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Table of Contents

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Features

Columns
CulinaryExperiencethismonth.

ThaiRice:HowMuchDoYou WhatsCooking?4 FindoutwhatsupwiththeVegan Know?14


ByJillNussinow,MS,RD

Thailandhasanincrediblevariety ofrice.Learnaboutafewofthe morepopulartypesandgetJills recipeforblackricepudding.

VeganCuisine&theLaw: ThePooponBigChicken30
ByMindyKursban,Esq.&Andy Breslin

SmallBites,BigFlavors17
ByRobinRobertson

NoThaimealiscompletewithout afewsmallbitesthatpacka wallopofflavor.

Readaboutthelinkbetween climatechange,waterpollution, bigchicken,andwhatsgoingonin thelegalworldaboutit.

ComfortFoodFusion20
ByMadelynPryor

FromtheGarden:AThai KitchenGarden33
ByLizLonetti

Madelynsharessomeeasyto makeThairecipesthataresoul satisfyingandfuntomake.

KaffirlimesandotherThaistaples maynotalwaysbeeasytofind, unlessyougrowntheminyour owngarden.

HeartHealthyThaiPizza Pies22
ByMarkSutton

TheVeganTraveler:South Florida36
ByChefJasonWyrick

PadThaipizzaandapineapple dessertpizza?Yum!Marktakesus stepbystepthroughhispizza creationprocess.

ChefJasonjourneystoJacksonville, PalmBeach,Ft.Lauderdale,and Miami.Readabouthistravelsand thegreat,andnotsogreat,food.

SustenanceandSquirtGuns: Marketplace9 GottaLoveThaiFood!27


ByLaDivaDietitian

WhatdoBuddhism,food,and squirtgunshaveincommon?

Getconnectedandfindoutabout veganfriendlybusinessesand organizations. seethefollowingpagesfor interviewsandreviews

A Taste of Thai

February 2013|1

Table of Contents 2 FeaturesContd.


TheLonestarVegetarian ChiliCookoffReport40
ByJasonWyrick

ColumnsContd.
RecipeIndex79

Austinisoneofmyfavoritecities, especiallywhenIamaskedtobea MakingCurryPaste80 chilicookoffjudgethere!Read Makingcurrypastescanbeas abouttheworldspremiervegan complexorassimpleasyouwant chilicookoff. ittobe.

Alistingofalltherecipesfoundin thisissue,compiledwithlinks.

ThaiIngredients44
ByJasonWyrick

Interviews

BigBaldMike,theStrongest Checkoutthelistofsomeofthe moreuncommoningredientsused VegetarianintheWorld55 inthisissue. Withaheartasbigashisarms, Mikeiswinningtheworldoverand Salty,Sweet,Spicy,Sour,& provingthatvegansare Bitter50 powerhousesofgood.
ByJasonWyrick

ThefivequintessentialThaiflavors KristinLajeunesseofWill needtobebalancedforthe TravelforVeganFood59


perfectmeal,butwheredothose flavorscomefrom?

VeganSubstitutionsfor QuintessentialThai Ingredients53


ByJasonWyrick

Everthoughtaboutdoingavegan roadtrip?Kristindiditandthen some,visitingoverfourhundred veganeateriesduringheryearlong journey.

CherylDurzyandJohnSalley NotallThaiingredientsareeasyto ofTheVeganVine63


findoutsideofSoutheastAsiaor specialtymarkets.Plus,manyof themarentevenclosetobeing vegan.Findouthowtoreplace thoseflavorswithkinder,easierto findfare.

Whosaysbeingveganisntfun? CherylandJohnsharetheir experiencesgettingTheVegan Vinelineofwinesofftheground.

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February 2013|2

Table of Contents 3 Reviews


BookReview:ATasteof Europe65
ByJasonWyrick

TheVeganVineWines 75
ByJasonWyrick

Goodrecipesthatareelegant, simple,andcapturetheflavorsof aregion.

Veganwinesthataregreatfor beginnersandexperiencewine drinkersalike.

BookReview:VeganEats World67
ByMadelynPryor

OrganicGourmetMisoand VeggieBouillon77
ByMadelynPryor

Asolidbookshowcasingthe authorsspinonworldcuisine.

BookReview:Freshfrom theVeganSlowcooker69
ByMadelynPryor

Interestingmisowithlowsodium optionsandveggiebouillonwitha twist.

Hot,delicious,andreadyfor dinner!

BookReview:NutButter Universe71
ByMadelynPryor

Somuchmorethanpeanutbutter andjelly.

BookReview:Veganforthe Holidays73
ByMadelynPryor

Tastytreatsfortheendofthe yearholidays.

A Taste of Thai

February 2013|3

The Vegan Culinary Experience


Thai!February2013
PublisherJasonWyrick EditorsEleanorSampson, MadelynPryor NutritionAnalystEleanorSampson WebDesignJasonWyrick GraphicsJasonWyrick ReviewersMadelynPryor JasonWyrick ContributingAuthorsJasonWyrick MadelynPryor LizLonetti SharonValencik MarkSutton BryannaClarkGrogan JillNussinow MartyDavey RobinRobertson MindyKursban AndyBreslin PhotographyCredits

Whats Cooking?
Balance is acornerstoneofThai cooking(althoughtosomeonewho canttolerateanyheat,thebalanceof aThaidishmaybenowheretobe seen!).Theinterplayofsalty,sweet, spicy,bitter,andsourfloatsthrough thecuisine,influencingeverydishand everymeal.Icutmyteethasachef withThaifood,notknowingatthetimethatIwaslearninghowto makeoneofthemostrefinedcuisinesintheworld.Refined, however,beliestheplayfulnessthatalsosurroundstheart.Itsa cuisinethatshowscareinpreparationandingredients,yetthereis afreedomtoit,abalancetothecareifyouwill,thatisexpectedof Thaicooks.Youdonotneedtoaddexactlysevenclovestoadish justbecausearecipecallsforit.Youcanaddjustwhatyouthink youneed,totaste,usingarecipeasaguidelineandnotarule.That wayofcookingisgoodadviceinanykitchen,thoughitsometimes getslostinmoreformalizedsettings. Therecipesinthisissueareabitmoreinvolvedthannormal.Thai dishescanhavealotofingredientsandtherearerustictraditions thataretimeconsuming,butproduceoutstandingmeals.Dont worryaboutbangingoutacurrywithamortarandpestleifyou donthavethetimeorpatience.Thereareplentyofshortcuts talkedaboutintherecipesandhavingfuninthekitchenisjustas importantasthefinishedresult.Findyourownbalancebetween yourpatienceandtheartofThaicuisineandyouwillhaveatruly spectacularmeal. Eathealthy,eatcompassionately,andeatwell!

CoverPageJasonWyrick
RecipeImagesJasonWyrick MadelynPryor MilanValencikof MilanPhotography BryannaClarkGrogan JillNussinow MarkSutton LizLonetti Restaurant/Wildlife PhotosJasonWyrick ChiliCookoffPhotosJasonWyrick Algalbloom,Thaibasil,GNUFreeDocumentation riceworker,waterLicense fight Blackrice,currytree,PublicDomain galangal,ginger,monks, che Kaffirlime,lemongrass,CreativeCommons riceplant,novicemonks, BigBaldMikeCourtesyofBigBaldMike KristinLajeunesseCourtesyofKristinLajeunesse VeganVineCourtesyofCherylDurzy

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Contributors
JasonWyrickChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegan cateringcompany,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhas beenregularlyfeaturedonmajortelevisionnetworksandinthepress.Hehasdone demoswithseveraldoctors,includingDr.NealBarnardofthePCRM,Dr.John McDougall,andDr.GabrielCousens.ChefWyrickwasalsoaguestinstructorintheLe CordonBleuprogram.HehascateredforPETA,FarmSanctuary,FrankLloydWright, andGoogle.HeisalsotheNYTimesbestsellingcoauthorof21DayWeightloss KickstartVisitChefJasonWyrickatwww.devilspice.comand www.veganculinaryexperience.com.

MadelynPryorMadelynisaloverofdessert,whichshecelebratesonherblog, http://badkittybakery.blogspot.com/.Shehasbeenmakingherowntastydessertsfor over16years,andeatingdessertforlongerthanshecarestoadmit.Whensheisntin thekitchencreatingnewwondersofsugarygoodness,sheischasingafterherbad kitties,orreviewingproductsforvariouswebsitesandpublications.Shecanbe contactedatthebadkittybakery@gmail.comormadelyn@veganculinaryexperience.com. BryannaClarkGroganAuthorof8vegancookbooks,Bryannahasdevotedover40 yearstotasty,healthfulcooking,23asavegan.Shewasafrequentcontributorand reviewerforVegetarianTimesmagazinefor5years,and,morerecently,wroteand publishedasubscriptioncookingzine,VeganFeast,for5years.Sheismoderatorofthe VegsourceNewVegetarianforum.Bryannahasconductedcookingworkshopsand classeslocally(includinga5dayVeganCookingVacationonbeautifulDenmanIs.),and atnumerousvegetariangatheringsinNorthAmerica.Bryannasrecipesappearinthe TheVegFeastingCookbook(SeattleVegetarianAssociation);onDr.AndrewWeil's websites;inNoMoreBull!byHowardLyman;andinCookingwithPETA.Bryannaalso developedtherecipesforthegroundbreakingbook,Dr.NealBarnard'sProgramfor ReversingDiabetes. RobinRobertsonAlongtimevegan,RobinRobertsonhasworkedwithfoodformore than25yearsandistheauthoroftwentycookbooks,includingQuickFixVegan,Vegan Planet,1,000VeganRecipes,VeganFire&Spice,andVeganontheCheap.Aformer restaurantchef,RobinwritestheGlobalVeganfoodcolumnforVegNewsMagazineand haswrittenforVegetarianTimes,CookingLight,andNaturalHealth,amongothers. RobinlivesinthebeautifulShenandoahValleyofVirginia.Youmaycontactherthrough herwebsite:www.robinrobertson.com.

A Taste of Thai February 2013|5

Contributors
MindyKursban,Esq.MindyKursbanisapracticingattorneywhoispassionateabout animals,food,andhealth.Shegainedherexperienceandknowledgeaboutvegan cuisineandthelawwhileworkingfortenyearsasgeneralcounselandthenexecutive directorofthePhysiciansCommitteeforResponsibleMedicine.SinceleavingPCRMin 2007,Mindyhasbeenwritingandspeakingtohelpothersmaketheswitchtoaplant baseddiet.Mindywelcomesfeedback,comments,andquestionsat mkursban@gmail.com. JillNussinow,MS,RD,TheVeggieQueenJillisaRegisteredDietitianandhasa MastersDegreeinDieteticsandNutritionfromFloridaInternationalUniversity.After graduating,shemigratedtoCaliforniaandbeganaprivatenutritionpracticeproviding individualconsultationsandworkshops,specializinginnutritionforpregnancy,new mothers,andchildren.YoucanfindoutmoreaboutTheVeggieQueenat www.theveggiequeen.com. LizLonettiAsaprofessionalurbandesigner,LizLonettiispassionateaboutbuilding community,bothphysicallyandsocially.ShegraduatedfromtheUofMNwithaBAin Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenix PermacultureGuild,anonprofitorganizationwhosemissionistoinspiresustainable livingthrougheducation,communitybuildingandcreativecooperation (www.phoenixpermaculture.org).Alongtimeadvocateforbuildinggreenerandmore interconnectedcommunities,Lizvolunteershertimeandtalentforotherlocalgreen causes.Inhersparetime,Lizenjoyscookingwiththeveggiesfromhergardens,sharing greatfoodwithfriendsandneighbors,learningfromandteachingothers.Tocontact Liz,pleasevisitherblogsitewww.phoenixpermaculture.org/profile/LizDan. SharonValencikSharonValencikistheauthorofSweetUtopia:SimplyStunningVegan Desserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlya rabbitandadog.Shecomesfromalineageofartisticchefmatriarchsandhasbeen bakingsinceagefive.Sheisworkingonhernextbook,WorldUtopia:Deliciousand HealthyInternationalVeganCuisine.Pleasevisitwww.sweetutopia.comformore information,toaskquestions,ortoprovidefeedback.
A Taste of Thai February 2013|6

Contributors
AndrewBreslinAndrewBreslinistheauthorofMother'sMilk,thedefinitiveaccountof thevastglobalconspiracyorchestratedbythedairyindustry,whichsecretlycontrols humanitythroughmindcontrollingsubstancescontainedincowmilk.Inalllikelihood thisisahilariousworkofsatyricfiction,butthenagain,youneverknow.Healsoauthors theblogAndyRants,almostcertainlythebestblogthatyouhaveneverread.Heisan avidbookrevieweratGoodreads.HeworkedatPhysiciansCommitteeforResponsible MedicinewithMindyKursban,withwhomheoccasionallycollaboratesonprojects concerninglegalissuesassociatedwithhealthandfood.Andrew'sfictionandnonfiction haveappearedinawidevarietyofprintandonlinevenues,coveringanevenwider varietyoftopics.HelivesinPhiladelphiawithhisgirlfriendandcat,whoarenotthe sameperson. MarkSuttonMarkSuttonhasbeentheVisualizationsCoordinatorfortwoNASAEarth SatelliteMissions,aninteractivemultimediaconsultant,organicfarmer,andhead conferencephotographer.Hesdevelopedmediapublishedinseveralmajormagazines andshownorbroadcastinternationally,producedDVDsandwebsites,edited/managed avegancookbook(NoMoreBull!byHowardLyman),workedwith/fortwoNobelPrize winners(onGlobalClimateChange),andhelpedcreateUNPeaceMedalAwardwinning precollegecurriculum.Avegetarianfor20years,thenveganthepast10,Marksthe editoroftheMadCowboyenewsletter,anavidnaturephotographer,gardener,and environmentalist.Oilfreeforover5yearsandauthorofthe1stveganpizzacookbook, hecanbereachedat:msutton@hearthealthypizza.comand http://www.hearthealthypizza.com MilanValencikMilanValencikisthefoodstylistandphotographerofSweetUtopia: SimplyStunningVeganDesserts.Hiscompany,MilanPhotography,specializesinartistic eventphotojournalism,weddings,andothertypesofphotography.Milanisalsoafine artistandmusician.MilanisoriginallyfromCzechRepublicandnowlivesinNJ.Formore informationaboutMilan,pleasevisitwww.milanphotography.comor www.sweetutopia.com. EleanorSampsonEleanorisaneditorandnutritionanalystforTheVeganCulinary Experience,author,andanexpertveganbakerwithaspecialtyindeliciousvegansweets (particularlycinnamonrolls!)YoucanreachEleanorat Eleanor@veganculinaryexperience.com.

A Taste of Thai

February 2013|7

About the VCE


TheVeganCulinaryExperienceisaneducationalveganculinary magazinedesignedbyprofessionalveganchefstohelpmake vegancuisinemoreaccessible.PublishedbyChefJasonWyrick, themagazineutilizestheelectronicformatofthewebtogo beyondthetraditionalcontentofaprintmagazinetooffer classes,podcasts,aninteractivelearningcommunity,andlinksto articles,recipes,andsitesembeddedthroughoutthemagazineto makeretrievinginformationmoreconvenientforthereader. TheVCEisalsodesignedtobringveganchefs,instructors, medicalprofessionals,authors,andbusinessestogetherwiththe growingnumberofpeopleinterestedinvegancuisine. Eathealthy,eatcompassionately,andeatwell.

Become a Subscriber
SubscribingtotheVCEisFREE!SubscribershaveaccesstoourLearningCommunity,backissues,recipe database,andextraeducationalmaterials. Visithttp://veganculinaryexperience.com/VCESubscribe.htmtosubscribe.
*PRIVACYPOLICYContactinformationisnever,evergivenorsoldtoanotherindividualorcompany

Not Just a Magazine


MealService
TheVeganCulinaryExperiencealsoprovidesweeklymealsthatcoincidewiththerecipesfromthemagazine. ShippingisavailableacrosstheUnitedStates.Raw,glutenfree,andlowfatdiabeticfriendlyoptionsare available.Visithttp://veganculinaryexperience.com/VCEMealService.htmformoreinformation.

CulinaryInstruction
ChefJasonWyrickandmanyofthecontributorstothemagazineareavailableforprivateculinaryinstruction, seminars,interviews,andothereducationalbasedactivities.Forinformationandpricing,contactusat http://veganculinaryexperience.com/VCEContact.htm.

An Educational and Inspirational Journey of Taste, Health, and Compassion


A Taste of Thai February 2013|8

Marketplace
WelcometotheMarketplace,ournewspotforfinding vegetarianfriendlycompanies,chefs,authors,bloggers, cookbooks,products,andmore!OneofthegoalsofTheVegan CulinaryExperienceistoconnectourreaderswithorganizations thatproviderelevantproductsandservicesforvegans,sowe hopeyouenjoythisnewfeature! ClickontheAdsEachadislinkedtotheappropriate organizationswebsite.Allyouneedtodoisclickontheadto takeyouthere. BecomeaMarketplaceMemberBecomeconnectedbyjoining theVeganCulinaryExperienceMarketplace.Membershipis availabletothosewhofinanciallysupportthemagazine,to thosewhopromotethemagazine,andtothosewhocontribute tothemagazine.ContactChefJasonWyrickat chefjason@veganculinaryexperience.comfordetails!

CurrentMembers
BadKittyCreations GoDairyFree.org RobinRobertson (www.badkittybakery.blogspot.com)(www.godairyfree.org) (www.robinrobertson.com) BryannaClarkGrogan SweetUtopia MilanPhotography (www.milanphotography.com) (www.bryannaclarkgrogan.com) (www.sweetutopia.com) JillNussinow,MS,RD HeartHealthyPizza LaDivaDietitian (www.theveggiequeen.com) (www.hearthealthypizza.com)(www.ladivadietitian.com) Nonprofits VeganOutreach RationalAnimal FarmSanctuary (www.veganoutreach.org) (www.rationalanimal.org) (www.farmsanctuary.com) ThePhoenixPermactultureGuild(www.phoneixpermaculture.org)
A Taste of Thai February 2013|9

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A Taste of Thai

February 2013|10

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A Taste of Thai February 2013|11

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A Taste of Thai February 2013|12

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A Taste of Thai

February 2013|13

Thai Rice: How Much Do You Know?


By Jill Nussinow, MS, RD, aka The Veggie Queen
Iamnotariceexpertwhichbecamepainfully apparentasIstartedresearchingthesubject.I knewthatriceisastapleinThailandandother Asiancountries.Didyouknowthatricefeedsone inthreepeoplethroughouttheworld?Andthat90 percentofthericegrowncomesfromAsia? IamprovidingabriefoverviewofThairice.Ihave leftalotoutherebutwantedtogiveyouataste andsometidbitstochewon. WhenIthinkofThairice,Iautomaticallythink WHITErice:thefragrantJasminericefoundinThai restaurantsintheUS.Truthbetold,thereare manykindsofriceinThailand.Althoughthemost commonlyeaten,andcelebrated,isJasmine,you caneasilyfindothersinyourlocalAsianornatural foodstore. TheThaipeoplealsolikestickyrice:white,purple andblacktousefordesserts.Seerecipebelow. MarieSimmons,authorofTheAmazingWorldof Ricecookbook,whenaskedaboutThairicesaid, MostJasminericegrowsinThailand.Theyalso growitinTexas.KasmaLohaunchitmyThai cookingteacherhatestheTexasrice.Lookherup,

sheknowsalotaboutrice. KasmaLohaunchit,aThainative,andauthorof ThaiFoodandTravelwebsiteknowsmoreabout ricethanmostpeople.Sheoffersawealthofrice information.Shepointsoutaveryimportantfact thatlikelymanyofushavenotconsidered:rice beinganagriculturalcropisinfluencedbywhere andhowitisgrown.Jasminericefromthe NortheastofThailandisnotthesameasthe jasminericegrowninanotherarea(shesays, jasminericeis,therefore,notjustjasminerice: whereitisgrownisveryimportant.TheChinese knowthisandThaisknowthis,butmany Americanshaveyettounderstandthedifference),

A Taste of Thai

February 2013|14

andcertainlynotthesameasJasminericegrownin Texas. Shegoeson,Asforthejasminericegrowninthe muchmoretemperateclimatesofFloridaand Texas,youmightaswellforgetititsimplyisno longerjasminerice.Thailandholdsthepatentfor jasminerice,soitsunlikelyanywaythattherice growninthesetwostatescanclaimtobetruehom malijasminerice. Lohaunchitalsowrites,IreadinabookonThai foodhistorythatThailandhassome3,500varieties ofricewithinherborders,bothwildandcultivated. Wow!Thatsastounding!Butwaittillyouhearthis: Thesamepassagerevealsthatthereareasmany as120,000varieties,bothwildandcultivated, worldwide!Now,thatsunfathomabletothe averagecitizenofMiddleAmericawhomayknow riceonlyintheformofUncleBensconvertedor thathighlyprocessedstuffcalledMinuteRice. Thankfully,manyofusknowmorethanLoha unchitthinks.HerfavoritebrandofThairiceis GoldenPhoenix,availableinAsianstores,usuallyin 5poundorlargerbagsinbothwhiteandbrown.I havenotyettrieditbecauseIprefertobuyorganic ricefromLotusFoodsorAlterEco,orriceinbulk.I mustsaythatimportedjasminericeismuchtastier andcooksbetterthanAmericanrice. HereiswhatLotusFoodssaysaboutitsbrown jasminerice:Consideredthepremiumriceofchoice inThailand,thepoeticallynamedJasmineRiceis alsoreferredtoas"fragrantrice"duetoitsfloral aromaandflavor.Whencooked,thislonggrain brownriceisdistinguishedbyitsmoistandtender, slightlystickytexturethesoftestbrownriceyou mayevertaste!The10%ricebrangivesour OrganicBrownJasmineRiceitslighttancolorand oatlikeflavor.Itcooksin35minutes(andhalfthat timeinthepressurecooker).AlterEcoofferswhite

harvestingriceseedlings

jasmine(HomMali),red(KhaoDengRubyRed)rice andThaistickypurplericewhichIusefordessert. TheyusedtoselllonggrainThaiblackrice,too. InyourfavoriteAsianstore,youmightfindmany morevarietiesofricealthoughtheyareoften labeledinaforeignlanguagesoyoumightneedto askwhattheyareandhowtocookthem.Mostrice issteamed,cookingitbyputtingitinacontainer aboveboilingwater,usingaricecooker(Thai peopledonotapproveofthis),stovetopor pressurecooking. The difference betweenthe whiteand coloredrice, including brown,is blackrice thatthe darkeronesarewholegrainrice.Thewhitericehas hadtheouterhullandbranremoved.Youprobably alreadyknowthatIwillsuggesteatingwholegrain riceforhealth.Ialsoloveitforthenuttyflavorand firmertexture.LatelyIhaveoftenbeensoakingmy riceovernightorlongerwhichmakesthericeturn outbetterbyusinglesswaterandcuttingcooking timeinhalf.Lohaunchitrecommendssoakingfor 22hourswhichincreasesnutrition.

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Thesamecannotbesaidofthepurplestickyrice whichis,wellstickywhichiswhyitmakessuchan amazingdessert.Thetraditionaldessertisusually servedwithslicedmango.Iliketoserveitplain. YoucanmakethisThaiStickyRicePuddingwith coconutwater,asshown,orfullfatorlitecoconut milkforaricherdish.Icookitinthepressure cookerbutyoucancookitinapotontopofthe stove,ifyouprefer.Itwilltakedoubletheamount oftimeandneedabout25%moreliquidwhichis easilymonitoredduringthestovetopsimmering. ThisisasimpleandtastyendtoaThaiinspired meal. TheAuthor Jillusuallymakesriceonceaweek ormore,switchingbetween Jasmine,Basmati,black,pink,and othercolorsofwholegrainrice. Herfavoritewaytocookitisin thepressurecookerbecauseit takeshalfthetime.Youcanvisit Jillatwww.theveggiequeen.com.

Purple or Black Sticky Rice Pudding


Serves68 Thispuddingcanbemadewithpurpleorblacksticky rice.ItmightalsoworkwithwhitestickyricebutI haventyettriedit.Theyaredifferent.Thewhole grainblackstickyricehasmorefiberandislesssticky, anditswhatIprefertouse.Itdoes,though,take abouttwiceaslongtocookbutitsworthit.Thisisa specialtreat,especiallyservedwithfreshberries, summerfruitorthemoretraditionalmango.(Ihave notyettriedmakingitwithsoakedricesocannot reportonhowitturnsout.) 15minutesforpurplericeor30minuteshigh pressureforblackrice;naturalpressurerelease 1cuppurpleorblackstickyrice 2cupscoconutwaterorcoconutjuice Pinchofsalt cupagaveormaplesyrup cupsoy,riceorothernondairymilk 1teaspoonvanillaextract Combinerice,(liquid)coconutwaterorjuiceandsalt inthepressurecookerandbringtohighpressure overhighheat.Lowertheheatandcookfor30 minutesathighpressure.Removefromtheheatand letthepressurecomedownnaturally. Removethelid,tiltingitawayfromyouandaddthe agave,milkandvanillaextract.Letcoolabit.Top withfruit,ornot.
FromTheNewFastFood:TheVeggieQueenPressureCooksWhole FoodMealsinLessthan30MinutesbyJillNussinow,MS,RD


February 2013|16

A Taste of Thai

small

bites, BIG FLAVORS


Two Celebrated Thai Appetizers
by Robin Robertson

Tome,theresnothingthatquitecomparestoThai food,acuisinethatfeaturesarefinedblendingof hot,sour,sweet,salty,andbittertocreateflavors thatmanypeoplefindalmostaddictive. TwoofmyfavoriteThaiappetizersshowcasethe uniqueflavorpalettefoundinThaicuisine.The firstiscalledmiangkam,whichconsistofamixture ofpeanut,ginger,chile,andlime,allwrappedina leaf(traditionallyawildpepperleaf)andeatenin onebite.Theconcentrationofboldelementsislike aburstofflavorfireworksinyourmouth.Fromthe pungenttangoflime,ginger,andscalliontothe chileheat,coconutsweet,andpeanutcrunch, miangkamencompassesanidealbalanceof flavorsandtexturesthattypifiesThaicuisine,allin onetinyleafwrappedpackage.Sincewildpepper leavescanbedifficulttofind,Iliketoservemiang kamusingBelgianendiveleavesarranged aestheticallyonindividualplateswithasmall amountofeachofthefillingingredientsandsauce inthecenterofeachleaf.InsteadofBelgian endive,youcaninsteadusebabyspinachleavesor piecesofleaflettuce. Perhapslessexotic,butnolessdelicious,isthe satay,anotherskeweredappetizerthatcanbe foundonstreetcartsandThairestaurantmenus alike.Traditionallymadewithmeat,the preparationisanaturalforvegetablessuchas eggplantandmushrooms.Itisalsosensational whenmadewithseitan.Servedwithaluscious peanutsauce,sataysaretypicallyservedasan appetizer,buttheyalsomakeagreatmaindish. Andlikemiangkam,sataysarealsoafunand flavorfuloptionwhenentertaining.
A Taste of Thai

Miang Kam
Servethiseasyandunusualappetizerasaprelude toaThaimeal.Wildpepperleaves(baichaplu) canbefoundinAsianmarkets,butBelgianendive orbabyspinachleavesprovidemoreaccessible alternatives. Serves:4 Ingredients Sauce: cupshreddedunsweetenedcoconut, toasted cupunsaltedroastedpeanuts 3tablespoonstamarisoysauce 2tablespoonspalmsugarorothernatural sugar 1tablespoonmincedscallion
February 2013|17

1teaspoongratedginger cupwater Leaves: 24Belgianendiveleaves(orspinach,leaf lettuce,orwildpepperleaves) Filling: 3smallThaichiles,cutintoverythinrounds 1freshlime,slicedandfinelychopped, includingpeel cuproastedpeanuts,crushed cupunsweetenedshreddedcoconut, toasted cupfinelymincedscallion 2tablespoonsgratedginger 1/3cupchoppedcilantroleaves Instructions Combineallofthesauceingredientsina smallsaucepanandbringtoaboil.Reduce theheattolowandsimmerfor10minutes tothicken. Removefromheatandsetasidetocool slightly.Transfertoablenderorfood processorandblenduntilsmooth.Transfer toasmallservingbowlandplaceonalarge servingplatter. Onthesameservingplatter,arrangethe leavesandasmallamountofeachofthe fillingingredientsinamoundoneachleaf. Alternatively,arrangesixleaveswitha moundofthefillingingredientson individualsaladplates.Topeachwitha smallamountofsauceorservethesauce alongsideinaseparatesmallbowl. Toeatmiangkam,placeafillingtopped leafinyourhand,topwithasmallspoonful ofsauce,andeatitinonebite.Repeat.

Vegetable Satays with Peanut Sauce


SatayswithpeanutsauceareapopularThai appetizer.Besuretosoakthebambooskewersin coldwaterfor30minutestopreventthemfrom burning.Insteadofgrillingorbroiling,thesatays mayinsteadberoastedonabakingsheetina425 degreeFoven. Serves:4 Ingredients Sauce: cupunsweetenedcoconutmilk 2tablespoonspeanutbutter 1tablespoonmincedfreshginger 1clovegarlic,minced 1tablespoonnaturalsugar 1tablespoontamarisoysauce 1tablespoonfreshlemonjuice SpiceMix: teaspoongroundcoriander teaspoongroundcumin teaspoonnaturalsugar teaspoonsalt teaspooncayenne SatayVeggies: 2Japaneseeggplants,halvedorquartered lengthwiseandcutintoinchslices 2Portobellomushroomcaps,cutinto1 inchchunks 1largeredbellpepper,halvedlengthwise, seeded,andcutinto1inchpieces 2tablespoonstoastedsesameoil 4leavesleaflettuce

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Instructions Inabowlorfoodprocessor,combinethe coconutmilk,peanutbutter,ginger,garlic, sugar,tamari,andlemonjuice.Blenduntil smooth.Transfertoasaucepanandsimmer onlowheatuntilslightlythickened,stirring frequently,about10minutes.Setaside. Inasmallbowl,combinethecoriander, cumin,sugar,salt,andcayenne.Setaside. Preheatthebroilerorgrill.Placethe eggplant,bellpepper,andmushroom piecesinalargebowlanddrizzlewiththe oil.Tosstocoat.Sprinklethevegetables withthereservedspicemixture,tossingto coat.Pressanyremainingspicemixture fromthebottomofthebowlintothe vegetablessothespicesadhere. Threadthevegetablesontotheskewers andplacethemunderthebroileroronthe grilluntilsoftenedandwellbrowned,5to7 minutesperside. Arrangetheskewedvegetablesonplates linedwithlettuceleaves.Drizzlethe skewerswithsomeofthepeanutsauceand dividethereservedpeanutsauceamong4 smalldippingbowlsandplacethemonthe plateswiththeskeweredvegetables.Serve atonce.

TheAuthor RobinRobertsonistheauthorof morethantwentycookbooks, includingQuickFixVegan,Fresh fromtheVeganSlowCooker, VeganPlanet,1,000Vegan Recipes,VeganFire&Spice,and VeganontheCheap.Herlatest bookisentitledNutButter Universe:EasyVeganRecipeswithWorldsof Flavor.Aformerrestaurantchef,Robinwritesthe GlobalVeganfoodcolumnforVegNewsMagazine andhaswrittenforVegetarianTimes,Cooking Light,andNaturalHealth,amongothers.Sheblogs regularlyonherwebsite: www.robinrobertson.com.

A Taste of Thai

February 2013|19

Comfort Food Fusion


By Chef Madelyn Pryor

Ifidgeted,uncomfortablewiththeknowledgethat Iwasafraud.Unqualifiedanduncomfortable,I startedcountingthehoursuntiltherotten tomatoeswerethrownatme.ThenewissueofThe VeganCulinaryExperiencewasaboutThaicuisine andaboutallIknewwasIlikedthetomkhathat Jasonwouldmakeforme.IalsoknewthatThai basilisanessentialinmykitchen,andthatgreen currywaseasiertobuythanmake.Noneofthis wouldhelpmewriteanengaging,wittyarticle aboutsomethingIknewlessaboutthanhowto buildacoldfusionreactor.Afterreadingtwogreat booksonthesubjectIfeltsomewhatbetter,but thatmyspecialtyofAmericancomfortfoodand thissubjectwasanuncomfortablemarriage.Iwas wrong,soverywrong. Thesecrettomysuccesswastherevelationthat manyofthekeyflavorsofThaicuisinecannotonly workwithAmericancuisinebutmanyofthemcan beobtainedinmajorsupermarkets.Ifyoudonot haveaccesstoanAsiangrocery,youcanstillenjoy switchingupyournormalroutinewithmanynew treats. Ifyouhaveaccesstoamajorsupermarket,inthe Asiansection,youshouldbeabletofindgreen currypasteinasmalljar.Besuretocheckand makesureithasnoanimalingredients,asthis countrylovesitsfishsauceandfishpiecesin general.Greencurrypasteisafunlittleingredient, andoneofthecomponentstomysandwichbelow. Ifyouneedaquickweekdaymeal,justaddsometo coconutmilk,thekindinthecan,notthecarton, withtofu,potatoesandcarrotswithafew mushrooms.Instantquickandtastydinner!! Limesareeverywhere,especiallyhereinthe Southwest.Justaddinginsomelimecanpunchup somanyflavors,instantlymakingsomethingtaste fresh.Lemonadeisasinnocuousasapplepiehere,
A Taste of Thai

butlimeadeissomethingthatismuchrarer,and muchmoreofatreat.Whenmakingovenfries,add somelimejuicejustastheycomeoutoftheoven! Itcanbethatspecialelementtoyourstandard ovenfriesthatmakethemstandoutfromtherest. Anothersimpleadditiontoyourmenuismango.I donotknowwhatIwoulddowithoutmango.Itis oneofthosefoodsthatmakesmytastebudssing, myheartsmile,andmakesmegladtobevegan andalive.Thereisnothingquitelikeperfectlyripe mango,somethingwerarelyfindintheU.S.and findevenlessfrequentlyintheaverage supermarket.Ratherthanputtingupwithamango thatwaspickedunripeandthenlefttoitsown devicesasitattemptstodosomethinglikeget softeronyourcounter,tryfrozen.Ifyouhave access,TraderJoeshasfrozenmangopackagedin thePhilippinesthattastesbetterandbrighterthan most. Whenlookingtotakesomeofthesetastesand combinethemintoafewnewrecipes,trymyThai GreenCurrysandwichandthebrightThaiflavored waterImaketogowithit.Ofcourse,nothingquite sayscomfortfoodtomelikeadeliciousvegan sandwich.Thoughlowerincaloriesthanother comfortfood,thewaterisalmostcaloriefree.Why payforexpensivesodathatwillloadyouwith sugarorchemicalswhenafewcentsofingredients cangiveyousuchbangforyourbuck.Thatis refreshmentforyouandyourwallet. SoifthismagazineisyourintroductiontoThai cuisine,youareinexcellenthands.Youwilllove thevarietyofflavors,textures,andaromasyouare abouttodiscover.However,ifyouaresomeone wholikestodipyourtoesinthepoolratherthan jump,trythissandwichandthisflavoredwater.
February 2013|20

Makes 3 servings

Thai Green Curry Sandwich

Makes 8 cups

Basil Water

1 small French baguette, about 12 inches 1 package of seitan, premade (about 8 oz, or 1 cup of homemade seitan) 2 cubes of veggie bouillon and three cups of water or 3 cups of veggie broth. 3 tablespoons of reduced fat vegenaise 1 teaspoon green curry paste 2 limes 1 cup of cubed mango 6-8 kalamata olives, sliced thin 1 medium shallot or two Asian shallots 1 tablespoon of cilantro 1 tablespoon of Thai basil or Italian basil Prep: In a small dish, combine the vegenaise and green curry paste. Set to the side. Combine the seitan with the vegetable broth and simmer on the stove for 10-15 minutes. Dice the shallot. Remove the pits from the olives if needed and slice. In a separate pot, combine the shallots, mango, and olives. Cook over low heat until the shallots are soft and slightly translucent. Roughly mince the cilantro and basil. Assembly: Slice the bread in half lengthwise and sprinkle both sides with the lime juice of 1 lime. Spread both sides of the bread with equal parts of the green curry vegenaise. Drain the seitan and add to the sandwich. Remove the tofu mixture from the heat and add. Sprinkle with the herbs. Place the top part of the bread on the sandwich and cut into three equal pieces. Serve with a slice of fresh lime.
A Taste of Thai

2 inches of fresh ginger root cup loosely packed Thai basil or other basil cup loosely packed mint leaves 2 limes, sliced thin 8 cups of water 8 teaspoons of agave (optional) Slice the ginger and limes thinly. Bruise the basil and mint leaves. Add all to a pitcher with 8 cups of filtered water and place in the refrigerator overnight. Enjoy chilled in the morning as is, or add a touch of agave, about 1 teaspoon per cup. TheAuthor
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntastydessertsforover16years, andeatingdessertforlongerthanshecarestoadmit. Whensheisntinthekitchencreatingnewwondersof sugarygoodness,sheischasingafterherbadkitties,or reviewingproductsforvariouswebsitesand publications.Shecanbe contactedat thebadkittybakery@gmail.com or madelyn@veganculinaryexperi ence.com.

February 2013|21

Heart Healthy Thai Pizza Pies


by Mark Sutton
ThecuisineofThailandoriginatesfroman intriguingmixtureofculturalinfluences:China (noodles),India(curriesandexoticspices),and culinaryinputfromcountriesadjacenttoThailand (Burma,Cambodia,Indonesia,Laos,Vietnam,and Malaysia).Thaimealsareknownforincludingfive maintastes:sweet,sour,salty,bitter,andspicy. Onemightwellarguethatuniquecolor combinations,textures,andfragrancearealso importantinthepreparationandpresentationof Thaifoodingeneral. ThegoalwastocreatetwoThailikepizzas,a savoryoneforamaincourse,andasweetonefora dessert.Itwasalsodesirabletoincorporateheart healthycookingconceptsintotheserecipes, havingbeeninspiredbythelandmarkpeer reviewedresearchofDr.CaldwellEsselstyn,Jr., who,viaastrictnoaddedoilplantbaseddiet, wasabletonotonlyreverseheartdisease,butin theory,alsopreventit.Inviewofthegrowing popularityofglutenfreefood,atleastoneofthe pizzascrustsshouldcontainnogluten.Itwould alsobenecessarytoexamineprimaryThaifood componentsanddecidehowbesttoreintegrate themintoapizzaformat. theessenceofthemealsgeneralcomposition alongwithafewideasfromotherclassicThai recipes. Brownrice(insteadofnoodles)isintegratedwith chickpeaflour,freshcilantro,flaxseeds,and(if desired)redchilipepperflakesintoafirmbasefor thepizza.Asweetnspicychilicornsauce providesnotonlysweetnessandheat,butthecorn elementbringsacolorreminiscentofeggyolk. Slicedcucumbersaddacoolcontrasttothe bottomsauce,whereastheshreddedcarrotand redpepperslicesdancewithcolorbeneathbean sproutsandchoppedscallions.Thefinishisa cheeselikesauceusingcookedmillet,ginger (insteadofthecustomaryThaigalangalroot), peanutbutter(insteadofchoppedpeanuts),and thedelicatefragranceandacidityoflimejuiceto, ahem,tieitalltogether...

ASWEETTHAIPIZZA
Thaidessertsareoftenrecognizedforthecreative useoffreshfruits(particularlypineapple),mint, andofcourse,coconut.HeavenlyPineappleRice isapopularstirfriedThaidishthat,althoughthere aremanyvariations,isusuallymadewith pineapple,chiles,cashews,eggs,raisins,scallions, andotherinterestingingredients.Inthisrecipea strongerpizzafoundationmanifeststosupporta thickersauceandheavierdesserttopping.Whole wheatflourmixedwithmilletflour(makingfora lightertasteandtexture)aremixedwithabanana puree,movingthecrusttowardsasweetertropical taste.

ASAVORYTHAIPIZZA
AmongthealltimefavoriteThaidishesisthe quintessentialPadThai,generallyastirfried mixtureofricenoodles,crunchybeansprouts, vegetables,sugar,chilipowder,peanuts,onion, eggs,andfishsauce.Excitingintastecontrast,Pad Thaiisreconstructedinthispizzarecipetoreflect

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Thetoppingsaucedrawsuponthecreaminessof tofu,thefragranceandcoloroffreshmint,and flavorfulcoconut(byusingcoconutextractthehigh fatandsaturatedfatcontentofcoconutmilkis avoided).Limejuicebringsanicetangtothe sauce,sunflowerseedsafluffiness,andcornstarch isathickeningagent.Pineapplechunksare marinatedindarkrum,scatteredontopofthe sauce,andsprinkledwithunsweetenedgrated coconutforcontrastandtaste.

THERECIPES
HerearetwohearthealthyThaiplantbasedrecipes unveiledforyourpleasure,enjoyment,anda gourmetThaiVeganCulinaryExperience.Chaiyoh! (English:Cheers/GoodHealth!)

OverallStructure: BrownRice,Chickpea,andCilantroCrust (recipefollows) SweetnSpicyChiliCornSauce(use aroundcup,recipefollows) FillingIngredients: slicedcucumbers shreddedcarrots sweetredpepperstripsorslices beansprouts(rinsedanddrained) slicedscallions raisins(optional) Millet,Ginger,Peanut,andLimeSauce (recipefollows)

Brown Rice, Chickpea, and Cilantro Crust


Makesonethick12to14pizza

PAD THAI PIZZA PIE

Avisualfeast,thisrice,chickpea,andfreshcilantro glutenfreecrustharmonizeswithasweetandspicy chilegarliccornsauce,cruncheswithfresh vegetables,andsmoothesthepalettewithatangy millet,ginger,andpeanutlimetoppingsauce.

INGREDIENTS: 3cupsleftovercookedbrownrice(declumped) 1T.redchilipepperflakes(optional,stirredinto rice) cupfreshcilantro(chopped) 2T.flaxseeds 2/3cupswater 1cupgarbanzoflour(alsocalledchickpeaflour,or "besan") METHOD: 1.Preheatovento400degreesF.

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2.Mixcilantrointorice. 3.Grindflaxseedsinaspiceblender,mixintorice& cilantro. 4.Slowlyaddgarbanzoflourandmix,gradually addingwater.Thiswillbeasomewhatstiffand stickydough. 5.Useyourhandstocompressthedoughintoa largecohesive"round,slightlywettingyourhands ifneeded. 6.Pressintolightlyoiledbakingorpizzapan,using wetfingertipstosmoothifdesired. 7.Bakefor15to20minutesuntilstartingtoget firmandbrownonthebottom. 8.Letsitandcoolfor10minutes. 9.Addsaucesandtoppingsofchoice,bakefor another15minutesoruntilcookedasdesired. VARIATIONS: 1.Freshbasilcanbesubstitutedforfreshcilantro. 2.Arectangularglasscasseroledish(lightlyoiled) alsoworkswellwiththisdough,makingmoreofa deepdishpizza.

SWEETNSPICY CHILI CORN SAUCE


MILLET, GINGER, PEANUT, AND LIME SAUCE Makesaround1cups INGREDIENTS: 1c.cookedmillet 2t.groundginger 3T.peanutbutter c.water 1t.sugar(orsweetenerofchoice) T.limejuice

Makesjustunder2cups INGREDIENTS: One15.25ozcanofdrainedunsaltedcorn 2T.cornstarch 2T.Srirachasauce(chiligarlicsauce) c.water METHOD: 1.Putallingredientsintoablenderandprocess untilsmooth. 2.Stirandsimmeruntilthesaucethickens.Let cool. NOTE:Thisisavariationonthe"CornComfort Sauce"recipeinmybook,HeartHealthyPizza.

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METHOD: 1.Putallingredientsexceptwaterinablender, slowingaddingthewaterandprocessingtoachieve thedesiredthickness. VARIATIONS:Useanothernutbutterorasmall amountofchoppednutsinsteadofpeanutbutter. 2.AddafewdropsofTabascosaucewhile blending.

RedChiliPepperFlakes(optional)

WHOLE WHEAT, MILLET, AND BANANA CRUST


HEAVENLY PINEAPPLE PIZZA


Makesenoughdoughfortwo12to14pizzas INGREDIENTS: 2c.wholewheatflour 1c.milletflour 1c.mashedripebanana(about1bananas) 1/3c.water 1t.sugar(orsweetenerofchoice) 2t.yeast 2/3c.water METHOD: 1.Mixflourstogetherwithawhisk,setaside. 2.Pureebanana(s)and1/3cupwaterinablender. 3.Whiskinsugar,yeast,and2/3cupswater. 5.Combineyeastandflourmixtures. 6.Kneaddoughinbreadmachineorbyhanduntil nicelyelastic. 7.Letrise,covered,inawarmlocationforatleast anhour. 8.Shapedoughontoalightlyoiledpizzapanor cookiesheet. 9.Addtoppingsandsaucesofchoice,bakefor15 minutesorlongerasdesired. VARIATION:Molasseswouldbeaninteresting choiceinsteadofsugar(useT.)

Thetasteofbananasinspiresinthiswholewheat andmilletcrust,whichisblanketedbyaluscious andbrightrichtastingtofu,coconut,andlime sauce,thentoppedwithruminfusedpineapple chunksandsprinkledwithachorusofcoconut lights. OverallStructure: WholeWheat,Millet,andBananaCrust (recipefollows) Tofu,Coconut,Mint,andLimeSauce (recipefollows) RumsoakedPineapple(recipefollows) Unsweetened,ShreddedCoconut (optional)

A Taste of Thai

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TOFU, COCONUT, MINT, AND LIME SAUCE

RUM-SOAKED PINEAPPLE
Makesabout2cupsofverytastypineapplechunks INGREDIENTS: One10oz.canpineapplechunks(packedinown juice,drained) cupdarkrum METHOD: 1.Soakpineapplechunkswithruminashallow glassbowl,mixingoccasionally,for30minutesor longer.Draininacolanderorstrainerafewminutes beforeserving.
Allrecipesandphotos2012byMarkSutton.

Makesabout2cupsofsauce INGREDIENTS: 1boxNoriTofu(liteextrafirm) 1/3c.choppedfreshmint 1t.sugar(orsweetenerofchoice) c.rawsunflowerseeds(option:soakovernight) 1to1c.water(asneeded) 1t.coconutextract 2T.cornstarch METHOD: 1.Putallingredientsexceptwaterinablender, slowingaddingthewatertoobtainthedesired thickness. NOTE:SpecialthankstoSusanVoisin,of http://www.fafreevegan.com,forhersuperbidea ofusingcoconutextractinsteadofcoconutmilkin recipes!

TheAuthor MarkSuttonhasbeenthe VisualizationsCoordinator fortwoNASAEarth SatelliteMissions,an interactivemultimedia consultant,organicfarmer, andheadconference photographer.Hes developedmediapublishedinseveralmajor magazinesandshownorbroadcastinternationally, producedDVDsandwebsites,edited/manageda vegancookbook(NoMoreBull!byHowardLyman), workedwith/fortwoNobelPrizewinners(onGlobal ClimateChange),andhelpedcreateUNPeace MedalAwardwinningprecollegecurriculum.A vegetarianfor20years,thenveganthepast10, MarkstheeditoroftheMadCowboyenewsletter, anavidnaturephotographer,gardener,and environmentalist.Oilfreeforover5yearsand authorofthe1stveganpizzacookbook,hecanbe reachedat:msutton@hearthealthypizza.comand http://www.hearthealthypizza.com

A Taste of Thai

February 2013|26

Sustenance and Squirt Guns Gotta Love Thai Food!


By LaDiva Dietitian!, MS, RD, LDN
ThailandLandofContradictionsorsothe1950s travelbrochuresays.Butitisntfaroffwhenit comestoreligionandsustenanceversusculture andwaterballoons. Approximately94%ofThaisareTheravada Buddhists.Buddhalivedandtaughtapathto EnlightenmentreachingNirvana.WhenBuddha becameEnlightened,helefttheearthandwent beyondthecallofprayer,meaningyoucannot praytohimasasaintlybeing.Hefurthertaught thatoneshouldnotprayordeifyanother.One mustdocaringworks,livingwithintheconstructof knowingindividualactionhasacauseandeffect. Eachpersonisresponsiblefortheirownmovement upthestairwayofkarmatoattainNirvana.i Manycultures haveareligious element,but almosteveryThai Buddhistfamily hasatleastone malebecomean ordainedmonk andspendtimeat amonastery duringtheirlife. Ordinationis usuallyfora specifictime period.Most ordinationperiods areanywhere between5daysto
thai novice monks

3months.Itisnotunusualformenentera monasteryafterthedeathofawife.The governmentwillpayfullsalaryuptothreemonths duringordinationinamonastery. ThehistoricalhighrateofliteracyinThailand,prior tonationwideeducation,hasbeenattributedto thepervasivescholarlymonasticpresencewithin Thaiculture. Interesting,butwhatdoesthishavetodowith TomYamsoup? Buddhismteachesthatfoodshouldbeonlyeaten assustenance.Whensaffronrobedmonksappear onthestreetwithemptybowls,pedestriansaskfor blessingsanddonatefood.Monksliveon whatevertheyaregiven.Foodeatenforflavoris consideredgluttonous. Thebasicrulesforacceptablefoodcanbeboiled downtotheseii: Nokillingsentientbeings,noreatingof animalproducts Noalcoholorotherintoxicantsbecause theynotonlydistractthemindfrom enlightenment,butarelistedinthe"Five MoralPrecepts"includingnokilling, stealing,sexualmisconduct,lying,or partakingofintoxicants. NoingestionoftheFivePungentSpices whichareOnions,Garlic,Scallions,Chives andLeeks.Supposedly,thesecanleadto angeraswellasrepellinggooddeitiesand summoningghosts.

A Taste of Thai

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fight.Afteryouhavesufficientlypumpedyour SuperSoaker,youcansquirtsomesoysauceon springrolls. Notwastingthebountyoftheearthisalessonfor all.So,besurethatafterlickingyourlipswiththe GaengKiawWaan[greencurry],iiiyoufinishthat coconutmangostickyriceandlassi.AndBuddha wouldappreciateyoubringinganextratowelwet saffronrobesareheavy. TheAuthor MartyDavey,RD,MSisnotonly LaDiva,Dietitian!,buta RegisteredDietitianwitha MastersdegreeinFoodand Nutrition.Shebecamea vegetarianin1980whenshe discoveredthatthereweremore chemicalsincattlethenattendantsataGrateful Deadconcert.Herfamilyisallvegan,exceptthe dogwhodrewthelineatvegetarian.Sheconducts factualandhilariouspresentationsandfood demos.Whileherprivatepracticeincludesthose transitioningtoaplantbasedlife,LaDiva'smost popularprivateconsultingtopicis"I'mtoobusy andIdon'tcook."Herwebsiteis www.ladivadietitian.com.

monks receiving food offerings

ButthefoodcultureinThailandaintwhatseaten bymonks. Mostcultureshavethreedailymeals.TheThais havethoseandsnacks,snacks,snacks.Nibbling andnoshingarenormalthroughouttheday. Ashortwalkaroundthecapital,Bangkok,fillsthe airwitharomasofoutdoorfoodstands.As opposedtomanyothercitieswhereoneavoids streetvendordishes,thesestandsarethewhere someofthetastiestfoodisprepared.Thereare sweetliquiddessertsandKanom[savorypastries] sonumerousintypographythatmostvendorshave theirownspecialty.OneThaitourismwebsitesaid tolookwheretheexpensivecarslineup.Thats whereenlightenedlocalsawaitthemostdelectable tidbits. Anddontforgetthefestivalsandholidays.There are16publicholidayseachyear.Manywith feasting.Somehavedisheswiththeirown significancesuchaslongnoodlesmeaningalong life.TheNewYearfestivalcelebratedinApril includesthrowingwateronsomeonetohavethem starttheyearanew.Itbeginswithasprinkleonthe elderlyandbecomestheworldsbiggestwater

waterfight at the songkran festival!

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Marimari. Retrieved November 13, 2012 http://www.marimari.com/content/thailand/gene ral_info/religion/religion.html ii Grygus, A. 2008. Retrieved on November 16, 2012 from http://clovegarden.com/diet/buddha.html iii Dupelia, M. Retrieved on November 16, 2012 http://www.vegansa.com/recipe-thai-greencurry.php

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February 2013|29

Vegan Cuisine and the Law:


The Poop on Big Chicken
By Mindy Kursban, Esq. & Andy Breslin

HurricaneSandyscatastrophiclandfallontheeast coastinOctobercatalyzedalotoflongoverdue discussionabouttheimpactofhumanactivityon climatechange.Atlonglastweretalkingabout cleanrenewableenergytoreplacepollutingfossil fuels.Werehavingaserioustalkaboutnewfuel economystandards,cleanercars,capandtrade, carboncreditsandevenmorecreativeusesfor ethanolthanmyendlesslyinventivefamilydevises everyThanksgiving. Buttheresagapinglacunainournational discussionofclimatechangeandenvironmental protection,anditslongpasttimethatwebrought thechickenshometoroost. Roostingchickens,itturnsout,areahugepartof theproblem.Meatproductionisthemost significantcauseofpollutionintheworld,causing atleast18%ofgreenhousegasemissions.Thatwas aconservativeestimatebytheUnitedNations FoodandAgricultureOrganizationinits2006 LivestocksLongShadowreport. A2009analysisconductedbyscientistsattwo otherUnitedNationsspecializedagenciesshowed thatmeatproductionmayaccountfor51%or moreofannualworldwidegreenhousegas emissions. Ninebillionbroilerchickensareslaughtered everyyeartosatisfyAmericansappetitesfor grilledchickenbreasts,batteredandfriedchicken nuggets,andovenroastedchickens.Thats14 timesthenumberofchickenstheU.S.consumedin 1950.Notonlyhasthenumberofchickens increased,theyarefarmoreconcentratednow. Themorethan1.6millionsmallfarmsspread acrossthecountryinthe1950sarenowmadeup
A Taste of Thai

ofjust32,000hugefactoryfarmstypically producingmorethan600,000birdsperyearacross alimited15stateBroilerBelt. Thesefactoryfarmsmorebenignlyreferredtoas ConcentratedAnimalFeedingOperations (CAFOs)cramasmanyas40,000birdsin20,000 squarefootwindowlesswarehouseslikethese.

Photo:DavidHarp Broilerchickensoftenspendtheirshortlivesincavernouswarehouses.

The523millionbroilerchickensraisedeachyear justinMarylandandDelawarefactoryfarms generate42millioncubicfeetofchickenwaste enoughtofillthedomeoftheU.S.Capitolwith crapalmostonceeveryweek.Thisisalmostas quicklyasourelectedrepresentativesmanageto doit. Thisbroilerlitterwaste,amixtureofmanure, urine,feathers,droppedfeed,andbedding,is collectedfromthewarehousesandpiledina storageshedoroutdoorarea.Butitdoesntstay there.Thefarmerisntgoingtoletallthatwaste.. .gotowaste.Eventuallyitsgoingtobespreadall overcropsasfertilizer. Whileinstorageorafterbeingspreadontofields asfertilizer,thisuntreatedwasteleachesintothe ground,seepsintolocalcreeks,runsoffintosmall
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ditchesandcanals,andendsupinreceiving streams. Water contaminated withchicken wasterunoff contains elevatedlevels ofnitrogenand phosphorus.This canproduce harmfulalgal bloomsthat createdead zonesofwater depletedof oxygenessential toallmarine animallife.The EPAestimatesthatmorethan100,000milesof riversandstreams,closeto2.5millionacresof lakes,reservoirsandponds,andmorethan800 squaremilesofbaysandestuariesintheU.S.have poorwaterqualitybecauseofnitrogenand phosphoruspollution. Morethan150riversandstreamsdrainintothe majesticChesapeakeBay,thelargestestuaryinthe US.Thebayisborderedontheeastbythe DelmarvaPeninsula,oneofthemajorcentersof chickenproductionandhomeofPerduechicken, anenormouscorporationwithannualrevenuesof about$4.75billion.Notcoincidentally,athirdof theChesapeakeBayisalsoadeadzone. In2010,WaterkeeperAlliance,anonprofitwater protectiongrouprunbyRobertKennedy,Jr., broughtalandmarklawsuitagainstPerduefor contaminatingtheChesapeakeBay.Thissuit,which wenttotrialthispastOctober,isthefirsttoseekto holdapoultrycompanyaccountableforviolations oftheCleanWaterAct. TheUniversityofMarylandsenvironmentallaw clinicrepresentstheWaterkeeperAllianceinthe suit.Afewweeksafterthelawsuitwasfiled,state legislatorsintroducedlegislationtoretaliate
algal bloom in sichuan province
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againstthelawschoolforsuingBigChicken. MarylandsGovernorMartinOMalleytookavery publicstandagainstthelawsuitandwrotetothe Deanofthelawschooltoexpresshisdispleasure. EmailsbetweenOMalleyandPerdueslawyer madepublicbyFood&WaterWatchmadeclear thattheGovernorhasPerduesback. ThePEWEnvironmentGroupnotesinits2011Big Chicken:PollutionandIndustrialPoultryProduction inAmericareportthatintheory,[factoryfarms] havebeenregulatedundertheCleanWaterActfor morethanaquarterofacentury.Inpractice,the regulatoryimpactofthelawonthebroilerindustry anditsenormouswastegenerationhasbeen minimalatbest. Maryland,VirginiaandDelawareeachusetaxpayer dollarstopaythepoultryindustrytotransport broilerwasteoutofheavywasteconcentration areas.Infiscalyear2011,Marylandfarmers received$354,012instategrantstotransport 61,150tonsofmanure. Atleast17statesusetaxpayerdollarstohelp farmersimplementBestManagementPractices intendedtoreducetheiroperationspollution. EnforcementoftheCleanAirActhasbeenleft largelytostates.IttookapetitiontotheEPAfrom adiversegroupofnonprofithealthandanimal welfareorganizationstopushEPAtoconsider regulatingammoniaandotherairpollutantsfrom CAFOs,whichhaveescapedCleanAirAct regulationfordecades. Crammingtensofthousandsofchickensintoa smallspaceisagreatwayforchickencompaniesto makeenormousprofits.WithouthelpfromUncle Samtocleanupthemess,theywouldbefarless profitableandthevalueofintensivelyconfining animalswoulddiminish. Allofusarepayingforthecleanupcosts,whether weeatchickensornot.Thegovernmentshould requireBigChickentowhollyinternalizeits pollutioncosts,ratherthanpassthemonto everyoneeitherthroughmorepollutionorpaying thecoststocleanuptheirpollution.
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Thepriceofchickenwouldlikelyandfairly increase.Thosewhocontinuetobuychickensat thishigherpricewillbeessentiallypayingauser fee,similartoatollroad. Thoseofuswhodonteatchickensshouldnotbe forcedtopaythepriceforthosewhodo,andits longoverduethatwestandupandputastopto this"fowl"play. TheAuthors


MindyKursbanisa practicingattorneywhois passionateaboutanimals, food,andhealth.Shegained herexperienceand knowledgeaboutvegan cuisineandthelawwhile workingfortenyearsas generalcounselandthen executivedirectorofthePhysiciansCommitteefor ResponsibleMedicine.SinceleavingPCRMin2007, Mindyhasbeenwritingandspeakingtohelpothers maketheswitchtoaplantbaseddiet.Mindywelcomes feedback,comments,andquestionsat mkursban@gmail.com. AndrewBreslinistheauthor ofMother'sMilk,the definitiveaccountofthevast globalconspiracy orchestratedbythedairy industry,whichsecretly controlshumanitythrough mindcontrollingsubstancescontainedincowmilk.Inall likelihoodthisisahilariousworkofsatyricfiction,but thenagain,youneverknow.Healsoauthorstheblog AndyRants,almostcertainlythebestblogthatyouhave neverread.HeisanavidbookrevieweratGoodreads. HeworkedatPhysiciansCommitteeforResponsible MedicinewithMindyKursban,withwhomhe occasionallycollaboratesonprojectsconcerninglegal issuesassociatedwithhealthandfood.Andrew'sfiction andnonfictionhaveappearedinawidevarietyofprint andonlinevenues,coveringanevenwidervarietyof topics.HelivesinPhiladelphiawithhisgirlfriendand cat,whoarenotthesameperson.

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A Thai Kitchen Garden


by Liz Lonnetti

isalsoeasytogrowfrom seed.Theidealtimeto plantbasilisApriltoJune andagaininthefalllate OctobertoSeptember. Basilisasunlovingplant andwillhappilygrowinfull desertsun.Harvest regularlybypinchingback newgrowth.Thisprevents floweringandpromotes bushyplants.Harvestingis ThaiBasilOcimum bestdoneintheearly basilicumvar. morningwhenthevolatile thyrsiflora essentialoilsareattheir LetsstartwithBasil, mostpotent.Plantyour becauseitissoeasytogrow ThaiBasilingooddraining hereinPhoenix.ThaiBasil, soilorinpotsandbecareful alongwiththewholebasil nottooverwater. family,isafrosttender Overwateredbasilcanlook plantthatcanbe paleandwiltyandyou overwintered.Plantsovera mightmistakenlythinkyou fewyearsoldtendtoloose the author's whiskey barrel garden contains needtowateritmoreresist theirflavorandvigorsoIliketo lemongrass, curry leaf, Thai basil as well as theurgetowaterwithoutfirst ornamental kale (edible), oregano and lettuce takecuttingsandstartnew checkingtoseeifthesoilis plantsregularly.Basilcuttings stillwet!Stickyourfingerintothesoilatleasthalf rooteasilyinwaterinanopaquecontainer,asthe aninchandfeelifitisdryormoist,ifitsstillmoist, rootspreferdark,althoughIverootedcuttingsin holdoffonwateringandrecheckthesoillater. clearglassonawindowsillitwilljusttakelonger.It Basilneedsprotectionfromfrost,sobesureto moveyourpottedplantseitherindoorsorto anothersafesunnylocation.Alternativelyyoucan usefrostclothtocoveryourplants,itcanbe purchasedbytherollin12widesectionsandas longasyourgardenspacerequires.ItiswhatIuse tocovertheplantswhentheweatherreport forecastsanyovernightlows39Forbelow.Ifthe projectedlowisclosertofreezing,Ivebeenknown tostringoldfashionedChristmaslights(notthe Thaicookingisallabout freshhealthyingredients andnothingbeatstheflavor ofharvestingplantsfrom yourowngardentoeatthat sameday!Youcangrow manyoftheessential ingredientsofSouthAsian cuisinerightinyourown backyardwithjustafew helpfulguidelines.
A Taste of Thai February 2013|33

newLEDs)aroundtheplantsandunderthefrost clothtoprovidemoreheat.

LemongrassCymbopogoncitratus
Thistallgrass isabeautiful additionto yourgarden. Itsgraceful foliagemakes itaperfect accentplant. Itcandowell infullsunbut canalsothrive with afternoon shade. Lemongrassis averyeasy planttogrowhere,butisfrosttendersoeither protectwithfrostclothorplanongrowingitasan annualandreplantinginthespring.Welldraining soilispreferredifyoudontknowwhatthat means,trydiggingaholeaboutafootinall directions,fillwithwater,letitdrainandthenfillit again.Ifittakesmorethan4hourstodrainthe secondtime,youhavepoordrainageandwillneed tocheckforacalichelayerand/oramendyoursoil withcompostforbestresults.

greatoption!IgrowmyCurryLeafinahalfwine barrelsoitremainsfairlysmallinsize,after3years itgrowsfullereachyearbutnotmuchtallerthan4 feet(ofcourseIkeeppruningbackleavesfor eating!).Theentireplanterisonwheelssoitcan bemovedtothebestseasonalgrowinglocations, fullsuninthewinterandsomewhatshadedinthe summer. Thistree,intherightconditions,cangrowtobe20 feettall,butIwouldn'texpectmuchmorethan10 hereinPhoenixifplantedintheground.Aswith anytree,itisbesttosetupabermtofloodthe rootzonetothetreesdriplineprovidingdeep regularwater,approximatelyeveryweekinthe summerandonlyonceortwiceamonthinthewet winterseason.Tocheckhowdeeplyyouve wateredyourCurryLeaf,useasoilprobeorother longpointedobject(verylongscrewdriverorpiece ofrebar)andpushitintothesoil.Drysoilisnot easilypenetratedbytheprobeandyoullbeable totellhowdeepyourwaterhaspercolated.Be suretomulchthebasinyouvecreatedtoconserve water,helpkeepthatrootzonecoolinthesummer andprovideorganicmaterialtothesoil.

KaffirLimeCitrushystrix
Sincethe KaffirLime isalsoa citrus,the samerules applyto thistreeas totheCurry Leaf.Ifyou havea choiceof rootstock,theSourOrangeisagoodoneforour soils.Limesarethemostfrosttenderofthecitrus family,butKaffiristhehardiestlimesotheydo wellinthisareaespeciallywithalittleextraTLCas theygetthroughtheirfirstcoupleyears.Iwould suggestplantingyourmostfrosttenderplants togethersoitiseasiesttocoverthemallwitha largefrostclothatonce.

CurryLeafTreeMurrayakoenigii
ThiswonderfulplantisamemberoftheCitrus familybutismorefrosttenderthantheother citrusinmyyard.Agoodsourceforfreshleaves canbehardtofind,sogrowingthemyourselfisa

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Ginger/GalangalZingiberOfficinaleand AlpiniaGalanga
IlumpedGinger andGalangalinto thesamecategory becausetheyare bothrootcrops withsimilar cultivationneeds (andthese instructionsfor careapplytotumericandcardamomaswell). Galangal,Alpiniagalangal,alongwithmostplants inthegingerfamily,isnativetoSouthAsiaandisa stapleinThaiandothercuisinesfromthatregion. Youmightguessthatfactfromitsothercommon name,Thaiginger.Gingerroot,Zingiberofficinale, hascrossedoverintowidespreaduseandbecome astaplearoundtheworld.Whilenotalwayseasy togrow,itmeritsspaceinyourgarden! Thesegingerfamilyplantscanbecultivatedfrom yourgrocerystoreproduceoryoucansometimes findthematalocalnurseryorhavethemshipped toyouonline.Ifyoucanfindthematalocal market,pickonlyplump,firm,goodlooking specimensandavoidanymoldy,shriveledor otherwisebadlydamagedroots.Sincetheseplants arenativetoSouthAsia,theyprefermorehumidity thanthePhoenixareaprovides.Keepingtheplant rootzonemoistandoutofdirectmiddaysunis essential.Sandyloamsoilisidealandaneastern exposurewillprovidethebestresults.Ivehad successwithgrowingtheseplantsinverylarge containerswithollasforkeepingthesoilevenly moistinthesummer.Galangalcanbecomeavery largeplant,soitisbestgrowninatleastahalf winebarrelsizeorbetterplantedinwellamended soilwithasteadywatersupply.Gingergrowsto onlyanice3tallandhasdonewellinmyhalfwine barrelswhenplantedundershadecloth. Withbothplants,aheavylayerofmulch,upto45 inchesthickwillhelptokeeptherootzonemoist andcoolduringthesummer.Thegingersshould beplantedinSpring,afteranydangeroffrosthas passed.Theseplantsarefrosttenderandyoumay considerthemasannualstobeharvestedinthefall,

especiallyifwehaveanyreallycoldsnapsover winter.Galangalmaybemorelikelytocomeback afterafreezewhenplantedintheground,heavily mulchedandprovidedfrostcloth.

Conclusion
ThaiBasil,Lemongrass,CurryLeaf,KaffirLimeand theGingersareallfrosttenderplants,soIwould recommendchoosingalocationinyouryardthatis protectedfromthecold,againstyourhomewitha southernoreasternexposureisideal!Agoodmix forgrowingtheseplantsincontainerswouldbea welldrainingcactus/succulentpottingsoil.For bestresults,provideslowreleasefertilizer applicationsthreetimesayearonValentines, MemorialandLaborDaysandmoreoftenif containergardening.Slow,deepandinfrequent wateringwillencouragehealthyrootdevelopment. HappyGardening! Formoreinformation: ValleyPermacultureAlliance FrostProtection IrrigatingCitrusTrees TheAuthor
Asaprofessionalurbandesigner,Liz Lonettiispassionateaboutbuilding community,bothphysicallyand socially.ShegraduatedfromtheU ofMNwithaBAinArchitecturein 1998.Shealsoservesasthe ExecutiveDirectorforthePhoenix PermacultureGuild,anonprofit organizationwhosemissionisto inspiresustainablelivingthrougheducation,community buildingandcreativecooperation (www.phoenixpermaculture.org).Alongtimeadvocate forbuildinggreenerandmoreinterconnected communities,Lizvolunteershertimeandtalentfor otherlocalgreencauses.Inhersparetime,Lizenjoys cookingwiththeveggiesfromhergardens,sharing greatfoodwithfriendsandneighbors,learningfrom andteachingothers.TocontactLiz,pleasevisitherblog sitewww.phoenixpermaculture.org/profile/LizDan.

Resources
www.urbanfarm.org www.phoenixpermaculture.org

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February 2013|35

The Vegan Traveler: Enchanting Florida


By Chef Jason Wyrick

Recently,Ihadtheopportunitytotravelthrough muchofFlorida,visitingJacksonville,Miami,Ft. Lauderdale,andPalmBeachtoteachvegan cookingclasses.Ofcourse,Imadeaneffortto gettoasmanyveganrestaurantsasIcouldget to!Alongtheway,Ihadsomefantasticfood,a fewdisappointments,andsometreasuredfinds. IalsogottotravelthroughtheEverglades,I stumbledacrossacolonialfort,visiteda plantation,spentsometimeonthespectacular beeches,andgotrainedonafewtimes.Allinall, agreattrip. JacksonvillewasmyfirststopinFlorida.Ihadno ideawhattoexpect,butlookingahead,Icouldsee therewerentmanyplacestoeat.Firsthand experiencetaughtmehowmuchofan understatementthatwas.Iprettymuchspentmy timegoingbetweenWholeFoodsandStarbucks. Althoughtheveganfoodscenewasnonexistent, atleasttheweatherwasbeautiful,soratherthan stayinginJacksonvilleonmylastday,Iheaded southtoseewhatIcouldfind.Itwasntlongbefore

IarrivedinSt.Augustine,soIdecidedtostopinthe historicdistricttoseeiftheyhadanytastytreats. Notsomuch,butasIpulledaroundthebend,Isaw ahugestonefortresslookingoutoverthecoast.Of course,Ihadtoseewhatitwas!ThatshowIfound myselfattheCastillodeSanMarcos,theoldest masonryfortintheUnitedStates.TheCastillode SanMarcoswasoriginallyaSpanishfortress establishedtoprotectagainstpiracyandnearby Englishinterests.EventuallyitpassedintoEnglish hands,thenbacktoSpain,thentotheUS,thento theConfederacy,andthenbacktotheUS.Aspart ofaSpanishcolony,itprovidedsafehavenfor escapedslaves(atleast,thosewhowouldbecome Catholic).AsIwalkedacrossthedrawbridgetothe completelyintactfort,Icouldfeelthehistoryof theplacecometolifeandhearthevoicesofthe peoplethatusedtooccupyit.Ispenthalfaday thereandwouldhavespentmoreifIhadthetime. Ifyouhaveanopportunitytovisitthishistorical landmark,takeit.IalsovisitedtheKingsley

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plantation.KnowingthatIwaswalkingonground thathadbeenworkedbyslavesjustahundredand fiftyyearsbeforewasamovingexperienceand learningthedetailsabouttheplantationwasan eyeopeningexperience,fromhowmuchlanda slavewasexpectedtotendeachday,toharvests, tothefactthattheownerswifewasaformerslave ofhisandthatsheinturnpurchasedandmanaged herownslaves,totheseashellconstructionofthe walls.Jacksonvillewasterribleforveganfood,but greatforhistorylovers. Acoupleweekslater,IwasbackinFlorida, stoppingfirstinFt.Lauderdale.ThefirstplaceI wentaftergettingofftheplanewasSublime. Sublimeisoneofthoselandmarkvegan destinationsandIhadbeenwaitingseveralyears foranopportunitytogohere.Igottherefairly early,soIwasoneoftwopeopleintherestaurant, notcountingstaff.Sublimehasaveryprivatefeel toitandanelegant,classyinterior.Darkwood, waterfeatures,softlighting,andeverythingelse youwouldexpectfromahighendrestaurant.The food,however,wasanythingbut.Itriedseveral dishes.TheFritoMisto,acrispycauliflowerdish withasweetchilesauce,wasbythebestoutofthe group.ItverymuchremindedmeofsomethingI wouldgetatagoodAsianrestaurantandletme say,theportionwasnotappetizersized,unlessyou aretheHulk.Afterthat,IhadtheSpinachSalad, whichwasok,butabitoutofbalance.Itwas

simplytooacidic.Notbad,justnotuptohighend standards.Finally,thetamalescame.Idontsee themonSublimesregularmenuasIchecktheir site,soperhapstheywereaspecial,butifthey werespecial,itwasbasedonjusthowawfulthey were.IliveintheSouthwestandIknowtamales andtheseglobswereatravestytotaste.Imagine doughy,wetmasacoveredwithsomesaucethatis supposedtopassitselfoffasvegancheese,but comesofflikethinnedoutVelveetaflavoredwith nutritionalyeastandapictureofculinarytorture shouldstarttoform.Couplethatwithunseasoned beans,achilesaucethatmademecringe,anda sourcreamthattastedlikegrainylemonflavored tofu,andthatpictureisprobablysomethingyou dontwanttolookatanymore.Tonguetrauma.I wouldntfeedthesetomyworstenemy.Actually,I probablywould.EventhoughIwascompletelyfull fromdinner,Iwentoutforfoodlaterthatnight justtogetthetasteofthosetamalesoutofmy mouth.

thepatioatdarbster

ImademyescapefromSublimeandheadedoffto PalmBeach,hopingIwouldfindbetterfood.What IwasntexpectingtofindwasDarbsterinWest PalmBeach.Thisendedupbeingoneofmy favoriteveganrestaurantsIhavebeento.Itsa small,quaintplace,withtherestaurantopeningup

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ontothepatio,whichinturn overlooksaquietwaterway. Thestaffwasincrediblyfriendly andyoucouldtelltheyreally caredabouttheirfood.The PalmCakes,madewithhearts ofpalm,coupledwithatangy remoulade,wereaddictive.I hadagreatpizza,aniceCaesar salad,nachosdoneright,raw tostadaswhichwerenotonly fullofflavorandtexture,but leftmefeelinggreat afterwards,atempehreuben,

laidbackbeachproperty,artists,and isolatednaturalscenerytomakefor arelaxing,fundrive.BythetimeI gottoMiamiBeach,though,storms hadrolledin,soIheadedofftomy hotelandthentomynextrestaurant destinationafterarest.Locatedin CoralGables,LaVieenRawisasmall rawrestaurantthatemphasizes education.Iwalkedinfairlylateat nightandtheywererecoveringfrom havingtaughttwoclassesthatday. Theownerswereverywelcoming andwentoutoftheirwaytomake

sureIhadagreatmeal,evenifitwas andafewotherdelicioussides. tastypalmcakeswithremoulade onlyfifteenminutesbeforeclosing. Itwascaffoodwithalotof Thefoodisaboutwhatyoucanexpectfromaraw loveandalotofflavor.Iendedupgoingto cafandlikemostrawfoods,abitpricey,butnot DarbstertwicejustsoIcouldhavethepalmcakes overlyso.Thepizzatheymademewassoul again.Greatatmosphere,greatstaff,andgreat satisfyinganddeliciousandthecucumbersoupa food.Unfortunately,Imissedgoingto ChristophersKitcheninPalmBeachGardenswere nicerefreshingendtotheday.ThenextdayI Iwasstayingbecauseoftheparticulartimingofthe taughtanotherclass,andalthoughIhadgrand classIwasteaching.EveryoneIhavetalkedto plansafterwards,bedwonout.Thatletmegetan aboutitsaysChristophersKitchenistopnotchraw earlystartonmylastdayinFlorida.Istoppedat foodscuisineandisintherunningforthebestraw Choices,aveganrestaurantthatremindedmeofa (mostlyraw,astheydohavesomecookeddishes) restaurantinthecountry.IverymuchhopeIhave sometimetogobacktoPalmBeachsoIcancheck thisplaceout.Asfarasentertainment,thearea wasalittletooglitzyforme.Ididenjoyamidnight walkonthebeach,butfortunatelybetweenmy classandscoutingoutfood,Iwaskeptfairlybusy. OnethingIshouldnoteisthattheWholeFoodsin PalmBeachGardenshadsomehardtofind ingredientsforsale,likekaffirlimeleaves.Checkit outifyouhaveachance. MylaststopwasinMiami.Ihadsometimetokill, soIdrovedownthecoastfromPalmBeachallthe waytoMiamiBeach.Coastaldrivesareoneofmy favoriteroadtripsandIwasnotdisappointed.The coasthasaneclecticcollectionofindustry,wealth,
thenarrowentryatchoices
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flighthome.Allinall,IenjoyedFloridawaymore thanIexpectedtoenjoyit.Thehistorywas fascinating,thelandscapewaspeaceful,thefood wasexcellent(mostly),andIcantwaittogoback. ContactInfo Darbsterwww.darbster.com LaVieenRawwww.lavieenraw.com Sublimewww.sublimerestaurant.com CastillodeSanMarcoswww.nps.gov/casa KingsleyPlantation www.nps.gov/timu/historyculture/kp.htm Evergladeswww.nps.gov/ever dinerIwouldseearoundacollegecampus,with foodtomatch.Themenuconsistsmostlyofsalads, sandwiches,andwraps.Itsgood,sloppyvegan dinerfood,perfectforaquickbite.Iatemysalad thereandtheChickenHomieWrapsustainedme onmydrivetotheEverglades.Ishouldalso mentionthatChoiceshaslotsoforganicjuicesand smoothies.Yum!Althoughstormclouds threatened,itturnedouttobeabeautifuldayand theEvergladeswereanotherpartofFloridaIwould lovetovisitagain.Afterafewhecticdays,the Evergladeswereapeacefulcontrastwithplentyof wildlifeandplantstocaptureyourattentionifyou findecologyfascinatinglikeIdo.Plus,Igottosee plentyof birds,frogs, lizards,and giant spiders! Iendedup spendinga bittoolong inthe Everglades andhadto racebackto theairport tocatchmy

TheAuthor
JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In 2001,ChefJasonreversedhisdiabetesbyswitchingtoa lowfat,vegandietandsubsequentlylefthispositionas theDirectorofMarketingforanITcompanytobecome achefandinstructortohelpothers. Sincethen,hehas beenfeaturedbytheNYTimes,hasbeenaNYTimes contributor,andhasbeenfeaturedinEdiblePhoenix, andtheArizonaRepublic,andhashadnumerouslocal televisionappearances.Hehascateredforcompanies suchasGoogle,FrankLloydWrightFoundation,and FarmSanctuary,hasbeenfeaturedintheScottsdale CulinaryFestivalspremiercateringevent,andhasbeen aguestinstructorandthefirstveganinstructorintheLe CordonBleuprogramatScottsdaleCulinaryInstitute. Recently,ChefJasonwroteanationalbestsellingbook withDr.NealBarnardentitled21DayWeightLoss Kickstart.YoucanfindoutmoreaboutChefJason Wyrickatwww.veganculinaryexperience.com.

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February 2013|39

The Texas Chili Report


By Chef Jason Wyrick

Iloveagoodbowlofchili,soimaginehowexcitedI waswhenIwasinvitedtobeajudgeatmyfavorite veganeventinthecountry,theLoneStar VegetarianChiliCookoff.ThatsTexas,forthoseof youwhodontknowthatTexasistheLoneStar state.Iamachiliconnoisseur,sothiswasdefinitely theplacetobe.Notonlythat,ImissTexas.Texasis likeasecondhome,andwhilethestarkArizona desertwillalwaysbemyfirsthome,Texashasa pulsetoitthatdrawsmebackonoccasion. Thecookoffhadovertwentycontestantsand judgesfromallaroundtheUS,frombackEastand allthewayupfromAlaska.Thisistrulythepremier chilicookoffeventinthecountry.Allofthe contestantshadtopreparefivegallonsofchili freshonsite.Thatmeantalotofshoppinganda veryearlymorningforthecooks!Succeedinginthe chilicookoffisasmuchplanningasitishavingan outstandingbowlofgoodness.Ivebeentothis eventseveraltimesandhaveseensomegreat chiliesfalltopoorplanning,thecookseithernot finishingorburningtheirchili(youcancallit smokedifyouwant,butIreallyknowthatitwas burned!)becausetheywerentpreparedtocookin suchlargequantities.Windcanbeafactor,too, sinceitcanputoutthosefinickyportableburners. Cookingahugequantityoffoodonportable burnersoutdoorscanbeintimidating,butmost everyonemanagedtopullitoffthisyear.Of course,thatmeantmorechiliformetoeat Thefestivalwasbasicallyrowsandrowsofchili contestantstallsandathrongofpeoplemoving throughthemtastingthedifferentchilies.WhenI sayathrong,Imeanacouplethousandpeople
A Taste of Thai

showedupthatdaytohavetheirwaywithvegan chili!Therestoftheboothswerelocalbusinesses theretopromotetheirproducts,plusavegan tamaleseller,whoalsohappenedtobetheperson thatownedthepropertywherethefestivalwas takingplace.Thankstoherforsupportingthe event!(andmakingsomedamnfinetamales).The contestantsthemselveswerelocalbusinesses, restaurateurs,cookingschools,rescue organizations,bloggers,andhomecooksandthe chilestheymadewereasdiverseasyoucan

February 2013|40

imagine. Asajudge,Iwasnotallowedtocarousethefestival beforethecompetitionstarted,soIwasescorted throughthepressofpeopletomeetmyfellow critics.Allthetastingisdoneblind,sotospeak, withchiliesbeingbroughtincupswithnumberson them.Eachchiliisjudgedontaste,texture, appearance,anditschiliness.Thatlastonemay soundodd,butveganscanbeverycreativeand someofthechiliesstretchedtheboundaryofwhat

jamesseppiandtaylorcook,winnersofthe chili cookoff

judgingtakesalotofwater!

canreallybedefinedasachili.Forexample,oneof thechiliestastedmoreliketomkhawithredcurry thananythingresemblingchili.AsmuchasImight likethat,itsnotchili.Someofthechilieswere bland,somewereunbalanced,andsomehadno texture,buttherewereevenmorechiliesthat wereincredible.Fireroastedchilies,achilithat usedhominy,anotherthatusedamixofseveral chiles,somesmooth,somerough.Each contestantschiliwasunique,butthetwothat stoodoutformewerethechiliesfromTheVegan NomandCoseppiKitchenfortheFoodBloggers Alliance.Theirchiliesweresmoothandcomplex
A Taste of Thai

withatexturethatmeltedinyourmouth.They werespicywithoutbeingtoohotandhighly addictive.Oncethejudgingwasdone,Iwent throughoutthefestivaltodiscoverwhichones weremyfavoritesandtooktheopportunitytotalk withthechefs.TheVeganNomisafoodtruckthat specializesinartisanvegantacos.NowonderI lovedtheirchilisomuch!Chris,thechefand owner,knowshisMexicanstreetfood.Coseppi KitchenistheteamofJamesSeppiandTaylor Cook,whorunaneducationalwebsitewherethey sharetheirrecipesandphotos.Takealookifyou haveanopportunity.Theydolotsofethnicdishes, arehighlycreative,andknowwhattheyaretalking about.Ithinkyoullfindtheirfoodinspiring.They alsohappenedtobethewinnersofthe competition,nettingboththemainchilidivision andthepeopleschoiceaward.Ispokebrieflywith Jamesandhewaskindenoughtosharehisrecipe withus: Wehadacouplethingsinmindwhenwe cameupwiththerecipe.First,wewanted tousesomeseasonalvegetables,but withoutendingupwithachilithatwastoo muchlikeavegetablestew.Eggplantwasin abundanceatourlocalfarm,Johnson's BackyardGarden,anditseemedlikeit wouldmakeagreatchiliingredientit doesn'thavetoostrongaflavoronitsown,
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butitholdsupwelltocookingandsoaksup flavorsprettywell.Theotherseasonal veggieweusedfromthefarmwaspoblano peppers,whichhaveanicesmokeyflavor andlowheatlevel(wedidn'twanttheheat leveltooverpowertheflavors!).Thesecond bigideawehadwastostartwithwhole driedMexicanchilipeppersinsteadofa premade/premixedchilipowder.Thiswas certainlyinspiredbytheinfluenceof MexicancuisinehereinTexas,andwethink startingwithwholeingredientsadds deeper,richerflavorstoanydish.

Black Bean, Lentil, and Eggplant Chili


lbblackbeans,presoakedovernight 2driedChiliPasillapeppers,stemmed 4largeclovesgarlic,dicedanddivided 3bayleaves 2tablespoonsoliveoil 2driedChiliPasillapeppers 3driedChiliCascabelpeppers 2driedChipotlepeppers 1mediumyellowonion,diced 1tablespoongroundcumin 1poblanopepper,diced 1poundeggplant,cutinto1/4inch cubes 15ouncecancrushedtomatoes 15oouncecandicedtomatoes 1quartwater 1tablespoonBetterthanBouillon cupdrygreenlentils Juiceof2keylimes Salttotaste Preparation 1. Boiltheblackbeanswith2stemmed chilipasillapeppers,3bayleaves, andhalfofthedicedgarlicuntilsoft, about11/2hours.

2. Whilethebeansarecooking,finely dice(oruseafoodprocessor)the remainingchilespasillas,chiles cascabeles,andchipotlepeppers. 3. Whenblackbeansaretender, removefromheat. 4. Sautetheonion,diceddriedchilies, andgroundcumininoliveoilover mediumhighheatuntiltheonions aresoftandthecuminisfragrant, about10minutes. 5. Addtheremainingdicedgarlicand thedicedpoblanopepper,andsaute for5minutesmore. 6. Addtheeggplantandapinchofsalt, thencontinuetosauteuntilitis tender,about8minutes. 7. Addthecrushedtomatoes,diced tomatoes,water,Betterthan Bouillon,andlentils.Bringtoboil thenlowerheattosimmer,stirring occasionally,untilthelentilsare almostcooked,about30minutes. 8. Addthecookedblackbeansandlet thechilisimmeruntilthelentilsare softandtheflavorshavemelded, about30minutesmore.Thelonger youletthechilisimmer,thethicker itwillbecome,soyoucanadjust basedonyourpreferences. 9. Seasonwithsalttotasteandadd thekeylimejuice. 10. Servewithfreshchoppedcilantro, dicedjalapenos(forextraheat),or yourpreferredchilitopping. Towardstheendofthefestivalwasanironchef competition,whichChrisfromTheVeganNom won.Afterthat,itwascleanupandmoresampling, andafewmoretamalestotidemeover.Ihaveto mentionStevieDudaandBrendanGoodforall theirhardworkingettingthisfestivaltogether.

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TheAuthor
JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In2001,ChefJasonreversedhisdiabetes byswitchingtoalowfat,vegandietandsubsequently lefthispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.

chrisofthevegannomattheironchefchili competition

Withoutthem,itwouldnothavehappenedand certainlywouldnothavegoneoffsowell.Thisis thebiggestvegetarianchilifestivalintheworldand nextyearisthe25thanniversary.Iimagineitis goingtobeevenbigger!Ilookforwardtogoing backandtryingahostofnewchilies,seeingold friends,andmakingnewones,alloverapotof compassionate,deliciousTexasred. ContactInfo CheckouttheLoneStarVegetarianChiliCookoffat www.veggiechilicookoff.com,TheVeganNomat www.thevegannom.blogspot.com,andCoseppi Kitchenatwww.kitchen.coseppi.com.

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February 2013|43

A Guide to Thai Ingredients


By Chef Jason Wyrick

Manyoftheingredientsinthisissuewillbequite familiar,butyoumaynotrecognizesomeofthe Thaispecificingredients,oryoumayhaveheardof them,butneverseenortastedthem.Thatsok. BeforeIstartedexploringThaicuisine,Ihadnt experiencedmanyofthoseingredientseither, exceptmixedintoacurryatarestaurant.Thatwas alongtimeago.Sincethen,tripstomylocalAsian marketshavebecomecommonplaceandmanyof theseingredientsarenowstaplesinmyhousehold. Ihopesomeofthembecomestaplesinyours,too. Pleasenotethattherearealotofingredientsin thislist!Iputtheonesthatwillgetthemostuse towardsthetopofthelist.Chancesareyouwill needtovisitanAsianmarkettofindsomeofthem andfortheothers,youshouldanyway.Theytend tobefresherandthepricemuchlowerthanthe small,substandardonessoldatconventional markets. simmeredinasouporbroththisway,youare expectedtoeataroundthegalangalwithouteating thegalangalitself,butifitisslicedthinenough,I eatitanyway!Ifyoudonothaveaccesstofresh galangal,Ifinditbettertousehalftheamountof gingerasareplacementratherthanusedried galangal.Thedriedstuffisworthlessandalthough gingerwillmakethedishtastedifferent,the freshnessisjustasimportant.

PurpleShallotsPurpleshallotsarebasically
theredonionofshallots.Theytendtobesmallto mediumsizeandoftenhavetwoorthreeshallots comingoutofonebulb.Youcanusethelarger yellowshallotsortheFrenchgrayshallotsintheir place,buttheywontbequiteassweet.Peelthese likeyouwouldanonion.

KaffirLimes&LimeLeavesKaffirlimesare
difficulttocomeby,buthighlyvaluedfortheirzest. Thisisbecausethisknobby,wrinklylimehassucha largesurfaceareaofzestcomparedtomostother limesandthatzestcontainstonsofvolatilelime oil.YoucanusestripsofthisoraMicroplanezester togetthemostzestfromthelime.Theirjuiceis notquiteassmoothasthejuiceofotherlimes,so itsreally onlyused forits zest.You canuse thezest from other limesin

GalangalGalangalisoneofmyfavorite
ingredientstouseandabsolutelynecessaryifyou wantrealThaiflavor.Ithasaflavorlikecrisp, mellowgingerwithouttheburn.Nosurprisesince itisrelatedtoginger,buttheyaredefinitelynot thesame.Youdonot needtopeelgalangal andwhenslicingit,Itry togetitasthinas possibletogetthemost flavoroutofit.Itis smashedintocurry pastesorslicedand simmeredinsoupsto flavorthebroth.When

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placeofkaffir,eveniftheydontpopasmuch.The leavesoftheplant,likethelimes,arehighly fragrant,butunlikethelimes,thereisnot adequatesubstitute.Leavesfromothertypesof limetreessimplydonttastethesame.Youcan findtheleavesatafewmarkets,likeWholeFoods, buttheyarealsoveryexpensive.

LemongrassChancesareyouknowwhat
lemongrassis.Itsfragranceislight,lemony(hence thename),andit lightensadish. Whenyousee lemongrassina recipe,onlyuse fresh.Dried lemongrasstastes andfeelsnothing likefresh lemongrass.I prefertousethe partofthe lemongrassthatis thislemongrasscostme$0.99 atmylocalasianmarket lightincolor, belowthestringy topandjustabovethethickbulbousbottom.That regionissoftandhasthebestflavor.Whenusing lemongrass,giveitasmashwiththebackofyour knifetogetsomeextrafragrancefromit.

ChilesItisimpossibletothinkofThaifood
withoutthinkingofchiles,particularlythosesmall, hotBirdsEyes!Thosearenttheonly chilesusedinThaicuisine,orinthis issue,however.Someareusedinstir friesandsoups,whileothersareused driedtomakechilepowders,while othersaresmashedtouseincurries.As youcanseefromthelistbelow,prik meanschile.Ingeneral,ifIcantfinda Thaichile,IwillreplaceitwithaSerrano iffresh,andachiledearbolifdried.

FreshBirdsEyeChilesThereareactually severaldifferentchilescalledBirdsEyeand theyareusedinratherdifferentways.The longerversionsaretypicallyfounddried andareacoupleinchesinlength.Theseare themilderchilesandaregroundupand usedinmanyredcurries,whilethesmaller prikkeenusuanispreferredfresh.Itshigh piquancymakesitmuchbetterforflavoring soupsandsomenamprik. LongChilesLong chilesaresimilarto prikcheefaa,but muchlongerand milder.Theymakea greatbasefor pasteswhenyou dontwantthem superhot. PrikKeeNooSuanThesearethesmallest oftheBirdsEyechiles.Theyareveryhot, aboutthelowend ofahabaneroin heat,andtheyare verysmall,quickly taperingatthe end.Theyareused forintenseheat andarealmost alwaysusedfresh. PrikKeeNoo(akaThaichiles) Anotheroneofthechilesreferred toasaBirdsEye,thischileisabout onetotwoincheslongandhot,but notquiteashotastheprikkeenoo suan.Ioftenfindthesesoldfresh underthenameThaichiles.

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PrikCheeFaaOutofalltheBirdsEye chiles,thisisthemildestandisusedbothin itsripered andunripe greenstates.It isslightly longerthana prikkeenoo andabit fatter.Usethis onewhenyouwantsomeheat,butnottoo terriblymuch. PrikHaeng(driedThaichiles)Theseare usuallyprikcheenoochilesandareusually soldbaggedinlargequantities.Atmany Asianmarkets,theyaresimplylabeled driedThaichiles.Perfectforgrindingup forcurriesandchilepowders. PrikNum(akabananachiles)Banana chilesareaboutfourincheslong,curved likeabanana,andusuallysoldwhenthey areeitheraverylightgreencolororfully ripenedintoayellowororange.Theyare mildandslightlytangyinflavor.Roasted andsmashed,theymakeanexcellentchile baseforanamprik.Itypicallyhaveto purchasetheseateitheranAsianor MexicanmarketandifIcantfindthem,I substituteHungarianwaxchilesforthem.

FermentedTofuFermentedtofuisatofuthat
hasbeenbrinedand cured.Ithassome cheeselikequalitiesdue tothebreakdownof proteinduringthe fermentationprocess, withsalty,sweetflavors. Itisalsoknownasstinky tofu(thebacteriathat causesittoferment makesitstinklikestinkycheese!)andmakesan excellentsubstituteforshrimppaste.Italmost alwayscomescutupinsmallcubesandjarred.

FreshTurmeric(orangeandwhite varieties)Thedifferencebetweenfresh
turmericanddriedturmericareimmense.Itsthe differencebetweenfreshgingeranddriedginger. Whereasdriedturmerichasanalmostbittertaste, freshturmericspringstolifewithvibrancy.Youdo notneedtopeelittouseitanditworksbestifyou usea Microplaneto grateit.Orange turmeric,the kindwithwhich mostpeople arefamiliar,has thatcarrotlike flavor,whilewhiteturmericlacksthat,butmakes upforitwithastrong pungency.

BurroBananas
Burrobananasarea squat,fatversionof morecommon bananas.Theyare denser,starchier,and sweet.Theyarebest usedwhentheskin
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hasjuststartedtodevelopsomeblackspots,but dontletthemgetasblackasyouwouldaplantain. Mostly,theseareusedfordesserts.

BananaLeavesBananaleavesarejustwhat
theysoundlike.Leavesfromthebananaplant. Thesethick,pliableleavesareperfectforwrapping foodandroastingorgrillingit.Theleavesprotect thefoodinsidefromdirectflamesandthethick, denseleavestrapsteaminsidethem,keepingthe foodmoist.IfIknowthatIamgoingtoberoasting somethingforawhile,Isoakthebananaleavesfirst sotheystaymoistlonger.Lookfortheseatboth AsianandMexicangrocers.

Althoughitmaygoby thosenames,the plantisabitheartier thanitsmonikers imply.Theleaves holdupwellunder heat,reducing,but stillfeelinghearty, muchlikekale,and thestemsarethicker, likebabybroccoli, makingitexcellent forstirfries.Thetasteremindsmeofacross betweenspinachandkale(includingthebitter parts).IhaveonlyseenthisinmylocalAsian markets.

ThaiEggplant(appleeggplant)Although
severaldifferenttypesofeggplantareusedinThai cuisine,includinglong purpleChineseeggplant, thesmallroundgreen onesarethemost widelyrecognizedThai variety.Theyhavea crisp,clean,semisweet taste(henceapple eggplant),andcanbe eatenplainorcooked.I typicallyquarterthese,or,ifservingthemfresh,I quarterthemcuttingfromthebottomandgoing almostallthewaytothestem,butleavingthe stemintact.Thisway,youcansplaythequarters outallattachedtothestem,makingaflower. Whenchoosinganappleeggplant,makesurethe skinlooksvibrantandtightagainsttheflesh.Ifyou donotusetheeggplantrightawayaftercuttingit, submerseitincoldwaterwithatouchoflemon juicetokeepitfresh.Itturnsbrownquickly!

PandanusLeaves
Calledbaitueyin Thai,pandanus leavesareusedto impartaunique, herbalnotetobroths anddesserts.They arealsousedasbeds forpresentationand areavailableatsome Asianmarkets,but notallofthem. Thereisnoadequatesubstitutionforthem,but youcandowithoutthemunlessthedishitselfis basedonpandanus.

PakBungPakbungalsogoesbythename
ChinesewatercressandChinesespinach.
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PickledLimesIfitcanbepickled,itwillbe
somewhereintheworld,andlimesareno

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exception.Pickled limesareusually pickledinasugary, brinysolution,so theyaddastrong shotofsweetand sourflavorto broths.Whenusing them,theyshould beleftintactand onlysimmeredfora fewminutes,upto five.Beyondthatandtheytendtooverwhelma dishwithsourness,butuptothatpoint,theybring alivelinesstoabroththatcantbefound otherwise.Ihaveincludedarecipeformakingyour owninthisissue,butofcourse,youcanfindthem jarredatmostAsianmarketsintheThaisection.

seedsbyhandandusetheactualpulptomakea thicknamprik.SeetheTamarindNamPrikrecipe foranexample.Tamarindsaucecanbefoundin mostgrocerystoreswhilethepasteorblockis morecommonlyfoundatAsianandMexican markets.

SoySaucesSeveraldifferenttypesofsoysauce
arefoundinThailandandthroughoutSoutheast Asia.Eachonehasitsownuse,somewithhintsof sweetness,somewithstrongsaltynotes.Thaisoy saucesarenotlikeJapanesesoysauces,butifIhad touseaJapaneseoneforaThaidish,Iwould probablyusetamari.Ialsofinditismore acceptableamongsttheThaisoysaucestousea lightoneinplaceofadarkone,butnotviceversa. ThaisoysaucesshouldbeavailableatmostAsian markets,thoughtheywillprobablybeidentified morebytype(e.g.lightsoysauce)thanby region. SweetDarkSoySauceSweet darksoysaucehasasalty,sweet, caramelflavorandisperfectfor stirfries.Itisalsoservedasa condiment. ThinorLightSoySauceLightsoy sauceisathin,verywaterysauce withamellowerflavoranda hintofsweetness.Ifindthis soysauceisgreatforflavoring broths.Youstillgetasoy sauceflavor,but youdont overwhelmthe saucethewaythe darkeroneswill. DarkSoySauceDarksoysauce hasaheavy,saltyflavorandis probablymostanalogousto

TamarindTamarindisactuallyalegume,albeit
anincrediblytangyone.InThai,itgoesbythe namemkam.Aspecialtypeoftamarindhas beencultivatedinThailandthatcanbeeatenfresh. Technically,othercultivarscan,aswell,butthey aremuchtoosourwhiletheThaicultivaris sweeterandlessacidic.Freshpodscanbeused simmeredtomaketeasortamarindjuice. Tamarindisalsosoldasasauceorpaste.Tamarind sauceusuallyreferstotamarindconcentrateandis addedinsmallquantitiestosaucesandsoupsto infusethemwithflavor. Tamarindpasteisa blockofpulped,pressed tamarind.Theblock usuallyhasseedsinit thatneedtobe removed,whichcanbe donebymixingthe pastewithsomewater (inessence,making tamarindconcentrate)andthenrunningitthrough asievetocatchtheseeds.Youcanalsoremovethe

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standardsoysauces.Itsperfectforwhen youwantthatpowofsoysauceflavorina dish. TheAuthor


JasonWyrickisthe executivechefand publisherofTheVegan CulinaryExperience,an educationalvegan culinarymagazinewitha readershipofabout30,000.In2001,ChefJason reversedhisdiabetesbyswitchingtoalowfat,vegan dietandsubsequentlylefthispositionastheDirectorof MarketingforanITcompanytobecomeachefand instructortohelpothers. Sincethen,hehasbeen featuredbytheNYTimes,hasbeenaNYTimes contributor,andhasbeenfeaturedinEdiblePhoenix, andtheArizonaRepublic,andhashadnumerouslocal televisionappearances.Hehascateredforcompanies suchasGoogle,FrankLloydWrightFoundation,and FarmSanctuary,hasbeenfeaturedintheScottsdale CulinaryFestivalspremiercateringevent,andhasbeen aguestinstructorandthefirstveganinstructorintheLe CordonBleuprogramatScottsdaleCulinaryInstitute. Recently,ChefJasonwroteanationalbestsellingbook withDr.NealBarnardentitled21DayWeightLoss Kickstart.YoucanfindoutmoreaboutChefJason Wyrickatwww.veganculinaryexperience.com.

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Salty, Sweet, Sour, Spicy, and Bitter (and aromatic and pungent)
By Chef Jason Wyrick

WhenIthinkaboutThaifood,Iimmediatelythink aboutthefiveflavorsfoundineveryThaimeal. Salty,sweet,spicy,sour,andbitter.Notallofthese flavorsmaybeprevalentinadish,thoughthey likelyare,buttheywillabsolutelybefound throughoutthemeal.Sometimestheseflavorsplay counterpointtoeachotherandsometimesthey balanceandaccentuateeachother,oneflavor playingasupportroleforanother.Supporting flavorsgivedepthandcomplexitytoanother flavor,buttakeabackseatwhiledoingit.Thebest supportingflavorsmeldintothedominantflavorto createoneflavorthatisbetterthanthesumofits parts.Flavorsincounterpointvieforattentionon thetongue.Donepoorly,adishbecomes unpalatable.Donewell,counterpointflavorsare intriguingasyourbrainshiftsattentionfromone flavortotheotherandback,creatingadelightful interplay.Dominantflavorsarethefeaturedflavors ofadish.Figuringouthowthisinterplayworks takesexperimentationandlearningbytastewhata largeamountofsaltdoestoasourmeal,for example,asopposedtoalightamountofsalt. Belowareafewguidesandalistofmajor ingredientsthatprovideeachtypeofflavor.When creatingyourownThaimeal,makesuretoinclude eachflavoranddecidewhichflavorsyouwantto bedominantandwhichoneswillplaysupport. Thaifoodisfairlysalty,thoughrarelyisadishsalty justforthesakeofbeingsalty.Salteitherpropsup anotherflavororprovidescounterpointtoit. Generally,atouchofsaltwillaccentuatesweetness whileagreatamountofsaltwillcreateabalanced counterpointtosweetness,bothaskingtobethe featuredflavoronthetongue.Atouchofsalt shouldbeusedwithbitterflavorswhileIfinda largeamountofsaltcoupledwithalargeamount ofbitterstobenotverypalatable.Forsourness andspiciness,saltplaysasupportingroleand shouldbeusedtopropupthoseflavors, particularlywithspiciness.Saltinessisgenerally derivedfromsalt(ofcourse),fishsauce,and Thaistylesoysauceslessfrequently.

Sweet
Sweetflavorsaretypicallydominantindesserts anddrinks.Whensweetnessisdominant,spiciness and/orsaltinesscanplaycounterpointtoit,bitters aminorrole,andsourcanheavilysupportit. Sweetnessistypicallyderivedfrompalmsugar, whitesugar(thoughIprefertouseturbinado), citrus,freshfruit,andinveryminorpartfrom ingredientslikeshallots,coconutmilk,and fermentedtofu.

Sour
Sourflavorscanbefounddominantinmanybrothy soupsandallpickledveggies.Itisevenadominant flavorinafewcurries,likethesourorangecurry.In namprik,itusuallyplaysasupportroleor counterpointrolewithspiciness.Inotherdishes,it

FiveTraditionalFlavors

Salty

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playsasupportrole,withjustalittlebitofcitrusor vinegarusedtomakeadishpopandcometolife, butnotsomuchisaddedthatyourmouthpuckers! Thelimezestinacurryisaperfectexampleofthis, orasqueezeoflimejuiceoverfreshmango.In thesecases,sournessusuallysupportssweetness (thinkofasweetcoconutmilkwithasqueezeof lime),orcoupleswithsweetnesswhenbothare usedinsmalldosestogiveasubtlesweetandsour undertonetoadish.Curry,again,isagreat exampleofthissubtlepairing,whereyoucansee theuseofbothsmallamountsofsugarandlime zesttocreateasupportingflavorcombo.Beaware thatsouringredientscanquicklyoverwhelmadish. Youmightbeamazedathowmuchonelimecan changesomething,sowhenyouwantsournessto playasupportingroleandyouarenotexactlysure howmuchtoadd,startlight.Youcanalwaysadd more,butyoucanttakeitoutofthedish. Sournessisusuallyagoodsupportforbitter flavors,butisrarelygoodwhenthetwoplay counterpoint.Havingasourflavorandbitterflavor fightforattentionisusuallynotmuchfun! Sournessistypicallachievedwithlimes(bothjuice andzest),tamarind,ricevinegar,fermentedfoods, unripefruitlikegreenpapaya,andpickledveggies.

Bitter
Bitterflavorsaresometimesfounddominantin dishesthatfeaturegreens.Ifindthesearetypically stirfriesornoodledishestoppedwithstirfried greens.Obviously,thereareexceptions,butwhenI thinkofdominantbitterflavors,Iimmediately thinkofstirfriedveggieslikepakbung,spinach, Chinesebroccoli,eggplant,chapoo(bitterleaf),and manyofthebokchoycousins.Shallotsandgarlic, whensautedeitherontheirownoraspartofa currypaste,alsodevelopatouchofbitterness whichsupportsthefinisheddish.

OtherFlavors
Althoughtheonesabovearetheflavors traditionallybalancedwithinThaicuisine,Ifind thattherearetwootherflavorswhichplaya predominantrole.

Aromatic
Aromaticflavorsarethoseflavorsthatgive lightnesstoadish.Theyprovidethehighnotesofa meal.Lemongrass,basil,galangal,limezest,and gingerallhavethatbrightnesstothemthat heightenstheflavorofadish.Generally,atleast oneoftheseingredientsarepresentinaThaidish, eitherinwholeform,slicedtoflavorabroth,or pureedtoformpartofapasteorrub.

Spicy
Spicinessdoesntjustcomefromchiles,italso comesfromwhitepepper,ginger,andeven galangaltoalesserextent.Butusually,itcomes fromchiles.Spicinesscanplayasupportroletoall theotherflavors.Whenitisinasupportrole,itis usuallyderivedfromwhitepepper,ginger,and galangal.Moreoftenthannot,spicinessisalsoina dishinacounterpointroleandthatcomesfrom eitherchilesorlargeamountsofginger. Interestingly,chileswerenotpartofThaicuisine beforethe1600s,butthefoodwasstillmadespicy throughtheuseofginger,pepper,andSzechuan peppercorns,thoughusingthesehasfallenoutof favor.

Pungent
Thisistheflavorthatcomesfromshallots,garlic, andsometimeschives.Itformsthebaseofnearly everycurrypasteandrub.Ifyourelookingto makeyourcurryorathicksauce,considerliberally usingshallotsandgarlic.

Conclusion
Whew!Itsnotanexhaustivelist,butIhopethat givesyousomedirectionwhenmakingyourown Thaicreations.Remember,thinkaboutwhatyou

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wantthedominantflavorstobeandthinkabout howtheotherflavorssupportthat,thenstart balancingyouringredientsusingsomeoftheones aboveandyoushouldbeonyourwaytoan amazingdish. TheAuthor


JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In2001,ChefJasonreversedhisdiabetes byswitchingtoalowfat,vegandietandsubsequently lefthispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.

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Vegan Substitutions for Quintessential Thai Ingredients


By Chef Jason Wyrick

Thaicuisineisbuiltuponseveralquintessential ingredients.Shallots,garlic,lemongrass,galangal, andchilesareubiquitousthroughouttheregion.A fewotherfoundationingredients,however,arenot veganandwithoutthese,Thaidishescancomeup lackingunlessthereisagoodsubstitute,something thatisnotalwayseasytofind!Ihavesearched manytimesthroughAsianmarketsacrossthe countryforveganversionsoffishsauceandshrimp paste,butthefewthatareouttherearerarely availableandnearlyallofthemcontainmsg. Personally,Iwouldrathergowithoutthanuse thoseproducts.Ofcourse,Iwouldrathernotgo withoutatall,soIvefoundordevelopedexcellent replacementsforthesefoundationingredientsthat bringasmuchflavortothepartyastheirnon vegancounterparts.Someofthesetaketimeto create,butthepayoffisworthit.Notonlythat, theystillleaveyourdishestastingclean.Itsbeena long,longtimesinceIhaveeatenanyanimal products,butwhenIdid,certainingredientslefta dishfeelingheavyordirty.Thesewontdothat. Now,ifyoudonthavethetimetomakeyourown fishlesssauce,dontworry.Thereareafewcheats thatwillgetyourdishespointedintheright direction.Itshouldbenotedthatthese substitutionswontmatterwhenusingrecipes fromthisissue.Thisisaguideonhowtosubstitute theseingredientswhenusingtraditionalThai cookbooksandrecipes. Also,donotfeellikeyoumustfollowarecipe exactly.Adjustingarecipetotasteisexpectedby mostThaicooksandthereareplentyofslight variationsonlotsofdishes.Plus,vegetarianismis widelyaccepted,sothereareplentyofvegetarian versionsofdishesthatnormallyrelyuponnon vegetarianingredients.Havefun,playaroundwith someofthesesubstitutions,anddonteverlet anyoneoranycookbookmakeyoufeellikeyouare doingitwrong! NamPla(fishsauce)IonceheardAltonBrown describefishsauceassmellinglikeagraveyardof fish.Yeah,Idontwanttoeatthateither,evenifI wasntvegan.Itis,however,animportantstapleof Thaidishes.Itimpartssaltinessandinanoddway, abitofsharppungencyandearthiness.Withoutit, someofthebassnotesaremissinginThaidishes.If youarewillingtotakethetime,youcanmakethe FishlessSaucerecipefrompage180.Ifyouplanon makingalotofThaidishes,makeadoubleoreven triplebatch.Itseasytomakeandkeepsforavery longtime!Ifyoureinapinch,orsimplydontwant tomaketheFishlessSauce,youcansubstitutean equalamountoftamariforfishsauceina traditionalThairecipe.Itsnotquitethesame,but youwillgetthesaltinessandsomeofthe earthinessyouneed. Kapi(shrimppaste)Shrimppastehasaheavy, salty,slightlysweetflavorwithstrongoceannotes. Tomimicthatflavor,Iusefermentedtofucubes, whichcanbefoundatmostAsianmarkets.Ithasa verysimilarflavor,minustheoceanandsweetness. Toaddthattothedish,youcanuseaverysmall

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pinchofgroundseaweed(wakameisagreat choice,here)andaverysmallpinchofsugar.By smallpinch,itshouldbe1/8ofatsp.orless,for boththeseaweedandthesugar.Ifthedishalready hasanysugarinit,youwontneedtoaddthat pinch.Therearethreetypesofshrimppasteused inThailand.Theabovesubstitutionwillworkfor everyrecipeinthisissueandmostrecipesyou comeacross.Thereisalsoasweetversionandone madewithbothshrimpandfish.Tosubstitutefor thesweetversion,addintsp.ofpalmsugar insteadof1/8tspandtosubstituteforthe shrimp/fishpaste,usesmashonefermentedtofu cubewithtsp.ofFishlessSauceforeverytbsp.of pastecalledforintherecipe. KungHaeng(driedshrimp)Driedshrimpis sometimesusedtomakechilepastesandinafew curries.Ithasastrongsalty,oceanictaste.Ifyou seearecipeinaThaicookbookthatcallsforit,you canuseasmallpinchofseaweedandabout1/8 tsp.ofcoarsesaltwithasmallpinchofpalmsugar. Again,thisshouldbe1/8tsp.orevenless. PalmSugarPalmsugarhasarich,almostbuttery, flavornotfoundinplainwhitesugar.Youcan substituteinanequalamountofturbinadosugar. Italsohasarichnesstoit,thoughnotquitethe samelevelofbutteryflavor.Itisnotaperfect substitute,butitisstillaverygoodone! KaffirLimeLeavesDontdoit!Theyaredistinct andifyoudonothavethem,justomitthemfrom thedish. KaffirLimeZestKaffirlimesarenoteasytofind. Whensubstitutingforthem,Ichoosealimethat hasaknobby,hard,darkgreenskin.Theyare usuallyfilledwithheavylimeoilandfragrance, whichiswhatyouwouldgetoutofakaffirlime.

CorianderRootsInseveraltraditionalcurriesand pastes,therootstalkofcorianderisscrapedinto themix.However,thatcorianderwiththeroots attachedisnoteasytofind.WhenIseethisina recipe,Iusuallyendupusingalikeamountof corianderstems.Itdoesnthavethatearthiness thattherootshave,butitstillgetsinthat importantcorianderflavor. TheAuthor


JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In2001,ChefJasonreversedhisdiabetes byswitchingtoalowfat,vegandietandsubsequently lefthispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.

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Big Bald Mike, the Strongest Vegan in the World!


Pleasetellusabitaboutyourself Iamthemostmassive,powerfulveganinthe world.Ialsocomposeambient,soothingmusicon theguitarandpianoforamotivationalproduction company.Iamaformerdrug,alcohol,and processedfoodaddict,andturneditallaround4 yearsago.SincethenIhaveinspireda documentary,builtafollowingofveganathletes formyhardcoreweightliftinggym,designedand fabricatedacustomlineofoldschoolgym equipment,lost103lbsonawholefoodvegandiet, reversedheartdisease,diabetes,hypertension, depression,anxiety,andhavegainedsomuch energythatIhavetokeepstartingbusinessesto givemesomethingtodo.Iworkedhardtolook tough,butnoonebelievesitandjustcallsmea teddybear.Ilovefuzzybunnyrabbitstoo. Whydidyoubecomeaveganandwhatwasthat transitionlikeforyou?Wereyouanathlete beforehand?

Thesufferingthatanimalsenduretobecomea porterhousesteakoracartonofyogurtis absolutelyterrible,andIdecidedthatIwantedto haveNOPARTintheirsufferinganymore.Oncemy eyeswereopenedtothecrueltyanimalssufferin slaughterhouses,Iimmediatelygaveupmeat. March31,2009wasthedayIstartedlivingabetter lifefortheanimalsandmyownsoul...the transitionwasveryeasyforme,whichreally shockedalotofpeoplebecauseIwassoobsessed withBBQthatIevenhaveatattooofBBQsauceon myarm.Ihavebeenintoprofessionalweightlifting mywholelife,sothe"proteinissue"wasinitiallya concern,butobviouslyitispurecrapbecauseI havebeenstrongerthaneveroverthepastfew yearseatingvegetables! Whatgotyouintoarmwrestlingandhowhas beingveganimpactedthat? Ihavebeenarmwrestlingmywholelife,andsinceI wasakidIhavebeenobsessedwiththeStallone movie,"OverTheTop".ButinJuneof2010,whenI firstbecamevegan,mygirlfriendencouragedme

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togetinto armwrestling, soIentered myfirst tournament.I gotmyass handedtome bya16year oldkidina pinktshirt!It wasanational tournament, andIhadno ideathatIwas competing againstthebestarmwrestlersinthecountry.At thattournament,ImetJarrodLevulettwhohas beenworldchampionbefore,andheisnowmy coachsoIamgratefulforthatopportunity.Being veganhasimpactedmytraininginaverypositive way,becauseIeatsocleanandconsumesomany powerfullycleansinggreens.Myrecoverytimeis veryfastcomparedtohowslowitwaswhenIfirst becamevegan,andhadalotofacidityanddairy productsinmytissues.Armwrestlingfreaking HURTS,andIthinkmybodybeinginanalkaline statereducestheinflammationdramatically. Howdootherarmwrestlersreacttothatandhow doyouhandletheirreaction? Iwanttomentionthattherearetwoother incredibleveganarmwrestlersthatarewinning tournaments:RobBigwoodfromNewYork,and PhilRasmussenfromAustralia.Theseguysarean incredibleinspirationtome,andtheyaregreat veganathletesthatarereallyhelpingdemonstrate thebenefitsofeatingtofuandbroccoli.Most armwrestlersareabitintimidatedtoarmwrestlea monsterveganbrute,maybeoutoffearthat otherswillmakefunofthemsincesomemight thinkthatwearewimpydudes,andlosingtous

mighttaketheirpridealittle.ButIthinkthe reactionshaveallbeenpositive,anditisverymuch asportthathasgoodattitudesandweallsupport eachother.ButIdefinitelyunderstandthe importanceofbeingmybesttoshowvegansare strong,soIalwaystrytotearmyopponent'sarms outoftheirsocket. Whatisthebiggestbenefittobeingveganyou haveseeninyourlife? 100%noquestionsasked,thegreatestbenefitof beingveganistheawarenessbroughttothe welfareofanimals.Wetrulyhaveasolutionto healingtheplanet,endinghungerandworldwide sufferingjustbychoosingtoeatyummyvegetables andleavingthemilkforthebabycows.Also,the researchisoutthereandobviousthatalmostALL ofthemajordiseasesintheworldcanbereversed andpreventedbyeatingaclean,wholefoodvegan diet.I'mthankfulthatIcaneatbeans,greens, squashandyamsandtheneasilyshrug1,000lbs. Andfor29yearsofmylifeIwasataker,fromthe animalswhohadnosayinthattaking...forthe past4yearsI'vefinallybeenmakingthingsrightto them,andIhavealifetimeofgivingstilltodo. Whatisthemostfuneventyouhavedoneonthe circuit?Doyouhaveaparticularmovingstory fromsomeoneyouhaveinfluenced? Ihaven'tcompetedinmanytournaments,because itrequiresalotoffundstodoso,anditisalmost impossibletogetsponsorsforthoseexpenses becausearmwrestlingissuchanobscuresport.I amsavingeverypennyIcantoopenmygym (BonebreakerBarbell)inapermanentlocationin Austin,TX.Rightnowmygymisinmygarage,and oneofmyclientshasgivenupmeatanddairy,and isdoingherbesttobeaveganwarrior,andthatis verymovingtome.Itmakesmerealizethe importanceofopeningBonebreakerBarbellin

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Austin,whichwillbeoneofthemosthardcore gymsintheworldandwillbe100%veganno leatherbeltsortraininggear,allplantbased nutrition,andwillhaveajuiceandsmoothiebar thisisastrangecombinationtosome,butIbelieve itwillbeagreatwaytoshowpeoplethatvegan athleteslikeRobert Cheeke,Benjamin Benulis,BartAkeley, ChadByers,andmyself aregreatrolemodelsfor competitivesportsand bodybuilding.Thisishow Iplantomakea differenceintheworld. Whatdoyoutypically eatwhiletraining? BeforeatrainingsessionIwillusuallyhavea lemongingerblastgreenjuice(parsley,cilantro, lemon,ginger,carrot,celery,cucumber,habanero pepper,apples)thisjuicelightsmeupandreally preparesmyjointsforsomeextremeweightlifting orarmwrestling.Immediatelyaftertraining,Iuse WarriorForceproductstohelpaidrecovery.They areavegancompanythatIbelievein,becauseof theircommitmentto"hardcore"wholefoodgreen nutrition.Mylastmealofthedayisusuallywhole oatgroatswithfruit,abouttwohoursaftermy trainingsession. Doyouhaveafavoriterecipeyoumakefor yourselfathome? Mymorningbreakfastalwaysconsistsofbeans, greens,squashandyams.DrLindaCarney,awhole foodsvegandoctor,taughtmehowtocookthese nutritiousfoodsandpreparetheminahealthyway withnooil,sugar,orsodiumandIloveeatingthat way!Iweighed571lbs.inJanuary2012andnowI weighanenergetic468lbs.Thankstothe

educationalblessingsofDrCarney,Ihavebecome anutritionadvocate.Icookallofmyfoodexactly thewaysheshowedme,andbecauseofthat,Iwill be300lbsbytheendof2013.Myfavoriterecipeis ablackbeansoupthatissupersimpleandmakesa yummytummyhappy:2cupsofblackbeans,lots ofcilantro,onion,andgarlic serveitupwithsomebrown riceorsomecrunchywhole grainbread! Whatadvicecanyougive upandcomingvegan athletes? Don'tletpeoplepointa fingerinyourfaceandtell youitcannotbedone smashthruthewallstheyputuparoundyouand goshowtheworldthatEVERYsportiscapableof beingdominatedbytheplanteaters!!!The resistanceisgoingtobethereandyoucannot avoidit,butrememberthatBigBaldMikehasyour back,andIwillnottoleratethenaysayersmessing withmyfellowvegansthatisapromisetoyou, myfriends. Whatexcitingprojectsoreventsdoyouhave comingup? 2013isgoingtobeaverybusyyear!OnionCreek Productionsisinthefinalyearoffilmingforthe documentary,"WrestlingDemons".Thestory chroniclesmyjourneyfrombeingadrugand alcoholaddicttobecomingaprofessionalwrestler, usingwrestlingasanalternativetorehab.Youcan seeatrailerforthedocumentaryonyoutube.com, oronOnionCreekProductionswebsite.Iwillbeat the2ndAnnualTexasVegFestinAustin,TXonApril 6,2012.Iamgoingtobedoingafundraiser kickstarttheretoraisethefundstogetmygym open,tomakeadreambecomeareality.Ifallgoes

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well,by summertime Bonebreaker Barbellwillbe dealingoutgreen smoothiesand supportingvegan strengthtraining andarmwrestling! Anothercool thingisthatI'm scheduledtodo somemotivationalspeakingatschoolsandalsofor groupsoftroubledteenagers,usingmytestimony toinspirethemtostayoffofdrugsandalcohol. Writingabook,recordinganambientinstrumental record,andlosing170lbs.willtakeuptherestof mytime,haha. ContactInfo YoucanseewhatMikeisuptoat www.bigbaldmike.comandwww.bbbarbell.com.

Bio Knownbysomeasamountainofaman,BigBald Mikehasbattleddrugandalcoholaddiction,a severeeatingdisorder(toppingoutat571lbs),and overwhelmingdepression.Afterhavinghiseyes openedtotherealitiesofthemeatindustry,Mike decidedtoturnhislifearound,gethealthy,and takeastandagainstanimalcruelty.Since undergoingmedicaltreatmentfromDr.Linda Carney,MD(awholefoods,veganphysician),Mike haslostover100lbs.inlessthanayearandhas reverseddiabetes,hypertension,andheartdisease. Mikehasbecomeveryactiveincreatingand cookingwholefood,veganrecipes.Currently,Mike isworkingasamotivationalspeaker,aprofessional armwrestler,andastrengthcoachathisgym BonebreakerBarbelljustsouthofAustin,TX.Big BaldMikehopestorepresentvegansinawaythat nobodyhaseverseenbefore,andthathewillbring awarenesstootherathletesthatincrediblefeatsof strengthcanbeachievedbyfollowinga compassionate,vegandiet.

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An Interview with Kristin Lajeunesse of Will Travel for Vegan Food!


Pleasetellusabitaboutyourselfandyourvegan foodtripproject. MynameisKristinLajeunesse,Imfromasmall towninupstateNYandlivedinBostonforthe4 yearspriortomyroadtrip.Ivebeenveganfor nearly6.5yearsandwasvegetarianfor8years beforethat,thankstomylovelyparents(seemy veganstoryheretolearnmoreaboutwhyIwent vegan:http://wtfveganfood.com/about/) Ivebeenlivingoutofavanandoffofdonations formorethanayearnow,onaveganfoodfocused roadtripacrosstheUS.Mygoalistovisitall50 stateswhilealsodiningateveryallveganeateryin thecountry.ImcurrentlyinCalifornia,my46th state,andhaveeatenatabout400vegan establishmentssofar. Whatinspiredyoutosellallyourstuffandhitthe roadonaveganfoodtrip? Whatstartedasadesiredlifestylechangehas turnedintoanepicpassionprojecttohelpspread veganism,andprovidefreemarketingtothe

hundredsofveganrestaurantsthroughouttheUS. Ithasalsoinadvertentlyandcompletelychanged mylife. Ihadagreatjobwithananimalwelfare organizationinBostonandlifewascomfortable, butIstillfeltunsettled.AtsomepointIstumbled uponsomebooksandblogsaboutlifestyledesign andpassiveincome,whicheventuallyledmetoa deeperunderstandingofacustom,designedby melifestylethatsoundedkindofcrazyandvery cool:travelingthecountryinsearchofveganfood. OncetheideaenteredmymindIcouldntstop thinkingaboutit.Afteraboutoneyearofreading dozensofarticlesandbooksonthetopicof nomadiclivingIgavemynoticeatwork,put

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togetheraKickstarterprojecttoraisemoneyfora vehicle,andthenhittheroadafewmonthslater. Now,hereIammorethanayearlater,adifferent personwhohasspentamagicalyearlivingoutside hercomfortzoneandwoulddoitalloveragainina heartbeat. Whatwereyoudoingbeforeyousetoffonyour tripandhaveyoubeenabletocontinueanyof theworkthatyouusedtodo? IwasworkingfulltimefortheWorldSocietyfor theProtectionofAnimals(WSPA)inBoston,and alsoparttimeasthesocialmediamanagerfor VeganMainstream. Myintentionsweretocontinueworkinginsome capacitybutmanagingtheWillTravelforVegan Foodblogandschedule,whilealsodriving,eating, writing,andohyeahsleeping;)leftverylittletime todoanyotherwork.Ivesincedrainedallofmy personalsavingsandhavebeenlivingentirelyoff ofdonations. Howdoyouchoosewheretogo? Itsafivestepprocess.Istartwitha spreadsheetthatHappyCow.net providedmelastyear.WhenIve decidedwhatstateorcity/townIm headedtoIlookatthespreadsheet toseewhatsthere.Igothroughthe websitesforeachtomakesure theyrestillopen,markdownwheretheyre located,andwhattheirhoursare.ThenItaketo VegDining.com,Google,andYelp!toseeifIve missedany.OnceIhaveasolidlistIthenpostitto mysocialmediapagesandaskthosewhofollow alongifIvemissedany.OnceIgetthatfeedbackI cleanupthelistandthenheadovertoGoogle Mapstodecideinwhatordermakesthemost

sensetotackletherestaurants. AlsoonceIvegotmylistandorderset,Igo throughallofmyemailstoseeifanyonehad contactedme,andwouldliketomeetup.Ithen coordinatemeetingtimesandplaceswiththose interested. Whatobstaclesdidyoufacegettingthisproject offthegroundandhowdidyouovercomethem? Thebiggestobstaclewasmyself.EventhoughIwas motivatedbeyondbelieftodothisIwasstill nervous.AsaresultIinvitedafriendtojoinmefor thefirstfewmonths,whichhelpedovercomethose initialfears.Butoncehistimeonthetriphad endedIwasfacedwiththesamefearsasbefore traveling,planning,writing,andeatingalone. ItoldmyselfthatthisistheexperienceIhad wantedthough.Ihadinitiallyintendedtogoit alonefromthestart.FrompastexperiencesIalso knewthatthiskindoffearwashealthyandthatit wouldonlymakemestronger.SoIpushedthrough andconvincedmyselfthatIdmakethisfearwork *for*meratherthanagainst me.Andithas! Theonlyotherobstaclethat presenteditselfearlyonwas money.SoIused Kickstarter.comtoraisefunds togetstartedandpairedthat withthebeliefthtthings wouldjustworkout.AsaresultofKickstarterImet someincrediblepeoplewhocontinuetodonate,to thisday,tokeepmegoing.

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Whathasbeenthemostinterestingexperience youhavehadatarestaurant?

Mymom(whohadjoinedmeforaweekonthe road)andIhadjustfinishedagreatmealatOmars RawtopiainSaltLakeCity.OnourwayoutIwas waitingtotalktotherestaurantowner,totellhim aboutmytripandtoleavebehindawindowdecal andbumperstickers.Awoman,whoIbelievewas waitingforatakeoutorder,noticedthebumper stickersandaskedwhattheywere.Itoldherthe shortversionofmytripandhandedherasticker. Withoutanyquestionsshelookedatme,looked intomewithindescribableintensity,andthen lookeddownintoherpurse,andpulledouta twentydollarbill,handedittomeandsaidthatshe wishedtodonatetothejourney.Shewentonto sayhowimportantthetripisandhowshetruly wishesmeallthebest.Iwasmovedbeyondwords orreason,Iveneverfeltmoreconnectedand touchedbyacompletestrangerbefore. Readmoreofmymostmemorableexperiences fromthepastyear,here: http://wtfveganfood.com/oneyearroadtrip update/ Whatrestauranthaveyoubeentothatyouthink peopleshouldabsolutelyknowabout,butisnt necessarilywellknown?

ImagineVeganCafeinMemphis,Tennessee. http://wtfveganfood.com/nashvillememphis vegan/ Whatisyourfavoriterecipethatyoumakefor yourself? ChickpeaCutletsfromVeganomicon.Hereisa recipeforadoublebatchofem: http://www.theppk.com/2010/11/doublebatch chickpeacutlets Ifyoucouldgiveadvicetoveganrestaurateurs, whatwoulditbe? Youronlinepresencewillnotmaybeorpossibly, butwillmakeorbreakyourbusiness.Thebiggest complaintIhearfromrestaurantgoers,andmy personaloneaswell,isthatlackofcommunication thatrestaurantshaveonline.Itdoesntmatterif youhaveawebsiteoraFacebookpage,ora Twitteraccountifyoudontuseit,anduseitwell, thenitsbesttonothavethoseatall.

Somanypeoplespendloadsoftimeonline,and makedecisionsaboutwheretheyregoingtohave dinnerbasedonreviews,photos,andfriends suggestions.Makeiteasyforpeopletofindyou

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(please,ohpleaseifyouhaveawebsitekeepyour hoursuptodate,includeyouraddress,andaneasy waytocontactyou),easytorecommendyou,and easytoshareinfoaboutyourrestaurant. ForthesereasonsIsuggestmakingsocial media/onlinemanagementpartofthejob descriptionofeitheryou,yourmanager(s),or creatingaseparatejobjustforthis.Itsso importantonmultiplelevels.Dontfallbehindthe competitionbecausewewhowanttosupport yourbusinesscantfindyouorshareourloveof yourrestaurantwithourfriends. PSImrollingoutanebookthisspringthats goingtocoverthisexacttopic.Staytuned!;) Onceyouaredonewiththisproject,whatisnext onthehorizonforyou? FirstthingisanepicendofroadtrippartyinNYC thisspring.Itsgoingtofeatureanottobemissed veganrestaurantshowdowncharityinvitational. Thedetailsforthatwillrolloutinafewmonths. Then,Iintendtostayinonelocation(Iknow,crazy! :)foraboutsixmonthswhileIfocusonmonetizing otheronlineprojectsIhave,whilealsocontinuing togrowtheWillTravelforVeganFoodbrand throughcollaborationswithrestaurants,other veganbusinessowners,andafewbooksfocused ondoingwhatyouloveforaliving,socialmediafor
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restaurants,andfundraising;amongafewother digitalprojectsandpossiblysomeconsultingas well. OnceIfeelcomfortablewithhowmyprojectsare shakingout,andamnolongerdependenton donations,Iintendtokeeptravelingspending34 monthsindifferentcountriesaroundtheworldin searchofyouguessedit,veganfood.;) Howcanpeoplesupportyou? Ifyoudliketomakeamonetarydonation,please gotothisPaypallink:http://bit.ly/WKQApf Yourealsowelcometosponsoramealifwehavea chancetomeetupforone!:) Ifyourearestaurantowner/manager,youre welcometoadvertiseonmywebsite.Emailmefor banneradorsponsoredblogpostoptions: kristin@wtfveganfood.com ThanksKristin! ContactInfo Email:Kristin@wtfveganfood.com Facebook:http://on.fb.me/10oZfCl Twitter:@wtfveganfood Instagram:@wtfveganfood YouTube:http://bit.ly/woMIIk Bio KristinLajeunesseisamultipassionate entrepreneurwhohasbeenlivingoutofavanand offofdonationsformorethanayear,onanomadic journeyacrossthecountry,inanefforttodineat everyallveganrestaurantintheUS.Kristinisalso thefounderofRosePedalsVeganWeddings,and moonlightsasasocialmediaconsultantforsmall businessownersandentrepreneurs.

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An Interview with Cheryl Durzy and John Salley of Vegan Vine Wines!

Pleasetellusabitaboutyourselves! VeganVineisabrandownedbyandconceivedbyClos LaChanceWinesintheNorthernCentralCoastof California.Wefocusonmakingwinesthatareanimal crueltyfreeandeducatingourcustomersandthewine drinkingpublicaboutveganwinemaking. Whatmakessomealcoholsnotveganandwhat spurredyouontocreateaveganline? Inthewinemakingprocess,severalitemscanbeusedin thefiningandfilteringstagethatmakethewinenon vegan.Theseproductsarefilteredoutofthewine beforebottlinghowevertheuseofthemmakesthe winenotappropriatetotheveganlifestyle.Theseitems are:

Albumin:eggwhites Casein:aproteinfrommilk

Isinglass:averypureformofgelatinfrom sturgeonfishbladders

Gelatin:extractfromboiledcowsorpigs hoovesandsinews

Howdoesensuringthateverythingisveganimpactthe developmentprocessforyourwines? Fortunately,ourmoderateclimateandgrowingseason createslittleneedforanimalproductsonthewines.We finethemwithaclayproductinstead. Whatsortsofchallengeshaveyoufacedgettingthe VeganVinelineofwinesoffthegroundandhowdid youovercomethem? Thewineindustryisachallengingoneforanybrand.In orderforourwinestogetintostoresandrestaurants, theyhavetogothroughadistributor.Thedistributor businesshasbeenconsolidatingoverthelastdecade mostdistributorsareeitherHUGEanddonotcare aboutsmallordevelopingbrands(i.e.smallcasesales= lessrevenueforthemanddevelopingbrandsrequire moreworkonbehalfofthesalesteam.Mucheasierfor themtogoinandjusttakeordersforexistingwine brandsvs.introducing/sellingneworuniquestuff).Or
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thedistributor issmalland paymentcan be challenging. Wejustgo stateby state.andtry anddothebestforthebrand. Nomatterwhatthedistributionsituationisinanystate, awinebrandstillneedstodoitsownsales(callingon accounts,attendingdistributorsalesmeetingsand settingupprogramming/incentiveswithdistributor management).Asasmallerwinery,wedecidedtohirea salesmanagementfirmtohandlethisforus.Thathas helpedwiththedistributorcommunications(different distributorsineachstatemakesforalotoftimeand efforts!). Additionally,thecostsofshippingwinedirectto customerareprettyhighwhichIthinkimpedesalotof peoplefromtryingitiftheycantfinditintheirlocal grocerystore/wineshop.Abottleofwineisheavyand breakable,twothingsthatdonotmaileconomically. Thisyearwearegoingtoworkonmorediscounted shippingofferstoencouragepeopletotrythewines. Oncetheydo,theywillbehooked!! Whattypesofwinedoyouproduceandwhathas beenyourpersonalfavoritesofar? TheVeganVinemakesaSauvignonBlanc,Chardonnay, RedRhonestyleblendandCabernetSauvignon.Asking awinemakertopicktheirfavoritewineislikeaskinga momtopicktheirfavoritechild!Idrinkthe SauvignonBlancthemostbecausethatisastyleofwine Ipreferonmostevenings. ThisnextthreeareforJohn. John,howdidyouhearabout theVeganVineandwhydidyou choosetogetinvolved?Why wine? Myfriendandconsultantforthe

Winery(Brian Cameron) thoughtwewould beagoodmatch.I eataplantbased diet,sodrinking andpromotinga winethatismade withoutanimalproductsmadesense. WhatisyourroleinVeganVine? Topromoteandeducateaplantbasedlifestyleby eatinghealthyanddrinkingcomplementarywinesthat dontneedoruseanimalbiproducts. Doyouhaveafavoritemeal/VeganVinewinepairing youcansharewithus? IliketheSauvignonBlancwithmyhearthmeal.It consistsofspicystringbeans,brownriceandakale salad.IliketheCabernetSauvignonwithadark chocolatecake(noeggsormilk). Doyouhaveanyadviceyoucangiveforamateur veganwinemakers? Stayawayfromthebigfournonos(isinglass,etc.).Use bentoniteclayinstead.Itisjustaseffective. Whatisonthehorizonforyou? Continuingtogetourdistributionducksinarowand roundingouttherestiftheUnitedStates.HiringaPR agencythisyearthatspecializesintheveganmarketso wecangetthewordouttotherightpeople.Lotsof winedinnersaroundthecountrywithJohnat wonderfulveganrestaurants.Maybeaddinganew varietalortwotothelineup. Howdopeopleorderyourproducts? www.theveganvine.com Orcall1800ITSWINE. ThanksCheryl!ThanksJohn!

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Book Review: Taste of Europe


Author: Mark Reinfeld
Reviewer: Jason Wyrick
MarkReinfeldslatestbookisanenticingjourney throughEuropeanclassicdishes.Hisrecipescover abroadswathofflavors,touchinguponjust enoughofaregionsrecipestogivethereadera senseofthecuisineandpiquetheirinterestbefore movingontoanotherregion.Itsafunreadthat broughtmebacktodaysspentcarousingthe marketsinRome. Therecipesthemselvesaresteepedintradition, butwiththemodificationsnecessarytomakethem veganwithoutaddingabunchofotheringredients thatdontbelong.Inaddition,heusuallygives severaloptionsforarecipetogiveitaslighttwist, likeusingmacadamianutsinsteadofpinenutsin theCreamyFlorentineSoup.Itssimple, approachable,andfullofexcellentideaslikethat. However,thisbookisnotjustacollectionof recipes.Markalsotalksaboutfoodculture,history, andputstherecipesinperspective.Healsohas severalguestauthorswhichcovertopicslike commonEuropeanherbs,veganbeerandwine pairings,andmushroomforaging.Thatsthekind ofinformationthatkeepsmegoingbacktoreada cookbook.
Authors:MarkReinfeld Publisher:DaCapoLifelong Books Copyright:2012 ISBN:978-0738214337 Price:$18.99

Ifyouarelookingforathemeddinnernight,orare simplyintriguedbyfabulousfood,TasteofEurope isamust.

TheReviewer
JasonWyrickisthe executivechefand publisherofThe VeganCulinary Experience,an educationalvegan culinarymagazine withareadershipof about30,000.In2001,ChefJasonreversedhisdiabetes byswitchingtoalowfat,vegandietandsubsequently lefthispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout

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moreaboutChefJasonWyrickat www.veganculinaryexperience.com.

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Book Review: Vegan Eats World


Author: Terry Hope Romero
Reviewer: Madelyn Pryor

Authors:TerryHope Romero Publisher:DaCapoLifelong Books Copyright:2012 ISBN:978-0738214863 Price:$35.00

MunchingYourWayacrosstheGlobeRomero Style Oneoftheconsistentpiecesofadvicethatgive newvegansistoexpandyourtastesbeyondthe UnitedStates.Trynewflavorsfromnewcountries. EntireregionsofIndiaarevegan.Therearevegan Ethiopianrecipesthatwillmakeyoucrywithjoy becauseofhowgoodtheyare.AJapanese seaweedsaladcanbeatastytreatthatwilltingle yourtastebuds.Ifyouareanewtointernational cuisineorifyouareanewcook,therearepartsof thisbookthataregreat! Forthenewbietovegancooking,thereisagreat beginningsectionthatdescribespantryessentials, cookingterms,itemsneeded,andeventheproper waytodiceandslicewithcutevegetablediagrams. Severaloftherecipesaremarkedwithacode(12 3)thatmeanstheyareperfectforthebeginner.If youarelikemyformerroommatewhodidnot knowhowtoboilwaterat26yearsold(truestory), thisisagreatchoice. Similarly,ifyouarenewtointernationalcuisine anddonotknowyourinjerafromyourhummus, thisisafunbooktopagethroughandgetideas. Thereisasprinklingofpicturesthroughout,but thereisanintroductiontoeachrecipetogiveyou ideasoftherecipe.Youcanreadaboutfunnew ingredientslikefreshcurryleaves,masaharina,
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andjackfruit.Thereisevenasectiononmaking someofthebasicingredientslikepreserved lemons. Oneoftheissueswiththisbook,however,isthatit ismoreabouttheauthorsspinonworldcuisine, ratherthanbeingaboutauthenticworldcuisine. Experiencedcooksmayrecognizewhenarecipe usescreativelicense,suchaswhenthecarnitas recipemakesuseofsoysauce,butthosejust gettingintoworldfaremaygointoitthinkingthey aremakingveganversionsoftraditionalrecipes.I wholeheartedlyapproveoffusioncuisineand variationsontradition,butwishtherecipeswere billedassuch.Theveryexperienced,seasoned veganmightfindmoreenjoymentoutofsourcing moreauthenticversionsoftherecipes. Allinall,itisaworthyadditiontomanyvegan libraries,andisafungiftfornewvegansandnew cooks,orevenforparents.Afterall,MothersDay andFathersDayarecomingandwhatbettergift thanexpandingtheirmindstointernationalfoods andgivingthemsomethingtheycanmakeforyou whenyoucomeover?

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TheReviewer
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntasty dessertsforover16years,and eatingdessertforlongerthan shecarestoadmit.Whenshe isntinthekitchencreatingnew wondersofsugarygoodness,she ischasingafterherbadkitties, orreviewingproductsforvariouswebsitesand publications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.

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Book Review: Fresh from the Vegan Slow Cooker


Author: Robin Robertson
Reviewer: Madelyn Pryor
Hot,Delicious,andReadyforDinner! Truestorytime.WhenIwenttograduateschool, myauntscrapeduptogetmeaverynicepresent. Shegavemeaslowcookerbigenoughtocooka smallchild.Thereshestood,proudasapeacock, andIthankedheragainandagain,becauseIknew shehadspentafortune.Then,Iplaceditona shelf,andeverusedit.Tothisday,itisatmy moms,unused.Ihadnoideawhattodowithit!!If IhadRobinRobertsonswonderfulnewbook,Fresh fromtheVeganSlowCookerthatpoordevicemight havecomeoutofthepackage. Forthoseofyouwhoownaslowcookerorarejust cookercurious,thisisthebookforyou.Evenifyou havebeenslowcookingforever,Iamsureyoucan findamyriadofideasforyou.Atthebeginningof thebook,fortheuninitiatedandthosewhowanta fewtips,thereisawonderfulfirstchapteron everythingyouneedtoknowaboutyourslow cooker,butareafraidtoask(Step1:Takeitoutof thebox,Madelyn).Therearenotesonwaysto coaxevenmoreflavoroutofyourveggieswith somequickbrowning,andpermissiontoskipthose stepsifyouwant. Now,ifyourelikeIusedtobebeforethisbookand youthinkthatyoucanonlymakeamorphous
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Authors:RobinRobertson Publisher:HarvardCommonPress Copyright:2012 ISBN:978-1-55832-790-0 Price:$16.95

brownchiliofblandnessinyourCrockpot,youare verywrong.Youcanmakecondiments,breakfasts, breads,desserts,andmaindishes.Thefundoes notstopthere.Youcanalsomakesnacks,drinks, deliciousbeans,anddelectablegrains.Whoknew thatmanyofushadthiswonderappliancethat wasjustgoingtowaste! Ifyouarenotinterestedindustingoffyourslow cookerordonotownone,youwillstillfind valuablerecipesinside.Thereisoneforasoyless, wheatlesssaucethatyoucanuseinsteadofsoy sauceorevenveganWorcestershiresauce.Thereis alsoarecipeforvegansourcream,andonefora lovelycheesesauce.Thoseareitemsthatarehigh ontherecipewishlistforallvegans,andhere, Robertsonpresentsthem. SograbacopyofFreshfromtheVeganSlow Cooker,tryarecipe,andthentrytofigureoutwhat youaregoingtodowiththenext68hoursofyour time,becauseafterthat,youwillhaveadelicious meal.

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TheReviewer
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntastydessertsforover16years, andeatingdessertforlonger thanshecarestoadmit.When sheisntinthekitchencreating newwondersofsugary goodness,sheischasingafter herbadkitties,orreviewing productsforvariouswebsites andpublications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.

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Book Review: Nut Butter Universe


Author: Robin Robertson
Reviewer: Madelyn Pryor
Somuchmorethanpeanutbutterandjelly Likesomanyvegans,onceItransitioned,Iate morethanmyshareofpeanutbutterandjelly sandwiches.Iwasinschool,andtheywere inexpensiveandeasytotransport.AtthetimeI couldnotaffordtheothernutbuttersstaringatme fromtheshelfinWholeFoods,soIdidnottry exploringthoseflavors.Afterafewyearsofpoking aroundrecipes,Ifiguredoutthatpeanutbutter andothernutbutterscouldbeusedinmorethan justaPB&J.Ithoughttherewasaworldofrecipes outtherethatincludednutbutters.Iwaswrong. ThereisauniverseofrecipesandRobinRobertson isyourguide. Robinstartsoffherbookwiththebasicswhyyou shouldeatnuts.Forthosewhomightbeshythere isinformationonwhynutbuttersandnutsare healthyeventhoughtheyarehighinfat,Ieven learnedafewthings.Onceyouarecomfortablein yourchoice,sheteachesyouhowtomakeyour ownnutbutters!Therearerecipesherefornut butter,nutcheesesauce,andevenhowtomake yourowntahini.Forthosewhomightbeshythere
Authors:RobinRobertson Publisher:VeganHeritagePress Copyright:2013 ISBN:978-0980013177 Price:$18.95

isinformationonwhynutbuttersandnutsare healthyeventhoughtheyarehighinfat,Ieven learnedafewthings. Thereareseveralmorechaptersthatmight surprisethepersonwhoisonlyfamiliarwiththe sandwichsideofnutbutters,includingsoups, starters,salads,sidedishes,maindishes,breakfast, desserts,sweettreats,andofcourse,sandwiches. Eachchapterhasawidevarietyofflavorsfrom aroundtheworld.Thereisgadogadofrom Indonesia,alightlyspicydishofcookedandfresh vegetables,Szechuanstirfrywithfierypeanut sauce,andThaivegetablewraps.Youcansample recipesfromaroundtheglobe,oryoucansamplea bevyoftrulydeliciousdesserts.Thechocolate peanutbuttercupsaretheansweronwhattodo foryourcravingforReeses,andthetooeasy chocolatepeanutbutterfudgeisamazingandwill changewhatImakepeopleforChristmas.Those tworecipesaloneareworththepriceofthebook, butthereissomuchmorethatthishastooffer. PartiallybecauseIownsomanycookbooks,Ilove thelittletouches.Therearetipsinherethoughout

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thebookandinterestingfacts,whicharefunto readbutmyfavoriteIachartonhowtocreatea tonofinterestingnutbuttersandwich combinations.Recipesaremarkediftheyare glutenfreeorsoyfree(andtherearemanyoptions forboth)andtheindexisajoytoread.Youcan lookuprecipesbyacertainnut,andthereiseven analphabeticallistingofrecipes,somethingmany moderncookbooksleaveout. Withsomanygreatrecipesandfuntouches,thisis agreatbooktoaddtoanycookbookselection. Thinkaboutgivingthistofriends,family,new vegans,longtimevegans,andmostimportantly, yourself.Highlyrecommended.

TheReviewer
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntasty dessertsforover16years,and eatingdessertforlongerthan shecarestoadmit.Whenshe isntinthekitchencreatingnew wondersofsugarygoodness,she ischasingafterherbadkitties, orreviewingproductsforvariouswebsitesand publications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.

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Book Review: Vegan for the Holidays


Author: Zel Allen
Reviewer: Madelyn Pryor
TastyTreatsforTerrificMemories Winterismyfavoritetimeoftheyear.Thisis partiallybecauseIliveinthedesert,andthewinter istheonlytimethatIcangooutside.PartofitisI lovethespiritoftheholidays.Iloveseeingfriends andfamily,allofusgatheringatmygrandmothers houseforChristmas.However,thereisaproblem ofsorts.SinceIbecamevegan,someofmy extendedfamilyfeedsmepopcorn,carrotsticks, andtea.Apparentlythisiswhatmakesavegan meal.IeatbeforeIcomeover,andtheneatthe carrotsandpopcorn.ButthankstoZelAllen,I knowwhatIambuyingthemallfortheirbirthdays. ZelAllensVeganfortheHolidaysisasweeping referenceofterrificrecipesforthewinter celebrations.Thanksgiving,Christmas,Hanukkah, KwanzaandNewYearsallhavetheirhonored placesinthisbook.Moreover,differenttraditions fromaroundthecountryandaroundtheglobeall havetheirplace.GlggfromScandinavia,borsht fromRussia,SeoulBrusselssprouts,aplayfulfusion pairingshowoffsomeoftheplacesthis globetrottingbookgoes.Ifyourfamilyandhouse
Authors:ZelAllen Publisher:BookPublishing Company Copyright:2012 ISBN:978-1570672842 Price:$19.95

areasmallUNasmyextendedfamilyis,thisisa perfectbook. Ifyouarelookingtoexpandyourscopeofwaysto celebratewithfood,thisisalsoafinechoice.Allen realizesthatnoteverypartyorcelebrationisthe same.Areyouhavingaformalsitdowndinner? Perfect!Thisvolumepresentsyouwithchoices rangingfromasavorychickpeaYulelogtoaphyllo pie,toJamaicanJerkTofu.Ifyourgettogethersare allaboutdrinkandfingerfood(mineusuallyare) thentherearepagesoftwofingertidbitslike caperstuffeddates,wassail,andalmond thumbprintcookies. Thebeautyofthisbookisitisonetogetmorethan onecopyof.Youwillwantacopyforyourselfand yourownbookshelf,andacopytogivetoyour relatives,sothatyoudonthavetohaveanother Christmasbrunchofpopcornandcarrots. Recommended!

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TheReviewer
Madelynisaloverofdessert,whichshecelebrateson herblog,http://badkittybakery.blogspot.com/.Shehas beenmakingherowntasty dessertsforover16years,and eatingdessertforlongerthan shecarestoadmit.Whenshe isntinthekitchencreatingnew wondersofsugarygoodness,she ischasingafterherbadkitties, orreviewingproductsforvariouswebsitesand publications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.

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Product Review: The Vegan Vine Wines


Reviewer: Jason Wyrick
TheVeganVine www.theveganvine.com 1HummingbirdLane SanMartin,CA95046 18004879463 Canbepurchasedat:online at theveganvinestore Price:$14$18/bottle

Figuringoutwhichalcoholsareveganandwhich onesarentcanbeapain.www.barnivore.comisa greatresource,butnewmanufacturerspopupall thetimeanditcanbehardtokeepup.Evenwhen youfindoutifanalcoholisvegan,thatiscertainly noguaranteethatitsgood!ThatswhereThe VeganVinecomesin.TheVeganVineisalineof winesproducedbyClosLaChancewineryin California.Inspiredbyarelativetofillbothapublic needandafamilyneed,ClosLaChancehas partneredwithcelebrityveganJohnSalleytobring tomarketfourexcellentwinesforourenjoyment. Overthepastcoupleofyears,Ihavedelvedinto theworldofwine(andafewotheralcohols recently),especiallyafterspendingsometimein Italy.Beforethattime,Ihadntreallydevelopedan appreciationforredwine,buttheoutstandingreds therechangedmymind.Whileamoreexperienced palatemayappreciatethenuancesinTheVegan Vinewines,itiscertainlynotnecessary.Alloftheir winesItriedaregreatforboththebeginnerand theseasonedwinedrinker. TheVeganVineproducesfourwines:acabernet sauvignon,achardonnay,atablered,anda

sauvignonblanc.Theirwhitesarecrisp,witha touchofsweetness(butlessthanmany),and stronghintsofcitrus.Thecabernetisfullbodied withdeephintsofberry,andlightonthetannins forared,whilethetableredissmoothandagreat catchallfordinner. ThankstoTheVeganVineforgoingoutoftheir waytoprovidevegansagreat,compassionate product.Iamlookingforwardtomanymore samplings! TheReviewer
JasonWyrickisthe executivechefand publisherofTheVegan CulinaryExperience,an educationalvegan culinarymagazinewith areadershipofover 30,000.In2001,ChefJasonreversedhisdiabetesby switchingtoalowfat,vegandietandsubsequentlyleft hispositionastheDirectorofMarketingforanIT companytobecomeachefandinstructortohelpothers. Sincethen,hehasbeenfeaturedbytheNYTimes,has beenaNYTimescontributor,andhasbeenfeaturedin

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EdiblePhoenix,andtheArizonaRepublic,andhashad numerouslocaltelevisionappearances.Hehascatered forcompaniessuchasGoogle,FrankLloydWright Foundation,andFarmSanctuary,hasbeenfeaturedin theScottsdaleCulinaryFestivalspremiercatering event,andhasbeenaguestinstructorandthefirst veganinstructorintheLeCordonBleuprogramat ScottsdaleCulinaryInstitute.Recently,ChefJasonwrote anationalbestsellingbookwithDr.NealBarnard entitled21DayWeightLossKickstart.Youcanfindout moreaboutChefJasonWyrickat www.veganculinaryexperience.com.

A Taste of Thai

February 2013|76

Product Review: The Organic Gourmet Miso and Veggie Bouillon


Reviewer: Madelyn Pryor
TheOrganicGourmet www.organicgourmet.com 14431VenturaBlvd.,#192 ShermanOaks,CA91423 18004007772 Canbepurchasedat:online andatselectstores,Whole FoodsfortheirVegCuisine products Price:approximately $5/product

OrganicGourmetproductshavebeensoldin Germanyforseveralyearsandtheyhavenow madetheirwaytotheUSmarket.Alltheirproducts arenonGMOandsustainablysourced.Theyalso distributeVegCuisine(formerlySunergia)SoyFeta andSoyBleucheeses,whichgotgoodreviewsfrom usafewissuesago. OrganicGourmetMisoPasteChiliPepper Iwasexcitedaboutmynewchilipeppermiso.At thetimeItrieditIwascomingoffahorriblefluand Ineededaboost.Misoisoneofthebestrecovery foodsoutthere,andIneededtorecover!Imadea simplebrothofthismisoandwater.ImmediatelyI wasstruckbythefactthatitwasnotassaltyas manyAsianmisos.Thiswasbarelysaltyatall. Thereisalowheatthere,butthereisaresidual low,smokysmolderinthebackofyourmouthand dancingaroundyourtongue.Thecolorisadark, richrussetredwhichlookedperfectlylikea smokedchili,andaddedtotheexperience.Bestof all,at7caloriesateaspoon,itissomethingthat canbeenjoyedatanypointintheday,100%guilt free.Anytimethatyouwantabitofasmokychili boost,trythisasasoupbroth,asaladdressing base,orevenaddalittletodriedbeansbefore

addingthemtoasaladtogivethemalittleflavor boost.IlovethisflavorandIwouldbuyitagain. OrganicGourmetMisoPasteGinger Gingerandmisoarewonderfuladditionstoany coldday,soIjusttriedthenewGingerMisoina nicehotcupofsoup.Therearemanyadvantages ofthismiso,includingthefactitissoyfree, organic,andshelfstable.Itisalsolowinsodium andcalorieswithlessthan10caloriesateaspoon andonly125mgofsodium. Unfortunately,Ifoundthisflavortobealittleflat. ThereisalevelofsaltypungencythatIhavecome toexpectfrommisosthatwaslacking,norwasit replacedwithabigpopofgingerflavor.Thetastes hereweremuchmoremild,whichmightbe appealingsome,butcanaverysimplepreparation, suchasjustacupofmisosoupalittlelacking.I foundmyselfaddingsaltandvegetablestomake thisamorerobustfood,andevengratinginabit moreginger.ThoughIlovemanyelementsofthis product,suchastheshelfstability,Iwouldnotbuy thisflavoragain.

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OrganicGourmetVegetableBouillonandLow SodiumBouillon Assomeonewhoisalwayseatingsoupsofvarious types,Ihavefoundthattheneedforagood bouillonisgreat.Ofcourse,therearesome intrepidsoulsouttherewhomaketheirown vegetablebrothusingtheirvegetablescraps.To thesepeople,Itipmyhat.Fortherestofus,a greatvegetablebouilloncangiveyourquickly madesoupthesimmeredforhoursputtogether tastethatisdesirable.TheclassicOrganicGourmet vegetablebouillonoffersalight,slightlysaltypop offlavortolingerinthebackgroundofyoursoups andbroths.Withaneutralflavor,itcanbepaired withalmostanything,whilestillretainingelements ofitsownpersonality.Forme,thelovageand macearelovelytouchesofflavorthatjustadda certainsomethingwithoutbeingthestar.This brothistheperfectbackupdancertoyoursoup creation. OrganicGourmetvegetablebouillionalsocomesin lowsodium.Ithasthesameelementsofflavor, suchastheherbs,lovage,andmace,buthasless sodiumthantheoriginal(130mgofsodiumper servinginthisone,890mgintheoriginal)anda littlebitmorefat(2gfatperservingvs.1.5gfatper servingintheoriginal).Dependingonwhatyou desire,orwhatyourhealthconcernsare,either onewouldmakeafinechoicetoyourculinary creation.
A Taste of Thai

TheReviewer
Madelynisaloverofdessert, whichshecelebratesonher blog, http://badkittybakery.blogsp ot.com/.Shehasbeenmakingherowntastydesserts forover16years,andeatingdessertforlongerthanshe carestoadmit.Whensheisntinthekitchencreating newwondersofsugarygoodness,sheischasingafter herbadkitties,orreviewingproductsforvarious websitesandpublications.Shecanbecontactedat thebadkittybakery@gmail.comor madelyn@veganculinaryexperience.com.

February 2013|78

Recipe Index

Clickonanyoftherecipesintheindextotakeyoutotherelevantrecipe.Somerecipeswill havelargewhitesectionsaftertheinstructionalportionofthem.Thisissoyouneedonlyprint outtheingredientandinstructionalsectionsforeaseofkitchenuse. *Thesescrustsandsaucesarefoundwithinotherrecipes.

Recipe
Curries CurryofRoastDuckandPumpkin GreenBreakfastCurry GreenPeppercornCurry PurpleYamswithGreenCurry JackfruitCurry JungleCurry MassamanCurry RedCurryofPlantainsandPeanuts YellowCurryofPotatoes IMPORTANT:Readpage80before embarkinguponanyofthecurry recipes Salads BeefSalad GreenPapayaSalad StreetFood ChiveBuns CurryCornFritters KhaoLam Satay VeggieSatayswithPeanutSauce MiscellaneousDishes PakBungFaiDaeng SaffronCoconutRice TomKhaHed WaxGourdSoup ThaiGreenCurrySandwich PadThaiPizza MiangKam BlackBean,Lentil,andEggplant Chili

Page
81 84 88 91 95 98 101 105 108 111 114 117 121 124 127 17 130 133 136 139 21 23 17 42

Recipe
NamPrikandOtherCondiments Ajat CaramelizedPeanuts ChiangMaiNamPrik GrilledCoconutRelish NamJim NamJimJeaw RoastedCrushedBirdsEyeChiles TamarindNamPrik Noodles GingerNoodles KhaoSoiNoodles PadThai BaseIngredients FermentedSoyCakes FishlessSauce LowfatCoconutMilk PickledLimes ToastedRice Drinks BasilTea ThaiIcedCoffee BasilWater Desserts BananasinSweetCoconutMilk GrilledPressedBananas MangoStickyRice SilkenTofuinGingerSyrup ThaiPeanutCoconutCake PurpleStickyRicePudding HeavenlyPineapplePizza

Page
142 145 148 151 154 157 160 163 166 169 173 177 180 183 185 188 191 194 21 197 200 203 206 208 16 25

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Therearealotofcurrypastesinthisissue.These pastesaboundinThaicuisineandtheycanbeas simpleorcomplexasyouwanttomakethem.Read thisbeforedelvingintotherecipessoyoucan decidejusthowyouwanttotacklemakingthese necessaryfoundations. Currypastesarecreatedwithamyriadof ingredientswithawiderangeoftextures.Thisis themostimportantconsiderationwhentackling makingyourowncurrypastes.Itdetermineshow muchtimeittakestomakeapasteandinwhat orderyouneedtoworkwiththeingredients.Note spicesarealwaystoastedbeforebeinggroundto addtoapaste.Ifyoudecidetousepowdered spices,donottoastthem.Justaddthemstraightto thepaste. Mostcurrypastesarefriedbeforeextraliquidis addedtothepot.Forthebestflavor,takecoconut cream(notthekindwithadditivesthatkeepit stable)andheatthecreamoveramediumheat untilitcracksandtheoilseparates.Addthecurry pasteandfryituntilitsmellscaramelized.The easierwayistoaddabout1tbsp.ofcoconutoilto thepotandfrythepastethatway.Ifyouare lookingforalowfatoption,heatadrypottoa mediumheatandspreadthepastoverthebottom ofthepot.Itwilltoastinabouttwominutes.

smash.Doingitthiswaymayburnsomeofthose caloriesfromthecoconutmilk!

TheBlenderWay
Thiswayonlytakesafewminutestomake.Grind thedryspicesfirst,thenaddtheingredients,from hardesttosoftest,intotheblender.Startonalow speedandslowlycrankupthedialuntilthepasteis smooth.Ifyouneedto,youcanaddabitofwater orcoconutmilktogetthepastesmooth.

MyPreferredMethod
Iusuallydonthavethepatiencetobangouta currypastewithamortarandpestle.Instead,I blenditandthenItransferittothemortarand pounditwiththepestle.Thiswillsmashthepaste, gettingittoreleaseextraflavorandsavemyarms andtime.

BuyingthePaste
Thereareseveralvegancurrypastesavailable commercially.ThaiKitchenmakesaredandgreen currypastethatisvegan.Theirothertypesarenot. MostMaesribrandcurrypastesareveganexcept foracoupleandtheyhaveawiderrangeofvegan currypastesavailablethanThaiKitchen,though theydotendtobeonthesugaryandoilyside. Alwayslookattheingredientswhenpurchasinga currypasteasmanycontainfishandshrimp.Thats whyItendtosticktoThaiKitchenandMaesri.

TheAuthenticMortarandPestleWay
Forcenturies,currypastesweremadewitha mortarandpestle.Icantellyoufromexperience thatitisalotofwork.Youwillgetanincredible, complexflavorandtextureyouwontgetifyou simplymakeitinablender,butittakespersistence andpatiencetogetitdone.Ifyoumakeyourpaste thisway,smashthecurrypasteingredientswith themortarandpestleintheordertheyarelistedin therecipe,oneatatime,untiltheyarethoroughly incorporatedintothepaste.Workthepasteupthe sidesofthemortarandaddthenextingredientto

A Taste of Thai

February 2013|80

Bryannas Thai Vegetarian Roast Duck and Pumpkin Curry


Type: Curry Serves:6 TimetoPrepare:45minutes Ingredients 1Tbsp.oil 1largeonion,thinlysliced 2cansVegetarianRoastDuck(IuseCompanionBrandMunCha'iYaitsaChineseglutenproduct), rinsedandcutinto1inchpieces(BUTyoucanusetheAlternativeatendoftherecipeinstead.) 2to4Tbsp.Thairedcurrypaste(CheckthelabelforfishfishfreebrandsareTasteofThai,andsome MaePloyandMaesripastes.Amazoncarriesthemall.) 1Tbsp.gratedfreshginger 2cupscoconutmilkorLowFatCoconutMilkforcooking(seerecipeonpage183) (Note:Ifyoulikeyourcurrymoresoupy,addanothercupofcoconutmilk.) 1cupwater 3Tbsp.VietnameseVegetarianFishSauce,lowsodium(lite)soysauce,orBraggsLiquidAminos 2Tbsp.brownsugar(orpalmsugar,ifyouhaveit) 1lbs.seededbutunpeeledbutternut,kabocha,orHubbardsquash 1cupfrozenbabypeas,thawedanddrained 2cupschoppedfreshbasil Salttotaste Ahandfulofunsweeteneddriedcoconut(largeflake),toastedaweebitinadryheavyskillet Instructions Usealargesharpknifeorcleavertopeelthesquash,andcutitinto1inchcubes. Startcookingapotofjasmine(orbasmati)rice. Inalarge,heavypotorstirfrypan,heattheoil. Addtheonionandturntheheatdownalittle. Stirfryuntilitstartstowilt. Addthemockroastduckoralternate,currypaste,andgingerandstirfryforabout4minutes. Addthecoconutmilkandwater,VegetarianFishSauce,oralternate,andbrownsugar. Stirwell,addthesquash,andletitcomealmosttoaboil. Watchitatthispointanddontletitboil,oritmaycurdleabit. Turntheheatdowntoasimmer,cover,andletcookforabout30minutes,oruntilthesquashis tender. Addthebabypeasandchoppedbasil. Tasteforsalt. Serveovertherice,sprinkledwiththecoconut. AlternativetoVegetarianRoastDuck: Mix3cupsreconstitutedSoyCurlsorsmallchunksofchickenseitan(orotherfavoriteplainvegan chickensubstitute)with: 1/3cupbrothorwaterfromsoakingdriedmushrooms
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Bryanna Clark Grogan * www.bryannaclarkgrogan.com

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February 2013|81

2Tbsp.soysauce 2tsp.darksesameoil 2tsp.dryormediumsherry tsp.organicsugar MixwellandspreadtheSoyCurlsandallofthemarinadeintoanoiled7x11inchbakingpan. Spreadoutevenlyandplaceabout5inchesunderthebroilerofyouroven. Broiluntilitstartstocharabitontopandthemarinadeisabsorbed.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Bryanna Clark Grogan * www.bryannaclarkgrogan.com

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KitchenEquipment LargeKnifeofCleaver CuttingBoard HeavyPot RiceCookerorPot StirringSpoon MeasuringCup MeasuringSpoon Presentation Redricemakesforagreatcolorcontrasttothecurry. ChefsNotes
Therearemanyversionsofthisdishthisisourfavorite vegantakeonit. Hint:Whatmostculturescallpumpkinismorelikeour butternutorHubbardsquash,orJapanesekabochasquash. NutritionalFacts(perserving) Calories312 CaloriesfromFat108 Fat12g TotalCarbohydrates41g DietaryFiber6g Sugars8g Protein10g Salt615mg

soy curls

a popular brand of vegetarian duck

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Bryanna Clark Grogan * www.bryannaclarkgrogan.com

A Taste of Thai

February 2013|83

Spicy Green Curry with Noodles and Vegetables


Type: MainDish Serves:6 TimetoPrepare:About1hour Ingredients TheMushrooms 34kingoystermushrooms(akakingtrumpetmushrooms),cutintorounds About2cupsofoystermushrooms 1tablespoonofoil(useaneutralflavoredoil,likepeanutoil) TheGreenCurryPaste(oryoucanuse34tbsp.ofpremadecurrypasteandpureethemwithhalf thechiles) About1teaspooncorianderseeds About1teaspooncuminseeds About1teaspoonpeppercorns 1pinchofmaceorfreshlygratednutmeg 20greenThaichilies Salt 34Asian(purple)shallots,peeled About6clovesofgarlic 4inchesoflemongrass,chopped 1tablespoonmincedgalangal 1teaspoonlimezest 1tablespooncilantrostems teaspoonfreshchoppedturmeric 1tablespoonfreshginger teaspoonfermentedsoypaste TheFinishingTouches 1cupscoconutcream 2cupsofcoconutmilk About1cupofvegetablestock About1cupofheartsofpalm,slicedintoinchthickrounds 1largehandfulofThaibasilleaves 12stalksoflemongrass 23kaffirlimeleaves(optional) 2tablespoonsshreddedginger(wildpreferred) 48Thaichilies,redanddried TheNoodles 1packagesoffreshnoodles,about24oz.(KanomJinNoodlespreferred)
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

A Taste of Thai

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Instructions Cutthekingtrumpetsintorounds,androughlyslicetheoystermushrooms. Heattheoilinawokovermediumhighheatandaddthemushrooms. Cookuntiltheoystermushroomsarebrownandreducedinsize,andthekingtrumpetsaregolden brown. Settotheside. Inawokovermediumandaddthecorianderandcuminseeds. Cookabout1minuteuntiltoasted. Addtoamortarandpestleorspicegrinderandprocessuntilapowder. Addtheotheringredientsforthegreencurrypastetotheblenderoneatatimeinorder,andprocess untilmostlysmooth. Addthefinishedcurrypastetoawokandaddthecoconutcream,coconutmilk,vegetablestock, cookedmushrooms,heartsofpalm,lemongrass,kaffirlimeleaves,shreddedginger,andredthai chilies. Cookonmediumlowforabout20minutes. Addapotofwatertothestoveandcookthenoodles,sotheywillbereadythesametimeasthe curry. Inbowls,addofthenoodlescurledintoanestshape. Pourladlesofhotcurryoverthenoodlesandserve.


The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

A Taste of Thai

February 2013|85

LowfatVersion
Usealllightcoconutmilkinlieuofthecoconut cream.However,thiswillmakeitspiciersincefat cutsdownthespice. KitchenEquipment 3woks(orkeepwashingone),cuttingboard, knife,pot,stirringspoons,strainerfornoodles, measuringspoonsandcups,mortarandpestleor spicegrinder. Presentation Garnishwithafewdriedchilesorfreshkaffirlimeleaves. TimeManagement Manyofthesethingscanbecookedatthesametime.Searyourmushroomsasyoupreparethe greencurrypaste,thencookthenoodlesasyoudothegreencurry.Itwillcutdownonyourprepand cooktime. ComplementaryFoodandDrinks AsweetThaiicedcoffeewouldbewonderfulwiththis,oranycool,sweet,noncaffeinateddrink.A littlecoolsweetnesshelpsreducetheheatofthefoodonyourpalate. WheretoShop AnAsianmarketwillbeyourbestresourceformanyoftheseingredients,butsomehighend groceriessuchasWholeFoodswillhavemanyoftheseingredientsaswell.Thegalangalandsoy pasteareprobablyonlyavailableatanAsianmarket,aswellasthefreshThaigreenchiles.Ifyouuse apremadecurrypaste,checktheingredientstoensureitdoesnothaveanyshrimppasteorfish sauceinit. HowItWorks Cookingtheveryspicygreencurrypasteinthecoconutcreamandmilkhelpreducetheheat,since thefatreducestheabilityofthecapsaicintoadheretoyourmouth. ChefsNotes WhenImadethisdish,allofusstoodwithourbowls,eatingawayasthelayersofheatbuiltupinour mouthsandthesweatstartedtopourdownourfaces,weallstartedsayinghowmuchitburnedand
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

A Taste of Thai

February 2013|86

howmuchwelovedit!Wedidntstopeatinguntilitwasgone,despitetheburn.Thisisnowoneof ourfavoritedishes. NutritionFacts(perserving) Calories682 CaloriesfromFat234 Fat26g TotalCarbohydrates90g DietaryFiber10g Sugars10g Protein22g Salt556mg InterestingFacts ThisdishisoftensoldbystreetvendorsasabreakfastinThailand.ThisisbetterthanCheeriosifyou askme.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Madelyn Pryor

A Taste of Thai

February 2013|87

Green Peppercorn Curry with Mushrooms and Tofu


Type: Curry,MainDish Serves:2 TimetoPrepare:20minutes Ingredients TheCurryPaste 10driedredThaichiles,soaked 1tsp.ofcorianderseeds 1tsp.ofcuminseeds tsp.ofsalt 6pieceoflemongrass,chopped Zestof2limes(preferablykaffirlimes) 2tbsp.ofmincedcilantrostems(orscrapedrootsifyoucanfindthem) TheSauceandMainIngredients 3kingtrumpetmushrooms,slicedintomedallions 6oz.ofbakedtofu,cubedintobitesizepieces 1longredfreshchile,diced 2cupsofthickcoconutmilk 1tsp.ofpalmsugar 2tbsp.ofvegetarianfishsauce 2tbsp.ofpickledgreenpeppercorns(orfreshonesifyoucanfindthem) 3limeleaves,sliced cupofslicedThaibasilleaves Instructions MakingtheCurryPaste Soakthechilesuntiltheyaresoft. Toastthecorianderseedsandcuminseedsinadrypanoveramediumheatfortwominutes, thengrindthemintopowder. Eitherpureealltheingredientstogether,orstartbypoundingthechilesandsaltintoapaste withamortarandpestle,addingintheingredientsonebyoneuntilyouhavearoughcurry paste. MakingtheCurry Slicethemushroomsandchopthetofu. Dicethechile. Take3tbsp.ofthickcoconutmilk(Iskimthesuperthickenedcoconutmilkfromthetopof thecan;ifyourcoconutmilkisnotthatthick,use1tbsp.ofpeanutoilinstead)andheatit overamediumheatuntilitcracksandreleasessomeoil. Addthepasteandfryitforabout34minutes. Addthemushroomsandsautforanother2minutes. Addtheremainderofthecoconutmilk,thesugar,fishsauce,peppercorns,chile,lime leaves,andtofuandstir. Simmerthisforabout5minutes. Removefromtheheatandimmediatelyaddthebasil.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|88

KitchenEquipment Knife CuttingBoard Wok MortarandPestleorBlender MeasuringCup MeasuringSpoon StirringSpoon Presentation Iusuallygarnishthetopofthecurrywithsomeextrafreshbasil leaves,pickledpeppercorns,andmincedchile. TimeManagement Tosavetime,Itypicallypureemycurrypasteandthenpoundthepureeafewtimeswiththemortar andpestle.Itachievesvirtuallythesameeffectasthetraditionalmethodanddoesitinaboutof thetime. ComplementaryFoodandDrinks Stickyriceandasideofslicedfreshmango. WheretoShop IvefoundpickledgreenpeppercornsatbothmylocalAsianmarketandMexicanmarket,butIhave notseenthemanywhereelse.YoucanorderfreshonesfromAmazon.Obviously,theAsianmarket willgiveyouthebestpriceonmostoftheseitems,thoughIprefertogetorganicbakedtofuatplaces likeTraderJoesorSprouts.ThaiKitchenproducesanexcellentlineofcannedorganiccoconutmilk thatisthickenoughforthisrecipe.Approximatecostperservingis$3.00. HowItWorks Thisisaninterestingcurrybecausegarlicandshallotsarenowheretobeseen.Itsbasicallyan aromaticcurrywithlotsofcuminandlotsofheat.Infact,itssostrong,itreliesonthecoconutmilk tomelloweverythingout.Thatsoneofthereasonsyouneedagoodqualitycoconutmilk.Also,ifyou skimthethicktopoffofagoodqualitycoconutmilk,itwillseparateasitheats,releasingcoconutoil inwhichyoucanfrythecurry. ChefsNotes ThisisbasedonaveryinterestingrecipebychefandauthorDavidThompson,whointurnbasedhis onanotherThaicook.Itimmediatelycaughtmyattentionbecauseitissouniqueforacurry.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

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NutritionalFacts(perserving)
Calories670 CaloriesfromFat450 Fat50g TotalCarbohydrates42g DietaryFiber6g Sugars6g Protein18g Salt679mg InterestingFacts Greenpeppercornsaresimplytheimmatureformofblackpeppercorns.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|90

Purple Yams with Green Curry


Type:ThaiCurry Serves:2 TimetoPrepare:25minutes(30minutesifyoumakeyourowncurrypaste,45minutesifyoumakeit usingamortarandpestle) Ingredients TheGreenCurryPaste 4corianderseeds,toasted 1/8tsp.ofcuminseeds,toasted 5whitepeppercorns Justundertsp.ofsalt 2thinslicesofgalangal,minced(about1tsp.) 2pieceoflemongrass,smashedanddiced 45greenbirdseyechiles(deseededifyouwantamilderflavor,orsubstituteserranosifyou cantfindbirdseyechiles) 1purpleshallot,diced 4clovesofgarlic,minced 1tsp.oflimezest(preferablyfromakaffirlime) 1tsp.ofmincedcilantro(coriander)stalks 3kaffirlimeleaves,torn(omittheseifyoudonothavekaffirlimeleaves) tsp.ofgratedfreshturmeric(youcansubstitutetsp.ofground) Option:1tsp.offermentedtofu(thissubstitutesforthetraditionalshrimppaste) OtherComponents 1largepurpleyam(youcansubstituteanysweetpotatoforthis),diced 1cupsofcoconutmilk 2cupsofcookedshortgrainbrownrice Option:68thinslicesofpurpleyams Instructions Startbycookingtherice(thatwayitwillbedonejustasyourcurryisdone),thenmakethe currypaste. MakingtheCurryPaste(BlenderVersion) Overamediumheat,toastthecorianderandcuminseedsforabout1minute. Grindthespicesuntiltheyarepowdered. Roughlychoptheingredientsinsteadoffollowingthecuttinginstructionsintheingredient list. Pureethepaste,addingatouchofcoconutmilkifyouneedittomakethepastesmooth. MakingtheCurryPaste(Mortar&PestleVersion) Overamediumheat,toastthecorianderandcuminseedsforabout1minute. Removetheseedsandaddthemtothemortaralongwiththepeppercorns. Smashtheseuntiltheyarepowdered. Cutalltheingredientsusingtheinstructionsfromtheingredientlist. Inorder,addthemoneatatimetothemortarandsmashthemuntiltheyaresmoothbefore movingontothenextingredient.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|91

CookingtheDish Addabout2tbsp.ofcoconutmilktoyourpot,bringthepottoamediumheat,andwaitfor thecoconutmilktostartsimmering. Addthepasteandfryitinthecoconutmilkforabout5minutes(keepstirringitslowlysoit doesntburn). Addtheremainderofthecoconutmilkandbringittoasimmer. Chopthepurpleyams. Addthemtothecoconutmilkandsimmerthemforabout78minutes(theyshouldbesoft, notmushy). Serveovertherice. Option:Cutafewthinslicesofpurpleyams,fillawokwithaboutofpeanutoil,andbringit toamediumhighheat.Frythepurpleyamsforoneminute,thenremovethemandletthem sitfor34minutes.Frythemagainforonemoreminuteandtossthemwithcoarseseasalt. Serveasagarnish. MakingItSimple Insteadofmakingyourowngreencurrypaste,youcanuse1tbsp.ofapremadecurry paste.MyfavoriteoneisbyThaiKitchen.Notonlydoesittastegood,butitsalsovegan.Be awarethatmanypremadepastesarenot,whichiswhyThaiKitchenismystandby.Youcan useYukongoldpotatoes,sweetpotatoes,orpurpleyams.Theywillallcookaboutthesame. CheatingwiththePaste Ivefoundanexcellentcompromisebetweenthemortarandpestleversionandtheblender version.Iblendthepaste,thenIsmashthepureedpasteinamortarandpestle.Thissavesme about15minutesofwork,Igetaverysmoothpaste,andIstillgettheheightenedflavorsofa smashedpaste.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|92

KitchenEquipment
Knife CuttingBoard Mortar&PestleorBlender WokorPot StirringSpoon Potforcookingtherice MeasuringCup MeasuringSpoons Presentation Ialwaysservethericeandpurpleyamsseparately,garnishingthem withfreshgreenchilesorlimewedgesandthepurpleyamchips. TimeManagement Ifyoumakethiswithamortarandpestle,youareinforalong,butrewardingtimeinthekitchen. Makesureyoumakethepasteintheproperordersoitcomesoutassmoothaspossible.Youshould tastetheflavors,butnotfeelthetextureoftheindividualcomponents.Seemycheatforthepasteto savetonsoftimeifyoumakeyourown.Itiswellworthit.Also,makesureyoustartthericebefore anythingelsesoyoucanimmediatelyservethecurryonceitisdone.Finally,stayatthestovewhile yourpastefries.Youwanttodeveloptheflavors,butthepasteisdelicateandwillburnifyoudont payattentiontoit.IgenerallymakealargebatchofpasteandthenrefrigeratewhatIdontneed.Do notfreezethepaste.Itwillmakethegarlicandgalangalbitter. ComplementaryFoodandDrinks Servethiswithasimplelemongrassandglassnoodlesoup.Itscoolingandwillcounterbalancethe heatofthegreenchiles. WheretoShop Headtotheobviousplace,theAsianmarket.Notonlywillyoufindmostoftheingredientsatan amazingprice,itisalsoprobablytheonlyplacewhereyoucanfindsomeoftheingredientslikethe birdseyechilesandlimeleaves.Ifyouuseapremadecurrypaste,gowithThaiKitchenorlookfor onethatdoesnothaveeithershrimppasteorfishsauceintheingredientlist.Theyareincredibly commonincurrypastes,soyouwillneedtolookcloselyforagoodveganpaste.Donotsubstitute regularlimeleavesforkaffirlimeleaves.Thetextureandtasteareverydifferent.Isometimesfind thesenowatWholeFoodswhenIcantfindthematmylocalAsianmarket.Purpleyamsareactually sweetpotatoeswithawhiteskinandpurpleinterior.Youcansubstituteanysweetpotatoforthem.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|93

HowItWorks AThaicurrypastehasalotofcomponents,butshouldtastemeldedinthefinaldish.Itshouldpop withbrightflavors,heat,saltiness,andpungency.Thegarlicandshallot,inaway,helpbind everythingtogetherwiththatpungencywhilethesaltaccentuatesalltheflavors.Thelemongrassand limezestgivethehighnotesofthepasteandthechilesareintenseinflavor.Thisissomewhat mitigatedbythefatandsweetnessfromthecoconutmilk.Thefatcoatsthetongue,protectingit fromtheheat(somewhat!).Toastingthespicesactivatesvolatileoilsinthemthatarenotactivated whentheysimplysimmer.Thedepththeyaddtothepasteissubtle,sincetheyareusedinsmall amounts,butsomethingthatisdefinitelymissediftheyarenotpresent.Ifyouareusingamortarand pestletomakethepaste,theingredientsareaddedfromhardesttosoftestandshouldbethoroughly mashedsothepasteisassmoothaspossible.Smashingtheingredientsbreaksthecellularstructure ofthefood,releasingmoreflavorthanifthepasteissimplyblended.However,itaddsalotmore worktomakingthepaste,soIsuggestmakingaverylargebatchofitifyougothisroute.Onceyou startcookingit,thefatfromthecoconutmilkisusedtofrythepaste(andtogetitsmoothinthe blender),whichcaramelizessomeofthenaturalsugarsinthepaste.Allofthisisbalancedbythe purpleyams.IchosetheseinsteadofwhiteororangessweetpotatoessincetheyarepopularinThai cuisineandtheyhaveagreatcolor. ChefsNotes GreencurryisthefirstThaidishIeverlearnedhowtomake.Ithasanumberofvariations,butthey areallfragrant,hot,salty,andabsolutelydelicious. NutritionalFacts(perserving) Calories641 CaloriesfromFat333 Fat37g TotalCarbohydrates67g DietaryFiber11g Sugars7g Protein10g Salt646mg InterestingFacts Thaicurriescanbedryorwet,withwetreferringtoasaucycurryanddrytoathick,clingycurry.Wet curriesaremadewitheithercoconutmilk,water,orbroth.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|94

Jackfruit Curry
Type: Curry,MainDish Serves:2 TimetoPrepare:20minutes Ingredients TheCurryPaste 8driedThaichiles,soaked tsp.ofsalt 1pieceofgalangal,diced 4shallots 4clovesofgarlic 2cubesoffermentedtofu tsp.ofpalmsugar TheCurry 1cupsofwater 1to2cupsofdeseededjackfruit,choppedintolargebitesizepieces Juiceof1lime Instructions Soakthechiles,theneitherpoundthechilesandsaltintoapaste,addinginremainingpaste ingredientsonebyone,repeatingthisprocesswitheachone,orpureetheminablender. Combinethecurrypastewiththewaterandbringittoasimmer. Chopthejackfruit. Addthejackfruittothebrothandsimmeritforabout10minutes,replenishingwaterasneeded. Onceitisdone,removeitfromtheheatandimmediatelyaddthelimejuiceandstir.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|95

KitchenEquipment Knife CuttingBoard MortarandPestleorBlender MeasuringCup MeasuringSpoon Wok StirringSpoon Presentation Garnishwithasprinkleofcilantroormint,orsimplyserveitasisoveramoundofrice. TimeManagement Thiscurrygoesfairlyquicklyforacurryanditsrelativelysimple,too.Justpayattentiontothebroth levelandmakesureitdoesntdiminishtoomuch. ComplementaryFoodandDrinks Stickyriceandasetofnahmprik. WheretoShop YoucangetbothfreshandcannedjackfruitatanAsianmarketandquiteafewfoodiemarkets.The sameistruewithgalangal.Approximatecostperservingis$2.00. HowItWorks Thiscurryhasalighternotethanmanyothercurries.First,itismadewithwaterinsteadofcoconut milk.Itsamixofpungencyfromtheshallotsandgarlicandheatfromthechileswiththefewother ingredientsprovidinghighnotesofsupportingflavors.Coupledwiththejackfruitandthebrightness ofthelimejuice,itmakesforacurrythatfeelsrefreshing.Speakingoflime,thelimejuiceisadded justafteritcomesofftheheatinordertoretainthefreshest,brightestflavorpossible. ChefsNotes ThisisoneofmyfavoriteThaicurriesbecauseitissodifferentfromthemainstays.First,itsawater basedcurry,soyoucantastethepurechileflavors.Second,thejackfruitmakesforanice,lightmeal. Ifeelfullafterwards,butneverheavy. NutritionalFacts(perserving) Calories270
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|96

CaloriesfromFat18 Fat2g TotalCarbohydrates56g DietaryFiber5g Sugars6g Protein7g Salt685mg InterestingFacts Freshjackfruithasasticky,waxysubstanceallaroundtheinterior.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|97

Jungle Curry of Eggplant


Type: Curry,MainDish Serves:4 TimetoPrepare:20minutes Ingredients TheCurryPaste 15redBirdseyechiles 4shallots,chopped 10clovesofgarlic 1tbsp.ofdicedgalangal 3pieceoflemongrass,chopped 4pieceofginger,chopped Option:1cubeoffermentedtofu tsp.ofsalt TheVeggiesandBroth 8Thaieggplants,chopped 68longbeans,cutintobitesizepieces 810babycorns cupofslicedbambooshoots 1tbsp.ofoil 4cupsofwater 2tbsp.ofvegetarianfishsauce 6limeleaves,torn Instructions Prepalltheingredientsforthepaste. Pureetheminablenderormashthemwithamortarandpestle,addingthemandbashingthemone atatimeuntilyouhaveasmoothpaste. Choptheeggplantsandbeans. Bringtheoiltoamediumheat. Frythepasteforabout5minutes. Addthewater,fishsauce,andstir. Addtheveggiesandlimeleavesandsimmerthecurryforabout10minutes.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|98

KitchenEquipment Knife CuttingBoard BlenderorMortarandPestle MeasuringSpoon MeasuringCut Pot StirringSpoon Presentation Servewithafewfreshlimeleaves,butotherthanthat,thepresentationshouldbesimple. TimeManagement Thepasteshouldfryuntilyoucansmellthecapsaicinintheair.Assoonasthathappens,addthe liquidsoyoudontgetchokedoutofthekitchen. ComplementaryFoodandDrinks Asideofrice,pickledveggies,andfreshsweetfruittobalanceouttheintensityofthiscurry. WheretoShop YoushouldbeabletofindalltheingredientsataconventionalmarketexceptfortheThaieggplant andlimeleaves.Ifyoucantfindthelimeleaves,simplyomitthemandifyoudontwanttogotoan AsianmarkettogetThaieggplant,youcanuseChineseorJapaneseeggplantinitsstead. Approximatecostperservingis$2.50. HowItWorks Junglecurriesarenotedforboththeirheatandthepredominanceoffreshflavorsinthepaste.Rarely dodryspicescomeintoplay,whichiswhythiscurryismadeupoflargeamountsofginger,galangal, chiles,andlemongrass,alongwiththestapleshallotsandgarlicfoundinmostThaicurries.The remainingingredientsinthepaste,aswellasthefishsauce,aresimplywaysofaddingdifferent typesofsaltinesstothedish.Thepastefriesinordertodeepentheflavorofthechiles,shallots,and garlicprimarilyandwaterisusedinsteadofcoconutmilktokeeptheflavorofthecurryaspureas possible. ChefsNotes JunglecurriesarepureThaiflavor.Thewaterbrothmasksnothinganditsoneofthereasonsthat thisstyleofcurryisafavoriteofmine.However,ifyouarenotusedtoacertainlevelofoomph fromyourcurry,thismaynotbearecipeforyou.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|99

NutritionalFacts(perserving)
Calories196 CaloriesfromFat36 Fat4g TotalCarbohydrates30g DietaryFiber5g Sugars3g Protein10g Salt702mg InterestingFacts Junglecurriesaretypicallyfoundinruralareasandutilizeingredientseasytofindoutsideofthelarge towns.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|100

Massaman Curry (gaeng matsaman)


Type: Curry,MainDish Serves:3 TimetoPrepare:30minutes Ingredients TheMassamanCurryPaste(orusecupofpremademassamancurrypaste) 12driedredThaichiles,soaked 7cardamompods,roasted(ortsp.ofgroundcardamom) 1tsp.ofcorianderseeds,roasted 1tsp.ofcuminseeds,roasted 4cloves,roasted(orapinchofgroundcloves) 68blackpeppercorns,roasted 3bayleaves,roasted tsp.ofsalt 4shallots 8clovesofgarlic 3tbsp.ofgratedginger Option:1cubeoffermentedtofu cupofroastedpeanuts TheSauceandMainIngredients 1tbsp.ofpeanutoil Option:8oz.ofextrafirmtofu,cubed,or1cupofseitanstrips 3cupsofcoconutmilk 2longcinnamonstick Option:2driedcassialeaves 1onion,chopped 2smallpotatoes,chopped 4Thaieggplants,choppedor1Japaneseeggplant,chopped 3tbsp.oftamarindjuice Option:2tbsp.ofvegetarianoysterormushroomsauce 1tbsp.ofpalmsugar Instructions MakingthePaste Roastthedifferentspices,includingthebayleaves,inadrypanoveramediumheatuntilyou cansmelltheirfragrancewaftingfromthepan. Breakopentheroastedcardamompodsandgrindtheseedsintocardamompowder. Usingamortarandpestle,poundthespicesintopowder,thenaddtheingredientsonebyone andpoundthemintoapaste(orgrindthespices,thenwhipeverythingtogetherinablender). MakingtheCurry Preparetheonion,potatoes,andeggplantandsetthemaside. Bringtheoiltoamediumheat. Addthecurrypasteandfryitforabout5minutes,continuouslystirringitsoitdoesntburn.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|101

Ifyouareusingtheoptionaltofuorseitan,addthisnowandsautitinthepasteitforabout 34minutes. Addthecoconutmilk,cinnamonstick,optionalcassialeaves,onion,potatoes,andeggplants. Simmerthisforabout10minutes. Addthetamarindjuice,vegetarianoystersauce,andpalmsugarandsimmerforanother2 3minutes.


The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|102

KitchenEquipment Pan StirringSpoon MeasuringSpoon MeasuringCup Knife CuttingBoard WokorPot MortarandPestleorBlender Presentation Servethisinarelativelyshallowbowlsothattheveggiesdontsinktothebottomandgetlostinthe currysauce. TimeManagement Youdonthavetostirthepasterapidly,butyoudohavetocontinuouslystiritwhileitfriesbecauseit willburnquickly.IsometimeswaituntilIhavethesaucesimmeringandthenIchoptheveggies.It givesthecurryandextrafewminutestosimmer. ComplementaryFoodandDrinks Servethiswithsaffronriceandpickledginger. WheretoShop TofindThaieggplants,IusuallyhavetogotoanAsianmarketorahigherendmarketthatspecializes ingourmetfoods.Thaieggplantsaresmallbulbswithagreenskinandwhitestriations.Therestof theingredientsarerelativelyeasytofind,unlessyouwanttoaddinsomeoftheoptionalones,like thedriedcassialeaves.ThoseIeitherhavetogotoanAsianoraMexicanmarkettopurchasewhile theothersIgetatmylocalAsianmarket.Makesurethatthevegetarianoystersaucedoesnothave MSGinit!Approximatecostperservingis$3.00. HowItWorks ThecurrypasteworkslikemostotherThaicurrypastes,butyoucanseetheheavyMiddleEastern influenceinthedishwiththeuseofturmeric,bayleaves,cardamom,andcloves.Theflavorcarriers ofthepaste,however,arestillthechiles,garlic,andshallots.ThiscurryalsoshowsitsMiddleEastern rootswiththedicedonionandcinnamonstickssimmeredinthesauce.Thesugar,tamarindjuice,and vegetarianoystersauceareaddedattheendofthecookingprocess.Thetamarindjuicesothatit keepssomeofthatbrightpoppingflavorthatithas,thesugarsoitdoesntcaramelize,andthe oystersaucesothatitactsmoreasanotetothecurrythananintegralflavor.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|103

ChefsNotes
Thisisoneofmyfavoritecurriesandisgenerallylistedasoneofthetopdishesintheworld.Its smooth,rich,andredolentwithpungencyandfragrance. NutritionalFacts(perserving) Calories728 CaloriesfromFat540 Fat60g TotalCarbohydrates45g DietaryFiber4g Sugars8gg Protein17g Salt700mg InterestingFacts IslaminThailandcomesfromseveraldifferentareas,notablyMalay,theHuipeopleofChina,and neighboringBurma.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|104

Red Curry of Plantains and Peanuts (geng dtaeng)


Type: ThaiCurry Serves:4 TimetoPrepare:1520minutes+timetogetthegrillhot Ingredients RedCurryPaste 2tsp.ofcorianderseeds,roasted 1tsp.ofcuminseeds,roasted 1215driedredThaichiles tsp.ofsalt 1tsp.ofwholewhitepeppercorns pieceofgalangal,diced 3pieceoflemongrass,chopped 3shallots,chopped 12clovesofgarlic Zestof1lime(preferablykaffirlime) 1tsp.ofmincedcilantrostems Option:1cubeoffermentedtofu Plantains,Peanuts,&CoconutMilk 3yellowplantains,sliced 1tbsp.ofpeanutoil 2cupsofcoconutmilk cupofwater cupofroastedsaltedpeanuts 2cupsofcookedrice Instructions Overamediumheat,roastthecorianderandcuminseedsinadrypanforabout1minute. Option:Deseedthechiles. Grindorpoundthechiles,coriander,cumin,salt,andpeppercornsintoapowder. Prepthegalangal,lemongrass,cilantro,shallots,andgarlic. Eitherpureethemor,inorder,poundthemintoaroughpasteusingamortarandpestle,combining everythingwiththespicemix. Peeltheplantainsandslicethemintobitesizepieces. Bringtheoiltoamediumheat,thenaddthecurrypasteandfryitforabout5minutes. Addthecoconutmilkandwaterandstiruntilthepastehasbeenevenlyincorporatedintothesauce. Addtheplantainsandpeanutsandsimmerthisforabout5minutes. Serveoverrice.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|105

KitchenEquipment BlenderorMortarandPestle MeasuringSpoon MeasuringCup Knife CuttingBoard Pot StirringSpoon Presentation IputasprigofThaibasilwitheachbowltoaddsomecolortothedish. TimeManagement Waituntiltheoilishotbeforeaddingthecurrypastetothepotandkeepslowlystirringitonceit goesin.Stirringrapidlywillnotallowthecurrypastetoproperlyfrywhilelettingitjustsittherewill ensureitburns. ComplementaryFoodandDrinks Servethiswithasideoflightlysteamedveggiesandgreens. WheretoShop Whenchoosingyourplantains,lookforonesthatareyellowwithfewblackspots.Theyarestarchy enoughatthispointtoserveasthesubstantivepartofthecurryandhaveripenedenoughthatthey havealightsweetnessthatprovidescounterpointtotheheatofthecurrypaste.Makesuretousea goodqualitycoconutmilkwiththisrecipe,sinceitistheflavorcarrierforthecurrypaste. Approximatecostperservingis$2.00. HowItWorks Thispasteisdefinitelyhot,thoughnotashotasitappearsatfirstglance.Thecoconutmilkandrice bothservetomitigatetheheatofthechilesquiteabit.AswithmanyThaicurries,thebulkofthis curryiscomprisedofgarlicandshallots,whichserveasthepungentpaletteforalltheotherflavors. Fryingthepastecaramelizesthegarlicandshallotsandbringsoutthearomaofthegalangaland lemongrass.Therednessofthecurrycomesfromtheextraordinaryamountofchiles. ChefsNotes Imadethiscurrypasteusingthetraditionalmortarandpestlemethod,buttowardstheend,Iwas lookinglonginglyatmyblender!Still,thetasteofapoundedcurrypastewasexquisite.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|106

NutritionalFacts(perserving)
Calories654 CaloriesfromFat270 Fat30g TotalCarbohydrates87g DietaryFiber8g Sugars30g Protein9g Salt705mg InterestingFacts RedcurrypastestendtobesomeofthemildercurriesinThaicuisineandarealmostalwayssoupy.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|107

Yellow Curry Potatoes (gaeng kari)


Type: Curry,MainDish Serves:4 TimetoPrepare:20minutes Ingredients YellowCurryPaste 20driedredThaichiles 1tbsp.ofcorianderseeds,toasted 1tsp.ofcuminseeds,toasted 2shallots 6clovesofgarlic 2tbsp.ofgratedfreshturmericor1tbsp.ofturmericpowder 2slicesofgalangal,diced 1tsp.ofsalt 2cubesoffermentedtofu OtherIngredients 6waxypotatoes,chopped 2tbsp.ofoil 3cupsofwater 2tbsp.oftamarindsauce 2tsp.ofpalmsugar Juiceof1lime Instructions MakingtheCurryPaste Soakthechilesuntiltheyaresoft. Whiletheyaresoaking,toastthecorianderandcuminseedsoveramediumheatforabout2 minutes. Grindthespicesintoapowder. Pureeorsmashthechilesuntilroughlysmooth,thenaddtheremainderoftheingredients oneatatime,pureeingorsmashingthemuntilsmoothbeforeaddingthenextingredient. FinishingtheCurry Chopthepotatoesintobitesizepieces. Bringtheoiltoamediumheat. Frythecurrypasteforabout4minutes. Slowlystirinthewater,tamarindsauce,andpalmsugarandbringittoasimmer. Addthepotatoesandcookuntilsoft. Addthelimejuiceandimmediatelyremovefromtheheat.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|108

KitchenEquipment BlenderorMortarandPestle Knife CuttingBoard MeasuringCup MeasuringSpoon WokorPot StirringSpoon Presentation Iliketogarnishthiswithasprigofcilantrotoaddasplashof contrastingcolortothebowl.Ialsoliketouseashallowbowlsothat thepotatoespokeoutofthecurrybroth. TimeManagement Foracurry,thisrecipecooksfairlyfast.Youknowthecurryisdonewhenthepotatoesarejustsoft enoughtoeat.Thisletsthemretainsomebiteandmakethecurryfeelevenmorefilling! ComplementaryFoodandDrinks Servewithstickyriceandasweetdrinkordessert.Thecurryishotandyouwillneedthestarchand sweetnesstobalanceit. WheretoShop YouwillmostlikelyneedtogetgalangalandfreshturmericatanAsianmarket.Itsoktosubstitute gingerforgalangalinthisrecipe,soifyoudonthaveanAsianmarketthatisconvenient,youcanstill getalloftheingredientsforthisataregularmarket.Approximatecostperservingis$1.25. HowItWorks Theprimaryflavorsofthiscurryarehotandhot,withatouchofturmericaddedin.Thecuminand coriandergiveitsomedepthandasmallamountofgalangaladdsthathigharomaticnotefoundin othercurries,butitisnotaspredominantinthisone.Waterisusedinsteadofcoconutmilksothat thepurecurryflavorcancomethroughandthetamarind,lime,andsugargiveitthefinalsweetand sourflavor. ChefsNotes WaterbasedcurrieshaveapureflavortothemthatIverymuchappreciate,butthatflavoris particularlydependantonhavinggoodqualityingredientssincethereisnococonutmilktoboost them.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|109

NutritionalFacts(perserving)
Calories543 CaloriesfromFat63 Fat7g TotalCarbohydrates108g DietaryFiber11g Sugars13g Protein12g Salt690mg InterestingFacts YellowcurriesaretypicallymadeinthesouthofThailand,whereboththeMuslimandIndianculinary influencesaremoreprevalent.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|110

Beef Salad (yam neua)


Type: Salad,MainDish Serves:2 TimetoPrepare:25minutes Ingredients TheBeef 2portabellamushrooms,slicedor2cupsofseitanstrips tsp.ofgroundblackpepper Option:1/8tsp.ofSichuanpepper 2tsp.ofoil TheSauce Juiceof3limes 2tbsp.ofvegetarianfishsauce 1tsp.ofpalmsugar(orturbinadosugar) Pinchofsalt TheSalad 6shallots,sliced 6cherrytomatoes,halved 2Thailongchiles,minced 45greenonions,chopped cupofchoppedcilantro(coriander) 2tbsp.ofmincedfreshmint 1cucumber,halvedandsliced Instructions Slicetheportabellasorseitanintostrips. Rubthemwiththeblackpepper,thentossthemintheoil. Searthemoveramediumhighheatuntillightlybrowned. GrillOption:Youcangrilltheseinsteadofsautingthemforasubtlesmokyflavor. Combinealltheingredientsforthesauceandaddthemushroomsorseitantoitandsetitaside. Slicetheshallots,halvethetomatoes,mincethechiles,choptheonionsandcilantro,andmincethe mint. Cutthecucumberinhalfalongthelength,thensliceitintothickhalfdisks. Tosseverythingtogetherexceptforthecucumber,whichshouldbearrangedaroundtheedgeofthe plate.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|111

KitchenEquipment Knife CuttingBoard SautPanorGrill StirringSpoon MeasuringCup MeasuringSpoon MixingBowl Presentation Imoundthesaladinthemiddleoftheplate,thenarrangethecucumbersaroundtheedge.Ifyou wanttodosomethingabitextrawiththecucumber,youcanscorelinesdownthelengthofitusinga forkbeforehalvingandthenslicingit. TimeManagement Isometimesletthemushroomsorseitansitinthemarinadeforafewhoursbeforeservingthesalad, butthatisonlyifIhavethepatiencetodoso. ComplementaryFoodandDrinks Servewithasideofstickyriceandfreshpapaya. WheretoShop Alloftheseingredients,exceptforthevegetarianfishsauce,arefairlycommon.Youcansubstitute soysauceifyoucantfindavegetarianfishsaucethatdoesnthavemsg.Approximatecostper servingis$3.50. HowItWorks LikemanyotherThaidishes,thisfeaturesshallotsasamainingredient,buttherealstaristheseared mushroomsorseitanenrobedinthesauce.Ithasbrightnessfromthelime,depthandsaltinessfrom thefishsauce,andsomesugartobalancetheheatofthelongchiles.Combinedwiththatisa strongherbalnotefromcilantroandmint.Quiteabitoftheseherbsareusedbecausetheyneedto competewithalltheotherstrongflavorsofthesalad.Boththetomatoesandcucumberarethereto providearefreshingcounterpointtoalltheotherintenseflavors. ChefsNotes ThisisprobablyoneofthemostpopularThaidishesservedoutsideofThailand.Ironically,Ihatedit thefirsttimeIhadit,butIwasalsoabouttenyearsold.Idefinitelyneededamorerefinedpalate beforeIappreciatedit.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|112

NutritionalFacts(perserving,usingportabellamushroom)
Calories156 CaloriesfromFat36 Fat4g TotalCarbohydrates27g DietaryFiber4g Sugars9g Protein3g Salt388mg InterestingFacts Restaurantsoftenmixlettuceintothesaladbecauseitstretchesthesaladandmakesitmore profitableforthem,butthemoreauthenticwayiswiththecilantroandmintservingasthegreen.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|113

Green Papaya Salad (Som Tum)


Type: Salad Serves:4 TimetoPrepare:10minutes Ingredients TheSalad 1greenpapaya,shredded 6to8freshgreenbeans 2Thaichiles,deseededandminced 2tbsp.oftoastedpeanuts 5or6cherrytomatoes,halved 1smallpinchofcoarse,flakyseasalt TheDressing Juiceof1lime 1tsp.ofsoysauceorvegetarianfishsauce 1tbsp.ofsugar(preferablypalmsugar) 1cloveofgarlic,minced tsp.ricewinevinegar Instructions Cutthepapayainquartersandremovetheseeds. Shredtheinsideofthepapayausingalargegraterorcutthepapayaandforceitdownafood processorwiththeshredderattachment. Option:Usealreadyshreddedgreenpapaya. Cutthegreenbeansinto23pieces. Halvethecherrytomatoes. Removetheseedsfromthechilesandmincethem(removethewhiteveininthechileifyouwantto reducetheheat. Mincethegarlic. Placethechiles,greenbeans,peanuts,salt,andtomatoesontopofthesalad. Mixtogetherthesugar,soysauce,garlic,limejuice,andricewinevinegar. Dressthesalad.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|114

KitchenEquipment
ShredderorGrater Knife CuttingBoard MixingBowl Spoon MeasuringSpoon Presentation Lightlytossthepapayashredssothesaladlookslightandspry insteadofdenselypacked. TimeManagement Thisisbestifeatenfresh.Sinceitgetsmadesoquickly,thereisntmuchelsetothetime management,savethatifyouservethiswithanothersetofrecipes,thisshouldbeoneofthelast onesyoumake. ComplementaryFoodandDrinks Servethiswithasideofstickyriceandmushroomlab. WheretoShop Youneedanunripegreenpapayaforthisrecipe,notayellowororangeone.Thebestplacetofind thoseisatanAsianmarket.Iwholeheartedlysuggestcheatingandlookingforgreenpapayathatis alreadyshredded.Itypicallyfindtheseintheproducesection.Itwillsaveawholelotofworkandwill stilltastegreat.LooklookforripeThaichilesatthesamemarketorlookforserranos(theyareripe whentheyarered.)However,ifyoucantfindthem,anysortofsmall,hotredchilewilldo,evenifit isgreen.Onlyfreshwilldo. HowItWorks Thegreenpapayaprovidesthebulkoftheflavorforthissaladaccentedbythetomatoesandgreen beans.Greenpapayaisusedbecauseithasacrispertastethanaripepapayaandiseasiertoshred. ThesaucecombinesclassicThaiflavors,minglingthesournessofthelime,thesaltinessofthesoy sauce,thesweetnessofthesugar,andtheheatofthepeppers.Whileeachoftheseisstrong,they areallbalancedagainsteachother.Finally,thepeanutprovidesextratexturetothesalad. ChefsNotes Thismakessuchanicelightsummerlunchsalad.Ifyoudontliketheheatinit,feelfreetoomitthe chilesanditwillstilltasteincrediblydelicious.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|115

NutritionalFacts(perserving
Calories111 CaloriesfromFat27 Fat3g TotalCarbohydrates17g DietaryFiber4g Sugars5g Protein4g Salt86mg InterestingFacts PapayasarenativetoSouthAmericaandwereimportedtoSiam,becominganimportantpartofthe countryscuisine. Papayasarefilledwithacompoundcalledpapain,whichisextractedfromthepapayaandusedasa salveforcuts,scrapes,andburns.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|116

Chive Buns with Soy Chili Sauce


Type: Appetizer Makes:10cakes TimetoPrepare:about1hour Ingredients TheBatter 1cupofriceflourorbrownriceflour cupoftapiocaflour cupofstickyriceflour 1pinchofsalt 1cupsofwater 2tablespoonsofoil(Iusedtoastedsesameoil) 6tablespoonsoftapiocaflour cupofstickyriceflour Plusabout12tablespoonsoftapiocaflourfordustingthebuns TheFilling 1tablespoontoastedsesameoil About56cupsoflooselydicedChinesechives 68clovesofgarlic 1tablespoonlimezest cupoflooselychiffonadedThaibasil 2tablespoonssoysauce Pinchofwhitepepper About1teaspoongranulatedsugar TheSauce 4tablespoonsofsoysauce 1tablespoonoftoastedsesameoil 1tablespoonofwhitevinegar 1teaspoongranulatedsugar 12redThaichilies,minced 1tablespoonmincedshallot Instructions Inabowl,combinethefirstthreeingredientstherice,tapiocaandstickyriceflour. Addthesaltandwater,thenstirintoapaste. Heattheoilinawokoverlowheat. Addthemixtureimmediatelyandallowtohalfcookuntilitbecomesstickyandopaque,about2025 minutes. Removefromheatandoncecoolenoughtohandle,kneadintheother6tablespoonsoftapiocaflour andcupofstickyriceflour. Thedoughshouldbeeasytohandle. Rollinto10equalballs. Coverwithadampclothandallowtorest10minutes. Mincethechives,basil,garlic,andzestthelimes,butkeeptheminseparatepiles.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

A Taste of Thai

February 2013|117

Heatacleanwokovermediumhighheatandaddtheoil. Oncetheoilisheated,addthechives. Oncethechivesstarttowilt,addthegarlic. Cookabout30seconds,thenaddthebasil,pepper,sugar,andsoysauce. Removefromheat. Dustthebunswithabitoftheflouranduseyourfingerstopatthepastrydoughoutintodisksabout 4inchesindiameter. Addabout2tablespoonsoffillingintothemiddleofeachone. Turninallthecorners,twistingandfoldinguntilthefillingiscompletelycovered. Placetheminasteamerbasketontopofparchmentpaperandsteamabout15minutes. Whisktogetheriningredientsforthesaucewhilethecakesaresteaming. Removefromtheheatandtopwithsomeofthesauce,about1tablespoonfor2cakes.


The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

A Taste of Thai

February 2013|118

LowfatVersion
Reducetheoilinthefillingto1teaspoonandeliminateitfromthesauce.However,youneedtheoil forthedough. KitchenEquipment SteamerBasket MeasuringSpoonsandCups Knife CuttingBoard 2Bowls Wok StirringSpoons Presentation Youcanservethesauceonthesideoryoucandrizzleitoverthecake. TimeManagement Whilethedoughisresting,makethefilling.Then,whenyourolloutthecakes,thefillinghastimeto cool. ComplementaryFoodandDrinks Aniceicedmintteaandgreenpapayasaladaremyfavoritepairingswiththis,sincethecool refreshingdrinkandbrightsaladcomplimenttheflavorsofthebunsnicely. WheretoShop TheChinesechivesaremosteasilyfoundatanAsianmarket,asarethefloursforthisrecipe. HowItWorks Sinceallthefloursusedhavenogluten,cookingthemhelpstheamylaseinthericedevelopbinding thefloursandallowingthedoughtoachieveagreaterpliancy. ChefsNotes Ihavetwonotes.ThefirstisthattheparchmentpaperforthesteamerisESSENTIAL.Withoutit,your bunswillsticktothesteamerandbreakwhenyoutrytoremovethem.Pokeholesintheparchment papertoallowsteamtoenterthebasketwithouthavingyourbunsstick.Also,donottrytorollthe doughintoshape.Ididthisanditwasnotveryuseful.Pattingthedoughintoshapewithmyfingers wasmucheasier.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Madelyn Pryor

A Taste of Thai

February 2013|119

NutritionFacts(percake)
Calories246 CaloriesfromFat54 Fat6g TotalCarbohydrates44g DietaryFiber1g Sugars3g Protein4g Salt446mg InterestingFacts Amylase,thestarchthatallowsthedoughtobind,isalsowhatmakesrisottocreamy.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Madelyn Pryor

A Taste of Thai

February 2013|120

Corn Fritters (tod man khao pad)


Type: Appetizer Serves:6 TimetoPrepare:10minutes Ingredients 5earsofcorn(about2cupsofkernels),splitinto2batches 1tbsp.ofredcurrypaste 2oz.ofsilkentofu tsp.ofsalt 1cupofriceflour 1tsp.ofbakingpowder 5kaffirlimeleavesor68largeThaibasilleaves,slicedintoribbons Oilforfrying Instructions Removethekernelsfromthecobsanddividethekernelsintotwoequalbatches. Takeonebatchofkernelsandpureeitwiththecurrypaste,tofu,andsalt. Combinethericeflourandbakingpowder. Combinethedryandwetmixesthoroughly,thenmixintheotherbatchofkernels. Slicethelimeleavesorbasilintothinribbonsandmixthisintothemix. Fillawokwithoilabout2deepandbringitto300degreesF. Takeaheapingspoonfulofthecornbatteranddropitintotheoil. Oncethefrittersfloattothetopoftheoilandlooklightlybrowned,removethemandsetthemona rackorpapertoweltodryandcontinueuntilyouareoutofbatter.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|121

KitchenEquipment
BlenderorFoodProcessor MeasuringCup MeasuringSpoon Bowl Wok Tongs RackorPlateandPaperTowels Presentation Garnishwithsomechoppedcilantroormoreribbonedlimeleaves. TimeManagement Thesedonttakelongtofry,somakesureyouhavearackorpapertowelsnearbysoyoucanget themimmediatelyoutoftheoil.Also,theseneedtobeservedwithinafewminutesofcomingoutof theoilorelsetheylosetheircrispness. ComplementaryFoodandDrinks Servewithasweetchilesauce. WheretoShop AlloftheseingredientsareverycommonexceptforthelimeleavesandThaibasil.Checkoutyour localAsianmarketforthose,butfeelfreetousewhateverbasilyoucanfindifyoucantgetaholdof anyoftheotherones. HowItWorks Theoilisalowertemperatureinthisrecipethanmanyotherfriedrecipessothatitdoesntburnthe riceflour.Becauseithasmoresugarthanwheatflour,itissusceptibletothatathightemperatures. Thebakingpowdermakesthefritterfluffyandexpansiveandthetofuactsliketheeggfoundina traditionalrecipe. ChefsNotes Idonteatmanyfriedfoods,butthesewerephenomenal.Light,crispy,andloadedwithflavorfrom theredcurrypaste. NutritionalFacts(perserving) Calories260
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|122

CaloriesfromFat72 Fat8g TotalCarbohydrates41g DietaryFiber3g Sugars3g Protein6g Salt602g InterestingFacts KaffirlimesarentusedjustinThaicooking.TheyalsoshowupinCreolecuisineandareused throughoutpartsofAfrica.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|123

Bamboo Sticky Rice (khao lam)


Type: Dessert,Snack Serves:Serves6 TimetoPrepare:2hours+timetosoaktherice Ingredients 6tubesofbamboo,about1footlongeach Bananaleaves 2cupsofstickrice 4cupsofcoconutmilk cupofpalmsugar(youcansubstituteturbinadosugar) tsp.ofsalt Instructions Soakthericeforaboutsixhours,thendrainawaythewater. Combinethericewiththecoconutmilk,sugar,andsalt. Packoneendofthebamboostickswithbananaleavestocreateaseal. Fillthehollowbamboowiththericecoconutmix. Sealtheotherendofthebamboowithbananaleavestocompletetheseal. Lightyourgrillandmakesuretherackisatleast6abovethecoals. Placethebambooontherack,keepingthemawayfromthemostintenseheat,anddonotcloseyour grill. Thericetakesabout1to2hourstoproperlycook. Youcancheckitbyunsealingoneendandifthericeischewyitisdone;ifitstillhasliquid,resume cookingit. Whenyouservethis,youpeelawaythelayersofbamboountilthestickriceisrevealed.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|124

KitchenEquipment GrillandTongs MeasuringCup MeasuringSpoon MixingBowl Presentation WhenIservethese,Iremovethebananaleavesfromonesideand startthepeelingprocess,butleavemostofthebamboostickintact. Peelingitispartofthefun!Ifyouwantsomethingreallyinteresting looking,useblackstickyrice. TimeManagement i built a couple brick stands so I could place the bamboo over the grill while i grilled a coconut relish Dontcheckthericetoooften.Everytimeyouunsealit,itletsout someoftheheatandsteamtrappedinsidethebamboosticks. ComplementaryFoodandDrinks Thiscanbeeatenonitsownorservedwithsmallcutsofsteamedveggiesontheside.Iwouldonly serveitthatwayifIdidntaddsugartotherecipe. WheretoShop BamboosticksandbananaleavescanbefoundatnearlyanyAsianmarketandevensomeofthe higherendmarkets,whichseemtobecarryingmoreandmorespecialtyAsiangoods.Approximate costperservingis$1.00. HowItWorks Becausethericetakessolongtocookusingthismethod,soakingitisimportant.Italsoplumpsthe rice,meaningyoucanaddlotsofricetothebamboostick.Ifyoudidntsoakit,youwouldneedextra liquidandthatwouldtakeupmoreroominthestick.Basically,youareslowlyheatingthecoconut milkthroughthebambootube,whichthencookstherice.Itneedstobefarawayfromtheheatof thegrillsothatitdoesntgettoohottoofastandburn.Thebananaleavesmakeobvioussealsforthe tubes. ChefsNotes Forme,thisiswhatIcallpartyfood.Itsgreatforinvitingabunchoffriendsovertoanoutdoorget together.Grillingriceinbamboosticksisexoticandrusticandmakesforaninterestingconversation pieceandwhileyouandyourfriendsenjoytimearoundthefire,thebamboositsthereasasweet, funpromisefortheendofthenight.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|125

NutritionalFacts(perserving)
Calories520 CaloriesfromFat288 Fat32g TotalCarbohydrates52g DietaryFiber2g Sugars13g Protein6g Salt194mg InterestingFacts VersionsofthisrecipearefoundalloverSoutheastAsiaandareoftensoldatfestivalsandasstreet food.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|126

Seitan Satay
Type: StreetFood Serves:Serves12 TimetoPrepare:5minutestoprep+2hourstosit+10minutestogrill Ingredients ThePaste 1tbsp.ofcilantrostems Two3piecesoflemongrass(thebottomwhiteparts) 6shallots 4clovesofgarlic 2Thailongchiles 3tbsp.ofoil 2tbsp.ofvegetarianfishsauce Largepinchofsalt 1tbsp.ofmincedfreshturmericor2tsp.ofturmericpowder SatayandGarnish 4cupsofseitanstrips(youcanalsousetofustripsandsweetpotatostrips) 2cucumbers,peeledanddiced Instructions Pureealltheingredientsforthepaste. Tosstheseitanstripsinthepasteandletthemsitforabout2hours. Soakbambooskewerswhiletheseitanmarinates.* Skewertheseitan. Lightyourgrillandbrushtherackwithoil. Grilltheseitanskewersuntiltheyarelightlybrownedoneachside. Peelanddicethecucumberandserveasagarnish. *Ifyouusesweetpotatoinsteadofseitan,usemetalskewers.Bamboousuallybreaks.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|127

KitchenEquipment Blender MixingBowl MeasuringSpoon GrillandTongs BambooSkewers Knife CuttingBoard Presentation Servethesehotoffthegrillwiththecucumberinsidedish. TimeManagement Youhavetoletthesesitortheseitanwillbeflavorless. ComplementaryFoodandDrinks Cucumberandyourfavoritenamprikornamjimjeaw. WheretoShop IfIdontmakemyownseitanstrips,IusuallygettheBeeflessStripsfromTraderJoes.Theyabsorb thepastewellandareeasytoskewer.Obviously,youwillgetthebestpriceonmanyofthese ingredientsatanAsianmarket,thoughyoucanfindeverythingexceptthevegetarianfishsauceat aconventionalmarket.Approximatecostperservingis$0.75. HowItWorks Thepasteisbasicallyapungentmixofonionsandgarlicwithheavyaromaticnotesfromthe lemongrassandcilantro.Theturmericisusedbothforcolorandadistinct,butsubtle,undertonethat runsthroughoutthesatay.Youcandowithoutit,butthereisanoticeablediminishingofcomplexity ifyouforgoit.Oilisusedtomakesurealltheingredientscoatandsticktothesatayandtohelpthe satayitselfnotsticktothegrill.Notethatthepastehastobeverystronginflavorbecauseitneedsto impartthattotheseitanandmuchofthepastewillactuallyfalloffandbelostonthegrill. ChefsNotes Iusethispasteasastirfrysaucesometimes,too.Ilovethecomboofchiles,garlic,andshallots.So tasty.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|128

NutritionalFacts(perserving)
Calories164 CaloriesfromFat36 Fat4g TotalCarbohydrates13g DietaryFiber2g Sugars1g Protein19g Salt266mg InterestingFacts SatayisactuallyIndonesianinorigin,withalargeinfluencefromtheMiddleEast.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|129

Chinese Watercress Stir Fry (Pak Bung Jiin Fai Deng)


Type: MainDish,Stirfry Serves:2 TimetoPrepare:10minutes Ingredients 2largebunchesofChinesewatercress(pakbungjiin,orongchoy),slicedintolargechunks 1tbsp.ofsoybeanpaste(youcanusemisoasasubstitute) 1tbsp.ofvegetarianfishsauceorsoysauce 1tbsp.ofvegetarianoystersauce 1tsp.ofpalmsugarorfinegrainturbinadosugar cupofwater 45largeclovesofgarlic,smashed 45Thaibirdseyechiles,smashed 1tbsp.ofpeanutoil Instructions PattheChinesewatercressasdryaspossibleandsliceitinto2to3longsections. Combinethesoybeanpaste,vegetarianfishsauce,vegetarianoystersauce,sugar,andwaterand pourthisoverthewatercress. Smashtheclovesofgarlicandthechilesandtosstheminwiththewatercress. Bringawokorwidesautpanuptoahighheat. Getaplatereadynearyourwokorsautpan. Onceitishot,addtheoilandwaitabout10seconds. Addthewatercressandsaucetothewokandstirfrythisforabout30to45seconds. Immediatelyandquicklytransfereverythingtotheplate(thiskeepsthewatercresssemicrispand keepsthewokfromcookingitfurther). Thechilesandgarlicarenotmeanttobeeaten,butyouaremostimpressiveifyoudo.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|130

KitchenEquipment Wok Knife CuttingBoard LargeBowl SaladSpinnerorTowels StirringSpoon MeasuringCup MeasuringSpoon Presentation Servethisinalargebowlandtopwithsomechoppedpeanutsifyoulike. TimeManagement Thisrecipegoesquick!Thepakbungshouldonlybeinthepanforafewseconds,longenoughtojust startthecookingprocess.Longerthanthatanditgetswiltedandmushy.Becarefulwhenyouputit inwiththehotoil.Waterandhotoilarenotfriends.Usealongwoodenspoontogettostirringas fastaspossibleandavoidsplatteringoil. ComplementaryFoodandDrinks Servethiswithasideofsaltedjasminescentedstickyrice. WheretoShop MylocalAsianmarketistheonlyplaceIveeverfoundpakbungjiin.Ifyoucantfindit,dontworry. Youcansubstitutespinach,orevenbabybroccoli,andstillgetanamazingdish.Itsnotthesame dish,butitsjustastasty.Soybeanpasteisnotmiso(althoughitissimilar).Thisisavailableatmost Asianmarkets,usuallyintheSoutheastAsiansectionsofthestore,alongwithbothvegetarianfish sauceandvegetarianoystersauce.Rememberthatyoucanalsosubstituteabitofsoysauceforthe vegetarianfishsauceifyoucantfindit.Approximatecostperservingis$2.00. HowItWorks Thegarlicandchilesaresmashedsotheycanbetterimparttheirflavortothefood,butthese ingredientsarenotactuallymeanttobeeatenwiththisdish(eventhoughtheyarestillservedwith it).Thepakbungonlycooksforafewseconds,enoughtoslightlysoftenitwithoutwiltingit.The sauceisamixofsaltyandsweet,withafermentedsharpnessfromthebeanpaste.Thereisjust enoughofittocoattheveggieswithoutdrowningtheminliquid. ChefsNotes
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|131

Whilethismayusesomeexoticingredients,itsstillaverysimpledish.Stirupsomesauce,smash chilesandgarlic,throwtheveggiesandsauceinthewokforafewseconds,andyouredone. NutritionalFacts(perserving) Calories294 CaloriesfromFat90 Fat10g TotalCarbohydrates35g DietaryFiber8g Sugars5g Protein16g Salt643mg InterestingFacts JiinistheThaiwordforChinesewhilepakbungisahollowspinachlikeplant.Infact,pakbungis sometimescalledChinesespinachorriverspinach. PakbungisusedalloverSoutheastAsia,butintheUS,itisclassifiedasanoxiousweed.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|132

Saffron Coconut Rice


Type: SideorMainDish Serves:Serves4 TimetoPrepare:30minutes Ingredients 3wholeclovesorasmallpinchofgroundcloves 2staraniseortsp.ofgroundstaranise 3cardamompodsorasmallpinchofgroundcardamom tsp.ofsalt 1tbsp.ofgratedfreshginger 45clovesofgarlic 6largeshallots(4forthepasteand2forthegarnish) Largepinchofsaffron 5cupsofwater cupofthickcoconutmilk 3cupsoflonggrainrice 1tbsp.ofoil Instructions MakingthePaste Toasttheclovesandstaraniseforabout1minuteoveramediumheat,thenpoundinto powder. Toastthecardamompodsforabout2minutesoveramediumheat,thenbreakthemopen andgrindtheseedsintopowder. Gratetheginger. Poundthespices,salt,ginger,4oftheshallots,andallofthegarlicintoapaste. MakingtheRice Usingacoupletablespoonsofthecoconutmilk,frythepasteoveramediumheatforabout3 minutes. Addthesaffron,water,andtheremainderofthecoconutmilkandbringittoaboil. Addtherice,bringitbacktoaboil,coverthepot,reducetheheattolow,andcooktherice forabout20minutes. MakingtheGarnishandFinishingtheRice Dicetheremainingshallots. Bringtheoiltoamediumhighheatandfrytheshallotsuntiltheyarecrispy. Garnishthefinishedricewithcrispyshallots.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|133

KitchenEquipment PotwithLid MortarandPestleorSmallFoodProcessor Knife CuttingBoard StirringSpoon MeasuringCup MeasuringSpoon Grater Presentation Fluffthericewithaforkbeforeserving. TimeManagement Keepstirringthepasteslowlysothatitdoesntburnandifthecoconutmilkreducestothepoint wherethepastestickstothepan,goaheadandaddthewaterandremainderofthecoconutmilk. ComplementaryFoodandDrinks ThisgoesalongwithseveralsouthernThaidishes,particularlythoseinfluencedbyMuslimculture, likethemassamancurry. WheretoShop Alloftheseingredientsareavailableatmostmarkets,butIliketogetmysaffronatTraderJoes.Its inexpensiveandadecentquality,especiallyforadishthatdoesntrequireittobetreateddelicately. Approximatecostperservingisabout$1.50. HowItWorks Thisisbasicallyboilingricewithatouchofcoconutmilkandmakingaverysimplecurrypaste.Asyou cansee,itworksprettymuchlikemostotherThaicurries,butwithaverysmallingredientlist.The crispedshallotsattheendaretherefortextureandsmallshotsofcaramelizedsweetness. ChefsNotes ThisrecipehighlightsthefusionofMuslimandThaicuisine,takingasimplesaffronricerecipeand addingaThaispintoit.ItsindicativeofthewayMuslimtechniquesandingredientsacquirealocal flair.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|134

NutritionalFacts(perserving)
Calories626 CaloriesfromFat90 Fat10g TotalCarbohydrates120g DietaryFiber7g Sugars1g Protein14g Salt268mg InterestingFacts Likethefood,IslaminThailandhasadoptedaspectsofthedominantreligionoftheregion,whichis Buddhism.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|135

Coconut Soup with Mushrooms (tom kha hed)


Type: Soup,MainCourse Serves:3 TimetoPrepare:25minutes Ingredients 2pieceofgalangal,slicedthin 1largestalkoflemongrass,slicedinto23pieces 2cupsofcoconutmilk 1cupofwater 4freshThaichiles,smashedor6driedThaichiles Option:1cubeofunchickenormushroombouillon 1tbsp.ofvegetarianmushroomsauce tsp.ofsalt(youmaywanttomodifythisbasedonhowsaltyyourbouillonis) 2cupsofoystermushrooms,choppedintolargebitesizechunks 1cupsofstrawmushrooms Juiceof1lime Dicedcilantro(coriander)forgarnish Instructions Slicethegalangalandlemongrass. Bringthecoconutmilkandwatertoaboil. Addthegalangal,lemongrass,chiles,bouillon,mushroomsauce,andsalt. Lowertheheatandsimmerthisforatleast10minutes. Whileitissimmering,choptheoystermushrooms,dicethecilantro,andjuicethelime. About5minutesbeforeyouareabouttofinishoffthesoup,addtheoystermushrooms,straw mushrooms,andlimejuiceandsimmerfor5moreminutes(thatmeansifyousimmerthesoupfor 20minutestogetsomeextraflavorintoit,addthemushrooms15minutesintoit). Dividethesoupintotheservingbowlsandgarnishwithcilantro.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|136

KitchenEquipment Pot Knife CuttingBoard StirringSpoon Ladle MeasuringCup MeasuringSpoon Presentation Iusuallyaddafewextraredchilestothetopforagarnish.Ifyou wanttomakethingseasieronyourdiners,removethegalangal andlemongrassbeforeserving. TimeManagement Ifyouletthissimmerlongerthan15minutes,youwillprobablyneedtoaddinsomewatertoreplace whateverevaporates. ComplementaryFoodandDrinks Servewithstickyriceandsomesteamedorfriedtofuwithasweetlimesauce. WheretoShop Alloftheseingredientsaretypicallyavailableatmostmarkets,exceptforthegalangal.Youwillneed toheadtoafoodiemarketoranAsianmarkettofindit.Strawmushroomsarealmostalwaysfound jarredorcanned.Thevegetarianmushroomsauceisprettymuchthesameasvegetarianoyster sauce,bothofwhicharesuperthicksaucesusuallyfoundonlyatAsianmarkets.Getagoodquality, thickcoconutmilkforthissoup.Ifyoudont,omitthewaterintherecipesincethelowerquality coconutmilkwillalreadybewatery.Approximatecostperservingis$2.00. HowItWorks Thesoupisanaromatic,spicyinfusionofcoconutmilkatitsheart.Thesubstantivenessofthesoup comessolelyfromthemushrooms,whichaddawonderfullyearthyflavortothedish.Thevegetarian mushroomsaucehasarich,pungentcaramelflavorwhichgivesthesoupdepth.LikemostAsian dishes,youareexpectedtoknownottoeatthelemongrass,galangal,andchiles. ChefsNotes ThisisoneofmanyThaicoconutsoups,themostfamousofwhichistomkhagai(coconutsoupwith chicken).Notonlyisthisonevegan,ittastesbetterthantomkhagai,too!
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|137

NutritionalFacts(perserving)
Calories CaloriesfromFat Fat27g TotalCarbohydrates10g DietaryFiber1g Sugars1g Protein5g Salt789mg InterestingFacts Strawmushroomsarepickedveryyoungtoretainadelicatetexture,reachingmaturationafterabout fivedays.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|138

Wax Gourd Soup (fuk toon manao dong)


Type: Soup Serves:2 TimetoPrepare:20minutes Ingredients 1waxgourd(wintermelon),peeled,deseeded,anddiced 3cupsofwater cupofsoysauce Option:2tbsp.ofvegetarianfishsauce tsp.ofsalt tsp.ofgroundwhitepepper 2tsp.ofpalmorturbinadosugar cupofstrawmushrooms 1pickledlimewithcupofthepicklingliquid cupofchoppedcilantro(coriander) Instructions Peelthegourd,thenscoopawaythemiddlepartwiththeseeds. Dicethegourdintobitesizepieces. Inapot,combinethewater,soysauce,optionalfishsauce,salt,pepper,andsugar. Bringthistoasimmerandaddthegourdandmushrooms. Simmerthisforabout8minutes,thenaddthepickledlimeandpicklingliquid. Simmerthisforfivemoreminutes. Removeitfromtheheatandimmediatelyaddthecilantroandstir. Removethepickledlimebeforeserving.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|139

KitchenEquipment MeasuringCup MeasuringSpoon Pot StirringSpoon Knife CuttingBoard Presentation Servethisinashallow,decorativebowlwithalarge,widespoon. Youneedthattomakesureyougetbothveggiesandbrothinone bite! TimeManagement Donotsimmerthelimeformorethanaboutfiveminutes.Thereisagoodchanceitwillsplitifyoudo soandthatwillmakethebrothermorebitterthanitshouldbe. ComplementaryFoodandDrinks Servewithasideofricewithaspicynamprik. WheretoShop Isometimesfindwaxgourd,alsoknownaswintermelon,atmycornerstoremarket,buttypicallyI havetogetitatanAsianorIndianmarket.Thatisdefinitelythecasewiththepickledlimes,unless youmakeyourown!Ifyoucantfindpickledlimes,youcansubstitute3tbsp.ofwhitevinegar,the juiceof1lime,and1tsp.ofsugarforthelimeandpicklingjuice.Approximatecostperservingis $1.50. HowItWorks Thesoupisbasicallyasweetandsoursoupwithstrongsaltnotes.Itismeanttobelightandbrothy withastrongsournote.Itdoesntneedtosimmerlongbecausetheflavorseasilymeldanditshould onlysimmertothepointatwhichthegourdisaldente.Becausethelimecansplitifitiscookedtoo long,itisonlyaddedattheendofthesimmerandtopreservethefreshnessofthecilantro,itis addedimmediatelyafterthesoupcomesofftheheat.Thereisenoughheatinthepottogetthe cilantrotoreleaseitsflavor,butitwontstayhottothepointwherethecilantrolosesthatbright freshflavor. ChefsNotes Ilikethissoupquiteabitbecauseitislightoncalories,easytomake,andIfeelsatisfied,butnot
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|140

overlyfullafterIeatit.IfIwantsomethingheartier,IjustaddafewcubesoftofutothesoupandI haveaveryfillingmeal. NutritionalFacts(perserving) Calories148 CaloriesfromFat0 Fat0g TotalCarbohydrates34g DietaryFiber2g Sugars4g Protein3g Salt900mg InterestingFacts Wintermelonshavesmallhairsaroundtheskin,whichfalloffasthegourdmatures,leavingawaxy coatingaroundtheskin.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|141

Ajat (cucumber relish)


Type: Condiment Serves:8 TimetoPrepare:45minutes(includes30minutesofsoaking) Ingredients 4tbsp.ofricewinevinegar 1tsp.ofpalmsugar cupofpeeled,dicedcucumber 2smallshallots,minced 3freshredThaichiles,deseededandminced Instructions Peelthecucumber. Option:Removetheseedswithaspoon. Cutthecucumberinhalfalongthelength. Cuteachhalfinhalfagain. Dicethecucumberintopieces. Mincetheshallot. Mincethehotpeppers. Mixthesetogetherindish. Dressthemwiththericewinevinegarandsugar. Allowthemixtositfor30to60minutes.
Recipe by Chef Jason Wyrick

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

A Taste of Thai

February 2013|142

KitchenEquipment CuttingBoard SmallKnife MeasuringSpoon Bowl Presentation Ilikeservingthisinaglassbowlasitleavesnothingto distractfromthecoollookofthecucumbermixedwith thefieryredofthepeppersandthepurpleofthe shallots.Ifyouwanttodressitwithsomething, however,youcanplaceacutofcilantroalongtheside ofthebowl. TimeManagement Thisisoneofthoserecipesthatgetsmuchbetterasitsits.Becauseithasalotofvinegar,itwillkeep refrigeratedforuptoaweek.Justmakesuretocoveritsoitdoesnotpickupanyothersmellsfrom therefrigerator. ComplementaryFoodandDrinks Thismakestheperfectcondimentforasatayorevenjuststickyrice. WheretoShop Alloftheseingredientsshouldbereadilyavailableatyourlocalmarket.Approximatecostperserving is$1.50. HowItWorks Thecucumberisusedasarefreshingfoodandismixedwiththeshallotsforarich,pungentflavor. Thehotchilesaretheresolelytoaddheatwhilethesugarisincludedtobalancethepeppers. ChefsNotes Forsuchasimplesauce,thisturnedouttohaveamuchmorecomplexflavorthanIexpected. NutritionalFacts(individualservingsinparentheses,doesnotincludeanyoptions) Calories100 CaloriesfromFat0 Fat0g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|143

TotalCarbohydrates21g DietaryFiber2g Sugars4g Protein4g Salt13mg InterestingFacts Cucumbershavebeenanimportantfoodforsuchalongtime,theyreceivementionintheEpicof Gilgamesh.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|144

Caramelized Peanuts
Type: Condiment,Snack Serves:Makes1cups TimetoPrepare:10minutes Ingredients 2cupsofsugar,preferablypalmsugar cupofwater Pinchofsalt 1cupofroastedpeanuts 1tbsp.ofsesameseeds Option:tsp.ofchilepowder Instructions Combinethesugar,water,andsaltandmeltthisoveramediumlowheat. Turntheheatuptomediumandaddthepeanutsandsesameseeds(andoptionalchilepowder). Gentlystirthisforabout4minutes. Spreadthepeanutsonalightlyoiledsheetandallowthemtodry,thenbreakthemapartandstore theminanairtightcontainer(youcanalsospreadthemonwaxpaperinsteadofanoiledsheet).
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|145

KitchenEquipment
MeasuringCup MeasuringSpoon Pot StirringSpoon Sheet Presentation Notapplicable.

TimeManagement
Makesureyoukeepslowlystirringthesesothatthepeanutsdonotburn,butdontstirvigorouslyor elsethesugarwontproperlysticktothem! ComplementaryFoodandDrinks Whenusedasagarnish,theseshouldbelightlycrushed.Theycanbeaddedtosalads,noodledishes, andanythingelseyouwanttowhichyouwanttoaddasweetcrunch.Asasnack,theyareeatenasis. WheretoShop Alloftheseingredientsshouldbefairlyeasytofind.Approximatecostforonebatchis$2.00. HowItWorks Basically,youaremakingathicksyrupandcookingthepeanutsinit.Prettysimple.Thesaltwillhelp accentuatethesweetness(itsoneofthecounterpointstosweet)andthetouchofsesameseeds makesthisjustastepabovebeingpeanutsinsugar.Makesureyoukeeptheheatlowatfirstsoyou dontburnthesugar.Youcanincreasetheheatoncethepeanutsgoinbecausethepeanutswilltake inmuchoftheheat. ChefsNotes ThisisprettymuchThaipeanutbrittle,crushedandservedasacondiment.Cantcomplainabout that! NutritionalFacts(perserving) Calories2272 CaloriesfromFat648 Fat72g TotalCarbohydrates424g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|146

DietaryFiber12g Sugars406g Protein Salt185mg

InterestingFacts
Peanutsareextremelyhighinprotein,nutrients,andcaloriesandtheWorldHealthOrganizationhas usedthemtofightmalnutritionaroundtheworld.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|147

Chiang Mai Relish (nahm prik num)


Type: Condiment Serves:Makes1cup TimetoPrepare:1520minutes+timetogetthegrillhot Ingredients 5purpleshallots,unpeeled 5clovesofgarlic,unpeeled 3bananachiles(or4ChiangMaichilesifyoucanfindthem) tsp.ofsalt tsp.ofsugar 1cubeoffermentedtofu(about2tsp.) 2greenonions,minced 1tbsp.offreshchoppedcilantro(coriander) Instructions GrillOption Lightyourgrillandgetthecoalsfairlyhot. Grillthechilesuntiltheskinismostlyblackened. Grillthegarlicandshallotsuntilthepaperischarredblack. IfindthisisquickestifIputalltheingredientsinagrillbasket.Itkeepsthegarlicfrom fallingthroughthegrateandIcandothemallatthesametime. OvenOption Roastthechiles,shallots,andgarlicinacoveredbakingdishat450degreesF,removingthe garlicafter15minutes,theshallotsafter20minutes,andthechilesafter25minutes. FinishingtheRelish Peelthechiles,shallots,andgarliconcetheycool. Usingamortarandpestle,poundthechiles,shallots,andgarlicintoaroughpaste. Addthesalt,sugar,andfermentedtofuandpounduntilthesearecombinedintothepaste. Youcancheatandpulsealloftheaboveingredientsinafoodprocessor,thoughthe tastewontbequiteasrefined. Mincethegreenonionandchopthecilantro. Garnishwithmincedgreenonionandchoppedcilantro.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|148

KitchenEquipment GrillorOven GrillPanorBakingDishandFoil Tongs MortarandPestle MeasuringSpoon Knife CuttingBoard SmallBowl Presentation Makesuretosprinklethegreenonionandcilantroontopinsteadofmixingitintotherelish.Ileave somecharonthechilestogivetherelishaveryrustic,primallook. TimeManagement Checkthegarlicevery23minutestomakesurethatitisntburning.Otherwise,thisrecipeisfairly quicktoputtogether. ComplementaryFoodandDrinks Thisistraditionallyservedwithcucumber,orotherveggieslikesimmeredpumpkinwedges. WheretoShop ChiangMaichilesarevery,veryhardtofindoutsideofThailand,sogoforthebananachiles.I typicallyfindtheseatmylocalAsianandMexicanmarkets,thoughtheywillsometimesshowupat foodiegrocerystores.ThefermentedtofuwillneedtobepurchasedatanAsianmarket.Ifyou cantfindit,justomitit.Approximatecostperservingis$2.50. HowItWorks Grillingthegarlic,shallots,andchilesdoesafewthings.First,itgivesahintofsmokinesstotherelish. Second,itroaststheveggies,caramelizingthegarlicandshallots.Third,itmakesthechilesniceand lush.Allofthisisturnedintoaroughpastetomakeasalsaofsorts.Thefermentedtofusubstitutes forfishpaste(notsauce)inthetraditionalrecipeandpullsalltheflavorstogether,unifyingthem.The sugargivesbalancetotheheatofthechiles. ChefsNotes ThisisbasicallyaThaisalsaanditisdeceptivelyhot.Itstartsoffabitmild,butafterafewseconds, thechilesstarttodotheirworkandthereisanicebackburntoit.Thiscondimentshouldbebothhot andsalty.Reallygoodstuff!
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|149

NutritionalFacts(perserving)
Calories170 CaloriesfromFat18 Fat2g TotalCarbohydrates34g DietaryFiber3g Sugars3g Protein4g Salt563mg InterestingFacts ChiangMaiisthecapitalofChiangMaiprovinceinnorthernThailandandthenamemeansnew city.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|150

Grilled Coconut Relish (nam sup kry)


Type: Condiment Serves:Makes1cup TimetoPrepare:25minutes Ingredients ThePaste 4pieceoflemongrass 6shallots 6clovesofgarlic 2tsp.ofgratedfreshturmericor1tsp.ofdriedturmeric 1tbsp.offreshgreenpeppercorns(pickledgreenpeppercornsmakeanadequatesubstitute) 8BirdsEyechiles 1cubeoffermentedtofu 1/3tsp.ofsalt 1tbsp.ofpalmsugar(orturbinadosugar) CoconutandLeaves 1cupofgratedcoconut Bananaleaves(usefoilifyoudonthavebananaleaves) Instructions MortarandPestleMethod Diceorminceallthepasteingredients. Inorder,smashthemintoaroughpaste. BlenderMethod Dontworryaboutchoppingeverything,justroughlypureeitwithasmallblenderorfood processor. FinishingtheNahmPrik Combinethepastewiththeshreddedcoconut. Wrapthisinbananaleavesorfoilandplaceitonthegrilljustoffcenterfromthehottestpart ofthecoals. Oncethebananaleaveshaveblackened,flipthepacketandblackentheotherside,then removefromtheheatandserve. Tip:Wrapthecoconutrelishintwolayersofbananaleavessothatonlytheoutsidelayer blackens,allowingtheinnerlayertoremainintactandworkasaservingplatter. Ifyouareusingfoil,youwillneedtocookthefirstsideforabout10minutesandtheother sideforabout7minutes.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|151

KitchenEquipment Grill Tongs MortarandPestleorBlender MeasuringCup MeasuringSpoon SmallMixingBowl Presentation Iservethisdirectlyfromthecharredbananaleaves.Elegantandrusticatthesametime. TimeManagement Getyourgrillgoingbeforeyoustartputtingtherecipetogether.Ialsoliketocheatbypureeingthe pasteinmyblenderandthenbashingitseveraltimeswithmymortarandpestle. ComplementaryFoodandDrinks Thisgoesbestwithtofuskewersandfreshcutveggies. WheretoShop BothmylocalMexicanandAsiangrocershavealltheseproductsatanexcellentprice,thoughIcan getthemataregularmarketaswell(justnotascheaply!).Approximatecostperbatchis$3.00. HowItWorks Garlicandshallotsformthebaseofthepaste.Whenthepastegrills,thegarlicandshallotslightly caramelizeandturnjuicyandsweet.Overthatbaseridetheheatofthechilesandthelightnessof thelemongrass.Thefreshpeppercornsarebrightandpiquant,makingthenahmprikpop.Coconut holdseverythingtogether. ChefsNotes Thisisgreatevenwithoutthepeppercorns.Howcanyougowrongwithcoconutandchiles? However,thepeppercornsmakethisoneofthemostintriguingdishesIveeatenandifyouhavethe opportunitytohuntthemdown,Istronglysuggestdoingso. NutritionalFacts(perserving) Calories758 CaloriesfromFat486 Fat54g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|152

TotalCarbohydrates56g DietaryFiber18g Sugars20g Protein12g Salt788mg InterestingFacts Coconuttreeslovesandandwarmthandarehighlytolerantofsalinesoil.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|153

Sweet Chile Sauce (nam jim)


Type: Condiment Serves:Makescup TimetoPrepare:20minutes Ingredients 6redThailongchiles 5clovesofgarlic cupofwater cupofricevinegar cupofpalmsugarorturbinadosugar tsp.ofsalt Instructions Pureealltheingredientstogether. Pourthepureeintoapotandbringthepureetoasimmer. Cookthisdownuntilitthickensintoathinsyrup(about15minutesoveralowsimmer).

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|154

KitchenEquipment
Blender Pot StirringSpoon MeasuringCup MeasuringSpoon Presentation Notapplicable.

TimeManagement
Makesurethesauceisnotheavilysimmering.Alowsimmerworksbest.Youdontwanttoburnthe sugar!Onceyouvegotthelowsimmergoing,youcanwalkawayforaboutthefirstseventoeight minutes,butafterthatyoushouldstirthesauceeveryminuteorsountilitthickenstothe consistencythatyouwant. ComplementaryFoodandDrinks Thisisaverycommondippingsauce,perfectforsatayandrawveggies.Italsogoesincrediblywell justoverrice. WheretoShop YouwillprobablyneedtogotoanAsianmarkettogetfreshThailongchiles.Alternatively,youcan substituteriperedSerranochilesforthem,inwhichcaseyoucangeteverythingataregularmarket. Approximatecostperbatchis$1.00. HowItWorks Thisisasweetandsourreductionwithquiteabitofheattoit.Ricevinegarisusedforacouple reasons.Itisinexpensivetouseinlargequantitiesandthesweetnessfromthesugarpairsverynicely withit.Palmorturbinadosugarisusedsothesweetnesshassomerichnesstoitinsteadofjustbeing sweet.Thesauceisthenreducedintoasyrupoveralowheat.Asthesugarcaramelizes,itthickens, holdingtheentiresaucetogether. ChefsNotes Thisisthestandardsweetandsourchilesauceservedwithsomanystreetdishes.Ifyoudontwant waitfortheliquidtothicken,oryouwanttocutdownonthesugar,butnottheviscosity,youcan makeaslurrywithcornstarchandusethattothickenthesauce.Infact,mostcommercialversionsof thissaucedojustthat.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|155

NutritionalFacts(perbatch)
Calories424 CaloriesfromFat0 Fat0g TotalCarbohydrates104g DietaryFiber1g Sugars96g Protein2g Salt1175mg InterestingFacts ThissauceisubiquitousthroughoutThailandandtherestofSoutheasternAsia.Infact,youcancount onitbeingservedwithmostgrilledstreetdishes.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|156

Chile Dipping Sauce (nam jim jaew)


Type: Condiment Serves:Makes1cup(enoughforabout20sataysticks) TimetoPrepare:10minutes Ingredients 6driedredlongThaichiles,crushed 4shallots,slicedthin 2clovesofgarlic,minced 1tbsp.ofmincedgalangal cupofmincedcilantro(coriander) 1tbsp.oftoastedricepowder 2tsp.ofpalmsugarorturbinadosugar 1/3cupofvegetarianfishsauce Juiceof1lime Instructions Crushthechilesintoflakes. Overamediumheat,toastthechileflakesinadrypanforabout20seconds,thenimmediately removethem. Slicetheshallots. Mincethegarlic,galangal,andcilantro. Combinealltheingredientstogether.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|157

KitchenEquipment
Pan Spatula MeasuringSpoon MeasuringCup MixingBowl StirringSpoon Knife CuttingBoard Presentation Notapplicable.

TimeManagement
Iliketoletthissitforabout30minutesbeforeservingittoletthelimejuiceworkontheshallotsand cilantrotogetthemtoblend,butyoucanservethisrightawayanditwillstillbegreat. ComplementaryFoodandDrinks Thisisperfectforsatay. WheretoShop YouwillneedtomakeyourownvegetarianfishsauceorheadtoanAsianmarkettofindone.Make suretolookforonethatdoesnothavemsg.Alternatively,youcanusealightsoysauce.Galangalis usuallyfoundatAsianmarkets,thoughyoucanusedriedgalangalinthisrecipe.Justcrushitandletit sitinthesauceforaboutanhourforittogainfulleffect.Approximatecostperservingis$1.25. HowItWorks Thepredominantflavorofthissauceshouldbesaltyandsour(fishsauceandlimejuicefulfillthese roles),withundertonesofheatandsweetnesstobalancethese.Thecilantroandshallotsboth providesomebulktothesauce,inadditiontopungencyandafreshgreenquality.Ifyouhate cilantro,tryThaibasilinstead. ChefsNotes Mostdippingsaucesservedinrestaurantsarethesesweetthinpeanutsauces,butthisisthereal deal!
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|158

NutritionalFacts(perserving)
Calories228 CaloriesfromFat0 Fat0g TotalCarbohydrates50g DietaryFiber5g Sugars12g Protein7g Salt7300mg InterestingFacts Twotypesofnamjimaretypicallyservedwithsatay.Thisoneandasweeterchilesauce.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|159

Toasted Crushed Birds Eye Chiles


Type: Condiment Serves:Makescup TimetoPrepare:10minutes Ingredients 20driedBirdsEyechiles,crushed 5clovesofmincedgarlic 2tbsp.ofoil 1/3tsp.ofsalt tsp.offinegrainedpalmsugar(useturbinadosugarifyoucantfindpalmsugar) Instructions Crushthechilesandsiftasmanyseedsoutaspossible. Mincethegarlicasfinelyasyoucan. Bringtheoiltoamediumheat. Addthegarlicandthenthechilesandquicklystirforabout1minute. Removethisfromtheheatandimmediatelyaddthesaltandsugar,stirringuntilthepancoolsdown. Option:Omittheoilandtoastthecrushedchiles,thensautthegarlicseparatelyoveramedium heatinadrypanforabout1minute.Combineeverythingandstir.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|160

KitchenEquipment
MeasuringSpoon Wok StirringSpoon Presentation Notapplicable.

TimeManagement
Makesureyoukeepstirringeverything.Otherwisethechileswillburnandreleaseanexorbitant amountofcapsaicinintotheair.Tostorethis,placeitinasmalljar,preferablyairtight.Ifitisnot airtight,makesuretorefrigerateit. ComplementaryFoodandDrinks Thisisanexcellentcondimentforgrilledfoods. WheretoShop WhiledriedBirdsEyechilesareavailableatplaceslikeWorldMarketandevensomeconventional grocerystores,youcangetlargebagsofthemfordirtcheapatmostAsianmarkets.Approximate costforthebatchis$1.25. HowItWorks Thechilesandgarlicquicklyfry,justlongenoughtodeepentheirflavorandgivethemalight toasting.Longerthanthatandtheyruntheriskofburning.Saltenhancestheflavorofthechilemix andsugarhelpsbalancetheheat. ChefsNotes Thisispowerfulstuff!Useitsparingly. NutritionalFacts(perbatch) Calories350 CaloriesfromFat234 Fat26g TotalCarbohydrates20g DietaryFiber6g Sugars9g Protein4g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|161

Salt767mg

InterestingFacts
BirdsEyechilesarenotoriousforbeingextremelyspicy,buttheyareactuallyatthelowerrangeofa habanero.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|162

Tamarind Relish (nahm prik makam)


Type: Condiment Serves:Makes1cup TimetoPrepare:15minutes Ingredients 10driedThairedlongchiles,soaked 1tsp.ofsalt 8clovesofgarlic 1tsp.ofpalmsugar(useturbinadosugarifyoucantfindpalmsugar) 1cupsoftamarindpulporcupoftamarindpaste Option:2tsp.ofcrushedwakameseaweed Instructions Soakthechilesinhotwateruntiltheyaresoft. Blendermethod Removeanyseedsfromthetamarindpulp,thenpureeeverythinginablender. MortarandPestleMethod Poundthechilesandsaltuntilyouhavearoughpaste. Addthegarlicandcontinuetodothesame. Addthesugar,tamarind,andoptionalseaweed,poundafewtimes,andstir. Option:Thisnamprikisverythick,soifyouwantitthinner,addaboutcupofwater.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|163

KitchenEquipment MeasuringCup MeasuringSpoon MortarandPestleorBlender Presentation Notapplicable. TimeManagement Itonlytakesafewmoreminutestomakethisusingamortarandpestleandtheflavorisastep better,butablenderwillworkifyouareinahurry. ComplementaryFoodandDrinks Stickyriceandspliteggplantmaketheperfectfoodstogoalongwiththisnahmprik. WheretoShop Aswithmostoftherecipesinthisissue,youwillgetthebestpriceontheingredientsbygoingtoan Asianmarket,particularlyonthechilesandthetamarindpaste.Whileavailableelsewhere,theyare generallytwicetheprice.Approximatecostperbatchis$2.50. HowItWorks Thisnahmprikisthickandthatswhyyouneedtamarindpulp,nottamarindsauce.Theissuewith thepulp,however,isthatitusuallycontainstamarindseedsandyouneedtoremovethosehard, unpalatablethingsbeforeworkingwiththetamarind.Istartwiththechilesandsaltbecausethesalt makesthechileseasytogrindwithamortarandpestle.Oncetheyareground,thegarlicisaddedto makeachilegarlicpaste.Afterthat,everythingcanprettymuchbestirredtogether,butitdoesnt workaswellifyouprepinthewrongorder.Theflavorofthenahmprikissweet,salty,sour,andhot. Sweetfromthesugar,sourandtangyfromthetamarind,hotfromthechiles,andsaltyfromthelarge amountofsalt.Itsanintensenahmprikfromallquartersoftheflavorspectrum. ChefsNotes IamaddictedtothisnahmprikandIloveeatingitwithstraightstickyriceandnothingelse.Itypically dontserveitalongsideothernahmprikbecauseitcanoverwhelmssomeofthedelicateones. NutritionalFacts(perbatch) Calories117 CaloriesfromFat9
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|164

Fat1g TotalCarbohydrates24g DietaryFiber4g Sugars10g Protein3g Salt2250mg InterestingFacts TamarindisindigenoustothetropicalregionofAfrica,butitisoneofthosefoodsthathasbecome popularthroughoutsouthernAsiaandCentralAmerica,partiallybecauseofthehotgrowing conditions.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|165

Ginger Noodles
Type: MainDish Serves:2 TimetoPrepare:15minutes Ingredients TheSauce 3pieceofginger 1pieceofgalangal 2driedredThaichiles 2pieceoflemongrass 3shallots 6clovesofgarlic tsp.ofsalt 1tbsp.ofcrushedwakame cupofcoconutmilk 1cupofwater Sprinklingofroastedchilepowder NoodlesandCondiments 8oz.ofthickricenoodles 1dicedgreenThailongchile 1cupofChinesewatercress,spinach,orothersimilargreen cupofbeansprouts 2smallsprigsofThaibasil Option:Cubedtofu Instructions Roughlychopalltheingredientsforthesauce. Simmerthoseingredientsinthewaterandcoconutmilkforabout5minutes. Pureeallofthisintoasmoothsauce. Cookthenoodles. Sautthegreensuntiltheyarereduced. Dicethechile. Placethesauceintwodifferentsmallbowlsandsprinklechilepowderontop. Placethenoodlesintwolargerbowls,plateeachcondiment,andserve.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|166

KitchenEquipment
Wok Pot Blender Knife CuttingBoard MeasuringCup MeasuringSpoon StirringSpoon Colander Presentation Servethenoodlesinonebowl,thesauceinanother,andthecondimentseachinseparatebowlsor separatedonalargeplate. TimeManagement Oncetheingredientsforthesaucestartcooking,Icookthenoodlesandprepthecondiments.Itmay beabithectic,butthedishcomestogetherinjustafewminutesthisway. ComplementaryFoodandDrinks Thisisamealinitself.TheonlyotheritemImayserveitwithwouldbecutfreshfruit. WheretoShop Whilealloftheseingredientsarerelativelycommon,exceptforthegalangalandThailongchiles,I prefertogeteverythingattheAsianmarket.Notonlywillyougetthebestpriceoneverything,you canusuallyfindfreshnoodlesthere.IhavealsofoundthatTraderJoeshassomegreatsemifresh noodlesforthisdish.Ifyoucantgetaholdofthegalangal,dontstressitandjustomitit. Approximatecostperservingis$1.00. HowItWorks Thesaucehasabitetoit,notnecessarilyfromthechiles,butfromthepureginger.Galangaladdsa complimentaryflavortotheginger(plus,itissimplyusedoutofhabitinavastamountofThai dishes).Thewakamereplacesboththesaltinessandoceanflavorimpartedbythedriedshrimpused inthetraditionalrecipe.Basically,thesauceisahot,salty,pungent,coconutsaucewithabite!Unlike manysauces,youdonoteataroundthegalangal,chiles,etc.Withthisone,theyaresimmereduntil theyaresoftenoughtopureeandbecomepartofthesauceitself.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|167

ChefsNotes
Thisbowlisanexplosionofflavor!Itisinyourfacewithalltheingredientsanddaresyoutocome backforme. NutritionalFacts(perserving) Calories572 CaloriesfromFat108 Fat12g TotalCarbohydrates105g DietaryFiber7g Sugars2g Protein11g Salt726mg InterestingFacts Asgingerrootagesintheground,itbecomesmuchmorepotent.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|168

Khao Soi Noodles


Type: Curry,MainDish Serves:3 TimetoPrepare:30minutes Ingredients TheRedCurryPaste 4freshThairedchiles 4shallots,unpeeledandroasted 4clovesofgarlic,unpeeledandroasted 1tsp.ofdriedturmericora2pieceoffreshturmeric 1pieceofpeeledginger 1tbsp.ofmincedcilantrostems(or1tsp.ofscrapedcilantrorootifyoucanfindit) 1tsp.ofcorianderseeds,roasted tsp.ofcuminseeds tsp.ofsalt Option:Insteadofmakingyourowncurrypaste,youcanmix3tbsp.ofpremaderedcurry pastewith2tsp.ofyellowcurrypowder. BrothandMainIngredients 1tbsp.ofcoconutoil 1cupofsimmeredseitanorchoppedtrumpetmushrooms 2cupsofcoconutmilk Noodles 10oz.ofricenoodles,dividedinto2portions Peanutoil HotWater Condiments Limewedges Pickledcabbageorpickledmustardgreens Choppedcilantro Slicedfreshshallots Friedchiles(seebelow)(orjustusecrusheddriedThaichilesinsteadofmakingthis condiment) 20crushedredThaichiles 5clovesofmincedgarlic cupofoil 1/3tsp.ofsalt tsp.ofpalmsugar Instructions MakingthePaste Roastthechiles,shallots,andgarlicuntiltheskinonthechilesismostlyblackenedandthe paperonthegarlicandshallotslookscharred(Ieitherdothisoveranopenflameorinthe ovenat475degreesF,checkingtheingredientsevery5minutesorso). Peelthechiles,shallots,andgarliconcetheyarecoolenoughtohandle.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|169

Roastthecorianderseedsandcuminseedsinadrypanoveramediumheatforabout1 minutes. Poundorpureeallthecurrypasteingredientsintoasmoothpaste. MakingtheCurry Bringthecoconutoiltoamediumheat. Frythepasteforabout2minutes,thenaddtheseitanormushrooms,sautingfor2more minutes. Addthecoconutmilk,stir,andbringittoaboil. Reducetheheatuntilthesauceisjustsimmeringandsimmerthisfor10minutes(there shouldstillbealotofsauce,soreconstitutethesaucewithwaterifitcooksdown). MakingtheNoodles Soakhalfthenoodlesinwarmwateruntiltheyaresoft,thensetthemaside. Bringthepeanutoiluptoamediumhighheat(about375degreesF). Frytheremainingnoodlesuntiltheyareslightlygolden(thishappensveryquickly),thendrain themandsetthemaside. MakingtheFriedChiles Crushthefriedchilessoyouhavesmallchileflakes. Mincethegarlic. Bringtheoiltoamediumhighheat. Addthegarlic,thenimmediatelyaddthechiles,fryingalloftheseforabout1minute. Removefromtheheatandaddthesaltandpalmsugar,stirringrapidlyuntilthepalmsugar dissolves. PuttingItAllTogether Makeabedoftherehydratednoodlesinalargebowlandpourthecurryoverthem. Topwiththefriednoodlesandservewiththegarnishesallinseparatebowls.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|170

KitchenEquipment GrillorOven BlenderorMortarandPestle 2Pots Wok StirringSpoon Knife CuttingBoard MeasuringSpoons MeasuringCup Presentation Thisissupposedtobeservedinabigbowlsurroundedbyallthedeliciouscondiments.Itisoften servedwiththecilantroalreadysprinkledoverthetopofthecrispynoodles. TimeManagement Youcanmakethenoodlesandfriedchileswhilethecurrysimmers,cuttingdownonthetimeby quiteabit.Makesureyoudonotoverfrythechilesorgarlic. ComplementaryFoodandDrinks Thisismeanttobeeatenonitsown. WheretoShop Alloftheseingredientsarerelativelycommon,thoughyouwillprobablygetthebestpriceondried andfreshThaichilesatyourAsianmarket.Approximatecostperservingis$3.00. HowItWorks ThecurrypasteisabitdifferentthanmostThairedcurrypastessinceitusesgingerandturmeric.Ina way,itisacrossbetweenastandardThairedcurrypasteandanIndianyellowcurry.Atitsheart,the dishisnoodlespresentedtwowayswithatwistonredcurrypaste,thetwistbeingroastedveggiesin thepastealongwithgingerandturmeric.Inotherways,makingthecurrypasteandsauceisjustlike makinganyotherThaicurryyouseeinthisissue. ChefsNotes TheThaiversionofthisrecipeuseseggnoodleswhiletheLaotianversionusesricenoodles.Imade thisoneacrossbetweensincericenoodlesaremucheasiertofindthanmakingyourownegg noodles.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|171

NutritionalFacts(perserving)
Calories780 CaloriesfromFat360 Fat40g TotalCarbohydrates74g DietaryFiber3g Sugars1g Protein6g Salt670mg InterestingFacts KhaosoiispopularthroughoutmuchofSoutheastAsia,notjustThailand.Itmeanscutriceand referstosheetsofricedoughcutintonoodles.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|172

Pad Thai (Quick Fried Noodles)


Type: MainDish Serves:2 TimetoPrepare:20minutes+timeforthetofutomarinate Ingredients TheSauce 1oz.oftamarindpaste cupofboilingwater 2tbsp.sugar 1tbsp.ofricewinevinegar 1tsp.ofsoysauceorvegetarianfishsauce TheStirFry 4oz.ofwidericenoodles 6oz.oftofu,marinated 1cupsofsoysauce(formarinade) 1tbsp.ofChinesefivespice(formarinade) Option:Baked,hardtofuinsteadofmarinatedtofu 1tbsp.ofpeanutoil 1cupofgreenonions,sliced(Chinesechivesworkbest) 2shallots,minced 3clovesofgarlic,minced 1pickledturnip,mincedorcupofpickledcabbage 1cupofbeansprouts cupofpeanuts 2driedThaichiles,crushed TheGarnish 1lime,cutintowedges tsp.ofwhitepepper Reservedpeanuts Reservedgreenonion Reservedbeansprouts 12crushed,driedThaichilesorasmalldishofroastedThaichileflakes Option:Slicedbananaflower Instructions MarinatingtheTofu MixtogetherthesoysauceandChinesefivespiceforthetofumarinade. Slicethetofuintowidestrips. Addthetofutothesauceyoujustmadeandletitsitforatleast30minutes,thoughifyoulet itsitovernightitwillbeevenbetter. MakingtheSauce Inasmallbowl,mixtogetherthesugar,ricewinevinegar,andsoysauce. Soakthericenoodlesinhotwateruntiltheyaresoft,thendrainthem,rinsethem,andset themaside.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|173

Boilthecupofwaterandaddthetamarindpaste(boilforaboutfiveminutes.) Pressthetamarindpastethroughathinkstrainerandaddthistothesugar,vinegar,andsoy sauce. FinishingthePrep Mincethegarlicandslicethegreenonion,settingeachasideseparately. Soakthenoodlesinwarmwateruntiltheyarepliable,butnotsupersoft,thendrainthemand settotheside. CookingthePadThai Getallofyouringredientstogethernearthewok,keepingeachoneseparate. Turnyourwokuptoahighheatwiththepeanutoil. Addthetofuandstirfryitabout1minute. Addinmostofthegreenonionsandstirfryforabout10seconds. Inrapidsuccession,addinthenoodles,garlic,sauce,turniporcabbage,mostofthebean sprouts,andmostofthepeanuts. Cookthismixfornolongerthan1to2minutes. Removefromtheheatandplateeverything. FinishingUp Garnishwiththeleftovergreenonion,beansprouts,peanuts,crushedredpepper,white pepper,andlimewedges.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|174

KitchenEquipment
Wok WoodenSpoon LargeBowltosoakthenoodles Mediumsizedbowlforthetofuandmarinade SmallPotforthetamarind SmallBowlforthesauce 5SmallBowls,oneeachforthegreenonions,sprouts, peanuts,garlic,andpickledcabbage MeasuringCup MeasuringSpoon CuttingBoard SmallKnife Presentation Getthisontotheplateandserveimmediatelyforthebestflavorandpresentation!Iliketosurround thePadThaiwithlittledisheswithdifferentcondiments. TimeManagement Ifyouwanttosavesometime,useatamarindsauceinsteadofgoingthroughthetimeandeffortto boilthepaste.Justdoamixofhalfsauceandhalfwatertogettherightflavorandconsistency.Also, thetofugetsbetterthelongeritmarinades,soifyouknowyouaregoingtomakethis,startthetofu earlyinthedayorthenightbefore.IMPORTANT:Makesureallofyouringredientsarepreppedand withinreachingdistanceofthewokbeforeyoustartcookingastheseingredientscookvery,very quickly. ComplementaryFoodandDrinks IlikeservingthiswithaplainglassofThaiicedtea.MostThaiteaismixedwithmilkandwhenI drinkitwithsomethingveryspicy,Iliketomixitwithsoycreamer.However,Ifinditgoesbetter withthePadThaiwhenitisunadulterated. WheretoShop Manyoftheingredientsareavailableintheaveragegrocerymarket,includingthePadThainoodles, whicharewidericenoodles.Infact,youmayfindeverythingyouneedthereexceptforthepickled turnipandThaichiles,whichshouldbereadilyavailableatyourlocalAsianmarket.Approximatecost perservingis$2.00. HowItWorks
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|175

Thekeytothisdishisspeed.Forthattowork,theheatmustbehighandtheoilmustbehotbefore thefoodhitsthewok.Theingredientsarebeingsearedonthehighheat,butnottothepointwhere theyburnortheirflavorsdisappearinthedish.Tocreatethatsearwhilemaintainingtheirindividual flavorsrequiresacooktimemeasuredintheseconds.Itisbecauseofthatfastcooktimethatyou musthavealloftheingredientstogether. ChefsNotes Thisdishhasalotofsetuptoit,butonlyaboutaminuteofcooktime,whichcanhappenalotwith Asianstirfries.Ivetaughtthisrecipeseveraltimesinclassanditisaveryfunrecipetomakewitha groupofpeople.Wehadonepersoncallouttheingredientswhiletheotherpersonquicklygrabbed themastheywerecalledoutandthrewtheminthehotwok. NutritionalFacts(perserving) Calories258 CaloriesfromFat90 Fat10g TotalCarbohydrates28g DietaryFiber3g Sugars7g Protein14g Salt596mg InterestingFacts InThailand,PadThaiisservedwithabananablossom. TheaboverecipefollowsamoretraditionalPadThai,whichisfairlylight,thoughitomitstheeggand fishsauce.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|176

Tua Nao (fermented soybean cakes)


Type: BaseIngredient Serves:6cakes TimetoPrepare:Days,butonlyafewminutesofactualwork Ingredients 1cupofdriedsoybeans,soakedforatleast6hours 2smallclovesofgarlic tsp.ofsalt tsp.ofwhitepepper Option:tsp.ofgrounddriedThaichiles Instructions Soakthesoybeansforatleast6hours,thenstrainandrinsethem. Simmerthemforanother3hours,thenstrainthem. Wrapthebeansinabananaleaf,cheesecloth,orsomeotherwrappingthatwillallowthemtoslightly breatheandletthemsitfor24daystoferment. Oncetheyarefermented,poundthemtoapastealongwiththegarlic,salt,pepper,andoptional chiles. Formthemintothinpalmsizedcakesandletthemsituntildried(orplacetheminadehydratorfor about6hours). Thecakesareusuallytoastedorwrappedinabananaleafandgrilledbeforeusingthem. Tousethem,oncetheyaretoastedorgrilled,poundthemintopowder.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|177

KitchenEquipment Pot Colander MeasuringCup MeasuringSpoon ClothorBananaLeaves MortarandPestle Presentation Notapplicable. TimeManagement Thelongeryoulettheseferment,thestrongtheybecome. i added the pounded garlic, salt, and pepper before the soybeans were done fermenting so Generally,ifImakethese,Imakeatripleorquadruplebatch. the flavors could better meld Oncedried,theylastformonths. ComplementaryFoodandDrinks Thisisusuallyfoundinnamprikorstronglyflavoredsauces. WheretoShop Alltheingredientsarerelativelycommon.Approximatecostperbatchisabout$1.00. HowItWorks Thebeansneedtobeverysoft,enoughthatyoucanpoundthemintoasmoothpasteoncethey ferment,whichiswhytheysoakandsimmerforsolong.Thesaltnotonlyaddstaste,butalsohelps curethecakes. ChefsNotes ThisisnotarecipeIexpectmostpeopletomake,butIloveseeingafewobscureitemslikethese.I thinktheygivegreatinsightintoaregionsculinaryculture.Andbasically,thisisThaitempeh. NutritionalFacts(percake) Calories196 CaloriesfromFat36 Fat4g TotalCarbohydrates16g DietaryFiber8g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|178

Sugars0g Protein24g Salt196mg

InterestingFacts
TuanaoisanortherThai,Burmese,andLaotianingredient.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|179

Fishless Sauce (nam pla, or rather not nam pla)


Type: BaseIngredient Serves:Makes1cup TimetoPrepare:about25minutes Ingredients 2cupsofmushroomflavoredsoysauce 4cubesoffermentedtofu cupofshreddedwakameseaweed 2clovesofgarlic Instructions Pureetheingredients. Simmerthesauceuntilitisreducedtohalfitsoriginalvolume.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|180

KitchenEquipment
MeasuringCup Blender Pot Presentation Notapplicable.

TimeManagement
Onceyouaredonewiththis,youcanbottleitandkeepitintherefrigeratorforseveralmonths. ComplementaryFoodandDrinks Usethisasaoneforonereplacementinanyrecipethatcallsforfishsauce. WheretoShop Icansometimesfindmushroomflavoredsoysauceataconventionalmarket,butsometimesIneed toheadtoanAsianmarketforit.SinceIalreadyneedtogotheretogetthefermentedtofu,Iusually justpickthesoysauceupwithit.Approximatecostisabout$3.00. HowItWorks Traditionalfishsauceaddsasalty,pungent,slightlyfermentedearthyflavortoThaidishesandhasa certainstinkinesstoit.Tocreateasaucereminiscentofit,mushroomsoysauceisused,whichcarries someoftheearthinessthatfishsaucehasanddefinitelythesaltiness.Thecookedgarlicgivesabit moreofthatpungencywhilethefermentedtofugivesboththefermentedflavorandthatstinkiness thatfishsaucehas.Theseaweeddoestheobviousworkofimpartinganoceanicflavortothefinished sauce.Whenyouaremakingthis,itshouldendupbeingverysaltyandstronginflavor. ChefsNotes Istartedseeingrecipesforaveganversionoffishsauceacoupleofyearsago,butnoneofthemquite hadthestinkyflavorthatfishsaucehas.Ithinkthefermentedtofugoesalongwaytoaddingthat intothesauce. NutritionalFacts(perbatch) Calories253 CaloriesfromFat45 Fat5g TotalCarbohydrates34g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|181

DietaryFiber6g Sugars1g Protein20g Salt22,172mg

InterestingFacts
Mushroomsoysauceismadebyaddingliquidfromstrawmushroomsattheendoftheagingprocess andthenlettingthesaucesitinawarmspot(traditionallyunderthesun)foraboutaday.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|182

Bryannas Low-fat Coconut Milk for Cooking


Type: BaseIngredient Serves:makes2cups TimetoPrepare:5minutes Ingredients cupfirmorextrafirmsilkentofu(youcanusethereducedfatkindifyoulike) 2cupsAlmondBreezebeverage,Original,orSoDeliciousCoconutMilkBeverage,Original cupcoconutflour(seebrandinformationbelow) Instructions Mixinablenderuntilverysmooth. Refrigerateinasealedjar. Variations: For"CoconutCream"orThickCoconut"Milk",usemoresilkentofu,andlessmilk. Forathinner"coconutmilk",omitthetofuanduse2cupsmilk. CoconutFlour:OrganicbrandsavailableinNorthAmericaare:SwansonOrganic;Let'sDoOrganic; AlohaNu;TropicalTraditions;IslandHarvest;Bob'sRedMill;WildernessFamilyNaturals.Theseare availablethroughamazon.comACanadianBrandisAlphaOrganic. KitchenEquipment Blender MeasuringCup ChefsNotes SpiceIslandVegan(http://spiceislandvegan.blogspot.com/)andIhadanonlineconversationabout lowfatcoconutmilk.ShehadbeencravingSouthAsiandishes,butshewascookinglowfattolose weight.Iseldomusecoconutmilkbecauseofthefatandthefactthatthereissomuchsaturatedfat init. RegularTasteofThaicoconutmilkcontains420caloriesand45gfatpercup!TasteofThaiLite coconutmilkcontains135caloriespercupand12gfat,better,butstilltoomuchfatformeandSpice IslandVegan.Unfortunately,wefoundnoreallygoodcoconutflavoring,whetherextractoroil, naturalornot.Somearedownrightnasty! IcameupwithareplacementthatSpiceIslandVeganheartilyapprovedof(andshewasborninJava). BothofushavebeenusingitinEastIndian,WestIndian,SoutheastAsian,andotherdisheswhichcall forcoconutmilk.Itisquicklymadefromeasilyavailableveganingredients,andismuchcheaperAND creamierthancannedlitecoconutmilk.NOTE:Ifyoupressurecookadishwiththemockcoconutmilk, addtheblendedsilkentofujustbeforeserving.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Bryanna Clark Grogan * www.bryannaclarkgrogan.com

A Taste of Thai

February 2013|183

Andacupofthisrecipecontainsabout120caloriesandonly1.5gfat NutritionalFacts(percup) Calories120 CaloriesfromFat14 Fat1.5g TotalCarbohydrates24g DietaryFiber2g Sugars6g Protein2g Salt13mg

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Bryanna Clark Grogan * www.bryannaclarkgrogan.com

A Taste of Thai

February 2013|184

Pickled Limes
Type: BaseIngredient Serves:makes1largejar TimetoPrepare:Afewminutesofwork,butanhourtosteam,uptoadaytodry,andatleasta monthtocure Ingredients 1215limes,preferablywiththinsuppleskins 34cupsofwater(enoughtocoverthelimes) 3tbsp.ofsalt 1cupofturbinadosugar cupofwhiteorapplecidervinegar Instructions Pierceeachlimeafewtimeswithafork. Steamthelimesforabout1hour. Allowthelimestothoroughlydry(youcanplacetheminadehydratorforanhourorsoorsimplylet themsitoutsideforaday). Bringthewater,salt,sugar,andvinegartoaboil. Placethelimesinyourpicklingjarandpourthesolutionoverthelimes,makingsuretheyare covered. Waituntilthesolutioncoolsbeforesealingthejar(soitdoesntcrackorexplode!). Thelimesneedatleastamonthtoproperlycureandwillcontinuetoimproveinflavorouttosix months.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|185

KitchenEquipment
Fork Steamer MeasuringCup MeasuringSpoon Pot Jar Presentation Notapplicable.

TimeManagement
Nonetospeakof.

ComplementaryFoodandDrinks
Thesearesometimessimmeredinsoupbrothstoimpartastrongsourflavor,buttheyshouldntbe simmeredinthebrothformorethanabout5minutes. WheretoShop Alloftheseingredientsarecommonlyavailable. HowItWorks Piercingandthensteamingthelimesgetsridofquiteabitofthebitternessinthepith,butleaving thesweetnessandsournessofthelimesintact.Theythenneedtodrysothattheyfullyabsorbthe picklingsolution,whichhasbothsaltyandsweetflavorstoaccentuateandplaywiththesournessof thelimes.Thewaterneedstobeboilingsothatitcanrapidlysaturatethelimes. ChefsNotes Youcanbuypickledlimes,lemons,etc.atmostAsianmarkets,butIthinktheprocessisbeautifuland havingtheseonthecounterathomegetsmeexcitedaboutusingthem. NutritionalFacts(perlime) Calories32 CaloriesfromFat0 Fat0g TotalCarbohydrates7g DietaryFiber2g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|186

Sugars5g Protein1g Salt~100mg

InterestingFacts
Preservedcitrus,especiallylimesandlemons,arefoundthroughoutmostcuisinesinwarmareas, fromThailandtoMoroccotoMexico.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|187

Toasted Rice Powder


Type: BaseIngredient Serves:makes3tbsp. TimetoPrepare:10minutes Ingredients cupofbrownjasminerice Instructions Heatadrywokorpanuptoamediumheat. Addthericeonceitiswarmandslowlystir. Oncethericeismostlybrownedandemittingastrongnuttyaroma,placethericeinamortarand pestle. Twistthepestletogrindthericeuntilyouhaveacoarsepowder(orcheatanddothisinasmallfood processor!)
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|188

KitchenEquipment
Wok MeasuringCup StirringSpoon MortarandPestle Presentation Notapplicable.

TimeManagement
Youcanmakealargebatchandstorethisinasealedjarinyourpantryforacoupleweeks,butI wouldntstoreitmuchlongerthanthat. ComplementaryFoodandDrinks Thisoftengetsmixedintovariouslaab. WheretoShop Evenifyoudonthavejasminerice,youcanstillmaketoastedriceusingwhateveryouhaveathand.I justpreferthejasminericebecauseoftheextrafragrance. HowItWorks Prettysimple.Toastingthericebrownsit,partiallycaramelizingit,andgivesitanuttyfragrance. ChefsNotes WhenyoufindaThairecipethatcallsfortoastedrice,dontleaveitout!Itonlytakesafewminutes tomakeanditheavilyimpactstheflavorofthedish. NutritionalFacts(perbatch) Calories169 CaloriesfromFat9 Fat1g TotalCarbohydrates36g DietaryFiber2g Sugars0g Protein4g Salt3mg
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|189

InterestingFacts
ToastedriceisusedallthroughoutAsiaandisevenusedtomakeacertainkindofJapanesetea.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|190

Basil Tea (nam manglak)


Type: Drink Serves:3(1cupperserving) TimetoPrepare:30minutes Ingredients 3tbsp.ofbasilseeds 3cupsofwater 6rosepetals 3tbsp.ofpalmorturbinadosugar Crushedice 3smallcutsofmintforgarnish Instructions Soaktheseedsincupofwaterfor30minutes. Whiletheyaresoaking,gettherestofthewaterjustwarmenoughtomeltthesugarandnomore. Addtherosepetalsandsugartothatwater. Stirtodissolvethesugarandkeepthewaterwarmwhilethebasilseedsfinishsoaking. Addtheseedsandliquidtothesweetrosewater. Serveovercrushediceandgarnisheachglasswithsmallcutsofmint.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|191

KitchenEquipment
SmallMixingBowl Pot StirringSpoon MeasuringSpoon MeasuringCup ScissorsorKnifeforthemint Presentation IusuallygarnisheachcupwithfreshrosepetalsafterIpourthetea,but culinarysafeonesarenotalwayseasytofind. TimeManagement Youcanlettherosesandsugarperfumethewaterforaslongasyouwant,butdontsoaktheseeds longerthanaboutanhourortheywonttastequiteasgood. ComplementaryFoodandDrinks Thisisntnecessarilypairedwithotherfoods,butratherispairedwithhotweather.Itsrefreshing, cold,andlight. WheretoShop Mostrosesareheavilysprayedwithpesticides,sodontbuyrosesthataremeantasgifts.Lookfor culinaryflowers(mostlikelyfoundatgourmetstores),orsimplymixrosewaterwithfilteredwater (onepartrosewatertofourpartsfilteredwater)togetthesameflavor.YoucanfindThaibasilseeds atmostAsianmarkets,orevenyourlocalnursery.Approximatecostperservingis$0.25. HowItWorks Youarebasicallymakingrosewaterandheatingitjustenoughtomeltsugarinit.Bringingittothat levelofheatisenoughtocreatearoseinfusion,butnotexcessiveenoughtodestroythefloralscent oftheroses.Thebasilseedsneedtosoaksothattheysoften. ChefsNotes Thisdrinklooksoddonthesurface,butitisincrediblydelicious.Dontletthebasilseedsscareyou off.Theyprovidelotsofflavor! NutritionalFacts(perserving) Calories73
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|192

CaloriesfromFat9 Fat1g TotalCarbohydrates15g DietaryFiber2g Sugars12g Protein1g Salt3mg InterestingFacts ThisisalsoapopularVietnameseandIndiandrink,thoughtheyaresometimesmadewithmilk, cream,orcoconutmilkindifferentregions.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|193

Thai Iced Coffee (oliang)


Type: Drink Serves:2 TimetoPrepare:10minutes Ingredients 3tbsp.ofdarkroastgroundcoffee 4cardamompods 46corianderseeds 2cupsofwater 34tbsp.ofsugar cupofcoconutmilk Ice Instructions Combinethecoffeewiththecardamompodsandcorianderseeds. Brewthecoffeestrong. Meltthesugarintothebrewedcoffee. Allowittocoolforafewminutes. Fillyourglasseswithice,pourthecoffeeintotheglass,followedbythecoconutmilk.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|194

KitchenEquipment MeasuringSpoon MeasuringCup StirringSpoon CoffeeBrewer Presentation Servethisinatallglassandmakesuretofillitallthewayupwithice. Thiswillchillthecoffeequicklyandfloatthecoconutmilkoverthe coffee.Thethickerthecoconutmilk,thebetterthefloat. TimeManagement Notapplicable. ComplementaryFoodandDrinks Iusuallydrinkthisonitsownbetweenmeals. WheretoShop Alloftheseingredientsareeasytofind.Approximatecostperservingis$1.50. HowItWorks Thecoffeeneedstobedarkandstrong,creatingabittercomponentforthedrinkwhichisbalanced bythecreaminessofthecoconutmilk.Thecardamomgivesthecoffeeastrongaromaticflavorand thecoriandergivesitatouchofextrabody.Makesuretomeltthesugarintothehotcoffeebefore pouringitoverice! ChefsNotes IloveThaiicedcoffee,butthetraditionaloneismadewithdairy.Ithinkthecoconutmilkisfar superior. NutritionalFacts(perserving) Calories216 CaloriesfromFat108 Fat12g TotalCarbohydrates26g DietaryFiber0g Sugars24g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|195

Protein1g Salt0g

InterestingFacts
Thaiicedcoffeeisoftenservedinbagswithstrawsbystreetvendors.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|196

Bananas in Sweet Coconut Milk (kluay buat chi)


Type: Dessert Serves:2 TimetoPrepare:10minutes Ingredients 1cupofthickcoconutmilkorcupofcoconutmilkandcupofcoconutcream 1/3cupofsugar Largepinchofsalt 2burrobananas,cutintoquarters Option:apandanusleaf Instructions Bringthecoconutmilk,sugar,andsalttoalowsimmer(addtheoptionalpandanusleafandremove itonceyouaredonesimmeringthedessert). Whileitissimmering,peelthebananas. Spliteachbananainhalf. Cuteachofthesehalvesinhalf,ineffectquarteringthebananas. Addthemtothesimmeringcoconutmilkandsimmerforabout5minutes.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|197

KitchenEquipment Knife CuttingBoard Pot MeasuringCup StirringSpoon Presentation Servethisinabowlandgarnisheachwithafreshpandanusleaf,ifyouhavethem. TimeManagement Dontoversimmerthebananas.Theyshouldbesoft,butnotmushyandfallingapart. ComplementaryFoodandDrinks Coffee! WheretoShop Alloftheseingredientsareavailableatmoststores,thoughMexicanandAsianmarketstypicallyhave thebestqualityburrobananas.Pandanusleavesareusuallyonlyavailabledryandmustbepurchased atanAsianmarket.Approximatecostperservingis$1.50. HowItWorks Thisdessertissimple.Bananasinasweetandsaltycoconutmilk.Burrosarethebananastypically usedbecausetheyarebothsweetandhearty.Thepandanusleafwillgivethecoconutmilkaslight, lowtoneherbaceousnote. ChefsNotes ThisisoneofthemostwelllovedThaidessertsintheworld.Itdoesnthaveanyoddingredients,itis easytomake,andsweetandsaltyisusuallyaninstantwinfordesserts. NutritionalFacts(perserving) Calories521 CaloriesfromFat225 Fat25g TotalCarbohydrates70g DietaryFiber4g Sugars51g
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|198

Protein4g Salt262mg

InterestingFacts
Thenamebasicallymeansbananasthathavebecomenuns.Thestoryisthatthebananasare enrobedentirelyinwhite,justlikeacertainsectofBuddhistnuns.Hencethename.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|199

Grilled Pressed Bananas (klauy tap )


Type: Dessert Serves:4 TimetoPrepare:1520minutes+timetoheatthegrill Ingredients 4veryripeburrobananas(youcanuseotherbananas,buttheburroisthemostpopular) SpicyShreddedCoconutTopping cupofshreddedcoconut tsp.ofcoarse,flakyseasalt(youcansubstitutetsp.offinegrainsalt) 2driedThaichiles,crushedintoflakes CoconutCaramelTopping 1smallconeofpiloncilloorcupofturbinadosugar cupofcoconutmilk(donotuselightcoconutmilkoritwillnotwork) Largepinchofsalt(justundertsp.) Instructions GrillingandServingtheBananas Placethebananasovertheflameandgrillthemuntiltheirskinsstarttosplit. Oncethathappens,slicetheskinsalongthesplit,takingcarenottocutthebananainhalf! (doingthiskeepsthebananafromsteamingandbecomingsupermushy) Returnthebananastothegrill,grillingthemonbothsidesuntiltheskinhasfullyblackened. Removethemfromthegrill. Pressthebananasuntiltheyareabouttothick. Removethetopmostskinofthebanana. Chooseoneofthetoppings,orboth! *IfyouchoosetheSpicyShreddedCoconutTopping,foldopenthebananasalongthesplits andsprinklethetoppingonthem(youscoopthebananaoutoftheskinwhileyoueatit). *IfyouchoosetheCoconutCaramelTopping,splayopenthebananasanddrizzlethesauce overthem. SpicyShreddedCoconutTopping Crushthechiles,siftingouttheseeds,andtossalltheingredientstogether. CoconutCaramelTopping Bringthecoconutmilktoaboil,thenaddthepiloncilloandsalt. Immediatelyreducetheheattoasimmer. Keepstirringuntilthesugarhasdissolved,thensimmerthisuntilitisreducedtoabout1/3 theoriginalvolume. Allowittocoolanddrizzleoverthebananas.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|200

KitchenEquipment
Grill Tongs Knife CuttingBoard SmallMixingBowl StirringSpoon MeasuringCup SmallPot Presentation Servethesedirectlyintheskins.Itsgotan incrediblestreetfoodappealthatway. TimeManagement Isuggestmakingthecoconutcaramelsauceorthespicyshreddedcoconuttoppingwhilethegrill heats.Thatway,everythingisreadytogoandyoucanservethebananashot. ComplementaryFoodandDrinks Servethisafteraspicypeanutbasedcurry. WheretoShop Burrobananasaresmall,thickbananasthathavesomeweighttothem.Youcanusuallyfindtheseat conventionalmarkets,buttheyaremostcommonatMexicanandAsianmarkets.Theburrobananas shouldhaveblacksplotchesontheskin.Ifyouusestandardbananas,theyshouldbeyellow,but withouttheblackmarks.Piloncilloisaconeofdarkbrownsugar.Ithasanunrefined,carameltaste. MexicanmarketstypicallycarrytheseandtheyareoftentuckedawayinAsianmarketsnearallthe othersugars.Itsperfectlyfinetosubstitutethemorecommonturbinadosugarforit.Ifyoucantfind driedThaichiles,useanyspicydriedchileflakes.Approximatecostperservingis$0.75. HowItWorks Grillingthebananasnotonlysoftensthem,butitpartlycaramelizesthemandgivesthemalight smokyflavor.Splittingtheskinsensuresthatthebananasstayrelativelytightanddenseasitletsthe steamescapefromthem.Thisintensifiestheirflavor.Thesauceisbasicallyacaramelsaucemadeby simmeringsugarinfatandreducingthewatercontentbysimmeringitsoitthickensup.Bringingthe coconutmilktoaboilfirstquicklychangesthesugar,butyouneedtoreducetheheatafteritgoes intothecoconutmilksothatitdoesntburn.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|201

ChefsNotes
Grilledplantainsandbananasarepopularallacrosstheworld,butparticularlywithculturesthatlove spicyfood.Notonlyarebananascommoninareaswellsuitedtogrowingsuperspicychiles,butthe sugarandstarchfromthebananasbalancestheheatofotherdishes. NutritionalFacts(usesshreddedcoconuttopping) Calories199 CaloriesfromFat27 Fat3g TotalCarbohydrates41g DietaryFiber5g Sugars23g Protein2g Salt363mg InterestingFacts Thebananatreeisactuallyahugestem. Klauytapspecificallyreferstogrilledpressedbananas.Grilledunpressedbananasarecalledklauy ping.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|202

Thai Black Sticky Coconut Rice with Mango (Kow Neuw Moon)

Type: Dessert Serves:4 TimetoPrepare:30minutesofprepandcooktime+timetosoakandset(timevariesaccordingto methodused) Ingredients 1cupofblackstickyrice(whitestickyricecanbesubstituted) 2tbsp.ofsugar tsp.ofsalt 1cupofcoconutmilk 1mango,sliced Instructions Soakthericeforatleastonehour,preferablyovernight. Drainawaytheexcesswater. Steamthericefor20minutes. Simmerthecoconutmilk,salt,andsugar. Placethesteamedriceinabowl. Pouroverofthecoconutmilkmixoverthericeandallowittositforatleast5minutes,but preferablyovernight.* Spoontherestoverthericeatservingtime. Slicethemangointolongstripsandservealongsidetherice. *Thericewillbesoupy,buttastyifitonlysitsforafewminutes.Ifitsitsovernight,itwillformtothe containerinwhichyouplaceit.Seepresentationnotesfordetailsondifferentwaystoserveit.


The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|203

KitchenEquipment Bowltosoaktherice Steamerwithafinemeshoraricecooker MeasuringCup MeasuringSpoons KnifeorMangoSlicer CuttingBoard Presentation Traditionally,thisricewouldsetinasmallsquarecontainerforat leastseveralhours.Thosesquareswouldthenbeservedwitha coupleslicesofmangoandadrizzleofsweetenedcoconutmilk.The easierwaytoserveitindividuallyistoallowthemtosetinsmall ramekins.Linetheramekinswithplasticwrap.Smashthericeintothelinedramekins,evenly distributethecoconutmilk,andpouritintoeachramekin.Allowthericetositintheramekinsforat leasttwelvehours.Placeaplateovertheramekin,flipitover,andremovetheramekin.Youshould haveaformedmoundofthericewiththeplasticwrapontop.Removetheplasticwrap,addsliced mangototheside,anddrizzlethericedisheswiththeexcesscoconutmilk.Ifyouwanttoservea largebowlofthisandalloweveryonetoservethemselves,placethericeinyourservingbowland addinthecoconutmilk.Allowittosetfortwelvehours.Afterithasset,ringthebowlwithmango slices.Ifyoudonotwanttowaitthewholetime,youcanservethislikearicepudding.Whileit wontbeformednicely,itwillstillbeincrediblygood. TimeManagement Simmerthecoconutmilkandsugarwhilethericeissteaming.Thericewillabsorbthecoconutmilk betterifitishot. ComplementaryFoodandDrinks Limecomplementsthesweetcoconutmilkexceptionallywell.Tryanunsweetenedlimetea,a coconutlimespritzer,orsimplyaddawedgeoflimetothesideofthedessert. WheretoShop Blackstickyriceisbecomingmoreeasytofind,thoughyoumayneedtotraveltoanAsianmarketto getit.Itmayalsobecalledpurplestickyriceorglutinousrice.Ifmangoesarentinseason,Trader Joeshasdecentfrozenmangothatyoucanuseforthisdessert.Approximatecostperservingis $1.50. HowItWorks Soakingthericesoftenstheouterbranpartoftherice,allowingittomorereadilyabsorbthecoconut
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|204

milk.Steamingfinishesoffthecookingprocessasittreatsthericemoredelicatelythanboilingit does,whichretainsitsstructure.Thecoconutmilkthensetsintotherice,whichslowlyabsorbsit.A touchofsaltisaddedtotherecipeassmallamountsofsaltenhancesweetness. ChefsNotes Whilewhitericewillwork,theblackricehasafragrancetoitthataddsanicedelicatetouchtothis recipe,inadditiontomakingitquiteexoticlooking.Whenworkingwiththewetrice,becareful!It willstainyourhandsandclothespurple.Isuggestwearingadarkapron. NutritionalFacts(individualservingsinparentheses,doesnotincludeanyoptions) Calories345 CaloriesfromFat117 Fat13g TotalCarbohydrates52g DietaryFiber3g Sugars15g Protein5g Salt157mg InterestingFacts RiceisanintegralpartofanyThaimeal.Enoughsothatriceissometimestreatedlikewine,withits ageandregiondeterminingitsquality.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick

A Taste of Thai

February 2013|205

Bryannas Thai-style Silken Tofu in Ginger Syrup


Type: Dessert Serves:4 TimetoPrepare:25minutes Ingredients One12.3oz.boxofsoftsilkentofuORsofttubtofu Syrup 11/3cupswater 2/3cuplightcoloredorganicgranulatedsugar(orpalmsugar,ifyoucanfindit) 2Tbsgratedfreshginger Garnishes Freshmint Organiccandiedginger,slivered OrangeslicesorClementinesegments Instructions Placetheboxoftofuintherefrigeratortochillseveralhoursbeforeserving. Mixtogetherthewater,sugarandgratedgingerinasmallstainlesssteelpot. Bringtoaboil,thenturndownandsimmeruncoveredfor20minutes. Ifyoumakethisaheadoftime,coverandsetaside. Toserve,heatthesyrupandthencuttheboxinhalfwithasharpknifeandcarefullyslideoutthetwo blocksoftofutrynottobreakit. ALTERNATIVE:openthetopoftheboxandslidetheblockoftofuintoabowl,or,ifusingsofttub tofu,openthetop;scoopthetofuoutwithasoupspoonandlaythescoopstogetherinthebowls. Sliceeachblockinto6slices. In4smallbowls,laytheslicesoverlappinginthebowls. Pourthehotsyrupevenlyoverthechilledtofu. Garnishwiththecandiedgingerand/orsomefreshmint.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Bryanna Clark Grogan * www.bryannaclarkgrogan.com

A Taste of Thai

February 2013|206

KitchenEquipment FourSmallBowls SmallStainlessSteelPot Knife CuttingBoard Presentation Linethegingeralongthetopforanice,clean presentation. ChefsNotes Thisismyversionofaverytraditional(andmedicinal)Thaidessert.Itsaverylightdessertsuitable forendingarichmeal,oracomfortingdishforanyonesufferingfromacoldorstomachache. NutritionalFacts(perserving) Calories131 CaloriesfromFat27 Fat3g TotalCarbohydrates20g DietaryFiber Sugars16g Protein6g Salt36mg

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Bryanna Clark Grogan * www.bryannaclarkgrogan.com

A Taste of Thai

February 2013|207

Thai Peanut Coconut Cake


Type: Dessert Serves:9 TimetoPrepare:2hours,includingtimeforthecaketocool Ingredients TheCake 1/3cupdryunsaltedroastedpeanuts cupturbinado,raworbrownsugar 1/3cupveganbutter,softened 1/3cupunsweetenedapplesauce cupfullfatcoconutmilk 1tspwhiteorapplecidervinegar tspvanilla 1cupunbleachedflour 1tspbakingpowder teaspoonbakingsoda TheIcing 2Tablespoonsveganbutter,slightlysoftened 2Tablespoonsfullfatcoconutmilk 2Tablespoonsshreddedunsweetenedcoconut 4teaspoonsturbinado,raworbrownsugar teaspoonvanilla Halfalime Groundpeanutsforgarnish Instructions MakingtheCake Preheatovento350degreesFandoilandfloura9x9pan. Grindthepeanutsinafoodprocessoruntilfinelyground. Addthepeanutstoalargemixingbowl. Addthesugar,veganbutter,andapplesauceandmixwithawoodenspoonoranelectric mixeruntilfluffy. Addinthecoconutmilk,vinegarandvanillaandstirtocombine. Inaseparatebowl,combinetheflour,bakingpowder,andbakingsoda. Addthedryingredientsintothewetmixtureandfolduntiljustcombined. Spreadthemixtureintothepan. Bakefor2730minoruntilthecenterofthecakebouncesbackwhenpressedlightly. MakingtheIcing Tomaketheicing,beattogethertheveganbutter,coconutmilk,coconut,sugarandvanilla. Squeezethelimeintotheicingtotasteandstirin. FinishingtheCake Dolloptheicingoncooledslicesofcake. Youcandoubletherecipeifyouwanttomakeaspreadableicing. Garnishwithgroundpeanuts.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Sharon Valencik, www.sweetutopia.com

A Taste of Thai

February 2013|208

KitchenEquipment LargeMixingBowls WoodenSpoon FoodProcessor 9x9Pan Presentation Useanicecreamscooptodolloptheslicesof cake. TimeManagement Keeprefrigerateduntilusing.Keepleftovericedcakerefrigerated.Cakecanbestoredcoveredat roomtemperatureifnoticed. ChefsNotes Thisrich,moistcakehasagreatpeanutflavormingledwithasubtletasteofcoconut. NutritionalFacts(perserving) Calories392 CaloriesfromFat252 Fat28g TotalCarbohydrates29g DietaryFiber1g Sugars8g Protein6g Salt13mg

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Sharon Valencik, www.sweetutopia.com

A Taste of Thai

February 2013|209