Having an abundance of bananas in your garden, like we do in Paksong, calls for making all kind of yummy banana recipes. Here is a favorite, really fast banana ice cream recipe. With only 2 recipes (you can use just 1 by the way, but we do love adding some fresh home made coconut milk to it!) So delicious you might want to make this again and again! BANANA ICE CREAM Prep time: 2 hours for freezing the bananas (you might want to freeze a batch of bananas right away for the next time - 1 banana is 1 portion of ice cream) Cook time: 15 minutes Total time: 15 minutes (or 2 hours and 15 minutes if you add the freezing time) Serves: 3-4 cups - INGREDIENTS 4 frozen ripe bananas 1/3 cup coconut milk, see recipe Pinch of sea salt EQUIPMENT Freezer Blender or food processor Measuring cups PREPARATION Peel the banana's, slice them 1" thick and freeze them for ca. 2 hours Make your coconut milk (see recipe) METHOD Place the frozen banana slices into a blender (one that can do ice cubes) or food processor Add the coconut milk Add a pinch of salt Blend at low speed, use the tamper to keep the mixture moving. When the ice cream is the texture of soft serve, serve it immediately with your choice of toppings. Or you can freeze it for 3-4 hours for a firmer texture, although ice cream will become icier as it sits in the freezer. NOTE: You can pour the mixture in ice cream popsicle molds too! 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

One of the options when having breakfast at Eco-Logic Thailand is our homemade yogurt. We make it ourselves - of course - because yogurt in Thailand is usually very sweet and only available in small one portion cups. This yogurt recipe uses cow milk, but you can make it vegan by changing the milk by any plant based option, and the yogurt to start it, by a plant based one. Because we always have a great temperature here (tropics!), we can make this yogurt just overnight, covered with a towel. You might have to consider to create a warmer spot in your kitchen if you do not have these daily temperatures. By using an ice cooler and warm water for example. HOMEMADE YOGURT Prep time: 5 minutes Cook time: 60 minutes Total time: 11 hours Serves: 12 small jars INGREDIENTS 2 liter milk 6 heaped tablespoons starter yogurt (starter yogurt can be any yogurt – store bought or from previously home made yogurt) EQUIPMENT Big pan Wooden spoon Tablespoon Ice cooler Small jars for storage, with lids PREPARATION Sterilize the jars, tablespoon and small jars in hot water METHOD Pour your milk in a big pan and heat for approx.1 hour on the lowest heat possible. Stir occasionally to prevent sticking to the bottom Remove the pan from the heat Fill up the ice cooler with approx. 15 cm of hot water Add the starter yogurt to the heated milk, stir well Pour the heated milk and yogurt mix in the jars Stir slightly Place the lids on the jars Place the jars in the ice cooler in the hot water (not higher then half way your yogurt) Close the ice cooler Let it stand overnight for approx. 10-12 hours Remove the jars from the box Store in fridge until used 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

When in season we have an abundance of watermelon in Paksong area! Did you know the peel can be eaten as a vegetable? Most of the time we serve the watermelon as part of a fruitplate or with breakfast. And of course: as a smoothie! VEGAN WATERMELON SMOOTHIE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 glass INGREDIENTS - INGREDIENTS 2 full cups cubed watermelon, chilled and without seed 1 1/2 cups crushed ice cubes Half green lime 1 tablespoon honey 2-3 large mint leaves EQUIPMENT Blender Glasses PREPARATION Cut the watermelon and remove the seeds Squeeze the lime METHOD Put all ingredients in blender and blend until smooth. Pour into glasses and garnish with mint or pieces of watermelon. 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

Don't you love the taste of Thai palm sugar? The sugar has a mild caramel flavor and when made into syrup it resembles honey. Make this simple recipe and add this delicious syrup to your banana or vegan pancakes to make them even more yummy. THAI PALM SUGAR SYRUP Prep Time: 0 mins - Cook Time: 10 mins - Total Time: ca. 10 mins - Makes: 2 servings INGREDIENTS 75 gram (ca. 5 tablespoons) of palm sugar, coarsely chopped 5 tablespoons water EQUIPMENT Small saucepan Liquid and dry measuring cups Funnel (optional) Jar or bottle PREPARATION none INSTRUCTIONS Combine the sugar and the water in the saucepan, on medium heat. Cook, stir and break up the sugar as it gets soft, until the sugar has completely dissolved. If the water begins to bubble before the sugar has completely dissolved, turn off the heat and let it finish dissolving in the hot liquid. Let it cool before storing. 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

At the Food Forest Kitchen' Restaurant we bake our delicious vegan cakes in the oven, but what if you want just 1 cake?? If you have a microwave you can make this delicious 'cup'cake in a matter of minutes! COFFEE FLAVORED CAKE IN A MUG Prep : 2 min Cook: 1 min Ready in: 5 minutes Serves: 1 INGREDIENTS DRY INGREDIENTS 5 tablespoons flour 4 1/2 tablespoons sugar 1/4 teaspoon baking soda a pinch of salt WET INGREDIENTS 1/2 teaspoon white vinegar 1/4 teaspoon vanilla extract 2 teaspoons vegetable oil 4 1/2 tablespoons of strong coffee (cold) EQUIPMENT Cup, suitable for microwave Spoon Measuring cups PREPARATION Make some strong coffee and let it cool down Please make sure the mug is big enough. The cake mix should not be over half of the mug when placed in the microwave. If more it will rise over the edge of the mug. 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 coffee over it all Mix it all together until smooth Place the mug in the microwave Set the microwave on high and wave for ca. 65 seconds Use a toothpick to check if the cake is done (the toothpick is clean when it comes out) NOTE: Each microwave has a different way of baking, try out if the period of baking is longer of shorter for you. 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 have many, many papaya trees in our food forest and papayas can be harvested all year throught here in Paksong. Papaya is used as an ingredient for many dishes at at the Food Forest Kitchen Restaurant. From cake to chutney. Here is the recipe for the Papaya jam we serve to the guests of @Ecologicthailand with our Western breakfast. Papaya Jam Prep time: 10 minutes - Cook time: 20 minutes Total time: 30 minutes Serves: 1 jar INGREDIENTS 500 gram Papaya chunks Optional : 3/4 cup Sugar EQUIPMENT Saucepan Pan Whisk Measuring cups Jar PREPARATION Clean the papaya and scope out the fruit into a pan Sterilize your jar (hot water) METHOD In a saucepan, bring the papaya (If your fruit is not very sweet add the sugar too) to a boil on medium heat Boil for 20 minutes, stirring often, until the jam is thickened. Pour into a clean jar Let it cool down Keep in fridge until use 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

Do you ever wonder what to do with those pumpkin seeds when making a pumpkin pie, or curry? We do! Pumpkin is a popular ingredient and we have quite a lot of dishes made with it at our restaurant. You can roast those pumpkin seeds, don't throw them in the compost. You can make them salty, sweet, savory, but we make them spicy as a healthy snack. SPICY ROASTED PUMPKINSEEDS Prep time: 5 minutes Cook time: 20 minutes Total time: 25minutes Serves: 1 cup INGREDIENTS 1 cup pumpkin seeds, rinsed and dry 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon chili powder 1/2 tablespoon coconut oil or vegetable oil EQUIPMENT Oven Bowl Baking sheet or baking paper PREPARATION Preheat your oven to 180° Celsius Clean your pumpkin seeds, rinse and dry them METHOD Combine all ingredients in a bowl Mix, so all seed are coated well. Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning Remove from oven, and let cool before serving. #vegan #snack #pumpkin #pumpkinseeds #spicypumpkinseeds #roastedseeds #roastedpumpkinseeds #vegetable #homemade #thefoodforestkitchen #ecologicthailand #nutrition #recipe #thetasteofpaksong #easyrecipe

Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make (check recipe here). Here is our version of a vegan Thai pineapple curry. VEGAN THAI PINEAPPLE CURRY Prep time: 15 – 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, , you can serve more people) NOTE: We have used a red curry paste to make this dish, but you can also use a yellow curry paste or even a green curry paste. INGREDIENTS an inch piece of ginger, thinly sliced 2 cloves of garlic, smashed 2 spring onions, chopped (keep aside a few green leaves for garnish) 4 to 5 small green eggplants, quartered 6 to 7 long green beans, cut into 1 inch pieces 1 cup of fresh pineapple, cut into chunks (or a can of pineapple pieces in water if you have no fresh pineapple) a teaspoon of Thai red curry paste (see recipe) or more to suit your taste Tofu, diced in bite sized cubes 1 cup of coconut milk (see recipe here) 2 sprigs of basil leaves a teaspoon of sugarcane sugar or palm sugar a teaspoon of soy sauce salt to taste a teaspoon of vegetable oil optional: cashew nuts (not salty) EQUIPMENT A heavy bottom saucepan or wok A big spoon A bowl for serving PREPARATION Slice the ginger very thin Smash the garlic Chop the spring onions Quarter the eggplants Cut the long beans in 1 inch pieces Cut the pineapple in chunk METHOD Make the coconut milk and the red curry if you don't have any Heat oil in a wok or heavy bottomed saucepan. Add in the ginger, garlic and green onions. Add in 2-3 tablespoons of curry paste. Depending on your taste. Add the tofu, and stir until the meat is tofu is cooked. Add in half of the remainder of coconut milk. Keep stirring. Add the vegetables and bring to a boil until the vegetables are cooked and firm. Lower the heat and simmer the mixture until the vegetables have slightly softened. Stir in the remaining coconut milk and the remaining ingredients like pineapple, brown sugar, and soy sauce. Stir. Bring the pineapple curry to a boil. Cover the pan, turn the heat to low and simmer for another 5 minutes. Turn off the heat and stir in the basil leaves. Serve the Thai Pineapple Curry along with steamed rice and sprinkled with red pepper flakes, cashewnuts and spring onions. 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

Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with a home made vegan curry paste, which are easy to make (check recipe here). This green curry with tofu (the tofu is locally made in Paksong) and eggplant from our garden is now as a recipe for you to make too. THAI GREEN CURRY WITH TOFU AND EGGPLANT Prep time: 15 – 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 10 people (in Thailand curry is just one side dish, if you have more side dishes, , you can serve more people) INGREDIENTS 600 grams firm tofu 400 grams eggplant/aubergine 100 grams shallots 1 cup coconut milk (see recipe) 1/2 cup vegetable stock (see recipe) 3 tablespoons cornstarch for dusting 1/2 teaspoon chili pepper 1 fresh basil leaves - for serving 1 Red Thai chilis - for serving 1 tablespoon Vegetable oil 1 tablespoon of green curry paste (see recipe). Use less if you want not to spicy or more if more spice is desired EQUIPMENT A heavy bottom saucepan or wok A big spoon A bowl for serving PREPARATION Make the coconut milk if you don't have any Make the vegetable stock or use from your freezer Make the green curry paste if not available Cut the tofu in inch sized cubes Slice shallots into thin rings. Season with salt and cayenne pepper. METHOD Place a wok on medium heat and add the vegetable oil Fry the tofu until golden brown. Set aside. Dust the sliced shallots lightly with cornstarch and fry until crispy. Set aside. Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic. Add in vegetable stock. Stir. Add in coconut milk and eggplant. Stir and cook until the eggplant is tender. Add in tofu and heat for about 1 minute. Serve this green curry topped with fresh basil leaves, the fried shallots, and red Thai chilis. #vegan #greencurry #thaicurry #greencurrytofu #greencurryeggplant #eggplant #tofu #thaifood #originalthai #thaifood #curry #healthy #homemade #recipe #thefoodforestkitchen #ecologicthailand #veganrecipe #easyrecipe #thetasteofpaksong

Wonderful tasty vegetable quiche, a combination of any vegetable you prefer really with a crust made of okara! Okara is the bean mash you get when you make soy milk. It is a wonderful ingredient which we use for a number of dishes at our Food Forest Kitchen Restaurant in Paksong. VEGGIE QUICHE WITH OKARA CRUST Prep time: 45 minutes Cook time: 60 minutes Total time: 105 minutes Serves: 1 small quiches INGREDIENTS 50 grams gram of ready-made okara balls dough (or any bottom dough you find appropriate) - 1 tablespoon tomatos (hacked small) 1 handful of thinly sliced kale (or any green vegetable you prefer) 1 tablespoon of onion (finely chopped) 2 tablespoons of silk tofu 1 tablespoon of soy cream cheese 1 tablespoon of roasted sunflower seeds Some pepper Some salt A bit of oil to grease your pans EQUIPMENT Pie pan Big spoon Big bowl for mixing PREPARATION Make the Soy Yammie dough (see recipe) Slice the kale Chop the onion Make the Soy cream cheese (see recipe) Roast the sunflower seeds Grease your pie pans with some oil METHOD Pre heat the oven to 200 degrees Celsius Use the Soy Yammie dough to spread a thin layer of dough over the bottom and the sides of your quiche shape. Bake the dough for approx. 25 minutes in the oven until firm. Lower the oven heat to 180 degrees Celsius Mix all other ingredients (except the sunflower seeds) in a bowl and scoop it in the prebaked dough Sprinkle the sunflower seeds on top Bake for an additional 25-35 minutes, the quiches should look golden brown. Let the quiche cool down Eat warm or store in the fridge until served. NOTE The Soy Yammie dough is quite flavorful because of the onions, garlic and chili powder in it. If you use another kind of dough, you might want to spice this up a bit or your quiches can taste a bit dull. 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

Even though mango is not a local product here in Paksong, we do get some at the local market sometimes, when it is mango season, To make mango with sticky rice for example (check the recipe here) and also to make mango chutney. A condiment that is a delicious extra at our buffet table. Or use it as a spread with our flatbread. MANGO CHUTNEY Prep time: 15 minutes - Cook time 1 hour - Makes 6 small jars INGREDIENTS 2 cups sugar 1 cup white vinegar 1 kg Mango 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 mango Chopped 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

At our restaurant we hate to throw food or food scraps away, we rather recycle or re-use them where possible (if not they will go to the compost). Pineapple peel or pineapple skin is one of these food scraps. Did you know that pineapple peel have a lot of nutrition and is helpful with digestion and healing because of the bromelain protein in the skin. So let's make tea from it! Of course we use a pineapple from our organic farm, so we are sure there are no chemicals on the peel. Pineapple Peel Tea Prep time: 5 minutes Cook time: 60 minutes Total time: 65 minutes Serves: depend on the amount of water used INGREDIENTS - INGREDIENTS The peel of an organically grown pineapple Some scraps of pineapple if you have those too 2 small cinnamon sticks / or 1 teaspoon of cinnamon powder 1 knob of ginger / or two pinches of shredded ginger Water, enough to cover the peels EQUIPMENT A big pan A wooden spoon A big pot or bowl A sieve or strainer Cheese cloth Jars for storage PREPARATION Peel the pineapple Sterilize your jars METHOD Place all ingredients in a big pan. Pour in the water, make sure everything is covered. Put the pan on a medium – low heat, no lid Simmer for approx. 25 minutes Cover the pot with a lid, infuse for 20 more minutes Strain into a bowl, using the sieve and cheese cloth Store in jars Place into the fridge until cold. NOTE: You can drink the tea warm, but we prefer it 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