VEGAN THAI COOKBOOK:

Learn To Make oVER 35 Thai Vegan Recipes That'll Blow You Away

Vegan Thai Food - Why Make It?

Thailand was known as Siam in the past. Chinese influences on Thai cooking included the use of noodles, dumplings, soy sauce, and other soy products. Like the Chinese, the Thais based their recipes on blending five basic flavors: salty, sweet, sour, bitter, and hot.

Rice is the main dietary ingredient of Thailand. Thais eat two kinds of rice: the standard white kind and glutinous, or sticky, rice. Rice is also used in desserts very often. Rice is eaten at almost every meal and also made into flour used in noodles, dumplings, and desserts.

Thai seasoning is hot and spicy and common flavorings are fish sauce, dried shrimp paste, lemon grass, coriander, basil, garlic, ginger, cumin, cardamom, and cinnamon.

Coconuts play an important role in the Thai diet. Coconut milk and shredded coconut are used in many dishes, especially desserts

Thais do not use chopsticks unless they are eating noodles

Here'a a Sneak Peak Inside This Vegan Thai Cookbook:

1. Salt & Pepper Tofu
2. Red Curry Quinoa
3. Green Curry Noodle Bowl
4. Roasted Veggie Thai Curry
5. Thai Red Curry with Vegetables
6. Vegetable and Tofu Pad Thai
7. Vegan Pad Thai
   

and many more

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Author: Katya Johansson
Publisher: Createspace Independent Publishing Platform
Published: 08/04/2016
Pages: 58
Format: Paperback
Weight: 0.20lbs
Size: 9.02h x 5.98w x 0.12d
ISBN: 9781536887754

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