If you are having your birthday while staying at @ecologicthailand, the chef of 'the Food Forest Kitchen' Restaurant bakes you a delicious (vegan) birthday cake. You can choose: vanilla, chocolate, ginger, lime or banana cake. we decorate it beautiful with edible flowers. Bake your own for a birthday, or just because you want cake. A birthday cake Prep : 10 min Cook: 35 min Ready in: 45 minutes Serves: 12 INGREDIENTS The basic recipe below is for a vanilla cake DRY INGREDIENTS 1,5 cup flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt optional: edible flowers for decorating WET INGREDIENTS 1 teaspoon white vinegar 1 teaspoon vanilla extract 5 tablespoons vegetable oil 1 cup of water Chocolate cake: add 3 teaspoons of chocolatepowder to the dry ingredients Coffee flavor cake: replace the water for strong cold black coffee Ginger cake: replace the water for a mix of grinded ginger with water Lemon/lime cake: replace the water for a mix of lime/lemon and water (50/50) Banana cake: replace the water for pureed banana and water (50/50) EQUIPMENT round cake pan bowl Spoon Measuring cups Oven PREPARATION Preheat the oven to 180 ° Celsius METHOD FOR VANILLE CAKE (CHECK OPTIONS ABOVE FOR OTHER FLAVOR) Mix the dry ingredients 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 water over everything Mix it all together until smooth in 6 possible flavors Pour in the cake pan Place in the oven Bake for ca. 45 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

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! Yes, the recipe of the pie is on this site too! VEGAN LIME CREAMY PUDDING Prep : 10 min Cook: 20 min Ready in: 3 hours Serves: 8 small glasses INGREDIENTS 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 cookie crumbs 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 glasses, make layers with the pudding and cookie crumbs 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

Frozen Yogurt (aka FroYo) with fresh fruit is a healthy and delicious treat for children and adults. You can have any kind of fruit: watermelon, banana, mango, lime.... the list is endless. Get the fruit of the season and make these treats with your own home made yogurt! FRUITY FROYO POPSICLES Preparation time: 5 minutes - Cooking time: 30 minutes - Freezing time: 4 hours total time: 4 hours 35 minutes - Makes: : 6 popsicles - INGREDIENTS 3 cups cubed ripe fruit 1/2 cup home made yogurt 2 tablespoons honey 1 teaspoon lemon juice EQUIPMENT Blender Freezer Popsicle molds (or re-use yogurt cups) Measuring cups PREPARATION Clean your fruit and cube it Make your home made yogurt METHOD In a blender, blend together the fruit, yogurt, honey, and lemon juice until smooth. Transfer the mixture to your popsicle molds and insert sticks. Freeze until firm, about 4 hours (24 hours is preferred to allow the flavors to develop). 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

At the Food Forest Kitchen Restaurant @Ecologicthailand ginger cake is usually looked at with some suspision: people do not think ginger is a flavor for cake. Until they taste it! It is soft, moist, a bit sweet and very, very delicious. And of course it is easy to make, no eggs, no dairy, the most delicious and moist cake. Try it your self! GINGER 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 pureed ginger EQUIPMENT paper cup cakes bowl Spoon Measuring cups Oven PREPARATION Preheat the oven to 180 ° Celsius Puree 1 inch of ginger (you need 1/2 of cup of it) 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 ginger puree 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

This vegan, creamy banana coconut pudding pie is made with delicious, homemade pudding. The banana's come straight from the trees in our food forest and we use home made fresh coconut milk (also from our food forest). Of course the pie crust is vegan too! At the Food Forest Kitchen Restaurant @Ecologicthailand we serve this stunning and delicious pie as a dessert or with a cup of organic coffee or herbal tea. VEGAN BANANA COCONUT CREAMY PUDDING PIE Prep : 10 min Cook: 20 min Ready in: 3 hours Serves: 8 pieces of pie You need more time if you make the pie crust first. Look here for the recipe of the vegan crust. INGREDIENTS FOR THE PUDDING PIE 1 pre-baked vegan pie crust 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut milk 1 teaspoon vanilla 2 big ripe bananas A squeeze of lime juice. Mint leaves for decoration EQUIPMENT Saucepan Whisk Spatula Measuring cups Hand mixer or fork PREPARATION Squeeze the lime Peel the bananas Puree the banana with the hand mixer or fork Add a squeeze of lime juice to prevent discoloring Make your own coconut milk Make your 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 pureed banana. 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. Smooth it out evenly. Set for 2 to 3 hours in the fridge. Decorate with mint leaves and serve. This recipe is made at the @THEFOODFORESTKITCHEN, the slowfood restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rainforest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Our version of a vegetable quiche, using the green vegetable from our food forest garden to make a Thai variation of a vegetable pie. We use edible fern, or pak liang, the vegetables we have an abundance of. But spinach will work too! Great to serve as a snack, or a simple lunch or side dish. Healthy, vegan and easy to make with any vegetable you prefer and your homemade vegan pie crust. VEGAN VEGGIE PIE Prep time: 20 minutes for the crust - for the filling 10 minutes Cook time: 6 and 20 minutes Total time: 1 hour Serves: 1 medium veggie pie INGREDIENTS a pre-baked pie crust 350 grams of green vegetables 3/4 cup of coconut milk 1/4 cup of cornstarch 1/2 teaspoon salt 1/4 cup of fried onions (you can use fresh too) 1/4 cup fried garlic (you can use fresh too) 1 tomato EQUIPMENT Pie pan Big spoon Big bowl for mixing Hand blender PREPARATION Make your vegan pie crust Cut and steam your vegetables Make your own coconut milk Cut the tomato Cut the onion (if you use fresh) Cut the garlic Fry the onion and garlic Preheat the oven to 180° Celsius METHOD Mix all the ingredient and blend them, using the hand blender Pour the mix in the pre-baked pie crust and smooth it out Bake for 60 minutes Server warm or cold 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. Papaya chutney is a great way to use that abundance of papaya. We serve it as a condiment our buffet table. And as a spread with our flatbread. PAPAYA CHUTNEY Prep time: 15 minutes - Cook time 1 hour - Makes 6 small jars INGREDIENTS 2 cups sugar 1 cup white vinegar 1 kg ripe papaya 1 medium onion 1/4 cup of grated fresh ginger 1 garlic clove 1 teaspoon mustard seeds, whole (if you do not have mustard seeds, you can replace it by a teaspoon of mustard) 1/4 teaspoon red chili pepper EQUIPMENT Stove Big pan Wooden spoon Blender/hand blender Airtight Jars for storage PREPARATION Peel and cut the papaya Chop the onion Grate the ginger Mince the garlic Sterilize your jars with hot water METHOD Make a syrup from the sugar and vinegar: combine in a pot, bring to a boil, stir until the sugar is dissolved Add the remaining ingredients and simmer, uncovered until syrupy Let thicken slightly for 45 minutes to an hour, stir occasional Pour into jars Let cool down before storing 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 papaya creamy pudding is a delicious, jammy and beautiful coloured pudding. At the Food Forest Kitchen @Ecologicthailand we serve it as a dessert, and as a stunning delicious pie! VEGAN PAPAYA CREAMY PUDDING Prep : 10 min Cook: 20 min Ready in: 3 hours Serves: 8 small glasses INGREDIENTS 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut milk 1 teaspoon vanilla Half of a small, ripe papaya A squeeze of lime juice. Mint leaves for decoration EQUIPMENT Saucepan Whisk Spatula Measuring cups Hand mixer or fork Glasses for serving PREPARATION Squeeze the lime Clean the papaya and remove the seeds Scoop out the papaya Puree the papaya with the hand mixer or fork Add a squeeze of lime juice to prevent discoloring Make your own coconut milk 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 pureed papaya. 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 glasses Set for 2 to 3 hours in the fridge. Decorate with mint leaves and serve. #vegan #vegandessert #pudding #thefoodforestkitchen #ecologicthailand #dessert #nutrition #healthy #thetasteofpaksong #papayapudding #homemade

When you have coconut trees in your garden, like we do in Paksong, it is easy to make your own coconut milk and to use the coconut and the milk in many different recipes. How about vegan coconut pudding? Served as a dessert at the Food Forest Kitchen Restaurant @Ecologicthailand . With this easy recipe, you can make this vegan coconut pudding at home now. VEGAN COCONUT PUDDING Prep : 10 min Cook: 20 min Ready in: 3 hours Serves: 8 small glasses INGREDIENTS 1/4 cup of cornstarch 1 cup of sugar 1/8 teaspoon of salt 2 Cup of coconut milk 1/3 of fresh grated coconut (or dried flakes)1 teaspoon vanilla Roasted coconut flakes for decoration EQUIPMENT Saucepan Whisk Spatula Measuring cups Glasses for serving PREPARATION Make your own coconut milk Roast the coconut for decoration METHOD Mix the the cornstarch, sugar and salt together in a saucepan Add the coconut milk slowly and whisk; no lumps! Add the grated coconut 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 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 glasses Set for 2 to 3 hours in the fridge. Decorate with roasted coconut 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

A jammy vegan pudding, creamy because of the coconut milk and sweet and chocolaty. An all time favorite dessert at the Food Forest Kitchen @Ecologicthailand . With this easy recipe, you can make it home now. VEGAN CHOCOLATE COCONUTMILK PUDDING Prep : 10 min Cook: 20 min Ready in: 3 hours Serves: 8 small glasses INGREDIENTS 1/4 cup of cornstarch 1 cup of sugar 1/3 cup of dark chocolate powder 1/8 teaspoon of salt 2 Cup of coconut milk 1 teaspoon vanilla Mint leaf for decoration EQUIPMENT Saucepan Whisk Spatula Measuring cups Glasses for serving PREPARATION Make your own coconut milk METHOD Mix the the dry ingredients together in a saucepan Add the coconut milk slowly and whisk; no lumps! 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 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 glasses Set for 2 to 3 hours in the fridge. Decorate with mint leaves 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

Stir fried pumpkin: a delicious, simple Thai dish made of the yellow pumpkins we get from the area here. Add some spice, some vegetable stock and cashew nuts (also local here) and you have an beautiful side dish to serve with brown rice. THAI STIR FRIED PUMPKIN Prep Time: 5 minutes - Cook Time: 15 minutes - Total Time: 25 minutes Makes: 4 portions INGREDIENTS 1 small pumpkin (750 gram) 6 chopped garlic cloves 4 tablespoons canola or olive oil 2 cups basil leaves, preferably Thai basil leaves 3/4 cup vegetable stock 3 tablespoons soy sauce 1/3 cup of cashew nuts (unsalted) EQUIPMENT A wok PREPARATION Clean the pumpkin and cut in cubes Chop the garlic Make the vegetable stock METHOD Heat a wok on medium heat with the 2 tablespoons of oil. Add the garlic. Stir-fry for a couple of minutes Add the pumpkin and quickly stir-fry it together with the garlic. Pour vegan stock into the wok Cover the wok Stir occasionally When the pumpkin is cooked and soft add the soy sauce and Thai basil Add the cashew nuts. Stir-fry for another minute and take off the heat Garnish with basil leaves Serve 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

We grown our own cucumbers in Paksong and we love making some of the excess of cucumber into pickles. Getting pickling spice that most recipes ask for is not possible her in the Thai jungle ;). So we make our own. Here is the recipe. HOMEMADE PICKLING SPICE Prep time: 5 minutes - Cook time: 5 minutes - Total time : 10 minutes - Makes 1/2 cup of spice INGREDIENTS 2 tablespoons whole mustard seeds (if not available you can use the same amount of mustard the moment you start pickling) 1 tablespoon cinnamon powder 2 teaspoons coriander powder 1 teaspoon black pepper corns 1 teaspoon ground ginger 1 cinnamon stick (halved) 2 cloves EQUIPMENT a small airtight jar PREPARATION None METHOD Place mustard seeds, coriander, and pepper into glass Shake to combine. Add ground ginger to seeds and shake again. Place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month 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