Vegetarian Thai Tempura

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

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)

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

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

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

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 )

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

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

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

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

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)

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

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

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

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

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)

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

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

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

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.