Tofu, originally from China, and tempeh, originally from Indonesia, are very common in Asian cuisine. In addition, meat other than fish is relatively uncommon, so there are all kinds of vegetarian recipes in Asian cuisine.
If you’re getting bored with your raw diet, it might be time to start traveling – with Ani’s Raw Food Asia. This cookbook will amaze you with raw versions of classic dishes from China, Hawaii, India, Indonesia, Korea, Japan, Thailand, and Vietnam as well as the author Ani Phyo’s inventive East-West fusion recipes.
Chat Mingkwan’s Asian Fusion offers a huge variety of recipes from over a dozen countries – as well as a fascinating look at the similarities and sometimes very subtle differences between their cuisines.
Chop suey, despite its Chinese name, is actually an American recipe, normally made with a mix of meat, vegetables, and bean sprouts. This vegan version uses tofu, bok choy, and spinach, to great effect.
Simply cooking rice in coconut milk instead of water adds a whole new dimension of flavor. Since coconut is a tropical fruit, coconut rice is traditional to southern Indian, southeast Asian, and Latin American cuisines.