Chances are you’ve had pat thai before and chances are it tasted good. Chances are also high that, if you had it outside of Thailand, it lacked in authenticity to some degree. As much as I hate the use of the word ‘authentic’ in food discussion and the snobbishness (not…
Mains
Vegan Panang Curry
Panang (taken from the name of the island of the West Coast of Malaysia) curry is a peanut rich and creamy red curry that is popular with Westerners. Like with all other Thai curries, this is best served alongside a simple portion of steamed white Jasmine rice. That oily sheen…
Vegan Red Curry Paste (Prik Gaeng Phet)
Red curry is not one single dish, nor is there a universal red curry paste. Personal preference and regional differences play a role in how a curry paste is made, and that isn’t even touching on variations of use to make a meal. Prik gaeng phet forms the base of…
Deep fried Burmese tohu (to hpu gyaw) salad
Following my promise to provide uses for for Burmese Tohu recipe I posted the other day, here’s a light and easy salad that’s perfect for summer. If you hate lettuce then you have the option of omitting it and dipping the fried tofu pieces in the dressing and sauce on…
Tamarind Coffee Fried Tofu
Coffee and tamarind may not appear at first thought to be a flavour combination that would play nice, but these ingredients come together beautifully in this dish. Also, this will be your new favourite way to prepare tofu. One of my greatest pet peeves in tofu preparation is that so…
Deep Fried Mexican Vegan Cheese Filled Masa Pastries
Sadly London is devoid of decent vegan Mexican food (save Mestizo and its vegan menu) and as it’s one of my favourite cuisines I frequently turn my kitchen into a masa dough snack production facility. Tacos, tamales, and quesadillas abound! Quesadillas fritas aren’t wholly dissimilar to what comes to mind…
Beer and Marmite Boulangère Potatoes
One aspect of life in England I haven’t and will likely never grow accustomed to is winter. While I’ve never been able to put my finger on exactly what it is I loathe so much about these months on this landmass, I know I dread them with an intensity bordering…
Preserved Tofu and Butternut Squash Lemon Pasta
It’s no secret just how much I love fermented foods, but despite how much I extol their virtues I realise many people don’t seek out stink when they’re hungry. I have a philosophy pertaining to food I dislike, however, and it’s that there’s always a way to enjoy something you…
Thai Banana Flower Salad
The Vegetarian Cottage is owned by a company called Spa Foods, one of Thailand’s biggest producers of faux meat products. For years I’ve been meaning to get to one of their Bangkok restaurants, but they’re all a little inconveniently located out of the city centre. Last time I was in…
Fried kraut ‘n greens potato dumplings
It’s not that I haven’t been writing recipes lately. Not going to lie here – between all the usual workload and deep frying sushi I’ve been going out lots and lots. I live about 30 miles South of London, halfway between there and the coast (Brighton), so it’s all too…
Northern Thai Chilli Tomato Dip (Nam Prik Ong)
While a traditional Northern Thai dish popular in Chiang Mai, incidentally one of my favourite cities in the world, it’s in Bangkok (my absolute favourite city in the world) where I tried this spicy gem of a dip. Normally nam prik ong is made with ground pork, and I’ve had…
Food Network Friday — Vegan Shrimp Scampi with Linguine
If you’re here in hope of finding a recipe for vegan shrimp then my apologies; you won’t find that here (although if/when I can find some konjac powder I’ll be working on that too). I came back from Singapore a few weeks ago with half a 65 litre rucksack full…
