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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.
Spicy Tofu with Vietnamese Rice (also sauteed napa cabbage and eggplant with hoisin)
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.
SPICY CHIPOTLE ROASTED BUTTERNUT SQUASH
This is a great recipe for your next holiday party, dinner or brunch. It combines the sweet flavors of the squash with the smokey spice of the chipotle chili powder. Spice up your next meal with this recipe!
Served up with Tofu Scram and Toast- Breakfast for Dinner
- 2 small Butternut Squash, peeled and diced
- 4 teaspoons canola oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground chipotle chili powder
1. Preheat to 450 degrees F.
2. Combine oil, paprika, salt, garlic powder and chipotle chili powder in a large bowl.
3. Add squash; toss to coat with the seasoning mixture.
4. Spread the squash evenly on a parchment lined rimmed baking sheet.
5. Roast, stirring once or twice, until the squash are tender and browned, 30-40 minutes.
This is one of my favorite raw meals- Raw Polenta and Raw Alfredo
The Raw Polenta is from Ani Phyo’s book and is quick and easy. You can use fresh or frozen corn which makes it easy to eat all year long. It’s great with the Mushroom Ragout from Ani’s book as well.
I made this alfredo for the first time by Gena of Choosing Raw and it is amazing!
Result:9 Bianca is the Winner This is my last giveaway for “12 Days of Giveaways” and I hope you had fun! For my last giveaway I will be giving away Acai Powder from Navitas Naturals. Navitas Naturals carries a number of great products that are especially good for raw recipes. I first came to […]
Dr. McDougall’s sent me samples of their 7 new Ready to Serve Soups. Over the past few weeks my hubby and I have been trying them out and have really enjoyed most of them. The seven flavors are: Lentil- I loved this one I thought the flavor was great and it was thick but still brothy Minestrone- […]
Result:2 The Winner is birdfeed- I love nustevia and that cocoa bean looks awesome! NuNaturals sent me a number of great items two of which are NuStevia No Carbs Blend and Cocao Bean Extract. I have used the NuStevia sweetner packets in my coffee and it’s good – much better then regular stevia packets as […]
Last night after weeks of debating what I would make I finally cooked up a recipe from Great Chefs Cook Vegan. This cookbook is filled with great recipes from some of the top chefs such as Thomas Keller, Daniel Boulud, Eric Ripert and Jose Andres, among many others. It was great to see what these […]