The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray

only served to the emperor and his family. There is also a black sticky rice, if you can find it, that works well in this dish.
    If You Have More Time
    Try soaking the rice for a few hours before cooking.
    This will speed up the actual cooking time.
    East Meets West: Meditation
    Meditation, which has been bringing peace to the people for thousands of years, is a vast topic. Definitions vary depending upon who you ask, and there are many different forms. In general, meditation involves awareness, concentration, and the calming of restless thoughts. A simple form of meditation is to become aware of your breath and return to it when you find your thoughts wandering. Other forms involve singing, dancing, or chanting. Check out your local holistic magazine or inquire at a yoga studio near you to learn about the meditation scene in your area.

COCONUT ICE CREAM
    Creamy and decadent, and whipped up in just minutes, this quick and easy dessert actually takes quite a bit of time to freeze, but it’s so worth it. Plan ahead and prepare it the night before you wish to enjoy it. If your kitchen is not equipped with an ice-cream maker, check out Appendix C for a Web site where you can order one. Enjoy this ice cream on its own, with some fresh berries, topped with Mango Custard Pudding (page 130), or served alongside Halva (page 35) or Black Rice Pudding (page 81).
    MAKES APPROXIMATELY 1 QUART
     
    2 (14-ounce) cans coconut milk
1 cup mashed bananas
½ cup agave nectar, or sweetener of choice to taste
2 teaspoons vanilla extract, preferably alcohol-free
Fresh berries, optional
    1. Place all of the ingredients except the berries in a blender and blend on high speed for 30 seconds or until the mixture is completely smooth.
    2. Either prepare according to the ice-cream maker’s instructions or if you are without an ice-cream maker, pour the mixture into a glass container and freeze until solid, approximately 6 hours or overnight. Remove from the freezer, transfer to a food processor, and process on high speed until creamy. You can enjoy it now as a soft-serve consistency or return it to the freezer for 2 hours for more of an ice-cream consistency. Serve topped with fresh berries, if desired.

Variations
    • For a fruitier version, blend the coconut milk, agave nectar, and vanilla with 2 cups of fresh mango, papaya, berries, or banana until smooth. Prepare according to the ice-cream maker’s instructions.
    • Add ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, and ¼ teaspoon of ground nutmeg or allspice to the ice cream base, then prepare according to the ice-cream maker’s instructions.

THAI ICED TEA
    Though tea and coconut milk may be plentiful in Thailand, a constant supply of wasteful to-go packaging is not. Therefore, do not be surprised if the street vendor hands you your iced tea in a plastic bag. Yep, a small clear plastic bag filled with ice, sweetened condensed milk, and red Thai tea. You can find Thai tea online and in some supermarkets, but we have found that plain black tea also works well and still gives that classic orange color when combined with the coconut milk.
    MAKES FOUR 12-OUNCE GLASSES
     
    4 cups water
10 tea bags of black tea or red Thai tea
1 cup chilled coconut milk
¼ cup agave nectar
    1. Boil the water in a pot or tea kettle. Remove from the heat and add the tea. Steep for 10 minutes and remove the tea bags. Whisk in the agave nectar and place in the freezer until chilled thoroughly, approximately 20 minutes.
    2. To serve, fill the glasses with ice and add 1 cup of the tea. Slowly pour the coconut milk over the ice to achieve a layered effect. Stir with a spoon or straw before drinking.

FISH-FREE SAUCE
    Fish sauce is used in just about everything in Thailand, and just like kaffir lime and galangal ginger, it adds a flavor that distinguishes itself as Thai. This fish-free sauce is less complicated to prepare than traditional fermented fish sauce ( nam pla ), which involves placing fish in a jar