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The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors

Recent Reviews

stir-fried tempeh in coconut milk reviewed by Tweety

23rd May 2012

This recipe is delicious. The flavors come together real well. I didn't have galangal and used ginger instead. I didn't have salam leaves and omitted it. I also omitted the extra salt and sugar, as I felt the soy sauce and the kecap manis had that...
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Cauliflower Coconut Curry with Noodles reviewed by Leeka

9th May 2012

This is quite a liquid-y dish, more of a soup than what I had anticipated. The coconut milk adds a lovely creaminess to the curry that I love. I almost halved the amount of liquids, both coconut milk and water. I also cut the oil from 4 tablespoons...
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Spiced Zucchini and Potato reviewed by Leeka

22nd August 2011

My husband gives this dish a five, I say three and my daughter says zero because of the spice level - LOL. I cut the 1/2 tsp of cayenne in half and it was still plenty hot enough for me. This is a fairly simple dish to prepare once all the slicing prep...
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Stir-Fried Spinach with Mushrooms reviewed by Leeka

26th April 2011

This recipe is from the Burmese section of the book and was very simple and tasty. I didn't have enoki mushrooms so instead used cremini mushrooms which tasted fine.
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