Kin Jay (Vegetarian Food)

Vegetarian Thai Tempura

2007-11-19T11:45:00.000+07:00

Vegetarian Thai Tempura, it is full of vegetables and fresh Thai herbs, which also makes it a healthy treat. Cook up this tempura recipe as an appetizer, brunch or side dish, or as the main event just pair with a Thai salad on the side, and you have a complete meal! Great for a party, and this Thai Foods are easy and quick to make.

Ingredients:

- 1/2 block of medium, firm, or extra firm tofu, OR 1/2 package wheat gluten "chicken" strips
- 1+1/2 cups bean sprouts
- 3 spring onions (scallions), sliced
- 1 red bell pepper, de-seeded and chopped into small pieces
- 1 red or green chilli, minced (omit if you want your tempura mild)
- 1 medium or large tomato, chopped into small pieces
- approx. 1 cup vegetable oil (such as canola) for frying

Tempura Batter:

- 1/2 cup regular flour (for a healthier batter, you can use spelt or whole wheat)
- 1/2 cup cornstarch
- 1/2 cup tapioca or rice flour (Note: if you don't have these flours, simply use equal parts cornstarch and regular flour)
- 2 Tbsp. baking powder
- 1 cup cool or cold water
- 1 tsp. sugar
- 2 eggs, beaten
- 1 Tbsp. Vegetarian Fish Sauce (available at Vietnamese food stores), OR substitute 1/4 tsp. salt (or more to taste)

To serve:

- handful of fresh coriander (cilantro)
- 1 bottle Thai Sweet Chili Sauce for dipping (available at most grocery stores, and all Asian/Chinese food stores)

Preparation

1. First, prepare the tofu or wheat gluten. Cut the tofu into very small cubes. If using wheat gluten, cut the strips into small pieces. You should have about 1 cup of either protein source. Another Option: you can also omit the tofu/wheat gluten, and simply make this tempura with more of the vegetables listed.
2.Prepare the vegetables.
3.Now prepare the tempura batter. Stir the flours, baking powder, and sugar together. Then add the water, eggs, and fish sauce. Stir until smooth. (If necessary, use a whisk to smooth out larger lumps - don't worry if there are a few small lumps.)
4.Heat oil in a wok or frying pan over medium-high heat. Oil is ready to use when bubbles begin to rise from the bottom of the pan, or it begins to move across the bottom of your pan. To make sure oil is hot enough, dip your spoon in the batter and drop a little into the oil. If the batter sizzles and cooks, the oil is ready.
5.Once the oil is hot enough, you can turn the heat down to medium (or around #6 on the dial). Don't overheat the oil, or it will splatter.
6.Now ladle some of the tempura batter into the oil. You can make your tempura "pancakes" as large or small as you like, depending on how much batter you use at one time.
7.Immediately, while your first tempura pancake cooks, drop a few cubes of tofu or pieces of wheat gluten into it. Also sprinkle on some of the vegetables - bean sprouts, red pepper, green onion, plus chili (if using) and tomato. Try to spread these ingredients out over the surface of the pancake.
8.Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside, it's time to flip it. Using a spatula (or "egg flipper"), carefully turn the tempura pancake over in the oil to cook the other side. Do this gently so the oil doesn't splatter. (The ingredients you just added will stay in the pancake.)
9.The tempura pancake is done when both sides are light golden brown. Remove the pancake from the oil and leave to drain on an absorbant kitchen towel or paper towel.
10.Repeat until all the batter and other ingredients are used up.
11.Place the tempura pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai Sweet Chili Sauce, or regular chilli sauce. Enjoy!!

Vegetarian Foods Festival in Phuket

2007-10-13T10:21:00.000+07:00

Vegetarian foods is widely available in Thailand. The widest choice, however, is available at the Vegetarian Festival in Phuket Town.

Every year in October the Phuket Vegetarian Festival is being held in Phuket City for ten days. The Festival is a Religious Festival of Chinese origin. Hence it is being held in Phuket City, where many people of Chinese origin traditionally live.

Phuket Vegetarian Festival 2007 (Kin Jay)

2007-09-20T09:21:00.000+07:00

One of the famous year event of Phuket Island [South of Thailand], is the Phuket Vegetarian Festival (or jia chai in local Hokkien Chinese dialect) during the period of October, 11 to 19, 2007. The ceremonial is during the ninth lunar month of the Chinese calendar.

Parade times to be announced, 12 - 18 October 2007

October 12, 2007 : Sapam Shrine
October 13, 2007 : Samkong Shrine
October 14, 2007 : Ban Tha Rve Shrine
October 15, 2007 : Bang Neow Shrine, Cherng Thalay Shrine
October 16, 2007 : Jui Tui Shrine
October 17, 2007 : Kathu Shrine, Yokkekeng Shrine
October 18, 2007 : Sui Boon Tong Shrine

During the 10-day event, participants stick to a strict vegetarian diet which is believed to spiritually cleanse the soul of devotees. Phuket’s annual Vegetarian Festival dates back to 1825 when a touring opera company were struck down with illnesses and only cured of their maladies by a vegetarian diet. The festival has taken place every year ever since beginning on the first evening of the ninth lunar month and continuing until the ninth evening.

The vegetarian festival marks the start of a period of purification. Those involved come prepared after six days of abstention from meat, alcohol and sex. The stranger ceremonies date back to the mid-19th century when a traveling Chinese opera company fell gravely ill. Fearing that they had let down their Gods, the actors performed self-mutilator rites in an effort to cure themselves. It is also celebrated by devout Chinese all over the world, although the Phuket island's five temples are the most famous venues for the strange tradition.

Pumpkin Custard - Fak Thong SangKa Ya

2007-07-14T11:13:00.000+07:00

Pumpkin Custard(Fak Thong Sang-Ka-Ya) is famous vegetarian dessert in Thailand. This menu is vegetarian foods, non-fat and easy to cooking. You can use Kin-Jay festival.

Ingredients

- 1 small pumpkin
- 5 duck eggs
- 1 cup coconut cream
- 1/2 sugar

Directions;

1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
2. Cut the top of the pumpkin in square shape to make cover, look like a bowl with a cover.
3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
4. Leave to cool or keep in refrigerator to make the custard firm.

Marinated Cherry Tomato Salad

2007-06-11T11:20:00.000+07:00

Marinated Cherry Tomato Salad is very delicious way to use an overabundance of cherry tomatoes. This menu is vegetarian recipes and it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients;

- 4 cups halved cherry tomatoes
- 1/4 cup vegetable oil
- 3 tablespoons cider vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 1/2 teaspoons white sugar

Directions;

1. In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Blueberry Cheesecake Special for Vegetarian Holiday

2007-04-24T10:19:00.000+07:00

Do you have menu for special day? I have delicious menu for you is blueberry cheesecake. This menu for vegetarian, it’s easy for cooking and delicious. That is good idea for vegan.

Ingredients;

- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 1/4 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 eggs
- 2 cups frozen blueberries, dry pack
- 1/3 cup blueberry jelly

Directions;

1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Guava Fruit Juice( Nam Farung )

2007-04-09T11:40:00.000+07:00

Guava Fruit Juice( Nam Farung ) is a juice, really a smoothy, made from the pulp of the guava fruit. This beverage menu for vegetarian, it’s diet beverage and makes you relaxing and good for health. That juice is delicious for everyone.

Ingredients;

- 120 gms Guava Fruit
- 5 Tablespoons Sugar Syrup (50-50 sugar and water solution)
- 236 ml water ( boil )

Preparation;

1. Peel the guava, take only the outer flesh minus the seeds in the middle.
2. Mix the guava, syrup and water and blend in a food processor.
3. Pour over crushed ice.
4. Optionally a tiny pinch of salt over the top fills out the flavors.

Enjoy drinking for Guava Fruit Juice( Nam Farung )

Mango Juice is Thai Popular Drink for Foreign

2007-03-26T15:41:00.000+07:00

Mango Juice is famous juice for foreign. And now, Mango Juice is popular in Thailand. This beverage menu for vegetarian, it’s diet beverage and makes you relaxing and good for health. That juice is delicious for everyone.

Ingredients;

- 1 large can of ready made mango pulp( or pulp from 6 large fresh mangoes)
- 1 tsp elaichi(cardammon), powderred
- 1/2 cup powdered sugar
- Water

Method;

1. Blend together all the above ingredients for about 1 minute in a food processor or blender.
2. Mix in water depending on the consistency of the juice you want.

Enjoy your drink for good beverage.

Mango Chutney is New Style Vegetarian Food in India

2007-03-06T15:54:00.000+07:00

Mango Chutney called in India is Amm Ki Chutney. This menu is Indian vegetarian recipes for vegetarian and most famous of India, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients;

- 4 mangoes, slightly under-ripe (total weight about 3 lb/1.5 kg)
- 3/4 lb (350 g) brown sugar
- 2/3 teaspoon cumin seeds
- 1 teaspoons coriander seeds
- 1/4 teaspoon cardamom
- 1 teaspoon red pepper
- 1/2 teaspoon turmeric
- 1.5 teaspoon ginger paste
- 1/2 teaspoon cloves
- 16 fl oz (400 ml) vinegar
- 2 teaspoon garlic paste
- 1 onion (finely chopped )

Preparation;

1. Peel the mango with knife (good result with potato peeler).
2. 2 Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours)
3. Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup.
4. Remove from heat.
5. 5 Let it cool and put into jars*, using a funnel. Store in cold place an enjoy the mango chutney in coming
weeks.

Enjoy your special recipe vegetarian Indian Food.

222 Veggie Vegan is Top Ten Vegetarian Restaurant in London

2007-02-20T14:37:00.000+07:00

222 Veggie Vegan Restaurant London is a real gem. It serves strictly vegetarian, that is vegan food (for the hot drinks customers have a choice between soya milk and cow's milk).And, the food is what we call "wholefood", so you will not find refined ingredients like white flour, pasta or rice. The ingredients are fresh and organic where possible, no additives are used and the kitchen does not use deep-frying in the food preparation process.

222 Veggie Vegan Restaurant opens every day of the week. A lunchtime buffet (12.00 - 15.30) offers a wide selection of delicious and nutritious salads and hot dishes. And, you can choose from yummy desserts and a huge selection of alcoholic and non-alcoholic mostly organic drinks (smoothies, fresh juices included).

In the evening you can eat a la carte. The menu has gourmet-standard. The dishes are internationally inspired, so there is something for every palate. And, 222 Veggie Vegan proves that the old days of bland veggie food are really over. It is just great food with great flavour and good texture. And, from the way it arrives on your plate you can tell that the chefs put a lot of love in these dishes.

London Hotels nearby...

222 Veggie Vegan Restaurant UK; 222 North End Road, London, England

[Source from; 222veggievegan.com]

Chiffon Love Cake for Vegan of Valentine's Day

2007-02-13T17:09:00.000+07:00

This menu for vegetarian, it’s easy for cooking and delicious. That is good idea for Valentine’s Day.

Ingredients;

- 1/2 cup baking cocoa
- 1/2 cup hot water
- 1-1/4 cups sugar, divided
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar

Frosting:

- 1-1/2 cups whipping cream
- 1/4 cup confectioners’ sugar

*** 15 small fresh strawberry, halved, Fresh mint, optional

Preparation;

1. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside.
2. In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.
3. Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
4. In a mixing bowl, beat cream and confectioners’ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Yen Ta Fo J (Vegetarian Rice Noodles in Red Soup)

2007-01-25T17:16:00.000+07:00

Yen Ta Fo has its roots among the Chinese immigrants. Yen Ta Fo is Thai Seafood noodle famous in Thailand. This menu is easy for cooking.

Ingredients:

- 1/2 lb. rice noodles
- 1 1/2 cup boiled water
- 5 slices of fried tofu
- 1 tbs. morning glory, cut into 2 inch long pieces, boiled.
- 1 tsp. salted soybean paste
- 2 tsp. light soya sauce
- 1 tsp. sugar
- 1/2 tsp. chili powder
- 1 tsp. vinegar or lime juice
- 1/4 tsp. ground peppercorn
- 1tbs. vegetable oil

Preparation:

1. Soak the rice noodles in warm water until tender. Boil for 3-5 minutes. Then, remove. Put vegetable oil over the noodles, and quickly stir so that the noodles will not stick together.
2. In a pot, boil tofu in the water. Then season with salted soybean paste, light soya sauce and sugar.
3. When serving, place the noodles in a serving dish and pour the soup over it. Season with light soya sauce, sugar, chilli powder, and vinegar as desired.

Yen Ta Fo is as simple or complex as you want it to be.

Kanom Jeen Spaghetti Je

2007-01-09T17:02:00.000+07:00

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

Ingredients :

- 1 piece (45g) Dried Kanom Jeen
- 1 cup tomato sauce
- 2 tablespoons chili sauce
- 1/3 cup chopped onion
- 1/3 cup chopped tomato
- 1/4 cup tofu
- 1-2 tablespoons sugar
- 1 teaspoon salt
- 3-4 tablespoons soup
- 2 tablespoons salty butter

Instruction :

1. Boil Dried Kanom Jeen for 8 minutes. Rinse in temperature water to make it less sticky. Drain well.
2. Dissolve butter in a wok, add chopped onion. tomato stir-fry till fragrance, and add tofu fry till cooked. Add tomato and chili sauces stir-fry and pour soup into a wok mix well, season with sugar and salt.
3. Top mixed soup as step 2 over Kanom Jeen. Serve hot.

Cousin's New Year's Eve Party For Vegan

2006-12-20T11:26:00.000+07:00

This onetime Turkish spot underwent a radical change, both with the decor and the menu. The hookah, ethnic artifacts and floor pillow seating made an exit, replaced by hues of "sun-earth-water" and "light-forest-energy" (that's yellow, green, blue and brown for the rest of us).

The menu is now 100-percent meat free, leans toward organic and sustainable products and promotes raw and "living" foods. Why the change? Chef Mehmet Ak (chef-proprietor of Cousin's) put himself through a raw foods detox program last fall--he lost 70 pounds and dropped digits on both his blood pressure and cholesterol readings. He even trained at California's Living Light Culinary Arts Institute to brush up his raw skills.

The menu still has hints of the Middle East with hummus, tabouleh and dolma, but now offers Mediterranean pasta and a vegetarian burger instead of the lamb chops. The eatery offers classes and workshops, plus there is a combo market/carryout /smoothie bar area.

Happy New Year 2007 for Vegan parties in everywhere.

[Source from; metromix.chicagotribune.com]

Khai Pa Lo - Sweet Stewed Eggs

2006-12-11T13:46:00.000+07:00

Khai Pa Lo is a menu for vegetarian and most famous of Thailand local, Khai Pa Lo is a very unusual soup. it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients;

- 1 Tablespoon of Cinnamon
- 4 Boiled Eggs
- 4 Piece of Brown Dry Tofu
- 2 Cloves Garlic
- 1 Pepper Corn
- 1 Tablespoon Chopped Coriander Leaf
- 1 Teaspoon Dark Soya Sauce
- 1 Tablespoon Light Soya Sauce
- 1 Level Teaspoon Salt
- 2 Level Tablespoon Sugar
- 1 Chicken Stock Cube (Or Vegetable Stock for Vegetarian)
- 200 ml. Water
- 1 Teaspoon Oil

Preparation;

1. Pound the garlic, pepper corns, and coriander together in a pestle.
2. Remove the shell of the boiled eggs. Put the water to boil and add the stock cube in a boiling pan.
3. Heat a frying pan, add the oil and the pounded garlic, pepper, cinnamon and coriander mix and fry.
4. Fry lightly until the garlic is softened. Add the dark Soya sauce, light Soya sauce, salt, and sugar and stir it to mix it.
5. Add the whole boiled egg in fry them for a second to take on some of the flavours.
6. Put the fried ingredients into the boiling pan containing the chicken stock and water.
7. Cut the tofu into bite sized pieces and add to the boiling pan.
8. Boil for 10 minutes and turn heat on low for a gentle simmer for a further 30 minutes.
9. Leave it for cool then serve warm.

Enjoy eating for your cooking Khai Pa Lo.

Black Sticky Rice Pudding with Banana and Mango

2006-11-28T10:42:00.000+07:00

Banana and Mango are famuous fruit in Thailand. Black Sticky Rice Pudding with Banana and Mango is vegetarian dessert in Thailand. This menu is vegetarian foods, non-fat and easy to cooking. You can use Kin-Jay festival.

Ingredients

- 2 cups Black Sticky Rice, grain
- 4 cups Water
- 3-4 Bananas, medium to large
- 12 Dates, pitted
- 1 Mango

Preparation

Begin by placing 4 cups of cold tap or filtered water in a pot and place on the stove top to boil. When the water begins to boil, add the black sticky rice, cover and reduce the heat to simmer. When all the water is absorbed, turn off the heat.

While the black sticky rice is cooking, peel the bananas, break into pieces, and place in the container of a high speed blender. Add the dates, then cover and run the blender at high speed until contents are creamy smooth.

Wash and cut the mango into wedges; remove the peel. Save some of the nicer looking pieces of mango to use as decoration on the top of the pudding. Cut the remainder of the mango, including the part around the pit, into small pieces.

When the rice is cooked, remove from the stove top, and add the banana-date mixture and the small mango pieces. Mix well and pour the contents into a covered baking dish. Level the pudding and decorate the top with the larger mango pieces.

Place the covered baking dish in either a conventional oven at 350 degrees F. or in a microwave oven until the pudding becomes slightly firm with no liquid on top. In our microwave oven at 1000 watts on the high setting, it took only 10 minutes.

Serve either hot or cold and Enjoy! Leftovers can be stored in the refrigerator, in the covered dish, for several days.

Makes for 8-12 servings

[Source from; all-creatures.org]

Sticky Rice (Kow Neuw)

2006-11-17T17:29:00.000+07:00

Thai people in the northern and northeastern regions eat sticky rice (also known as Kow Neuw) in place of long grain rice. This menu is vegetarian foods, non-fat and easy to cooking. You can use Kin-Jay festival.

Ingredients;

- 2 c sticky rice
- 6-10 c water

Preparation;

1. Soak rice overnight.
2. Bowl a pan of water in a saucepan that can be fitted with a steamer.
3. Line a bamboo steamer with a tea towel, and put soaked rice on top.
4. Steam rice for about 30 minutes, or until grains are no longer hard and the rice is springy.

It is eaten with your hands by making a little ball and dipping it into other dishes.

Vegetarian Substitutions in Thai Cooking

2006-10-23T11:54:00.000+07:00

Although a large portion of the Thai population is vegetarian during some period in their lives, vegetarian food is not very prevalent. There is no Thai word for vegetarian, and fish and seafood sauces are very common in most Thai recipes. However, most recipes can easily be vegetarianised, with a few simple substitutions:

Fish sauce: Soy sauce, vegetarian fish sauce or vegetarian oyster sauce
Shrimp paste: Soybean paste or light miso
Beef or red meats: TVP, tofu (regular or deep fried)
Chicken or fish: Tofu
Deep fried fish: Deep fried tofu
Dried shrimp: omit entirely

[Source from; colba.net]

Joining Kin Jay Festival in Thailand

2006-10-11T13:45:00.000+07:00

Vegetarian Festival (Kin Jay) is celebrated around Thailand especially Phuket, Trang and Bangkok China town. It is the best for tourist want to be vegetarian or vegetarian diet. Thailand have many kinds of vegetarian food and available in areas.

Kin Jay Festival (Vegetarian Festival) in Phuket

(22-30 October 2006) be vigorous a large number of Chinese tourists come to join for celebrate Kin Jay festival. The main street in town procession, around one kilometer long for Sapam shrine, knife through his cheeks, climbing on ladders and made of knives walking on fire.

Kin Jay Festival (Vegetarian Festival) in Bangkok

(01-20 October 2006) Celebrated during the first nine days of the ninth Chinese lunar month. Situate on Yaowarat, Charoen Krung Roads and China Town in Bangkok.

French Toast for Vegetarian

2006-10-05T18:21:00.000+07:00

French Toast is Vegetarian Food for everyone and famous in France. It make you fantastic because this french Toast make from tofu. Suitable for vegan.

Ingredients;

- 250 grams regular tofu, crumbled
- 3/4 cup non-dairy milk or water
- 1 to 2 tablespoons light oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (or more, depending on your taste)
- Sea salt (optional)
- 4 to 6 slices whole grain bread

Preparation;

Blend all ingredients but the bread in your blender or food processor. Heat a frying pan on medium-high, adding a little oil to keep French toast from sticking. Dip the bread in the tofu mixture until well-coated but not soggy and place a couple of dipped slices in the hot pan. Cook for a few minutes on each side until lightly browned. Make sure that before cooking each batch of French toast you add a little more oil to the pan.

Serve with toppings of your choice. Such as honey, magarine and gam.

Thai Yellow Vegetable Curry

2006-09-30T12:56:00.000+07:00

This vegetable curry can be made as a side dish, or as the star player. Either way, this Thai yellow curry is super healthy with its homemade combination of fresh herbs and spices (no packaged curry paste used here), plus an array of vegetables such as bok choy, broccoli, snow peas, eggplant - or whatever greens happen to be in season where you live. So head out to the market, pick up some fresh veggies, and cook up this easy Thai yellow curry for a truly healthy and taste-sensational treat!

Ingredients;

Yellow Curry Sauce;
* 2 cans good-quality coconut milk
* 1/2 tsp. fenugreek
* 1 tsp. coriander seeds
* 1 tsp. black mustard seeds
* 1-2 green or red chillies, de-seeded (or leave seeds in for a spicer curry)
* 1 Tbsp. ground cumin
* 1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
* 3 cloves garlic
* 1 thumb-size piece galangal or ginger, peeled and sliced
* 1 stalk lemongrass, sliced thinly (or purchase already prepared in the frozen section of your local Asian grocery store)
* 1/2 onion
* 3 Tbsp. fish sauce, vegetarian fish sauce, or soy sauce/tamari
* 1 tsp. shrimp paste (if vegetarian, substitute 1 tsp. dark soy sauce)
* approximately 1 cup fresh coriander, including the stems
* 2 Tbsp. brown sugar (or substitute honey or xylitol)
* juice of 1/2 lime
* 2-3 kaffir lime leaves, frozen or dried (find these at your local Asian grocery store)

Vegetables;(choose from any of the following, or add your own ingredients)
* 1 can fava beans or chick peas
* approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
* 4-6 shiitake mushroom, sliced
* red, green, or yellow bell pepper, sliced
* 1/2 japanese eggplant, sliced (leave skin on)
* 1 large carrot, sliced
* 1 cup tofu
* 1 cup broccoli
* 1 cup cauliflower
* 1 cup fresh basil, roughly chopped if the leaves are large (for garnish)
* Other Ingredient:
* canola or other vegetable oil for stir-frying

Preparation;

1. Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
2. Place 2 Tbsp. canola or other oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms, tofu and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.
4. Add the second can of coconut milk plus the bell pepper(s), japanese eggplant, and beans. Stir well and cover, allowing to cook for another 5 minutes.
5. Lastly, add the broccoli and bok choy/Chinese cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.
6. Remove from heat. Do a taste test. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar, and/or 1 Tbsp more fish sauce/soy sauce (use the fish/soy in place of salt).
7. Sprinkle with fresh basil and serve with plenty of Thai jasmine-scented rice (white or brown). This dish also works well served with white or whole-grain couscous, or white/whole-grain basmati rice.

Enjoy your cooking for Thai Yellow Vegetable Curry.

[Source from; thaifood.about.com]

10 Rules for The Vegetarian Festival in Thailand

2006-09-23T11:03:00.000+07:00

Thai Vegetarian Festival is an annual event held during the ninth lunar month of the Chinese calendar. It is believed that the vegetarian festival and its accompanying sacred rituals bestow good fortune upon those who religiously observe this rite. In this year, The Thai Vegetarian Festival is during 22 October - 30 October 2006 in Thailand.

1. Cleanliness of bodies during the festival
2. Clean kitchen utensils and to use them seperately from other who do not join the festival
3. Wear white during the festival
4. Behave physically and mentally
5. No meat eating
6. No sex
7. No alcoholic drinks
8. People at mourning period should not attend the festival
9. Pragnant ladies should not watch any ritual
10. Ladies with period should not attend the ritual

You can join to The Vegetarian Festival in Thailand at Phuket, Chiang Mai and Bangkok.

Bananas Rice Pudding - Vegetarian Dessert in Thailand

2006-09-20T12:43:00.000+07:00

Banana is famuous fruit in Thailand. Bananas Rice Pudding is vegetarian dessert in Thailand. This menu is vegetarian foods, non-fat and easy to cooking. You can use Kin-Jay festival.

Ingredients for vegan version:

- 3 cups rice milk or nonfat milk
- 1 cup short-grain rice
- 3 bananas, mashed
- 1/2 teaspoon nutmeg
- 1 1/2 tablespoons brown sugar
- 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients well and pour into 1 1/2 quart casserole.
3. Bake for 1 to 1 1/2 hours, stirring occasoinally, until rice is tender.
Makes about 4 cups.

Enjoy your cooking for Bananas Rice Pudding.

Khanom bueng is a Thai dessert and Vegetarian Foods

2006-09-16T14:50:00.000+07:00

Khanom bueng is a Thai dessert that rather difficult to prepare, contains a variety of ingredients, such as flour, and various toppings. The main ingredients, however, are ground green gram or mung bean flour – a vegetable source of protein. The coconut milk, mixed with mineral salt and containing protein and vitamins, provides energy and fat; and a sweet topping is a source of protein derived from eggs, together with amino acids and valuable mincrals.

Overall, kanom buang is a rich source of protein from eggs, which in turn is converted into energy, as is the carbohydrate and fat from coconut, coconut milk and sugar. The end result is a delicious and mouth-watering dish. And then, Khanom bueng is Vegetarian Foods and use in period Kin Jay festival. That is good idea for Vegan.

[Source from; thaicuisineonline.com]

Kimchi is Famous Korean Vegetarian Food

2006-09-11T15:57:00.000+07:00

Kimchi (a.k.a. kimchee) is a raw, pickled vegetable concoction indispensible to Korean cuisine. Kimchi usually includes tiny fish or shrimp. Wanting a vegan version, I decided to learn to make it myself. I've found that this spicy fermented side dish is quite easy to make, and will keep for many weeks in the fridge, slowly growing tangier.

Ingredients for vegan version;

- 2 heads Chinese cabbages, 1 Korean white radish
- 2 cups of coarse salt
- 1 cup red pepper powder
- 1/3 cup tiny salted shrimp
- 2 knobs ginger,1 head garlic,1 large green onion,1/4 bundle very thin green onion
- 1/3Ib.fresh oyster,1/3 bundle watercress
- 4tbsp.salt,1/4 bundle Indian mustard leaf,red pepper threads

Methods;

1. Discolored outer leaves and the root of mature whole cabbage are removed. Cut each cabbage lengthwise into two section.
2. The cabbage sections are soaked in a brine with 10 cups of waters and a cup of salt for 2-7 hours until softened.
3. Rinsed in cold water, and then drained. Cut one-third of radish into thin strips. Cut green onions,the watercress stems and Indian mustard leaf into 3/4 length.
4. Crushed garlic, crushed ginger, the salted shrimp juice, hot red pepper powder,and seasonings are blended together.
5. Remove the shells from the oysters and clean them using salt and prepare the chopped shrimps
6. Blend every stuffs but cabbage.The blended stuffing materials are packed between the layers of leaves,and the stuffed cabbage are tightly stacked in a jar.

The amount of salt to be added controls the rate of fermentation.kimchi to be consumed during the winter has less salt than those prepared during the spring. The rate of fermentation is also affected by temperature.

Tamarind Juice is Popular Drink in Thailand

2006-09-06T17:08:00.000+07:00

The tamarind fruit is a seed pod, brown in color and several inches long, which contains a sour-tasting pulp.

Tamarind Juice is a refreshing drink. It is said to lower body temperature. And now is popular in Thailand. This beverage menu for vegetarian, it’s diet beverage and makes you relaxing and good for health. That juice is delicious for everyone.

Ingredients for use to vegan versions:

- 40 gms Brown Sweet Tamarin Pulp
- 400 ml Boiled Water
- A Pinch of Salt
- 100 ml Sugar Syrup
- 50 gms Crushed Ice

Preparation;

1. Mix the tamarind pulp and water together, in a blender.
2. Bring to the boil; add the salt and syrup, stirring as it warms up.
3. Leave to cool.
4. Sieve to remove any pulp.

Enjoy your cooking for good beverage.

Serve over crushes ice.

Where to Find Vegetarian Food in Some Main Tourist Areas in Thailand

2006-08-31T17:31:00.000+07:00

Chiang Mai While most restaurants are very accommodating, some especially good areas for vegetarian include the Tha Phae Gate area of Chiang Mai. Here you can find, on Tha Phae road outside the walled city and stretching all the way east to Santiwong Road and south to Sri Donchai Road, an excellent selection of restaurants specifically catering to vegetarians. Inside the wall near Tha Phae is a great location as well. Most guesthouses in Chiang Mai also are good places to try, as many of them survive by hosting Westerners and selling them package tours, trekking tours, day trips and the like. Thus they have pretty good contact with all types of diets and know how to cater to almost all tastes.

Phuket The island of Phuket, its economy largely dependent on fishing, is rife with seafood restaurants, so it may seem like slim pickings there at first glance. However, almost any restaurant can make special meals for you without including any of our friends from the deep. Every year in late September and early October Phuket has a vegetarian festival, during which Chinese Buddhists abstain from taking meat. Other area towns such as Pong Nga and Krabi also participate. Southern Thailand has been part of major trading routes for centuries because of its proximity to the islands of Malaysia and Indonesia. Thus, Chinese and Indian vegetarianism are not new to the people and the restaurants.

Bangkok Bangkok, one of the largest and most traveled-through cities in Southeast Asia, is a truly cross-cultural experience where you can eat almost any type of food and can even have pizza every day of your stay and not visit the same restaurant twice. Almost every block has some option for vegetarians. The signs will not be as targeted to the vegetarian market as in Chiang Mai, but simply going in and requesting the food be made tae or otherwise without meat can do wonders.

[Source from; www.thebackpacker.net]

Staying Vegetarian in Thailand

2006-08-28T11:42:00.000+07:00

Thailand is not known for its vegetarian fare, but getting meatless foods there is much easier than you might think. Amid the ubiquitous chicken, fish and tiger prawn entrees is a host of vegetarian opportunities waiting to be discovered. In addition, the food in Thailand is very adaptable for different tastes, flavors and dietary needs.

Truth be told, most of Thailand is a relatively easy stepping stone into vegetarian Asia. The Thai beaches, countryside and of course its cities are frequently visited by Westerners who bring their diets with them. Bangkok especially is a very cosmopolitan city, and while it is not anything exactly like a Western city, many of the amenities cross the cultural barrier.

Lots of people assume that since Thailand is mostly Buddhist that vegetarianism is common among the people. However, Theravada Buddhism does not prohibit or even discourage the eating of meat except as a voluntary ascetic practice. Chicken, fish and eggs are all very common main ingredients in many dishes.

While it is possible to keep a vegetarian diet almost anywhere in Thailand, some restaurants are more accommodating than others. Safe bets for vegetarian fare include Indian and Chinese restaurants and noodle shops. The Indian places have to keep veggie options for their Hindu clientele, just as Chinese restaurants have to satisfy their Chinese Buddhist customers. Noodle shops are especially good because everything is made fresh, so you can specify which ingredients to include or omit from a dish. These restaurants typically have condiments on the table, including fish sauce. This leads me to believe that fish sauce is not part of the recipe for most noodle dishes.

Fish and oyster sauce are common ingredients and condiments in Thailand and may be difficult to avoid completely. To be sure that you do not eat these products you can request that they not be used. The food section of a translation book should have words for many of the foods you will encounter.

Venues to avoid include street vendors. These portable restaurants, many setting up as the sun goes down in night markets, are not known for their cleanliness and rarely make custom dishes to the diners’ requests. Most street vendors actually cook food at a different location and simply keep it warm in their pushcarts or on their portable grills.

While travelers can get by in most situations with broken Thai and creative pantomime, these communication tactics leave something to be desired when discussing more complicated things such as dietary restrictions. Having a good knowledge ahead of time about how to ask for what you need is key to keeping your diet. Most phrasebooks worth their salt will have a section dedicated to food and list some way to ask for food without meat.

One phrase that works well is pom kin tae pak, which means literally, “I eat only vegetables.” Women say dee chan instead of pom. Usually this phrase works fine. While in Thailand recently I was able to use this phrase very successfully. The few times I got confused looks, resorting to the listing method of saying no beef, no shrimp, no chicken, etc. conveyed the message adequately to the wait staff. The confusion comes from Thai not having a single word that means vegetarian. Thus, different guidebooks will offer different translations and different people will understand the phrases in different ways. Almost all ways of saying that you are a vegetarian will need some explanation. In addition, Thai has five tones, making it a difficult language for novices to use and understand.

Another phrase that works well is to use the word tae, meaning vegetable, after a dish name. You might ask for Pad Thai tae or Radna tae. This is similar to requesting vegetable fried noodles as opposed to chicken or shrimp fried noodles in the West. The assumption is that the vegetables and sometimes tofu will take the place of any meat.

For vegans to keep their diets should not be much more difficult than for lacto-ovo vegetarians. Most Vegetarian Thai cooking does not make use of dairy products. On top of this, it is as easy to request no eggs as it is to request no meat.

www.thebackpacker.net

Son in Law Eggs is called Khai Look Koei, Thai Vegetarian Food

2006-08-22T13:10:00.000+07:00

Son in Law Eggs or called in Thai “Khai Look Koei” is menu for vegetarian and most famous of Thailand local, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

This is a traditional Thai dish that can be interpreted in a humorous way, as male testicles in Thai are also referred to as eggs.

Ingredients for vegan version;

- 10 eggs
- 10-12 whole dried chilies (fried in oil)
- cilantro leaves
- 3 tablespoons sliced shallots or purple onions
- 1/3 cup palm sugar
- 3 tablespoon fish sauce
- 2 tablespoons Tamarind concentrate mixed with 1/3 cup water
- 1/4 cup vegetable oil for cooking

Method;

1. Hard-boil the eggs and let sit in cold water, then peel and set aside.
2. Put vegetable oil in wok and add the eggs and fry until the eggs turn golden brown around the outer surface.
3. Remove the eggs from oil. In the same oil, sauté shallots until brown and then set aside.
4. Then put palm sugar in the same oil together with the tamarind mixture and fish sauce. Let it simmer and stir constantly until it thickens.
5. Taste should be sour, salty and sweet. Turn off the burner.
6. Cut the eggs in half and place face-up on a dish. Spread shallots over the eggs. Pour liquid mixture over the eggs and garnish with cilantro and serve the chills in a separate dish.

Enjoy your cooking is Son in Law Eggs is called Khai Look Koei, Thai Vegetarian Food.

[Source from; importfood.com]

Okra Fry (Bhindi Fry) is Indian Vegetarian Recipes

2006-08-18T14:19:00.000+07:00

Okra Fry called in India is Bhindi Fry. This menu is Indian vegetarian recipes for vegetarian and most famous of India, it’s easy for cooking and delicious. It has for sale in Indian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 2 tablespoon(s) oil
- 4 big green chilies slit or as per taste
- 1 tablespoon(s) finely chopped ginger
- 4 medium onions finely sliced
- ½ teaspoon(s) turmeric powder
- 500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings salt to taste

Method;

1. Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown).
2. Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.

TIP: It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.

Enjoy your cooking for Okra Fry Indian Vegetarian Food.

Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti, Chapati).
Serves for: 4
Cooking time (approx.): 15 minutes

[Source from; www.syvum.com]

Vegetarian Pho Bo is Vietnamese Noodle Soup

2006-08-15T13:26:00.000+07:00

Vegetarian Pho Bo is menu for vegetarian food and most famous of Vietnam. It’s easy for cooking. That is good idea for Vegan.

Ingredients vegan version;

- 8 cups Vietnamese style broth (see recipe that follows)
- 1 pound rice noodles
- One 8-ounce package seitan, drained
- 1/4 cup bean sprouts
- 1/2 cup shredded cabbage (such as Napa cabbage)
- 1/2 cup tender greens, torn into bite-sized piecescup basil leaves
- 1/2 cup cilantro, coarsely chopped
- 3 scallions, thinly sliced (both green and white parts)
- 3 Tablespoons chopped, roasted, unsalted peanuts (optional)
- 1 lime, cut into wedges
- 3 fresh red or green chili peppers, seeded and cut into fine rounds
- Salt and freshly ground pepper to taste

Directions;

1. Make the broth as directed. When broth has been simmering for about 10 minutes, soak the noodles as follows. Bring 4 quarts of water to boil in a large pot. Remove from heat, add noodles, and let soak around 15 minutes, stirring occasionally until noodles are pliable and easily separated.

2. Drain the noodles and divide them among six bowls. Simmer the seitan in the broth until heated through, about 4 minutes. Remove the seitan with a slotted spoon and slice thinly into six portions. Add to noodles.

3. Assemble the soup by placing the bean sprouts, cabbage, greens, basil, cilantro, scallions, and optional peanuts on top of the noodles and seitan. Ladle the hot broth onto the noodle mixture.

Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning.

Total calories per serving: 166
Fat: 1 gram
Carbohydrates: 32 grams
Protein: 8 grams
Sodium: 726 milligrams
Fiber: 1 gram
Serve for; 6

[Source from; asiarecipe.com]

Pumpkin in Coconut Milk - Famuos Thai Dessert

2006-08-10T19:31:00.000+07:00

This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredient for vegan version;

- 1 cup water
- 1/2 teaspoon salt
- 2 cups pumpkin
- 1/3 cup palm sugar
- 1/2 cup coconut milk

Method;

1. Skin the pumpkin, remove the seeds and julienne into small pieces.
2. Add water and coconut milk to a pot and heat over low heat.
3. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar.
4. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.

[Source: www.thaitable.com]

Welcome to Japan Vegetarian Society (JPVS)

2006-08-04T17:58:00.000+07:00

Japan Vegetarian Society is a nonprofit organization (NPO) that was officially founded in May of 2001. Our motto is "to always consider the well-being of our earth and its people in Japan" and we aim to teach and promote vegetarian as it is concerned with general well-being, nutrition, ethics, respect for life, preservation of our environment, and stopping starvation in developing countries. We strive to spread necessary education and practical suggestions to anyone who may be interested. We hope our network will help vegetarians to help one another. Please join us if you are interested in living a vegetarian lifestyle.

With membership, you will be able to:
- receive our Japan Vegetarian Journal every half a year and our newsletter, JPVS-News several times a year
- participate in lectures on vegetarianism organized by JPVS twice a year free of charge
- participate in meetings organized by JPVS several times a year
- attend cooking classes for vegetarians
- have opportunities to get to know other vegetarians by joining in social gatherings in vegetarian restaurants
- exchange information on vegetarianism among JPVS members
- get information on the World Vegetarian Congress in Japanese

[Source from; www.jpvs.org]

The Vegetarian Culture of Malaysia

2006-07-31T17:49:00.000+07:00

The South East Asian nation of Malaysia is also a haven for vegetarian delicacies. Its 21 million inhabitants, who spread over 329,725 square kilometres through the island chain of the South China Sea, have been waving the vegetarian flag for centuries now.

The history of Malaysian cuisine reveals the diversity of its influence. The Malay, Chinese, Indian and European people, have all contributed to this nation's diet for many centuries.

In the 3rd and 4th century, Malaysia and Indonesia were part of the Hindu Javanese Empire, connecting the Subcontinent's Hindu and Muslim religious diets. The Hindu Vedic laws and Islamic taboos against meat still influence today's population.

Westerners with their omnivorous appetites first came from Portugal, Holland and England 500 years ago. This immigration explains why most Malays have a sweet tooth for European desserts.

During the 15th century, the Chinese Ming dynasty sent diplomatic missions to the port city of Malacca, 160 kilometres southeast of Kuala Lumpur, in an effort to develop political and economic ties. The marriage of Melaka Sultan Mamsur Shah of Malaysia, and Ming Princess Hang Li Po of China, opened up trade in spices and other foods. The Chinese merchants integrated their delicacies into the Malaysia and Euro cultures, and helped to create a community known as the Baba Nonya (derived from the Malay bapak [grandfather] and Portuguese nona [grandmother]).

The Baba Nonya created a partly vegetarian cooking style known simply as Nonya, which introduced tofu, soy sauce, local spices, Indian curries and Chinese noodles to their stir-fries, desserts and condiments.

In keeping with the country's Chinese past, many stuck with the old Confucian saying: “Avoid fish that is not sound, meat that is high [and] anything overcooked or undercooked.”

Among other Malaysians, meat is not eaten by Buddhists on feast days, nor by the Hindus on Friday, their day of worship. Many of the religious and cultural festivals, from the Chinese New Year to Ramadan, feature vegetarian fare.

The standard daily diet of most Malaysians consists of curries, vegetable stir-fries and soup with rice. When travelling, visitors will have no trouble finding vegetarian fare, despite the abundance of poultry and seafood. Although English is widely spoken, you may wish to learn the phrase, “Saya hanya makan sayuram” (I eat only vegetarian foods). If you're vegan, try “Saya tidak makanan yang di perbuat dari susu atan daging (I don't eat any dairy or meat).

[Source from; www.veg.ca]

Vegetarian Fried Tofu with Garlic and Black Pepper

2006-07-28T18:31:00.000+07:00

Vegetarian Fried Tofu with Garlic and Black Pepper is called Dofu Gratium Prik Thai. This menu is Thai food for vegetarian. Vegetarian Fried Tofu with Garlic and Black Pepper is basic food 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 food;

- 3 cloves garlic, smash gently with the side of a knife or cleaver to peel
- 2-3 shallots, peeled
- 1 tsp whole black peppercorns
- 2 tblsp Thai soy sauce (Dragonfly brand) or Golden Mt. Seasoning sauce
- 1/2 tsp sugar
- 4 tblsp canola oil
- 8 oz firm tofu, cut in half lengthwise, then cut each half into 4 triangles(8 altogether)
- Garnish: Cucumber slices, coriander leaves, tomatoes

Preparation;

1. In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic, shallots, and peppercorns to make a paste.
2. Remove to a small bowl. Add soy sauce and sugar and stir.
3. Lay the tofu on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight.
4. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish. Garnish if desired.

Have a good meal Vegetarian Fried Tofu with Garlic and Black Pepper for your cooking.

Pumpkin and Coconut Cream Vegetarian Thai Soup

2006-07-27T19:08:00.000+07:00

Pumpkin has a particular affinity with coconut cream, and so is superb in coconut-based curries and soups like this one. Pumpkin and Coconut Cream Vegetarian Thai Soup is 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;

- 6 cups (1-3/4 pounds) peeled and cubed pumpkin
- 2 cups White Vegetable Stock or water
- 1/2-inch piece fresh ginger, peeled
- 1 tablespoon chopped lemongrass
- 2 scallions, white parts only, finely sliced
- 2 cups coconut cream
- 1-1/3 teaspoons salt
- 1/4 teaspoon white pepper
- Freshly squeezed lime or lemon juice, to taste
- 2 fresh kaffir lime leaves, or very finely shredded zest of 1small fresh lime

Method;

1. In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
2. Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially pureed. Pour in half of the coconut cream and process until smooth.
3. Rinse the saucepan and pour the puree into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
4. If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

Enjoy eating for Pumpkin and Coconut Cream Vegetarian Thai Soup.

[Source from; www.globalgourmet.com]

Thai Vegetarian Soup

2006-07-26T11:43:00.000+07:00

Thai Vegetarian Soup is 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;

- 1 tablespoon vegetable oil
- 1 fresh ginger root
- 3 scallions (green onions), chopped
- 2 tablespoons lemongrass, chopped
- 1/2 pound mushrooms, sliced
- 3/4 pound broccoli, cut into small chunks
- 2 carrots, cut into small chunks
- 1 quart vegetarian 'chicken' broth
- 1-2 tablespoons Thai red curry paste
- 1/2 tsp salt
- Pinch of black pepper
- 1 lemon, sliced thin
- Shredded fresh Thai basil

Method;

1. Heat the oil in a wok or saucepan, and fry the garlic until it starts to brown (to make a spicy version of this dish, start by frying one tablespoon Thai chile paste with garlic and sweet basil in the oil instead of garlic).
2. Stir-fry broccoli and carrots until crisp-tender. Remove and set aside.
3. Fry the ginger, scallons, and lemongrass for a few minutes, then add the mushrooms and fry for another 2-3 minutes. Add the broth, red curry paste, salt, and black pepper.
4. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes. Add broccoli and carrots. Heat briefly.

Enjoy your cooking for Thai Vegetarian Soup.

Serve with in bowls and sprinkle with Thai pepper powder and fried garlic. Eat with steamed Thai jasmine rice. Garnish with fresh lime and a pinch of basil.

Soybean Milk is Vegetarian Milk in Thailand

2006-07-24T15:31:00.000+07:00

Soybean milk is a healthy alternative to cow's milk in Thailand. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phyto nutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness. Also good for those who is lactose intolerant?" And then use in period Kin Jay festival. That is good idea for Vegan.

INGREDIENTS FOR VEGAN:

• 1 3/4 cups dried soybeans
• 2 quarts water
• 1 pandan leaf (optional)
• 1 slice fresh ginger root (optional)
• 1 teaspoon vanilla extract (optional)
• 1/2 cup white sugar

DIRECTIONS:

1. Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
2. Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

Enjoy your cooking for Soybean milk.

Original recipe yield: 1 1/2 quarts.
Prep Time: 1 Hour
Cook Time: 30 Minutes
Ready In: 1 Hour 30 Minutes
Servings for: 6

Australian Vegetarian Society

2006-07-20T11:06:00.000+07:00

The Australian Vegetarian Society’s aim is to increase the number of vegetarians in Australia in order to stop cruelty to animals, benefit human health, protect the environment and preserve world food resources. The society is a non profit-making, non-sectarian organization dedicated to campaigning, education, information and research.

The Society was founded in the late 1800s to spread the principles and benefits of vegetarianism and the ideal of a humanitarian way of life in Australia. Since its inception, the Society has played a major role in promoting vegetarianism throughout Australia by organizing public meetings, lectures, films and videos as well as publishing and distributing literature.

The society, together with The Natural Health Society of Australia, publishes the quarterly magazine New Vegetarian and Natural Health which has become a major voice of the vegetarian and natural health movements in Australia. The magazine is automatically sent to all new members of the Society.

We also publish a variety of literature which covers the main aspects of vegetarianism; provide an information service for those seeking nutritional advice as well as information on vegetarian products, restaurants, caterers, cooking classes and recipes.

The Society liaises with conservation and consumer groups, both to further its own aims and to support campaigns with similar interests. It also maintains close contact with vegetarian societies abroad and is a member of the International Vegetarian Union. We also encourage the use of non-animal alternatives such as soya and rice milks, non-dairy spreads, ice cream alternatives, and so on.

How to be a British Vegetarian in France

2006-07-19T11:57:00.000+07:00

There are a lot of vegetarian people in Britain, and only a few of them in France. This explains the difficulties met by British vegetarians when they come to France, as the offer for vegetarian food is so low.

This site will provide vegetarian (and also vegan and semi-vegetarian) people with advice and tricks about the french food and eating out in France, together with some web links to vegetarian diet related sites.

You will also find useful links for British people living in France or planning a stay in France, which are not related to the subject of vegetarianism.

Caponata is Original Vegeatarian and Vegan Recipe from Italy

2006-07-17T11:17:00.000+07:00

Caponata is famous vegetarian food in Italy. It’s easy for cooking and delicious. It has for sale in Italian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 1 large onion, finely sliced
- 4 sticks celery, chopped
- 4 Tbsp olive oil
- 4 large aubergines (eggplant), chopped into small cubes
- 1 large tin of tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp sugar
- 4 Tbsp red wine vinegar
- 2 Tbsp sultanas
- 1-2 Tbsp capers
- 2 Tbsp green olives, stoned and chopped
- 1 Tbsp pine kernels
- pepper
- lemon wedges and parsley to garnish

Method;

Place onion and celery in a heavy casserole and gently cook in the olive oil till softened. Add aubergines, stirring till the aubergines are well coated. Place a lid on the casserole and gently cook the aubergines, turning them round from time to time until they are very soft. Add tomatoes, tomato paste, sugar, vinegar, sultanas, capers, green olives, and pine kernels. Season with plenty of pepper and simmer for 15 minutes, stirring frequently. Transfer to a serving dish, garnish with parsley and lemon wedges. This makes a substantial starter and is best served at room temperature with plenty of good French bread.

Serve for; 6 persion

Eggplant and Potato Curry is Indian Vegetarian Food

2006-07-14T09:46:00.000+07:00

Eggplant and Potato Curry called in India is Vagan Bateta nu Shak. Eggplants also called Vagan in Gujarat give a soft touch to potatoes also called Bateta in Gujarat.

This menu is Indian vegetarian recipes for vegetarian and most famous of India, it’s easy for cooking and delicious. It has for sale in Indian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 4 medium eggplants sliced
- 4 medium potatoes peeled and sliced
- 4 medium tomatoes sliced
- 1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
- 1 teaspoon(s) hot spice mix (garam masala) powder (optional)
- 4 tablespoons oil
- 4 cups water
- sugar and salt to taste
- finely chopped coriander leaves to garnish

Method;

1. Heat oil in a pan. Add the tomatoes,spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft.
2. Add potatoes and eggplants. Fry again for about 5 minutes.
3. Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.
4. Garnish with finely chopped coriander leaves before serving.

Have a nice to eatting Vagan Bateta nu Shak for yourself.

Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).
Serves for: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Gujarati)

LOD-CHONG NAM KA-TI is Thai Chendol

2006-07-13T11:28:00.000+07:00

Pandan Noodles with Coconut Milk or Lod Chong Nam Ka-ti or Thai Chendol is famous dessert in Thailand. This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients for vegan version;

- 1 kg Lod-Chong (short noodles with pandan essence)
- 3 cups coconut milk
- 1/2 cup palm sugar
- 1/2 teaspoon salt crushed ice

Preparation;

1. Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
2. To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.

Enjoy eatting for Thai vegetarian your cooking.

Strawberries Ice Cream

2006-07-12T13:26:00.000+07:00

This menu for vegetarian, it’s easy for cooking and delicious. That is good idea for holiday with family.

Ingredients for vegan;

- 500 g of strawberries
- half a lemon juice
- 100 g of sugar
- 500 g of cream cheese

Method;

1. Wash and stalk the strawberries, cut them in pieces.
2. Keep 6 entire strawberries for decoration.
3. Put them in a crusher, add the lemon juice and the sugar. Mash the mixture.
4. Mix with cream cheese.
5. Put into the freezer in a plastic box for 5 hours.
6. Get out the ice-cream 15 minutes before serving it in individual fruit dishes with the strawberries put aside.

Enjoy your cooking for strawberries ice cream vegetarian.

Serve for; 6 persion

Fried Ice Cream

2006-07-10T11:12:00.000+07:00

This menu is use for Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients for vegan version;

- scoops of custard apple ice-cream (see Recipe)
- 4 eggs
- 225g plain flour
- 100g dry breadcrumbs
- 90g dessicated coconut
- 50g shredded coconut
- 2 litre oil2 passionfruitCaramel Sauce
- 110g sugar
- 125ml cream

Method;

1. Scoop out ice-cream into balls the size of a golf ball.Dip in flour, then beaten egg, then roll in breadcrumbs and dessicated coconut mixed together.
2. Place balls on a tray and return to freezer until hard.
3. Repeat dipping process and return to freezer until hard again.
4. Heat oil and drop ice-cream balls in a couple at a time. Deep fry for just a minute until golden. Serve with caramel sauce, shredded coconut and passionfuit on top.

To Make the Sauce;

1. place sugar and 1/2 cup water in a saucepan and stir over moderate heat until sugar dissolves then boil without stirring until syrup turns golden.
2. Remove from heat and carefully pour in cream.Rturn to heat and stir until smooth.

Have a nice for cooking yourself vegetarian dessert.

Serve with; cherry and whipcream.

TA-KO is Water Chestnut and Coconut Custard Topping Dessert for Vegan

2006-07-07T10:37:00.000+07:00

TA-KO is Water Chestnut and Coconut Custard Topping. Thai desserts have passed a long history in Thailand, once they were praised about their deliciousness and elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.

This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients use for vegan;

- 5 cups rice flour
- 6 cups coconut milk
- 3 cups water chestnuts
- 7 cups jasmine essence water
- 1/2 teaspoon salt small square pandan leaf vessels

Preparation;

1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2.To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3.Slie the water chestnuts into small piece
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.

Watermelon Juice

2006-07-04T10:54:00.000+07:00

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

Ingredients for use to vegan versions:

- 2 cups chopped seeded watermelons
- 1 cup crushed ice
- 2 teaspoons honey
- ¼ teaspoon black pepper
- Fresh mint (optional garnish)

How to prepare

1. Combine watermelon, ice, honey, and black pepper in a blender.
2. Blend until smooth.
3. Garnish with mint.
4. Serve chilled.
5. Stir well before serving.

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

Prepare time; 10 minutes
Serve for; 1 serving

Congee with Mushroom is Jok Het Horm for Vegan

2006-07-03T10:14:00.000+07:00

Congee with mushroom is Chinese Vegetarian Food. It's normally cooked for a very long time so that the rice becomes mushy. 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;

- 150 gms Rice
- 4 Shitake Mushrooms
- 1 tofu
- 500 ml Water
- 1 Vegetable stock cube for Vegetarian
- Chopped Coriander Leaves (Optional)
- Chopped Ginger Root (Optional)
- Fried Garlic (Optional)

Preparation;

1. Soak the shitake mushrooms in water for 10 minutes.
2. Boil the rice in the water until cooked. To make the smoother texture of Jok, run the cooked rice through a food processor, or hand blender for a minute.
3. Cook it for a second time on a low heat. Add the chicken stock cube and stir until it is dissolved. If the mixture dries out, add a little more water.
4. Slice the mushrooms and tofu, add to the rice soup and cook for 5 minutes longer.
5. When the soup is served, garnish it with chopped coriander, thin slices of ginger root, and fried garlic.

Enjoy your cooking is Congee with mushroom for Vegan.

Serve for; 2 people

Being Vegetarian in Japan

2006-07-01T09:34:00.000+07:00

A lot of people imagine that Japan must be a great country for vegetarians. After all, this is the country that made tofu famous, and they’re Buddhists, aren’t they? Well yes, but my first piece of advice to vegetarians coming to Japan is this: think carefully - do you really, really want to come here? Is the lure of that job, this culture, those almond-eyed girls or boys, that great? Are you sure you don’t want to go to Thailand instead? Okay, so you’re determined to come. Let’s be positive. Here is a brief, personal guide to surviving as a vegetarian in Japan, specifically Tokyo, with a list of restaurants and some useful links. I’ve been here for just over ten months, and haven’t gone hungry, so it is possible. And by the way, I’m talking proper vegetarian here - that means no fish - but I’m not vegan, so dairy products are okay.

If you don’t eat EVEN fish, before you starve yourself to death in the country that thinks “vegetarian” means there is at least one vegetable in the ingredients, go have a look at his site.

Vegetarian Cup Omelette - Khai Toon Puk

2006-06-30T10:36:00.000+07:00

Vegetarian Cup Omelette is called Khai Toon Puk in Thailand. This menu for vegetarian and most famous of Thailand and Japan, 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;

- 3 Eggs
- 1 Carrot
- 1 Long Green Bean
- 1 Onion
- 1 Vegetable Stock Cube - 200 ml Water
- 1/2Teaspoon White Pepper
- 1 corn
- ¼ Teaspoon salt

Preparation;

1. Boil the stock cube in the water to form a soup and leave it to cool.
2. Blend the eggs with the pepper in a food mixer.
3. Add the stock to the food mixer and blend again (with the eggs).
4. Chop the long bean, carrot, corn and onion into small fine pieces.
5. Add the vegetables to the egg mixture and divide evenly between the cups.
5. Steam for 20 minutes.

Enjoy your cooking and eating for vegetarian cup omelette.

Serve for; 2 people

Tofu Dumplings is Called Ka Noom Jeeb Vegetarian Food.

2006-06-29T14:05:00.000+07:00

A vegetarian dumpling with tofu, This menu is Chinese vegetarian food and famous is China. You can cooking at home very easy.

Ingredients for vegan version;

- 1 Packet of Won Ton Skins (Thin pastry used for deep frying)
- 50 gms Tofu
- 100 gms Soya Beansprouts
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Sugar
- 1 Tablespoon Crushed Peanut
- 1 Tablespoon Oil
- 1/4 Teaspoon Salt

Preparation;

1. Chop the tofu into small cubed pieces.
2. Heat oil in a frying pan.
3. Fry the tofu cubes for 2 minutes, then add the beansprouts, light soya, sugar, crushed peanuts and salt. Fry for a further 30 seconds and leave to cool.
4. Take a won ton skin, add some of the fried tofu mix in the middle, fold up the edges and seal. A little water or egg helps seal the top.
5. Once you've used up all the fried mixture, steam the dumplings for 5 minutes.

Enjoy your cooking for Tofu Dumplings vegetarian food.

Sreve with; soy sauce and peanutes

Kanom Jeen Ron is Thai Vegetarian Dessert

2006-06-28T13:37:00.000+07:00

Kanom Jeen Ron is called Kanom Jeen with Young Coconut Syrup. This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients for vegan version:

- 1 piece (45g) Dried Kanom Jeen
- 1 1/2 cup young coconut milk (Preferable young smoked coconut milk)
- 1/2 cup syrup
- 1/2 cup shredded coconut

Instruction:

1. Boil syrup and young coconut milk together.
2. Pour mixed syrup and coconut milk over Dried Kanom Jeen and add shredded coconut.

Enjoy your Kanom Jeen Ron is Thai Vegetarian Dessert.

Serve; Hot
Remarks: Able to top ice cube if desired.

Glutinous Rice Ball in Ginger Syrup is Called Bua Loi Nam King

2006-06-26T15:32:00.000+07:00

Glutinous Rice Ball in Ginger Syrup or Bua Loi Nam King is Chinese Vegetarian Dessert. 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;

- 3 cups of glutinous rice flour
- 1-2 cup water
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 5 cups water for making ginger syrup
- 3 pieces old ginger
- 2 1/2 cups roasted and pounded black sesame
- 3/4 cup sugar
- 2 tablespoons sesame oil
- 1/4 cup water

Instruction;

1. To make ginger syrup boil 1-2 cup of water with 3 pieces of old ginger till spicy taste then add two kinds of sugar.
2. To make the dough, knead glutinous rice flour with water till soft.
3. To make sesame filling, mix black sesame, sugar and sesame oil together. If dry, add some water.
4. Roll the dough into 1/2 ball. Forming a cavity and fill with sesame. Seal tightly.
5. Then boil the balls until they float. Remove to cool water serve hot with ginger syrup.

Enjoy your eating for Bua Loi Nam King is Chinese Vegetarian Food.

Taro Balls in Coconut Milk is Bua Loi Phuak Thai Vegetarian Dessert

2006-06-23T11:11:00.000+07:00

Thai desserts have passed a long history in Thailand, once they were praised about their deliciousness and elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.

Bua Loy. The little balls in the pot are made of taro, rice, or yam paste, cooking in syrup. They are served with lightly sweetened coconut milk, and sometimes an egg poached in syrup. It tastes much better than it sounds, trust me.

This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredient for vegan version;

- 2 1/2 cup 1. Sticky rice flours
- 1 1/2 cup 2. Taro, steamed and mashed
- 3 tablespoons 3. Sugar
- 750 ml. 4. Aroy-D coconut milk
- 1 cup 5. Water
- 1 teaspoon 6. Salt
- 1 cup 7. palm sugar

Preparation;

1. Knead to mix the sticky rice flour with taro well. Mash and knead until the flour is firm. Then form into small balls, 1/2 cm. diameter.
2. Boil Aroy-D coconut milk in a pot. Add palm sugar, sugar and salt. Lower the heat, stir until dissolved.
3. When it is boiled, add balls. Wait until the balls float.

Enjoy your cooking for Taro Balls in Coconut Milk is Bua Loi Phuak Thai Vegetarian Dessert.

Serve warm.

Sweet and Sour Stir Fried Vegetarian with Tofu

2006-06-22T17:54:00.000+07:00

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:

- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 tablespoon cornstarch
- 1 tablespoon dark brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons peanut oil
- 1 tablespoon finely chopped peeled ginger root
- 2 cloves garlic, finely chopped
- 1 jalapeño pepper, seeded and cut lengthwise into thin strips
- 16 ounces firm or extra firm regular tofu, pan-crisped
- 1 large tomato, cut in 16 wedges
- 1 cup canned straw mushrooms, drained
- 1/3 cup preserved pineapple cut into 1/2-inch pieces (see note)
- 1 teaspoon salt
- 2 tofu

Preparation:

1. In a large pot of boiling water, cook the broccoli, cauliflower, and carrots for 3 minutes. With a slotted spoon, remove the vegetables from the pot and plunge immediately into ice water. Drain well and set the vegetables aside.
2. In a small bowl, combine the cornstarch and 2 tablespoons of the pineapple juice. In another small bowl, combine the brown sugar, apple juice concentrate, and the remaining pineapple juice with the rice vinegar. Set both bowls where you can reach them easily while stir-frying.
3. In a wok, heat the peanut oil. Add the ginger, garlic, and jalapeño. Stir-fry until the garlic and ginger are fragrant, about 1 minute. Add the drained vegetables and stir-fry 3 minutes.
4. Add the tofu, tomato, mushrooms, and pineapple. Restir the fruit juice mixture to blend and add it while continuing to stir and toss the vegetables.
5. When all the ingredients in the wok are mixed together and the liquid is bubbling, restir the cornstarch mixture.

Enjoy your cooking for Sweet and Sour Stir Fried Vegetarian with Tofu is Thai vegetarian food.

Serves for; 8
Serves with; stream rice

Bananas in Coconut Milk is Kluai Buat Chi of Thai Dessert

2006-06-21T10:17:00.000+07:00

Although it's a dessert recipe make from bananas and coconut milk, this is very filling and could be served as a main course. The Bananas in Coconut Milk is optional. It’s easy for Thai vegetarian cooking. This menu is use for period Kin Jay festival.

Ingredients for vegan version;

- 2 ½ coconut milk cups
- ¼ sugar cup
- ½ salt teaspoon
- 4 bananas large (not overripe- peeled and diagonally sliced into 1 1/2" pieces

Directions

1. In a large saucepan, bring the coconut milk to a boil.
2. Add the sugar and the salt andamp; cook for 3 to 5 minutes over medium heat.
3. Reduce the heat, add the sliced bananas, cover and simmer for 5 minutes.
4. Do not stir, or the bananas will become mushy.
5. Serve warm.

Enjoy your cooking for vegetarian Thai dessert.

Serve for; 4
Time; 10 minute

Pad Puk Ruam Mit is Vegetarian Delight of Thai Food

2006-06-20T10:09:00.000+07:00

The variety of vegetables used in this Vegetarian Delight gives it an attractive colorful appearance. It is very easy to prepare and this menu is easy to cooking.

Ingredients for vegan version:

- 2 tablespoons oil
- 2 garlic cloves (kratiem), minced
- 1/4 cup sliced onion
- 1/2 cup sliced carrots
- 1 cup sliced cabbage
- 1 cup broccoli flowerets
- 1/2 cup cauliflower flowerets
- 1/2 cup sliced red bell pepper/capsicum
- 1/4 sugar peas/snow peas
- 1/4 cup sliced mushrooms
- 1/4 cup bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon sugar

How to cook:

1. Heat a large skillet and add the oil and garlic.
2. Add all the other ingredients. Stir-fry for 4 minutes, until the vegetables are crisp tender.
3. Serve with steamed jasmine rice (khao suay).

Enjoy your cooking for Pad Puk Ruam Mit is Vegetarian Delight of Thai Food.

Serve for; 4

Finding Truly Vegetarian Thai Food

2006-06-19T10:52:00.000+07:00

Finding truly vegetarian Thai food, that would even be acceptable to people that live a vegan lifestyle is hard to do, regardless of whether you are looking inside or outside of the borders of Thailand.

It's a common misconception that there are many regular Thai vegetable dishes that are suitable for vegetarians.

Even thought most Thais, particularly those of Chinese descent, are known to spend several weeks a year eating strictly "Jay"or "Jeh" food (a term which is commonly translated to vegan in English), it is rather difficult to find thai vegetarian food that would also be suitable for the true vegetarian or vegan.

Many of the Thai vegetarian dishes are prepared by using ingredients like oyster sauce and fish sauce, while even the seed based sesame sauce can contain some animal extracts.

The best places to find a true vegetarian meal in Bangkok, or anywhere else in Thailand for that matter, would probably be at the local Indian restaurants. Several can be found in the Indian districts, of which most seem to be located on the western side of the Bangkok.

Alternatively, one can always have a proper vegetarian lunch and / or vegan dinner at one of the many international 4 or 5 star hotels that the city holds. These large hotels' kitchens cater to vegetarians from many countries around the world and thus have to ensure that all ingredients are 100% free of animal products or derivatives.

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

10th International Vegan Festival 2006

2006-06-17T11:42:00.000+07:00

At the very top of Denmark, where the 2 seas Kattegat and Skagerak meet and where there is a special light, which attracts many artists and tourists is Diget, a folk high school very beautiful situated with only 600 m to the beach and a golf course as the nearest neighbor.

There are many facilities like a creativity house (shaped like a pyramid), free internet cafe´, big building for activities, where there will be a concert on Thursday night with the world-famous Linda Gentille, who does a lot for the animals and has Animal League.

There is a lot to see around Skagen, so we arrange a bus trip on Wednesday to the famous places including a visit to Skagen Museum, where the paintings of the famous artists from the Golden Age are. Close to Diget is also the biggest migrating dune in Northern Europe called Raabjerg Mile to which we will walk. If you belong to a vegan/vegetarian Society or you have something to sell for vegans you can have a table free in our exhibition room.

The price for the whole week including everything:
- Double room: 3000 D.Cr. (about 265 £)
- Single room: 3700 D.Cr. (about 330 £)
* For you, who want to have a primitive holiday – here is your chance to live primitive because Diget has a bivouac camp 500 m from the school and closer to the beach. (photo on right)

There are 5 houses each with room for 6 – 8 persons. 50 m from the camp there are 2 primitive mould toilettes and sun heated water.

Welcome to 10th International Vegan Festival 2006 At Skagen, Denmark July 30th – August 5th 2006.

[Source from; www.vegansworldnetwork.org]

Phak Chuppeang Thod is Fried Vegetables in Batter Recipe

2006-06-15T09:20:00.000+07:00

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:

- 200 grams green Asparagus
- 1 sweet potato
- 200 grams angel mushrooms
- 200 grams union rings
- 1/2 cup rice flour
- 1/2 cup wheat flour
- 3/4 cup of coconut milk
- 3 cups vegetable oil
- 3 dried chillies
- 1 tbsp. sea salt
- 3 peeled shallots
- 3 bulbs of peeled garlic

Preparation:

1. Pound the spice mixture ingredients in a mortar until ground evenly.
2. Peel the potato and cut all the vegetables into 2 x 1 cm parts.
3. Mix the 2 flours with the coconut milk and add the spice mixture
4. Wash, clean and slice the mushrooms in half.
5. Split the batter in four portions, one for each of the vegetables and make certain the entire piece of vegetable is covered in the batter.
6. Heat the oil in a wok and fry manageable sized portions until golden brown.
7. Serve the Phak Chup peang Thod with a sweet sauce

Enjoy your cooking for Phak Chuppeang Thod is fried vegetables in batter recipe.

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

Thai Lettuce Wraps Vegetarian Version

2006-06-14T09:32:00.000+07:00

This Thai recipe for lettuce wraps is quick and easy to make. It's also a fun dish to eat, either as an appetizer or as part of a main course. Serve the filling on a platter with whole ice burgs lettuce leaves on the side, and let your friends and family wrap their own. They'll love the combination of crisp, cold lettuce with the warm, flavorful filling. And it's a low-calorie, low-fat treat that's also very nutritious, whether made vegetarian, or with meat or seafood.

INGREDIENTS FOR VEGAN VERSION:

- 1 head fresh ice burg lettuce (this type works best for this recipe)
- 3 cloves garlic, minced
- 1 thumb-size piece galangal (or ginger), grated
- 1 red chilly, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
- 2 shallots, sliced finely
- 1/2 cup firm tofu, cut into "matchsticks"; (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
- 1 carrot, grated or cut into thin strips
- 4-5 shiitake mushrooms, thinly sliced
- 1 egg (optional if vegan)
- 1/2 cup shredded cabbage (red is very good, but any type will work)
- 3 spring onions, sliced lengthwise into matchstick-like pieces
- approx. 2 cups bean sprouts
- 2 Tbsp. lime juice
- 2 Tbsp. regular soy sauce
- 2 Tbsp. fish sauce (if vegetarian, use vegetarian oyster sauce)
- 1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)
TOPPING:
- 1 cup fresh basil, roughly chopped if leaves are large
- 1/2 cup roasted peanut, roughly chopped
- 2 Tbsp. oil for stir-frying

PREPARATION:

1. Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilly, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add Tbsp. water whenever the wok/pan gets too dry instead of more oil.
2. Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
4. Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
5. Cut off the stem part of the ice burg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
6. To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilly sauce can be added as another topping.)

Enjoy your cooking for Thai Lettuce Wraps is Vegetarian Version.

[Source from; thaifood.about.com]

Going Vegetarian with Indian Food

2006-06-13T11:52:00.000+07:00

Dining in a typical American home or restaurant would make it seem nearly impossible to be a vegetarian. Many consider vegetarian food as something raw without any selection. Indian vegetarian food proves all of this wrong. Indian food has a very wide variety of vegetarian (even vegan) foods.

For starters, go to your local Indian restaurant to find a wide range of cooked, spiced and diverse variety of vegetarian food. Many of the Indian restaurants would prepare less spicy version if you are not used to the spices yet (you will love them as you get used to them). We would also recommend you to go through some of our vegetarian food and do not shy away from experimenting to fit your palate.

Enjoy your going Vegetarian with Indian food.

[Source from; www.food-india.com]

Strawberry Banana Yoghurt

2006-06-09T10:37:00.000+07:00

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

Ingredients (use vegan versions):

- 1 banana sliced and frozen
- 4 large strawberries or 5-6 small strawberries
- 2 tablespoons vegan protein powder, I use Naturade
- Splash of vanilla soymilk

Directions:

1. Freeze the sliced banana overnight. Slice strawberries and mix with banana, pulse in blender.
2. Mix in protein powder, making sure all lumps are blended. Add a splash of soymilk and mix until smooth, but don't over mix!
3. Add some fresh, whole blackberries or more slices of strawberries at the end!
4. Packs a good serving of protein without any fat! You could really do this with any fruit, but I think the banana is necessary for the consistency.

Serves for: 1
Preparation time: 5 minutes + freezing time for a banana

Enjoy your cooking is Strawberry Banana Yoghurt for Vegan version.

[Source from; vegweb.com]

The Vegan Society

2006-06-07T11:33:00.000+07:00

Founded in 1944, The Vegan society provides advice on a way of life free from animal products for the benefit of
• People – UK dietary calories from animal product have fallen 25% in 25years as millions of people attempt to follow Government advice and adopt a healthier more plant rich diet.
• Animals – Concern about factory farming and animal welfare has never been greater.
• The environment – Western food choices have a major impact on the natural environment and the developing world.

The UK has
• 3 million vegans and vegetarians including thousands of Hindus.
• A further 3 million people with problems digesting milk.
• Millions more who avoid particular animal products for ethical, health or religious reasons.

The Vegan Society supports all who wish to replace or reduce animal products in their diet and provides expert advice to
• the media
• doctors, dietitians, caterers and food producers
• authorities dealing with food labeling, additives, school meals and meals and other public health issues

The Society is relied on for
• the authoritative nutrition manual, Plant Based Nutrition and Health
• the regularly updated Animal Free Shopper
• the trusted Sunflower trademark on animal products

Free information pack from The Vegan Society
7 Battle Road, St.Leonards on Sea, East Sussex TN377AA
Tel 0845 458 8244
Email; info@vegansociety.com
www.vegansociety.com

Veggie Thai Pineapple Fried Rice

2006-06-05T12:59:00.000+07:00

Pineapple Rice is the signature dish of Thailand, normally served in a carved-out pineapple. This menu is a vegetarian variation of this classic Thai recipe. Veggie Thai Pineapple Fried Rice easy for your cooking.

INGREDIENTS FOR VEGAN:

- 1 whole pineapple
- 3 cups cooked rice, preferably several days old
- 4 Tbsp. peanut or coconut oil
- 1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian)
- 2 shallots, thinly sliced
- 3 cloves garlic, finely chopped or pressed
- 1 green chilli, thinly sliced
- ½ cup raw unsalted whole cashews
- ½ cup frozen peas
- 1 small or medium carrot, grated
- ¼ cup raisins or currants
- 2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
- 2 tsp. curry powder
- 3 spring onions finely sliced
- 1/3 cup fresh coriander
- 1 egg (optional)

PREPARATION:

1. Slice off one side of the pineapple to remove the skin (do no cut off the leaves). Carve out the fruit from inside the pineapple. Set carved pineapple aside. (For step by step instructions, click on the link below recipe)
2. Cut the fruit of the pineapple into bite-size pieces to make 1 cup.
3. Mix 1 Tbsp. oil with the rice, using your fingers to separate chunks.
4. Place remaining oil in a wok/large frying pan and turn heat on to medium-high. Add shallots, garlic, and chilli, stir-frying until fragrant (1-2 minutes). If the wok becomes too dry, add a little stock or water 1 Tbsp. at a time.
5. Crack egg into wok, if using, and stir quickly to cook.
6. Add [veggie] fish sauce or soy sauce, curry powder, peas, carrot, and cashews. Stir-fry (1 minute).
7. Now add rice, fresh pineapple pieces, and currents. Stir to combine and continue stir frying over high or medium-high heat until the rice "dances" (you'll be able to hear it popping), 1-3 minutes).
8. Taste for saltiness. If not salty enough, add up to 2 Tbsp. more [veggie] fish sauce or soy sauce.
9. To serve, scoop rice into the carved-out pineapple. Top with spring onions and coriander.

Serve for; 4
[Source from; thaifood.about.com]

Hed Hom Rad Sod is Thai Vegetarian Food

2006-05-30T16:42:00.000+07:00

This 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]

Thai Vegetarian Noodles

2006-05-23T14:01:00.000+07:00

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;

10 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]

Being a Vegetarian with Thai Food

2006-05-19T10:18:00.000+07:00

If 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

Tofu 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]

Kin Jay Vegetarian Festival - A vegetarian feast

2006-05-17T12:13:00.000+07:00

Celebrated 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]

Fried Eggplant is Vegetarian Food

2006-05-16T09:44:00.000+07:00

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

Ingredients 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]

Braised Green Beans Vegetarian Food

2006-05-11T11:16:00.000+07:00

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:

- 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]

BBQ Tofu is Vegetarian Food

2006-05-09T11:51:00.000+07:00

This 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]

Durian is The King of Fruit

2006-05-06T10:00:00.000+07:00

Durian 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]

Smoothie Fresh Strawberry Margarita

2006-05-05T09:26:00.000+07:00

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

Ingredients 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]

Vegetarian Thai Red Curry with Eggplant

2006-05-03T10:24:00.000+07:00

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:

PASTE
- 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:

1. 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]

Thai Stir-Fried Mee Sua Noodles Vegetarian is Mee Sua Mangsawirat

2006-04-28T11:08:00.000+07:00

This is a vegetarian dish that has wonderful fresh flavor. The noodles are typically known as "Chinese" style but commonly served by street vendors in noodle soup as well as in stir fry. We like this with more garlic than suggested below, if you prefer lots of garlic try this recipe and add plenty of it.

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 versions vegan;

- 2/3 package Chinese-style noodles
- 3-4 dried shiitake mushrooms, soaked in water 30 minutes to soften
- 1/4 head fresh cabbage
- 1 spring onion
- 1/2 tsp Thai pepper powder
- 1 tbsp chopped garlic
- 3 tbsp vegetable oil
- 2 tbsp light soy sauce

Method;

1. Cook noodles in boiling water until tender; it will be just a few minutes.
2. Drain the noodles and rinse with cold water, set aside.
3. Remove stems and cut the softened mushrooms into bite-sized pieces, keeping the water in which the mushrooms were soaked.
4. Cut cabbage into large slices, cut spring onion into sections, wash and set aside.
5. Heat oil in a wok, fry the garlic until fragrant. Add mushrooms, then cabbage, soy sauce, and 4-5 tablespoons of the mushoom water.
6. Stir-fry until the vegetables are cooked. Add the noodles, stir and mix well, and serve.

Enjoy your cooking for Thai vegetarian food.

[Source from; importfood.com]

The lychee (Litchi chinensis) is Dessert Fruit

2006-04-27T10:32:00.000+07:00

The lychee (Litchi chinensis) and its relatives are some of the finest fruit from South East Asia. Although closely related, the ecological requirements of the fruit differ. The lycheees are the most popular Chinese dessert fruit, and is extensively grown in the sub-tropical south east, where it has been cultivated for well over a thousand years. The fruit originated either there, or in the ancient kingdom of Annam which is now central Vietnam.

The lychee is a distant relative of the akee. Lychee seed contain parts of hypogynies like those found in the akee. They, and presumably the seed of near lychee relatives, are toxic and should never be consumed.

Lychees may be dried within their shells. The sun dried lychee is well known as lychee-nut and this was the only form in which lycheees were available prior to about 1950. In taste and texture these are similar to a date. Canned lychees are readily available.
Lychees are harvested during early summer. Lycheees are premier dessert fruit and are usually eaten fresh.

[Source from; www.proscitech.com.au

Kiwi Fruit History

2006-04-26T11:51:00.000+07:00

Kiwi fruit, Actinidia chinensis, was formerly known as the Chinese gooseberry. Surprisingly, although it is associated with New Zealand, kiwi fruit actually originated in the Chang Kiang Valley of China. The Chinese used it as a tonic for children and women after childbirth due to its high nutritional value, but never truly enjoyed it as a fruit.

It was first exported from Asia as an ornamental vine, perfect for arbors, in the early 1900s. The kiwi fruit arrived first in 1904 in the United States and later in 1906 found its way to New Zealand. Yet it was the New Zealanders who recognized the potential of this succulent fruit and began cultivating it for commercial profit.

Due to novelle cuisine movement of the 70's, the kiwi fruit gained great popularity in the USA. New hybrids include the baby kiwis, which are green, smooth, about the size of table grapes, and eaten much like them. Today, California provides 95 percent of the US crop. Out of the four main varieties, the most popular is the "Hayward," a variety developed by New Zealand horticulturist Hayward Wright. Luckily, the opposite growing season of New Zealand makes kiwi fruit available year-round in the Northern hemisphere.

[Source from; homecooking.about.com]

Buddha's Delight is Thai Vegetarian Food

2006-04-24T15:19:00.000+07:00

A special food to help get your Yin/Yang in better balance. This menu for Thai vegetarian food and most famous of Thailand, it’s easy for cooking and delicious. Especially popular during the Chinese New Year, And use in period Kin Jay festival. That is good idea for Vegan.

Ingredients version for vegan;

- 15g. (1/2 oz.) dried bean curd skin sticks
- 1/3 cup (15g./1/2 oz.) dried tiger lily bulbs
- 3-4 tbs. (15 g.) dried wood ears (black fingers)
- 10 g. (1/4 oz.) dried black moss
- 50 g. (2 oz.) bamboo shoots
- 50 g. lotus root
- 50 g. straw mushrooms
- 4 tbs. oil
- 1-1/2 tsp. salt & sugar
- 1 tbs. light soy sauce
- 1 tsp. cornstarch mixed with 1 tbs. cold water
- 2 tsp. sesame oil for garnish

Directions;

1. Soak dried veggies separately in cold water overnight or in warm water for at least an hour.
2. Cut bean curd sticks into short lengths and cut bamboo and lotus root into small slices. Heat wok.
3. When hot put in half the oil and wait until it smokes.
4. Stir fry all dry veggies with a little salt for one minute.
5. Remove vegetables from wok and set aside.
6. Add and heat remaining oil and stir-fry rest of the veggies with salt.
7. Add partly cooked dry veggies, sugar, soy sauce, stirring constantly.
8. If it dries out add a little water.
9. When cooked add cornstarch mix. Garnish with sesame oil and serve immediately.

Serving for; Makes 6 Servings
Nutritional information per serving; 136 calories / 1.3 grams of fat

Enjoy your cooking for Thai vegetarian food.

[Source from; asiarecipe.com]

May Kaidee's Vegetarian Restaurant in Thailand II now open!

2006-04-21T09:04:00.000+07:00

May Kaidee's Vegetarian restaurant at Bang Lam Phu area and Khao Sarn Road in Thailand.

Address; 33 Samsen Road (Soi 1)
On the floors above the restaurant, she also will be offering 11 guesthouse rooms and Thai massage in a beautiful large air-conditioned sala.

Closed for renovations (March-June 2006)
May Kaidee's Vegetarian Restaurant (original)
Located nearby, in Bang Lum Phu but has moved to the opposite side of the alley.

Address: 117/1 Tanao Rd., Bang Lam Phu, near Khao Sarn Rd.
Opposite end than the police station, then cross road to alley.

Note: Make sure you are at "Mai Kaidee's"- there are many copies popping up nearby, but they're not comparable!

Open Hours are from 9am - 11pm daily.

Welcome to May Kaidee's Vegetarian Restaurant is good for health

[Source from; www.maykaidee.com]

Sweet Sticky Rice with Durian is Thai Dessert

2006-04-20T09:19:00.000+07:00

Durian is the smelly fruit that originate from Borneo, and the name Durian is believe from Malaysian meaning spines, because of the spikes on the outer fruit. It's the most expensive, and the most sought after fruit in Asia. You can find durian plantations in one of Thailand.
Although it's a dessert recipe, this is very filling and could be served as a main course. Sweet sticky Rice with durian is optional. It’s easy for Thai vegetarian cooking. This menu is use for period Kin Jay festival.

Ingredients for vegan:

- 2 cups un-cook jasmine sweet rice. Rinse.
- 1 cup water.
- 1 large can of coconut milk.
- 1/2 lb or 1 piece frozen, seedless "Fresh Durian" pulp. Thaw.
- 1/2 Teaspoon salt.
- 1 teaspoon vanilla extract.
- 2/3 cup palm sugar. Prefer Chau Doc brand. (You may substitute with regular sugar.)

Procedures:

1. Cook sweet-rice with one-cup water and vanilla extract in the rice cooker.
2. When sweet-rice cooked. Separate rice with spatula. Place in a large bowl and set a side.
3. While the sweet rice cooking. Pour coconut milk in a cooking pot and cook over medium heat.
4. When the coconut milk boiled, add sugar, salt and Durian. Stirs,
Simmering till the sauces reduce.
5. Immediately pour the sauce over cooked sweet rice. Mix well.
6. Serve either warm or cool.

Enjoy eating your cooking for Thai recipes vegetarian food.

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

Red grapes Fruit is Vegetarian

2006-04-19T11:40:00.000+07:00

The secret to the health benefits of red wine lies in the skin of the red grapes fruite. And it has more nutrition for health. The grape skin is packed with a group of anti-oxidants called falconoid, which reduce the risk of cardiovascular disease in three different ways: by reducing levels of "bad" LDL cholesterol, by increasing levels of "good" HDL cholesterol, and by reducing blood clotting.

Other research suggests that resveratrol, an anti-oxidant found in red grape skin, also has anti-cancer properties. Meanwhile, in Spain, scientists recently concluded that people who drank two glasses of red wine a day had 44 per cent fewer colds than teetotalers. If you do prefer to consume your red grapes as wine, dry reds contain the highest levels of anti-oxidant falconoid, with cabernet sauvignon topping the list in a recent study. This fruit is a good health for vegan.
[Source from; www.smh.com.au]

Thai Sweet Sticky rice with mango is Thai Vegetarian Food

2006-04-18T11:22:00.000+07:00

Thai sweet sticky rice with mango is a marketplace favorite and not to be missed if you visit the country! If you take a trip to Thailand don't miss this very popular hawker (marketplace) Thai food! A very sweet treat you'll absolutely love. Be sure to start sticky rice with a mango that's nice and ripe, with a slight gives to the touch. The flesh should be bright and yellow.

Although it's a dessert recipe, this is very filling and could be served as a main course. The Sticky rice with mango is optional. It’s easy for Thai vegetarian cooking. This menu is use for period Kin Jay festival.

Ingredients for vegan version;

- 2 cups sticky rice
- 2 cups coconut milk
- 1 cup sugar
- 1/2 teaspoon salt
- 3 ripe mangoes, cut into thick slices
- 1 tablespoon toasted sesame seeds
- 1 tablespoon tapioca starch
- 1 tablespoon sugar
- 1/4 teaspoon salt

Method;

1. Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil.
2. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary).
3. Immediately after sticky rice is cooked and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour and let cool.

Topping;

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds.

Enjoy your cooking for vegetarian Thai dessert.

[Source from; importfood.com]

Green Papaya Salad is famous Thai VegetarianFood

2006-04-17T11:48:00.000+07:00

Green papaya salad is the most popular dish among women in Thailand according to a survey I heard on TV there. It is a Northeastern food that is eaten with sticky rice. Your favorite vegetarian Thai food are Som Tam. 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 vegan version;

- 8-12 Thai chilies (bird peppers), each cut into 3-4 segments
- 8 cloves garlic, peeled and cut each into 2-3 pieces
- 4 cups julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
- 1 cup cut long beans - 1 1/2-inch-long segments
- 1 julienned carrot
- 1/4 cup tamarind juice the thickness of fruit concentrate
- Juice of 2-3 limes, to taste
- 2-3 Tbs. soy sauce, to taste
- 2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
- 2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
- 1/4 cup chopped unsalted roasted peanuts

Preparation:

1. Prepare the ingredients as indicated. Make tamarind juice by starting with 1 Tbs. of compressed tamarind in 1/3 cup of warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard. Add more tamarind or water as necessary to make 1/4 cup of concentrate.
2. Divide the ingredients into two batches and make each batch as follows. Using a large clay mortar with a wooden pestle, pound the garlic and chilies to a paste. Add the long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chilies and garlic.
3. Add the tamarind and lime juice, soy sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts.

Serves for; 6-8

Enjoy eating your cooking for Som Tam Thai vegetarian food.

[Source from; www.thaifoodandtravel.com]

Palak Paneer ; Indian Vegetarian Recipes

2006-04-12T09:40:00.000+07:00

Palak Paneer is Spinach with Cottage Cheese. Palak Paneer made from Fresh spinach leaves blanched, pureed and then cooked with spices, deep fried cottage cheese cubes and cream. This menu is Indian vegetarian recipes for vegetarian and most famous of India, it’s easy for cooking and delicious. It has for sale in Indian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 600 grams (about 24 oz.) tender spinach washed
- 2 green chillies chopped
- 2 cup(s) cottage cheese cubes
- 2 tablespoon(s) ghee (clarified butter) / butter / oil
- 1 teaspoon(s) cumin seeds
- 1 tablespoon(s) finely chopped garlic
- 1 tablespoon(s) finely chopped ginger
- salt to taste
- 1 tablespoon(s) lemon juice
- 2 tablespoon(s) cream
- lots of finely chopped fresh coriander to garnish

Method;

1. Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chilies.
2. Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
3. Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
4. Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
5. Garnish with chopped fresh coriander.

Serves for: 4
Cooking time (approx.): 7 minutes
Style: North Indian Vegetarian
Serve hot with: white rice or Indian bread (Roti, Chapati, Pooris).

Enjoy eating your cooking.

[Source from; www.syvum.com]

Spinach Vegetable Pizza is Vegetarian Food

2006-04-11T09:03:00.000+07:00

This menu is Spinach Vegetable Pizza for vegetarian; it’s easy for cooking and delicious. Moreover, it isn’t cholesterols for food. That is good idea for vegan pizza.

Ingredients use vegan versions:

1 vegan pizza crust: make your own, or buy at a natural food store
- 1/2 cup diced tomatoes
- 5 oz. spinach
- basil and parsley to taste
- 4 cloves of garlic, minced
- 1/4 cup of vegan parmesan
- 1/2 teaspoon salt
- 8 thin slices of sweet potato
- 8 pieces of broccoli
- 1/2 red pepper, sliced
- chopped onion to taste
- 4 oz. shredded vegan mozzarella
- 2-3 oz. crumbled silken tofu, lightly marinated in oil and vinegar

Directions:

1. Preheat oven to 450.
2. Steam the sweet potato slices and broccoli for five minutes.
3. Meanwhile, blend the tomatoes, spinach, herbs, garlic, parmesan, and salt, a blender makes a smoother sauce, but you can hand-mix if you prefer.
4. Spread the sauce atop the pizza crust.
5. Layer on the steamed sweet potato, then tofu, half the soy cheese, broccoli, pepper, onion, and finally the rest of the cheese.
6. Bake for 8-10 minutes.

Serves for: 2-3
Preparation time: around 20 minutes

Enjoy eating your cooking for Vegetarian food.

[Source from; vegweb.com]

Thai stir-fried pumpkin, "Pad Phuk Tong" is Vegetarian Food

2006-04-06T10:05:00.000+07:00

Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American Halloween-style field pumpkin. Pad Phuk Tong, This menu is Thai food for vegetarian. It’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use for vegan;

- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 1 cup tofu
- 1.5 cup bite-size pieces of peeled pumpkin
- 2 eggs
- 1 tablespoon oyster sauce can use vegetarian if you prefer
- 1 tablespoon light soy sauce
- 1 tablespoon Golden Mountain seasoning sauce
- 1 teaspoon sugar
- 1/4 cup chicken stock or vegetable stock
- 1/2 cup 2 inch length green onion

Method;

1. Heat the oil in a wok until very hot. Add garlic, stir-fry until golden brown.
2. Add tofu and sauté until cooked. Add pumpkin, stock, oyster sauce, soy sauce, seasoning sauce and sugar.
3. Stir together and cover for 3 minutes or until pumpkin is almost done.
4. Break the eggs into the wok and stir, add green onion, remove from heat.
5. Serve with fresh steamed jasmine rice.

Enjoy your cooking for Thai vegetarian food.

[Source from; importfood.com]

Thai Spring Roll Recipe - Vegetarian

2006-04-04T23:40:00.000+07:00

This favorite vegetarian Thai recipes are Thai Spring Roll. This menu for Thai vegetarian food and most famous of Thailand, it’s easy for cooking and delicious. Moreover, it no fat. And then this Thai food use in period Kin Jay festival. That is good idea for Vegan.

Ingredients Spring Rolls for vegan:

- 300 grams of spring roll sheets
- 25 grams glass noodles (also known as mung bean noodles)
- 3/4 cup mashed, boiled hulled mungbeans
- 1 cup shredded cabbage
- 1/4 tsp white ground pepper (Rocket brand)
- 1 cup bean sprouts, root tips removed
- 1 1/2 tbsp. light soy sauce(thin soy sauce)
- 1 tbsp chopped garlic
- 1 tbsp vegetable oil for frying the garlic
- 2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
Vegetable oil for frying the spring rolls.

Preparation:

1. Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce.
2. Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry. Then remove from the pan and allow to cool.
3. Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste.
4. Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.

Spring Roll Sauce:

- 1/4 cup vinegar
- 1/4 cup sugar
- 1 tbsp. salt
- 2 tsp tapioca flour
- 1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilie)

Preparation:

- Mix together all ingredients.

[Source from; www.templeofthai.com]

Thai Bananas in Sticky Rice, "Khao Tom Madt"

2006-04-03T15:35:00.000+07:00

Khao Tom Madt or Thai Bananas in Sticky Rice is local famous Thai Food, in every Thailand city and village. This menu for vegetarian and most famous of Thai food. The people know and love “Khao tom mad”. It's a vegetarian food too, so according to our sources it may be impossible to find a Thai person that does not like eating it.

Although it's a dessert recipe, this is very filling and could be served as a main course. The black beans are optional. It’s easy for cooking. And then use in period Kin Jay festival.

Ingredients for vegan;

- 1 2/3 cups sweet (glutinous) rice
- 2 cups coconut cream
- 4 tablespoons sugar
- pinch of salt
- 8 ounces dried black beans
- 4 small bananas, halved
- 8 pieces banana leaf or aluminum foil, 6" x 10"

Method for cooking;

1. Soak the glutinous rice in water overnight, then drain. If you want to include the black beans soak them overnight also and boil until soft. Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed.
2. Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon.
3. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed. This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let cool.
4. Put a small amount of rice on a banana leaf and mix with black beans. Place a banana on top, cover with more rice and beans, the fold up the leaf and tie securely. Repeat until all bananas are used up.
5. Steam 15 minutes, cool, unwrap and serve.

Enjoy your Thai vegetarian food.

[Source from; importfood.com]

Thai Vegetarian Green Curry

2006-04-01T13:20:00.000+07:00

Your favorite vegetarian Thai recipes are Thai Vegetarian Green Curry. This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. You can conveniently purchase authentic, quality ingredients imported from Thailand. Moreover, it no fat. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan;

- 1 cup firm tofu, cut into 1/2 in squares
- 1-2 tablespoons green curry paste
- 1 1/2 cups coconut milk
- 1 green bell pepper, cut into thin strips
- 1/4 cup green peas, fresh or frozen
- 1/2 cup bamboo shoots
- 1 medium carrot, cut diagonally
- 3-4 small green squash, sliced
- 2 tablespoons dark sweet soy sauce
- 1 cup fresh bean sprouts

Method for cooking;

1. Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins.
2. Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots.
3. Cook for 5 to 10 mins.
4. Serve with jasmine rice.
5. Garnish with chopped shallots.

Enjoy your cooking for Thai Vegetarian food.

[Source from; importfood.com]

Tofu Carrot Salad; Vegetarian Food

2006-03-31T11:45:00.000+07:00

Tofu Carrot Salad - this menu 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:

- 4 cups shredded carrot
- 1/4 cups raisins
- 6 oz canned crushed pineapple, drained
- 8 oz Soft 1% fat Tofu
- 3 Tablespoons fresh lemon juice

Directions:

1. Blend Tofu with lemon juice in blender until creamy.
2. Mix together in large bowl, shredded carrot, raisins and pinapple.
3. Add Tofu/lemon juice mixture and mix together.
4. Let chill in refrigerators for 15-30 minutes before serving.

Serves for: 8

Preparation time: 10 minutes

Enjoy your cooking vegetarian food.

[Source from; vegweb.com]

Matar Gajar ka Salad is Indian vegetarian food

2006-03-30T14:35:00.000+07:00

Matar Gajar ka Salad is Indian vegetarian food; you can call name’s Green Peas and Carrot Salad. Green peas (called Matar) and carrots (called Gajar in India) are seasoned with herbs to give this light and nutritious dish. This menu for vegetarian and most famous of India, it’s easy for cooking and delicious. It has for sale in Indian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan:

- 2 big carrot(s) chopped
- 1 cup(s) green peas shelled
- 1 big onion(s) finely chopped
- 1 green chills(es) crushed with salt
- a few mint leaves chopped.
- salt, pepper and lemon juice to taste.
- fresh coriander or parsley to garnish

Preparation:

1. Boil the carrots and peas with water on medium / low heat for about 5 minutes or till they are cooked but firm. Cool.
2. Now add the chopped onions, chilies, mint leaves, salt, pepper and lemon juice. Mix well.
3. Garnish with finely chopped fresh coriander / parsley.

Serve cold.
Serves for: 4
Cooking time (approx.): 5 minutes
Style: North Indian Vegetarian

Enjoy your cooking for Indian vegetarian food.

[Source from; www.syvum.com]

Indian Vegetarian Recipes; Palak Soup

2006-03-29T13:16:00.000+07:00

Palak Soup is Creamy Spinach Soup. This menu for vegetarian and most famous of India, it’s easy for cooking and delicious. It has for sale in Indian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan:

- 4 cups spinach leaves
- 2 cup(s) water
- 1 onion(s) chopped
- 1 cup(s) milk
- 2 tablespoon(s) plain flour (maida)
- 1 tablespoon(s) fresh cream
- 2 tablespoon(s) butter
- salt and pepper to season

Preparation:

1.Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
2.Heat the butter in a pan. Add the chopped onions and sauté on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
3.Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).
4.Add the fresh cream just before serving.

Serves for: 4
Cooking time (approx.): 14 minutes
Style: Indian Vegetarian
Serve hot with: cheese crackers.

Enjoy for vegetarian your cooking.

[Source from; www.syvum.com]

Tofu Pad Krapao sai hed; Thai Food

2006-03-28T18:23:00.000+07:00

Tofu and Mushrooms in creamy basil with chilies recipe. Your favorite vegetarian Thai meals are Tofu Pad Krapao sai hed. This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. Moreover, it no fat. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan:

- 2 cakes of yellow tofu
- 300 grams rice straw mushrooms
- 5 chilies
- 10 gloves of garlic
- 1 tsp. salt
- 1 cup holy basil leaves
- 2 spur chilies
- 1/2 cup vegetable oil
- 1 tbsp light soy sauce
- 1 tsp sugar
- 5 tbsp water

Preparation:

1. Pound the chilies, garlic cloves and salt in a mortar until ground
2. Wash the mushrooms and cut them into halves
3. Cut each tofu cake into quarters and cut those quarters into thin slices
4. Heat the oil over medium heat and when hot, fry the tofu until golden
5. Remove all but app. 3 tbsp of the oil and fry the chilly - garlic mixture until fragrant.
6. Add the mushrooms and tofu and stir and turn for a minute
7. Add the water and cook until tender
8. Slice the spur chilies and add them together with the basil leaves
9. Season to taste with soy sauce and sugar.
10. Serve the Pad Krapao Tho-Hu sai Hed hot.

Enjoy your cooking version vegetarian.

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

Vegan Chocolate Frosting

2006-03-27T11:49:00.000+07:00

Dessert menu is Chocolate Frosting for vegetarian, it’s easy for cooking and delicious. Moreover, it no fat. That is good idea for Vegan.

Ingredients use vegan versions:

- 1 cup margarine
- 4 cups sugar (make your own if you want - blend sugar and cornstarch)
- 2 tablespoon vanilla
- 4 tablespoon soymilk
- 1/2 cup cocoa powder ( or more)
- dash of salt

Directions:

Margin should be at room temperature when being placed in bowl. Blend until mushy, and then add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You can add in more soymilk to make it a bit smoother but not too much. Spread on cake and enjoy.

Serves for: 1

Preparation time: 10 min

Enjoy your delicious cooking.

[Source from ; vegweb.com]

Tom Kha Hed; Mushroom Coconut soup recipe

2006-03-24T10:28:00.000+07:00

Your favorite vegetarian Thai meals are Tom Kha Hed. This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. Moreover, it no fat. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegetarian:

- 1 cup rice straw mushrooms
- 1 cup angel mushrooms
- 2 cups cabbage
- 1 tomato
- 3 lemon grass stems cut into 1 cm parts
- 1/2 cup of galangal slices
- 4 kaffir lime leaves
- 1 tbsp. sugar
- 2 tbsp. salt
- 3 tbsp. lime juice
- 2 tbsp. light soy sauce
- 1 bush chopped coriander
- 9 bird chilies
- 6 cups of coconut milk

Preparation:

1.Clean and wash the mushrooms and cut in half.
2.Wash cabbage and tomato and cut into bite sized chunks.
3.Place the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly.
4.Add the galangal, lemon grass, torn kaffir leaves and boil for a minute.
5.Add cabbage, mushrooms and tomato, and use salt, sugar and the chili to season to taste.
6.Before serving hot, sprinkle with coriander.
7.Add the crisp fried chilies or crushed fresh chilies and sprinkle with chopped spring onion.
8.Serve the Tom Kha Hed hot.

Enjoy eating for your cooking.

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

Tom Yam Hed; spicy sour Mushroom soup recipe

2006-03-23T11:53:00.000+07:00

Your favorite vegetarian Thai meals are Tom Yam Hed. This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. Moreover, it no fat. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegetarian:

- 500 grams mushroom
- 3 cups of water
- 1 lemon grass stem cut into small pieces
- 3 slices of galangal
- 3 kaffir lime leaves
- 3 tbsp. light soy sauce
- 3 tbsp. lime juice
- 10 hot chilies, fresh or dried, fried crisp
- 1 chopped spring onion

Preparation:

1. Clean and wash the mushrooms and cut into half if big.
2. Bring water to a boil, add the galangal, lemon grass, torn kaffir leaves and the mushrooms.
3. When the mushrooms are tender, add the soy sauce and remove from heat.
4. Add lime juice until source and salt taste is in balance.
5. Add the crisp fried chilies or crushed fresh chilies and sprinkle with chopped spring onion.
6. Serve the Tom Yam Hed hot

Enjoy your vegetarian cooking.

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

Pad Thai / Phat Thai- fried rice noodles recipe

2006-03-20T10:36:00.000+07:00

One of Thailand's best known noodle dishes.This Thai food menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. Moreover, it no fat. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use for vegan;

- 100 gram flat rice noodles
- 2 shiitake mushrooms
- 4 vegetarian shrimp
- yellow tofu
- 1 tbsp. shredded carrots
- 1/4 cup bean sprouts
- 1 tbsp. dried, pickled chinese radish
- 1 chinese kale
- 1 tbsp. ground roasted peanuts
- 2 tbsp. sugar
- 1 tbsp. vinegar
- 2 tbsp. light soy sauce
- 1/2 cup water
- 2 tbsp. oil

Preparation for:

1. Wash all vegetables well.
2. Cut the kale into short lengths and remove hulls and root tips from the - ean sprouts.
3. Heat oil in a wok over high heat and add the shiitake mushrooms, radish, kale and carrot and stir fry for several minutes.
4. Add the remaining ingredients and continue to stir fry until done.
5. Serve the Pad Thai with lime wedges, ground roasted peanuts and bean sprouts.

Enjoy your favorites Thai food for your meals.

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

Get started with vegetarianism

2006-03-17T14:26:00.000+07:00

We all have in our hands the chance to prevent thousands of stories with a tragic end by choosing an animal-free diet and lifestyle! Most of the animals confined and killed each year endure this plight because of the demand for their flesh.

Becoming vegetarian (maybe it call Vegan) is the change animals foods need to turn this sad reality into something from the past. And we should not be put off by the thought of our diet becoming boring and unpalatable, or even unhealthy. Nothing could be farther from reality!

Vegetarianism offers lots of possibilities for delicious dishes of all kinds. And it can provide us with all the nutrients we need, while helping us to avoid many of the health problems associated with animal-based diets.

[Source from ; www.rightsforanimals.org]

Vegetarian and Vegan fast food is speedy Meals

2006-03-16T11:38:00.000+07:00

Some well-meaning vegans have chosen to ignore the fast-food market because of its emphasis on fried animal flesh, but the bottom line is this: In order to convince meat-eaters to stop eating animals, vegetarian options must be convenient and available in the places where meat-eaters munch. There will never be vegan or vegetarian options at fast-food chains unless vegetarians and vegans support them. Some of us never thought that we’d see the day when Burger King offered veggie burgers, but now that it does, the millions of carnivores who eat there can see that choosing meatless meals is easy and tasty. This is a huge step in the right direction.

People who travel frequently know that fast food is often one of the only options. Gone are the days when vegetarians fast food on the go were limited to mini-mart snacking and cookies! With the support of consumers’ demand for cruelty-free options, we can make sure that meat-eaters have no excuse for downing that cholesterol bomb in a bun.

Quick Picks Vegetarian and Vegan fast food

To keep up with the times, McDonald’s is offering a McVeggie burger in California and New York City. This is a trial run, and support for this tremendous addition is vital so that the rest of the world can also have access to this quick, animal-friendly burger. No animals were harmed for this burger—talk about a “happy meal”!

Head to Wendy’s for a plain baked potato, Deluxe Garden Salad (ask for “no cheese”) with the red Italian dressing, or French fries. You can also ask for a veggie sandwich, which includes everything that would normally be on the burger except the meat—there’s even a button for it on the cash register.

If you stop at Roy Rogers, you’ll find baked potatoes, sides of veggies, and a salad bar. And their mashed potatoes are vegan if you forgo the gravy.

The French fries, hash-brown nuggets, breadsticks, English muffins, and CrissCuts at Carl’s Jr. are all vegan. In the restaurant, there is an all-you-can-eat salad bar that offers a variety of fresh vegetables and a three-bean salad that can be topped with fat-free Italian dressing. Carl’s Jr. also offers Great Stuff™ baked potatoes, which can be ordered with all-vegetable margarine.

Swing by a Petro truck stop, and you’ll find the Iron Skillet restaurant, where you can refuel with the stacked salad bar and spaghetti with meat-free sauce.

Backyard Burgers, a restaurant chain in the South and the Midwest, offers a delicious garden veggie sandwich.

The Grilled Portobello Mushroom Sandwich and Boca Burger are vegan at Cheeburger Cheeburger, which can be found throughout the Midwest and the South and on the East Coast.

Burger King’s new BK Veggiea flame-broiled vegetarian burger—enjoyed a successful introduction. Each time a Burger King customer sees “BK Veggie” it is a reminder that “having it your way” doesn’t have to mean taking a bite out of Bessie.

Chipotle offers the Vegetarian Fajita Burrito, but be sure to order the black beans because the pinto beans are cooked with bacon.

You have several vegan options at Hard Times Café, including the Café Veggie Burger and the Veggie Chili. Be sure to tell your server that you don’t want any dairy products in your Veggie Chili.

Harvey’s, with locations in Canada, offers the vegan Veggie Burger.

Several of Taco Bell’s dishes can be veganized simply by deleting a few ingredients. The 7-Layer Burritos can be vegan with five layers—just forgo the cheese and sour cream. The tacos, nachos, and Mexican pizzas are vegan when you ask the cashier to hold the meat, cheese, and sour cream.

Houston’s offers a veggie plate and the Vegetarian Burger. Just be sure to order the burger on vegan bread.

The Garden Po’ Boy, the Portobello Wrapini, and the Spinach Veggie Wrap are your vegan options at Jason’s Deli. Be sure to ask about the vegan status of each of these dishes because it varies by location.

John Harvard’s offers a grilled Portobello mushroom and a veggie burger. Be sure to check the vegan status of your choice when ordering fast food.

[Source from; www.vegcooking.com]