Reddit mentions of The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors

I don't want reiterate all the wonderful things others are saying... but... I bring you... my favorite recipe for when I'm craving mac and cheese or alfredo sauce

Also - if you're feeling overwhelmed and want some "normalcy" a lot of asian dishes are already vegan. So have some fun and make some asian meals together. Lots of great recipes in this book.

Best of luck - so glad your wife is ok and that you're both on the road to a healthier lifestyle.

Sure! I made 12 servings for my coop, so most people will probably want to scale down. You're going to want to make everything and serve each serving over ~ 1 cup rice then drizzle the sauce over the top.

The tofu is this recipe but I used the same amount of glaze for 3 blocks of tofu (so 1/3 the glaze to tofu ratio).

Many of the sides are from this great cookbook, but here are my cooking notes:

Earlier in the week make:
- Kimchi

- Daikon from this recipe
Day of:
1 garlic clove, grated
2 tablespoons dark sesame oil
1 tablespoon maple syrup
½ teaspoon chili paste, such as Gochujang
14 ounces enoki mushrooms
Whisk together the soy sauce, garlic, 1 tablespoon sesame oil, syrup, and chili paste in a small dish.
Remove any root ends from the mushrooms. Separate 1/3 of the mushrooms and set aside. Chop the remaining mushrooms into small pieces. Heat the olive oil over medium-high in a medium skillet. Add the chopped mushrooms and cook for 1 minute. They will begin to soften. Pour in the soy sauce dressing and continue to cook and stir as the dressing thickens slightly. Turn the heat to low to keep the mushrooms warm while you prepare the other ingredients.

2 tablespoons toasted sesame oil
4 peeled, cut into long matchstick-size pieces carrot
Kosher salt, freshly ground pepper
Heat oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with salt and pepper.

350g English spinach (or baby spinach)
1 tsp fine sea salt, to add to the water
6 cups water, to boil
2.Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
squeeze the spinach to remove excess water.
Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.
Heat 3 tablespoons toasted sesame oil in a large nonstick skillet over medium heat. Add 3 chopped garlic cloves and cook, stirring, until fragrant, 1 minute. Add spinach, 2 tablespoons reduced-sodium soy sauce, and 1 teaspoon distilled white vinegar. Stir to combine; season with kosher salt, sesame seeds, and freshly ground black pepper.

8 oz Shiitake mushrooms
2 tbs rice vinegar
1 tbs dark brown sugar
2 tbs soy sauce
2 tbs sesame oil
canola oil
pan fry shrooms in oil then add other ingredients

Cut 2 medium zucchinis into matchstick-size pieces. Heat 4 tablespoons toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add zucchini; cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).

6 mini cucumbers
4-6 radishes
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 large garlic cloves, minced or puréed
2 to 3 scallions, minced
1 tablespoon toasted sesame seeds
Salt to taste
Toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with other seasonings of the vinegar and sesame oil mixture.Mix 2 tablespoons toasted sesame seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl; set aside.
Cook 3 cups mung bean sprouts in a large pot of boiling salted water until soft but not mushy, 3-4 minutes. Drain well. Transfer to a medium bowl. Add 2 teaspoons toasted sesame oil; toss to coat. Season with sesame mixture and gochugaru (coarse Korean red pepper powder).

Gochujang sauce:
4 tbsp Gochujang (Korean chilli paste)
4 tsp rice wine vinegar
2 tbsp soy sauce or tamari for GF version)
2 tbsp toasted sesame oil
2 tbsp maple syrup (or sugar dissolved in soy sauce)
2 small garlic clove, finely grated