Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season

by Patricia Tanumihardja

Overview

In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas and colors—to create full-flavored vegetarian dishes that are missing none of the umami associated with meat and dairy.

Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year—making it easy to plan a variety of menus that are never dull. Here are just a few examples of the tempting Asian recipes in this book:

• Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli
• Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao Potatoes
• All-in-One Meals such as "Have It Everyday" Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen

Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures by adding a few "secret ingredients"—the traditional sweet, sour, spicy, savory seasonings that every Asian cook knows. She also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience.

A home cook at heart, Pat's recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavors to your cooking. The same is true for flavor-enhancers like fried shallots, crispy fried garlic and the flavored oils that Asian chefs and restaurants use on a regular basis.

Product Details

ISBN-13:	9780804847230
Publisher:	Tuttle Publishing
Publication date:	03/28/2017
Edition description:	Paperback with Flaps
Pages:	144
Product dimensions:	9.90(w) x 7.40(h) x 0.70(d)

About the Author

Patricia Tanumihardja is an experienced writer who reviews restaurants, profiles chefs and artisanal food producers, and writes about travel and food. She was born in Indonesia and brought up in Singapore before moving to the U.S. and settling in Northern Virginia, where she now lives with her husband and son. Growing up in several different food cultures, she learned to appreciate a wide variety of foods and flavors from a young age, and learned to cook as soon as she could tell the difference between garlic and ginger. As a writer, she sees the world through a multicultural lens and enjoys covering topics relating to food history and food culture. She contributes to Edible Seattle, Seattle, Seattle Met, Monterey County Weekly, Sunset and Saveur and her debut cookbook was The Asian Grandmothers' Cookbook: Home Cooking from Asian American Kitchens. Pat writes a "Pickles and Tea" food blog in collaboration with the Smithsonian Asian Pacific American Center which showcases contemporary Asian food culture in America.

Table of Contents

Preparing Seasonal Vegetables the Flavorful Asian Way 4

Equipment and Utensils 12

Cooking Tips and Techniques 14

To Market, To Market! 15

My Asian Pantry 16

Basic Recipes

Stovetop Jasmine Rice V GF 24

Toasted Sesame Seeds V GF 25

Microwaved Crlspy Garlic Bits V GF 25

Toasted Coconut Flakes V GF 25

Kale "Chips" V GF 26

Fried Shallots V GF 26

Quick Ramen Eggs GF* 27

Tempeh Three Ways V GF* 27

Roasted Veggle Stock V GF* 28

Dashi Seaweed Stock V GF 29

Mushroom Stock V GF* 29

Homemade Vegetable Bouillon V GF 30

Five-Spice Powder V GF 31

Yellow Curry Powder V GF 31

Homemade Sambal Oelek Chili Paste V GF 32

Homemade Roasted Chili Paste V GF 33

Homemade Korean Hot Pepper Paste V GF* 34

Vegan "Fish" Sauce V GF* 35

Homemade Hoisin Sauce V* GF 35

Gourmet Indonesian Peanut Sauce V GF 36

Sweet Chili Sauce V GF 37

Spicy Soy Dipping Sauce V GF* 38

Easy Peanut Sauce V GF 38

Soy Sauce and Vinegar Pickled Radishes V GF* 38

Homemade Spicy Kimchi V GF 39

Quick Vinegar Dalkon and Carrot Pickles V GF 40

Pickled Baby Bok Choy V GF 41

Broiled Tofu V GF* 42

Baked Tofu V GF 43

Fried Golden Tofu V GF 43

Spring Recipe

Spicy Korean Green Onion Salad V GF* 46

Baby Turnips and Mushrooms In Coconut Soup V GF* 47

Flaky Chinese Pancakes with Chive Blossoms V 48

Crispy Spring Rolls V 50

Vegetable Soup with Rhubarb V GF* 52

Asparagus in Coconut Cream Sauce V GF* 53

Fresh Artichoke Hearts, Green Beans and Bell Peppers in Thai Red Curry Sauce V GF 54

Blanched Baby Spinach with Sesame Sauce V GF* 56

Broccolini with Seasoned Soy Sauce V GF* 57

Ponzu Butter Vegetables V GF* 58

Wokked Romaine Lettuce V GF* 60

Green Tea Rice Soup V GF* 61

Vietnamese Noodle Salad Bowls V GF* 62

Spring Fried Rice with Asparagus and Cilantro V GF* 63

Broiled Shiitake Mushrooms V GF* 64

Sesame Noodles V* 65

"Everyday" Pad Thai V* GF* 66

Summer Recipes

Fresh Salad with Sweet Sour, Spicy Sauce V GF 70

Golden Fresh Corn Fritters 71

Hand-Tossed Cabbage and Tomato Salad V GF* 72

Edamame with Chili Salt V GF 73

Egg Flower Soup with English Peas and Sweet Corn GF* 74

Grilled Vegetable Kebabs with Two Marinades V* GF* 76

Thai Basil Zucchini V GF* 78

Turmeric Zucchini and Carrot Stir-Fry GF 79

Stir-Fried Heirloom Tomatoes and Egg GF 80

Mixed Vegetable Salad with Indonesian Peanut Sauce V* GF 81

Eggplant with Red Pepper-Tomato Sauce V GF 82

Spicy Fried Okra V GF* 83

Eggplant "Meatball" Banh Mi Vietnamese Sandwich GF* 84

Cambodian Sweet Soy Noodles with Pickles V* GF* 86

Summer Herb Rice Salad V GF 87

Buckwheat Noodles and Shoyu Dipping Sauce V GF* 88

Crispy Noodles with Savory Vegetables V* GF* 90

Autumn Recipes

Green Apple Salad with Tangy Thai Dressing V GF* 94

Butternut Squash Potstickers V 95

Curried Vegetable Turnovers V* 96

Chinese Mushroom Buns V* 98

Sticky Rice Siu Mai Dumplings V 100

Salt and Pepper Green Beans V GF* 102

Mixed Vegetable Yellow Curry V GF 103

Adobo Ratatouille V GF* 104

Stuffed Cabbage Parcels V* GF 105

Red and Golden Beets In Green Curry V GF* 106

Cherry Tomatoes Simmered with Tofu V GF* 107

General Tso's Eggplant V 108

Sweet Potato Rice Stew V GF* 109

Stir-Fried Cellophane Noodles V GF* 110

Vegetable and Egg Donburi Rice Bowl GF* 112

Ice-Cold Korean Buckwheat Noodles V* GF* 113

Mushu Vegetable "Burritos" V* 114

Winter Recipes

Tofu, Spinach and Fennel Wontons V 118

Raw Vegetable Platter with Spicy Miso Dip V* GF 120

Korean-Style Buffalo Broccoli V GF* 121

Winter Squash Croquettes V* GF* 122

Rainbow Chard Korean Pancake V 124

Peppery Turmeric Soup V GF* 126

Kung Pao Potatoes V GF* 127

Roasted Brussels Sprouts with Sweet Chill Sauce V GF* 128

Sweet Soy and Black Pepper Cauliflower V GF* 129

Burmese-Style Pumpkin and Parsnip Curry V GF* 130

Winter Greens and Tofu in Spicy Coconut Sauce V GF 131

Swiss Chard Brown Rice Sushi Hand Rolls V GF* 132

White Curry Soup with Pressed Rice Cakes V GF 134

Warming Vegetable Pho V GF* 136

Easy Miso Ramen V 138

Wintry Kimchi Stew V GF* 139

Red Curry Noodles with Roasted Cauliflower and Rainbow Carrots V GF* 140

Index 142

Acknowledgments 144

Editorial Reviews

"This book indeed reveals a lot of secrets about Asian cooking, and it sure does make it easy and simple. A great book to treasure in your repository." —Vidhya's Vegetarian Kitchen blog

"Patricia delivers full-flavored authentic Asian recipes that will transform our farm-fresh veggies into a feast for the senses. This book offers a fresh global spin on Farm to Table cuisine!" —Katie Chin, author of Everyday Thai Cooking and Katie Chin's Everyday Chinese Cookbook

"This book is filled with enticing recipes that sing. Seasonal vegetables are the stars here. Patricia supplies a broad range of inviting preparations that turn everyday vegetables into something special." —Domenica Marchetti, food journalist and author of The Glorious Vegetables of Italy

"Hands down, this is one of our favorite go-to cookbooks." —BigLife magazine

"Author Tanumihardja shows how to infuse today's bounty of fresh produce with the seductive tastes of Asia — blending flavors, textures, aromas and colors in full-flavored dishes that sport the classic sweet, sour, spicy, salty and savory flavors. I like that all the recipes are straightforward and don't require exotic ingredients or special equipment." —ShockinglyDelicious.com

"Taking an adventurous approach, she has modernized some of her family recipes and started playing with ways to mimic flavors and textures with vegetables she could find easily. Seasonality and sustainability drive her cooking, which draws influences from her childhood in Indonesia and her family's Asian roots." —Milwaukee Journal Sentinal

"Thoroughly 'kitchen cook friendly' in organization and presentation, Farm to Table Asian Secrets will prove to be an enduringly popular addition to personal, family, professional, and community library cookbook collections!" —Midwest Book Review

"The recipes in this book really are a love letter to vegetables…With recipes like Vegetable Soup With Rhubarb (spring), Eggplant Meatball Vietnamese Sandwich (summer), Butternut Squash Potstickers (fall) and Kung Pao Potatoes (winter), Tanumihardja will have you cooking Asian all year long." —Minneapolis Star Tribune

From the Publisher