Vegetarian recipes from recently released cookbooks
Monday, April 28, 2008
"The Asian Vegan Kitchen," by Hema Parekh (Kondansha, 2008)
Author Hema Parekh says that many Asian cuisines are rich with vegan options, a serendipitous fact that allowed her to stick close to food traditions without substitutes. She herself grew up in a Jain family in India and has been a lifelong vegetarian. Her recipes are culled from her friends in Tokyo's international community and span the Asian continent from Thailand to Korea. In America, many of these dishes are not found on menus. The cookbook unfolds the mystery around more exotic dishes like the lettuce wrap.
- Evelyn Shih
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Halve the lettuce leaves and soak in ice water for 15 to 20 minutes. Drain and set aside. Peel and thinly slice the lotus root. Soak in a mixture of water and 2 teaspoons vinegar. Drain and dry when ready to use.
In a saucepan, heat the oil and briefly sauté the ginger over medium heat. Add the lotus root and carrot and stir-fry for 2 to 3 minutes. Add the chili paste and soy sauce and stir. Cover and cook for 1 minute.
Remove from the heat and allow the mixture to cool. Place the cooled sauté in the center of a large serving dish and garnish with coriander. Arrange the lettuce leaves around the edge of the dish. Place a spoonful of the lotus root mixture into a lettuce leaf and fold to make a wrap. Dip into the plum sauce for flavor.
Servings: 4.
Per serving: 107 calories, 4 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 17 grams carbohydrates, 3 grams protein, 455 milligrams sodium, 5 grams fiber.
"The Asian Vegan Kitchen," by Hema Parekh (Kondansha, 2008)Author Hema Parekh says that many Asian cuisines are rich with vegan options, a serendipitous fact that allowed her to stick close to food traditions without substitutes. She herself grew up in a Jain family in India and has been a lifelong vegetarian. Her recipes are culled from her friends in Tokyo's international community and span the Asian continent from Thailand to Korea. In America, many of these dishes are not found on menus. The cookbook unfolds the mystery around more exotic dishes like the lettuce wrap.
- Evelyn Shih
* * *
Lettuce wrap with spicy lotus root
8 to 10 lettuce leaves
9 ounces lotus root
2 teaspoons vinegar
1 tablespoon sesame oil
1 inch fresh ginger root, peeled and finely chopped
1 carrot, julienned
1 tablespoon Chinese red chili paste
1 tablespoon soy sauce
* * *
Chopped plum sauce, for serving Coriander for garnishHalve the lettuce leaves and soak in ice water for 15 to 20 minutes. Drain and set aside. Peel and thinly slice the lotus root. Soak in a mixture of water and 2 teaspoons vinegar. Drain and dry when ready to use.
In a saucepan, heat the oil and briefly sauté the ginger over medium heat. Add the lotus root and carrot and stir-fry for 2 to 3 minutes. Add the chili paste and soy sauce and stir. Cover and cook for 1 minute.
Remove from the heat and allow the mixture to cool. Place the cooled sauté in the center of a large serving dish and garnish with coriander. Arrange the lettuce leaves around the edge of the dish. Place a spoonful of the lotus root mixture into a lettuce leaf and fold to make a wrap. Dip into the plum sauce for flavor.
Servings: 4.
Per serving: 107 calories, 4 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 17 grams carbohydrates, 3 grams protein, 455 milligrams sodium, 5 grams fiber.
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