The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls [Paperback]

Mark Reinfeld (Author), Jennifer Murray (Author)

Book Description

Publication Date: July 6, 2010

Noted vegans and vegetarians love Mark Reinfeld and Jennifer Murray’s food. Food Network host and author Ellie Krieger lauds their recipes as “delicious, exciting, healthful, [and] accessible for everyone,” while Deborah Madison notes their “appealing recipes, good information about food and cooking in general [and] surprisingly realistic approaches to thirty-minute cooking.” Now, Reinfeld and Murray turn their skillets to the East, featuring over 150 vegan versions of favorite cuisine from India, Thailand, China, and Japan. Taste of the East also offers inspired animal-free recipes from Indonesia, Nepal, Vietnam, Korea, Tibet, Iran, and Afghanistan.

Editorial Reviews

Review

Library Journal, 6/25/10
“The vegan's answer to Rachael Ray and Mr. Food, this is recommended for anyone wishing to re-create their favorite Asian restaurant dishes without the meat.”

Blogcritics, 6/29/10

“For vegetarians who are ready to take the step to vegan and omnivores that would like to add animal-free dishes to their diet, The 30 Minute Vegan’s Taste of the East offers an array of dishes that will make their experimentation easy. Vegans will find it is an excellent addition to their cookbook libraries.”

 

VegCooking Chef Spotlight

“Mark Reinfeld is poised at the leading edge of contemporary vegan cooking.”

The Hungry Vegan blog, 7/9/10
“Like accelerated culinary nirvana…Whether you want to impress your friends and family with your cooking prowess or you just enjoy eating great Asian cuisine, get yourself a copy of The 30 Minute Vegan's Taste of the East. It will inspire and delight you and awaken the creative culinary genius within you.”

Portland Oregonian, 7/13/10

“There's a…’keep it simple’ approach to Taste of the East. Murray and Reinfeld must have been thinking weeknight suppers with the 150 recipes they've assembled, which includes hearty noodle and rice bowls, Indian stews, Chinese stir fries and Southeast Asian fusion”

 

The Hippo, 7/15/10

“Aside from its veganness, Taste of the East also offers a nice little primer on the differences between the cuisines of Japan, China, Thailand and India…Vegan or not, if you’re looking to expand into Asian cooking, Taste of the East can offer a good guide.”

 

Basil & Spice, 7/18/10

“An excellent cookbook for cooking Asian food in less than 30 minutes…The acquisition would be perfect for dieters everywhere.”
 

Leslie Loves Veggies Blog, 7/25/10

“Complete with at-a-glance cooking charts, key Asian pantry ingredients, all-new preparation techniques, and unique cooking tips, Taste of the East is a must-have addition to your cookbook shelf.”

Chicago Vegan Restaurant Examiner, 8/19/10
“The recipes pop with bright flavors, like their Panang Curry and Tofu Tikka Masala and luscious textures, like the silky Mango Custard Pudding and Coconut Spinach Rice. Not only do the recipes emphasize fresh, healthy preparations, but they are a breeze to put together, most clocking in at thirty minutes or less with prep and cooking time included unless otherwise indicated…This cookbook is for anyone from the novice to the experienced home cook: anyone who loves the bold, satisfying aromas and flavors at the Indian buffet or wonders how much she could improve on the sesame tofu at the local Chinese restaurant should run out and get this gem of a cookbook. I've only had it for a few weeks and it has already found its way into my top ten cookbook rotation. Very impressive!”

January Magazine, 8/29/10

“Even non-vegans will enjoy these simple and well-described recipes for Madras Curry, Mu Shu Vegetables, Pad Thai, Wontons and more.”

CurledUpWithAGoodBook.com, 9/6/10
“A new recipe book that will inspire you to cook…Will be useful for those wanting to try new flavors or improve their health through diet.”

Midwest Book Review, September 2010

“An extraordinary compilation of vegan dishes…The recipes' instructions are described at length in user-friendly detail. Simple cooking charts, suggested preparation techniques, cooking tips and more round out this excellent, easy-to-use addition to any vegan cookbook collection.”

 

Veganacious.com, 10/07/10

“When time is limited and you want to try something new and Asian, reach for Mark Reinfeld and Jennifer Murray’s wonderful cookbook. Whether you have experience with Asian cuisine or want to learn more about foods from the East, this is one you are sure to enjoy again and again.”

White Pumpkin Seeds Blog, 10/07/10

“The kick of hot peppers, blends of exotic spices, and the crispness of fresh vegetables all await you inside the covers of this must-try cookbook.”

San Francisco Book Review, October 2010
“A great way to introduce vegan cooking to your kitchen…The kick of hot peppers, blends of exotic spices, and the crispness of fresh vegetables await you inside the covers of this must-try cookbook.”

Cher
“Mark and Jennifer are on the cutting edge of healthy dining. This is vegan cuisine at its finest.”

Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors
“Whether you are vegan or not, this is a very appealing collection of recipes. I know they’re going to become part of my culinary life.”

The Vegetarian, Winter 2010
“With wonderful recipes on every page, this book takes you on a culinary journey through India, China, and Japan imparting all you need to know to recreate the flavors of the east.”

 

Midwest Book Review, December 2010

“An outstanding survey highly recommended for any culinary collection where vegan cooking is of interest.”

ElevateDifference.com, 12/18/10

“If you gave up a dish when you became vegan and never thought you’d see it again, have a look at this book; you’re likely to find it here...Once you find your lost beloved, try a new recipe to go with it. You’ll be glad you did!”

As a Vegan (blog), 6/25/11

“I would highly recommend this book to both those who need to prepare meals quickly and those who enjoy cooking.”

About the Author

Mark Reinfeld is founding chef of the celebrated Blossoming Lotus restaurant. His cookbook, Vegan Fusion World Cuisine, won a Gourmand Award for Best Vegetarian Cookbook in the USA. Along with Reinfeld, Jennifer Murray is the coauthor of The 30-Minute Vegan and The Complete Idiot’s Guide to Eating Raw. She teaches vegan cooking, baking, and raw food preparation classes internationally. They live in Kaua’i, Hawaii.

Product Details

• Paperback: 304 pages
• Publisher: Da Capo Lifelong Books; Original edition (July 6, 2010)
• Language: English
• ISBN-10: 0738213829
• ISBN-13: 978-0738213828
• Product Dimensions: 9 x 6.9 x 0.8 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (18 customer reviews)
• Amazon Best Sellers Rank: #292,603 in Books (See Top 100 in Books)

More About the Author

Mark Reinfeld is the winner of Vegan.com's 2011 Recipe of the Year award. He is the coauthor of The 30-Minute Vegan, The 30-Minute Vegan's Taste of the East, The Complete Idiot's Guide to Eating Raw, Vegan Fusion World Cuisine and the upcoming 30 Minute Vegan's Taste of Europe.

Mark has been preparing inspired gourmet vegan and live food cuisine for over 20 years. He currently offers vegan culinary workshops, trainings and retreats around the world. An online version of his trainings, Cooking Healthy Lessons, is available on www.veganfusion.com. He is the founding chef of Blossoming Lotus restaurant, winner of Honolulu Advertiser's 'Ilima Award for 'Best Kaua'i Restaurant'. He is the recipient of the 2006 Platinum Carrot Award for living foods - a national award given by the Aspen Center for Integral Health to America's 'top trailblazing and innovative healthy gourmet chefs'. His first book, Vegan Fusion World Cuisine has won 9 international awards including 'Cookbook of the Year', 'Best New Cookbook' and a Gourmand Award for 'Best Vegetarian Cookbook in the USA'.

Mark received his initial culinary training from his grandfather Ben Bimstein, a renowned chef and ice carver in New York City. Mark developed his love for World culture and cuisine during travel journeys through Europe, Asia, South America, and the Middle East. To further his knowledge of the healing properties of food, he received a Masters Degree in Holistic Nutrition.

For more information, please visit www.veganfusion.com

Customer Reviews

Most Helpful Customer Reviews

45 of 45 people found the following review helpful:

5.0 out of 5 stars A Whole Lot More than Curry in a Hurry, July 8, 2010

By 

G. B. Rhamy (Indianapolis, IN) - See all my reviews
(REAL NAME)   

This review is from: The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (Paperback)

As soon as I heard about this book, I couldn't wait to get my hands on a copy. After all, what foodie (vegan or otherwise), wouldn't love a book filled with 150 Asian-inspired recipes you can prepare in 30 minutes or less? With a collection of delectable dishes from Afghanistan to Viet Nam, The 30-Minute Vegan's Taste of the East held the promise of accelerated culinary nirvana.

I am already a huge fan of the authors' best-selling book, The 30 Minute Vegan. So I wondered if they could they possibly outdo themselves with another collection of 30-minute recipes? As soon as I honed in on the recipe for Vanilla Cardamom Rose Lassi on page 38, I quickly realized they had.

The most enticing ingredients combine to create a romantic beverage that is intoxicatingly fragrant. I felt at ease substituting coconut milk kefir for the coconut milk yogurt suggested in this recipe, with palate-pleasing results. "Suggested" really is the key word in all of this book's wonderful recipes. In both 30-Minute Vegan books, authors Reinfeld and Murray encourage readers to experiment and have fun playing with the recipes. While many authors invite readers to create their own variations, in an almost magical way, Reinfeld and Murray truly inspire such creativity.

Like a mystery novel page-turner just waiting to be devoured, Taste of the East excited both my curiosity and my taste buds. With dishes like Tibetan Dumplings, Tempeh Vegetable Korma, and Arame Lotus Root Sauté, it was agonizingly difficult choosing the next recipe to sink my teeth into. Thoughtfully, Taste of the East is organized by country of origin, so you don't have to wait to get to the end of the book to get to the dessert recipes. Within each section, the recipes are listed in the order you'd find them on a menu, from appetizers to desserts. Each section starts with a glossary of ingredients unique to the country's cuisine, and sprinkled throughout the book are helpful boxes with Thoughtful Chef's Tips and Tricks. (What do you do if you tear your nori in the middle of making a sushi roll?) Highly useful appendixes include Preparation Basics for everything from toasting spices, nuts, and seeds to roasting tofu and tempeh.

In the spirit of sweetness, (and because I have absolutely no problem with eating dessert first), I dove straight ahead into two enticing recipes--Mango Custard Pudding from China and Black Rice Pudding from Thailand. Both desserts were decadently rich, creamy, and sweet.

After satisfying my sweet tooth, it was time to explore more serious fare. Inspired by the red lentil dal I enjoyed recently on a trip to Ananda Village, I decided to try the Indian Dhal and paired it with the recipe for Coconut Spinach Rice. True to the book's promise, once I had all of the ingredients assembled, both dishes went from stove to table in no more than thirty minutes and were as tasty as any dish it might take hours to prepare.

Next, I wanted to become reacquainted with a dish I'd only eaten once many years ago. Indonesian Gado Gado is a delightful medley of both raw and cooked vegetables served with a sassy peanut sauce dressing. Although the dish is traditionally made with cooked potatoes, I used yams instead, which together with roasted tempeh, red cabbage, green beans, carrots, cauliflower, red onions, tomatoes, and cucumbers created a vibrantly delectable fusion of flavors. The dressing blended peanut butter, coconut milk, garlic, garlic, jalapeño, maple syrup, and tamarind paste together and was the perfect accompaniment.

Before writing this review, I last tried the recipe for Sweet Soybean Sauce with Noodles, better known as Pad Siew. This simple dish, made with a soy-sauce marinade and stir-fried vegetables, is surprisingly tasty. Among the ingredients is a fish-free sauce (the recipe is in the book!) which substitutes for the traditional fish sauce used in many Thai dishes. It's an optional ingredient in this recipe, but it added a little pizazz to my Pad Siew. And I appreciate having an alternative to fish sauce on hand for all of my other Thai cooking.

Whether you want to impress your friends and family with your cooking prowess or you just enjoy eating great Asian cuisine, I highly recommend The 30 Minute Vegan's Taste of the East. This jewel of a book will inspire and delight you and awaken the creative culinary genius within you.

21 of 24 people found the following review helpful:

2.0 out of 5 stars Seems like it was written in 30 minutes; very disappointing., March 6, 2011

By 

Kevin Smith (Chicago, IL USA) - See all my reviews
(REAL NAME)   

This review is from: The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (Paperback)

I wonder if the writers bothered to eat all of these dishes first...some are so inedible that no one who even tasted them would've dared to include them in a cookbook. After making a dozen of these dishes, I give this book a thumbs down, mainly because of how slapped-together the recipes seem. This is not authentic Indian cooking in any way; vegan or not. It's like they just looked some recipes up online and then slightly modified them without ever trying them once. Out of ten Indian dishes, and one each Thai and Chinese, three were good and the rest ranged from mediocre to boring to just plan disgusting. The directions are often vague (they call for "mustard seeds" sometimes...well, brown or yellow? The two are totally different flavors) and I found that the cooking times were underestimated (most of this stuff takes longer than 30 minutes) and most recipes didn't have nearly enough sauce or spices to cover the main ingredients.

Plus, the writers seem to have ignored some really basic cooking techniques. The dhal on page 5 called for 8 1/2 cups of water. I knew that would be too much, so I reduced it to 6 and it was still way too much. You shouldn't be bale to shoot dhal out of a hose to water your plants with; you should be able to eat it with a fork. The coconut spinach rice on page 10 is the blandest, most tasteless imitation of paste I've ever made out of a cookbook. I tried to spice it up afterwards, but nothing could save it. Worst of all, the cauliflower chickpea subji on page 19 was absolutely inedible. Anyone who cooks with cardamom should know that 1/2 teaspooon is total overkill, but I followed their directions. It turned out exactly like I guessed; bitterly awful. I couldn't eat a single bite. You owe me a medium carrot and half a head of cauliflower dudes.

I have been a huge fan of Indian food for over a decade and been a vegan for the last five years, so I was excited to get this cookbook. I have been adapting recipes from vegetarian Indian cookbooks for awhile and have eaten at almost every Indian restaurant on the famous Devon Avenue here in Chicago, so I'd like to think I know what I'm talking about when I judge Indian food. It's sad, because there are a few good things in here (the mulligatawny, for one), but overall this is money poorly spent. There are other vegan Indian cookbooks out there; my advice is to try any besides this one.

10 of 11 people found the following review helpful:

5.0 out of 5 stars Praise for the latest 30 MINUTE VEGAN!, September 8, 2010

By 

Lisa & Joe - See all my reviews

This review is from: The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (Paperback)

Kudos and gratitude to Mark Reinfeld and Jennifer Murray for 30 MINUTE VEGAN: TASTE OF THE EAST and continuing to transform our culinary reality one incredibly delicious/healthful/creative recipe at a time!

These Asian inspired creations explode with taste and leave us and our friends wanting more. Luckily there are 150 gems in this latest cookbook, so we'll be busy indulging our own palettes and inspiring others' till the last dish has been made...

Lisa and Joe Rich