Two years ago at this time I was just coming back from three weeks exploring Thailand and learning about vegan Thai cooking.
It was a frickin awesome adventure and an unbelievable experience that I am incredibly grateful for!
That year and into 2019 I had the opportunity to share what I learned by teaching Vegan Thai Cooking classes at a vegan cooking school in Maine. Every class was full of fun and incredible tasting food that my students eagerly cooked.
While everyone enjoyed learning the basics of Pad Thai, Tom Kha, and Massaman Curry, for example, they were surprised by the two desserts I taught them to make.
Traditional mango sticky rice most people had hear of, but banana soup was a new one. One that at first sounded really weird, but one that upon tasting was one of the favorite new foods of the night!
I created these vegan recipes to be adapted to Western cooking (aka easy as possible!) and wanted to share them with you now. We have one more month of winter, so why not take a tropical vacation through your dessert plate and try out these delicious, unique, sweet treats!
Mangy Sticky Rice - serves 4 (rice cooker or insta pot needed)
1-2 ripe mangos, peeled and thinly sliced or cubed
1 cup sticky sweet rice (purchase Thai brands only as Japanese sweet rice is different)
1 cup canned coconut milk
2/3 cup water
1 pandan leaf (found in the freezer section at an Asian market or sub 1 Tbsp. vanilla)
3 Tbsp. organic white sugar
1/4 tsp. sea salt
Optional toasted sesame seeds to top.
Rinse rice several times until it is clear. Drain it and place it into the rice cooker bowl. Add coconut milk, water, pandan leaf tied in a knot or vanilla, sugar, and salt.
Press button and let it cook! When the rice cooker button pops, let it sit another 10 minutes to finish the steam cooking.
Scoop onto a plate and serve warm with sliced mangos.
(Note the photo here is of sticky rice that has been dyed purple/blue from the natural butterfly pea flower. And it is topped with fried mung beans which adds crunch.)
Sweet Coconut Milk Soup with Banana - serves 4
3 cups canned coconut milk
1 pandan leaf or 1 Tbsp. vanilla
3 Tbsp. organic white sugar
1/2 tsp. sea salt
4 firm bananas cut in half then down the middle and in half again to make 4 pieces (16 total)
In a wide pot bring coconut milk and pandan leaf (tied in a knot) or vanilla just to a gentle boil. Add the sugar, salt, and bananas and cook over low-medium heat for about 5 minutes or until bananas are soft and tender, but not mushy. (Be careful that it doesn't fully boil).
Remove from heat. In 4 separate bowls divide the sweet coconut broth with 4 slices of banana each. Serve warm and enjoy!
LOOKING FOR MORE RECIPES AND INSPIRATION TO COOK PLANT BASED MEALS? STAY TUNED FOR PROGRAMMING AT THE LOVELY NEW EMERY FARM MARKET & CAFE THIS SPRING.
Not local? Online programs will be coming soon too!
This blog is an exploration of life, love, adventure and art primarily through the medium of food.