Mini tarts are a wonderful snack or side dish and very popular at our restaurant! And of course we make our own mini tarts with the recipe of the vegan pie crust, and red curry paste MINI GREEN VEGGIE TARTS If you make the pie crust by yourself, add 1 more hour to the total time. Prep time: 10 minutes - Total time : 30 minutes - Serves: about 6 mini tarts INGREDIENTS pre-baked pie crust (made into 6 mini tarts) Pak Liang leaves 2 cups (or any other leafy green vegetable) 100 ml coconut

These lovely mini onion tarts have a bit of Thai spice to it, because we add our home made red curry VEGAN MINI ONION TARTS If you make the pie crust by yourself, add 1 more hour to the total time. Prep time: 10 minutes - Total time : 30 minutes - Serves: about 6 mini tarts INGREDIENTS pre-baked pie crust (made into 6 mini tarts) 2 big onions 2 sprnig onions 100 ml coconut milk 1 teaspoon red Thai of water EQUIPMENT Skillet Small pan Big spoon Small bowl Cutting board Knife PREPARATION Make your mini

When you serve these amazing mini vegan pumpkin pie tarts, they will be gone instantly! 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 EQUIPMENT Pie pan Big spoon Big bowl for mixing Hand blender PREPARATION Make your vegan pie crust mini tart crusts and smooth it out Bake for 60 minutes Let it cool down for ca, 4 hours in the fridge before

To use for our mini onion tarts, our vegetable tarts and even for sweet dessert bites. MINI TART SHELLS Prep : 15 minutes - Bake for a cold filling: ca. 40-45 minutes - Pre-bake for a hot filling (linke pumpkin pie for example) 15 minutes Bake Ready in: 1 hour - Makes: 12 mini tart shells around the shape of the upside down cupcake Poke some holes on the dough with a fork Pre-bake for 10-15 minutes bake the crust for a cold filling (vegetable tart, pudding or fruit), you can bake the crust for 40-45 minutes

THAI NOODLE SOUP Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes Makes: 4 portions the garlic Mince the ginger Dice the onion Cut the eggplant in 2 cm cubes Squeeze the limes Mince the Add the onions and garlic and saute for 3-5 minutes. Stir in the ginger, fry for an additional minute. Bring soup to a boil and then reduce heat to a simmer for 3-5 minutes.

VEGAN THAI RED CURRY PIZZA Prep : 20 minutes - Cook: 25-30 minutes - Ready in: 1 hour - Makes: 1 big spring onion, chopped 1/2 cup homemade soy spread cheese Some bean sprouts 1/2 tablespoon cilantro, minced Mix all the ingredients for the sauce in a bowl, set aside Topping Dice the tomatoes Dice the onions Mince the cilantro Chop the spring onion Make the soy spread cheese Make your bean sprouts Mince the cilantro Place your pizzas in the oven for 30 minutes or until the crust starts to brown.

THAI POTATO SOUP Prep Time: 10 mins - Cook Time: 25 mins - Total Time: 35 mins - Makes: 4 servings INGREDIENTS Water Salt 4 medium size potatoes 4 garlic cloves - minced 1 tablespoon fresh, grated ginger 1 teaspoon Measuring cups Airtight container PREPARATION Peel and chop the potatoes in cubes Clean the garlic and mince it Grate the ginger Make the vegetable stock Make the coconut milk Toast and chop the cashews Mince

VEGAN TOM YAM SOUP Prep Time: 10 mins - Cook Time: 30 mins - Total Time: 40 mins - Makes: 4 servings INGREDIENTS 2 teaspoons of coconut oil 1/2 onion 1 tablespoon crushed garlic 1 tablespoon minced ginger Bring to the boil and simmer for around 5 minutes for the flavors to infuse. Bring back to a boil and cook for around 3 minutes. Let it simmer for another 5 minutes. Serve the soup with fresh cilantro for garnish.

Yum Makua Yao: Thai roasted Eggplant salad Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Serves: 2-4 portions INGREDIENTS 500 grams Thai green eggplants (or the purple aubergine) ½ bowl PREPARATION Make the vegan fish sauce, Chop the cilantro Chop the spring onions finely Deseed and mince the Thai chillies Juice the limes Mince and crush the garlic Cut the shallot in thin half mooned pieces Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the

CUCUMBER AND EGGS STIR FRY Prep time: 5 minutes Cook time: 5 Total time: 10 minutes Serves: 1 portion INGREDIENTS 150 gram cucumber 3 tablespoons vegetable oil 1 tablespoon minced garlic 2 large eggs 1 teaspoon sugar EQUIPMENT knife a large wok spatula PREPARATION Peel and cut the cucumber Clean and mince

THAI STYLE RED CURRY HUMMUS Prep time: 15 minutes Cook time: 15 minutes Total time: 10 minutes Serves : 4 - 6 portions INGREDIENTS 1 1/2 cups okara 3 cloves garlic, minced 2 tablespoons tahini 3 tablespoons Measuring cups Serving bowls PREPARATION Make soy milk Take the okara and dry roast the okara for about 5- minutes little dry and crunchy and a little bit darker Set the okara aside and let it cool down Make the tahini Mince

VEGAN THAI SPRING ROLSS Prep time: 30 minutes Cook time: 10 minutes Total time: 40 minutes Serves: 16 Cook for 3-4 minutes,. Stir in the minced garlic and fresh ginger, and cook for 1 more minute. Let the mixture cook down for several minutes, then add the spring onion. Cook for 3-4 minutes per side, or until a nice, golden brown. Cook the remaining spring rolls. Cook spring rolls in air fryer for 5 minutes; turn over and cook until evenly browned, about 5 minutes