If you didn’t already know my husband and I are huge fans of Asian food. Thai, Chinese, Malaysia, Indian, Korean, Japanese….you name it we pretty much love it, so I was excited when I was given the opportunity to try out The Asian Vegan Kitchen, a great cookbook filled with a variety Asian recipes.
This cookbook is set up into sections based on cuisine which include Indian, Japanese, Chinese, Thai, Vietnamese, Korean, Burmese, Indonesian and Malaysian. Many of the recipes take a bit of planning to make as some of the ingredients are more difficult to find in North America. Some ingredients you can find in the international foods aisle at your local market however there will be some that you will have to go to your local Asian market (sometimes even a few different ones).
I have made a few recipes from this book (with plans to make many more) but so far my favorite has been the Vietnamese Fried Rice and the Spicy Tofu (Chinese). The both had a ton of flavor and were fairly easy to make.
This is a great cookbook for those who are interested in Asian cooking that has been adapted for vegans. One of the best features is the glossary in the back of the book where you can learn more about ingredients that may be less familiar and some even have suggest substitutions if you can not find that specific ingredient. As well these recipes may at first seem complex but the great instructions make this book great for any cooking level.