Although it usually referred to as a simple dish, the stir fried mixed vegetable dish is a beautiful dish with a delicious sauce base. Maybe simple to make, but it qualifies as a number one Thai vegetable dish! You can use any vegetable you have for this recipe. Make sure that you have some red and greens to go with the green veggies! In Thai cooking, the combination of color is almost as important as the flavor! Stir fried mixed vegetables Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes Makes: 1 plate (4 to 6 portions) INGREDIENTS FOR THE STIR FRY 2 tablespoons vegetable oil 1/4 cup shallots (finely chopped, or purple onion) 5 to 6 cloves garlic (minced or finely chopped) 1 to 2 pieces galangal (thumb-size or ginger, sliced into thin matchstick pieces) 1/2 to 1 small fresh red chili (sliced or 1/4 to 1/2 teaspoon chili flakes) 1 medium-size carrot (sliced) a handful of mushrooms (sliced or left in halves or quarters) 2 to 3 cups kale or morning glory 1 handful fresh Thai basil (chopped) Optional: 1 small head cauliflower (cut into florets) a handful of greean beans 1 tomato INGREDIENTS FOR THE STIR FRY SAUCE 2/3 cup coconut milk 2 1/2 tablespoons soy sauce 1 tablespoon fresh lime juice 1/3 to 1/2 teaspoons dried crushed chili flakes 2 1/2 teaspoons brown sugar EQUIPMENT a wok a bowl to mix the the sauce serving bowl or plate PREPARATION Clean all your greens make your coconut milk squeeze the lime cut the shallots finely mince the garlic slice the galangal in stripes slice the chili finely Half the mushrooms if you have big ones Slice the carrot finely Cut green beans in pieces Cut the tomato in pieces Half or quarter the leafy vegetables, depending on the size METHOD TO MAKE THE STIRFRY SAUCE In a bowl: combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, Stir well to dissolve the sugar. Set aside METHOD TO MAKE THE STIR FRIED VEGETABLES Warm a wok over medium-high heat. Add 2 tablespoons oil Add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes Add the carrot, mushrooms, and any 'hard' vegetables Add 1/4 of your stir fry sauce Stir fry for 2 to 3 minutes. Add the broccoli and red pepper plus enough stir-fry sauce to simmer vegetables (about 2 minutes). Add the 'leafy' vegetables Stir fry Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until the leafy vegetables are cooked but still very green! Add the tomato pieces and stir fry 2 to 3 minutes more. Remove from heat Taste-test: If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired. Place the stir fry on a serving bowl Serve with steamed brown 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

The Needle Flower (or Jungle Geranium) can be found on the premises of Eco-Logic and the Thai Child Development. In general you will see them all over Thailand as hedges. The flowers can be red, orange, pink or yellow. Children love to pick the flowers and suck the nectar from the 'needle'. To use the flowers for a drink we dry them first. More information about Needle Flower can be found here. NEEDLE FLOWER LEMONADE Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 2 cups water (filtered) a hand full of dried needle flowers FOR SERVING: Honey Lime slices Lime juice Some fresh flowers for decoration EQUIPMENT A pan with lid Cups or glass for serving PREPARATION Pick the flowers and dry them Slice and juice the lime Boil the water METHOD Add the dried flowers in boiling water and let it boil for almost 10 Minutes on low heat. Let the Flowers Steep for another 10 Minutes Strain the concoction and let it cool SERVING: Add a teaspoon honey and lemon per glass. Add the lemonade. Add Ice cubes NOTE: To make the drink really look beautiful you can freeze a fresh flower into ice cubes!! 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

Pickling is really easy. We have a simple recipe for you, where you can make a simple brine and add any vegetable and spice you prefer. Or use our pickled spice recipe to make your own mix. The recipe below is for pickled cucumber, but pickling works for any other vegetable too. Enjoy the process and after a while: your own home made pickles! PICKLED CUCUMBER Prep Time: 10 mins - Cook Time: 30 mins - Total Time: ca. 45 minutes - Makes: a number of jars, depending on the number of cucumbers you use. INGREDIENTS You can use any vegetable for pickling. We used cucumber in this recipe. Depending on the amount of cucumbers, you can make the brine. cucumber or vegetable of your preference Brine For 1,5 liter of brine you need: 3 cups vinegar 3 cups water 2 tablespoons plus 2 teaspoon of sea salt 2 tablespoons of sugar EQUIPMENT Big pot Number of glass jars for pickling Sharp knife Bowl for mixing for making pickle spice PREPARATION Clean your cucumbers Dice them up into whatever size and shape you like. Use clear glass jars, wash them and rinse them with hot water. Make the spice mixture. Add the vegetables to the jars. Don’t overfill. Shake the jar after adding the vegetables. If all of the vegetable pieces move, you are good to go. Make the brine INSTRUCTIONS Make the brine: Place all of the ingredients into a saucepan and bring to a boil until everything is dissolved. Let it boil for two minutes and then remove from the heat After your brine is made, pour it into the jars, over the vegetables and spices, and be sure to leave it within 1 centimeter from the top. After pouring your brine into the jars, some bubbles may be forming on top. Remove them by tapping the jars against the counter. Make sure that the vegetables are fully covered with the brine and seal the jars. STORAGE: Place the jars in the refrigerator for at least 24 hours before eating The pickled cucumber will be good for up to 2 month in the refrigerator. 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

Butterfly tea is one of the herbal teas the Food Forest Kitchen serves for free to our guests. Butterfly Pea Tea is a simple drink to make. In Thailand it is called Nahm Dok Anchan. It has a lot of health benefits and can be made from fresh flowers or from dried flowers. You can find the butterfly pea vines growing near the restaurant of Eco-Logic and near the school of the Thai Child Development Foundation. More information about the butterfly pea flower and plant can be found here. HERBAL BUTTERFLY TEA RECIPE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 6 glasses INGREDIENTS 1 Cup Butterfly Pea Flowers (Dry or Fresh) 1 Liter Drinking Water FOR SERVING: Honey 2 Limes EQUIPMENT A pan with lid Jug or teapot PREPARATION If using fresh flowers: cut the green bottoms off. If using dried flowers you can use as they come. Boil the water in the pan METHOD When the water has boiled turn off the heat and add the flowers to the hot water. Place the lid on the pan Allow to sit for 5 minutes without further heating (to prevent a bitter taste) Strain the tea concentrate into a jug or teapot. SERVING: Add a teaspoon honey per glass. Add the tea. You can also serve some lime at the side. When lime juice is added to the tea the blue color will turn to purple. NOTE: This tea can also be served as a cold drink or ice tea. 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

You might not find this really a recipe, but it is a great idea, so we really want to share it with you. At the premises of Eco-Logic and the Thai Child Development we have many edible flowers, all beautiful. We use them to decorate our food, pastry with and make them into drinks. A very easy way of using them is to freeze them. Make ice cubes with the butterfly pea, the needle flower for example. The effect in the drinks (even in a glass of plan water) is fantastic. Go ahead, give it a try! More information about edible flowers can be found here. FLOWERED ICECUBES Prep time: 2 minutes Freeze time: 1 hour minutes Total time: 62 minutes Makes: 12 ice cubes INGREDIENTS water freshly picked edible flowers EQUIPMENT An ice cube try Cups or glass for serving PREPARATION Pick the flowers METHOD Add the flowered ice cubes to your cold drinks 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

Passion flower tea is made from the dried leaves and flowers of the passion flower. It is one of the herbal teas the Food Forest Kitchen serves for free to our guests. The tea is said to help with insomnia, anxiety, hot flashes, pain, and more. We get the passion flowers and leaves from our own gardens of course. You can find the passion flower vines growing at the aqua hydroponic greenshouse of the Thai Child Development Foundation. More information about the pandan plant can be found here. HERBAL PASSION FLOWER AND LEAVES TEA RECIPE Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Serves: 6 glasses INGREDIENTS Per glass of tea: 1 tablespoon of dried passionflower (about 2 grams) 1 liter Drinking Water FOR SERVING: Honey (optional) EQUIPMENT A pan with lid Strainer Jug or teapot PREPARATION Add water in the pan METHOD Place the pan on a medium heat and add the dried passionflower and leaves Bring to a boil, lower the heat and let it simmer for ca. 10 minutes. Strain the tea concentrate into a jug or teapot. SERVING: Add a teaspoon honey per glass. Add the tea. NOTE: This tea can also be served as a cold drink or ice tea. 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, colored and flavored with papaya from our own organic garden! They are really easy to make, no eggs, no dairy, the most delicious and moist cake. Make your own now! PAPAYA 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 - 1 cup of water 1/2 cup of papaya puree EQUIPMENT Paper cup cakes Bowl Hand blender Spoon Measuring cups Oven PREPARATION Preheat the oven to 180 ° Celsius Peel the papaya, remove the seeds, dice the fruit. Use a hand blender to puree the papaya fruit 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 papaya puree and water over everything Mix it all together until smooth, your batter should look like thick pancake batter. Add more water if needed. Pour in your paper cupcakes, fill half way Place in the oven Bake for ca. 25 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

In the organic vegetable garden of the Thai Child Development Foundation we grow fresh peppercorns. We can dry them and grind them of course, but they are so good to use as a green vegetable. In this recipe the spicy flavor of the peppercorn goes wonderful with the the stir fried tofu and yellow curry. The yellow curry is also home made and vegan. This is a pretty spicy dish! Stir Fried Tofu with Cashew nuts Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes Makes: 3 servings INGREDIENTS 200 gram firm tofu 2 kaffir leaves 1 tablespoon fresh green peppercorns 2 tablespoons soy sauce 1 teaspoon coconut sugar 2 fresh red Thai chili pepper 2 tablespoons vegetable oil 2-3 teaspoons homemade yellow curry paste EQUIPMENT Wok Knife PREPARATION Make the yellow curry paste Drain the tofu and dice in bite size pieces Slice the kaffir leaves thinly Slice the Thai chili thinly METHOD Add2 table spoons of oil to the wok Stir-fry the tofu, curry paste, green peppercorns and half of the sliced kaffir leaves over medium heat for about 3 minutes. Add the soy sauce and sugar to taste. Transfer to a serving dish and garnish with the rest of the kaffir leaves and chili pepper. Serve with rice and some raw veggies. 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

How wonderful are stir fries! Within a short amount of time you have a wonderful and often colorful Thai side dish. Healthy, crispy, tasteful. Combined with tofu a stir fry like this one is a great dish on our lunch buffet table, or even as a dish on it's own, served with some rice. The recipe is for 1 plate. Stir fried Tofu with Ginger and Spring Onion Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes Makes: 1 plate (2 portions) INGREDIENTS 150 gram -firm tofu 300 ml  vegetable oil (for frying the tofu) 1/4 teaspoon  Bouillon powder (Vegan) 1/4 teaspoon  Salt 1/8 teaspoon Ground black pepper 50 gram Onion 50 gram Spring onion 20 gram Ginger 3 tablespoon s of water 1 tablespoon vegetable oil 1 clove of garlic 1/2 tablespoon of soy sauce 1/2 teaspoon of sugar 1/2 teaspoon red chili (optional) 1 pinch  Ground black pepper EQUIPMENT a bowl a small skillet a wok PREPARATION Dry the tofu and cut in cubes Cut the onion in chunks Slice the spring onion thinly Julienne cut the ginger Chop the garlic finely Chop the red chili METHOD Put the tofu cubes in the mixing bowl. Add salt, pepper and bouillon powder and mix In a small skillet heat 300 milliliters of oil on medium heat Deep fry the tofu cubes in the hot oil, until golden and crispy Remove the tofu and put it on the kitchen roll to drain the excess oil. Set aside. In a wok, add a tablespoon of oil on medium heat Add the garlic and fry until golden Turn the heat up. Add the deep-fried tofu, ginger, onion, spring onion, and water. Stir-fry for about 2 minutes. Add the soy sauce, sugar, ground black pepper and fresh chili (Optional) Stir for further 2-3 minutes Transfer on a serving plate. Serve with steamed brown 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

Sator, also known as stinky beans or bitter beans. Stink beans have a bit of a strong taste and aroma. Either you like it, or you don't. The combination with the beans with shrimp (koong in Thai) makes for a wonderful dish, well known in Southern Thailand. Sator can be found fresh on markets, or preserved with water in jars. KOONG SATOR Prep time: 15 minutes Cook time: 10 Total time: 25minutes Serves: 1 plate INGREDIENTS 400 grams shrimps 2 - 3 heaping tablespoons red Thai curry paste 1 cup of stinky beans 1 big red chili ½ tsp vegan stir fry sauce ½ tablespoon vegan oyster sauce ½ tablespoon of brown sugar 6 - 8 kaffir lime leaves 2 tablespoon vegetable oil EQUIPMENT knife a large wok spatula PREPARATION Make your red Thai curry paste Make your vegan stir fry sauce Make your vegan oyster sauce Clean your shrimps: take off the head and peeling the shell, and then devein them. Or if you like to make this dish Thai style: leave the tail on! TIP: use the shrimp shells to make a great stock! Get the stinky beans out of the pod if you have fresh ones. Remove the skin of the beans too. Slice the chili Take the stems of the kaffir lime leaves METHOD Heat 2 tablespoons of vegetable oil in a wok on medium heat When the oil is hot, add the curry paste 2 or 3 spoons depending on how spicy you like it. Add 1/2 teaspoon of stir fry sauce Stif fry the mix for about 1 minute Add the chili, stir fry Add the shrimp, stir fry for about 30 seconds. The shrimp will change color fast. Add a bit water or stir fry sauce if the curry paste gets too dry Add the stinky beans, stir fry for another 30 seconds. Make sure the curry does not stick to the wok Season with 1/2 a tablespoon of vegan oyster sauce and 1/2 tablespoon of sugar Add water if needed Take the kaffir lime leaves and tear them up and add to the wok Stir fry for another 10 seconds. Turn off the heat. Add to a plate and serve with some brown 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

At the farm of the Special School of the Thai Child Development Foundation cat fish is farmed. The Food Forest Kitchen Restaurant gets these fish on a regular base and prepares them with spice red curry and fresh herbs from the garden. If you do not have access to catfish, fish like cod, haddock or pollock would be good substitutes. A fast, delicious and spicy addition to your dinner table. Served with rice of course. Stir fried spicy Tofu - Green beans and Ginger Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes Makes: 1 plate INGREDIENTS 1 Catfish, (ca. 500 gram) 1/2 cup Thai basil leaves (only leaves, no stems) 2 fresh Thai chilis 1 Tablespoon fresh ginger 1/4 cup green pepper corns 2 fresh kaffir lime leaves (you can replace this with lime or lemon zest) 2 tablespoons vegan Red Curry Paste 1 tablespoon sugar 2 tablespoons home made vegan fish sauce (you can replace it with soy sauce too) 3 tablespoons of water 3 tablespoons of vegetable oil EQUIPMENT a wok straining spoon serving bowl or plate PREPARATION Wash and clean the fish Cut the cat fish in steaks of ca. 2,5 centimeter thick, remove bones and pad the fish dry Wash and clean the Thai basil leaves Shred the Thai chilis Shred the ginger Cut the kaffir lime leaves in threads Make the vegan red curry paste Make the vegan fish sauce METHOD Heat vegetable oil in wok and add red curry paste. Fry and stir Add the fish and cook for ca. 3 minutes, until crispy Add water and stir. Add sugar, vegan fish sauce, stir well Add young green pepper, basil leaves, chilies, ginger and kaffir lime leaves. Stir Remove from heat. Add to a serving plate. Garnish with a bit more shredded lime leaves and basil. Serve with steamed brown 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

When you serve these amazing mini vegan pumpkin pie tarts, they will be gone instantly! They are so yummy and you can have more then one!!! At our restaurant we make our vegan tart shells first (can be used for many delicious fillings by the way) and the vegan pumpkin filling with our own home made pumpkin pie spices. Served as a sweet snack with coffee and/or tea. MINI VEGAN PUMPKIN PIE TARTS Prep time: 20 minutes for the crust - for the filling 10 minutes - Cook time: 6 and 60 minutes Total time: 1 1/2 hour - Serves: 1 medium pumpkin pie First make the the small tart shells using the vegan crust recipe. The trick is to use a muffin pan or cupcake pan upside down. Click here for the recipe. While your tart shells are baking you can start with the pumpkin pie filling. INGREDIENTS for the filling 425 grams pumpkin puree 3/4 cup of coconut milk 3/4 cup of sugar 1/4 cup of cornstarch 1 teaspoon vanilla 1/4 cup of honey 3 teaspoons of pumpkin spice 1/2 teaspoon salt a pre-baked pie crust EQUIPMENT Pie pan Big spoon Big bowl for mixing Hand blender PREPARATION Make your vegan pie crust mini tarts Dice the pumpkin, steam the pumpkin and use a hand blender to puree Make your own coconut milk Make your own pumpkin spice 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 mini tart crusts and smooth it out Bake for 60 minutes Let it cool down for ca, 4 hours in the fridge before serving 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