As of this writing we’ve completed eight full-day Thai cooking classes and without fail what we’ve learned is that the curries definitely rely on salt, fat, and sugar. Because, sure… one slice of galangal might shine after you fry it in oil and extract its flavors into something that floats on the surface and is…
We’re calling this guacamole recipe “Thai Guacamole” for three reasons. First, for the very on-the-nose reason that we made in in Thailand. Secondly, it has the non-standard ingredient of “dill” (which we don’t think is dill, but sure looks like it, but tastes more like fennel—but is certainly not fennel either.) Lastly, the ingredients in…
When we first got to Thailand, we couldn’t wait to learn how to make all the different curry pastes we see in the market. And once we did we couldn’t wait to tweak the recipes to make them whole-food friendly. That’s exactly what you’ll find here. This recipe started as a fairly traditional pineapple curry…
We eat lentils every day. It started as a experiment to fend off some chronic, albeit borderline, anemia; would the high iron and protein of lentils stop the steady red-blood-cell-count decline I’d experienced over the years since going vegan? (Before you get your panties in a twist, I’m not suggesting WFPB diets are deficient; I…
We love the flavor of fresh made blue corn tortillas. Even the process is fun: we pick up a copy of our favorite hefty plant-powered book (How Not to Die works pretty well) and start the tortilla smashing process. Jason always sits in front of the oven, working the pizza stone. It’s fun. But without…