BEST VEG RECIPES ROUND-UP

I'm a little behind on new recipes for the weekly Meatless Mondays series. Instead, this week, I'd like to offer you a round-up of some of the best vegetarian and vegan recipes I've tried from fellow plant-based bloggers.

(1) Sprouted Kitchen: While not exclusively vegetarian, Sprouted Kitchen celebrates wholesome foods in a beautiful, delicious way. Not only has every recipe I tried become a keeper, but the food photography is a feast for the eyes! I particularly like the lentil "meatballs", which are adaptable and versatile.

(2) Oh She Glows: A trove of creative and tasty all-vegan (often gluten-free) recipes, particularly comfort foods. I was really impressed with Angela's lentil-walnut taco "meat" and almond "tuna" salad.

(3) Smitten Kitchen: Easily one of the most entertaining food blogs out there, SK has an impressive array of vegetarian and vegan options. In addition to amusing anecdotes, the recipes are easy to follow and demonstrate someone dedicated to helping you make mouth-watering dishes whatever your dietary preferences may be. The shakshuka is worth adding to your weekly rotation. 

Check these out if you want to mix things up a little in the kitchen. You won't be disappointed!

(Photo above by Hugh Forte for Sprouted Kitchen)

AVOCADO POMELO 'YUM'

What is 'yum' you ask? Why, Thai salad of course!

Thai cuisine has more than one fruit-based salad, or yum as they say in Thai. Mostly widely known is som tum, a spicy concoction of shredded green papaya, long beans, peanuts and tiny, salty shrimp or crabs. Other versions are made using green mango. One of my favorites however, is yum som-o, made with the "Asian grapefruit" called pomelo. The bursts of citrus are wonderfully refreshing, not to mention a great way to get some nutrients. Pomelos are powerful sources of vitamin C (an entire pomelo has about 600% of your daily vit. C requirement), potassium and fiber to help boost your immune system, support digestive health and lower blood pressure.

If you're looking for something light that packs a nutritional punch, try this avocado pomelo salad with pineapple lime dressing.

AVOCADO POMELO SALAD

Serves 2-3.

Ingredients:
1 pomelo or grapefruit, peeled and supremed
1 avocado, sliced
1 large handful red grapes, halved
2 tablespoons fresh lime juice
2 tablespoons pineapple vinegar
1 tablespoon palm sugar
1 generous pinch of sea salt
1 red bird's eye chili, deseeded and sliced (optional)
One handful crushed, salted peanuts (optional)
Small handful mint leaves (optional)

Method:
1) Break the segments of pomelo (or grapefruit, if using) into chunks and mix gently with the avocado slices and cut grapes.
2) Whisk the lime juice, pineapple vinegar, sugar, salt and chili (if using) together. Taste test and adjust seasoning as needed. Next time, I'll probably try with some tamarind juice. If you're not vegetarian, you can use fish sauce instead of salt to get a really authentic flavor.
3) Gently dress the fruit and top with crushed peanuts and torn mint leaves.

AVO TOMATO SALAD

To me, avocados are the embodiment of summer. The creamy, pale green fruit conjures memories of warm, carefree summer evenings. Unfortunately for us in Thailand, locally produced avocados are not yet widely available, so the ones for sale are shipped all the way from California. Not exactly friendly to the environment, or my wallet! However, I treat myself to a couple avos every now and then, justifying them as a powerful source of omega 3 fatty acids for us vegetarians :-)

If you've got a ripe avocado on hand that you're looking to stretch beyond a single serving, try this summery salad - great atop greens, quinoa or with taro chips (pictured above)!

Avocado Tomato Corn Salad

Serves 3-4.

Ingredients:
1 ripe avocado, cubed
2 large, ripe tomato, diced
Half an onion, diced
Kernels from cob of cooked corn
Garlic, chopped (start with one clove, then adjust based on preference)
Juice of one lime
Herbs (cilantro, basil)
Salt, pepper

Method:
1) Mix the tomato, onion, corn and garlic together in a large bowl.
2) Add the cubes of avocado and gently mix.
3) Add lime juice, generous pinch of salt and pepper, and gently mix again.
4) Top of chopped herbs of your preference.
5) Enjoy served with chips, mixed with some red quinoa and feta, or on top of some baby greens.

... And don't forget the margaritas. Cheers!

CHOCOLATE CINNAMON BANANA ICE CREAM

Indulge in this decadent guilt-free treat this summer. Not only is this velvety dark chocolate, cinnamon-spiced banana ice cream all natural, it's vegan too. What's even better, you don't need an ice cream maker to whip this up! 

Check out the recipe below.

Chocolate Cinnamon Banana Ice Cream

(inspired by this recipe)

Serves 4

Ingredients:

4 ripe bananas, cut into coins and frozen solid (overnight preferably)

4-5 tablespoons cocoa powder (Dutch-processed is best)

1-2 teaspoons ground cinnamon

2-3 tablespoons maple syrup, depending on preference

3 teaspoons pure vanilla extract

Method:

1) Place the frozen bananas directly into a high-powered blender or food processor and blend. Keep blending until the mixture just starts to come together. I recommend blending in small batches to ensure a smooth consistency.

2) Throw in remaining ingredients and pulse a few times for all the flavors to incorporate into the ice cream. Taste-test and adjust maple syrup, cocoa powder and cinnamon according to your preference.

3) Either serve immediately (it melts quickly!) or put it in a container to freeze until you're ready to serve.

Try it topped with chopped pistachios, slivered almonds or some chocolate shavings!  

5-MIN SPICY LENTIL SOUP

This recipe is at the other end of the culinary spectrum from the tofu red curry I posted last week. It literally takes five minutes, involves zero prep and requires a little bit of cheating.

At our house, we eat Indian food at least once a week. Spicy yellow daal and mattar paneer from CoCo's (available at Villa Supermarket) is our go-to dinner after those manic Mondays. But we can only eat rice, daal and paneer for so long.

One of my quick weekday lunches has become this spicy lentil soup, using the leftover daal. With a dollop of greek yogurt and some buttery toast, this hits the spot when you need something quick and easy.

Serves 1.

Ingredients:
- 1 cup leftover spicy yellow daal
- 1/2 cup water (adjust based on preference)

Mix together and pop in the microwave for 2-3 minutes. Top with a dollop of greek yogurt on top and some freshly cracked black pepper. Enjoy!

TOFU IN THAI RED CURRY SAUCE

Instead of sleeping in until noon this Sunday as our bodies demanded from us, we woke up early and slogged our way across town to the famous Blue Elephant Thai Cooking School. The Blue Elephant is Thailand's version of Le Cordon Bleu and offers a range of classes to suit everyone, from beginners to serious foodies to professionals, interested in Thai cooking. And lucky me, I received a half-day class from Pem last week as a birthday present!

After a brief market tour in Saphan Kwai, we were given a brief demonstration before we got down to chopping herbs, pounding curry paste and mixing our first dish of the day - red curry sauce. The Blue Elephant's original recipe calls for tilapia, or plaa tub tim, but we made a vegan version with tofu.

Thai cuisine is renowned for its complexity of flavors in a single dish and this is a glorious example of how sweet, salty and spicy come together. Of the four dishes we made, this is the one that disappeared fastest. Check out the recipe below!

Several of these ingredients are the essential building blocks of flavor in Thai cooking - fresh chillies, kaffir lime leaves, coconut milk, dried shrimp and fish sauce. You can substitute the fish sauce for soy sauce and omit the dried shrimp to keep it vegan.

Serves 2

Ingredients:
1 tb vegetable oil
1 tb red curry paste (either homemade or pre-prepared)*
70 ml coconut milk
15 leaves sweet basil, julienned
1 tb cream of coconut milk (which can be skimmed from the top of separated coconut milk)
4 kaffir lime leaves, julienned
1 big red chili, de-seeded and finely sliced
80 grams firm tofu, cut into bite-size squares and pre-stir-fried until cooked through
1 tb palm sugar (or regular white sugar)
1 tb soy sauce

Method:
1) Place the sliced red chili into a cup of water to curl while you cook. This will serve as a garnish.
2) Heat the oil in the wok until hot. Add the red curry paste and stir-fry until an aroma develops.
3) Slowly incorporate the coconut milk into the red curry paste.
4) Add the sugar and soy sauce and stir-fry for a few more seconds.
5) Add about three-quarters of the sweet basil and half of the kaffir lime leaves into the wok. Save the rest of the herbs for garnishing.
6) Add the tofu and any veggies you may want to add (baby corn or mushrooms would work well) and let simmer for a few minutes.
7) Remove from heat and place in serving dish. Spoon cream of coconut milk on top and then garnish with the chili curls, kaffir lime and basil leaves.
8) Enjoy with mixed brown and white rice!

*A note on red curry paste: There are several options of pre-prepared red curry paste these days which are huge time and energy savers. The only downside is that many often contain shrimp paste. Be sure to check ingredients on the label, or if you're feeling adventurous, try making your own using the recipe below! Many of these spices, including Blue Elephant products, can be found at The Gourmet Market or Spice Story at Siam Paragon.

5 dried big red chilies, soaked in water for fifteen minutes
1 coriander root
1/2 tb kaffir lime zest
1/2 tb galangal, finely sliced
1 and 1/2 tb lemongrass, finely sliced
5 cloves of garlic, peeled and roughly chopped
4 shallots, roughly chopped
1/2 teaspoon salt
1 teaspoon roasted cumin seeds
1/2 teaspoon roasted coriander seeds
1/2 teaspoon white pepper powder

Method:
1) Squeeze excess water from the chillies.
2) Place all ingredients in food processor for a quick and easy red curry paste. Alternatively, ground by hand using a mortar and pestle for a nice aroma, putting in the dry ingredients first and then the wet (garlic, galangal, shallots).

This red curry paste will keep in an airtight container for about two weeks, or for one month in the freezer.