I grew up on traditional meals and a variety of Ukrainian dishes. My mother never ventured out into other cultural foods, so I wasn’t exposed to them until I was in my late teens. Since then, I’ve really enjoyed learning about and incorporating a diversity of different foods and dishes into our meal plan. Eating the same thing over and over creates fussy eaters and could potentially rob us of essential nutrients we get from the vast resources of food the world provides.
My daughter and her friends frequently go out for Thai food, and it got me thinking, I’ve never had Thai food. So, my newest cookbook, Simply Vegetarian Thai Cooking walked me through a medley of scrumptious Thai dishes.
Simply Vegetarian Thai Cooking will introduce you to dishes that are indigenous to Thai people. The author has graciously created vegetarian versions of the many Thai dishes she savored while living in Thailand. Over 100 of the 125 recipes are meat-free and that is perfect for my family. There are lots of vibrant images that will whet your appetite and spur you to venture where perhaps you’ve never culinary wise been before.
As I mindfully perused this book, I found a recipe or two in each chapter that called out to me. Some recipes contain animal products, but a vegan or other variations are offered. I’m a huge fan of salads, and this book presents twelve refreshing and unique salads that will please any taste bud. The Sweet and Sour Cucumber Salad has the perfect contrasting flavor combinations. It goes with any main dish or is ideal as a meal itself. I could eat this every day.
My family loves stir-fries and would cheerfully eat them daily, so they resonated with several of the stir-fry dishes. Son-in-Law Eggs requires a few international ingredients like tamarind liquid and Asian sauce. It’s easy to make, and a pleasure to eat.
If you don’t have tamarind or Asian sauce, you can improvise with hoisin sauce that offers a tangy flavor; the results are so yummy! These would also make splendid appetizers at any function or family get together. My family really enjoyed them and have already created their own version too.
The chapter on Rice and Noodles is by far my favorite. It’s the ultimate in comfort food recipes. The Pineapple Fried Rice is superb, it’s sweet and savory and you just cannot stop at one serving. Another recipe that we love is Mee Grop, it’s made with rice noodles, tofu, and explodes with flavor.
There are lots of tasty tropical desserts that are the perfect ending to a meal. The Coconut Rice Pudding is so delicious. It’s a great way to use up leftover rice and it’s super easy to make. If you’re looking to amp up any meal, try one of the basic recipes like Roasted Chile Paste, Sweet and Hot Garlic Sauce or my favorite, Roasted Tomato-Chile Sauce.
Introducing a new Thai dish, flavor, or meal concept has never been easier to attempt. This cookbook offers a nice balance of flavors, the recipes are easy to follow with clear instructions, and the outcome is simply euphoric! I’m delighted to have Simply Vegetarian Thai Cooking as part of my culinary collection. Mother’s Day is not too far, what a great gift this book would make!
Disclaimer: I received product to facilitate a review. All opinions are my own, yours may differ.