Khao Pad Jay

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KHAO PAD JAY . . While in some countries there is no widely understood translation of the word "vegan", in Thailand, the concept of veganism, or "jay" (เจ), referring to a person who eats no meat, no seafood, no animal byproducts, no garlic, and even excludes a few herbs and vegetables that have too pungent of a flavor, has been around for hundreds of years as it is connected with Buddhist spiritual practices. . . As I frequently travel to and around Thailand as part of my work, I’ve found it useful to always have this piece of paper on which my Thai colleague wrote some descriptions on specifics of food I am ordering. I thought it would be useful to share this in digital format to use whenever you are in Thailand and struggling to say you don’t want fish sauce or oyster sauce. Khao Pad Jay in most cases is understood as a no-egg vegetable fried rice, I was told. I have watched so many Thai street cooks make this for me. They use a variety of vegetables (which is also what they use in soups, stir frys, etc) so this is something I have when I miss it and I have the chunky veggie ready. (Karla) . . 1/2 to 1 cup All-Purpose Chunky Veggie* 2 cups cooked rice 1 clove garlic, minced 2 tbsp neutral tasting oil Salt and pepper Handful of cashew nuts, roasted 1. Heat oil in a skillet. Brown the garlic (we are looking for a smoky flavor) but do not burn. 2. Add the chunky veggie and turn down the heat. Warm vegetables for about 2 minutes while giving a quick stir every 30 seconds or so. 3. Fold in the rice. Season to taste. 4. Keep in low heat until the rice is heated through. 5. Top with roasted cashew nuts in halves and serve warm. *Depending on your preference on the vegetable to rice ratio #vegan #whatveganseat #veganfoodshare #vegansofig #plantpowered #plantbased #plantpushers #plantstrong

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Holiday Pumpkin Latte

Cabbage Sayote Salad

by Asha Peri

3 green cabbage
2 pcs. sayote
1 PC. pomelo
3 pcs. red radish
cilantro
1/2 cup cashews
6 pcs. shallots, fried in coconut oil (optional)

DRESSING: 1/4 CUP EACH
1/2 cup tahini
3/4 cup water
4 T sugar
1/2 t salt (or less)
2 T coconut aminos
1/8 t bird’s eye chili