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

  • Stovetop jasmine rice (page 24)

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

    • Categories: Rice dishes; Asian; Gluten-free; Vegan; Vegetarian
    • Ingredients: jasmine rice
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Notes about Recipes in this book

  • Green apple salad with tangy Thai dressing

    • lean1 on March 29, 2020

      I like this recipe. I used roasted cherry tomatoes but that was the only thing I changed. It was delicious. Highly recommend it!

  • Raw vegetable platter with spicy miso dip

    • lean1 on June 18, 2020

      Love the flavor of this dip a real keeper-minus the large amount of pepper. Used just a 1/2 tsp.

  • Peppery turmeric soup

    • meggan on April 19, 2021

      There is a world in which this could have been good but it wasn’t this one last night. The broth needs work.

  • Red curry noodles with roasted cauliflower and rainbow carrots

    • SugarFree_Vegan on August 08, 2017

      Pg 140 What a great idea to make a delicious Thai Red Curry Sauce separately from the veggies and bring it all together at the last minute. This way things can be prepped in advance and finished off when you want to eat. You don't really need the extra garnishes either except the noodles of course. Really yummy supper dish made from easy to buy ingredients. Excellent!

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  • ISBN 10 0804847231
  • ISBN 13 9780804847230
  • Published Mar 28 2017
  • Format Paperback
  • Page Count 144
  • Language English
  • Edition Paperback with Flaps
  • Countries United States
  • Publisher Tuttle Publishing

Publishers Text

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 normally associated only 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 or indifferent. 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, soy 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.

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