We’re having a thai food bonanza over here, and this was tonight’s meal: Vegan tom kha gai (you know, that coconut milk broth soup that always has a million mushrooms floating in it?), using the recipe [here] of Megan over at TheseThingsILove. (Credit also goes to my BFF, for showing me the recipe.) I cannot believe how good the broth tasted and smelled even before we had all the ingredients in. (more…)
This was a use of leftovers to be proud of: We had leftover pitas, spinach, and thinly sliced purpleonion from a falafel night, leftover sautéed carrots, broccoli, and radish slices from a tofu-rice-veggies (or maybe it was gyoza-rice-veggies), and the peanut sauce for cold & spicy thai noodles. I put them all together (after pre-warming everything but the spinach and onion) and had a great pita meal. Vegetarian & vegan.
So here’s *another thing to do with leftover Thai peanut sauce: Dip apple slices into, for a snack similar to TSC’s Apple Slices with PB & Sunflower seeds. (Again, the peanut sauce recipe we use is this one, courtesy of the talented Leela Punyaratabandhu of She Simmers. This batch of sauce was thinner than usual (a good thing! we often make it too thick) and extra spicy.
*In another post, I suggest dipping matchstick-sized carrot slices into it.
By the time The BF met me, he already spent years trying to perfect his pad see ew (pad si u, phat si-o, ผัดซีอิ๊ว, etc.) recipe. Lucky me! Well, actually, it’s evolved into something more like pad kee mao (“drunken noodles”), since we add basil and bell pepper. Whatever it is, it’s delicious! The way we make it, it’s also vegetarian (and vegan). (more…)
We love making Thai curries (our go-to brand of curry paste is Maesri, which The BF orders on amazon, and we use all different brands of coconut milk). To make it slightly different this time* around, though, we made the rice fried in the curry sauce rather than just the bed for it. In the end, it wasn’t all that different-tasting from our usual way of making it, but it sure was good! Especially since we had fluffy bits of battered/fried tofu (instead of regular firm/semi-firm tofu that we fried ourselves). *Meal cooked Feb. 2015.
This recipe requires a lot of specialty ingredients that not everyone will have on hand, and a grill (you could do it in a char-grill pan but it wouldn’t be as good), and basically three recipes (the satay & satay marinade, satay/peanut sauce, and cucumber relish) but it’s a classic, and great party food. I can’t believe we’ve only done it once so far! (more…)