tempeh and allow it to marinate for 5 minutes, flipping occasionally. 2. Place the remaining tablespoon of sesame oil in a large saute pan over medium-high heat. Add the tempeh and the marinade, and cook for 5 minutes, gently flipping occasionally. Add the green beans and 1 cup of water, and cook until almost all of the water is dissolved and the green beans are a vibrant green, approximately 7 minutes, gently stirring frequently. Lower the heat to medium. 2. Place the remaining tablespoon of sesame oil in a large saute pan over medium-high heat. Add the tempeh and the marinade, and cook for 5 minutes, gently flipping occasionally. Add the green beans and 1 cup of water, and cook until almost all of the water is dissolved and the green beans are a vibrant green, approximately 7 minutes, gently stirring frequently. Lower the heat to medium. 3. Place the remaining 1 cup of water, 1 tablespoon of soy sauce, 2 tablespoons of lemon juice, and the tahini in a small bowl and whisk well. Add to the pan and cook for 5 minutes, gently stirring the green beans and flipping the tempeh occasionally (be careful not to break up the tempeh). Add a little more water if necessary and adjust the salt to taste. Garnish with the green onions and sesame seeds before serving. 3. Place the remaining 1 cup of water, 1 tablespoon of soy sauce, 2 tablespoons of lemon juice, and the tahini in a small bowl and whisk well. Add to the pan and cook for 5 minutes, gently stirring the green beans and flipping the tempeh occasionally (be careful not to break up the tempeh). Add a little more water if necessary and adjust the salt to taste. Garnish with the green onions and sesame seeds before serving.

Variations Replace the tempeh with tofu, seitan, or portobello mushrooms. Replace the tempeh with tofu, seitan, or portobello mushrooms. Replace the green beans with a vegetable of your choosing such as broccoli, zucchini, or carrots. Replace the green beans with a vegetable of your choosing such as broccoli, zucchini, or carrots. If you don't have a large saute pan, you can steam the green beans separately and add them before serving. If you don't have a large saute pan, you can steam the green beans separately and add them before serving. Chefs' Tips and Tricks Chefs' Tips and Tricks Braising is a cooking technique in which you saute food at a high temperature to brown the outside, then simmer in liquid to cook through. The simmering can take place in a pan in the oven or on the stovetop. Braising is a cooking technique in which you saute food at a high temperature to brown the outside, then simmer in liquid to cook through. The simmering can take place in a pan in the oven or on the stovetop.

PEACH KANTEN.

Welcome to the Jell-O of the East! The sea vegetable agar works like gelatin and is popular throughout Asia. Called kanten kanten in j.a.pan, this dish varies in sweetness, depending on the juice and the types of fruit used. With chill time, it takes more than 30 minutes. Be sure to clear s.p.a.ce before you begin. You can speed up the time by placing this dish in the freezer. in j.a.pan, this dish varies in sweetness, depending on the juice and the types of fruit used. With chill time, it takes more than 30 minutes. Be sure to clear s.p.a.ce before you begin. You can speed up the time by placing this dish in the freezer.

SERVES 10 TO 12 SERVES 10 TO 12.

4 cups peach nectar, apple juice, or fruit juice of choice 3 tablespoons agar flakes (see Box below) 2 tablespoons agave nectar, maple syrup, or organic sugar, or to taste, optional 4 peaches, chopped small (approximately 3 cups) 1. Bring the juice to a boil in a pot, and then lower the heat to low. 1. Bring the juice to a boil in a pot, and then lower the heat to low. 2. Add the agar flakes and cook until they are dissolved, approximately 10 minutes, whisking frequently. Add the agave, if using, and whisk well. 2. Add the agar flakes and cook until they are dissolved, approximately 10 minutes, whisking frequently. Add the agave, if using, and whisk well. 3. Meanwhile, place the chopped peaches in a 9 x 13-inch ca.s.serole dish. When the agar flakes have dissolved, pour the juice mixture into the ca.s.serole dish and place it in the refrigerator until firm, approximately 45 minutes. Cut into squares or fanciful shapes and eat as you would Jell-O. 3. Meanwhile, place the chopped peaches in a 9 x 13-inch ca.s.serole dish. When the agar flakes have dissolved, pour the juice mixture into the ca.s.serole dish and place it in the refrigerator until firm, approximately 45 minutes. Cut into squares or fanciful shapes and eat as you would Jell-O. Chefs' Tips and Tricks Chefs' Tips and Tricks Agar is a sea vegetable that can be found in stores in flaked or powdered form. It imparts a firming, gelatinous texture to dishes. When making kanten, the more acidic the juice, the more agar is needed for the juice to thicken. In general, 1 teaspoon of powdered agar is required to thicken 2 cups of neutral liquid. Six times the amount of flakes are necessary when using an acidic juice (2 tablespoons in this case). Agar is sometimes found in bar form as well. The bar will need to be broken into pieces, boiled with 3 cups of liquid, and simmered for about 15 minutes. Definitely purchase the powder or flakes if you have the option. Agar is a sea vegetable that can be found in stores in flaked or powdered form. It imparts a firming, gelatinous texture to dishes. When making kanten, the more acidic the juice, the more agar is needed for the juice to thicken. In general, 1 teaspoon of powdered agar is required to thicken 2 cups of neutral liquid. Six times the amount of flakes are necessary when using an acidic juice (2 tablespoons in this case). Agar is sometimes found in bar form as well. The bar will need to be broken into pieces, boiled with 3 cups of liquid, and simmered for about 15 minutes. Definitely purchase the powder or flakes if you have the option.

MOCHI TREATS.

Mochi is a chewy j.a.panese rice cake made from sticky rice. It is traditionally served as part of the New Year celebration and enjoyed year round in various forms. This dish is called daif.u.ku daif.u.ku in j.a.panese. The mochi is stuffed with a sweet bean paste, called in j.a.panese. The mochi is stuffed with a sweet bean paste, called anko, anko, made from azuki beans and is extremely popular in j.a.pan. made from azuki beans and is extremely popular in j.a.pan.

MAKES 10 MOCHI TREATS MAKES 10 MOCHI TREATS.

ANKO FILLING.

cup cooked azuki beans, drained, rinsed very well, and drained again cup agave nectar, organic sugar, or your favorite sweetener, to taste Approximately cup anko filling 1 cups water cup plus 2 tablespoons organic sugar teaspoon sea salt 1 cups mochi flour (mochiko) Mochi flour for dusting 1. Prepare the anko filling by combining the ingredients in a food processor and processing until smooth. Set aside in a small bowl. There will be leftover paste, which you can store in the refrigerator for up to 3 days. 1. Prepare the anko filling by combining the ingredients in a food processor and processing until smooth. Set aside in a small bowl. There will be leftover paste, which you can store in the refrigerator for up to 3 days. 2. Prepare the mochi cake by placing the water, sugar, and salt in a pot over medium heat. Cook for a few minutes, stirring occasionally. Slowly add the mochi flour and stir constantly until all of the liquid is absorbed. Keep stirring for a few minutes more, kneading the dough. A wooden spoon works great for this. (Avoid using a whisk as you will be confronted with the arduous task of removing the sticky dough from the center of the whisk-we are speaking from experience!) 2. Prepare the mochi cake by placing the water, sugar, and salt in a pot over medium heat. Cook for a few minutes, stirring occasionally. Slowly add the mochi flour and stir constantly until all of the liquid is absorbed. Keep stirring for a few minutes more, kneading the dough. A wooden spoon works great for this. (Avoid using a whisk as you will be confronted with the arduous task of removing the sticky dough from the center of the whisk-we are speaking from experience!) 3. Transfer the dough to a clean cutting board dusted with mochi flour. Allow it to cool for 3 to 5 minutes. Place a small amount of mochi flour on a plate. Roll the dough out on the cutting board into a log approximately 2 inches in diameter. Slice the log into ten uniform pieces. Flatten each of the pieces into a small circle, add 1 teaspoon of the anko filling, fold in the sides, and roll into a ball. Dust with mochi flour before serving. 3. Transfer the dough to a clean cutting board dusted with mochi flour. Allow it to cool for 3 to 5 minutes. Place a small amount of mochi flour on a plate. Roll the dough out on the cutting board into a log approximately 2 inches in diameter. Slice the log into ten uniform pieces. Flatten each of the pieces into a small circle, add 1 teaspoon of the anko filling, fold in the sides, and roll into a ball. Dust with mochi flour before serving.

Variations For an American version, replace the anko paste with chocolate chips! Add a few chips to each mochi treat. Dust with cocoa powder. For an American version, replace the anko paste with chocolate chips! Add a few chips to each mochi treat. Dust with cocoa powder. Replace the anko paste with small pieces of dried fruit, such as dates, apricots, or papaya. Replace the anko paste with small pieces of dried fruit, such as dates, apricots, or papaya.

GREEN TEA CHOCOLATE BON BONS WITH CRYSTALLIZED GINGER.

These treats are the vegan bomb. Matcha is powdered green tea; it imparts a somewhat smoky flavor to the chocolate. The green tea is packed with antioxidants and gives an extra boost to the chocolate reverie.

MAKES 20 SMALL BON BONS MAKES 20 SMALL BON BONS.

2 cups vegan chocolate chips 2 teaspoons matcha powder 2 tablespoons water 3 tablespoons agave nectar, maple syrup, or sweetener of choice, or to taste cup tahini cup chopped crystallized ginger Sesame seeds (optional) 1. Melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don't have a double boiler, you can place a gla.s.s or steel bowl on top of a pot with 1 to 2 inches of boiling water in it.) 1. Melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don't have a double boiler, you can place a gla.s.s or steel bowl on top of a pot with 1 to 2 inches of boiling water in it.) 2. Place the matcha powder and water in a small bowl and stir well until all of the powder is absorbed. When the chocolate is melted, transfer it to a large bowl with the remaining ingredients, including the matcha and water, and stir well. 2. Place the matcha powder and water in a small bowl and stir well until all of the powder is absorbed. When the chocolate is melted, transfer it to a large bowl with the remaining ingredients, including the matcha and water, and stir well. 3. Using a small scoop or a rounded tablespoon, form small b.a.l.l.s or mini cookie shapes. Place on a parchment paper-lined or lightly-oiled baking sheet and top with sesame seeds, if using. Refrigerate until firm (approximately 15 minutes) or until you can't restrain yourself, whichever comes first. 3. Using a small scoop or a rounded tablespoon, form small b.a.l.l.s or mini cookie shapes. Place on a parchment paper-lined or lightly-oiled baking sheet and top with sesame seeds, if using. Refrigerate until firm (approximately 15 minutes) or until you can't restrain yourself, whichever comes first.

Variations Replace the matcha powder and water with 2 bags of green tea steeped in 3 tablespoons of hot water for 15 minutes. Squeeze the tea bags to get maximum flavor. Replace the matcha powder and water with 2 bags of green tea steeped in 3 tablespoons of hot water for 15 minutes. Squeeze the tea bags to get maximum flavor. Replace the tahini with almond or peanut b.u.t.ter. Replace the tahini with almond or peanut b.u.t.ter. Replace the crystallized ginger with cup toasted coconut flakes. Replace the crystallized ginger with cup toasted coconut flakes. Add teaspoon ground cinnamon and teaspoon ground cardamom. Add teaspoon ground cinnamon and teaspoon ground cardamom.

Note: This dish will come out sweeter if you use the more common semisweet chocolate chips, which contain cane sugar. Sunspire sells a variety that we prefer, which is grain-sweetened, but either one will work.

PICKLED GINGER.

Most j.a.panese restaurants serve pickled ginger that is alarmingly pink. As you'll notice when you make this mouth-watering version, a pink color is the result of the salt-coated ginger interacting with the vinegar. But the color is slight, not neon, and the end result is far more akin to the natural color of ginger than most packaged varieties. Adding a few drops of beet juice can also give you the color if you so desire. Using a mandoline will yield the thinnest slices of ginger.

MAKES 2 CUPS MAKES 2 CUPS.

1 pound fresh young ginger, very thinly sliced 2 teaspoons sea salt 2 cups rice vinegar 1 cup agave nectar 1. In a medium bowl, combine the sliced ginger with the sea salt and let it sit on the counter for 1 hour. 1. In a medium bowl, combine the sliced ginger with the sea salt and let it sit on the counter for 1 hour. 2. Boil the vinegar and agave nectar together over medium heat. Stir in the ginger mixture and turn off the flame. Transfer to a sterilized jar and allow the mixture to cool. Refrigerate for at least one week for optimal flavor. 2. Boil the vinegar and agave nectar together over medium heat. Stir in the ginger mixture and turn off the flame. Transfer to a sterilized jar and allow the mixture to cool. Refrigerate for at least one week for optimal flavor. The Asian Pantry: Young Ginger The Asian Pantry: Young Ginger The glory of young ginger cannot be fully expressed. With a thin skin and a tender flavor, it is the ginger of choice when available. The organic variety of young ginger does not need to be peeled. The glory of young ginger cannot be fully expressed. With a thin skin and a tender flavor, it is the ginger of choice when available. The organic variety of young ginger does not need to be peeled.

GOMASIO.

The ubiquitous j.a.panese condiment is made from two ingredients-sesame seeds and salt. Use as a topping on salads, stir-fries, inside nori rolls or other wraps, and any time you wish to add a little salty pizzazz to a dish.

MAKES 1 CUP MAKES 1 CUP.

1 cup sesame seeds 2 tablespoons sea salt 1. Toast the sesame seeds in a large dry saute pan over medium-high heat until golden and fragrant, approximately 3 minutes, stirring frequently. 1. Toast the sesame seeds in a large dry saute pan over medium-high heat until golden and fragrant, approximately 3 minutes, stirring frequently. 2. Add to a bowl with the salt and mix well. Place in a strong blender or spice grinder and pulse for a few seconds. Store in a shaker bottle for all your culinary needs. 2. Add to a bowl with the salt and mix well. Place in a strong blender or spice grinder and pulse for a few seconds. Store in a shaker bottle for all your culinary needs.

Variations Vary the amount of salt, adding less or more depending upon your preference. Vary the amount of salt, adding less or more depending upon your preference. Add the salt to the saute pan with the sesame seeds. Add the salt to the saute pan with the sesame seeds. Some like it hot-add 2 teaspoons wasabi powder or to taste. Some like it hot-add 2 teaspoons wasabi powder or to taste. Create a designer gomas...o...b.. adding dulse flakes or grated nori. Create a designer gomas...o...b.. adding dulse flakes or grated nori.

PART FIVE.

Asian Fusion.

From the heights of the Mighty Himalaya in Tibet to the plains of Uzbekistan, this section is devoted to the cuisine of a wide range of Asian countries. We share recipes from Korea, Indonesia, Vietnam, the Philippines, Tibet, Afghanistan, and Nepal. We also had a longing to include recipes from Central Asian countries such as Turkmenistan, Uzbekistan, and Iran.

In addition to our translations of traditional dishes, we include recipes that are inspired by the ingredients of Asia without being identified with any particular country-Asian Fusion.

Among these Asian-inspired creations are Lemon Rice, Asian Slaw, Coconut Mashed Parsnips, an Asian smoothie, and even Cilantro Pesto. Our selection of Korean recipes includes Pine Nut Porridge, Kim Chi, and a simple roasted barley tea. From Vietnam we share a recipe for the popular Pho Bo Noodle Soup and our version of Vietnamese Happy Pancakes. From Tibet we have the beloved momo (dumpling). Treasures from Indonesia include Gado Gado and Indonesian Coconut Tempeh.

We believe you will have as much fun making these somewhat esoteric dishes as we had developing them. We are trendsetting for the vegan scene in Uzbekistan, Turkmenistan, and Iran, creating vegan versions of popular traditional dishes. Check out the Uzbeki Chickpea Salad, Tajikistani Pilau Rice, and the Iranian Lima Bean and Dill recipes and spread the word!

The Asian Pantry The Asian Pantry Asian Fruit: Asian Fruit: Though we stick to the more common Asian fruits in our recipes, such as pears, papayas, bananas, mangoes, and dates, the continent is most known for its more exotic gems. Try experimenting with starfruit, rambutans, persimmon, jack fruit, or yuzu when you see some available in your local market. Though rare and short-lived, most of these do come around when they are in season and can be subst.i.tuted for the more common fruits listed in our recipes here. (And it never hurts to ask your grocer if you are interested in something specific.) Though we stick to the more common Asian fruits in our recipes, such as pears, papayas, bananas, mangoes, and dates, the continent is most known for its more exotic gems. Try experimenting with starfruit, rambutans, persimmon, jack fruit, or yuzu when you see some available in your local market. Though rare and short-lived, most of these do come around when they are in season and can be subst.i.tuted for the more common fruits listed in our recipes here. (And it never hurts to ask your grocer if you are interested in something specific.) Cilantro/Coriander: Cilantro/Coriander: Cilantro Cilantro is the word used mostly in North and South America; the rest of the world's population refers to both the leaves and seeds of the plant as is the word used mostly in North and South America; the rest of the world's population refers to both the leaves and seeds of the plant as coriander. coriander. Frequently seen in Asian cooking, coriander leaves are usually added at the end of the cooking process to preserve their delicate flavor. The seeds, which are used in both sweet and savory foods, are sold whole or ground and impart a slight citrus flavor. A versatile herb, coriander is also referred to as Chinese parsley. Frequently seen in Asian cooking, coriander leaves are usually added at the end of the cooking process to preserve their delicate flavor. The seeds, which are used in both sweet and savory foods, are sold whole or ground and impart a slight citrus flavor. A versatile herb, coriander is also referred to as Chinese parsley. c.u.min: c.u.min: c.u.min ranks second behind black pepper as the most popular spice in the world. Cultivated and used throughout Asia, each region having its own word for it, c.u.min brings a deep warm flavor to dishes. c.u.min resembles fennel and caraway seeds and is also sold ground. c.u.min ranks second behind black pepper as the most popular spice in the world. Cultivated and used throughout Asia, each region having its own word for it, c.u.min brings a deep warm flavor to dishes. c.u.min resembles fennel and caraway seeds and is also sold ground. Mung Beans: Mung Beans: Popular throughout Asia, the mung bean is a versatile small green legume. It is used whole and split in dhals in India and Pakistan, as bean thread noodles in China, sprouted in Thailand, made into spring roll wrappers in Vietnam, and ground into pancakes in Korea. It also features prominently in the Philippines. Popular throughout Asia, the mung bean is a versatile small green legume. It is used whole and split in dhals in India and Pakistan, as bean thread noodles in China, sprouted in Thailand, made into spring roll wrappers in Vietnam, and ground into pancakes in Korea. It also features prominently in the Philippines. Peanuts: Peanuts: Generally eschewed in modern health circles, the humble peanut is used frequently in Asian cuisine-though we must mention that the peanuts commonly available to us in the West are a lot different than what is used in Asia. It is a common sight at Asian farmers' markets to see fresh and boiled peanuts. See the Box on page 64 for more exciting peanut information. Generally eschewed in modern health circles, the humble peanut is used frequently in Asian cuisine-though we must mention that the peanuts commonly available to us in the West are a lot different than what is used in Asia. It is a common sight at Asian farmers' markets to see fresh and boiled peanuts. See the Box on page 64 for more exciting peanut information. Pistachios: Pistachios: This tasty nut features prominently in Central Asian countries such as Iran. Pistachios are generally sold as a snack, salted and roasted in the sh.e.l.l. Many natural food stores carry them raw in bulk as well as roasted unsalted. This tasty nut features prominently in Central Asian countries such as Iran. Pistachios are generally sold as a snack, salted and roasted in the sh.e.l.l. Many natural food stores carry them raw in bulk as well as roasted unsalted. Saffron: Saffron: The hand-picked stigma or the saffron crocus flower is the most precious and expensive spice in the world. Saffron imparts a bright orange-yellow color and an exotic flavor and aroma to dishes. It is found in many cuisines from around the world, including Central Asia, China, and India. The hand-picked stigma or the saffron crocus flower is the most precious and expensive spice in the world. Saffron imparts a bright orange-yellow color and an exotic flavor and aroma to dishes. It is found in many cuisines from around the world, including Central Asia, China, and India. Tempeh: Tempeh: Originating in Indonesia, tempeh is a soybean product with more protein and fiber than tofu. It is made with whole soybeans that are cultured and formed into cakes. Tempeh needs to be thoroughly cooked before eating. There are many different flavors and varieties on the market. You can also make your own tempeh! Check out Originating in Indonesia, tempeh is a soybean product with more protein and fiber than tofu. It is made with whole soybeans that are cultured and formed into cakes. Tempeh needs to be thoroughly cooked before eating. There are many different flavors and varieties on the market. You can also make your own tempeh! Check out www.tempeh.info for all you need to know. for all you need to know. Turmeric: Turmeric: A relative of ginger, turmeric is smaller, bright orange-yellow, and more bitter than its well-known cousin, as well as far more extensively used. In addition to the dried powder commonly found in spice collections, turmeric is used in cosmetics, as a food additive and bug repellant, and as a dye. Turmeric is currently being widely studied for its significant healing properties. A relative of ginger, turmeric is smaller, bright orange-yellow, and more bitter than its well-known cousin, as well as far more extensively used. In addition to the dried powder commonly found in spice collections, turmeric is used in cosmetics, as a food additive and bug repellant, and as a dye. Turmeric is currently being widely studied for its significant healing properties.

ASIAN DREAM BOAT SMOOTHIE.