Tuesday, May 30, 2006

Hed Hom Rad Sod is Thai Vegetarian Food

Hed Hom Rad Sod is Thai Vegetarian FoodThis menu is Thai vegetrarian food easy to cooking. Thai cooks prefer to use them dried as they have a stronger flavour and more texture. Both types are available in supermarkets and Asian stores.

Ingredients:

1. 6 shiitake mushrooms
2. 1 chinese white cabbage (pak choy, phak sobon)
3. 200 grams rice straw mushrooms
4. 1 yellow tofu cake
5. 1 red spur pepper
6. 1 tsp. flour
7. 1/4 tsp pepper
8. 3 tsp. light soy sauce
9. 1 tsp. dark soy sauce
10. 1 tsp. oil

Preparation:

1. Cut 4 of the shiitake mushrooms in half and slice the remaining 2 pcs. in to thin layers.
2. wash the chinese white cabbage and put them as a bottom layer on a plate.
3. mix the rice straw mushroom and the tofu with 1 teaspoon of light soy sauce.
4. Place the half shitake heads on the bed of white cabbage and place the mixture on top of the mushroom heads.
5. mix the pepper, remaining light and dark soy sauce and flour with 1 tbsp of water and stir well.
6. place this mixture as a second layer on the mushrooms.
7. shred the spur pepper and place 1 shred on top of the mixture on the mushrooms.
8. place the plate over hot water and steam for 25 minutes.
9. remove the Het Hom Rad Sod from heat and serve hot.

[Source from : vegetarian.information.in.th]

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Tuesday, May 23, 2006

Thai Vegetarian Noodles

This is a vegetarian dish that has wonderful fresh flavor. This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan version;

Thai Vegetarian Noodles10 ounce chant boon rice stick noodles
1/4 cup vegetable oil
2 teaspoon minced garlic
1 cup broccoli florets
3/4 cup sliced onions
2/3 cup sliced snow peas
1/2 cup diced celery
1/4 cup julienned carrots
1/4 cup diced red bell pepper
1/4 cup diced mushrooms
3 tablespoons crushed unsalted peanuts
2 tablespoons fish sauce
2 tablespoons Thai Chile paste with garlic and sweet basil
1 tablespoons white rice vinegar
2 teaspoons thin soy sauce
1 teaspoon Thai pepper powder
2 tablespoon chopped mint leaves
1 sprig mint
1 cup fresh bean sprouts
2 tablespoon thinly sliced leeks

Method;

1. Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside. Heat vegetable oil in a large skillet over high heat.
2. Add garlic and sauté, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper and mushrooms, and stir fry for 1 minute.
3. Add peanuts, fish sauce, Chile paste, vinegar, soy sauce, pepper powder andamp; noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes.
4. Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout and leeks and garnish with mint sprig.

Enjoy your cooking for Thai Vegetarian food.

[Source from; importfood.com]

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Friday, May 19, 2006

Being a Vegetarian with Thai Food

Being a Vegetarian with Thai FoodIf you are a vegetarian, you are in luck with Thai food. Most Thai dishes consist of rice or noodles with vegetables, meat and sauce on top. Meat is viewed as just one part of a dish and not the main focus of the meal. Much of the flavor of Thai food comes from the sauces and vegetables, so you can frequently substitute Tofu or other protein based ingredients that you do eat for the specified meat.

Finding vegetarian restaurants and vegetarian dishes in restaurants is very easy in Thailand. Since many Thais are Hindu or Muslim, it is common to not eat beef or pork. There are even entire vegetarian festivals.

Fish - If you stay away from land animals, but do eat and love fish and shellfish, you are also in luck with Thai food. Thailand is centered on a big bay and you see fish and shellfish in Thailand in far more varieties of preparation than you do here. It seems like every type of dish has a variation made with fish and if you are used to the US standards of fried, breaded or steamed, you're in for a treat.

Substitutions

Fresh TofuTofu is very common in Thailand and there are many varieties. Depending on how strict you are, you can frequently omit the meat or substitute egg, sea food or different kinds of tofu for meats. While not found in Thailand, Soy-hot dogs make great Thai fried rice.
Fish Sauce is central to Thai cooking. However, fish sauce in most recipes can be substituted by soy sauce (Mushroom soy sauce is best). Not all soy sauces are equal and I would recommend Thai soy sauces in general for Thai food.

In our listing of recipes, you will find that recipes that are vegetarian or can be modified to be vegetarian are marked
[Source from; www.thaitable.com]

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Wednesday, May 17, 2006

Kin Jay Vegetarian Festival - A vegetarian feast

Kin Jay Vegetarian Festival - A vegetarian feastCelebrated during the first nine days of the ninth Chinese lunar month (early October), Kin Jay is a time of penance and purification of both body and mind. To attain this goal, followers abstain from eating meat, animal products and strong smelling vegetables such as onion, celery, garlic and certain spices. Festival activities are centered on Chinese temples where ascetics perform extraordinary feats such as body piercing and fire walking. Visitors are welcome to observe street parades and events, and of course sample the delectable Chinese and Thai vegetarian foods.

Welcome to Kin Jay Vegetarian Festival at Bangkok in Thailand.

Opening Hours - very with event
Neighborhood - Phra Nakorn
Credit Cards not accepted

Yaowarat and Charoen Krung Roads
China Town, Bangkok, 10500, Bangkok
+66 2 226 0060 (Bangkok Information Center)
[Source from; www3.oag.com]

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Tuesday, May 16, 2006

Fried Eggplant is Vegetarian Food

This menu is vegetarian food and famous is Chinese food. You can cooking at home very easy.

Fried Eggplant is Vegetarian FoodIngredients for vegan:

- 750 grams (1.65 lb) eggplants
- 25 grams (5/6 oz) red chili
- 500 grams (1 cup) salad oil (only 1/5 to be consumed)
- 10 grams (2 tsp) mixture of cornstarch and water
- 50 grams (2 2/3 tbsp) soy sauce
- 2 grams (1/2) MSG
- 1/2 gram (1/12 tsp) salt
- 2 grams (1/15 oz) scallions
- 2 grams (1/15 oz) ginger
- 2 grams (1/15 oz) garlic
- 100 grams (6 tbsp) water
- 5 grams (1 tsp) cooking wine
- 2 1/2 grams (1/2 tsp) soy bean paste
- 10 grams (2 tsp) sesame oil
- 15 grams (1 tbsp) vinegar

Directions:

1. Cut the eggplant into sections 3 cm (1.2 inches) wide and 5 cm (2 inches) long (or alternatively into small cubes).
2. Remove the seeds and cut the red chili into shreds. Chop the scallions, ginger and garlic.
3. Heat the salad oil until it reaches 110-135:C (230-275:F). Deep-dry the eggplant until it changes color. Take out and drain off the oil.
4. Keep 50 g (3 1/2 tbsp) of oil in the wok, throw in the scallions, ginger, garlic, red chili, soy bean paste, cooking wine, soy sauce, water, and sugar. Add the fried eggplant and simmer on low fire for 3 minutes. Turn up to a strong fire to boil off some of soup. Add the MSG, vinegar and mixture of cornstarch and water. Sprinkle on the sesame oil and stir. Put on a plate and serve.

Features: The eggplant is crispy outside and soft inside. Thickly flavored.
Taste: Slightly spice, salty and delicious.
[Source from; www.china.org.cn]

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Thursday, May 11, 2006

Braised Green Beans Vegetarian Food

Braised Green Beans is Chinese Vegetarian Food. This is a vegetarian dish that has wonderful fresh flavor. This menu for vegetarian and most famous of China, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan version:

Braised Green Beans Vegetarian Food- 400 grams (0.88 lb) green beans
- 25 grams (5/6 oz) red chili previously soaked in water
- 500 grams (1 cup) salad oil (only 1/10 to be consumed)
- 50 grams (2 1/3 tbsp) soy sauce
- 10 grams (2 tsp) sugar
- 1 gram (1/4 tsp) MSG
- 2 grams (1 15/oz) finely cut scallions
- 2 grams (1/15 oz) chopped ginger
- 15 grams (1 tbsp) vinegar
- 10 grams (2 tsp) sesame oil
- 5 grams (1 tsp) cooking wine
- 25 grams (1 1/2 tbsp) spicy bean paste
- 50 grams (3 tbsp) water
- 20 grams(1 tbsp) mixture of cornstarch and water

Directions:

1. Cut each of the green beans into two sections and the soaked red chili into sections about 1 cm (0.4 inch) long.
2. Heat the oil in the wok 110-135ºC (230-275 ºF). Stir-fry the green beans for 2 to 3 minutes and take out.
3. Keep 25 g (1 2/3 tbsp) of oil in the wok to fry the scallions and ginger until they give off a strong aroma. Add the green beans, stir several times, put in the spicy bean paste, vinegar, red chili, sugar, soy sauce and water and simmer for 10 minutes. When the soup turns red, turn the fire up strong so as to boil off some of the liquid. Add the mixture of cornstarch and water to thicken the soup, sprinkle the sesame oil and put in a serving plate.

Features: The taste of the ingredients is fully absorbed into the beans.
Taste: Sour, spicy, salty and delicious.

Enjoy your cooking for Chinese vegetarian food.

[Source from; www.china.org.cn]

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Tuesday, May 09, 2006

BBQ Tofu is Vegetarian Food

BBQ Tofu  is Vegetarian FoodThis menu is BBQ Tofu for famous vegetarian food, it’s easy for cooking and delicious. It’s no fat and good health. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 1 block of regular Tofu, extra-firm
- your favorite vegan BBQ sauce
- 2 med onions
- any other sandwich fixings

Directions:

1) On the day before you want to eat your BBQ, put the tofu in freezer .... I find by freezing the tofu, it has a more meaty texture. On the next day, thaw tofu and squeeze out all the water.

2) Slice it into what ever size you like.

3) Cover bottom of casserole dish with your favorite BBQ sauce. Put tofu in and coat with BBQ sauce.

4) Cook BBQ Tofu on 350 for 25 minutes, covered.

5) Uncover BBQ Tofu, and cook for 25 more minutes. Let cool.

6) Saute onions. When BBQ Tofu has cooled, eat as a sandwich with lettuce tomatoes

Serves for: 4
Preparation time: 1 hour 15 minutes

Enjoy your cooking for vegetarian food.

[Source from; vegweb.com]

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Saturday, May 06, 2006

Durian is The King of Fruit

Durian is The King of FruitDurian is a fruit which is well liked in Southeast Asian countries, but westerners usually do not want to try it because it has a pungent smell that is difficult to describe.

Some people compare the penetrating odor of durian to cheeses like limburger. Airlines and hotels in Southeast Asia do not allow clientele to enter them with durian in their possession. Durian has a very thick and thorny husk, which usually is opened with a machete or large knife. The color of the skin is yellowish green. Inside there usually are large sections [phuu] that are pale yellow in color and covered with a thin membrane undetectable to the tongue.

At the center of each section is a large, brown seed that is discarded. The flesh is like a thick, rich, mildly sweet custard or soft cheese like brie. It is claimed that they are very high in cholesterol, and there are recurring reports of older people addicted to the durian dying from overeating it. The durian is roughly the size of a soccer ball. The very best durians are, per kilogram, the most expensive of all fruits during a normal harvest year. It is often eaten with sticky rice and coconut cream or used to flavor ice cream.

[Source from; www.seasite.niu.edu]

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Friday, May 05, 2006

Smoothie Fresh Strawberry Margarita

This beverage menu for vegetarian, it’s diet beverage and make you relaxing and good for health. That smoothie is delicious for everyone.

Smoothie Fresh Strawberry MargaritaIngredients for use to vegan versions:

- 4 ounces frozen sliced strawberries in syrup, partially thawed
- 1 1/2 ounces tequila
- 1 ounce fresh lime juice
- 1/2 ounce Triple Sec
- 1 scoop ice
- Whole fresh strawberries
- Lime slice

How to prepare;

In blender combine all ingredients except whole strawberry and lime slice; blend smooth. Pour into stemmed glass rimmed with salt or sugar (see below). Garnish with a whole berry and a lime slice.

NOTE: To create a salt or sugar-rimmed glass, take a lemon or lime wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into coarse salt or sugar.

Makes for; 1 serving

Non-Alcoholic Version: Omit tequila and Triple Sec. Add an additional squeeze of lime juice.

Enjoy your cocktail for good your health is a wonderful beverage.

[Source from; whatscookingamerica.net]

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Wednesday, May 03, 2006

Vegetarian Thai Red Curry with Eggplant

This Vegetarian Thai red curry recipe is easy to follow and combines shallots, lemongrass, red chilies, galangal, cumin, coriander seeds, kaffir lime leaves, wheat gluten or tofu, yams or sweet potatoes, Japanese or Chinese eggplant, shiitake mushrooms, and Thai holy basil to form a delectable vegetarian dish that will tantalize the taste buds.

This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

INGREDIENTS VERSION FOR VEGAN:

Mixer Vegetarian Red CurryPASTE
- 3 shallots, sliced
- 1 stalk lemongrass, lower half sliced finely and upper half set aside
- 1-3 red chilies (depending on desired spiciness) or 1-3 teaspoons Thai red chilly sauce
- 3 cloves garlic
- 1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
- ¼ tsp. white pepper (may be substituted with black pepper)
- 1 tsp. ground cumin
- 2 Tbsp. coriander seeds, ground with pestle & mortar (or 1 Tbsp. ready-bought ground coriander)
- 3 Tbsp. regular (light) soy sauce
- 1 kaffir lime leaf
- ½ tsp. dark soy sauce
- 1 tsp. sugar
- 1-2 Tbsp. regular chilly powder (depending on how "red" you want your red curry)
OTHER:
- 3-4 kaffir lime leaves
- 1 Japanese eggplant or 1 small Chinese eggplant, cut into bite-size pieces (do not peel)
- 1 red pepper, chopped into bite-size pieces
- ½ cup shiitake mushrooms, sliced
- 1 small sweet potato (or yam), peeled and cut into cubes
- ½ cup fresh Thai holy basil leaves (if unavailable, substitute sweet basil)
- 1 package wheat gluten “chicken” or “beef”, OR 1 package firm tofu cut into bite-size cubes
- 1 1/2 to 2 cans coconut milk

PREPARATION:

Vegetarian Thai Red Curry1. To make the paste, place all ingredients in a food processor (or blender).
2. Add ½ can of the coconut milk and process into a paste.
3. Place paste, wheat gluten or tofu, remaining coconut milk, and limes leaves in a large casserole dish.
4. Stir well, until paste is thoroughly mixed with other ingredients.
5. Bake at 375 degrees for 20 minutes. Then remove from oven, stir, and add vegetables. (Note: if vegetables are not covered with the sauce, you can add 1/2 can more coconut milk.)
6. After another 10 minutes, remove from oven.
7. Check to make sure vegetables are cooked, then do a taste test for salt and spice.
8. If not salty enough, add up to 2 Tbsp. more soy sauce. If not spicy enough, add another red chilly, sliced finely. If too salty, add up to 2 Tbsp. lime juice. If too spicy, add an additional cup of coconut milk (yoghurt will work too if you are non-vegan) and stir well.
9. Place in a large serving bowl and sprinkle with fresh basil leaves (these can be roughly chopped if too large).
10. Serve with plenty of Thai fragrant rice (white or brown) for a nutritionally complete and satisfying meal.

Enjoy your cooking for Thai vegetarian food.

[Source from; thaifood.about.com]

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