Seeing as we both love Asian cooking it only seemed natural to experiment with ethnic vegan creations. We decided to start with a Thai inspired night. As always, we needed to choose which recipes we were going to tackle. One thing we knew for sure was that after our visit to Seattle we wanted to create our own version of the Buddha rolls we enjoyed at the Wild Ginger restaurant.
For our main dish we decided to make our Thai Peanut Stew. Now, this recipe has some history dating back to the beginning of our friendship. It is an Olive and Button original and was one of the very first recipes that made it to our collection, and happened to all ready be vegan.
Although rice is typically served with most Thai dishes, we decided to make not only coconut rice but to also experiment with a Thai inspired biscuit. In our search for inspiration we found... absolutely nothing! However, Button recalled that her mom had a traditional biscuit recipe she used to make when she was a kid and thought it would be a great idea to use it as a base for our Thai inspired biscuits. With the base recipe in hand we veganized it by swapping out the milk with coconut milk and using vegan margarine in place of butter. All that was left was to add some subtle Thai flavors. We used lime juice to compliment the coconut milk, added some cilantro “butter”, and toasted sesame seeds on top.
Although rice is typically served with most Thai dishes, we decided to make not only coconut rice but to also experiment with a Thai inspired biscuit. In our search for inspiration we found... absolutely nothing! However, Button recalled that her mom had a traditional biscuit recipe she used to make when she was a kid and thought it would be a great idea to use it as a base for our Thai inspired biscuits. With the base recipe in hand we veganized it by swapping out the milk with coconut milk and using vegan margarine in place of butter. All that was left was to add some subtle Thai flavors. We used lime juice to compliment the coconut milk, added some cilantro “butter”, and toasted sesame seeds on top.
Last but not least the final course would be a sweet, yet spicy dessert. We made Thai Rice Pudding with a strong cinnamon and ginger flavor.
This experiment was not nearly as labor intensive as the vegan Thanksgiving dinner but was equally as delicious. However, unlike Thanksgiving we all enjoyed each recipe equally but it ended up being a tie between the stew and the biscuits. How could we choose just one, they went together like bread and vegan butter!
This experiment was not nearly as labor intensive as the vegan Thanksgiving dinner but was equally as delicious. However, unlike Thanksgiving we all enjoyed each recipe equally but it ended up being a tie between the stew and the biscuits. How could we choose just one, they went together like bread and vegan butter!
If you’re new to experimenting with vegan cooking, Thai food is a great place to start. It is often already vegetarian and most of the ingredients are easily swapped for vegan friendly options. The sky is the limit with vegan Thai cooking and we have barely touched the tip of the iceberg. We look forward to sharing our future Thai-riffic creations with you again! Stay tuned for the recipes, they will be posted shortly.
Mmm nomm nommmmmm… oh excuse us! We can’t seem to stop munching… so till next time,
Olive and Button
Mmm nomm nommmmmm… oh excuse us! We can’t seem to stop munching… so till next time,
Olive and Button
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