“When you go to Banda Aceh, you should visit my village. Lambuuk. Right on the sea,” he said. I asked him if there are museums I should visit in the city. “There is a Tsunami Museum. I never go there. It is for tourists,” he said. “I was 15 the year of the tsunami. At that time there were four of us in the house.”
Father’s Day just passed, and I feel like it is my responsibility to get real honest with you real quick here. I still feel like I could have saved my father’s life, but it didn’t work. And that one of the reasons why I am so motivated to share my love for good food with you. That is why I have paired dance with plants. Because I think it’s powerful, and it saves lives. My dad was diagnosed with cancer when he was 53. Fifty-three. Death sentence. We blamed a chemical that he used to spray on the apple trees when he was a teenager.
India is paradise for vegetarians, because vegetarian food is widely available and even tends to be the default option. And people get it. There must be more pure veg restaurants in India than any other country in the world. Most Indian veg food is fragrant, flavorful and cheap on the street and in typical restaurants. If you are looking for vegan food in India however, you may lose to the sacred dairy cow more than you like. I started learning the magic of Indian vegetarian cuisine when I studied abroad at Lady Irwin College in New Delhi. We had a cooking lab where we
More info coming soon! In the meantime, check this out: Get a tour of the FREE APP to translate vegetarian and vegan food requests into Thai. I made a hard copy of this Guide to Being Vegetarian in Thailand with my Peace Corps Thailand buddies Shawn Green and Peter O'Brian. The amazing Thai Vegan Chef and restaurant owner May Kaidee turned it into an app for everyone and it has thousands of downloads. Go straight to the free app downloadCook vegan Thai food at home with these 7 Vegan Thai Cooking Tips From Famous Chef May Kaidee
Vegan kimchi takes this taco to another level. The red rice adds color and lovely contrast to the creamy green avocado. Homegrown sprouts make it so fresh you'll float. Ingredients for 1 serving: 3 soft corn tortillas 1/8 cup cooked red rice 1/2 a ripe avocado 2 Tbsp vegan kimchi 3 pinches of sprouts Lightly toast the tortillas in a toaster oven or on a flame on your stove top Top each tortilla with 1/3 of the ingredients above
Whole food vegan pizza you can whip up super fast with tons of protein from avocados and fresh vegetables including red cabbage and carrots. Add some Indonesian flavor with dry roasted peanuts and enjoy.
This also doubles as vegan sour cream. Brilliant! Ingredients:1 block of tofu (silken or firm, whatever texture you like.) 1-2 Tbsp lemon juice (fresh or bottled non-from concentrate is fine) 1 tsp agavesea salt to tasteCombine ingredients in a blenderServe with salt potatoes, on toast, as a dip
This chickpea eggless egg salad makes a great sandwich, wrap or side dish. Serve it with roasted purple sweet potatoes for a beautiful color combination.Ingredients: 1 cup of cooked chickpeas1 Tbsp dijon mustard1/8 cup vegan mayonnaise (very naughty)1/8 cup diced pickles3 Tbsp pickle juice1 medium sized shredded carrot2 stalks of celery diced1 sushi-size sheet of nori crumbledsea salt to tasteMash the chickpeas with a fork or potato masherCombine all other ingredientsEnjoy cold with homegrown alfalfa sprouts in a wrap or warm with roasted potatoes
Thai peanut sauce was a mystery to me until I took May Kaidee's Vegan Thai cooking class in Bangkok. A blender, natural peanut butter, and soy sauce is all it takes to make an amazing noodle sauce for pad thai and dipping sauce for nori rolls and fresh rolls. I added ginger after living with an amazing chef and friend in Indonesia. Ingredients:1/2 cup of natural sugar-free peanut butter1/4 cup of hot water or coconut milk1 inch piece of peeled ginger shredded1 clove of garlic diced smallrice vinegar to tastesoy sauce to tasteoptional: brown rice syrup to tasteoptional: one tablespoon of tomato paste, half
That's right. Those fuzzy cigar-like cattails in ponds have a delicious root under the water that is totally edible and fun to eat. They're feast food! And if you bring this dish to a party you'll be displaying the bounty of wild food that often surrounds us. To harvest: Put your hands as close to the base as possible and pull. Peel off the outer woody layers and you have a plant similar to hearts of palm. Harvest in the summer in unpolluted water where there are a lot of other cattails. Ingredients for 6-8 servings as a side dish:1/4 of an onion diced1 cup