Asian Recipes
seaweed salad
Easy to eat (not too much chewing) and easy to make, this tasty and hearty salad/slaw is a great way of getting extra calcium into your diet (bok choy, nappa cabbage and sesame seeds all have lots of calcium!).
I threw this together in the morning on my way to school. It’s taste reminds me of General Tso’s chicken or perhaps Bulgogi. I made it very spicy, but it would definitely be possible to make it less. Also, try substituting the tamari for miso paste to make a stickier, more sauce like dressing.
This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.
This is a very fast, very easy recipe. And it keeps just about forever.
Has a really delicious and authentic noodle flavour, so quick and easy to make, and SOOO delicious. i love it!
Here is a kimchi recipe that I’ve used a few times modified, but I’m copying the original right out of the book in case anyone wants to try it. When I made it myself, I don’t have a food scale, and I didn’t measure the veggies. I also used only a sprinkle of hot pepper powder, because I’m not too fond of spice, and instead added two whole dried hot peppers as the veggies pickled.
We have summer all year round in this part of the world, “Rojak” ( Malay word meaning : everything being mixed together) is an especially refreshing and appertizing dish. It’s sweet and sour,yet at the same time savoury and spicy. Enjoy!
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
We love this on Raw Nori Rolls or just dip veggies in. Very easy and yummy!
This is currently our favorite meal! It is pretty basic and can be altered to fit your own taste. The dressing is also great as a dip for veggies. I have also served the cut up veggies with romaine lettuce and ‘thai coleslaw’ dressing for a variety of lettuce wraps. Always a big hit! A friend shared these recipes with me and I believe they came from Matt Amsden/RAWvolution.
A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
These are so delicious! The first time I made them I just threw in whatever I had around, but they were so good that I’ve made them several times since using the exact same ingredients. Enjoy!
This is a variation on a traditional Japanese cucumber salad, which features a vinegar dressing. This version, inspired by Renée Loux, adds a Japanese citron juice called yuzu, among other things. If you don’t have yuzu, you can substitute lemon juice and a touch of wasabi. Best served chilled.
I was watching an episode of Seinfeld called “The Chinese Restaurant”, and experienced a big craving for some kind of greasy Chinese food, like my favorite udon noodles. With this in mind, I went into my kitchen to open up a young coconut to drink, and found the meat, which I had planned to blend with the water, to be very firm. That’s when the gears started turning and I came up with this, which turned out delightfully similar to the oily Chinese variety, for those moments when you’re all, “I’VE GOTTA HAVE ME SOME LO MEIN!!!” Now to the recipe.
I used to make this the cooked way. It was great like this too. As for the ingredients I pretty much do it by eye. So add more to your liking. My fiancee suggested puting it in the dehydrator to soften the beans. I will try that too next time.
This is very quick, very easy, and very nice when you’re craving an oriental type flavour. Keep in mind these measurements are estimates, so taste as you go.
The lemon makes the dish pop wonderful flavors in your mouth. Very, very delicious!
Before switching to a raw, vegan diet, I was a huge fan of sushi. This roll has become a weekly staple, served with Braggs for dipping. Based on a recipe found in RAWVolution (the orignal called for daikon and a different kind of sprouts, but I was having trouble finding daikon and the sprouts so I came up with this variation).
Like the stuff in the sushi bar. That stuff comes from a giant vat shipped from Asia, and has cooked oils and sugar, so your will be much fresher and healthier!
I was craving this special type of miso that we used to eat in the summertime in Japan. It was a little sweet, with barley, and sometimes chopped veggies in it,and we would spread it on cucumbers.The miso by itself wasn’t substantial enough, so I just mixed in some nut meal (brazil nuts).
A great twist on salad that is filling and easy to make – takes me less than 5 minutes!
a simple salad
We eat variations of these wraps on any given day. Wraps are quick and easy to make and fun to eat. Just put your choice on ingredients in the leaf, fold it over, dip it in the sauce and enjoy!
K. heres one of my favorite dishes. To compliment or just by itself, Yumm.. No dehydrator or complications. Its great for making your favorite sushis or adding to your favorite mexican or asian dishes. Based on Sarma’s Sushi rice I’ve made a few mods and variants of this. K. Basic Idea. Pine-nuts are out of this world here in Mexico at a whopping 800 pesos a kilo sheesh! So I substitute for coconut..
