At our Food Forest Restaurant in Paksong we make and serve our own vegan sandwich bread. Bread is hard to get in this area, and is usually not vegan. Our bread is lactose and egg free and done within an hour! VEGAN NO KNEAD SANDWICH BREAD Prep : 20 min Cook: 40 min Ready in: 1 hours Serves: 1 loaf INGREDIENTS 4 cups (520 grams) bread flour (or regular white flour) 1 tablespoon (11 gram) yeast 1/2 teaspoon salt 2 teaspoons maple syrup (or honey) 3 cups warm water EQUIPMENT 2 bowls Bread pan Baking paper Whisk Spatula Measuring cups Tea towel Oven PREPARATION Add baking paper in your bread pan (cover the bottom and all sides) METHOD In a bowl: mix the flour, yeast and salt Second bowl: dissolve the maple syrup or honey in the warm water Add the water to the dry ingredients Mix (do not knead!) all ingredients together until you have a dough Place the dough in the bread pan and smooth it down Cover the pan with the tea towel and leave it for 20 minutes Now is the time to heat the oven up to 190 ° Celsius (convection ovens on 170°C) After 20 minutes the oven is on temperature and your bread has risen Place the bread in the oven and bake it for 40 minutes 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

Combine fresh fruit into a healthy, refreshing and delicious drink: we use fresh ripe pineapple, juice of our own lime/kumquat and orange juice to make this drink bursting with Vitamin C. Enjoy! Vitamin C: the drink! Prep time: 4 minutes - Cook Time: 1 minute - Total Time: 5 minutes - Servings: 1 tall glass INGREDIENTS 1 cup of ripe pineapple 1 shot glass of lime (or kumquat) juice 2 shot glasses of orange juice Honey as desired a cup of crushed ice EQUIPMENT Shot glasses Serving glass Blender (suitable for crushing ice) PREPARATION Juice the lime/ kumquat Cut up the pineapple cut a wedge of lime METHOD Add all ingredients together with some ice cubes in the blender Blend Pour in tall glass, serve with a lime wedge or piece of pineapple and metal straw. 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

Most of the time we serve brown rice, made in the rice cooker at our restaurant. But every now and then we have this beautiful blue rice served with a special dish (kao koo kapee). The color is made naturally with the help of the butterfly pea flower, which can be bought in dry form in Asian supermarkets. We just pick it in our garden of course. The recipe is for cooking the rice on your stove, because not everybody has a rice cooker. BEAUTIFUL BLUE RICE Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 32 minutes (plus 10 minutes for steaming) - Makes: 3 cups of blue rice INGREDIENTS 5 - 10 dried butterfly pea flowers 1 cup rice 8 cups of water EQUIPMENT Measuring cups A pot for cooking the rice PREPARATION Rinse the rice under running water to remove excess starch. Add the water to a pot and boil it with the butterfly pea flowers METHOD Remove the butterfly pea flowers from the boiling water Add the rice to the boiling blue water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve. NOTE: if you sprinkle some lemon over the blue rice, it will turn purple! 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 chocolate pudding is a delicious, yummy pudding, served as as dessert, but also as a pie!!! Made with chocolate and home made coconut milk in a vegan pie crust! At the Food Forest Kitchen @Ecologicthailand we serve this stunning and delicious pie as a dessert or with a cup of organic coffee or herbal tea. VEGAN CHOCOLATE 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 Pie crust 1/4 cup of cornstarch 1 cup of sugar 1/3 cup of dark chocolate powder 1/8 teaspoon of salt 2 cups of home made coconut milk 1 teaspoon of vanilla Mint leaves for decoration EQUIPMENT Saucepan Whisk Spatula Measuring cups Hand mixer or fork PREPARATION Make your own coconut milk Make your pie crust. 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 pie crust. Smooth it out evenly. Set for 2 to 3 hours in the fridge. Decorate with graded coconut and/or mint leaves 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

Lassi is a popular traditional yogurt-based drink that originated in India. At the Food Forest Restaurant we use our own home made yogurt and the fresh fruit- and even with vegetables and herbs - from our gardens and food forest to make this amazing thirst lessening healthy drink. Mint gives this lassi an amazing flavor and freshness. THAI BASIL LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water 10 Thai basil leaves 2 teaspoons honey 1 pinch salt Mint or basil leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Clean the ginger and chop finely Squeeze the lime Clean the basil leaves Crush the ice Cool the water METHOD In a blender, blend the yogurt, mint, ice water, honey and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. 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 vegan version of a Thai dish, originally made with boiled and deep fried eggs. The story behind the funny name of the original dish: boiled eggs was the only dish a son-in-law was able to cook. One day, his mother-in-law came for a visit, and the son-in-law had to make her lunch. So he boiled eggs, then fried them and the end result was this dish. Of course, his mother-in-law loved it. The special thing about this meal is the tamarind sauce that goes with it, and this sauce makes a great combination with deep fried tofu as a vegan version of the original Thai dish. EGGS 'SON-IN-LAW' Prep time: 15 minutes Cook time: 10 Total time: 25 minutes Serves: 4 portions INGREDIENTS 2 sprigs cilantro 2 - 3 Dried whole chilis 250 grams of firm tofu 1 tablespoon vegan fish sauce 3 tablespoons Palm Sugar 2 - 3 spring onions (or dried onions) vegetable oil 2 teaspoons tamarind paste (if you have no tamarind paste, you can substitute it for substitute with 2 teaspoons fresh lime juice, mixed with 1 teaspoon brown sugar) 2 tablespoons of water EQUIPMENT Wok Skillet Knife PREPARATION Drain the tofu and dice in cubes of 2,5 centimeter Peel and thinly slice the spring onions Add the dried tamarind to a bit of water for ca. 15 minutes, then squeeze the tamarind and discard. The tamarind water is used for the sauce later. METHOD TOFU: Heat 1 tablespoon oil in awok and stir fry the tofu pieces for 5-10 mins. Gently stir the pieces to make sure that they do not break. The outside of the tofu will be slightly crisp, the inside will still be soft. Drain and keep the fried tofu in a separate plate. Turn down the heat and use the hot oil to quickly fry the dried chilies. Scoop out the fried chilies and set aside. Over the medium to medium low heat, add the sliced spring onion to the wok. Stir to brown evenly for about 5 to 7 minutes. Drain the fried spring onions and set aside SAUCE: Place a skillet on a low heat. Add palm sugar, vegan fish sauce and tamarind water Stir until the palm sugar is dissolved Let the sauce cool down SERVE Place the tofu on a plate Pour the sauce over the tofu . Sprinkle the fried peppers and onions over it Decorate with a some cilantro 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 relish or vegetable jam is a cooked and pickled product made of chopped vegetables, fruits, pickles or herbs and is used as a condiment. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers. Here is our version of the cucumber relish, made with the cucumbers from our organic garden and served with tofu satay or dip with flat bread. CUCUMBER RELISH Prep : 15 minutes - Cook time: 60 minutes - Total time: 1 hour and 15 minutes - Makes: 2 jars of cucumber relish INGREDIENTS 5 cups of cucumber (ca. 6 cucumbers) 2 1/2 cup onion 2 cups of vinegar 1/2 tablespoon turmeric 1 1/2 cup of brown sugar 3 1//2 teaspoon mustard seed (or 1 teaspoon mustard) vegetable oil EQUIPMENT Blender Colander Cheesecloth Bowl Wok PREPARATION Clean the jars and use hot water to sterilize them Soak and clean the cucumbers, cut in pieces and add to the blender Mash the cucumber Place a colander with cheesecloth over a bowl and let the cucumber mash drain for ca. 10 minutes Clean the onion and cut in pieces. Add to the bender and mash the onion. METHOD In a wok heat some vegetable oil on medium heat Add the mashed onion and cucumber to the oil and stir fry Add the vinegar, turmeric, sugar, mustard (seeds). Mix and stir fry Bring to a boil Reduce heat to low and cook for ca. 1 hour. Stir often Take off the heat Scoop in jars Seal the jars NOTE: The relish will stay good in the refrigerator in an airtight container for ca. 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

Served with our homemade flat bread or raw veggies this dip sauce, made with fresh green vegetables from our garden, this dip sauce makes an amazing snack and a wonderful appetizer. We use a local vegetable, like PakLiang or Pakwan for this dip sauce, you can choose any other leafy vegetable if you don't have these vegetables. VEGAN GREEN VEGGIE DIP SAUCE Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes - Makes: ca. 1 cup INGREDIENTS 500 gram green leafy vegetables 4 cloves garlic 1/2 big onion 2 small tomatoes 2 tablespoons soy sauce 2 tablespoons lime juice 1 teaspoon ground pepper a bit of chili powder vegetable oil EQUIPMENT Blender Bowl Skillet Measuring cups PREPARATION Steam the vegetables. Set aside Chop the garlic fine Chop the onion fine Chop the tomatoes fine Juice the lime METHOD Mix in a bowl: the soy sauce, lime juice, pepper and chili powder. Set aside Add vegetable oil to a skillet, medium heat Add garlic, onion and tomatoes Stir fry until the garlic is golden brown Add the soy sauce mix to the skillet Stir fry for about 5 minutes In the blender: add the stir fry mix and the steamed vegetables Blend until smooth Scoop in a serving bowl and serve with flatbread Store in an airtight container up to 2 days 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

When stir frying vegetables you can use many different ingredients and oils. In Thailand you can find many store bought stir fry sauces, but it is easy to make your own and add it to your stir fry or recipe whenever you need it. An easy and delicious sauce you will want to use for not just your Thai stir fry! VEGAN STIR FRY SAUCE Prep time: 5 minutes Cook time: 3 minutes Total time: 8minutes Makes: 1,5 cups INGREDIENTS 1/2 cup soy sauce 1/2 cup vegetable stock 1 tablespoon corn starch 1 tablespoon honey 1 teaspoon sesame seed oil 1 teaspoon rice vinegar 2 inch piece of ginger 2 garlic cloves EQUIPMENT Bowl Whisk Bottle for storage PREPARATION Make the vegetable stock Peel and grate the ginger Peel and grate the garlic METHOD Whisk all ingredients together. Pour in bottle (air tight) NOTE: When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce. Will keep refrigerated in an airtight container for 1 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

No food waste is a motto from our restaurant: the Food Forest Kitchen in Paksong. If we have shrimp on the menu, we use the shrimp shells to make a wonderful stock! This stock can be used as a base for noodles with seafood or any other dish you like to us stock for. Easy to make, full with flavor. STOCK FROM SHRIMP SHELLS Prep Time: 0 mins - Cook Time: 10 mins - Total Time: ca. 10 mins - Makes: depend on the number of shells INGREDIENTS shrimp shells (if you want, you can use cooked ones too, left over after a shrimp meal) water: ca. 3 cups for each 10 shells and if you like: some pepper corn EQUIPMENT A pot Strain A jar or container for storage or Ice cube tray for freezing PREPARATION Rinse the heads of the shrimps in cold water INSTRUCTIONS Place the heads, shells, and tails in a saucepan with enough cold water to just cover the shells. Add some spices to your liking, like peppercorns Simmer, uncovered, about 15 minutes Strain and store NOTES The stock, once filtered, lends itself to all preparations, especially soups and curries. It can also be served as an accompaniment, with its vegetables. STORAGE: Refrigerate this stock in an airtight container for up to 1 week. Freeze for up to 3 months. If you just need small amounts of your stock, you can also freeze it in an ice cube tray and use the amount you need by taking out the 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

Lassi is a popular traditional yogurt-based drink that originated in India. At the Food Forest Restaurant we use our own home made yogurt and the fresh fruit- and even with vegetables and herbs - from our gardens and food forest to make this amazing thirstlessing healthy drink. The flavor of Thai Basil goes amazingly well with the taste of yogurt. THAI BASIL LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water 10 Thai basil leaves a small piece of ginger 1 tablespoon of lime juice 2 teaspoons honey 1 pinch salt Mint or basil leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Clean the ginger and chop finely Squeeze the lime Clean the basil leaves Crush the ice Cool the water METHOD In a blender, blend the yogurt, Thai basil, ginger, lime juice, ice water, honey and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. 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

Lassi is a popular traditional yogurt-based drink that originated in India. At the Food Forest Restaurant we use our own home made yogurt and the fresh fruit- and even with vegetables and herbs - from our gardens and food forest to make this amazing thirstlessing healthy drink. Ginger gives this Lassi an amazing flavor in combination with the cinnamon. GINGER LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water 2 teaspoons grounded ginger 2 teaspoons honey 1 pinch salt ¼ teaspoon cinnamon Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Clean the ginger and chop finely Crush the ice Cool the water METHOD In a blender, blend the yogurt, ginger, ice water, honey, cinnamon and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. 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