Asian Vegan and Vegetarian Recipes for Every Season

Each chapter in this cookbook focuses on incorporating fresh seasonal greens to create a wide array of Asian-inspired recipes using produce available during that time of year. This approach makes it simple to plan diverse menus that are always exciting and engaging. Let's explore just a few of the new and enticing dinner options you can also cook up from this book.

• Starters and Snacks comparable to Crispy Spring Rolls, Inexperienced Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Model Buffalo Broccoli
• Household-Model Meals comparable to Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, Normal Tso’s Eggplant and Kung Pao Potatoes
• All-in-One Meals comparable to On a regular basis Pad Thai, Crispy Noodles with Savory Greens, Candy Potato Rice Stew and Straightforward Miso Ramen

In her Asian cookbook, skilled food writer and sustainable farm-to-table cooking expert Patricia Tanumihardja shares her secrets for creating delicious dishes with fresh, in-season produce. She introduces unique flavors and textures by incorporating traditional sweet, sour, spicy, and soy seasonings that every Asian chef knows. Additionally, Tanumihardja highlights the importance of contrasting textures like silky tofu paired with crunchy peanuts, which elevate the dining experience and bring new excitement to mealtime creations.

Pat, a true home cook at heart, creates recipes that are not only simple but also require no fancy ingredients or specialized tools. Her dishes are easy to prepare and quick to make. She demonstrates how incorporating Asian fermented and pickled vegan products, such as miso or pickled vegetables, can introduce a whole new world of flavors to your cooking. The same goes for flavor-boosting ingredients like fried shallots, crispy fried garlic, and the aromatic oils commonly used in Asian cuisine.