VEGE-THAI-RIAN

MOUTHWATERING QUICK THAI VEGETARIAN RECIPES

ANCHARI SHOATZ-BEY

Introduction

I want to thank you and congratulate you for downloading the book, “Vege-Thai-Rian”.

This book contains mouthwatering, health conscious, vegetarian Thai recipes.

Vegans, this book does have 1 or 2 recipes with milk or eggs so you can easily switch that with coconut or a soy product. You are always welcome to enjoys these great dishes and I hope you enjoy your own special twist.

Thai food leaves your taste buds in a joy filled frenzy. Salty, spicy, sweet and tangy, it’s all in there. These recipes will absolutely excite your dinning guest. Your children will be raving about how delicious the dinner was, Even with No Meat!

I am a native of Issan (North East) Thailand and have been trained by the best that you can find in any family. My grandmother, mother and my 2 sisters. Since I was a child they taught me a very diverse menu of Thai cuisine. I fell in love with watching them grab wild herbs and preparing the most amazing tasting veggies. You never even needed meat and being that it was scarce the veggies were extra tasty the way they spiced them.

I learned everything they had to offer and opened my own small country restaurant as a young adult. I remember all the challenges in the kitchen. Your food is always critiqued here in Thailand so you better be at your best.

My dream has always been to share our meals with the world as a way to heal and love. Here I share my love with you and your family. May you make them smile. Sawadee!!!

Thanks again for downloading this book, I hope you enjoy it and leave nothing on your plates!

Copyright 2016 Anchari Shoatz-Bey All rights reserved.

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Table of Contents

RED DRAGON PAPAYA SALAD (SOM TOM THAI)

BONEY BARBIE CURRY SOUP WITH TOFU (GANG PED)

GREEN MACHINE CURRY TOFU (GANG KEAW WAN)

BUDDHA’S CHOICE TOM YUM SOUP WITH MUSHROOMS

LOVE SPELL CRISPY THAI SON IN LAW EGGS

QUEENS GARDEN YUM WOON SEN MUSHROOM

HAPPY CHILD -ROASTED GARLIC FRIED GREENS

HEAVAN’S GATE- LEMON GRASS COCONUT SOUP SOBA

(TOM KA)

HYPNOTIC PAD THAI VEGGIE DELIGHT

TOUNGE TWINSTER THAI CHILI BROCCOLI SALAD

HUGS AND KISSES SWEET MANGO WITH GREEN TEA SYRUP, COCONUT CREAM AND MACAROON CRUMBS

THAI FUSION DISHES AND TIPS

THAIMERICAN -LET’S GET READY TO RUMBLE!!!!

FACE LIFT-LEMONGRASS AND OLIVE COLESLAW THAI SALAD

DRUNKEN COYOTE THAI RED WINE SALAD

SIAMESE PUMPKIN AND TURNIP SOUP

CONSCIOUS VAMPIRE THAI SMOKED MUSHROOMS AND BEETROOT-COCONUT BROTH SOUP

CRUNCHY VEGGIE FRITTERS

GOLD MEDAL THAI BAKED POTATOES

SHOCK AND AWE STUFFED BELL PEPPERS

ROASTED SQUASH AND FLORETS WITH LAVENDER

COWBOY HOT MIXED BEANS THAI CURRY

SECRET LOVER CARAMELIZED PEACHES WITH SWEET CHILI AND NUTTY ICE CREAM

RED DRAGON PAPAYA SALAD (SOM TOM THAI)

Enjoy this all-time favorite amongst the Thais. You can find a som tom vendor 24hrs a day here in Bangkok.

Prep time: 20 minutes your first time.  After it will take 5 minutes

Ingredients

1/2 green papaya - finely shredded into long strands and soaked in ice cold water

4 garlic cloves

3 small red or green chilies or desired for HEAT

1 Tbsp. palm sugar

1 squeezed key lime

2 Tbsp. light soy sauce

1 medium tomato - quartered

1 tsp vegan fish sauce

3-4 fresh long beans or green bean- chopped

2 Tbsp. unsalted peanuts - roasted

*You may add more water and palm sugar according to taste

Key Ingredients: garlic, red chili, green chilies, palm sugar, lemon juice, soya sauce, tomato, peanuts, papaya, long beans

Get-started

Place the garlic in a mortar and pound lightly.

Add chilies to the mortar and pound lightly again.

Add lemon juice, soy sauce and palm sugar to a mortar and pound them together to make a paste.

Add roasted peanuts with a spoon occasionally to the paste and pound lightly to prevent the paste from thickening.

Into the paste add tomatoes and stir. Add long beans and mix slightly.

Add shredded papaya then pound lightly and stir thoroughly until all ingredients have blended together.

Arrange the mixture on a serving dish and garnish using crushed peanuts.

Optional you can enjoy this with some Thai sticky rice and BBQ Tofu

Health Benefits

Green papaya has numerous health benefits such as relieving stomach problems such ulcers, indigestion, and irritable bowel syndrome. Moreover, it heals heart burn and protects one from getting heart diseases. Consequently, it also heals problematic skin conditions and injuries. Less sugar means less acid so if you want the best health benefit. Lower the sugar content and enjoy!

BONEY BARBIE CURRY SOUP WITH TOFU (GANG PED)

Thai red curry soup is an incredible fragrant with a great combination coconut milk and red curry paste. It has an amazingly rich variation of taste both spicy and sweet.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

6 cup. vegetable broth

1-inch ginger, peeled and cut into slices

8 oz. white mushrooms, sliced

14 oz. firm tofu, cut into bite-sized cubes

1-13.5 oz. can lite coconut milk

3 tbsp. Vegetarian Thai red curry paste

2-3 tbsp. Palm sugar (optional)

Vegan fish sauce to taste

Sliced green onions, cilantro & basil leaves, and lime wedges for serving

Kosher salt, to taste

Get-started

Boil broth and ginger over high heat. After boiling, remove the ginger using a slotted spoon.

Once broth has come to a boil, use a slotted spoon to remove ginger.

Add tofu and mushrooms and cook under low heat for about 5 minutes to soften mushrooms.

Mix coconut milk, brown sugar and curry paste and stir. Remove from heat and ladle into bowls and serve with green onions, basil, lime wedges cilantro, basil.

Note: You can use any vegetables such as sweet potatoes, green beans and squash. Winter squash and potatoes take a longer time to cook, while greens need less time. Rice noodles can be used as a great addition to make the soup great.

Health Benefit

Used in relaxing the mind. It relieves states of depression and anxiety. It is also used to relieve stomach ulcers.

GREEN MACHINE CURRY TOFU (GANG KEAW WAN)

It is a tasty dish that is made from fresh herbs and homemade green curry with chilies, mint and cilantro mixed together with coconut milk.

It is best served with steamed Jasmine OR Basmati rice. Noodles can also be used instead of rice if desired

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 (14 ounce) package firm water-packed tofu, drained and cubed

1 1/2 cups water

1/4 Tsp. Vegan Fish Sauce

1 (10 ounce) can coconut milk

2 tablespoons green curry paste

1 tbsp. lime juice

¼ cup fresh basil leaves, chopped

Thai Eggplant quartered

Get-started

Place water in a medium saucepan, add rice, stir and bring to boil. Cover the rice and reduce the heat. Simmer for about 20 minutes.

Remove the rice from heat and leave it to cool slightly. Use a fork to fluff.

Heat the vegetable oil in a separate medium saucepan over medium heat. Stir in tofu and fry for about 20 minutes until evenly crisp and lightly browned. Season with salt.

In a different saucepan, boil coconut milk and mix in the green curry paste. Reduce heat, and simmer for about 5 minutes. Add fish sauce to taste.  Drizzle generously over the tofu and rice to serve.

Health Benefit

Taste so good it will elevate any household spats…LOL hard to fight when the body is singing with joy

BUDDHA’S CHOICE TOM YUM SOUP WITH MUSHROOMS

Tom Yum Soup is one of Thailand’s favorite traditional dish. We will make it with mock chicken stock or fresh spring water. Other vegetarian ingredients can also be used to achieve this mock flavor.

Total Time: 15 Minutes

Ingredients

2-3 crushed chili fresh and dry mixed peppers to taste

5 sprigs chopped cilantro

2 tablespoons vegan fish sauce

2 kaffir lime leaves

1 crushed lemongrass

1-inch Galangal root

2/3 lime

1/2 lb. Oyster Mushroom or your choice

2 1/2 cups water

Get-started

Wash the mushrooms and set them aside.

Crush the lemon grass. Tie it into a knot and drop it in a pot of water along with galangal.

Boil the lemon grass and add the oyster mushrooms.

Pull the kaffir lime leaves from their middle stems and drop them in the pot.

Add coconut milk if you like and turn off the heat.

Crush chili peppers if you like it hot and place them in a serving bowl.

Put 2/3 of the lime in the bowl and add vegan fish sauce. Pour the soup in the bowl.

Add more lime or vegan fish sauce. If you love it spicy and sour, add a tea spoon of fish sauce or lime.

Add the chili paste. Sprinkle with chopped cilantro and serve hot.

Health Benefit

Research shows that Yum soup is effective in inhibiting cancerous tumor growth as well as assist in fighting back the flu.

LOVE SPELL CRISPY THAI SON IN LAW EGGS

Son-in-law eggs are easy to make and guaranteed to please your favorite Son in Law LOL. A very special dish that is an all-time favorite.

It only takes 30 minutes to prepare if you have hard boiled eggs.

Ingredients

10 eggs

140g palm sugar

1 tbsp. vegan fish sauce

5 tbsp. tamarind juice

4 shallots, thinly sliced

4 fried red chilies crushed

Fresh cilantro leaves for garnish

Get-started

Place the eggs in a pan, add cold water and boil for 8 minutes.

Stop boiling, cool the eggs under running water and peel.

Combine fish sauce, tamarind and sugar in a pan. Heat gently to dissolve the sugar.

Check taste, it should be sweet and sour. Adjust the sugar, tamarind and fish sauce according to your taste.

Meanwhile, heat a 5cm depth of oil in a large frying pan. Once shimmering, add the shallots, garlic and chilies. Fry until golden and crisp. Drain on kitchen paper.

Fry the boiled eggs for 3-4 minutes or until the outsides take on tinges of crispy golden brown. Remove from oil and drain.

To serve, place the eggs in a serving dish halved.

In a separate bowl, mix coriander, crisp chili, garlic and shallots. Pour the coriander mix over the eggs and add sauce and serve.

Health Benefit

Eating Son in law eggs provides you with a good source of lean, vegetarian protein.

QUEENS GARDEN YUM WOON SEN MUSHROOM

Yum Woon Sen, is a Thai bean thread noodle salad. The 'dressing' is made up of common ingredients such as vegan fish sauce, lime juice and lemon grass.

I use a lot of coriander (cilantro) and mint in my recipe. The salad can be eaten both warm or cold.

Ingredient

3 bundles of mung bean glass noodles

A handful of dried Cloud Ear mushrooms or choice

2 tbsp. of vegetable oil

3 garlic cloves, finely chopped

4-5 tbsp. of fresh lime juice

2 tbsp. of vegan fish sauce

2 stalks of lemon grass stalks (white part only), finely sliced

3 shallot onions, finely sliced

2 bird's eye chilies, sliced

2 tbsp. of coriander (cilantro), chopped

1 tbsp. of mint, chopped

Several lettuce leaves

Get-started

Soak the mung bean noodles in boiling water for about 1-2 minutes. Drain the water and chop roughly.

Soak the black Cloud Ears in boiling water for about 3 minutes. Drain and roughly chop.

Heat oil over medium heat in a saucepan. Fry the garlic in a golden brown. Remove from oil and drain on a paper towel.

Add lime juice and 2 tbsp. of fish sauce to the chicken and stir well. Add the lemon grass, coriander, chili and mint then stir thoroughly.

Line a serving plate with lettuce and then spoon the mixture over the leaves. Sprinkle with fried garlic and garnish with coriander.

HAPPY CHILD -ROASTED GARLIC FRIED GREENS

Child approved delicious greens. Many other vegetables that can be used instead of kale such as spinach, arugula and mustard greens.

Total Time: 10 minutes or less

Ingredient

1 tablespoon minced fresh gingerroot

1⁄2 tablespoon safflower oil

1⁄4 lb kale, chopped coarsely

1 teaspoon soy sauce

1⁄4 cup water

Red and green bell pepper

3 slices of bacon, cut in ¼" strips

Freshly ground black pepper

1 teaspoon toasted sesame seeds (optional)

Get-started

In a medium skillet, cook the ginger root in oil for 1 minute while stirring.

Add the kale and raise the heat to medium high.

Add water and soy sauce, then stir and fry for about 3 minutes until the kale is wilted but still slightly crunchy.

Sprinkle with sesame seeds.

Serve warm or cold.

You may substitute spinach or bok choy for the kale.

Health Benefits

Kale is good for detoxification of the body. Furthermore, it lowers the risks of 5 types of cancer namely; colon, prostrate, breast, bladder and ovarian cancer. It lowers cholesterol and binds together with bile acids in the stomach in the digestive tract when steamed.

HEAVAN’S GATE- LEMON GRASS COCONUT SOUP SOBA

(TOM KA)

This soup is easy to make, devine dish. It is a mixture of fresh flavors such as lemongrass, ginger and garlic. The toasted chili paste adds some flavor to the soup.

Ingredients

2 cans of light coconut milk plus one can of water

2 zucchini

2 packs of soba noodles

2 cups of fresh mushrooms (one pack)

4 cloves of garlic

3 blades of lemongrass

2 handful Thai basil or sweet basil

1 inch of ginger

1 tablespoon dry chili paste

1 tablespoon pepper flakes – if you like spicy

Few dashes of soy sauce for sautéing mushrooms

Salt and pepper to taste

Get-started

Place a tablespoon of dry chili paste and heat on medium heat until fragrant.

Put 2 cans of coconut milk, lemongrass, ginger and garlic, one can of water and blend them.

Pour contents into pot with chili paste and boil it.

Let simmer while you sauté the mushrooms in a few dashes of soy sauce. Add salt to the soup to taste.

Cut zucchini into small pieces with a vegetable peeler or vegetable noodle maker.

Cook the soba noodles la dente and add them to the hot soup.

Add all the ingredients to the hot soup and serve with fresh Thai basil.

Health Benefit

It has numerous health benefits. It is a known cure for respiratory disorders, aches, infections, rheumatism, fever and stomach disorders. Lemon grass coconut soup on the other hand heals type 2 diabetes, obesity, cancer and detoxifying the body.  Lemongrass herb protects the body against antibiotic Staphylococcus aureus. It also regulates cholesterol levels in the body hence lowering the chances of getting heart diseases. It helps maintain a healthy skin and boosts the immune system and nervous system.

HYPNOTIC PAD THAI VEGGIE DELIGHT

This is an amazing stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand.

TOTAL TIME: 1 hr.

Ingredient

12 ounces dried flat rice noodles (1/4-inch-wide; sometimes called pad Thai or banh pho)

3 tablespoons tamarind (from a pliable block)

1 cup boiling-hot water

1/2 cup light soy sauce

1/4 cup packed light brown sugar

2 tablespoons Sriracha (Southeast Asian chili sauce)

1 bunch scallions

4 large shallots

1 (14- to 16-ounce) package firm tofu

1 1/2 cups peanut or vegetable oil

6 large eggs OR not!

4 garlic cloves, finely chopped

2 cups bean sprouts (1/4 pound)

1/2 cup roasted peanuts, coarsely chopped

Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok

Accompaniments: lime wedges; cilantro sprigs; Sriracha

Get-started

Place warm water in a bowl and soak noodles for 25 to 30 minutes until they are soft. Drain in a colander and cover with a dampened paper towel.

Soak tamarind pulp in boiling water. Stir occasionally for about 5 minutes. Force the mixture into a bowl through a sieve.  Add brown sugar, Siracha and soy sauce, stir it until it dissolves.

Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.

Cut shallots crosswise into very thin slices with slicer.

Rinse tofu, then cut into 1-inch cubes and pat very dry.

Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat for 8 to 12 minutes while stirring frequently, until golden-brown.

Strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. Wipe wok clean.

Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.

Place eggs in a bowl, add 1/4 teaspoon salt and beat them. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

Health Benefit

It has low fat hence reduces the risk of obesity and heart diseases. Moreover, it also has vitamin C. Furthermore, it has low calories hence recommended for health-conscious people.

TOUNGE TWINSTER THAI CHILI BROCCOLI SALAD

Garden fresh broccoli is dressed in zingy flavors of vinaigrette, tomato puree, curd, orange juice, pomegranate and spices.

Ingredients

1/2 kg blanched broccoli florets

For the chili vinaigrette:

1 Tbsp. lemon juice

1 Tbsp. pomegranate juice

1/2 tsp castor sugar

1 tsp crushed yellow mustard seeds

1/4 tsp dried chili flakes

1 tsp chopped garlic

1 Tbsp. oil

1 segmented orange

For the curd topping:

2 Tbsp. hung curd

Grated rind of 1 orange

2 Tbsp. orange juice

1 Tbsp. vinegar

1 tsp tomato puree

1 tsp sugar, salt and pepper

Key Ingredients: Broccoli, Lemon Juice, Mustard Seeds, Garlic, Orange, Vinegar, castor sugar, hung curd, tomato puree, sugar, salt, black pepper, pomegranate, paprika, vegetable oil

Get-started

Whisk all vinaigrette ingredients together.

Leave for 2 to 3 hours.

Combine curd topping with ingredients and season well.

Before serving, pour the Vinaigrette over the broccoli and top with curd dressing and orange segment.

Health Benefits

Broccoli is rich in soluble fiber hence it draws cholesterol out of the body. It is packed with vitamin C and flavonoids which aids in Vitamin C recycling. Moreover, it contains glucoraphanin which is processed into an anti-cancer compound known as Sulforaphane that eliminates H. pylori which increases the risk of gastric cancer.

HUGS AND KISSES SWEET MANGO WITH GREEN TEA SYRUP, COCONUT CREAM AND MACAROON CRUMBS

Mango syrup is delicious with any papaya, berries or orange segments.

Ingredients

1 green teabag

1 tablespoon palm sugar or brown sugar

1 teaspoon grated lime zest

¼ large red chili, seeded and thinly sliced, (optional)

2 mangoes

450ml   coconut cream, chilled overnight

1 teaspoon vanilla bean paste

MACAROONS

1 egg white

115g caster sugar

1 teaspoon vanilla bean paste

40g shredded coconut

Get-started

For the macaroons, preheat the oven to 180°C and line a baking tray with baking paper.

Whisk the egg white until the soft peaks form.

Add the caster sugar, 1 tablespoon at a time, beat continuously until stiff and glossy. Fold shredded coconut and vanilla bean paste.

Spoon heaped teaspoons onto the prepared tray and bake for 15 minutes or until just beginning to turn golden on the edges. Cool on a wire rack. Gently peel the macaroons from the baking paper and store in an airtight container until serving.

Combine the green teabag with 125 ml boiling water in a small saucepan and leave to infuse for 5 minutes. Remove the teabag and add the palm sugar, lime zest and chili, if using. Place over medium heat, bring to the boil and simmer for 5 minutes or until thickened.

Meanwhile cut the cheeks off one of the mangoes, following the line of the stone. Using a large spoon, carefully scoop the flesh away from the skin with a spoon and slice lengthways into 1 cm slices. Remove the skin from the remaining mango and, using a paring knife, also slice the remaining flesh lengthways into 1 cm slices. Place the mango slices in a bowl, pour over the syrup, cover and refrigerate until serving. Just before serving pour the well-chilled coconut cream into a large bowl and whip using an electric mixer for 4 minutes or until soft peaks form. Stir through the vanilla bean paste.

To serve, spoon the mango slices and syrup into serving bowls or glasses and top with the whipped coconut cream and some crumbled macaroons.

THAI FUSION DISHES AND TIPS

THAIMERICAN -LET’S GET READY TO RUMBLE!!!!

FACE LIFT-LEMONGRASS AND OLIVE COLESLAW THAI SALAD

Serve this amazing tangy, sweet and smoky salad to your kids and family and make their Sunday lunches special. Enjoy the crunch of breadcrumbs and cheesy flavor of blue cheese mixed with mayonnaise and sour cream put together with the enticing aroma of lemongrass.

Ingredients

4 cups Coleslaw mix, shredded (can be substituted with salad greens)

1 cup red cabbage, shredded

½ cup carrots, peeled and shredded

2 tablespoons bread crumbs

1/2 cup minced shallots

1 stalk lemongrass (thinly sliced) or 1 tablespoon grated lemon zest

1/2 teaspoon dried crushed red pepper

3 to 4 tablespoons fresh lime juice

For Dressing

2 tablespoons light soy sauce

½ cup sour cream

½ cup blue cheese

½ cup Mayonnaise

2 tablespoons chopped Cilantro leaves

½ cup black Olives, finely chopped

Salt and freshly grounded black pepper, as per taste

Get-started

To prepare the dressing –

Take a mixing bowl and combine the soy sauce with the sour cream along with blue cheese and mayonnaise. Add the chopped cilantro and roughly mix it. Keep aside.

Take a large mixing bowl and add the coleslaw mix (or salad greens), cabbage, carrots and breadcrumbs.

Mix in the shallots along with lemongrass and crushed pepper and toss everything well.

Pour the prepared dressing on the top and sprinkle the chopped olives. Add some salt and black pepper, if required. Toss well and serve.

Cooking Tips:

Try grinding some fresh mint leaves and cilantro along with some salt and lemon juice and add it to the prepared salad. It will significantly enhance the freshness and aroma of the salad.

Try mixing 2-3 tablespoons of baked beans with some fresh whipped cream and garnish it over the salad.

DRUNKEN COYOTE THAI RED WINE SALAD

It’s everything that you would expect from a perfect Thai salad – lettuce, cucumber, peaches, pomegranate kernels, grapes and some sherry to spread the wine love. The dressing is prepared by the crunchy peanut butter along with some soy, garlic, vinegar and honey, a perfect balance of all the flavors.

Ingredients

2 cups chopped Lettuce

1 red, yellow and green bell pepper, thinly sliced into bite-sized pieces

1 cup cooked and shelled Edamame Beans, boiled separately and drained

1 small cucumber, halved lengthwise, seeded and thinly sliced

2 medium red onions, thinly sliced

2 peaches, chopped

1 cup pineapple (fresh or soaked), chopped

½ cup red and black grapes (add green grapes, if available)

1 cup Pomegranate Kernels

½ cup Cranberry Juice

½ cup Orange Juice

¼ cup sherry (Or a red wine of your choice)

For the dressing

1/4 cup creamy peanut butter

2 tablespoons honey

2 garlic cloves, roughly chopped (Can be replaced by Thai chili-garlic sauce)

2 tablespoons fresh lime juice, from one lime

1 tablespoon soy sauce

2 tablespoons Chili vinegar

Salt and Black pepper, as per taste

1/2 cup loosely packed chopped fresh cilantro

Get-started

To prepare the dressing –

Combine the peanut butter, honey and chili-garlic sauce in a mixing bowl. Stir in the lemon juice along with soy sauce and vinegar. Stir vigorously and keep aside.

Take a large salad bowl and place the lettuce, bell peppers, beans, cucumber and scallions in it.

Add the pomegranate kernels followed by peaches, pineapples and grapes and stir in the cranberry and orange juices. Mix well and stir in the sherry.

Sprinkle some salt, pepper and chopped cilantro. Serve the salad bowl and accompany it separately with the dressing in a small bowl.

Cooking Tips:

Try drizzling some extra virgin olive oil on top the salad bowl while serving.

Sprinkle some dry roasted white sesame seeds to add that extra crunch and aroma to the salad.

Dry roast the peeled peanuts and roughly grind them in a grinder. Do not make them too powdery. Mix it in the dressing and also sprinkle some all over it.

Soups and more

SIAMESE PUMPKIN AND TURNIP SOUP

A unique combination of pumpkin and turnip with corn sautéed in butter and then cooked in vegetable broth with sour cream and grated coconut to work on the flavors of the soup. A perfect soup to relish on cold evenings!

Ingredients

3-4 shallots, chopped

3-4 garlic cloves, peeled and chopped

1 cup sliced turnip (along with greens)

4 cups peeled and diced pumpkin

1/2 cup sliced and blanched Sweet Corn kernels

1/2 cup shredded spinach

1 cup sprouted beans

2 fresh red chili peppers, chopped

3-4 cups vegetable stock

2 cups sour cream

2-3 tablespoons grated coconut

1 teaspoon fresh grounded black pepper

1 bunch each of fresh Thai Basil and Thyme

Get-started

Heat some butter in a saucepan and add the shallots and garlic. Fry till the garlic starts to look brown.

Add turnip, pumpkin and corn kernels. Stir to cook them till pumpkin starts to soften. Mix in the spinach and sprouted beans.

Pour half cup of water along with some salt and red chili peppers. Mix well and cook it covered over reduced flame for 10 minutes.

Meanwhile, place a deep dish over medium flame and add the vegetable stock to it and let it boil.

Once the veggies have cooked well, remove from flame and let them cool.

Place them in a blender jar and blend them to fine paste (or of rough consistency, as preferred).

Stir the blended contents into the vessel containing the broth and mix well.

Mix in the sour cream, coconut, black pepper, basil and thyme. Cook it while stirring occasionally for 5-10 minutes. Serve hot.

Cooking Tips:

Add coconut cream to enhance the richness and aroma of the soup while the broth is boiling.

Try adding some fresh parsley and white wine vinegar to regulate the acidity of the dish.

CONSCIOUS VAMPIRE THAI SMOKED MUSHROOMS AND BEETROOT-COCONUT BROTH SOUP

A flavorful combination of mushrooms, beetroot and tofu smoked in the oven along with garlic, spring onions and then left to slow cook in the vegetable broth. Sprinkled with fresh Thai herbs, this soup tastes delicious with salads and is absolutely easy to prepare.

Ingredients

2 teaspoons Cumin seeds

1 teaspoon Fennel seeds

1/2 cup onion, finely chopped

3-4 garlic cloves, peeled and minced

1/2 cup mushrooms, cut in thin slices

250 grams Tofu (OR cottage cheese), cut in cubes

2 cups carrots, chopped

1/4 cup spring onions (whites and greens), finely chopped

1 cup beetroot, peeled and finely sliced

400ml can half-fat coconut milk

2 cups Vegetable broth

1 cup water

1 (15-ounce) can organic red beans, rinsed and drained (Can be replaced by black beans too)

2 tablespoons fresh oregano, chopped

2 tablespoons fresh parsley, chopped

2 tsp brown sugar

Salt and Black pepper, as per taste

Get-started

Pre-heat the oven to 300-degree F.

Take a large pan and dry roast the cumin seeds and fennel seeds.  Add the onions and minced garlic and toast them dry till the garlic starts to leave its aroma.  Keep stirring occasionally.

Add the mushrooms, tofu, carrots, spring onions and beetroot and mix them well.

Place them in the pre-heated oven for 10 minutes till all the vegetables are well smoked.

Meanwhile, in a deep dish, pour the broth, coconut milk and some water in a deep dish and let it boil over medium heat.

Add the red beans and the smoked vegetables to the boiling broth and sir them well.

Sprinkle some fresh oregano, parsley leaves and some salt and black pepper.  Mix well and cook for 5-8 minutes over reduced flame.

Once the soup has reached the desired consistency, mix in the brown sugar.

Serve hot with a drop of fresh cream on top.

Cooking Tips:

Try replacing the brown sugar with some fresh honey. It will improvise the overall taste and sweetness content of the dish. You could also add some fresh chopped cilantro in the end.

Try adding 2-3 tablespoons of fish sauce for adding that exclusive flavor and aroma to the soup.

CRUNCHY MONKEY VEGGIE FRITTERS

Not those casual fritters! These are unique, delicious and filling veggie fritters made with a mix of mushrooms, tofu and cabbage to give that extra crunch and texture. The tanginess is maintained by the lime zest while the coconut keeps the freshness of the dish maintained. Absolutely easy and quick to prepare, these go as a perfect starter for those special house dinners!

Ingredients

1/2 cup rice flour

1/4 cup corn starch

1/2 teaspoon baking powder

½ to 1 cup water (Depending upon the level of consistency)

1 tablespoon Thai chili-garlic paste

2 tablespoons blue cheese

1 tablespoon Worcestershire sauce

3-4 shallots, chopped

4-6 garlic cloves, peeled and minced

2 cups corn, frozen or fresh (steamed)

2 cups mushrooms, finely chopped

1/2 block of tofu, mashed or grated

1/2 teaspoon grated lime zest

½ cup grated cabbage

2 tablespoons butter, melted

Salt and black pepper, as per taste

1-2 teaspoons white pepper

1 pinch of red chili flakes

2 tablespoons desiccated coconut, unsweetened

Get-started

Preheat the oven to 350 degrees F.

Take a large mixing bowl and combine together the rice flour, cornstarch and baking powder. Pour some water in small quantities and mix well to prepare a thick yet consistent batter.

Mix in the Thai chili-garlic paste, blue cheese and Worcestershire sauce.

Once a consistent batter has been formed, mix in the shallots, garlic, corn, mushrooms and tofu.

Sprinkle some lemon zest and add the grated cabbage. Drizzle some melted butter on top and sprinkle some salt and black pepper, white pepper, chili flakes and desiccated coconut.

Grease a flat baking pan with some oil and scoop small quantities of the prepared batter at equal distances from each other on the greased pan.

Place it in the oven and let it bake for 25-30 minutes, till they turn golden brown and crisp.

Flip them to let them cook from the other side as well.

Serve hot with Thai sweet red chili sauce and mayonnaise.

Cooking Tips:

Add thinly sliced lemon grass stalks in the batter for an enriched flavor.

Sprinkle some white sesame seeds over the fritters just before baking them. Once baked, they will become toasted and make the fritters even more crispy and delicious.

Try adding some drained and mashed black beans in the batter for making them more filling and consistent.

GOLD MEDAL THAI BAKED POTATOES

Tangy, spicy, sweet and memorable enough to make you have some more! Try these lip-smacking baked potatoes and surprise your guests with something they haven’t tried before! Loaded with fresh herbs, chunky peanut butter and tamarind, these baked potatoes will bring you a kick in every bite. Serve them to your guests and watch them go crazy over these!

Ingredients

8-10 medium-sized potatoes

2 tablespoons tamarind paste

2 teaspoons extra virgin soy sauce

3 teaspoons dark brown sugar

Juice of one lime (along with the zest)

1 cup of chunky peanut butter

1/4 cup vegetable oil

1/2 cup full-fat coconut milk

½ tablespoon rice wine vinegar

2 tablespoons garlic powder

2 teaspoons each of Oregano and lime basil

2 teaspoons Thyme

2 teaspoons red pepper flakes

3 kaffir lime leaves

1/2 tsp curry powder

Get-started

Preheat the oven to 400 degrees F.

Pierce each potato with a knife or fork and arrange them over an aluminum-foil lined baking sheet.

Place them in the oven and let them bake for 45-50 minutes till they tenderize.

Once done, remove from oven and let them cool. Slit them in the top center

Take a blender jar and add the tamarind paste, soy sauce, brown sugar, peanut butter, oil, coconut milk, rice wine vinegar and blend them well. Add little more coconut milk, if needed.

Once it forms a puree, take it out in a mixing bowl and sprinkle the garlic powder, oregano, lime basil, thyme, pepper flakes, lime leaves and curry powder.

Mix well to form a batter and sprinkle some salt and black pepper, as per taste.

Add the chopped broccoli head and baked red beans to it.

Pour the prepared sauce on the form of a heap all over the potatoes and cover them well with it. Serve hot.

Cooking Tips:

Sprinkle some grated mozzarella cheese over them and let them bake in the oven for 15 minutes at 350-degree F, or till the cheese melts and turns brown.

Garnish it with some fresh and finely chopped dill leaves and coriander.

You could also try adding some crushed galangal in the whole preparation.

SHOCK AND AWE STUFFED BELL PEPPERS

Want to serve something special to your loved ones on a special Sunday evening!? Try these stuffed and baked bell peppers loaded with zucchini and potato mash spiced up with habanero, flavored with lemongrass and drizzled with sherry! Not only are these easy to make, but absolutely delicious. Serve them straight from the oven and watch the compliments rolling in!

Ingredients

1/2 cup rice flour

1/4 cup breadcrumbs

1 cup low fat thick milk

6 large Green Bell peppers

2 mediums sized zucchini, slightly boiled and mashed

2-3 large potatoes, boiled, peeled and mashed

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 teaspoon dried habanero powder

Salt and white pepper, as per taste

1/8 teaspoon freshly ground black pepper

2 stalks fresh lemongrass hearts

6 cloves of garlic, finely minced

2 teaspoons red pepper flakes

1 tablespoon agave nectar

¼ cup soya sauce

1 tablespoon Sherry

Vegetable Oil for greasing

Get-started

Cut the bell peppers in thick hollow circles.  Preheat the oven to 420-degrees F.

In a medium sized bowl, combine together the rice flour and breadcrumbs.  Pour some milk separately in another small bowl.

Mash together the slightly boiled zucchini and potatoes in a large mixing bowl. Add to it the cheese, habanero pepper powder along with some salt, black pepper and white pepper, as per taste.

Add the lemon grass, garlic and red chili flakes and mix them well.

Mix in the agave nectar, soya sauce and sherry. Keep aside.

Prepare small patties out of the potato and zucchini batter and fill the bell pepper hollow with it.

Dip the stuffed capsicum slices in milk, and then roll them in the breadcrumb and rice flour mixture.

Grease a baking tray with some oil and place the coated slices on it.

Bake at 425° for 30-35 minutes or till they turn browned and crisp. Serve immediately.

Cooking Tips:

Try sprinkling some grated parmesan cheese over the peppers before serving.

The stuffed pepper could also be glazed with some honey and/or brown sugar.

You could also add some grounded cashews to the stuffing. They will bring a nice traditional crunch and flavor to the dish.

ROASTED SQUASH AND FLORETS WITH LAVENDER

Enjoy the smoked squash and cauliflower cooked in the rich Thai curry paste, cashes paste and coconut milk. This exotic dish is an all-time favorite of a Thai food lover! The aroma of Lavender works magic on the overall flavor and aroma of the dish.

Ingredients

2 cups peeled and diced Pumpkin (Can be replaced by Kabocha squash or winter squash)

2 cups cauliflower florets, roughly cut

1 tablespoon dry roasted cumin powder

1 tablespoon coconut oil

1 teaspoon gingerroot, peeled and minced

1 large onion, diced

4-5 garlic cloves, peeled and minced

4-6 tablespoons Thai yellow curry paste

2-3 tablespoons Cashew paste (Grind 8-10 cashews with 2 tablespoons of water)

2 cans light coconut milk

5-6 sprigs of Lavender

2 tablespoons Honey

2 cups kale, chopped

6-8 mushrooms, chopped (any mushroom of your choice)

Chili sauce, as per taste

Salt to taste

Chopped Coriander and Thai basil leaves, for garnish

Get-started

Pre-heat the oven to 400 degrees F. Toss the pumpkin or squash pieces and cauliflower pieces in coconut oil and sprinkle some salt, pepper and dry roasted cumin powder all over them.

Line a baking tray with parchment sheet or aluminum foil and arrange the pieces on it. Place them in the oven and let them bake for 25-30 minutes.

Meanwhile, heat some oil in a large sauce pan. Add gingerroot, garlic and onions. Fry till they become dark golden brown.

Mix in the curry paste and cook till it starts to leave the fragrance. Keep stirring.

Once the oil starts to show up a bit, add the cashew paste along with coconut milk, lavender and honey.

Remove the vegetables from the oven and add to the curry. Cook over reduced flame till they are well cooked.

Gently stir in the kale and mushrooms. Cook for around 3-4 minutes. Sprinkle some salt, pepper and chili sauce (As per taste).

Garnish with some finely chopped coriander and basil. Serve hot with fried rice.

Cooking Tips:

Try adding eggplants along with the squash. They give an amazing smoky flavor to the dish when toasted in the oven.

Add some fresh kaffir lime leaves to enhance the aroma and flavor on the traditional front.

COWBOY HOT MIXED BEANS THAI CURRY

A quick and delicious lunch recipe, liked by all age groups in the family! Thai flavors of lemongrass and galangal are absolutely highlighted in the perfect balanced combination of eggplants, broccoli, carrots, black and red beans and soya beans. Try it and let people thank you for an amazing gesture!

Ingredients

Coconut Oil, for cooking

1 cup onions, chopped

4-6 garlic cloves, peeled and chopped

2 teaspoons green chilies, chopped

1/2 tsp red chilies, chopped

1/2 cup cubed eggplant

2-3 spring onions, whites and greens, chopped

1 cup Organic Black beans

1/2 cup broccoli medium florets

1/2 cup carrots sliced

1 cup Baked red beans

250 grams Soya Bean, boiled and drained

500 ml evaporated milk (Or coconut milk)

1 tablespoon turmeric fresh chopped, or powdered

1 tablespoon fresh lemongrass

1 tablespoon fresh galangal, crushed

Juice of 3/4th lemon

Salt and black pepper, as per taste

Get-started

Heat some oil in a deep dish or a wok and add the onions, garlic green and red chilies. Stir to fry them well for 2-3 minutes.

Add the chopped vegetables – eggplant, spring onions, beans, carrots and broccoli. Mix them well.

Sauté for a minute and then add the red beans and soya bean. Combine well again.

Pour the evaporated milk (or coconut milk) and stir well.

Add the turmeric, lemongrass, and galangal. Continue to stir till all the components are well combined.

Sprinkle some salt and pepper, as per taste and add the lemon juice too. Stir once and bring it to a boil.  Serve hot.

Cooking Tips:

Try adding some desiccated coconut and roughly chopped drumsticks to the curry.

Few tablespoons of Tamari can be added to the curry to take the flavor to a new level.

SECRET LOVER CARAMELIZED PEACHES WITH SWEET CHILI AND NUTTY ICE CREAM

It’s sweet, spicy, tangy and delicious! Rice pudding is made by cooking the rice in coconut milk and sugar while the peaches are caramelized. The secret lies behind the amazing ice cream blend comprising of vanilla, strawberries, mint, cashews and walnuts. The whole blend is then spiced up with the Special Thai sweet chili caramel sauce and maple syrup. Try this over a Sunday afternoon and watch your kids relish it

Ingredients

2 cups milk

½ cup white, medium grained rice

¼ cup sugar

500 ml coconut milk

1 tablespoon Lime juice

4 cups of water

2-3 tablespoons sugar (Can use brown sugar also)

1 cup Peaches, peeled and cut in cubes

1 block vanilla ice cream OR equivalent frozen yogurt

5-6 strawberries

8-10 fresh mint leaves

1 cup cashews, chopped or crushed

8-10 walnut kernels, chopped

2 teaspoons dried red chili flakes

2 teaspoons Thai Sweet Chili Caramel Sauce

2 tablespoons Maple syrup

2 tablespoons honey

½ teaspoon salt

1 teaspoon lime juice

4-5 green cardamoms, peeled and powdered

Get-started

Pour the milk in a saucepan and bring it to boil. Stir in the sugar and rice along with lime juice. Continue to boil over medium flame and then over reduced flame for 20- 25 minutes or till the rice is well cooked. Once the rice is cooked well, remove from flame and keep aside.

Boil some water in a pan and add sugar to it. Keep stirring for 8-10 minutes till the color of the liquid starts to get brown and a fine caramel is formed.

Pour the prepared caramel over the peaches and give it a quick toss. Keep aside.

Place the vanilla ice-cream, strawberries, mint leaves, cashews and walnuts in a blender jar and blend them well.

Pause and add the chili flakes, chili caramel sauce, maple syrup, honey along with salt and lime juice and blend them well again.

Arrange the prepared rice on a dish and place the caramelized peaches over it.

Pour the blended ice-cream mixture on top and cover it well.

Sprinkle some crushed green cardamoms on top and serve chilled.

Cooking Tips:

Add some crushed mangoes and cherries to the ice cream blend.

Try adding few lemongrass sticks and powdered cinnamon to enhance the flavor.

CONCLUSION

I give thanks for being able to share these love filled recipes with you, your friend and family. I hope you try each one and share your experience. I will be creating books and more to express our way of eating to the world. Please look for more in the future.

EAT, LOVE, SMILE, LAUGH, SHARE AND COOK!!!!

Thank you

Table of Contents

Introduction

RED DRAGON PAPAYA SALAD (SOM TOM THAI)

BONEY BARBIE CURRY SOUP WITH TOFU (GANG PED)

GREEN MACHINE CURRY TOFU (GANG KEAW WAN)

BUDDHA’S CHOICE TOM YUM SOUP WITH MUSHROOMS

LOVE SPELL CRISPY THAI SON IN LAW EGGS

QUEENS GARDEN YUM WOON SEN MUSHROOM

HAPPY CHILD -ROASTED GARLIC FRIED GREENS

HEAVAN’S GATE- LEMON GRASS COCONUT SOUP SOBA

HYPNOTIC PAD THAI VEGGIE DELIGHT

TOUNGE TWINSTER THAI CHILI BROCCOLI SALAD

HUGS AND KISSES SWEET MANGO WITH GREEN TEA SYRUP, COCONUT CREAM AND MACAROON CRUMBS

THAI FUSION DISHES AND TIPS

DRUNKEN COYOTE Thai Red Wine Salad

SIAMESE Pumpkin and Turnip Soup

CONSCIOUS VAMPIRE Thai Smoked Mushrooms and Beetroot-Coconut Broth Soup

Crunchy monkey Veggie Fritters

GOLD MEDAL THAI Baked Potatoes

SHOCK AND AWE STUFFED Bell Peppers

Roasted Squash and Florets with Lavender

COWBOY Hot Mixed Beans Thai curry

SECRET LOVER Caramelized Peaches with Sweet Chili and Nutty Ice Cream

CONCLUSION