Banana and toffee is a wonderful combination and the banoffee dessert is one we served for a long, long time already. Many recipes will give you the Banoffee as a kind of cake, but we prefer to make them in a glass or little bowl. BANOFFEE RECIPE Prep time: 5-10 minutes Cook time: 10 minutes Total time: 15-20 minutes Serves: 8 portions INGREDIENTS 2 big, ripe bananas, in slices 10 teaspoons of crushed unsalted peanuts 16 tablespoons of cookie crumbs (make your own, the vegan pie crust makes excellent crumbs. 1 cup condensed milk (we use our home made vegan condensed soy mil) EQUIPMENT 8 glasses or small bowls Mortar and pestle - Micro wave or pan for the toffee Spoon PREPARATION Sterilize your jars Cut the bananas in thin slices Crush the peanuts, using the mortar and pestle Crush you cookies Scoop a spoonful of cookie crumbs on the bottom of the jars. Pound them a bit to make a nice firm layer. Add a teaspoon of crunched peanuts Add a thick layer of sliced bananas (almost to ¾ of the glass) Add another spoonful of cookie crumbs on top. Spoon the condensed milk toffee mass over the cookies (see method) Wait until the toffee cools down a bit and add some more toffee Sprinkle some peanuts on top METHOD TO MAKE THE CONDENSED MILK TOFFEE SAUCE IN THE MICROWAVE: Pour the milk into a microwave suitable bowl Heat for 2 minutes on highest level Take out and stir Place back and heat for 1 minute more NOTE: check this process, to make sure the milk does not cook over your bowl. METHOD TO MAKE THE CONDENSED MILK TOFFEE SAUCE IN A PAN ON YOUR STOVE: Pour the milk into pan Put on a medium low heat Stir, stir, stir and keep stirring for approx. 15-20 minutes (If you do not stir the milk will burn and your sauce will be ruined) The sauce will thicken and discolor to a beige color when done Take out and stir Place back and heat for 1 minute more 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

Ask anybody what their favorite Thai dish is and most of them will answer: "Pad Thai"! And of course Pad Thai is served in Paksong too. We always make a vegan version, with scrambled tofu. It is not difficult to make this recipe, it can be ready in just 40 minutes. Ga and get the taste of Paksong on your plate back home! EASY VEGAN PAD THAI Prep time: 10 Minutes - Cook time: 20 Minutes - Total time : 30 minutes - Makes 3 to 4 plates INGREDIENTS 225 gram Pad Thai rice noodles (white or brown rice) 225 gram extra firm tofu, drained ½ teaspoon ground turmeric 4 cloves  of garlic, minced 1 red bell pepper, sliced 4 spring onions, white and green parts separated and sliced 1 carrot, grated ⅔ cup (158 ml) vegetable broth 3 tablespoons sugar 2 tablespoons soy sauce 2 Thai chilies, sliced 100 gram bean sprouts Juice of ½ lime, plus extra wedges for serving Fresh cilantro, chopped (for garnish) 40 gram dry roasted peanuts,  not salty, roughly chopped 4 small spring onions, for serving Water Vegetable oil EQUIPMENT Big wok Pot for cooking the noodles Colander or sieve 2 big spatulas PREPARATION Drain and scramble the tofu (use your hands to crumble the tofu) Mince the garlic Slice the red bell pepper Slice the spring onions, separate white and green parts Grate the carrot Slice the Thai chilies Squeeze the lime Chop the cilantro METHOD Bring a pot of water to a boil, then add the rice noodles and cook until al dente. Drain, but do not rinse. Pre-heat a wok to medium-high heat. Add 2 tablespoons of water to the pan and use your hands to crumble the tofu into the skillet, then sprinkle the turmeric over the tofu. Use a spatula to combine and sauté, until the turmeric is evenly distributed and the scramble is a vibrant yellow color (3-5 minutes). Remove from the pan and set aside. Using the same pan, add an additional 1/4 cup (60 ml) water or oil to the pan along with the garlic and white portions of the green onion. Sauté over medium heat until translucent, about 3 minutes. Add in the red pepper, chillie and carrot and sauté until tender, about 3-5 minutes Push the veggies to one side of the pan and add the vegetable broth, sugar and soy sauce to the pan. Mix until combined, then mix into the vegetables. Add the cooked noodles and tofu scramble to the pot and mix well. Use two big spatula to mix it (good work out ;) ) Once the noodles and scramble are warm, mix in the bean sprouts, green portion of the green onions, and lime juice. Divide the Pad Thai evenly onto 3 to 4 plates, and top with cilantro, chopped peanuts, and extra lime wedges and a spring onion on the side. Serve warm. 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

Tomato Ketchup is not red! We found out when we started to make our own fresh tomato ketchup! It's kind of orangy. Ketchup is of course a great condiment with many many dishes. What about sweet potato's fries with ketchup, or as a sauce to your vegan burger? Try make your own fresh tomato ketchup. TOMATO KETCHUP RECIPE Prep time: 10 minutes Cook time: 180 minutes Total time: 190 minutes Makes: 2,5 liter INGREDIENTS 2 kilo ripe tomatoes 4 tablespoons vegetable oil 1 cup chopped onion ½ cup sugarcane sugar 1 cup white vinegar Salt to taste EQUIPMENT Stove Big pan Wooden spoon Blender/hand blender Airtight Jars for storage PREPARATION Puree all tomatoes in a blender Chop your onions Sterilize your jars (hot water) METHOD Heat oil in your pan Add the onions for a few minutes Add tomato puree and stir Simmer for half an hour on a medium to high heat. Stir occasionally Take the pan of the heat and let it cool down for a bit (30 minutes) Pour vinegar in pan Use the (hand)blender to puree the tomato onion mix a bit more until smooth Put pan on stove again Add all other ingredients Cook (no lid!) for 1,5 to 2 hours until thick Stir occasionally to prevent the ketchup to stick to the bottom Allow to cool, taste and adjust seasoning to your liking Store in airtight containers Keep your ketchup in the fridge until use NOTE: If your ketchup does not get thick you can add tablespoon of cornstarch (added to cold water) and stir this in while the pan is on the stove. It should thicken immediately. If you like to make a lesser amount, adjust the ingredients to the desired amount. 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

Yam: the Thai word for salad is for Thai people something they eat when they have a drink, like a snack. Yam Takray is made with lemongrass, an ingredient that is usually only used to flavor dishes. In this salad you will be eating it raw! If you cut it fine enough you can make wonderful fresh salad and side dish or Thai style with a drink. YAM TAKRAY: THAI LEMONGRASS SALAD Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 4 portions INGREDIENTS A slice of firm tofu Some vegetable oil to fry the tofu 1/3 cup roasted, unsalted cashews 2 tablespoons shallots 3 tablespoons fresh lemongrass 1/4 cup mint leaves 1/4 cup cilantro 1 Thai red chili 2 tablespoons soy sauce 2 1/2 tablespoons fresh lime juice 1 tablespoon palm sugar EQUIPMENT A wok or big frying pan A stove A wooden spoon 2 Mixing bowls Measuring cups PREPARATION Squeeze the lime Dice your tofu (tea spoon size) Slice the lemongrass as finely as possible, using only the tender part of the stalks. Slice the shallots and red Thai chili finely, and coarsely chop the mint and cilantro. METHOD Put the wok with some oil on the stove, medium heat. Fry the tofu until golden brown. Set aside Combine the soy sauce, lime juice, and palm sugar in a small bowl, stirring until the palm sugar is dissolved into the mixture. Taste and adjust the flavors as needed to suit your palate. In a large bowl, combine all ingredients. Pour the salad dressing on top and gently mix everything together. Serve as a side dish with dinner or lunch. 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 very simple healthy snack, with only natural ingredients. Easy to make! The banana muesli bar is a great snack for kids and anyone else who wants a healthy great tasting snack. At the Food Forest Kitchen Restaurant they are usually served as a in between snack with a cup of our organic coffee or herbal tea in the afternoon. BANANA MUESLI BARS Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes Serves: 12-15 bars INGREDIENTS 4 small bananas (or 2 big ones) 75 ml water 1 tablespoon freshly squeezed lime juice 2 tablespoons coconut oil 3 tablespoons honey - 75 gram nuts (hacked roughly) 75 gram seeds (hacked roughly) 150 gram muesli A handful of raisins Some sun flower seeds for the top Optional: 1/2 cup of chocolate chips EQUIPMENT Measuring cups A saucepan Silicon molds for the muesli bars or a oven baking tray and wax paper A mixing bowl A pan - A stove - A wooden spoon - Food processor or mortar and pestle - Aluminum foil for packaging or box with lid PREPARATION Make sure your coconut oil is melted. Peel the bananas and puree them Squeeze the lime Hack the nuts and seeds roughly Preheat the oven to 200° Celsius METHOD Heat the coconut oil with the water and lime juice and the honey in a sauce pan on a medium to low heat for approx. 5 minutes. Let it cool down a bit and pour in the mixing bowl Add the banana puree Add the nuts, seeds, muesli and raisins Mix Spread the mixture on wax paper (it will stay in the shape you make it!) or put it in your silicone bar mold Sprinkle some sunflower seeds on the top of the mixture Bake in the oven for approx. 25 minutes. You might need a bit more time, check it and remove from the oven when the top is golden brown. Let it cool down Place in the fridge for 1 hour Cut the bars or pop them out of the mold Package and store the bars 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

Okara is the bean mash you get when you make soy milk. It is a wonderful ingredient we use for making what we call Pak Patties: our vegan burgers. We like to make them not to big, but the size is up to you really. A wonderful addition to our buffet meals as a side dish, served with some delicious sweet chili sauce. OKARA PATTIES (or as we call it Pak patties) Prep time: 45 minutes Cook time: 15 minutes Total time: 60 minutes Serves: approx. 50 smaller pak patties INGREDIENTS 600 gram okara 2 cups flour 1 big onion diced 1 bell pepper diced 6 cloves of garlic, diced 5 sweet basil leaves 5 red chilies ½ tablespoon chili powder 1 teaspoon of salt 2 tablespoons salty soy sauce 2 table spoons vegetable oil 2 tablespoons fried onions Vegetable oil for frying EQUIPMENT Blender or food processor Big mixing bowl Big wok or frying pan Box for storage in the fridge PREPARATION Add the onion, bell pepper, garlic, basil, chili, chili powder into your food processor or blender and grind it very fine. METHOD In a bowl: mix the veggies from the blender with all other ingredients in a big bowl Use your hands to make a nice dough like consistency Use your hands to form balls (walnut size or ping pong ball size, depending on your preference) Press the balls in between the palms of your hand to flatten them. DEEPRFRY IN OIL: Add a big amount of vegetable oil in your frying pan or wok on a medium/high heat Heat the oil up, make sure it does not get to hot (smoking) Fry the patties in the wok, take them out when they are golden brown Let the patties cool down on a paper towel to drain the grease AIRFRYER: Preheat the air fryer to 180° Celsius Arrange your patties on the bottom of your air fryer basket, in a single layer The more separated, the crispier they will be. Cook the patties at 180° Celsius for 15 minutes, tossing them after 10 minutes to make sure they crisp up evenly. Store in the 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

Green veggie pancakes are wonderful as a snack or side dish. They are incredible easy to make an depending on the veggies you use you will get a beautiful colored dish on your table. At the Food Forest Kitchen restaurant we make the pancakes with edible fern or with pakliang, a local vegetable. VEGAN PANCAKES Prep : 5 min Cook: 10-15 minutes Ready in:half an hour Makes: 6-10 pancakes INGREDIENTS 250 gram steamed and pureed green vegetables (edible fern, pakliang, spinach) 1 1/2 cup flour 1 1/2 tablespoon baking soda 1/4 teaspoon salt 1 cup coconut milk (make your own with this recipe) 3 tablespoons coconut oil 1/4 cup soy sauce EQUIPMENT Bowl Saucepan Blender Whisk Small soup ladle Measuring cups PREPARATION If you like: make your own coconut milk first. Steam your vegetables METHOD Add your steamed vegetables, coconut milk, oil and soy sauce to your blender Blend until mixed and the veggies are finely chopped In a bowl: mix the flour, baking soda and salt Add the veggie mix from the blender Mix well so there will be no lumps Heat the pan on medium heat on the stove and add a bit of oil to the pan Use the small soup ladle to pour the pancake batter in the pan Bake for 2-3 minutes When air bubbles appear it's time to flip you pancake Bake the other side Serve as a side dish with dinner or lunch. Great with a relish or chutney (check the recipes on this website) 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

Soft, chewy big American style cookies. Or small oatmeal cookie bites, European style. We make them both as a treat to go with a cup of coffee at the Food Forest Kitchen Restaurant. And although there are many recipes out there, this vegan oatmeal cookie recipe is very easy and the results are incredible delicious cookies! And easy to add raisins, chocolate chips, sunflower or pumpkin seeds or needs to make a different kind of cookie. VEGAN OATMEAL COOKIES Prep : 5 min Cook: 10-30 minutes Total time: depending on baking time Makes: 12 American style cookies (about 10 cm diameter) or ca. 30 European style cookies (ca. 4 cm diameter) INGREDIENTS 1 cup coconut oil 1 teaspoon vanilla 1/4 cup of boiling water 3/4 cup of sugar 1 1/2 cup quick oats 2 cups flour 1 teaspoon of baking soda 1/2 teaspoon salt Optional: 1/2 cup of chocolate chips / sunflower seeds / pumpkin seeds / nuts / raisins EQUIPMENT Bowl Whisk Spoon Baking paper or baking sheet Measuring cups PREPARATION Make sure your coconut oil is melted. METHOD In a bowl: mix the melted coconut oil, sugar, vanilla and water Fold in the oats, flour, salt and baking soda Mix in your chocolate chips, seeds, nuts or raisins if any Make balls (about 12 for big cookies and about 30 for smaller sized cookies) and place on your baking paper (keep distance because the cookies will expand when baking) Use a measuring cup or glass to press down the cookies (the size of the balls and cups decide the size of the cookie) Bake for 10-30 minutes (depending on the size of the cookies) until golden brown. Let cool down and store in sealed container a sealed container at room temperature where they will stay good for up to one week. 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

Condensed milk is nice, creamy and sweet. Really good on pancakes and used in a number of recipes at the Food Forest Kitchen Restaurant. Most condensed milk is made with cow milk, vegan condensed milk is hard to get sometimes. So, we make it our selves. Here is the recipe. Condensed Soy milk Prep time: 5 minutes - Cook time: 10 minutes Serves: 1 cup INGREDIENTS 1 cup soy milk (find recipe homemade soy milk here) 1/2 teaspoon vanille 1/2 cup of sugar 1 tablespoon cornstarch 1 tablespoon coconut oil EQUIPMENT Saucepan Measuring cups Airtight container PREPARATION Make your soy milk ;) METHOD Combine milk, cornstarch and sugar in the saucepan Stir until all lumps are gone Put the pan on the stove, medium heat and stir, stir, stir until the content becomes nice and thick Remove the pan from the stove, add the coconut oil and the vanille Stir until all is well combined Pour in container Let the condensed soy milk cool down before you store it in the fridge NOTE: the condensend milk will be okay to use for 3 to 5 days when stored in an airtight container in the fridge. #vegan #soy #soymilk #condensedmilk #condensedsoymilk #thefoodforestkitchen #ecologicthailand #healthy #nutrition #organic #breakfast

Fresh pineapple is something we can get from our own gardens! It is used for many, many dishes at the Food Forest Kitchen Restaurant. The pineapple jam is a favorite for the guests of @Ecologicthailand with our Western breakfast. Pineapple Jam Prep time: 10 minutes - Cook time: 20 minutes Total time: 30 minutes Serves: 1 jar INGREDIENTS 500 gram Pineapple chunks Optional : 3/4 cup Sugar EQUIPMENT Saucepan Blender Pan Whisk Measuring cups Jar PREPARATION Clean the pineapple and chop the pineapple in chunks Use a blender to make the pineapple in a chunky puree Sterilize your jar (hot water) METHOD In a small saucepan, bring the pineapple (If your pineapple 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

Peanut butter was one of the first products we made by ourselves here in Paksong. It was not available in the area, simply because Western products were not available way back when. So we made our crunchy peanut butter with a twist. A little bit of chili powder is the secret ingredient! Our chef makes the peanut butter from scratch: she roasts the peanut, removes the husks after roasting and crush the peanuts before she turns it into peanut butter. Crunchy peanutbutter Prep time: none Cook time: 15 minutes Total time: 15 minutes Serves: 1 big jar INGREDIENTS 4 cups of roasted - non salty crushed peanuts 1/4 cup of vegetable oil 1/4 teaspoon of dried chili powder 1/2 teaspoon of salt EQUIPMENT Blender (strong one) or food processor Measuring cups Spoon Jar for storage PREPARATION If you want you can roast your peanuts and remove the husk. Or you buy already roasted - non salty or flavored - peanuts. Crush your peanuts METHOD Add 2 cups of crushed peanuts in your blender Add the oil, the chili powder and the salt Blend until smooth Pour into jar (fill the jar half way) Add the remaining 2 cups of crushed peanuts Stir the crushed peanuts through the creamy peanut butter Store in fridge NOTE: If you like your peanut butter to be sweet you can add a teaspoon of honey to the end product. 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

Banana pancakes are made all over Thailand and served as a sweet snack. We think you can eat it any time of the day. For breakfast, lunch, snack or dessert! Delicious with condensed milk, syrup or just some lime and sugar. Make your own with this recipe. VEGAN BANANA PANCAKES Prep : 10 min Cook: 10-15 minutes Ready in:half an hour Makes: 6-10 pancakes INGREDIENTS 3 ripe bananas 1 cup flour 1 tablespoon sugar 1 tablespoon baking soda 1/4 teaspoon salt 1 cup coconut milk (make your own with this recipe) 2 tablespoons coconut oil EQUIPMENT Bowl Saucepan Whisk Small soup ladle Measuring cups PREPARATION If you like: make your own coconut milk first. Peel the bananas and slice them length wise. METHOD In a bowl: mix the flour, sugar, baking soda and salt Add the coconut milk and mix well (no lumps) Add the coconut oil, mix Heat the pan on medium heat on the stove and add a bit of oil to the pan Use the small soup ladle to pour the pancake batter in the pan Add 2 or 3 pieces of banana to the pancake Bake for 2-3 minutes When air bubbles appear it's time to careful flip you pancake Bake the other side Serve with some home made syrup or condensed soy milk (check the recipes on this website). Or add some lime juice and sugar. 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