jasphixiate ([info]bluesparklezzz) wrote in [info]vegrecipes,
@ 2003-01-23 13:10:00
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Does anyone know of any good Vegetarian Thai recipies?
Thanks in advance :)

Ive recently become addicted to Thai food, but it is jut far too expensive to go out to a Thai resturant all the time

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[info]chite
2003-01-23 11:19 am UTC (link)
There's a really good book called Real Vegetarian Thai, by Nancy McDermott. I highly recommend almost all of the recipes in it.

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[info]bluesparklezzz
2003-01-23 11:31 am UTC (link)
ill def. have to pick that up, thanks :)

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[info]paradawks
2003-01-23 12:42 pm UTC (link)
I'll second that book recommendation. She's also an entertaining writer and half the fun of the book is her descriptions of the rural Thai lifestyle and how they prepared food while she was living in Thailand.

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[info]mamajoan
2003-01-23 11:22 am UTC (link)
there are some good prefab "just add water" Thai dishes that you can get at Whole Foods and similar stores....

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[info]bluesparklezzz
2003-01-23 11:33 am UTC (link)
if only i had a wholefoods close by :\... ill have too look for those, thanks :)

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They're called...
[info]patrickwonders
2003-01-23 12:26 pm UTC (link)

The pre-fab ones are called Thai Kitchen. They come in a bright red box and I can find them even in the crustiest grocery stores here in Minneapolis, so they should be around.

They also sell just the noodles, just the jasmine rice (though you can find cheaper Jasmine rice, I'm sure), cans of coconut milk, and peanut sauces. You can make some kickin' Thai veggie stuff by just stir-frying some onions, scorching some tofu, adding some shredded cabbage, some crushed tomato, and some coconut milk with some peanut sauce for extra flavor depth. Serve it all with jasmine rice. Yummy.

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Re: They're called...
[info]realitygrrl
2003-01-23 12:37 pm UTC (link)
watch out though, they have little packets of instant rice noodles, and the lemongrass [its got something else too] isn't veg.

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[info]nynomi
2003-01-23 01:09 pm UTC (link)
Here's a delicious one I just made a few days ago:
http://www.vegetarianrecipe.com/az/CcntCrryTf.asp

Here is one I have not kitchen-tested:
Thai Vegetable Stew

Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons canola oil
2 scallions -- cut into 1-inch pieces
1 medium red bell pepper -- cut into 1-inch squares
1 small eggplant or Japanese eggplant -- peeled and cut into
1 1/2-inch cubes (1 1/2 cups)
8 tiny Thai chiles -- stems removed, or 2 serranos
3 medium garlic cloves -- peeled
1 3-inch piece of fresh galangal, or peeled
fresh ginger
2 lemongrass stalks
1 can coconut milk -- (14-ounce)
1/4 cup shoyu
2 cups water
1 small head of cauliflower or 1/2 medium head -- broken
into florets (2 cups)
1 medium zucchini, or 2 slender zucchinis -- cut into large
roll chunks
1 tablespoon minced kaffir lime leaves -- (8 leaves), or 1
tablespoon lime zest and the juice of 1 lime
2 medium carrots -- peeled and cut into thin matchsticks
1/4 pound sugar snap peas
Salt
1/4 cup roughly chopped fresh cilantro
1/4 cup basil chiffonade
1/4 cup dry-roasted chopped peanuts

Impress your guests with this authentic-tasting Thai stew. It is worth the
effort to seek out an Asian grocery store, but you can substitute for the
exotic ingredients and still come out with a good dish, Don't be put off by
the long list of ingredients; this recipe goes together easily.

The sugar snap peas are brightest if cooked only for a minute or two, so add
those at the end. If you are making the stew in advance, add the sugar snaps
when you reheat it.

Warm the oil in a medium-large pot, Dutch oven, or saucepan. Add the
scallions, red pepper, and eggplant, and saute over medium heat for 7
minutes, or until the pepper is softened.

Meanwhile, place the chiles and garlic in a food processor fitted with a
metal blade. Cut the galangal into small chunks and add. Cut off the
lemongrass stalks just above the fat part of the bulbs and discard, Slit the
bulbs and remove the hard outer layer, then cut the bulbs into 3 or 4
pieces. Add to the food processor. Process until the mixture is finely
chopped. (You can also mince everything together by hand or pound it
together in a mortar and pestle.) Add the chile mixture to the pot and cook
for a few minutes with the pepper and eggplant.

Add the coconut milk, shoyu, and water to the pot, and cover When the liquid
reaches a boil, reduce the heat to a simmer and add the cauliflower
Partially cover and cook for 7 minutes or until the cauliflower is almost
tender Add the zucchini and cook for about 5 minutes more.

Remove the lid, add the lime leaves, carrots, and snap peas, and cook for
just a minute. Season with salt to taste, then stir in the cilantro and
basil. Sprinkle with the peanuts just before serving,

KAFFIR LIME LEAVES HAVE A HARD CENTER SPINE THAT SHOULD BE REMOVED, IT'S
EASIEST TO FOLD THE LEAF IN HALF BEFORE CUTTING AWAY THE SPINE.

Galangal looks a lot like a thin-skinned ginger, but has a distinctive
flavor. Widely used in Thailand and Malaysia, it is found in Asian grocery
stores, often frozen, and is sometimes sold under the name of Khan or
Lengkuas. Its delicate floral bouquet resembles a mix of ginger, pepper, and
sour lemon. It can be chopped or pureed unpeeled because its skin is so
thin. In a pinch, substitute ginger-but be sure to peel the ginger first.

If you have dried galangal, still include the ginger Add minced ginger and 5
or 6 galangal chips to the cooking liquid. Wrap them in cheesecloth first to
make it easy to remove them at the end of cooking.

Lemongrass can be frozen or bought waterpacked, but never substitute with
dried.

Source:
"The Voluptuous Vegan - ISBN 0-609-80489-8"

I've got more but they won't fit in this comment.

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[info]nynomi
2003-01-23 01:10 pm UTC (link)
2 more recipes - neither of which I've kitchen-tested (I make red curry tofu and green curry tofu all the time but don't have the recipe online):

Tofu and Mushroon Satay with Peanut Sauce

225g/8oz smoked tofu
24 chestnut mushrooms

For the marinade:
2 tbsp veg oil
1-2 cloves garlic, crushed
half a small onion, sliced
2 tsp soft light brown sugar
2 tbsp dark soy sauce
half a lemon
1 stalk of lemongrass, crushed
a pinch of cayenne pepper

For the peanut sauce:
quater of an onion, finely chopped.
2 tbsp crunchy peanut butter
1 clove garlic, crushed
1 stalk lemongrass, finely chopped
a pinch of dried red chilli flakes
a walnut sized piece of fresh root ginger, peeled and grated
55g/2oz creamed coconut
150ml/quater of a pint of water

To serve:
cubes of cucumber, slices of raw onion and halved cherry tomatoes

1. Cut tofu into cubes about the same size as the mushrooms

2. Make the marinade: mix together the oil, garlic, onion, sugar and
soy. Squeeze in the juice from the lemon. Cut the lemon flesh and
skin (what unfortunate words) into chunks and add to the marinade.
Mix the mushrooms and tofu together and toss in the marinade. Cover
and chill for several hours, or overnight.

3. Make the satay sauce: combine all the ingredients together in a
small saucepan and simmer gently for 2 minutes, stirring all the
time.

4. Soak some wooden satay sticks in water. Preheat the grill to
high. Thread the mushrooms and tofu onto the skewers with the
pieces of lemon from the marinade. Grill for about 5 minutes on
each side until the tofu is browned and the mushrooms are tender.
Serve with the salad and the satay sauce handed separately.

----------------

Pad Thai With Tofu

Recipe By : Cooking Light Magazine, June 2002, page 192
Serving Size : 5 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.
Soyfoods Vegetables
Inspired Vegetarian--Berley

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SAUCE***
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon hot sauce -- up to 2
1 tablespoon mirin -- (sweet rice wine)
1 tablespoon maple syrup
***NOODLES***
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps -- (about 5
ounces)
1 cup grated carrot
1 garlic clove -- minced
8 ounces extra-firm tofu -- drained
and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup sliced green onion tops -- (1-inch slices)
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles -- (Banh Pho)
cooked and drained
5 lime wedges

This vegetarian version of Thailand's classic dish is spicy. If you prefer
it mild, use only 1/2 teaspoon hot sauce.

1. To prepare sauce, combine first 5 ingredients, stirring with a whisk.

2. To prepare noodles, heat oil in a large nonstick skillet over
medium-high heat. Add mushrooms, carrot, and garlic; sauce 2 minutes. Add
sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir
in lettuce and next 5 ingredients (lettuce through noodles); cook 1
minute. Serve with lime wedges.

Yield: 5 servings (serving size: 2 cups).

CALORIES 385 (29% from fat); FAT 12.58 (sat 3g, mono 4g poly 4.2g); PROTEIN
13.58; CARB 55.8g; FIBER 4.6g; CHOL 0mg; IRON 7.1mg; SODIUM 868mg; CALC 365mg

- - - - - - - - - - - - - - - -

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[info]jacquez
2003-01-23 05:53 pm UTC (link)
A bunch of people have posted some tasty-looking recipes, so I'll just tell you what I keep around in my kitchen for Thai cooking.

1. Red curry paste.
2. Coconut milk.
3. Green curry paste.
4. Garlic chili pepper sauce.
5. Sweet chili sauce.
6. Dried lemongrass.
7. Dried chilis.
8. Lime (or lime juice).
9. Jasmine rice.

With that in your pantry/fridge, and some veggies, it's really easy to throw together a Thai curry in only a few minutes, let it simmer while you cook the rice, and then have a tasty dinner. Other good Thai cuisine ingredients: cilantro, if you like it; and basil, which will really give green curries a lot of Thai flavor.

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[info]siliconesociety
2003-01-25 10:33 am UTC (link)
You might try searching on Google.com. I've always had great luck with them. I know you have several peanut sauce recipes from other comments, but I've also just posted one, myself. (On the main board.) Anyway, this recipe is courtesy of my Father. I couldn't get enough of this when I was a kid. Enjoy!

Thai Peanut Noodles
Ingrediants
1 cup fresh snow pea pods
14 ounces chantaboon rice stick noodles
3/4 cup coconut milk
1/2 cup crunchy peanut butter
1/2 cup vegetable broth
3 tablespoons thin soy sauce
2 tablespoons lime juice
2 cloves garlic -- minced
2 teaspoons palm sugar
3/4 teaspoon ground coriander
1 teaspoon ground Thai chile peppers
1 cup bean sprouts -- divided
1 cup firmly packed basil leaves -- shredded & divided
1/4 cup dry roasted peanuts -- chopped
red pepper flakes, peanuts, lime wedges

Directions
Soak rice noodles in lukewarm water for 45 minutes or longer to soften. Trim snow peas and cut in half diagonally. Bring water to a boil in a large heavy saucepan; add snow peas, and cook 45 seconds. Drain. Plunge into cool water to stop the cooking process. Drain and set aside. Whisk together coconut milk and next 8 ingredients in a large saucepan. Cook over medium-low heat, whisking occasionally, about 5 minutes or until mixture is thoroughly heated. Add snow peas, rice noodles, 3/4 cup bean sprouts, and 3/4 cup basil. Toss and place on a serving platter. Sprinkle with remaining 1/4 cup bean sprouts, remaining 1/4 cup basil, and 1/4 cup chopped peanuts.

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[info]embersofsummer
2008-09-29 05:11 pm UTC (link)
i just made this for lunch, with a few substitutions, and it was really great! mine came out very sweet and i had to swap the rice noodles for thin spaghetti because it's what i had. i'll definitely be using this one again. thank you!

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