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 B
Authors: Mark Reinfeld, Jennifer Murray
Tags: Reference, Non-Fiction
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Made from the meat of mature coconuts, this sweet, milky white liquid is used throughout Asia, frequently as the base for curries. Coconut milk is different than coconut water or juice, which is the clear liquid found inside the coconut. See page 234 for our homemade Coconut Milk recipe.
Fish-Free Sauce: The use of fish sauce is extremely popular in Thai cuisine. Our version on page 85 uses the sea vegetable arame to create the flavor of the sea. We also use Bragg’s Liquid Aminos as a substitute. The liquid aminos are a soy-based salt substitute that contains the essential amino acids.
Galangal (Thai Ginger): This is a large knobby rhizome with a unique earthy flavor. If you cannot find fresh galangal, substitute regular fresh ginger. Do not use the dried and powdered versions of galangal, which just are not the same.
Green Papaya: Green papaya is immature papaya rather than unripe papaya. Unripe papaya will still look slightly orange or pinkish inside. Immature papaya is whitish with a touch of green. The papaya is picked at a young age when the enzyme levels are at their peak, making green papaya a highly nutritious antioxidant.
Jasmine Rice: An aromatic long-grain white rice with a distinct floral note, jasmine rice is commonly cultivated and eaten across Thailand. See page 230 for cooking instructions.
Kaffir Lime Leaf: If your neighbor doesn’t have a kaffir lime tree, you can find the leaves, fresh and dried, in specialty markets or ask your grocer to order some for you. The zest from regular limes makes a fine substitute. In general, you can replace each kaffir lime leaf with ½ teaspoon lime zest.
Lemongrass: A tall grass that provides a wonderful burst of lemon flavor, fresh lemongrass is more available than the kaffir lime leaf, and it’s very easy to grow.
It can be stored frozen to have around when not in season. When lemongrass is called for in recipes, trim the very bottom off, remove the outer layer, and use the white part only.
Palm Sugar: Thais frequently add a little sugar to their food. In the past, palm sugar, a brownish sugar with a deep rich flavor, was the sweetener of choice. These days, white sugar is most commonly available although there is a growing specialty market for palm sugar made the old-fashioned (and therefore pricier) way. We like to replace the more typical white sugar with agave nectar, which also doesn’t interfere with the color of the dish.
Sriracha Sauce: Sriracha is a chile sauce typically made with Thai red peppers. It is frequently used to spice up everything from green papaya salad to Pad Thai. Sriracha can usually be found in the Asian food section of grocery stores or see page 86 for our homemade Sriracha sauce.
Sticky Rice: Also known as sweet rice or glutinous rice, this short-grain rice is particularly sticky when cooked. The stickiness does not come from any gluten but rather from starches. It is traditionally steamed in a banana leaf. We use it in our Thai desserts.
Thai Basil: With smaller leaves and a purple stem, this variety of basil has a strong and slightly licorice flavor. Thai basil is used in Vietnamese as well as Thai cuisine.
BANANA PANCAKES
In a country short on Western-style breakfast foods, these pancakes really hit the spot! Usually served as big as the plate and sprinkled with a touch of powdered sugar, they are enough to power you up for a good long morning of sight-seeing. Keep the heat low to cook all the way through the pancake without burning the bananas. Serve as they are, with maple syrup, or topped with a dab of vegan butter and a sprinkling of powdered sugar.
MAKES EIGHT 4-INCH FLAPJACKS
½ cup spelt flour
½ cup brown rice flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon, optional
2 cups thinly sliced banana
(about 3 medium bananas)
1¼ cups water
1 tablespoon safflower, coconut,
or other oil or melted Earth Balance
vegan butter, plus more for cooking
2
Fish-Free Sauce: The use of fish sauce is extremely popular in Thai cuisine. Our version on page 85 uses the sea vegetable arame to create the flavor of the sea. We also use Bragg’s Liquid Aminos as a substitute. The liquid aminos are a soy-based salt substitute that contains the essential amino acids.
Galangal (Thai Ginger): This is a large knobby rhizome with a unique earthy flavor. If you cannot find fresh galangal, substitute regular fresh ginger. Do not use the dried and powdered versions of galangal, which just are not the same.
Green Papaya: Green papaya is immature papaya rather than unripe papaya. Unripe papaya will still look slightly orange or pinkish inside. Immature papaya is whitish with a touch of green. The papaya is picked at a young age when the enzyme levels are at their peak, making green papaya a highly nutritious antioxidant.
Jasmine Rice: An aromatic long-grain white rice with a distinct floral note, jasmine rice is commonly cultivated and eaten across Thailand. See page 230 for cooking instructions.
Kaffir Lime Leaf: If your neighbor doesn’t have a kaffir lime tree, you can find the leaves, fresh and dried, in specialty markets or ask your grocer to order some for you. The zest from regular limes makes a fine substitute. In general, you can replace each kaffir lime leaf with ½ teaspoon lime zest.
Lemongrass: A tall grass that provides a wonderful burst of lemon flavor, fresh lemongrass is more available than the kaffir lime leaf, and it’s very easy to grow.
It can be stored frozen to have around when not in season. When lemongrass is called for in recipes, trim the very bottom off, remove the outer layer, and use the white part only.
Palm Sugar: Thais frequently add a little sugar to their food. In the past, palm sugar, a brownish sugar with a deep rich flavor, was the sweetener of choice. These days, white sugar is most commonly available although there is a growing specialty market for palm sugar made the old-fashioned (and therefore pricier) way. We like to replace the more typical white sugar with agave nectar, which also doesn’t interfere with the color of the dish.
Sriracha Sauce: Sriracha is a chile sauce typically made with Thai red peppers. It is frequently used to spice up everything from green papaya salad to Pad Thai. Sriracha can usually be found in the Asian food section of grocery stores or see page 86 for our homemade Sriracha sauce.
Sticky Rice: Also known as sweet rice or glutinous rice, this short-grain rice is particularly sticky when cooked. The stickiness does not come from any gluten but rather from starches. It is traditionally steamed in a banana leaf. We use it in our Thai desserts.
Thai Basil: With smaller leaves and a purple stem, this variety of basil has a strong and slightly licorice flavor. Thai basil is used in Vietnamese as well as Thai cuisine.
BANANA PANCAKES
In a country short on Western-style breakfast foods, these pancakes really hit the spot! Usually served as big as the plate and sprinkled with a touch of powdered sugar, they are enough to power you up for a good long morning of sight-seeing. Keep the heat low to cook all the way through the pancake without burning the bananas. Serve as they are, with maple syrup, or topped with a dab of vegan butter and a sprinkling of powdered sugar.
MAKES EIGHT 4-INCH FLAPJACKS
½ cup spelt flour
½ cup brown rice flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon, optional
2 cups thinly sliced banana
(about 3 medium bananas)
1¼ cups water
1 tablespoon safflower, coconut,
or other oil or melted Earth Balance
vegan butter, plus more for cooking
2
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