In Thailand dipping sauces are traditionally served with many meals and raw vegetables. Most of the time the sauces are quite salty and spicy. And fresh fruit can also be used. Plik Nam Pla is the famous dipping sauce, made with fish sauce. The sauce in this recipe is a vegan version of this sauce, made with soy sauce. It is served at the Food Forest Kitchen @Ecologicthailand with fried rice. PLIK NAM SOY DIPPING SAUCE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1/2 cup sauce INGREDIENTS 13 cloves garlic 1-2 Thai chilies (depending on how hot you like it) 2 tablespoons of fresh lime juice 1 tablespoon of vegan 'fish' sauce 1 teaspoon brown sugar or palm sugar (or use a sugar substitute) 1/8 cup cilantro 1 tablespoon spring onions chopped EQUIPMENT Bowl Measuring cups Knife PREPARATION Peel and mince the garlic Chop the chilies Chop the coriander (stalk and leaf) Squeeze the lime Chop the spring onions Make the vegan 'fish' sauce METHOD Mix garlic, chilies, lime juice, fish sauce, sugar and cilantro in a bowl. Adjust for your desired level of spice by adding more chili; sour by adding more lime: salty by adding more vegan 'fish' sauce and sweet by adding more sugar . Serve right away! You can keep the sauce in a sealed box for 3 days in the fridge. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

The Food Forest of the Thai Child Development Foundation has many, many papaya trees. And we use papaya as a vegetable when green unripe, or as a fruit when orange. Green papaya chutney is a great way to use that abundance of unripe papaya. We serve it as a crunchy salad at our buffet table. And as a spread with our flatbread. PAPAYA CHUTNEY Prep time: 5 minutes - Cook time 10 minutes - Total time 15 minutes - Makes 5 servings INGREDIENTS 1 1/2 cup of grated green (1 small papaya) ½ tablespoon vegetable oil ½ teaspoon mustard 2 green chilies 7 basil leaves 2 garlic cloves ¼ teaspoon turmeric powder ¼ teaspoon sugar or add as required ¼ teaspoon lime juice or add as required EQUIPMENT Stove Big pan Wooden spoon Blender/hand blender Airtight Jars for storage PREPARATION Peel and grated the papaya Slice the green chilies in large pieces Chop the basil leaves roughly Mince the garlic and saute in oil Squeeze the lime Sterilize your jars with hot water METHOD Heat ½ tablespoon oil in a pan and add ½ teaspoon mustard on a low flame After the mustard is fried, add add the green chilies, the basil leaves and the sauteed garlic. Saute until the green chilies get slightly crisp Add the grated papaya and ¼ teaspoon turmeric powder. mix well. Add ¼ teaspoon sugar and salt. mix very well. Stir often and bake the chutney mixture for 3 to 4 minutes on a low flame. Add ¼ teaspoon lime juice. Mix very well. Take off the heat Serve the raw green papaya chutney with flatbread or as a side dish with rice. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Vegan lime pudding is a creamy, delicious, and beautiful colored pudding. At the Food Forest Kitchen @Ecologicthailand we serve it as a dessert in a glass with cookie crumbs, and as a stunning delicious pie! Here is the recipe of the pie! VEGAN LIME CREAMY PUDDING PIE Prep : 10 min Cook: 20 min Ready in: 3 hours Serves: 8 pieces of pie If you need to make the pie crust first, you need more time. INGREDIENTS 1 pre baked pie crust 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut milk 1 teaspoon vanilla 1/3 cup of fresh lime juice Lime slices and zest for decoration 1/2 teaspoon matcha power (optional) EQUIPMENT Saucepan Whisk Spatula Measuring cups Hand mixer or fork Glasses for serving PREPARATION Squeeze the lime Slize the lime for decoration Zest the lime peel for decoration Make your own coconut milk Make your own vegan pie crust METHOD Mix the cornstarch, sugar and salt in a saucepan Add the coconut milk slowly and whisk Place on a medium heat and keep whisking until the pudding starts to boil As it starts to boil, lower the heat and continue cooking for 4 minutes whisking constantly When the pudding starts to ‘jiggle’, add the vanilla and the lime juice (and matcha if desired). Stir well and continue cooking for a couple more minutes. Scrape the pudding from the pan walls and stir through. Remove from heat and while hot spoon the pudding into the pie crust Set for 2 to 3 hours in the fridge. Decorate with lime slices and zest and a bit of coconut milk and serve. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Bean sprouts are young, sprouted mung beans (eaten just a few days after sprouting). Bean sprouts are packed with Vitamin A, Vitamin C, and Iron. And thus a healthy addition to many stir fries at our restaurant. We make small batches of bean sprouts and use them right away in our meals. It takes 3 to 5 days to sprout the beans, so once a week works fine for us. BEAN SPROUTS Prep time: 2 minutes - Cook time 10 hours and 3 - 5 days - Makes 1 jar INGREDIENTS 1/2 cup mung beans (or other sprouting start of your choice) Water EQUIPMENT Jar Cheesecloth PREPARATION Rinse 1/2 cup of mung beans thoroughly, picking out any nasty-looking beans. INSTRUCTIONS Place the beans in the bottom of a jar and cover with several inches of water. Cover the jar with cheesecloth (or some foil with holes punched in it) and secure the cloth with a rubber band or jar band. Place the jar in a dark location at room temperature. Let the beans soak for 8 to 12 hours, or overnight. Drain the water from the beans and rinse the beans in the jar. Drain all of the water out of the jar, re-cover with the cheesecloth, and return to the dark location. At least twice a day over the next several days, rinse the beans in the jar thoroughly, drain the water completely, and re-cover. This prevents the beans from getting musty or moldy. Remove any suspect sprouts. When the sprouts have reached the desired size (around 2 to 4 days), remove them from the jar and rinse well. Eat immediately, or store dry in a container in the refrigerator for up to 3 days This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Did you ever try Thai Banana chips? They are a jammy and healthier substitute for potato chips. It's also a great way to use the overload of bananas we sometimes have at Eco-Logic Thailand! You can choose to make a sweet or salty version of the chips, as you prefer. Banana chips are made from raw banana. You can use any kind of banana but the different banana will give a slightly different taste. You can make not only banana chips but taro chips can be made with this recipe too. THAI BANANA CHIPS Prep time: 2 minutes - Cook time 10 minutes - Makes about 3 portions INGREDIENTS 5-6 raw bananas 1 cup water 1/2 teaspoon salt 1 teaspoon lemon juice honey (optional) cooking oil EQUIPMENT Bowl Knife Potato peeler Pan for frying PREPARATION Juice the lemon Mix the salt and lemon juice with the water Remove the banana peel and put raw banana in the salted water with lemon juice (removes stickiness and preserve color). In the mean time heat the cooking oil in a pan on medium heat Dry the banana's with paper towel or napkin Peel the banana into thin strips with the potato peeler INSTRUCTIONS Fry the banana slices until dry and crispy. Drizzle your chips with honey (for sweet banana chips) or salt (for salty banana chips) This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Lassi is a popular traditional yogurt-based drink that originated in India. At the Food Forest Restaurant we use our own home made yogurt and the fresh fruit- and even with vegetables and herbs - from our gardens and food forest to make this amazing thirstlessing healthy drink. We have an abundance of banana, so banana lassi is always available! BANANA LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water 2 very ripe bananas 2 teaspoons honey 1 pinch salt Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Peel and cut the bananas in chunks Crush the ice Cool the water METHOD In a blender, blend the yogurt, bananas, ice, water, honey and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Fresh, light, lovely for a hot day in Paksong, or wherever you are. The taste of lime combined with natural honey makes this wonderful smoothie. Easy to make, easy to drink, easy to enjoy the taste and smell of this summer drink. LIME SMOOTHIE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 glass INGREDIENTS 1/2 cup of fresh lime juice 1 1/2 cups crushed ice cubes 1 tablespoon honey 2-3 large mint leaves EQUIPMENT Blender Glasses PREPARATION Squeeze your lime Crush the ice cubes Pick the mint leaves METHOD Put all ingredients in blender and blend until smooth. Pour into glasses and garnish with mint. Serve This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

We grow our own pineapples at our Food Forest in Paksong. They are delicious, organic and sweet! Perfect ingredients for curries, jams, as fruit and to drink as a smoothie. Here is the easiest recipe to make this delicious smoothie. VEGAN PINEAPPLE SMOOTHIE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 glass INGREDIENTS - INGREDIENTS 2 full cups cubed pineapple, frozen 1 1/2 cups crushed ice cubes 1 tablespoon honey 2-3 large mint leaves EQUIPMENT Blender Glasses PREPARATION Cut the pineapple and freeze them (for ca. 2-3 hours) METHOD Put all ingredients in blender and blend until smooth. Pour into glasses and garnish with mint or pieces of pineapple. Serve This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Pizza is a dish that is not typical Western anymore: it is eaten all over the world. And of course our restaurant serves pizza too: one of our favorite Thai pizza's is the Basil Tofu pizza (Pizzah Tahoo Krapow). A nice spicy bite and wonderful thin (home made vegan) crust: best Thai pizza in town! VEGAN THAI BASIL KRAPOW PIZZA Prep : 20 min Cook: 25-30 minutes Ready in: 1 hour Makes: 2 pizza crusts INGREDIENTS Pizza dough Vegan Thai Tofu Basil Basil leaves for decoration EQUIPMENT Pizza pan Saucepan Bowl Whisk Measuring cups Rolling pin PREPARATION Preheat oven to 260° Celsius Make the Pizza dough Pre-bake the pizza crust for 3-5 minutes or until the dough starts to become less doughy. Make the Vegan Thai Tofu Basil, or use a left over from a previous mealRoast the garlic in a sauce pan, smash them afterwards METHOD Bake your pizza crust for 3-5 minutes or until the dough starts to become less doughy. Make your Vegan Thai Tofu Basil dish Spread this out on the pre-baked pizza dough. Place the pizza in the center of the oven and bake for 15 minutes or until crust is browned Remove from oven, sprinkle with some basil leaves This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Lassi is a popular traditional yogurt-based drink that originated in India. At the Food Forest Restaurant we use our own home made yogurt and the fresh fruit- and even with vegetables and herbs - from our gardens and food forest to make this amazing thirstlessing healthy drink. Mango is not available in our area, but sometimes we can get them and then it is time for a mango lassi. MANGO LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water 1 cup very ripe mango 2 teaspoons honey 1 pinch salt Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Cut the mango Crush the ice Cool the water METHOD In a blender, blend the yogurt, mango ice, water, honey and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

The Food Forest Kitchen Restaurant @Ecologicthailand makes these lovely tasting cup cakes with limes from our own organic garden! Thea are really easy to make, no eggs, no dairy, the most delicious and moist cake. Make your own now! LEMON /LIME CUP CAKE Prep : 10 min Cook: 35 min Ready in: 45 minutes Serves: 12 INGREDIENTS DRY INGREDIENTS 1,5 cup flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt WET INGREDIENTS 1 teaspoon white vinegar 1 teaspoon vanilla extract 5 tablespoons vegetable oil 1/2 cup of water 1/2 cup of fresh lime/lemon juice EQUIPMENT paper cup cakes bowl Spoon Measuring cups Oven PREPARATION Preheat the oven to 180 ° Celsius Squeeze 1/2 cup of fresh lime or lemon juice METHOD Mix the dry ingredients in the mug Make 3 depressions in the mix (2 small depressions and 1 large depression) Add oil in the large depression Add vinegar in one of the small depressions Add vanilla to the other small depression Pour the lime/lemon and water over everything Mix it all together until smooth Pour in your paper cupcakes Place in the oven Bake for ca. 35 minutes Check with a toothpick if your cakes are done (the toothpicks should come out clean) This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Having quite a lot of lime trees in our food forest, means: a lot of fresh limes. Used for many drinks, mixes with alcohol, snacks, desserts. The taste of the lime is nice and sour, and in combination with honey it makes a very refreshing drink. Here is the recipe of our home made lemonade. HOMEMADE LEMONADE Prep time: 4 minutes - Cook Time: 1 minute - Total Time: 5 minutes - Servings: 6 INGREDIENTS 4 cups Water (or soda water if you like your lemonade bubbly) 3 limes juiced 1/4 cup honey Crushed ice Lime wedges for decoration Mint for decoration EQUIPMENT Glasses PREPARATION Juice the limes METHOD Dissolve the honey in the water Add the lime juice (use a strainer when pouring to keep out seeds) Pour into pitcher and chill Pour over the crused ice in your glasses, decorate with a lime wedge and some lime. Serve and enjoy! NOTE: You can also use kumquat juice and/or lemon juice if you can't get lime. You might need to taste for the amount of honey to add. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant