Thai stir fried tofu with Cashew Nuts (Tahu Med Ma Muang) is a lovely, colorful dish with stir-fried tofu, crunchy cashews and a crisp selection of fresh vegetables. A great side dish at our lunch buffet table. Stir Fried Tofu with Cashew nuts Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes Makes: 3 servings INGREDIENTS 250 gram firm tofu 1 pinch salt 7 dried Thai chilies 1 cup cashews (unsalty) 1 small onion 150 grams cabbage 1 tablespoon garlic 1 tablespoon home made vegan oyster sauce 2 teaspoon soy sauce 5 spring onions vegetable oil for frying EQUIPMENT Wok Knife PREPARATION Make the vegan oyster sauce Drain the tofu and dice in bite size pieces Quarter the onion Cut the cabbage into bite-size pieces Chop the garlic finely Cut the spring onions into pieces of 3 centimeter METHOD Marinate the tofu with a pinch of salt. Add oil to the wok and fry the dried chilies and cashews over medium heat (about 1 minute) Remove from the pan and drain on a paper towel. After draining cut the chilies into 1 cm pieces (use a knife or scissors) Remove the oil from the wok and add a fresh tablespoon of oil in the wok. Ad the garlic and the onion, fry over medium heat. When the onion starts to glaze, add the cabbage. Stir. Add the tofu. Keep stirring. Add the dried chili pieces. Stir. Add the vegan oyster sauce, soy sauce and stir until the tofu is golden brown. Finally add the spring onion pieces and stirfry for 1 more minute. Remove from the heat and serve immediately 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

Fish sauce is used in quite a lot of Thai recipes. It has a distinct flavor and is hard to replace. Unless you make your own vegan version of course. Here is the recipe we use in for the 'fish' sauce in our restaurant. VEGAN FISH SAUCE Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes Makes: 2 cups INGREDIENTS 4 cups of water ¼ cup of soy sauce 1/2 cup dried mushrooms 1   4 x 8 inch sheet of dried seaweed 4 garlic cloves, sliced 2  ½ tablespoons of salt EQUIPMENT Saucepan, medium size PREPARATION Peel and slice the garlic METHOD Add all ingredients to a saucepan and bring to a simmer over a medium heat (no lid) Simmer until reduced by 50% Take the pan of the heat Cover the pan and let the sauce steep for a while (up to 24 hours) Strain the sauce and pour into jar. NOTE: If the sauce is less that 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness. Store in the 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

It is amazing what you can do with coconut! Thailand's cuisine seems to based on coconut and rice it seems sometimes. And chilis of course. You can make a wonderful, non dairy (n)ice cream from your home made coconut milk And if you happen to have the coconut shell to serve it in, you will feel like being at our restaurant in Paksong when eating it! BANANA ICE CREAM Prep time: minimum 2 hours for freezing Cook time: 10 minutes Total time: 15 minutes (or 2 hours and 15 minutes if you add the freezing time) Serves: 3-4 cups - INGREDIENTS 3 cups coconut milk, see recipe 3/4 cup honey 1/2 teaspoon salt 1 tablespoon vanilla EQUIPMENT Freezer Ice cub tray Blender or food processor Measuring cups PREPARATION Make your coconut milk (see recipe) Stir all ingredients (minus optional add-ins) together in a bowl. Add the the mixture in ice cube trays, and freeze them METHOD Blend the frozen ice cubes in a high-speed blender for a couple of minutes When the ice cream is the texture of soft serve, serve it immediately with your choice of toppings. Or you can freeze a few 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

Water spinach, also known as morning glory and pak boong (ผักบุ้ง) in Thai, is a common vegetable in Thailand. You will also find it in the vegetable gardens of the Thai Child Development Foundation in Paksong. The stir fried dish made with this tasty vegetable is served on a regular base in the Food Forest Kitchen restaurant of Eco-Logic Thailand. Beside the great taste, this vegetable is also low in calories and rich in vitamins and minerals. Stir fried Morning Glory (Pad Pak Boong) Prep Time: 5 minutes - Cook Time: 3 minutes - Total Time: 10 minutes Makes: 4 portions INGREDIENTS 1 bunch Water morning glory 4 Thai chilies 3 large cloves garlic 1 tablespoon soy sauce 1/2 tablespoon vegan oyster sauce 1 tablespoon vegetable Oil EQUIPMENT A bowl a wok PREPARATION Clean the Pak Boong Mince the garlic Crush the chilies open a bit METHOD Place the Pak Boon in a bowl Add all the other ingredients on top of the Pak Boong (except the oil) Heat the oil in a wok until it's really hot, but not burning. Dump the bowl of ingredients up-side-down into the pan, so that the sauces are on the bottom. Quickly stir it up so it cooks evenly for about 1 minute (really!) Remove from the heat and serve immediately 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 Food Forest Kitchen Restaurant of Eco-Logic Restaurant we have a no-food-waste policy. This means we get really creative with some of the food 'left overs' (if any....). Vegan creamy rice pudding is an incredible nice dessert, creamy, sweet and with a bit of cinnamon. It is easy to make and you can serve it hot or cold. Use your own home made coconut milk and brown rice to make this amazing recipe. VEGAN CREAMY RICE PUDDING Prep : 10 min Cook: 30 min Ready in: 40 hours Serves: 8 small glasses INGREDIENTS 1,5 cups home made soy milk (or other plant based milk) 1 cup home made coconut milk 1 cup cooked brown rice 1/2 cup raisins or other dried fruit (optional) 1/4 cup honey, plus more to taste 1 teaspoon vanilla extract 1 teaspoon orange zest 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons coconut oil 1/2 teaspoon salt, or to taste EQUIPMENT Large pot Whisk Measuring cups Glasses or bowls for serving PREPARATION Cook your rice Make your own soy milk Make your own coconut milk METHOD Add all ingredients, except the salt and coconut oil, to a large pot. Stir the ingredients together and place the pot over medium heat. Bring the liquid to a boil. Lower the heat and allow to cook at a low simmer Stir occasionally, scrape the bottom of the pot with a spoon to remove any sticky rice Let it cook for about 20 minutes, or until it reaches your desired thickness. Remove the pot from the heat. Stir in the coconut oil, spoon by spoon to make the pudding more creamy, and salt to your liking. Taste test and add more honey if you want it more sweet Let the pudding cool for a bit. Chill for later or serve warm. Serve in a glass or small bowl with some cinnamon sprinkled on top 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 flower of the butterfly pea grows in an abundant amount on the premises of Eco-Logic Thailand. The flower is used for decoration of our salads (it's edible), to make tea, to color rice (into a lovely pastel blue color) and as a colorant for many desserts and sweets. Many of the guests get this beautiful butterfly pea lemonade as a welcome drink as they arrive in Paksong. The beautiful change of color from blue to purple is amazing! Make this lovely drink at your home with this recipe (the flowers can be bought in a dried form in many Asian supermarket). HOMEMADE LEMONADE Prep time: 4 minutes - Cook Time: 1 minute - Total Time: 5 minutes - Servings: 1 tall glass INGREDIENTS 1 cups soda water 1 cup very strong butterfly pea tea 1 tablespoon of lemon juice 1 tablespoon of honey ice cubes EQUIPMENT glasses for serving PREPARATION Make the tea (you can make it beforehand and keep it in the refrigerator) Juice the lime METHOD Add some ice cubes to a glass First, add the honey Then add the butterfly pea tea and soda water Last add the lemon juice Decorate with a green leaf Serve in shake glass with a lemon 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

Panang (or Penang) curry comes from southern Thailand and has Indian roots. There are plenty of dry spices in it. Normally this paste is made with a mortar and pestle, but a blender works as well (and way faster). Use 3 to 4 tablespoons of the Panang curry paste in your curry dishes depending on how spicy you like it. VEGAN PANANG (PENANG) CURRY PASTE Prep time: 5 to 10 minutes - Cook time: 5 minutes - Total time : 10 - 15 minutes - Makes 1 cups INGREDIENTS 15 long dried red chilies Boiling water 1/4 cup of roasted unsalted peanuts 5cm-piece fresh galangal or ginger, peeled, finely chopped 4 kaffir lime leaves, finely shredded 3 spring onions, peeled, coarsely chopped 3 fresh coriander roots, finely chopped 3 garlic cloves, crushed 1 stem lemon grass, white section only, finely chopped 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 tablespoons soy sauce 1 tablespoon vegetable oil EQUIPMENT Blender Jar for storage PREPARATION Boil the water and place the dried chilies in a bowl, covered with water. Set aside for 10 minutes. Drain the chilies, remove the seeds and chop the chilies. Peel and chop the fresh galangal or ginger Finely shredded the kaffir lime leaves Peeled and chop the spring onions Chop the coriander roots finely Crush the garlic Finely chop the white section of the lemon grass METHOD Blend the chili, peanuts, galangal or ginger, lime leaves, sring onionp, coriander root, garlic, lemon grass, cumin, ground coriander and soy sauce in a blender until finely chopped. Add the oil bit by bit, and blend again until a smooth paste forms. Scrape down the side of the blender if needed, . To store the Penang curry paste, use a jar, cover the curry with a layer of oil and keep in the fridge for up to 1 month. To freeze the Penang curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months. 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

Sweet and sour dishes can be find in many variations in Thai restaurants: with chicken, with fruit, with fish, with shrimps, with eggs and with tofu. Here you find the recipe for the vegan version with tofu: the flavor of the seasoned tofu with a sauce containing sugar and vinegar or lemon juice make this a delicious traditional Thai dish. Sweet and Sour Prep Time: 5 minutes - Cook Time: 15 minutes - Total Time: 25 minutes Makes: 4 portions INGREDIENTS 2 tablespoons soy sauce 1 tablespoons vinegar or fresh lime juice 1 block firm tofu, cubed 6 tablespoons cornstarch Vegetable oil to taste 1 cup of fresh pineapple 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1/2 onion, chopped For the sweet and sour sauce: 4 tablespoons brown sugar 2 tablespoons home made tomato ketchup 1 tablespoon vinegar 1 tablespoon or soy sauce 6 tablespoons water (100 ml) 2 tablespoons cornstarch EQUIPMENT A bowl wok PREPARATION Clean and cut the fresh pineapple Chop the bell pepper in long pieces Chop the onion Make the tomato ketchup METHOD FIRST THE TOFU AND VEGGIE MIX: Mix soy sauce and vinegar (or lime juice) in a bowl until well combined. Add the tofu cubes and let rest for at least 5 minutes. Drain the tofu add the cornstarch (2 spoons at the time), toss the tofu until all tofu is coated. Bake the tofu in a wok or skillet, with a small amount of vegetable oil on medium high heat until golden brown. Remove tofu from pan and set aside. Bake the veggies in the wok or skillet with some oil over medium-high heat until golden brown. Set aside. THE SAUCE To make the sauce just mix all the ingredients until well combined. Add all to the wok or skillet and cook until it thickens, stirring frequently. Mix the tofu, veggies and sauce in the skillet, stir and cook for about 5 minutes over medium heat, stirring occasionally. Keep in a sealed container in the fridge for 4 to 5 days 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 super easy, delicious bread roll recipe, like savory cinnamon rolls with a delicious mix of garlic, green onion and a bit of spice. Very easy to make and a delicious appetizer or snack with a drink from the bar in the Food Forest Kitchen restaurant in Paksong. VEGAN ONION GARLIC BREAD ROLLS Prep : 20 min Cook: 25-30 minutes Ready in: 1 hour Makes: 8 bread rolls INGREDIENTS ROLLS 4 tablespoons yeast 1 teaspoon sugar 1 cup warm water 2 1/2 cup flour 2 tablespoons vegetable oil 1 teaspoon salt INGRIEDIENTS FILLING 1 tablespoon oil 3 tablespoons chopped garlic (fresh or jarred) 1/2 cup onion ½ teaspoon chili powder 2 tablespoons fresh coriander EQUIPMENT 2 bowls Baking pan (to fit 8 rolls) Whisk Spatula Measuring cups Rolling pin Baking paper PREPARATION In a bowl: mix the sugar, yeast and warm water. Whisk together and let stand apart for 10 minute Chop the garlic very fine Chop the onion very fine Chop the coriander finely Preheat the oven to 180° Celsius Line your baking pan with baking paper Mix the ingredients for the filling METHOD In a second bowl: mix the flour, the oil and salt. After 10 minutes add the yeast mix to the dry ingredients. Mix well and kneed until you have a nice dough. Let it stand for 5 minutes After 5 minutes roll out the dough into a thin rectangle Brush the dough with the coconut oil and top with the filling Tightly roll up the dough and situate seam side down. Then with a bread knife or a string of floss, cut the dough into 8 rolls Place the rolls in the baking pan lined with baking paper Place the rolls in the oven and bake them for 25-30 minutes or until golden brown. Let cool for a few minutes and then serve immediately. 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

Time for a cool, refreshing drink! Here is the recipe of the bubbly basil splash mocktail, made with fresh basil from the Food Forest Kitchen gardens! HOMEMADE LEMONADE Prep time: 4 minutes - Cook Time: 1 minute - Total Time: 5 minutes - Servings: 1 tall glass INGREDIENTS 2 shots soda 2 shots sprite 4 small pieces pineapple 6 leaves of basil ice cubes EQUIPMENT Shot glasses Serving glass Blender (suitable for crushing ice) PREPARATION Juice the limes METHOD Add the soda, sprite, pineapple and basil together with some ice cubes in the blender Blend Decorate with basil leaf Serve in shake glass Pour in glass, serve with a basil leaf 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

Use this recipe of vegan Tom Yam paste to make Tom Yam soup or a pizza or any other dish. It is a great base for spicing up stir fries, marinades or dip sauces. VEGAN TOM YAM PASTE Prep time: 25 minutes - Cook time: 5 minutes - Total time : 30 minutes - Makes 1 cup INGREDIENTS Juiced tamarind paste 3 cloves garlic 10 – 15 dried red chilies 3 fresh red chilies 3 stalks lemongrass 5 small shallots 1 inch galangal 5 kaffir lime leaves 2 tablespoons brown sugar 2 tablespoons coconut oil 1 cup fresh cilantro leaves EQUIPMENT Blender Mortar and pestle Jar for storage PREPARATION Soak the dried red chilies in a bowl of warm water for about 15 minutes In a separate small bowl, soak 1 tablespoon of tamarind paste in 1/4 cup of warm water for about 15 minutes Squeeze the tamarind paste to extract as much of the juice as possible. Discard the pulp (and tamarind seeds, if any) Slice and remove the seeds from the soaked dried chilies Slice the fresh red chilies into pieces of 1/2 centimeter Slice the white part of the lemongrass very thin Grate the galangal Remove the stems of the kaffir lime leaves and slice in thin strips METHOD Add all ingredients into a blender Blend the ingredients to a paste. Keep the Tom Yum Paste in an airtight jar or container in the fridge for up to 1 week For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 6 months. 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. If you like pumpkin, this is a recipe you should try. COCONUT 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 1 cup pumpkin puree 2 teaspoons honey 1 pinch salt ¼ teaspoon cinnamon Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Cut the pumpkin and steam until soft Puree the pumpkin Crush the ice Cool the water METHOD In a blender, blend the yogurt, pumpkin puree, 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