dining with kittens in thailand (lonnggggg post)

Sooo while Charlotte was busy creating delicious dishes in wellington, i went to Thailand and spent some time investigating the mouth sensations there.  In the beginning it was a little difficult to figure out what was what and what was in what, but after breaking through some language barriers and finding a few really special places to dine, i was eating like a king! an animal loving king!

Thailand apparently ranks second in the world of countries that are tainted by immense animal cruelty.

but there are some great people doing some great things, like Sangduen Chailert (lek) who founded the wonderful elephant nature park in Chiang Mai, a place where people help and heal elephants rather than abuse and disempower them.  http://www.elephantnaturepark.org/

I found this website very useful: http://thaiwildorchids.com/environmental_concerns.htm

in other news there are so many cats and dogs everywhere! some look very sick and feral but the locals seem to love them anyway and feed them when they can

but now...onto the food! 

in bangkok i mostly ate the 35 baht pad thai and spring roll

what a bargain, and very delicious and simple too

im not too convinced its very healthy but it was good fuel for the adventure fire

they make it right there in front of you and as long as you specify no eggs, tofu instead of chicken, and the rice noodles they are totally vegan.  This was our favourite lady:

in Chiang Mai the food was splendid, i must admit not all of it was actually thai food, but outrageously great and brimming with health benefits none the less.  I am now planning to move there next year for a couple of months and concentrate solely on being the healthiest being i can possibly be, including studying massage, yoga all the time, and consuming only health and life affirming infused things

here are the highlights:

JUICY4U

5 Ratchamanka, Chiang Mai, Thailand

the best veggie burgers around! the first place we found avocados, after over a week of craving them.  And as the name implies they also craft magical freshly squeezed juices, my favourite was the beetroot, carrot, celery and wheatgrass.  With prayer flags, wall hangings, om symbols galore and a really friendly staff, this place quickly became my morning ritual.

DADA KAFE 

across the road from juicy4u we discovered kombucha tea at the dada kafe

(which i plan to have a go at making in the coming weeks, so stay posted for that!)

(...this site looks rather useful on doing so: http://kombuchanz.blogspot.co.nz/)

and the most delicious thing i have actually every put in my mouth: homemade peanut butter, almond milk, and cinnamon shakes. Also i must add that the mango and avocado shake was also a delight.

 AUM

 65 Th Moon Muang

on our main walking route between our lovely guest house (http://www.giantguesthouse.com/index.html) and our favourite bar we found AUM, an absolute treat. the best we had was the eggplant pizza and the avocado maki (sushi)

CHA TEA HOUSE

Moon Muang Rd., Soi 6

 and last but definetly not least, as this was my favorite place to eat of the whole trip:

the cha tea house. With an abundance of playful and well loved kittens hanging out, two genuinely warm ladies running the operation and the healthiest looking and tasting food i had the whole time, it was hard not to love this place. upstairs there is also a stomach detox massage centre and a nice low to the ground table with cushions to sit on on an elevated deck sort of thing out the front, with indoor plants and trees galore.  the most impressive of all was the summer rolls with a ginger and peanut sauce, truly delectable and only 45 baht! the two soups we tried were some of the best soups ive ever eaten, especially the simple pumpkin and coconut creme one sprinkled with black and white sesame seeds.The ginger tea tickled all my senses and gave me an immunity boost.

so that was Chaing Mai....what a special and for the most part, positive place!

here are some other random food moments from Thailand, i dont know what the places were called that we found them at, but i do know they tasted exquisite. there was pinepple and sticky coconut rice wrapped in a leaf accompanied by noodles in a simple fragrant broth swimming with perfectly cooked vegetables. there was DRAGON FRUIT..the most visually stunning fruit i have ever laid eyes on and then the yummiest samosa i have ever tried by far (with maybe only the exception of our mothers homemade miracle samosas), and believe me i have tried many a samosa.  we found these at an awesome indian restaurant in bangkok and dined here on my last night, or i should say feasted. 

so all in all i managed to remain pretty dutiful to my preferred ways of eating. but you never know, and i did eat a few veggie green curries which i found out later almost always have shrimp paste in them.

here are some websites i found useful:

http://www.enjoythaifood.com/learnthai/vegetarian.php

http://www.eatingthaifood.com/vegetarian-thai-food/

i think before i go next time i am going to do a lot more research and learn to speak and understand as much Thai as i possibly can.  Thailand is amazing, everyone should visit! i just hope that it and every other country makes some vast changes in regards to the treatment of animals. And that people traveling will think carefully and ethically about the things they partake in 

Baked Potato Bowls

here's our very own chili soup served in baked potatoes! perfect for a grey day like our's is this afternoon. enjoy!

serves 2
ingredients
for "bowl":
1 large potato
salt
olive oil

for chili (makes 2 serves + leftovers):
1 can lentils
1 can tomatoes
1-2 tsp chili powder
sprinkle of smoked paprika
1 brown onion
2-3 cloves garlic
1 veggie stock cube
juice of half a lemon
pepper, to taste
pinch of salt
tsp mixed herbs

for sour cream:
150g silken tofu
1 tsp olive oil
juice of half a lemon
2 tsp apple cider vinegar
pinch of sugar
2-3 pinches of salt


directions:
1. start by baking your potato. cut in half, drizzle in olive oil & sprinkle with salt. bake in 200 C oven for 40 minutes
2. in the meantime, whip up your chili. saute diced onion and garlic in stock cube + some water for about 3 minutes
3. now mix in lentils and tomatoes & add the seasonings
4. while you let the chili cook for ten minutes or so, create your vegan sour cream: all you have to do is blend your ingredients together until a smooth, creamy texture is reached
5. once potato halves are baked, spoon out a cavity in each, then pour in chili! top with your delicious sour cream

summer heat fajitas

another mexican dish! this time you can treat yourself to an incredibly healthy, veggie filled fajita, with an awakening burst of heat

serves 4
ingredients:
2 Tbsp olive oil
1 large clove garlic
1 onion, red or brown
1 carrot
1 capsicum
1/2 cup button mushroom
1/2 cup dried shiitake mushrooms
1/2 cup mixed green leafy veggies (silver beet, spinach, etc)
1 tsp cayenne pepper
juice of one lemon
salt and pepper, to taste
tortillas/pita pockets, enough for however many people you are feeding!
avocado, to serve

directions:
the method for this meal is very simple!
basically, you can just throw all your veggies into a frying pan
1. start with olive oil, minced garlic, and slivers of onion, cooking for 3 or so minutes by themselves
2. then slice the rest of the veggies into strips and add in!
3. add cayenne pepper, lemon juice, salt and pepper & cook for 10-15 minutes
4. warm up your tortillas, spread with avocado & pile in the filling

enjoy! probably with some hot sauce

Sweet Morning Muffins

breakfast can become monotonous if cereal becomes too common a fixture! we've decided to change things up by creating a sensational blueberry, prune, and chocolate oat muffin that will have you excited to begin the morning!

makes 8 muffins, on the larger side
ingredients:
5oz wholemeal flour
1 Tbsp baking powder
4oz soft brown sugar
5oz rolled oats
50g dark chocolate
1/2 cup frozen blueberries
1/2 cup pitted prunes
2 "eggs"
250ml soymilk
6 Tbsp light olive oil
1 tsp vanilla extract

you will also need some paper cases, unless you are greasing muffin tins!

directions:
1. preheat oven to 200 C
2. mix all dry ingredients, then add in frozen blueberries, and roughly chopped prunes and chocolate
3. add in wet ingredients. combine well but don't stir too much!
4. divide mix amongst 8 muffins & bake in oven for 20 minutes, until the top is a lovely gold

our indian feast

it's been a while since we've savoured the spices of indian cuisine! here is a wonderful chunky curry soup accompanied by parathas, an indian flat bread.

serves 3
ingredients
for curry:
2 Tbsp mustard seed oil
1 onion
3 small cloves garlic
1 inch piece fresh ginger
1 Tbsp coriander (ground)
1/2 cup potatoes
2 stock cubes + 1 cup water
1 tsp red curry paste
1 bay leaf
sprinkle of cinnamon
dash of pepper
1 tsp cumin seeds
1 can tomato
large handful of spinach
cashews, to serve

for parathas:
1  cup wholemeal flour
1/3 cup water
1 generous Tbsp mustard seed oil + extra for coating
pinch or two of sea salt

parathas:
1. combine all the ingredients. you are looking for the smooth, dry consistency of dough
2. with your hands, work for 5 minutes, forming a nice, round ball
3. then break into 3 equal sized balls & set aside in a covered bowl for at least 30 minutes
4. once they are ready, roll them out onto a floured surface until they are the size of a smallish plate
5. coat on either side with oil, then fry in pan until little brown spots appear on either side

curry:
1. heat up mustard seed oil in a pot & add in finely chopped garlic, ginger, and coriander. also add slivers of onion (do not finely chop!)
2. after the onions have softened, add in potato chunks & cook together for another 3 minutes
3. add stock/water combination, curry paste, bay leaf, cinnamon, pepper, & cumin seeds. reduce heat and let potatoes cook in this mixture for 30-35 minutes, until potatoes are tender
4. now add your can of tomatoes & spinach, which can be torn into medium sized pieces. cook for another 3-5 minutes

serve with cashews
eat with love!

holy grain energizer breakfast

this is a delicious porridge inspired by the breath-taking power of buckwheat! rich in protein, fibre, selenium, rutin, this gluten-free grain is the perfect way to begin your morning. we ran out of buckwheat this morning, so this porridge is a half and half combination of buckwheat & rolled outs. yum yum yum!

ingredients:
1/2 cup buckwheat
1/4 cup rolled oats
water, eyeballed!
a pinch of salt
a generous sprinkle cinnamon
a splash of soymilk
a few apricots
maple syrup, to taste

directions:
1. soak buckwheat in 1 cup of water overnight
2. in the morning, blend the buckwheat into a smooth, porridge-like consistency
3. in a pot, heat up the buckwheat and add oats. add about a half cup of cold water. stir together, making a creamy texture. cook for about a minute, adding water whenever the porridge is looking a little dry!
4. stir in salt & cinnamon
5. once cooked, put in your bowl, topping with soymilk, apricots (or whatever fruit you desire!), maple syrup, and perhaps a dash more of cinnamon!

capsicum tapas

our best friend ciara is making dinner tonight! we are being treated to one of her boyfriend, mark's, wonderful meals, stuffed capsicums. gracias!

serves 6 (accompanied by other tapas)

ingredients:
6 tbsp olive oil + extra for rubbing peppers
1 red onion, 1 brown onion (small ones!)
2-3 cloves garlic
2/3 cup short-grain rice
1/3 cup raisins
1/3 cup pine nuts
half cup fresh mixed herbs (parsley & basil)
1 Tbsp tomato paste + 3 cups hot water
salt and pepper, to taste
a pinch of curry powder, tumeric, cumin
1 tsp paprika
lemon juice of one lemon
6 capsicums

directions:
1. preheat oven to 200 C
2. heat oil & saute onions, around 3 minutes
3. add minced garlic and cook for another 2 minutes
4. stir in rice (uncooked!), raisins, pine nuts, salt, pepper & spices
5. dissolve tomato paste in 3 cups of hot water. add to pot & bring to a boil
6. reduce heat & let simmer, uncovered, shaking the pan frequently for 20 minutes, until rice is tender & liquid is completely absorbed
7. add your herbs!
8. cut the tops off each capsicums & remove the innards
9. fill with stuffing, and lightly rub the skins of the capsicums with oil
10. bake these delightful spanish bites for 30 minutes, until tender!

Faux Cheesy Pasta Bake

every vegan needs a cheesy meal! this is our take on mac 'n' cheese. scrumptious!

serves 6

3 cups penne pasta
2 cups kumara
2 Tbsp margarine
2/3 cup soymilk
1/2 cup flour
1 tps ketchup/tomato sauce
1 tsp mustard
splash of soy sauce
1 Tbsp tahini
very generous sprinkle of pepper
pinch of nutritional yeast
big, big sprinkle of paprika
pinch of mild curry powder
pinch of cumin
1 tsp miso paste
a few handfuls of raw cashews, to top

directions:
1. cook up penne pasta
2. cut up kumara into small pieces & boil
3. now commence with the sauce! in a pan, melt margarine and then with a fork combine the flour until a paste is formed
4. add soymilk first, followed by tomato sauce, mustard, soy sauce, tahini, pepper, nutritional yeast, paprika, curry powder, cumin, and miso paste
5. once the kumara is tender, mash and add to the sauce
6. in a casserole dish, coat the pasta with sauce & spread cashews over the top
7. bake in an oven of 175 C for around 15 minutes, or until the cashews have taken on a golden hue!