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A Taste of Thai

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Thai Rice: How Much Do You What’s Cooking? 4

Know? 14

By Jill Nussinow, MS, RD

Find out what’s up with the Vegan Culinary Experience this month.

Thailand has an incredible variety of rice. Learn about a few of the more popular types and get Jill’s recipe for black rice pudding.

Small Bites, Big Flavors 17

By Robin Robertson

No Thai meal is complete without a few small bites that pack a wallop of flavor.

Comfort Food Fusion 20

By Madelyn Pryor

Madelyn shares some easy to make Thai recipes that are soul satisfying and fun to make.

Vegan Cuisine & the Law:

The Poop on Big Chicken 30

By Mindy Kursban, Esq. & Andy Breslin

Read about the link between climate change, water pollution, big chicken, and what’s going on in the legal world about it.

From the Garden: A Thai Kitchen Garden 33

By Liz Lonetti

Kaffir limes and other Thai staples may not always be easy to find, unless you grown them in your own garden.

Heart Healthy Thai Pizza Pies 2 2

By Mark Sutton

Pad Thai pizza and a pineapple dessert pizza? Yum! Mark takes us step by step through his pizza creation process.

Sustenance and Squirt Guns:

Gotta Love Thai Food! 27

By LaDiva Dietitian

What do Buddhism, food, and squirt guns have in common?

The Vegan Traveler: South Florida 36

By Chef Jason Wyrick

Chef Jason journeys to Jacksonville, Palm Beach, Ft. Lauderdale, and Miami. Read about his travels and the great, and not so great, food.

Marketplace 9

Get connected and find out about vegan friendly businesses and organizations.

see the following pages for interviews and reviews…

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A Taste of Thai

Features Contd.

The Lonestar Vegetarian Chili Cookoff Report 40

By Jason Wyrick

Austin is one of my favorite cities, especially when I am asked to be a chili cookoff judge there! Read about the world’s premier vegan chili cookoff.

Thai Ingredients 44

By Jason Wyrick

Check out the list of some of the more uncommon ingredients used in this issue.

Salty, Sweet, Spicy, Sour, & Bitter 50

By Jason Wyrick

The five quintessential Thai flavors need to be balanced for the perfect meal, but where do those flavors come from?

Vegan Substitutions for Quintessential Thai Ingredients 53

By Jason Wyrick

Not all Thai ingredients are easy to find outside of Southeast Asia or specialty markets. Plus, many of them aren’t even close to being vegan. Find out how to replace those flavors with kinder, easier to find fare.

Columns Contd.

Recipe Index 79

A listing of all the recipes found in this issue, compiled with links.

Making Curry Paste 80

Making curry pastes can be as complex or as simple as you want it to be.


Big Bald Mike, the Strongest Vegetarian in the World 55

With a heart as big as his arms, Mike is winning the world over and proving that vegans are powerhouses of good.

Kristin Lajeunesse of Will Travel for Vegan Food 59

Ever thought about doing a vegan roadtrip? Kristin did it and then some, visiting over four hundred vegan eateries during her year long journey.

Cheryl Durzy and John Salley of The Vegan Vine 63

Who says being vegan isn’t fun? Cheryl and John share their experiences getting The Vegan Vine line of wines off the ground.

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a b b l l e e o o f f C C o o n
a b b l l e e o o f f C C o o n
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Book Review: A Taste of Europe 65

By Jason Wyrick

Good recipes that are elegant, simple, and capture the flavors of a region.

Book Review: Vegan Eats World 67

By Madelyn Pryor

A solid book showcasing the author’s spin on world cuisine.

Book Review: Fresh from the Vegan Slowcooker 69

By Madelyn Pryor

Hot, delicious, and ready for dinner!

Book Review: Nut Butter Universe 71

By Madelyn Pryor

So much more than peanut butter and jelly.

Book Review: Vegan for the Holidays 73

By Madelyn Pryor

Tasty treats for the end of the year holidays.

The Vegan Vine Wines 75

By Jason Wyrick

Vegan wines that are great for beginners and experience wine drinkers alike.

Organic Gourmet Miso and Veggie Bouillon 77

By Madelyn Pryor

Interesting miso with low sodium options and veggie bouillon with a twist.

February 2013|3

The Vegan Culinary Experience


February 2013


Jason Wyrick


Eleanor Sampson,

Madelyn Pryor

Nutrition Analyst

Eleanor Sampson

Web Design

Jason Wyrick


Jason Wyrick


Madelyn Pryor

Jason Wyrick

Contributing Authors

Jason Wyrick Madelyn Pryor Liz Lonetti Sharon Valencik Mark Sutton Bryanna Clark Grogan Jill Nussinow Marty Davey Robin Robertson Mindy Kursban Andy Breslin



Cover Page

Jason Wyrick

Recipe Images

Jason Wyrick Madelyn Pryor Milan Valencik of Milan Photography Bryanna Clark Grogan Jill Nussinow Mark Sutton Liz Lonetti

Restaurant/Wildlife Photos Chili Cookoff Photos

Jason Wyrick

Jason Wyrick

Algal bloom, Thai basil, rice worker, water fight

GNU Free Documentation License

Black rice, curry tree, galangal, ginge r, monks, che

Public Domain

Kaffir lime, lemongrass, rice plant, novice monks,

Creative Commons

Big Bald Mike Kristin Lajeunesse Vegan Vine

Courtesy of Big Bald Mike

Courtesy of Kristin Lajeunesse

Courtesy of Cheryl Durzy

A Taste of Thai

WWhhaattss CCooookkiinngg??

W W h h a a t t ’ ’ s s C C o o

Balance is a cornerstone of Thai cooking (although to someone who can’t tolerate any heat, the balance of a Thai dish may be nowhere to be seen!). The interplay of salty, sweet, spicy, bitter, and sour floats through the cuisine, influencing every dish and every meal. I cut my teeth as a chef with Thai food, not knowing at the time that I was learning how to make one of the most refined cuisines in the world. Refined, however, belies the playfulness that also surrounds the art. It’s a cuisine that shows care in preparation and ingredients, yet there is a freedom to it, a balance to the care if you will, that is expected of Thai cooks. You do not need to add exactly seven cloves to a dish just because a recipe calls for it. You can add just what you think you need, to taste, using a recipe as a guideline and not a rule. That way of cooking is good advice in any kitchen, though it sometimes gets lost in more formalized settings.

The recipes in this issue are a bit more involved than normal. Thai dishes can have a lot of ingredients and there are rustic traditions that are time consuming, but produce outstanding meals. Don’t worry about banging out a curry with a mortar and pestle if you don’t have the time or patience. There are plenty of shortcuts talked about in the recipes and having fun in the kitchen is just as important as the finished result. Find your own balance between your patience and the art of Thai cuisine and you will have a truly spectacular meal.

Eat healthy, eat compassionately, and eat well!

and you will have a truly spectacular meal. Eat healthy, eat compassionately, and eat well! February

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Jason Wyrick Chef Jason Wyrick is the Executive Chef of Devil Spice, Arizona's vegan catering company, and the publisher of The Vegan Culinary Experience . Chef Wyrick has been regularly featured on major television networks and in the press. He has done demos with several doctors, including Dr. Neal Barnard of the PCRM, Dr. John McDougall, and Dr. Gabriel Cousens. Chef Wyrick was also a guest instructor in the Le Cordon Bleu program. He has catered for PETA, Farm Sanctuary, Frank Lloyd Wright, and Google. He is also the NY Times best selling co author of 21 Day Weightloss Kickstart Visit Chef Jason Wyrick at and

Madelyn Pryor Madelyn is a lover of dessert, which she celebrates on her blog, . She has been making her own tasty desserts for over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites and publications. She can be contacted at or

Bryanna Clark Grogan Author of 8 vegan cookbooks, Bryanna has devoted over 40 years to tasty, healthful cooking, 23 as a vegan. She was a frequent contributor and reviewer for Vegetarian Times magazine for 5 years, and, more recently, wrote and published a subscription cooking zine, “Vegan Feast”, for 5 years. She is moderator of the Vegsource “New Vegetarian” forum. Bryanna has conducted cooking workshops and classes locally (including a 5day Vegan Cooking Vacation on beautiful Denman Is.), and at numerous vegetarian gatherings in North America. Bryanna’s recipes appear in the The VegFeasting Cookbook (Seattle Vegetarian Association); on Dr. Andrew Weil's websites; in No More Bull! by Howard Lyman; and in Cooking with PETA . Bryanna also developed the recipes for the groundbreaking book, Dr. Neal Barnard's Program for Reversing Diabetes.

Robin Robertson A longtime vegan, Robin Robertson has worked with food for more than 25 years and is the author of twenty cookbooks, including Quick Fix Vegan, Vegan Planet, 1,000 Vegan Recipes, Vegan Fire & Spice , and Vegan on the Cheap . A former restaurant chef, Robin writes the Global Vegan food column for VegNews Magazine and has written for Vegetarian Times, Cooking Light , and Natural Health , among others. Robin lives in the beautiful Shenandoah Valley of Virginia. You may contact her through her website: .

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Mindy Kursban, Esq. Mindy Kursban is a practicing attorney who is passionate about animals, food, and health. She gained her experience and knowledge about vegan cuisine and the law while working for ten years as general counsel and then executive director of the Physicians Committee for Responsible Medicine. Since leaving PCRM in 2007, Mindy has been writing and speaking to help others make the switch to a plant based diet. Mindy welcomes feedback, comments, and questions at .

Jill Nussinow, MS, RD, The Veggie Queen Jill is a Registered Dietitian and has a Masters Degree in Dietetics and Nutrition from Florida International University. After graduating, she migrated to California and began a private nutrition practice providing individual consultations and workshops, specializing in nutrition for pregnancy, new mothers, and children. You can find out more about The Veggie Queen at

Liz Lonetti As a professional urban designer, Liz Lonetti is passionate about building community, both physically and socially. She graduated from the U of MN with a BA in Architecture in 1998. She also serves as the Executive Director for the Phoenix Permaculture Guild, a non profit organization whose mission is to inspire sustainable living through education, community building and creative cooperation ( ). A long time advocate for building greener and more inter connected communities, Liz volunteers her time and talent for other local green causes. In her spare time, Liz enjoys cooking with the veggies from her gardens, sharing great food with friends and neighbors, learning from and teaching others. To contact Liz, please visit her blog site www.phoenixpermacultur .

Sharon Valencik Sharon Valencik is the author of Sweet Utopia: Simply Stunning Vegan Desserts. She is raising two vibrant young vegan sons and rescued animals, currently a rabbit and a dog. She comes from a lineage of artistic chef matriarchs and has been baking since age five. She is working on her next book, World Utopia: Delicious and Healthy International Vegan Cuisine. Please visit for more information, to ask questions, or to provide feedback.

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Andrew Breslin Andrew Breslin is the author of Mother's Milk , the definitive account of the vast global conspiracy orchestrated by the dairy industry, which secretly controls humanity through mind controlling substances contained in cow milk. In all likelihood this is a hilarious work of satyric fiction, but then again, you never know. He also authors the blog Andy Rants , almost certainly the best blog that you have never read. He is an avid book reviewer at Goodreads . He worked at Physicians Committee for Responsible Medicine with Mindy Kursban, with whom he occasionally collaborates on projects concerning legal issues associated with health and food. Andrew's fiction and nonfiction have appeared in a wide variety of print and online venues, covering an even wider variety of topics. He lives in Philadelphia with his girlfriend and cat, who are not the same person.

Mark Sutton Mark Sutton has been the Visualizations Coordinator for two NASA Earth Satellite Missions, an interactive multimedia consultant, organic farmer, and head conference photographer. He’s developed media published in several major magazines and shown or broadcast internationally, produced DVDs and websites, edited/managed a vegan cookbook ( No More Bull! by Howard Lyman), worked with/for two Nobel Prize winners (on Global Climate Change), and helped create UN Peace Medal Award winning pre college curriculum. A vegetarian for 20 years, then vegan the past 10, Mark’s the editor of the Mad Cowboy e newsletter, an avid nature photographer, gardener, and environmentalist. Oil free for over 5 years and autho r of the 1st vegan pizza cookbook, he can be reached at: and

Milan Valencik Milan Valencik is the food stylist and photographer of Sweet Utopia:

Simply Stunning Vegan Desserts. His company, Milan Photography, specializes in artistic event photojournalism, weddings, and other types of photography. Milan is also a fine artist and musician. Milan is originally from Czech Republic and now lives in NJ. For more information about Milan, please visit or

Eleanor Sampson Eleanor is an editor and nutrition analyst for The Vegan Culinary Experience, author, and an expert vegan baker with a specialty in delicious vegan sweets (particularly cinnamon rolls!) You can reach Eleanor at

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A A b b o o u u t t t t h h e

AAbboouutt tthhee VVCCEE

The Vegan Culinary Experience is an educational vegan culinary magazine designed by professional vegan chefs to help make vegan cuisine more accessible. Published by Chef Jason Wyrick, the magazine utilizes the electronic format of the web to go beyond the traditional content of a print magazine to offer classes, podcasts, an interactive learning community, and links to articles, recipes, and sites embedded throughout the magazine to make retrieving information more convenient for the reader.

The VCE is also designed to bring vegan chefs, instructors, medical professionals, authors, and businesses together with the growing number of people interested in vegan cuisine.

Eat healthy, eat compassionately, and eat well.

Become a Subscriber

Subscribing to the VCE is FREE ! Subscribers have access to our Learning Community, back issues, recipe database, and extra educational materials.

Visit http://veganculinaryexperie to subscribe.

*PRIVACY POLICY Contact information is never, ever given or sold to another individual or company

Not Just a Magazine

Meal Service

The Vegan Culinary Experience also provides weekly meals that coincide with the recipes from the magazine. Shipping is available across the United States. Raw, glutenfree, and lowfat diabetic friendly options are available. Visit for more information.

Culinary Instruction

Chef Jason Wyrick and many of the contributors to the magazine are available for private culinary instruction, seminars, interviews, and other educational based activities. For information and pricing, contact us at .

An Educational and Inspirational Journey of Taste, Health, and Compassion

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Welcome to the Marketplace, our new spot for finding vegetarian friendly companies, chefs, authors, bloggers, cookbooks, products, and more! One of the goals of The Vegan Culinary Experience is to connect our readers with organizations that provide relevant products and services for vegans, so we hope you enjoy this new feature!

Click on the Ads – Each ad is linked to the appropriate organization’s website. All you need to do is click on the ad to take you there.

Become a Marketplace Member – Become connected by joining the Vegan Culinary Experience Marketplace. Membership is available to those who financially support the magazine, to those who promote the magazine, and to those who contribute to the magazine. Contact Chef Jason Wyrick at chefjason@veganculinar for details!

at chefjason@veganculinar for details! M M a a r r k k e e t


for details! M M a a r r k k e e t t p p

Current Members

Bad Kitty Creations

( ) (

Bryanna Clark Grogan ( ) Jill Nussinow, MS, RD ( )

Robin Robertson ( ) Milan Photography ( ) LaDiva Dietitian

Sweet Utopia ( ) Heart Healthy Pizza

( ) ( )

Vegan Outreach (

Non profits

Rational Animal ( www.rational

Farm Sanctuary (

The Phoenix Permactulture Guild (

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Thai Rice: How Much Do You Know?

By Jill Nussinow, MS, RD, aka The Veggie Queen

Know? By Jill Nussinow, MS, RD, aka The Veggie Queen ™ I am not a rice

I am not a rice expert which became painfully apparent as I started researching the subject. I knew that rice is a staple in Thailand and other Asian countries. Did you know that rice feeds one in three people throughout the world? And that 90 percent of the rice grown comes from Asia?

I am providing a brief overview of Thai rice. I have left a lot out here but wanted to give you a taste and some tidbits to chew on.

When I think of Thai rice, I automatically think WHITE rice: the fragrant Jasmine rice found in Thai restaurants in the US. Tr uth be told, there are many kinds of rice in Thailand. Although the most commonly eaten, and celebrated, is Jasmine, you can easily find others in your local Asian or natural food store.

The Thai people also like sticky rice: white, purple and black to use for desserts. See recipe below. Marie Simmons, author of The Amazing World of Rice cookbook, when asked about Thai rice said, “Most Jasmine rice grows in Thailand. They also grow it in Texas. Kasma Loha unchit my Thai cooking teacher hates the Texas rice. Look her up,

cooking teacher hates the Texas rice. Look her up, she knows a lot about rice.” Kasma
cooking teacher hates the Texas rice. Look her up, she knows a lot about rice.” Kasma

she knows a lot about rice.”

Kasma Loha unchit, a Thai native, and author of Thai Food and Travel website knows more about rice than most people. She offers a wealth of rice information. She points out a very important fact that likely many of us have not considered: rice being an agricultural crop is influenced by where and how it is grown. Jasmine rice from the Northeast of Thailand is not the same as the jasmine rice grown in another area (she says, jasmine rice is, therefore, not just jasmine rice:

where it is grown is very important. The Chinese know this and Thais know this, but many Americans have yet to understand the difference),

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and certainly not the same as Jasmine rice grown in Texas.

She goes on, “As for the jasmine rice grown in the much more temperate climates of Florida and Texas, you might as well forget it it simply is no longer jasmine rice. Thailand holds the patent for jasmine rice, so it’s unlikely anyway that the rice grown in these two states can claim to be true hom mali jasmine rice.”

Loha unchit also writes, “I read in a book on Thai food hist ory that Thailand has some 3,500 varieties of rice within her borders, both wild and cultivated. Wow! That’s astounding! But wait till you hear this:

The same passage reveals that there are as many as 120,000 varieties, both wild and cultivated, worldwide! Now, that’s unfathomable to the average citizen of Middle America who may know rice only in the form of Uncle Ben’s converted or that highly processed stuff called “Minute Rice”.

Thankfully, many of us know more than Loha unchit thinks. Her favorite brand of Thai rice is Golden Phoenix, available in Asian stores, usually in 5 pound or larger bags in both white and brown. I have not yet tried it because I prefer to buy organic rice from Lotus Foods or Alter Eco, or rice in bulk. I must say that imported jasmine rice is much tastier and cooks better than Ame rican rice.

Here is what Lotus Foods says about its brown jasmine rice: Considered the premium rice of choice in Thailand, the poetically named Jasmine Rice is also referred to as "fragrant rice" due to its floral aroma and flavo r. When cooked, this long grain brown rice is distinguished by its moist and tender, slightly sticky texture—the softest brown rice you may ever taste! The 10% rice bran gives our Organic Brown Jasmine Rice its light tan color and oat like flavor. It cooks in 35 minutes (and half that time in the pressure cooker). Alter Eco offers white

A Taste of Thai

cooker). Alter Eco offers white A Taste of Thai harvesting rice seedlings jasmine (Hom Mali), red

harvesting rice seedlings

jasmine (Hom Mali), red (Khao Deng Ruby Red) rice and Thai sticky purple rice which I use for dessert. They used to sell long grain Thai black rice, too.

In your favorite Asian store, you might find many more varieties of rice although they are often labeled in a foreign language so you might need to ask what they are and how to cook them. Most rice is steamed, cooking it by putting it in a container above boiling water, using a rice cooker (Thai people do not approve of this), stove top or pressure cooking.



between the

white and

colored rice,


brown, is

that the darker ones are whole grain rice. The white rice has had the outer hull and bran removed. You probably already know that I will suggest eating whole grain rice for health. I also love it for the nutty flavor and firmer textur e. Lately I have often been soaking my rice overnight or longer which makes the rice turn out better by using less water and cutting cooking time in half. Loha unchit recommends soaking for 22 hours which increases nutrition.

in half. Loha ‐ unchit recommends soaking for 22 hours which increases nutrition. black rice February

black rice

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The same cannot be said of the purple sticky rice which is, well…sticky which is why it makes such an amazing dessert. The traditional dessert is usually served with sliced mango. I like to serve it plain. You can make this Thai Sticky Rice Pudding with coconut water, as shown, or full fat or lite coconut milk for a richer dish. I cook it in the pressure cooker but you can cook it in a pot on top of the stove, if you prefer. It will take double the amount of time and need about 25% more liquid which is easily monitored during the stovetop simmering. This is a simple and tasty end to a Thai inspired meal.

The Author

and tasty end to a Thai ‐ inspired meal. The Author Jill usually makes rice once

Jill usually makes rice once a week or more, switching between Jasmine, Basmati, black, pink, and other colors of whole grain rice. Her favorite way to cook it is in the pressure cooker because it takes half the time. You can visit Jill at

time. You can visit Jill at . A Taste of Thai Purple or Black Sticky

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Purple or Black Sticky Rice Pudding Serves 6–8 This pudding can be made with purple
Purple or Black Sticky Rice Pudding
Serves 6–8
This pudding can be made with purple or black sticky
rice. It might also work with white sticky rice but I
haven’t yet tried it. They are different. The whole
grain black sticky rice has more fiber and is less sticky,
and it’s what I prefer to use. It does, though, take
about twice as long to cook but it’s worth it. This is a
special treat, especially served with fresh berr ies,
summer fruit or the more traditional mango. (I have
not yet tried making it with soaked rice so cannot
report on how it turns out.)
15 minutes for purple rice or 30 minutes high
pressure for black rice; natural pressure release
1 cup purple or black sticky rice
2½ cups coconut water or coconut juice
Pinch of salt
¼–½ cup agave or maple syrup
½ cup soy, rice or other nondairy milk
1 teaspoon vanilla extract
Combine rice, (liquid) coconut water or juice and salt
in the pressure cooker and bring to high pressure
over high heat. Lower the heat and cook for 30
minutes at high pressure. Remove from the heat and
let the pressure come down naturally.
Remove the lid, tilting it away from you and add the
agave, milk and vanilla extract. Let cool a bit. Top
with fruit, or not.
From The New Fast Food: The Veggie Queen Pressure Cooks Whole
Food Meals in Less than 30 Minutes by Jill Nussinow, MS, RD

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small bites, BIG FLAVORS

Two Celebrated Thai Appetizers

by Robin Robertson

To me, there’s nothing that quite compares to Thai food, a cuisine that features a refined blending of hot, sour, sweet, salty, and bitter to create flavors that many people find almost addictive.

Two of my favorite Thai appetizers showcase the unique flavor palette found in Thai cuisine. The first is called miang kam, which consist of a mixture of peanut, ginger, chile, and lime, all wrapped in a leaf (traditionally a wild pepper leaf) and eaten in one bite. The concentration of bold elements is like a burst of flavor fireworks in your mouth. From the pungent tang of lime, ginger, and scallion to the chile heat, coconut sweet, and peanut crunch, miang kam encompasses an ideal balance of flavors and textures that typifies Thai cuisine, all in one tiny leafwrapped package. Since wild pepper leaves can be difficult to find, I like to serve miang kam using Belgian endive leaves arranged aesthetically on individual plates with a small amount of each of the filling ingredients and sauce in the center of each leaf. Instead of Belgian endive, you can instead use baby spinach leaves or pieces of leaf lettuce.

Perhaps less exotic, but no less delicious, is the satay, another skewered appetizer that can be found on street carts and Thai restaurant menus alike. Traditionally made with meat, the preparation is a natural for vegetables such as eggplant and mushrooms. It is also sensational when made with seitan. Served with a luscious peanut sauce, satays are typically served as an appetizer, but they also make a great main dish. And like miang kam, satays are also a fun and flavorful option when entertaining.

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and flavorful option when entertaining. A Taste of Thai Miang Kam Serve this easy and unusual

Miang Kam

Serve this easy and unusual appetizer as a prelude to a Thai meal. Wild pepper leaves (bai cha plu) can be found in Asian markets, but Belgian endive or baby spinach leaves provide more accessible alternatives.

Serves: 4



½ cup shredded unsweetened coconut, toasted ¼ cup unsalted roasted peanuts

3 tablespoons tamari soy sauce

2 tablespoons palm sugar or other natural sugar

1 tablespoon minced scallion

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1 teaspoon grated ginger

½ cup water


24 Belgian endive leaves (or spinach, leaf lettuce, or wild pepper leaves)


3 small Thai chiles, cut into very thin rounds

1 fresh lime, sliced and finely chopped, including peel

½ cup roasted peanuts, crushed

½ cup unsweetened shredded coconut,


¼ cup finely minced scallion

2 tablespoons grated ginger

1/3 cup chopped cilantro leaves


Combine all of the sauce ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer for 10 minutes to thicken.

Remove from heat and set aside to cool slightly. Transfer to a blender or food processor and blend until smooth. Transfer to a small serving bowl and place on a large serving platter.

On the same serving platter, arrange the leaves and a small amount of each of the filling ingredients in a mound on each leaf. Alternatively , arrange six leaves with a mound of the filling ingredients on individual salad plates. Top each with a small amount of sauce or serve the sauce alongside in a separate small bowl.

To eat miang kam, place a filling topped leaf in your hand, top with a small spoonful of sauce, and eat it in one bite. Repeat.

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and eat it in one bite. Repeat . A Taste of Thai Vegetable Satays with Peanut

Vegetable Satays with Peanut Sauce

Satays with peanut sauce are a popular Thai appetizer. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, the satays may instead be roasted on a baking sheet in a 425 degree F oven.

Serves: 4



¾ cup unsweetened coconut milk

2 tablespoons peanut butter

1 tablespoon minced fresh ginger

1 clove garlic, minced

1 tablespoon natural sugar

1 tablespoon tamari soy sauce

1 tablespoon fresh lemon juice Spice Mix:

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon natural sugar

¼ teaspoon salt

¼ teaspoon cayenne

Satay Veggies:

2 Japanese eggplants, halved or quartered lengthwise and cut into ½inch slices

2 Portobello mushroom caps, cut into 1

inch chunks

1 large red bel l pepper, halved lengthwise, seeded, and cut into 1inch pieces


tablespoons toasted sesame oil


leaves leaf lettuce

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In a bowl or food processor, combine the coconut milk, peanut butter, ginger, garlic, sugar, tamari, and lemon juice. Blend until smooth. Transfer to a saucepan and simmer on low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.

In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.

Preheat the broiler or grill. Place the eggplant, bell pepper, and mushroom pieces in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the vegetables with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the vegetables so the spices adhere.

Thread the vegetables onto the skewers and place them under the broiler or on the grill until softened and we ll browned, 5 to 7 minutes per side.

Arrange the skewed vegetables on plates lined with lettuce leaves. Drizzle the skewers with some of the peanut sauce and divide the reserved peanut sauce among 4 small dipping bowls and place them on the plates with the skewered vegetables. Serve at once.

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The Author Robin Robertson is the author of more than twenty cookbooks, including Quick Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan Planet, 1,000 Vegan Recipes, Vegan Fire & Spice, and Vegan on the Cheap . Her latest book is entitled Nut Butter Universe: Easy Vegan Recipes with Worlds of Flavor . A former restaurant chef, Robin writes the Global Vegan food column for VegNews Magazine and has written for Vegetarian Times, Cooking Light, and Natural Health, among ot hers. She blogs regularly on her website:

and Natural Health, among ot hers. She blogs regularly on her website: . February 2013|19 .

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Comfort Food Fusion

By Chef Madelyn Pryor

I fidgeted, uncomfortable with the knowledge that I was a fraud. Unqualified and uncomfortable, I started counting the hours until the rotten tomatoes were thrown at me. The new issue of The Vegan Culinary Experience was about Thai cuisine and about all