janet @ the taste space

Posts Tagged ‘Thai’

Tangled Thai Salad with a Lime Peanut Dressing + Cookbook GIVEAWAY

In Book Review, Mains (Vegetarian), Salads on October 1, 2015 at 6:51 AM

Tangled Thai Salad with a Lime Peanut Dressing

I am holding onto summer as long as possible.

Our last trip to the farmer’s market had us splitting a basket of summer peaches with our friend. We sampled the offerings and found the stall that had the ripest, juiciest peaces. It was the stall we had been purchasing from all summer long.

Just as I am keeping up with the salads as we roll into October.

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Thai Quinoa Salad

In Mains (Vegetarian), Salads, Sides on September 10, 2015 at 7:39 AM

Thai Quinoa Salad

Some of you may have noticed I changed the look of the blog. Please come over, have a look if you subscribe through email or RSS and tell me what you think.

I have also updated some of my other channels on social media.

I finally signed up for twitter and slowly figuring it out. I am also now on instagram, too, but I haven’t done much (yet). I am still on pinterest (lots of pins there!) and you can follow me on facebook now, too.

A bit slow on the uptake, but check it out and follow me, if you’re already there. :)

I am trying to declutter my life but we’ll see how that contributes (or not). Read the rest of this entry »

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

In Appetizers on August 18, 2015 at 7:52 AM

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

Rob and I have been fine tuning our hosting skills this summer. Rob tends to the grill and I make the sides and dessert. If I am lucky, I also try to make an appetizer. Sometimes we don’t realize how long it will take to grill everything and we don’t want hangry guests, so we always try to have something to nibble on.

Hummus and carrots usually work very well. Complete honesty here, we have been purchasing hummus this summer even though it only takes 5 minutes to whip up delicious dips like our favourite hummus, this Hummus-Tzatziki Fusion or this Spinach Miso Dip.

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

Bite-size veg filled treats for the win. Although a bit labour intensive, these rice paper rolls are perfect as a light appetizer. They keep well although should not be made too far in advance (the rice paper will get gummy).

I liked this version with just cooked carrots with ginger-sesame flavours and combined with fresh and colourful vegetables and cilantro. The Thai inspired flavours paired well with the peanut sauce spiked with orange zest, garlic and ginger.

I hope to share some delicious desserts next. :)

Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce

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Thai Chickpea & Kale Salad Rolls with Peanut Dressing

In Favourites, Mains (Vegetarian) on May 17, 2014 at 8:01 AM

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

My lovely friend, Dawn, recently asked me to share my tips for food blogging.

As you know, I have a demanding full-time job and this is my hobby. After a few years, I think I have a great balance between managing the blog and the rest of my life. Mainly, the blog does not take over my life.

Some people wonder how I make and share so many different recipes without losing my mind.

I try to keep things low-key. I only take photos once. New recipe, snap a photo. If I come back and the photos suck, oh well… I will still post the subpar photos if the recipe is good.

This also means that I may make a recipe one way but find a better use for it afterwards as leftovers. Then my photos might not look like my recipe!

That is how this recipe evolved. It started out as a Thai Kale Salad with Chickpeas and a Peanut Dressing. I made it, I ate it. However, the next day, I thought rice paper rolls would be better.  So I wrapped them up… and decided I didn’t want to bother with new photographs and munched away. Of course, the wrap was better. There is something sensational when all the components of the dish hit your palate at the exact same time: the lemony kale, the sweet red pepper, the crunchy carrots and the chickpeas are not rolling around everywhere…. and how could I forget the delicious peanut sauce? It is light, thinned with vinegar but flavourful with the ginger and orange. Drizzled into the salad roll, it was delicious. So delicious, I gobbled up the rest of the salad before rethinking about a new photo shoot.

Want more advice on how to be an awesome food blogger? Check out Dawn’s round-up with tips from Joanne at Eats Well With Others, Alissa from Connoisseurus Veg, Susan Voisin from Fat Free Vegan Kitchen, Cara Lyons from Cara’s Cravings and Alyssa from Queen of Quinoa.

Thai Chickpea & Kale Salad Rolls with Peanut Dressing

PS. I am sharing this with Deb for this week’s Souper Sundays, No Croutons Required and Bookmarked Recipes.

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Kabocha Squash, Coconut & Lentil Soup

In Favourites, Mains (Vegetarian), Soups on January 14, 2014 at 6:59 AM

Winter Squash, Coconut & Lentil Soup

I spoke too soon. It was cold but now it is warm.

Houston felt the “Polar Vortex“. The “Arctic Invasion” that froze Niagara Falls (!!) (on the American side) brought Houston to lows a bit below freezing. With the 90% humidity, -4ºC was quite chilly but nothing compared to what the rest of the country was feeling. But this weekend, the humidity and chills disappeared. It was a balmy 26ºC with (only!) 25% humidity and Rob and I celebrated by wearing shorts, visiting the beach and kayaking in the Galveston area bay. Yeah, it was summer once again.

Winter Squash, Coconut & Lentil Soup

People at work wonder why I am so happy, but even small victories like this make my heart sing. Every time I cycle to work, I am ecstatic. Instead of hurricanes, Houston was hit by a drought this year.  I have cycled to work every day, safe 3 days so far in the past 6 months. Snow, ice and rain will keep me off my bike, not cold weather alone.

Soups like this also make my tummy sing. It is filled with all great things: red lentils as a solid base, kabocha squash and coconut milk for a creamy backdrop, spiced with ginger and chile flakes, tempered by tamarind and lime juice with a lemongrass twist. The flavours meld perfectly and this is a soup that will definitely warm you up during a cold front.

Winter Squash, Coconut & Lentil Soup

Were you hit by the cold? I heard the vortex may return again. I am thinking warm thoughts for you.

If you like this soup, you may also enjoy these:

Butternut Squash and Coconut Indian Stew

Plantains and Cabbage with Split Peas

Thai Sweet Potato and Kabocha Squash Stew

Winter Squash, Coconut & Lentil Soup

This is my submission to Deb for this week’s Souper Sundays and to this month’s Bookmarked Recipes.

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Thai Sweet Potato and Kabocha Squash Stew

In Favourites, Mains (Vegetarian) on November 11, 2013 at 6:48 AM

Thai Sweet Potato and Winter Squash Stew

I have mastered eating leftovers, which is the ultimate way to cook for one. I did not really think I would cook differently while Rob was away, but towards the end of nearly 5 weeks without Rob, I had little interest in making complete meals.

And then, suddenly, when I knew Rob would return (again), all I wanted to do was make something for him to enjoy.
(I just became disinterested in cooking while he was away; Rob had limited use of a kitchen while away)

Thai curry for Rob! With sweet potatoes! And Kabocha squash! AND PEAS! (Rob loves peas!) AND COCONUT! (he likes that, too)

Thai Sweet Potato and Winter Squash Stew

I have already shared with you the main ingredients (plus WHITE BEANS! yay!) so you can imagine the delicious taste of flavours.

The sweet potatoes and Kabocha squash are roasted separately to bring out their sweetness and keep their shape. I don’t like green peas as much as Rob, but I really liked them here, next to the creamy roots. The red curry paste was not overwhelming, and really, I should have added more for Rob’s palate, but I played it safe so I could savour it, too. Instead of using a flour to thicken it up, I simply simmered it longer until it was a nice creamy coconutty consistency.

Thai Sweet Potato and Winter Squash Stew

Joanne’s tantalizing original recipe was actually for a Thai-inspired potpie with a pumpkin biscuit topping, which I am sure would have been lovely… but hey, baby steps, here. This was a glorious curry, even without a topping.

Thai Sweet Potato and Winter Squash Stew
To return the favour of delicious food, I had to ask Rob to photograph the leftovers. If I thought the lack of daylight after work was bad before the daylight savings switch, there is now no way I can make it home before darkness now. So here, is Rob’s signature style photo… because as he puts it, he wants to SEE THE FOOD:

Thai Sweet Potato and Winter Squash Stew

This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge for one-pot wonders, to this month’s Bookmarked Recipes and to this month’s No Croutons Required for blogger inspiration.
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Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi’s Weeknight Curry)

In Mains (Vegetarian) on October 27, 2013 at 7:55 AM

Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi's Weeknight Curry)

I have written before about our Mixed Diet Relationship. Granted, while Rob is mostly vegan at home, there are still some other ingredients that have been earmarked for Rob. Slowly, they have been coming my way, though.

There was a time, I did not like curry. Until we started experimenting at home and fell in love with dal bhat.

Then there was kimchi, normally too spicy for me until I found a brand and recipe I really liked.

Now, I can add Thai red curry paste to that list. In Toronto, Rob bought a (non-vegan) Thai curry paste and would constantly tell me how spicy it was. When we moved to Houston, we scoped out a vegan brand (Thai Kitchen). And let me tell you: it is not spicy at all. At all. Some may even consider it bland. However, for me, a world of opportunities has been re-awakened for my kitchen!

Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi's Weeknight Curry)

This was actually my gateway curry.

A quick Thai curry.

So easy, it is Heidi’s weeknight curry.

Red thai curry paste infuses a coconut milk-based broth which is simmered with vegetables and tofu. Sadly, the vegetables look a tad plain; a tad monochromatic in the white/green shades; but they worked really well together. The cauliflower was firm, the asparagus tender crisp, the zucchini meltingly tender and soft cubes of tofu.

I can’t wait to try it in other dishes. Do you have any favourite red curry recipes?

Red Thai Curry with Asparagus, Zucchini and Tofu (Heidi's Weeknight Curry)

This is my submission to Deb for this week’s Souper Sundays.

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Chiang Mai Curry Noodles with Tempeh (Vegan Khao Soi)

In Mains (Vegetarian) on April 25, 2013 at 6:36 AM

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

What makes someone “interesting”?

Rob and I were discussing this. He thinks we’re interesting. We do a lot of things that are a bit out of the ordinary. Ignoring, of course, the obvious foodie fetishes (whole foods vegan is interesting? hehe).

1. We learn by gardening. Wherever we live, we’re the house with (edible) kale and collards in the front yard.

2. We like to cycle. Not only for commuting, but also our crazy long distances of years yonder. At one time, anything within 200km was fair game.

3. We go to the gym. My preferences are spinning, combat, shred and pump. (Not sure that makes me interesting but I can tell you how much I can squat for 5 minutes!)

4. We like to travel. Rob and I have traveled a few places together (Iceland, Colombia and multiple places in the US), but we met each other with passports already filled. Literally, Rob’s passport was filled after a year spent backpacking in Asia, New Zealand and Australia. Mine had stamps for a few places.

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

This is beyond what we do for work… Rob knows all about mobile devices and its software, whereas I am a resident in pathology.

Those are fun things to chat about because I can’t tell you much about television shows (except my adoration for Dexter and Drop Dead Diva), movies (I used to watch a lot more movies) or make intelligible conversations about politics. We have no TV, although that does not excuse the latter.  Rob usually keeps me abreast of internet meme sensations. People like to talk about renovations and home design, whereas we both are pretty clueless on that front. Case in point: The only furniture we bought after we moved in together two years ago was a new bed… and Rob bought himself a new desk after our second move (because he broke the first one dismantling it for the move, hehe).

Does that make us interesting? It just makes us us.

The people who find us interesting likely have similar interests… otherwise, we’d just be boring to them. ;)

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

I was recently reading through Rob’s (mostly neglected) blog and it brought back great memories. Cycling, travelling, birthdays. This year has been tough for me as I focus more on studying and less on my hobbies. Our last vacation (in Colombia) seems like such a distant memory. Our vacation this year will be our road trip to our new home in Houston. A bit shorter than usual at only a week, but we’ll still cover a lot of ground. Probably around 3000 km if we do a few detours. Once in Houston, we plan to capitalize on short trips to South and Central America (I hope!). And, let’s not forget our upcoming summer trip for Burning Man. Anyone else going? This will be my first time and Rob’s third visit.

A lot of happiness spurs from memories of our experiences. It is true that you forget the bad parts, or at least use the bad parts as fodder for jokes. The highlights stick with you most. The excitement of being in a hot air balloon overtop Turkey’s enchanting fairy chimneys in Cappadocia, or jumping into Icelandic hot springs after a frigid hike up a mountain, watching icebergs float to sea, hiking through a Colombian jungle to see The Lost City, waking up at the crack of dawn to go snowshoeing in freshly laid snow in Horseshoe Valley or the tears of joy after cycling to Niagara Falls and being greeted by a rainbow. I can’t believe this all happened within the past 3 years. It is amazing what we can do if we set our mind to it.

Getting back to one of our biggest hobbies, though: food!

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

Intertwined with our travels, food can transport us back to those memories. Rob has recreated some of his favourite meals from his time while backpacking, including Vegetarian Khao Soi. One of his memorable meals from Thailand, it is a brothy coconut curry with boiled egg noodles and tofu, topped with crispy fried egg noodles. His go-to recipe is not Janet-friendly with red curry paste (our store-bought version has shrimp paste in it and is super spicy), fried noodles and fish sauce. Undeterred to share his love of khao soi with me, he decided to make this recipe with a few substitutions along the way.

A bit more involved than his original recipe, this version has you making your own curry paste from fresh turmeric (yes!), ginger, cilantro, garlic and chilies. No shrimp here. It is used to flavour a coconut curry broth that is studded with tempeh, noodles, lime and cilantro. I used kelp noodles for mine whereas Rob prefers the egg noodles. Absolutely delicious.

If you find yourself in Thailand, this dish can be found for a bargain for only $1. Although it may not be vegan-friendly, so why not try to make it at home instead? :)

So, please tell me… what makes you or someone else interesting?

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

This is my submission to Deb for this week’s Souper Sundays. Read the rest of this entry »

Spicy Thai Mango Tofu Curry with Vegetables

In Mains (Vegetarian) on April 18, 2013 at 6:20 AM

Spicy Mango and Tofu Stir Fry

They are here!

I thought Alphonso mango season was still a few weeks away but it turns out now is the time! They are here from India!

Alphonso mangoes, one of our favourite mangoes, have a short season. Juicy, sweet and less stringy, the Alphonso mango is a treat. We eat them fresh, dripping their juices over the sink.

Thankfully, I am not going to tell you to use Alphonso mangoes in this curry (we actually haven’t bought any yet, although that’s on the agenda for the weekend). Unless you happen to be a very lucky person, overflowing with so many mangoes you do not know what to do. In a stir fry, ones that keep them shape are the best kind. Since you pair them with other vegetables, you do not need to use expensive, sweet mangoes. As such, I used frozen mango chunks. And I could not tell you what kind of mango those are… but I know they are not Alphonso.

Spicy Mango and Tofu Stir Fry

Crispy tofu mixed with a medley of vegetables – tender crisp broccoli, carrot and bell peppers – coupled with chunks of sweet mango.  Frozen mango worked well as it is cheaper and moreso, they are firm, cubed and sweet, keeping their shape in the skillet. Tossed with a light, orange-based sauce flavoured with garlic and ginger and a heavy dash of red pepper flakes, there are a lot of bold flavours. The sweet balanced nicely with the heat, without being too overwhelming, even for my own heat-sensitive palate.

Reminiscent of my Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl, although that one is a bit more involved with flavoured tofu and a more complex orange sauce. I kept the tofu simple here to let the vegetables shine.

Have you tried Alphonso mangoes yet?

Spicy Mango and Tofu Stir Fry

This is my submission to this week’s Weekend Herb Blogging, hosted by Graziana.

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Vegan Pad Thai with Tofu and Kelp Noodles

In Favourites, Mains (Vegetarian) on April 6, 2013 at 8:07 AM

This is another favourite repeater recipe I have been sitting on way too long. Gena’s recent post asking for my tamarind suggestions reminded me I hadn’t shared it yet.

Pay attention, dudes: the secret to capturing someone’s heart lies in their belly. Who wouldn’t like a man who knows his way in the kitchen?

One of Rob’s cooking specialties has always been pad thai. One of my favourite meals at restaurants has always been pad thai, but only if done right. Not tomatoey, certainly not filled with ketchup, and to be honest, I never understood why pad thai recipes in the raw community were made from nut butters (certainly a delicious coleslaw, though).

When we first were dating, I brought Rob to a restaurant, raving about their “authentic” pad thai. Only after I sat down and both of us received our orders of pad thai, did I worry Rob would find it below his high expectations. Thank goodness, he loved it, his recipe is a dead knock-off AND he loves making it!

Robbie-style cooking is usually a lot more low-key than mine, especially after he has made the dish a few times. Reading his original recipe leaves a bit to the imagination, but we have also modified it throughout the years. For me, he now omits the egg and swaps Bragg’s for the soy sauce/fish sauce. For the longest time, I tried to find a substitute for the rice noodles. I’ve tried quinoa and zucchini noodles, both with ok results. However, my preferred version is with kelp noodles which hold up well to the tangy sauce.

What doesn’t change is the strong emphasis on tamarind. I’ve talked about tamarind before, but it is worth highlighting again. It truly makes pad thai sing.  For those who love sweet-sour as much as I do, tamarind also falls into the love category. Rob likes to remind me that fresh tamarind pods look like poo, but you can’t tell by looking at the pulp or concentrate. There are a few ways to buy tamarind. The blocks of tamarind pulp are cheap ($1) but you need to soak and strain it before you use it. Rob and I have converted to using tamarind concentrate ($2-3), though, since it is easier to use and more consistent in its taste.

Rob learned how to make pad thai in a cooking class while travelling in Thailand and his second tip for glorious pad thai, after using tamarind of course, is to make sure you cook each meal to order. It works well for customization of spice levels, but the flavours are spot-on, too. The problem is how to do this for a big group. We will prep all the ingredients at the same time, customizing each meal as we go. If the group is big, we don’t usually eat at the same time, but it is perfect for 2.

Do you have a signature dish for special occasions? Any favourite recipes for tamarind? We also really like tamarind lentils.

vegan pad thai with tofu and kelp noodles

This is my submission to this month’s Pasta Please for chilies.

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Thai Coconut Vegetables (Yum Tavoy)

In Favourites, Mains (Vegetarian), Sides on August 10, 2012 at 6:22 AM

How does my summer slip away so fast? I feel like all my weekends have all been pre-booked with very little downtime this summer. Between 5 weddings (3 out-of-town), cycling to Niagara Falls, travelling for a conference and a music festival (more about that one later!), Rob and I have barely spent much time relaxing over the weekends. Always on the go. Plus, my new rotation this month has a 1-hour cycling commute each way. I come home a tired puppy.

As such, I haven’t really been doing my “cook for the week” thing on the weekends. Instead, I am cooking up quick weekday meals. Almost like a normal person. However, I still eat leftovers for dinner as soon as I come home from work. The new meal is for tomorrow’s leftover dinner!

I am still on my Thai-kick and decided to combine two of my recipes into one stellar quickie dinner. Instead of a complex coconut-based salad dressing from my Thai Noodle Salad with Mango and Lima Beans, use the coconut milk as a base for simmering vegetables with Thai flavours. You could go all decadent and use full-fat coconut milk from a can, but I used the stuff from a carton again after it worked well with the coconut-braised collards. This is a very flexible recipe, so work with what you have to make this a quick dinner.

Go all out with Thai ingredients like shallots, Kaffir lime leaves and lemongrass, or use onion, lime zest and skip the lemongrass instead. I used sweet basil but Thai basil would be more authentic, although with that terrible licorice flavour. :P Use whatever vegetables you have, and feel free to add tofu or tempeh, too. I used broccoli and carrots with great results and served it overtop some cooked quinoa to sop up the delicious sauce. Using the beverage coconut milk makes this a lighter sauce that is still packed with flavour from the aromatics. It balances the sour, sweet and hot nicely while served on top of crisp vegetables. Authentic or not, it definitely tastes great. Enjoy!

Thai Coconut Vegetables (Yum Tavoy)

This is my submission to this month’s Herbs on Saturdays.

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Thai Green Papaya Salad (Vegan Som Tam)

In Salads on August 6, 2012 at 6:33 AM

Did you do a double-take when you saw my Thai Noodle Salad with Mango and Lima Beans? It had some exotic ingredients: Kaffir lime leaves, galangal, shallots, tamarind, etc.

I know, I thought this was going to be the year of shopping at the Big Box Grocers, too, but it turns out I found a local ethnic grocer, Welcome, that meets the majority of my needs, including all my Thai ingredients, and falls within my budget.

It ain’t no Sunny’s though. Sunny’s has bountiful fresh produce at low prices. Even some of the discounted produce is great quality. Welcome, however, is like a transplanted Chinatown grocer. Some great prices but the quality is not always the best. I never know what I will find on their shelves. Sometimes it can be 4 bunches of leeks for $1, or 2 HUGE bunches of Swiss for $1, or 10 limes for $1 (this one seems to be a perpetual sale), sometimes advertised, other times not, especially if the produce is priced to sell pronto (if you know what I mean). Then I’ll come back a few weeks later to discover they have no Swiss chard, or kale or collards at all. The produce is random. Kind of.

Like most Asian grocers, they seem to have a regular collection of well priced mushrooms (shiitake, oyster and Portobello), broccoli, citrus, cilantro, coconuts, peeled garlic and some Asian ingredients. Grape tomatoes can be hit or miss. Their cauliflower has never looked good. But, they have Kaffir lime leaves and galangal! They have green mangoes! And when I spotted some green papaya, I leaped at the chance to try something new.

Itching to go try something authentic with the green papaya, I made the Green Papaya Salad from Taste of the East. I quickly realized that if I had to shred the papaya and carrot by hand, this could take a while, so I whipped out my food processor to help. I added long beans to the recipe and bruised them with the blade, which seemed to be in more traditional recipes. The rest of the dressing was tangy from the Kaffir lime leaves, lime juice, fresh garlic and chile flakes. The nuts offered a nice textural contrast in the tangle of noodly vegetables. Adjust the dressing to suit your own tastes. Trust me that the salad will have a great mixture of hot, sour, salty and sweet. Refreshing during these hot summer days.

And yes, as a fore-warning, I think I will be cooking with mushrooms a lot more. I should capitalize on Welcome’s good produce, right?

Thai Green Papaya Salad (Vegan Som Tam)

This is my submission to this week’s Summer Salad Sundays and to Deb for this week’s Souper Sundays.

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Creamy Thai Cilantro Ginger Sauce (for Thai Shiitake-Basil Spring Rolls and Sexy Saucy Noodles)

In Appetizers, Favourites, Mains (Vegetarian) on July 27, 2012 at 6:00 AM

Cilantro, you either love it or hate it.

As you may have figured out, I am in the cilantro-loving camp.

On the theme of delicious sauces, this one is definitely a keeper. I shouldn’t have doubted it for a second, as it comes courtesy of Tess in The Two Week Wellness Solution.

Originally, I made a half recipe. Trust me, I was kicking myself. I slurped up nearly a quarter of the sauce just “sampling it” with some crackers, it was that good. I had to make it again, it was that awesome!

Cilantro is the major flavour in the sauce, with hits from the ginger, garlic, basil and fresh lime juice.  The peanut butter and light coconut milk make this a creamy sauce which balances the bold flavours nicely.

So, what to do with it once you’ve licked your fingers clean a few hundred times? Textured crackers work well, too, although this is more of a sauce than a dip. The sauce would work well overtop vegetables with your favourite grain, too.

To get a bit more fancy, Tess had 2 recipes in her book using this sauce.

The first recipe was for Thai shiitake-basil spring rolls using this as the dip. I ended up making collard wraps with the same filling substituting kelp noodles, drizzling the sauce inside and around the wraps. The fresh herbs and veggies, along with the sauteed shiitakes worked well. The star was definitely the dipping sauce.

The next recipe I loved was the “Sexy Saucy Noodles“. Broccoli, mushrooms and edamame are sauteed in toasted sesame oil and soy sauce. Throw in your noodles of choice (I used kelp noodles but soba would work well here) and douse heavily with the sauce. Stir to combine. Garnish with carrots, sprouts, fresh herbs, etc. Delicious. The sauce isn’t as strong, but the flavours are great.

For maximum dip enjoyment: Lick your fingers. :)

This is my submission to Presto Pasta Nights hosted by Ruth, to this week’s Healthy Vegan Fridays, to this week’s Raw Thursday, and to this week’s Weekend Wellness.

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Thai Kelp Noodle Salad with Mango and Lima Beans

In Mains (Vegetarian), Salads on June 15, 2012 at 6:18 AM

I used to want a mango tree in my backyard. Scrap that.

Now I want a mamey tree.

I ate a lot while I was in Colombia. A lot of fruit, I mean frutas. Fruit au naturel and lots of fruit as juice. Not bottled juice. Jugos naturales: fruit + water in blender and strained. Pure bliss.

I had a few foodie missions while in Colombia. I definitely succeeded in exploring the different fruits. I even tried familiar fruits in case they tasted different, fresh from the South.

I think I lost track of everything I tried.

From the more obscure, I tried: curuba, feijoa, lulo, guanabana (soursop), anon (sugar apple), pitaya (dragon fruit), zapote, mamey and mamoncillo. Passion fruit: maracuja, as well as the purple gulupa and the smaller sweet granadilla. Oh, and açai, too, in a smoothie. Apparently we missed cherimoya (custard apple) and pomarrosa. We obviously need to go back (although I think I spotted both of them at my nearby grocer for $5/lb).

Then there are ones I already knew… and was won over by the sweetness of fresh fruit. Papaya has never been so lovely. Tons of bananas. Smaller bananas, too, bananitas (or banana bocadillo). Mangoes (mainly Tommy Atkins but they had smaller ones, too). Pineapple (did you know there are red pineapples? They had pits! Yes, pineapples have pits!!). Avocados. Starfruit. Young green coconut opened for us with a machete. Strawberries, blackberries (mora), watermelons, oranges and even apples.

I remember ordering a drink at a restaurant with a new-to-me fruit: sandia. The waiter described it as a fruit with a green skin, a pink inside with black seeds. I was excited to try something new! Only to find out it was in fact… watermelon. But still, it was a tasty watermelon and the watermelon jugos naturales really hit the spot.

My favourite? Well, it is a toss up between guanabana, anon, mamey and zapote. And lulo… and granadilla. OK, I can’t pick only one. Each one different than any fruit I’d had before. I’d love to plant a tree of each one in my backyard. Sadly, I don’t live in Colombia. Who thinks I can find a mamey tree in Texas for next year? I’d rent the place in a heart beat! ;)

In any case, as much as I’d like to think it was back to normal upon my return, I really had to wean myself off the fruits. While I mostly ate them plain and in juice form in Colombia, here I’ve opted for a more filling main course salad courtesy of Ottolenghi.

Thai-inspired, the star of this dish is the creamy coconut-based dressing infused with lemongrass, Keffir lime leaves, ginger and shallots, balanced with a touch of tamarind, fresh lime juice, toasted sesame oil and soy sauce. All of the flavours are enhanced through the reduction of the coconut milk. It is probably one of the more elaborate and lengthy dressings to make, but easy none-the-less, and can be made in advance. The original recipe calls for canned coconut milk, but I opted for the coconut milk beverage (great idea from my spicy coconut-braised collards) instead which still produced a lighter dressing after the reduction.

Here, the dressing is used to bathe a kelp noodle salad with chopped mango, cucumber, lima beans (I used smaller Jackson Wonder lima beans) along with mint, cilantro and cashews. Add the dressing just prior to serving. The flavourful dressing worked well with the contrasting sweet mango, creamy beans and crunchy cucumber. Enjoy!

This is my submission to this month’s No Croutons Required featuring leafless salads, to this week’s Healthy Vegan Friday, to this week’s Potluck Party, to Ricki’s Weekend Wellness, this week’s Presto Pasta Nights, hosted by Simona, to this week’s Summer Salad Sundays and to Deb for this week’s Souper Sundays.

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Raw Thai Pineapple Parsnip Rice

In Mains (Vegetarian), Sides on April 4, 2012 at 5:47 AM

When I finally made it to Penzeys in Boston, I caved.

I didn’t want to.


Say it ain’t true..


But I did it any way,


I bought curry powder. (to continue with the rhyme- I bought a powder for my next curr-ay)

For so long, I have been meaning to make my own curry powder but instead I went with a packaged blend.

660 Curries has not 1, not 2, not 3 but 20 different recipes for curry powder and spice blends. Where’s a girl to start? Understandably, I was a bit overwhelmed. I didn’t know which one would be best for me, a lover of non-curry, so instead I opted for the sniff test. I smelled all the different versions at Penzeys and ultimately bought their “Sweet Curry Powder” (I wish cookbooks had the sniff test, *sigh*). It has that quintessential curry note but it isn’t overwhelming. I still haven’t figured out which spice I am averse to, but thankfully, this blend is a keeper. It is super mild, so I even feel the need to supplement it with some Aleppo chili flakes.

Spicy and rich, not hot, as Penzeys puts it. The ingredients? Turmeric, coriander, cumin, ginger, fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, Tellicherry black pepper and cayenne red pepper. Almost sounds like a warm hug, eh? And something I could try to duplicate at home next time…

As you can see, I am on a raw food kick and yes, you can make simple, raw foods sans dehydrator, too. I was intrigued by Susan’s Raw Curried Pineapple Rice. Who needs the fried rice found in the typical Thai recipe? Give me veggies any day! Let your favourite curry powder lightly dust a smattering of sweet vegetables. Here, parsnips and carrots are chopped fine in the food processor until they resemble rice, or small-grain couscous. Diced cucumber and pineapple add juicy sweetness along with the currants. Green onions give this more kick than the curry powder. The lime juice makes this really pop. If you don’t really care about rawness, toast your cashews and add them right before you serve the dish. I can see myself taking this lovely salad to potlucks this summer for something different.

This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, and to this month’s Sweet Heat Challenge, featuring Thai foods.

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