The Simple Little Vegan Slow Cooker by Michelle Rivera

Author:Michelle Rivera
Language: eng
Format: mobi, epub
Publisher: Book Publishing Company
Published: 2011-06-25T21:00:00+00:00

Asian Delights

Asian fare offers us light and fruity flavors and textures, a natural mix with tofu. Tofu is mild tasting and readily absorbs the flavor of marinades or other foods it is cooked with, making it extremely versatile. I like to freeze tofu before using it, because freezing gives it a light, spongy texture that soaks up flavors even better. Similar results can be achieved by squeezing or pressing fresh tofu to remove excess moisture. Firm, “regular” (water-packed) tofu is almost always used in crockery cooking because silken tofu is creamy rather than chewy, making it better suited for smoothies, shakes, creamy sauces, and puddings. Here are some of the secret ingredients used in Asian cooking.

Bean threads, commonly called “cellophane noodles” or “glass noodles,” are translucent, gossamer-like threads made from the starch of green mung beans. Bean threads are briefly soaked in hot water before they are used in most dishes, but that step is unnecessary when adding bean threads to soups or when using a slow cooker. Look for bean threads in the ethnic section of your supermarket or natural food store.

Chili bean paste is a popular flavoring ingredient in Chinese, Thai, and Korean cooking, as well as other Asian cuisines. It is made with fermented soybeans or black beans, mild chilies, garlic, and other seasonings.

Chinese noodles, also called “mein” (as in the names of the popular Chinese dishes lo mein and chow mein), can be divided into three categories. The most common and widely used are the noodles made with wheat flour. They occasionally contain eggs, so read the ingredient list on the package carefully. Wheat noodles can be either yellow or white, depending on the other ingredients. They also may be very thin, like angel hair pasta, or very thick, like fettuccine.

Cellophane noodles are clear noodles made from ground mung bean paste. The art of making “hand-pulled” noodles in China has long been replaced by machines, but it was once a unique and respected skill that involved stretching the paste and whirling it around, much like a pizza maker does with his dough. Eventually the paste is formed and cut into long, thin noodles.

Rice noodles are made with rice flour, water, and salt. They range in size from thin and narrow to wide and thick.

Gingerroot is the knobby, bumpy root of a plant from tropical and subtropical regions (most ginger comes from Jamaica, India, Africa, or China). Although powdered ginger is widely available, fresh ginger is much more desirable for the kick it gives to recipes. Fresh gingerroot will keep well for a few weeks in the refrigerator; just slice off the papery brown skin to get to the pale yellow flesh inside. Gingerroot has long been used medicinally for stomach ailments and is a popular ingredient in a wide range of Asian dishes.

Miso, also called “bean paste,” is another staple of Japanese cooking. It is made from fermented soybeans, chickpeas, or other beans, and sometimes grains, such as rice or barley. Miso can be used to

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