vegetarian

Oat-Peanut Protein Cookies

Oat-Peanut Protein Cookies

I resisted the COVID quarantine baking craze for about two months before finally succumbing, but I still wanted to keep it healthy. Somebody on Instagram posted a picture of some oatmeal walnut protein cookies, without the recipe, so I did a little searching. I found some samples that had most of the right ingredients but didn't quite hit the mark of what I was looking for, so I decided to take the elements I liked and make up a new recipe.

Black Pepper Noodles

Black Pepper Noodles

Just in case you were thinking that every meal at my place is a gourmet feast, I thought I would post a recipe that represents a more typical lunch or dinner for me. Instant noodles have become something of a staple in modern Thailand, since they're quick and easy to make. During the big Bangkok floods of late 2011, it was instant noodles that supermarkets couldn't keep on the shelves, not rice.

Carrot Som Tam

Carrot Som Tam

Shredded carrot most closely matches the texture, if not the colour or flavour, of green papaya. This recipe is similar to one that has proved successful at the restaurant chain in Thailand where I used to work, and also utilizes ingredients easily found outside of the country. You can of course substitute fresh string beans for the long beans. For the photo, I left out the dried shrimp, since I don't think they add anything to the dish and didn't want to buy a big bag of them for this one dish.

Fruit Compote

Fruit Compote

This is an old recipe that I've changed and adapted over the years to accommodate what was available in Bangkok. The original recipe called for dates rather than figs, but lately the dates you can get here, in addition to being very expensive, aren't really the kind suited to this dish. Fruit Compote The original recipe also called for chopped or sliced nuts, but after trying out the ground almonds, I found I liked the cake-like texture they gave the dish.

Glass Noodles Stir-fried with Mushrooms

Glass Noodles Stir-fried with Mushrooms

Glass noodle stir-fries are a frequent feature of the curry stall. They are almost always vegetarian dishes with no meat. This recipe makes use of both shiitake and cloud ear mushrooms. Glass Noodles Stir-fried with Mushrooms To make this dish completely vegetarian, just leave out the fish sauce and use vegetable broth instead of chicken. I usually leave out the fish sauce anyway, since the soy sauce makes it salty enough for my taste.