I discovered May Kaidee Vegetarian Restaurant in Bangkok near the end of my Peace Corps service in 2005. The owner glided across the dining room, dressed in golden Thai flames and perfectly wrapped fabric. She was dancing, she was singing, and I was in love. https://youtu.be/0BNowUrDKng It is clear in her vegan Thai cooking classes and cookbooks: May Kaidee is a chef who feeds your soul. On my last day in Bangkok, I finished producing the first book I ever co-authored, “Guide to Being Vegetarian in Thailand”. I victoriously wrangled 5 copies from the Peace Corps office printer. This was before smart phones and wifi. I
Fresh basil pesto needs no parmesan for deliciousness. Healthy fat from blended cashews combined with the fresh leaves make pesto a magic topping for pasta, sandwiches, tabouli, and many other delicious vegan dishes. Prep and cook time: 10 min. Servings: 4 1/2 cup raw cashews 1/4 cup water 1 small garlic clove or 1/2 tsp of garlic powder 6 oz silken tofu (half of a 12 oz vaccuum pack) 1/4 tsp sea salt (optional) 1 Tbsp white wine vinegar or the juice of 1 fresh lemon 2 cups fresh basil leaves In a food processor or Vitamix, combine the cashews and water until
This is one of those dishes people will eat and say "If everything tasted like this I'd be vegan too!" It's a crowd pleaser and a very satisfying salad that makes a great side dish for pasta with red sauce or quinoa. 3 servings. 10 min prep time. 1 ripe avocado sliced into small chunks 1 15 oz. can of red beans (rinsed) or 1 and 3/4 cups of cooked red beans juice from half of a lime 1 dash of salt 1 cup of raw spinach chopped 1/4 cup of finely chopped green onions 1/2 cup of diced tomatoes Combine the avocado,
What can you do with leftover pickle juice and sweet corn? Make a protein-packed salad! Celery adds the crunch, and the black-eyed peas add their artful little black rings to the dish. Prep time 10 min (if black-eyed peas and corn are already cooked and ready). Serves 4.2 cups cooked black-eyed peas1 cup cooked sweet corn cut off the cob½ cup celery chopped¾ cup pickle juice½ tsp sea saltCombine all ingredients in a bowl. Eat as a side dish with pasta, on toast, or just on it’s own. I cut leftover local sweet corn off the cob after dinner in the summer, freeze
Eating local roasted vegetables in the winter can get dull. That’s why pickles are so important! This recipe was inspired by the mother of Chaw, a long-time vendor and farmer at the Ithaca Farmer’s Market. Eat these pickles in nori rolls, on a banh mi sandwich, oh the possibilities are endless. Many servings. Takes 20 min. 2 cups of kohlrabi, daikon or other radishes, and/or carrot julienned 1 Tbp sea salt ¼ cup of turbinado sugar 1 cup brown rice vinegar (white vinegar is fine, too) 1 clove garlic minced 2 Tbp sesame oil (optional) Massage sea salt into the julienned vegetables and let