Cooking Plant Based, Recipe
This Thai Vegetable Stir Fry, translated from ‘Pad Pak Ruam’ in Thai, is a really quick stir fry to put together on a weeknight. We learned how to make several different Thai stir-fries and curries while in Thailand, some more complex than others. This one...
Cooking Plant Based, Recipe
We first learned to cook a Hot and Sour Stir Fry in our cooking school in Chiang Mai, Thailand. We were in love. The taste was so fresh and vibrant, and it was another opportunity to use kaffir lime leaves. Kaffir lime leaves bring a signature flavor to this and other...
Cooking Plant Based, Recipe
We fell in love with Garlic Chives while in Taiwan and Thailand. These fragrant vegetables add a delicious, garlic flavor to stir-fries and are well known for their role in Pad Thai. They can also be eaten on their own, which is why we paired them with Tofu and a...
Cooking Plant Based, Recipe
The red chilis we use for this easy tofu stir fry are from the market here in Taiwan. They are spicy! You can probably find a similar version in your local grocery store or asian market, or omit if you don’t want it too spicy. We also use brown sugar often in...
Cooking Plant Based, Recipe
We know you’re gonna love this Vegan Thai Pumpkin Stir-Fry recipe. It’s quick to throw together, super tasty and a great way to use more pumpkins in your meals. We stumbled across this dish in Vietnam, and we ate it every day after that. Check out the video, here. Or,...
