The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray Page A
Authors: Mark Reinfeld, Jennifer Murray
Tags: Reference, Non-Fiction
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is released.
2. Add to a large bowl with the remaining ingredients and mix well.
Indian Spice Blends
Why not impress yourself and create your own spice blends for the freshest flavors? Here are two of the more popular blends we use throughout the India section. These recipes create just over ⅓ cup each. Feel free to double or triple the recipe depending on how fast you plan to go through them. Store in a glass jar. For maximum freshness, use within a month.
CURRY SPICE BLEND
Here is a simple base recipe for curry powder. Create your own blends by experimenting with the variations and altering the quantities.
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground cloves
1 teaspoon turmeric powder
1 teaspoon ground black pepper
½ teaspoon mustard powder
½ teaspoon cayenne pepper
Whisk all of the ingredients together and store in a glass container.
Variations
• You can add 1 teaspoon each of ground fenugreek and fennel.
• Another variation is achieved by adding 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, and ¾ teaspoon ground nutmeg.
• If you want to start with the whole seed, grind all of the seeds separately in a spice grinder and combine in a bowl. Use mustard seeds instead of powder and dried red chiles instead of cayenne. You can toast the spices well in a large sauté pan, preferably cast iron. Try toasting each one individually before blending in the spice blender (see page 225).
GARAM MASALA BLEND
There are more variations of garam masala than there are rickshaw drivers in New Delhi. And there are a lot of rickshaw drivers in New Delhi! Try altering the spices and quantities to come up with your own signature blend.
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon powdered ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon turmeric powder, optional
Whisk all of the ingredients together and store in a glass container.
Variations
• You can add ½ teaspoon cayenne to spice it up.
• Try adding 1 tablespoon ground fennel seeds.
• Grate the nutmeg fresh with a nutmeg grater—a wonderful kitchen gadget!
• You can toast the coriander, cumin, black pepper, and cloves before grinding (see the toasting variation in curry powder on page 44).
PART TWO
The Cuisine of Thailand
W hen you remember Thailand, images of crystalline seas, verdant hillsides, and lavish palaces linger in the background of your mind, overshadowed by some of the best food on the planet. Even if you only have a layover in Bangkok, you simply must get into town and eat the food. You can become a raw foodist when you get home. But when you’re there, eat green curry. Eat it as often as you can, order it for breakfast, and when you think it would be silly to eat any more, eat one more for us.
Thai food has power-packed flavor in every mouthful. Whether it’s brothy Galangal Lemongrass Soup or coconut-milk-based Massaman Curry, Thai food never fails in flavor. And if you are an intense spice lover, you will meet your match in Thailand. Seemingly everything from the luscious Green Papaya Salad to the scintillating Red Curry leaps off the plate with chile pepper goodness. Thankfully, in your own kitchen, you can easily control the spice level of each dish.
Once your kitchen is stocked with the component flavors of Thai cuisine, you can create a fusion of your own devising with seasonal produce and your unique culinary style. We’ve combined the best of both worlds in this chapter with healthy, delicious renditions of authentic Thai classics such as Thai Basil Eggplant and Thom Kha Pak (Thai Coconut Vegetable Soup) alongside our own inventions like the Kaffir Lemongrass Tofu Cutlets and Funky Thai Salsa. Use these recipes to re-create the taste of Thailand and then sit back, relax, and enjoy yourself in true Thai fashion.
The Asian Pantry: Thailand
Coconut Milk:
2. Add to a large bowl with the remaining ingredients and mix well.
Indian Spice Blends
Why not impress yourself and create your own spice blends for the freshest flavors? Here are two of the more popular blends we use throughout the India section. These recipes create just over ⅓ cup each. Feel free to double or triple the recipe depending on how fast you plan to go through them. Store in a glass jar. For maximum freshness, use within a month.
CURRY SPICE BLEND
Here is a simple base recipe for curry powder. Create your own blends by experimenting with the variations and altering the quantities.
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground cloves
1 teaspoon turmeric powder
1 teaspoon ground black pepper
½ teaspoon mustard powder
½ teaspoon cayenne pepper
Whisk all of the ingredients together and store in a glass container.
Variations
• You can add 1 teaspoon each of ground fenugreek and fennel.
• Another variation is achieved by adding 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, and ¾ teaspoon ground nutmeg.
• If you want to start with the whole seed, grind all of the seeds separately in a spice grinder and combine in a bowl. Use mustard seeds instead of powder and dried red chiles instead of cayenne. You can toast the spices well in a large sauté pan, preferably cast iron. Try toasting each one individually before blending in the spice blender (see page 225).
GARAM MASALA BLEND
There are more variations of garam masala than there are rickshaw drivers in New Delhi. And there are a lot of rickshaw drivers in New Delhi! Try altering the spices and quantities to come up with your own signature blend.
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon powdered ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon turmeric powder, optional
Whisk all of the ingredients together and store in a glass container.
Variations
• You can add ½ teaspoon cayenne to spice it up.
• Try adding 1 tablespoon ground fennel seeds.
• Grate the nutmeg fresh with a nutmeg grater—a wonderful kitchen gadget!
• You can toast the coriander, cumin, black pepper, and cloves before grinding (see the toasting variation in curry powder on page 44).
PART TWO
The Cuisine of Thailand
W hen you remember Thailand, images of crystalline seas, verdant hillsides, and lavish palaces linger in the background of your mind, overshadowed by some of the best food on the planet. Even if you only have a layover in Bangkok, you simply must get into town and eat the food. You can become a raw foodist when you get home. But when you’re there, eat green curry. Eat it as often as you can, order it for breakfast, and when you think it would be silly to eat any more, eat one more for us.
Thai food has power-packed flavor in every mouthful. Whether it’s brothy Galangal Lemongrass Soup or coconut-milk-based Massaman Curry, Thai food never fails in flavor. And if you are an intense spice lover, you will meet your match in Thailand. Seemingly everything from the luscious Green Papaya Salad to the scintillating Red Curry leaps off the plate with chile pepper goodness. Thankfully, in your own kitchen, you can easily control the spice level of each dish.
Once your kitchen is stocked with the component flavors of Thai cuisine, you can create a fusion of your own devising with seasonal produce and your unique culinary style. We’ve combined the best of both worlds in this chapter with healthy, delicious renditions of authentic Thai classics such as Thai Basil Eggplant and Thom Kha Pak (Thai Coconut Vegetable Soup) alongside our own inventions like the Kaffir Lemongrass Tofu Cutlets and Funky Thai Salsa. Use these recipes to re-create the taste of Thailand and then sit back, relax, and enjoy yourself in true Thai fashion.
The Asian Pantry: Thailand
Coconut Milk:
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