The Asian Vegan Kitchen: Authentic and Appetizing Dishes,from a Continent of Rich Flavors

[Guest guest]

Source:

Vegetarians in Paradise, *A Los Angeles Vegetarian Web Magazine*

**

By Zel and Reuben Allen

January 2009 (Vol. 11, No. 1)

http://www.vegparadise.com/vegreading.html

 

/* The Asian Vegan Kitchen:

Authentic and Appetizing Dishes

from a Continent of Rich Flavors */

 

* By Hema Parekh *

 

Kodansha International Company, 2007

Paperback $19.95

 

 

From the young Indian woman who was a stranger in the kitchen to the

now accomplished cooking instructor and cookbook author, Hema Parekh

owes her extraordinary culinary achievements to her husband whose work

took him to Tokyo where a new world of food experiences introduced her

to a new world of flavors. Recalling her home in Mumbai where she lived

with her Jain family, Hema reflected on her family's vegetarian

lifestyle that featured seasonal vegetables, lentils, and other legumes,

all seasoned with a wide range of herbs and spices.

 

A stranger in Tokyo, she quickly found herself sparked by the exciting,

exotic, and earthy flavors of Asian dishes and noted, " The ease with

which everyone threw spices and herbs around was fascinating, and in

that attitude lay the secret. I learned that cooking delicious food is

not about getting the recipe right, it is more about getting a feel for

the ingredients and the quantities. It is the flexibility that makes

cooking a delightful and enriching experience. "

 

As in many large cities in America, Tokyo, too, is a melting pot that

gave Hema the opportunity to meet people from China, Thailand, Vietnam,

Burma, Indonesia, Malaysia, and Korea. Her culinary journey took her

into restaurant and home kitchens in Japan as well as in other Asian

countries where she learned the intricacies of preparing the traditional

dishes of each of these regions.

 

The author's desire was not to use meat-centered dishes of the nine

countries and replace them with vegetarian substitutions, but rather to

focus on the many already vegan foods that people regularly cook in

their own homes.

 

Each of the book's chapters centers on a different Asian country. If

you've feasted on Indian food, you may have tasted Cauliflower and

Potato with Spices, a delicious curry that features spices easily found

in Indian markets. The recipe is an exotic spice market treasure that

contains eleven different spices. While the recipe may sound daunting,

it's actually easy with Hema guiding the reader with four simple steps.

Accompanying the curry main dish are several side dishes, snacks,

breads, and beverages.

 

Along with studying the cuisines of each country, the author acquired

another set of skills that involved proper etiquette and how to handle

chopsticks. Readers will enjoy reading about her first challenging

Japanese encounter with slippery lacquer chopsticks and learning how to

make Miso Soup with Tofu and Wakame along with salads, main dishes,

noodle dishes, rice dishes, side dishes, and desserts like Green Tea Ice

Cream.

 

Chinese food aficionados will enjoy the Sour and Spicy Soup and the

spicy Kung Pao Tofu. These easy-to-prepare, familiar dishes are the

foundation of the book rather than recipes that focus on intricate

dishes seldom made at home.

 

The dishes of Thailand feature well-loved favorites like Spicy Green

Papaya Salad and Red Curry with Vegetables along with a selection of

side dishes and snacks, Throughout the book, Hema uses English recipe

titles rather than their traditional names.

 

This innovative cook captures not only the pungent flavors of Vietnamese

cuisine, but also the bustling pulse of the country when she describes

the floating markets of the Mekong delta in her introduction to the

chapter. Vietnamese cuisine delivers irresistible dishes with a pleasing

balance of sweet, salty, sour, and spicy flavors, while stir-fried

dishes are prepared with a minimum of oil. A popular main dish favorite

is the Pancakes Rolled with Vegetables made with rice flour and coconut

milk and enhanced with a host of veggies embedded into the pancake.

 

In the introduction to each country, she reveals fascinating tidbits of

culture, color, and traditions that pave the way for a unique taste

experience. The Tomato Salad provides a delightful insight into Burmese

cuisine with its myriad colors, textures, and flavors that feature

cabbage, roasted peanuts, black sesame seeds, and pungent seasonings.

 

Indonesia is where many of our familiar culinary spices are grown.

Seasonings like kaffir lime leaves, tamarind juice, and chiles are part

of the cuisine that embraces dishes like Mixed Vegetable Salad with

Peanut Sauce known as Gado Gado.

 

Malaysia, like many of the Asian countries, enjoys a throng of activity

with street vendors selling all sorts of customary dishes prepared not

in a formal kitchen, but simply cooked to order using simple implements.

Hema offers wonderful recipes for Fragrant Lemongrass Rice, Noodles in

Spicy Coconut Soup, and Red Lentil fritters.

 

What sets Korean cuisine apart from other Asian foods is the liberal use

of chili peppers, finely slivered vegetables, and Kimchi that

accompanies many meals. Hema's selection of recipes captures the Korean

heart with Namul and Chorim, simply simmered vegetable dishes that are

delicately seasoned and shared at the table along with the main dishes.

The author includes four vegan varieties of Kimchi, a highly spiced

fermented pickle served at each meal. Traditionally, kimchi includes

fish paste.

 

The book is graphically attractive with sauces, relishes, and recipe

enhancements set apart in shaded boxes. Especially appealing are an

impressive 32 beautiful full-color photos of dishes from each of the

nine cuisines. The photos alone would tempt a browser to want the book

for his or her own cookbook collection. An extensive glossary explains

unfamiliar ingredients in concise but complete terms. One disadvantage

is that the book lacks a lay-flat binding, making it necessary to prop

the book open with something heavy while following a recipe.

 

*/The Asian Vegan Kitchen /* is a vegan cookbook gem that anyone from

any continent would be delighted to have on the kitchen shelf. Hema's

love of Asian foods is joyfully expressed within the book's

introduction, the opening orientation to each country's recipes, and

many of the headnotes that accompany the dishes. Her passion for vegan

Asian cuisine is contagious and inspiring and, no doubt, shines through

to the students in her Tokyo cooking classes. She sums it up this way,

" In my humble opinion, nothing can compare with a meal put together in

the comfort of your own kitchen, in the warmth of your home, for the

people you love. "