The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray Read Free Book Online Page A

tablespoons hot water, optional
1 cup semolina flour
⅛ teaspoon sea salt
2½ cups water
¼ cup plus 2 tablespoons vegan butter
¼ to ½ cup chopped cashews, roasted, no salt
¼ cup currants or raisins
¼ teaspoon plus a pinch of ground cardamom
⅛ teaspoon ground cinnamon
½ cup agave nectar, maple syrup,
or organic sugar, or to taste
    1. If you are using the saffron, place the threads in hot water in a small bowl.
    2. Place the semolina flour and salt in a medium saucepan over medium heat. Slowly add the water, stirring constantly until all of the liquid is dissolved and the mixture is thick. Continue to stir for a few minutes longer.
    3. Add the remaining ingredients, including the saffron threads and soaking water, if using, and mix well. Continue to stir for another few minutes. Serve in individual dishes or pour into a small casserole dish. Serve warm, or, if you have more time, serve chilled by placing the casserole dish in the refrigerator until the halva is firm (approximately 1 hour), and cut into individual squares, rectangles, triangles, or whatever shape strikes your fancy.

Variations
    • Add 1 tablespoon rose water.
    • For an even creamier halva, replace 1 cup of water with soy or chocolate soy milk, coconut milk, rice milk, or almond milk (see page 229).
    • Go for it and add ¾ cup chocolate chips.
    • Replace the cashews with pistachios, macadamia nuts, or your favorite nut.
    • Replace the currants with other dried fruit such as chopped dates, apricots, or figs.

CARDAMOM COOKIES
    There is a wide range of Indian desserts that, despite their many differences, all wind up looking like a ball covered in powdered sugar. Because many of the ingredients in those desserts are a bit obscure for the Western shopper, we offer up these little gems. Though they are not a traditional cookie, they do have the familiar tastes of India in a similar package.
    MAKES 15 TO 18 COOKIES
     
    ½ cup shelled raw pistachios, unsalted
½ cup unroasted cashews
½ cup vegan butter
(Earth Balance is our favorite)
3 tablespoons agave nectar
1 teaspoon vanilla extract,
preferably alcohol-free
½ teaspoon lemon zest, optional
1 cup spelt flour, sifted
1 tablespoon ground cardamom
1 cup powdered sugar
    1. Preheat the oven to 300°F.
    2. Grind the pistachios and cashews in a food processor fitted with the S-blade for about 30 seconds or until fine.
    3. Using a standing mixer with the whisk attachment, a hand mixer, or by hand, whip the butter, agave nectar, vanilla extract, and lemon zest together for 1 to 2 minutes or until creamy and fluffy.
    4. Add the flour and cardamom and stir well. Add the ground nuts and mix again. Form the batter into cookie-size balls, place them on a parchment-lined baking tray, and bake for 30 minutes.
    5. Let cool for 3 to 5 minutes and then roll them around in the powdered sugar while they are still warm.
    East Meets West: Yoga
    Yoga has become popular in the West with good reason. It’s a practice that can help us cultivate some much-needed peace of mind while staying in shape. There are countless schools of yoga. Many fitness centers and gyms now offer classes, some more intense than others. Some are a gentle workout whereas others are quite vigorous. There also are special yoga techniques for pregnant moms. Visit a local yoga studio near you and check out www.yogawiz.com for an overview of the many forms of yoga and its benefits.

MANGO LASSI
    Lassis, both sweet and salty, are a popular yogurt-based drink throughout India. Dairy yogurt lovers frequently find soy-based yogurts to be a far cry from the original. Thankfully, there are coconut-milk-based yogurts that create the epic flavors of this drink. Combined with the tropical mango, this beverage may have you chanting Hare Krishna in no time.
    MAKES SIX 8-OUNCE SERVINGS
     
    2 medium-size mangoes, cubed, cold (about 3 cups)
1½ cups vegan coconut-milk yogurt
2 teaspoons freshly squeezed lemon juice
1 cup ice cubes
2 tablespoons agave nectar,