The Asian Vegan Kitchen

[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. "

[Guest guest]

This cookbook got good reviews from one of my favorite podcasts, Vegan

Freak Radio. I've got it on my Amazon Wishlist! Has anyone else used

it yet and care to review it?