Thai Basil Fried Rice

 I changed this recipe a bit from the original. Found on Seonkyoung Longest blog.

Thai Basil Fried Rice

Ingredients

5 Garlic Cloves

1-5 Thai Chilis (Depended on spice level- I used 2)

1 medium shallot, small onion or green onions, chopped

2 Tbls Vegan oyster sauce (mushroom based)

1 Tbls spoon vegan fish sauce

1 Tbls GF soy sauce

1 Tbls palm sugar

1/4 tsp white pepper

2 Tbls vegan butter

12oz extra firm tofu, textured soy curls or vegan chicken pieces

2 vegan eggs (I used the Just Egg squares) - optional

2.5 cups cold jasmine rice

Handful of Thai basil (no it can't be regular basil)

Method

Add chili and garlic to a pestle and mortar and grind to create a paste.

Chop onion and set aside with garlic/chili mixture.

Mix sauce ingredients (vegan oyster sauce, fish sauce, palm sugar, pepper, soy sauce) together in a bowl and set aside.

Heat a wok or large skillet over a medium-high heat and add butter, faux chicken, garlic/chili mix and onion and mix for a couple of minutes until faux chicken is seared.

If using tofu instead of egg fry separately and set aside. I used Just Egg squares and just put them in the toaster and then chopped them up to add at the end.

Add vegan eggs with the faux chicken, garlic, chili, onion mixture t the wok and mix together well.

Add in cold rice and sauce and toss everything together until rice is covered in sauce.

Heat for around 3 minutes and then add in the basil and turn off the heat.

I like to serve with a side of steamed bok choy drizzled with vegan oyster sauce and sesame oil.

Notes:

You can sub faux egg with soft crumbled tofu, sprinkled with some Black Salt if you wanted to include the egg flavor but not the processed product.

For textured soy curls, dehydrate in some veggie stock before frying.

Plagoong (Spicy Thai "Shrimp" Salad)

I remember having this as a hot dish at a Vietnamese restaurant in Sydney before I went vegan. I loved the combination of the spicy, sweet and sour. This recipe adapted from Genius Kitchen. I ended up having to remove the chills because it was so spicy!

Pla Goong (Spicy Thai "Shrimp" Salad)

Ingredients

1 head green leaf lettuce, cut
1 lb faux shrimp (substitute for fried tofu, soy curls or chickpeas, drained)
1⁄2 inch gingerroot, cut into thin julienne pieces
1 small red onion, thinly sliced
2 fresh red chilies, thinly sliced
1 stalk lemongrass, thinly sliced
2 garlic cloves, crushed
1 tablespoon brown sugar/palm sugar
2 tablespoons vegan fish sauce
1⁄3 cup fresh lime juice
1 teaspoon black pepper
4 tablespoons chopped green onions
4 tablespoons chopped fresh cilantro
15 fresh mint leaves

Method

Put lettuce in salad bowls, and arrange faux shrimp/chickpeas/tofu on top.
Place ginger, onion and chilies over shrimp.
In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
Pour over salads and garnish with green onion, cilantro, and mint leaves.
Serve.

Thai Chili Basil Stir Fry

This was always one of my favorite dishes to order from Thai restaurants! If you want the fried puffy tofu they give you in the restaurants you can get it from most Asian supermarkets. It’s also good with vegan chicken (I like using soy curls like Wholesome Provisions Just Like Chicken). I made this vegan version following a traditional recipe from The World of Thai on YouTube. Like with most stir-fry recipes it's easier to have all ingredients ready to go as you need to keep it moving on the wok/pan. Serve with rice.

Thai Chili Basil Stir Fry

Ingredients

300 g fried tofu or vegan Chicken (I used soy curls)

1 cup Thai Holy Basil leaves (you must use Thai basil, regular basil won't taste the same)

15 cloves of Garlic

7 Bird's Eye Chili (this was pretty spicy so adjust for your level)

3 tbsp Vegan Oyster sauce

2 tbsp soy sauce

1/2 tbsp vegan Fish sauce

1 tbsp Palm sugar (if you don't have this you can sub with brown or granulated sugar)

4 tbsp Cooking oil

Method

 

If using soy curls or the like make sure to hydrate them with some hot water/stock prior to cooking. 

In a pestle and mortar crush the garlic and chilli to release the fragrance.

Add to a hot wok/pan with your cooking oil.

Once fragrances have been released in the wok add your "chicken" or tofu until heated through/starting to brown.

Add your sauces and sugar and stir well, letting the sugar melt and sauces mix with other ingredients.

Lastly add your basil leaves and once they wilt it is time to serve.

Remove from heat and serve with rice of choice.

 

Magic Thai Sauce

This is a fabulous recipe that I veganized from Rin S Cookbook Youtube channel. She's amazing! All her dishes are so authentic but obviously not at all vegan so I wing it where I can! This sauce is great for marinating, using as a stock, a soup or other sauce base or as a sauce alone. I threw some in the pan with my soy curls and one tablespoon was enough to beautiful flavor the whole batch (maybe 1.5-2 cups of hydrated curls). Picture at the bottom. My son loved it and he’s a picky eater! I hate them just with rice and it was such a good meal! It tastes pretty strong when you try it but a small amount spread over that much food or as a base for something and it's perfect! This makes nearly around 3/4 cup. It will keep in the fridge for at least a month although you may find it won't last that long :)

Magic Thai Sauce

Ingredients

1/4 cup vegan sugar

1/4 cup vegan fish sauce

6 Tbls tamari or GF soy sauce

1 Tbls Braggs liquid aminos

1/2 cup vegan oyster sauce or Golden Mountain seasoning sauce (you can sub with Braggs if you need to)

1/2 tsp garlic powder

1/2 tsp black pepper

Method

Add all ingredients to a saucepan and bring to a boil on a medium heat.

Once boiling lower to simmer for five minutes.

You can add a mixer of tap corn starch and 2 tsp water to thicken if you like if you're not using oyster sauce as it will help substitute the thickness but I was happy with it being liquid.

One month in fridge.

Marinated, mixed  vegetables, noodles, thai basil sauce.

 Soy curls cooked with Magic Thai Sauce

Thai Tom Kha Gai Soup (Thai Coconut Soup)

Another classic Thai recipe from RinS Cookbook that I made a vegan version of. SO GOOD! My favorite Thai soup!

Thai Tom Kha Gai Soup (Thai Coconut Soup)

Ingredients

1 stalks lemongrass, sliced
1 inch ginger sliced
1/2 cup sliced mushrooms
1/2 tomato or 5 cherry tomatoes, thinly sliced
1/2 onion thinly sliced
2 Kaffir Lime leaves cut in half
Coriander/cilantro stalks in broth, leaves for garnish (I used 1 drop doTERRA Cilantro EO)
1 green onion, thinly sliced
4 thai chilis, seeds removed and crushed whole
1 1/2 cup broth or water
2 Tbls sugar
1 Tbls vegan Fish sauce
1 1/2 cup coconut milk
1/2 cup sliced mushrooms
1/3 cup lime juice
1-2Tbls chilli oil
Extra chilli flakes for garnish


Method

Add everything in the ingredient list up to (and including)  the broth simmer for 5-6 minutes.
Add in sugar and vegan fish sauce and boil for 5 minutes (or longer if you have onion that needs to cook more).
Remove from heat and pour on the coconut milk and mushrooms and pour into serving bowl.
Pour over the lime juice and cilli oil on top or leave to side with extra chilli & cilantro leaves to garnish to taste.

Vegan Pad Thai

This is a veganized version of this traditional street Pad Thai from RinS Cookbook on YouTube. There is a little note about the ingredients list at the end. This is worth the hassle especially when you can freeze your extra sauce (it doesn't freeze completely so make sure you have a well sealed container). This really tastes amazing, completely authentic, well as authentic as you can get once you've veganized it ;)

Pad Thai
Serves 4

Ingredients

227g Pad Thai rice noodles (dried)
Vegan scrambled eggs (optional)
1/2 cup Pad Thai sauce (recipe below)
1 block extra firm or pressed tofu
1/4 cup vegetable oil
Water
1 tsp chopped garlic
1 Tbls sweet pickle radish
1/2 tsp chili flakes
2 Tbls crushed roasted peanuts
1/2 cup garlic chives or green onion
2 cups bean sprouts
1 shallot, chopped finely
Cilantro for serving
Lime wedges for serving


Method

Soak rice noodles in cold water for 45 minutes.
Chop shallots and garlic finely.
Dice or slice tofu. I baked mine first to give them a rubbery texture but you could also fry them or just add them straight in.
Remove the bottom of the garlic chives, you only want the green part.
Slice the green parts into 1 inch pieces.
Have all ingredients ready to go before starting.
Add oil on a medium heat to a wok or a large flat frying pan.
Add shallots and garlic.
Add tofu and pickled radish.
Drain your noodles and add them with a couple of tablespoons of water.
Add half of the Pad Thai Sauce and mix through then add the rest of the sauce.
Taste the noodles to make sure they are cooked if not add some more water.
Add your vegan egg if you're using it. You can scramble it before hand or you can add it to a side of the pan to cook and place the noodles over the top.
Add chilli flakes and 1 Tbls peanuts.
Add chives and bean sprouts.
Serve with cilantro, peanuts and lime wedges.

Pad Thai Sauce
(this makes around 2 cups, I freeze the extra)

Ingredients

1 cup tamarind pulp*
1.5 cup palm sugar 
1 cup vegan sugar
1 cup vegan fish sauce


Method

Add all ingredients to pan on a medium- high heat bring to a boil.
Reduce to a low heat and simmer for 10 minutes then allow to cool.

Note About Ingredients

Tamarind Pulp - You can buy this in a can but the homemade version is better and cheaper. I buy a package of tamarind paste like below and using about half the package for the above Pad Thai Sauce recipe I soak it in hot water for around 30 minutes. The ratio is around 6oz tamarind paste to 6fl oz hot water. Once the water has cooled and the paste has softened I manipulate the paste with my fingers to mix with the water.

Then I press it through a colander to remove the seeds and then again through a sieve to get just the paste. This is time consuming but worth the wait!

Vegan Fish Sauce - There are many recipes online for vegan fish sauce so if you can't buy one you can make it yourself. I was fortunate enough to still have some of this vegan fish sauce that I bought in Australia at Green Gourmet, Newtown which is amazing!! In the States 24 Vegan - Vegan Fish Sauce I've found to be pretty good (the Ocean Halo one is horrible - don't bother)

 I added a little bit of Ume Plum Vinegar which tastes like fishy salty water but not exactly fish sauce.

Palm sugar you can buy from an Asian store, it's from a different palm tree to palm oil so no endangering animals habitats :)

Sweet Pickled Radish - I had a hard time finding any recipes online that I thought were authentic because I wanted to make it myself. I bought this from an Asian store but I wasn't sure about whether or not the sugar component was vegan. I couldn't find much on whether Thailand's sugar is vegan or not. You can alternatively leave it out.

Vegan scrambled eggs - I left this part out but you could add tofu scrambled "eggs" or use Follow Your Heart Vegan Eggs.

"Beef" Tom Yum Soup

"Beef" Tom Yum

Ingredients

2 cups vegan beef chunks
4 Tbls vegan tom yum paste
2 litres water
2 cups oyster mushrooms (chopped)
2 cups pickled mustard* (drained and rinsed)
2 bunches bok choy (chopped)
2 bunches English spinach (chopped)
1 packet fried tofu
1 cup soy or broad beans (I used frozen)


Method

In a large saucepan boil water.
Once boiled whisk in tom yum paste.
Add beef, tofu, mushrooms and beans.
Turn heat down to medium and simmer for 10 minutes.
Add book choy and English spinach and simmer until wilted.
Serve by itself or with vermicelli.


*Pickled mustard is a preserved Asian vegetable perfect in soups, available from Asian groceries.

Laksa

Laksa is a spicy Asian coconut noodle soup. So yummy in the Winter! I got my vegan Laksa paste from the Cruelty Free Shop. The soup base is what's important, then just add whatever ingredients you like.

Laksa
Serves 4

Ingredients

180g Laksa paste (half the jar - this will make it medium/hot)
2 cups (500ml) veg stock
2x 400ml can coconut milk (or cream)
2 cups bean sprouts
Handful of mushrooms, chopped
1 packet vermicelli
1 block of tofu of choice, sliced
1/2 packet vegan fish balls (They have an amazing selection of vegan/gluten free mock meat at CitiSuper in Sydney Town Hall)
1 bunch chinese broccoli
1 handful english spinach


Method

In a large bowl add vermicelli and pour over boiling water. Let sit for 5 minutes.
In a large soup pan add water and boil.
One boiling whisk in laksa paste and coconut milk.
Add fish balls and tofu and turn heat down to medium.
Add vegetables (except bean sprouts) and let simmer for 10 minutes.
Drain the vermicelli.
Add vermicelli and a handful of bean sprouts to a deep bowl and ladel in laksa.
To serve you can add coriander and/or fresh lime juice.

Cashew and Chilli Jam Stir Fry

This is my lame replica of the Thai classic using the chili jam I made.

Cashew and Chilli Jam Stir Fry
Serves 4

Ingredients

1 Tbls oil
1 onion, chopped or sliced
1 packet puffy fried tofu
1 head broccoli, cut into florets
1 bunch kale (or any green leafy vegetable)
2 handfuls mushrooms, sliced
1 handful basil leaves, chopped
2 Tbls vegan fish sauce (or Braggs Liquid Amino)
2 Tbls soy sauce (I used Tamari)
8 Tbls chilli jam
1 handful cashew nuts, roasted
2 tsp sesame oil (optional)


Method

In large frying pan or wok heat the oil on a medium heat.
Saute onions until clear.
In a bowl add soy sauce, fish sauce andchilli jam and whisk together.
Add sauce, mushrooms and tofu and cook till soft.
You want the sauce to thicken and caramelise a little without going sticky.
Steam or blanche remaining green vegetables until leaves have wilted but vegetables are still crunchy.
Drain well.
Add to stir fry, mix through and turn off heat.
Stir in sesame oil and basil or add as garnish.
Serve with boiled rice.

Vegan Tom Yum Soup

This is a recipe originally from the Cruelty Free Shop newsletter but I've changed a feww things.
It was YUMMY and surprisingly filling. I got 4 decent servings out of this.

Vegan Tom Yum Soup


Ingredients

6 Tbls Vegan Tom Yum Paste
100g Vegan prawns, chopped into chunks Firm Tofu, diced
4 cups bean sprouts
1 packet of firm tofu
1 bunch english spinach, chopped (including stalks)
15 shitake mushrooms, chopped (I used dried and soaked them)
2 litres stock (or water if you prefer)
1 small packet vermicelli (thin rice noodles)
1 handful basil leaves, chopped


Method

Boil water/stock in a large sauce pan with the tom yum paste.
Add mushrooms, tofu and prawns.
Lower heat to simmer for a few minutes.
In the meantime, add boiling water to the vermicelli in a heat proof bowl and cover with a tea towel.
Add spinach and bean sprouts.
Once heated through drain the vermicelli.
Add vermicelli to your serving bowls and ladle soup on top.
Garnish with basil leaves.

Note: I found the vegan prawns and many other gluten free vegan meats at CitiSuper Asian Grocer in HSBC Centre, Town Hall, Sydney.

Panang Curry

I made panang last night with losts of green vegetables but it's really good with potato so I'm adding that to the recipe even if though I didn't use it :) Obviously what vegetables are up to you.
If you want a creamier panang then add more coconut milk/cream.

Panang Curry

Ingredients

4 Tbls Vegan panang curry paste
2 Tbls oil (I used coconut oil)
3 Tbls vegan fish sauce (I use the one from Vegan's Choice Grocer but here's a homemade one from Vegan Dad)
1 Tbls sugar
1 cup vegetable stock
400ml coconut milk or cream
4 large potatoes, peeled and chopped
1 cup frozen peas, unfrozen
1 bunch kale, washed and chopped
1 head broccoli, washed and chopped
1 packet of puffy tofu (available from an Asian grocers)
1 bunch bok choy, washed and shoppped
1 handful of english spinach, washed


Method

In a medium pot boil some water and add potatoes, boil for 10 minutes.
In a large pot cook oil and curry paste on medium until sizzling.
Add coconut milk, sugar, stock and fish sauce and bring to boil.
Add puffy tofu and peas. Once potato is done add it as well.
Simmer on a low-medium heat for 10-20 minutes.
Add other vegetables and turn off heat once the leafy vegetables are wilted and broccoli is heated through.
Serve with brown or basmati rice.

Thai Pumpkin Coconut Soup

I wanted to replicate this awesome pumpkin tom yum I had in a restaurant and this wasn't it but it was still very delicious. It made at least four main serves. Original recipe from Darlene Schmidt at About.com.

Thai Pumpkin Coconut Soup


Ingredients

8 cups vegetable stock
1 can thick coconut milk
8 Tbsp. minced fresh lemongrass (I didn't have any of this)
6 kaffir lime leaves, left whole (I didn't have any of this)
1/2 Butternut pumpkin peeled and cut into bite-size chunks
2 sweet potatoes peeled and cut into bite-size chunks
4 cups soft tofu, sliced into cubes (I used fried puffy tofu)
2 shallot, minced
6 cloves garlic, minced
2 thumb-size piece ginger, grated
4 tsp. Thai chili sauce (sambol olak)
1 tsp. turmeric
1 tsp. regular chili powder
1 1/2 tsp. ground coriander
2 tsp. ground cumin
8 Tbsp. soy sauce, to taste (use wheat-free for gluten-free diets)
3 tsp. brown sugar
4 Tbsp. fresh-squeezed lime juice
4 generous handfuls baby spinach, washed
1 cup fresh basil + 1 cup fresh coriander for toppings (optional)




Method 

Place stock in a pot over high heat.
Now add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil.
Add the pumpkin and sweet potato. Reduce heat slightly and gently boil for 6-7 minutes.
While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, chili powder, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice.
When pumpkin and sweet potato are soft enough to eat, reduce heat to low.
Now stir in the coconut milk.
Add more lime juice if it happens to be too salty or sweet. If it's too sour for your liking, add a little more sugar; also adjust the spice level by adding more chili or chili sauce. If too spicy, add more coconut milk.
Just before serving, add the soft tofu and spinach and gently stir it into the soup (the spinach will wilt instantly and the soft tofu will heat up in seconds).
Portion out into bowls and top with the fresh basil and coriander.
It's a medium spice factor. For more spice, serve with chili flakes.

Note that this soup can be served as is, or with rice or noodles.
Other Vegetables: Other veggies that can be added to this soup include: carrots, chopped red or green bell pepper, broccoli, mushrooms, and bok choy.

Thai Yellow/Red Curry with Pumpkin and Tofu



Thai Yellow/Red Curry with Pumpkin and Tofu
Adapted from a Nigella Lawon recipe
Serves: serves 4-6

Ingredients

400ml tin coconut milk
1-2 tablespoons yellow (or red) Thai curry paste (most use shrimp paste but some brands don’t – I use Ayam brand)
350ml (vegan) fish stock or veg stock
3 tablespoons (vegan) fish sauce (you can substitute with Bragg's liquid aminos or soy sauce)
2 tablespoons palm sugar or brown sugar
3 lemongrass stalks, each cut into three and bruised with the flat of a knife (I never add this)
3 lime leaves, de-stalked and cut into strips (I never add this either!)
1/2 teaspoon turmeric
1kg pumpkin (or butternut squash), peeled and cut into large-bite-sized chunks
Pak choi/bok choy or any other green vegetables of your choice  (any asian veg + frozen soy/broad beans will do)
Juice of 1/2-1 lime, to taste (I just use the lime squeeze)
Coriander, to serve


Method

Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste.
Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin.
Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash take as little as 5 minutes.
Add Tofu and any frozen veg. Add fresh stuff last. When the pak choi's wilted, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving.
Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.

Green Curry in a Hurry

This is definately a staple for us, at least once a week with whatever we have lying around. It's so quick and delicious! Adapted from a Nigella Lawon recipe.

Green Curry in a Hurry

Ingredients
Wok Oil (Seaseme Oil, Veg Oil with ginger and garlic)
2 Spring Onions – chopped
2 Tbls Green Curry Paste
1 pk Puffy Tofu (from Chinese grocery store)
1 can Coconut Milk
1 Tbls (Vegan) Fish Sauce
1 Cup Veg Stock
200g Frozen Soya Beans
200g Frozen Peas
200g Beans
Bunch Coriander


Method
Fry oil, spring onions, green curry paste. When done add coconut milk, fish sauce and stock and simmer.
Add frozen vegetables & tofu  (if you have snow peas or something add at very end or they lose their crunch). Take off heat and add coriander.
Serve with rice and lime.