A super easy, delicious cinnamon recipe, simple to make with just a few ingredients. We serve it with breakfast at our restaurant and the smell of baking the cinnamon rolls takes over the whole place. VEGAN CINNAMON ROLLS Prep : 20 min Cook: 25-30 minutes Ready in: 1 hour Makes: 8 cinnamon 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 coconut oil 1/4 cup organic cane sugar 1/2 – 1 tablespoon ground cinnamon (to taste) 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 Preheat the oven to 180° Celsius Line your baking pan with baking paper 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 sugar and cinnamon 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 cinnamon 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

Mini tarts are a wonderful snack or side dish and very popular at our restaurant! We use the vegetables from our gardens, like pak liang and pak wan or morning glory. You can use any green vegetable for this recipe! And of course we make our own mini tarts with the recipe of the vegan pie crust, and red curry paste and coconut milk. All vegan! 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 milk 1 teaspoon red Thai curry paste oil 1 tablespoon of cornstarch a bit of water Sunflowerseeds EQUIPMENT Skillet Small pan Big spoon Small bowl Cutting board Knife PREPARATION Make your mini tarts shells using a cupcake tin upside down (!) using the recipe Wash the green leaves and let them dry Cut the green leaves in shreds Make the coconut milk Make the Thai red curry paste Mix the cornstarch in a bit of water METHOD Add oil in the skillet and stir fry the vegetables and sunflower seeds quickly over a medium heat In the other pan add the coconut milk Over a low fire add the curry and stir well Add the stir fried vegetables and sunflower seeds to the mix, stir well Spoon the cornstarch mix in the pan Stir well until the onion mix start thickening Add more cornstarch if needed Scoop the mix in the tart shells Let it chill 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

These lovely mini onion tarts have a bit of Thai spice to it, because we add our home made red curry paste to it. We make it all from scratch: the tart shells, the coconut milk, the curry paste. The result are a lovely snack or simple lunch or side dish, served at our restaurant. Of course you can choose any other vegetable if you are not fond of onions. 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 curry paste oil 1 tablespoon of cornstarch a bit of water EQUIPMENT Skillet Small pan Big spoon Small bowl Cutting board Knife PREPARATION Make your mini tarts shells using a cupcake tin upside down (!) using the vegan pie crust recipe Cut the onions very fine Cut the sping onions in thin rings Make the coconut milk Make the Thai red curry paste Mix the cornstarch in a bit of water METHOD In the skillet over a low heat caramelize the onions for 20 minutes In the other pan add the coconut milk Over a low fire add the curry and stir well Add the caramelized onions to the mix, stir well Spoon the cornstarch mix in the pan Stir well until the onion mix start thickening Add more cornstarch if needed Scoop the mix in the tart shells Let it chill 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

Tempura is actually a Japanese style of cooking, usually consisting of seafood, meat, and/or vegetables that have been battered and deep fried. But here in Thailand it is also commonly known and used quite often to 'hide' vegetables and seafood in a coat of delicious rice flour batter. At the Food Forest Kitchen Restaurant we serve mushroom tempure, banana flower tempura and other firm vegetables from our gardens. We serve it with our home made sweet chili sauce. THAI STYLE TEMPURA VEGETABLES Prep : 10 minutes - Cook: 15 minutes - Ready in: 30 minutes Makes: 2 - 4 portions INGREDIENTS 2 cups of chopped vegetables (for example: oyster mushrooms, red pepper, onion, zucchini, squash etc.) 3/4 cup cold club soda 3/4 cup rice flour Salt vegetable oil for frying EQUIPMENT Large bowl Frying pan Strainer spoon/laddle PREPARATION Chop the vegetables Heat oil in a pan. It should be two or three inches deep. Oil is ready when it reaches 180°C, or when a pinch of batter sizzles. If the oil isn't hot enough, the vegetables will soak up the oil. METHOD Mix club soda, rice flour and salt. Dip chopped vegetables in batter, removing the excess batter. Fry the vegetables, a few at a time to keep the oil hot, turning after they look crispy. The vegetables are done when they are golden and crispy. Place veggies on paper towels or a rack to let oil drip off. Sprinkle with salt. Serve with dipping sauce, like sweet chili sauce Eat with steamed rice or as a snack 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

Tom yam soup has a distinct hot and sour flavor, because of the use of fragrant spices and herbs generously used in the broth. The soup is made with fresh ingredients and very often served with shrimp of chicken. In our restaurant we serve the vegan version of tom yam soup with tofu. 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 2 teaspoons of Thai red curry paste 3 cups vegetable stock 2 cups tomato ketchup 2 cups coconut milk 2 stalks lemongrass 2 lime leaves 2 tablespoons of soy sauce 2 tablespoons of fresh lime juice 3 cups Oyster mushrooms (or any other mushroom you prefer) 1 tablespoon brown sugar 1 cup tomatoes 450 gram firm tofu FOR SERVING Fresh Cilantro EQUIPMENT Big pot PREPARATION make the red curry paste make the vegetable stock make the coconut milk make the tomato ketchup chop the onion finely crush the garlic Slice the mushrooms Mince the garlic Squeeze the lime Dice the tomatoes Cube the tofu Cut the two lemongrass stalks in half so that you have four small stalks. Bash them a bit on the counter with the back of a knife so that they release more of their flavor. METHOD Add the coconut oil to a pot along with the chopped onion, crushed garlic, minced ginger and red curry paste and fry until onions are soft. Add the vegetable stock, chopped tomatoes and coconut cream along with the lemongrass and lime leaves. Bring to the boil and simmer for around 5 minutes for the flavors to infuse. Remove t lemongrass stalks and lime leaves. Add in soy sauce, fresh lime juice and sliced mushrooms. Bring back to a boil and cook for around 3 minutes. Turn down the heat to a simmer, and add in the sugar, tomato ketchup and cubes of tofu. Let it simmer for another 5 minutes. Serve the soup with fresh cilantro for garnish. Serve with fresh cilantro! Tom Yam soup can be stored for 3 days in the fridge in an airtight container. 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 Kitchen 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. When the pineapples from our food forest are ripe, they are sweet and delicious and ideal for a pineapple lassi. 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 1/2 cup fresh pineapple 2 teaspoons honey 1 pinch salt Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Clean and cut the pineapple Crush the ice Cool the water METHOD In a blender, blend the yogurt, pineapple, ice water, honey and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. NOTE You can also add coconut milk 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 recipe for making an easy vegan pie crust is ideal to make small tart shells too. To use for our mini onion tarts, our vegetable tarts and even for sweet dessert bites. The trick is to use a muffin pan or cupcake pan upside down. Here is the recipe to make 6 tart shells. 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 INGREDIENTS 3/4 cup of flour 1/4 teaspoon of salt 1/4 cup of coconut oil 2-3 tablespoons ice cold water EQUIPMENT Bowl for mixing Cup cake pan Fork Measuring cups Rolling pin Cookie cutter or glass Brush PREPARATION Place a cup of water in your freezer to make sure it is ice cold before making your crust (5-10 minutes will do) Preheat your oven to 180 ° Celsius METHOD Mix the flour and salt Add the oil to the mixture Use a fork to mix all together; the mix will look like fine crumbs Stir in 1 spoon of ice cold water, mix Add the water, spoon by spoon while mixing, until it holds together and the dough is forming Continue mixing, use your hands to make the dough Roll the dough into a ball Spread the baking paper with some flour on your counter Use a floured pin (or your hands) to flatten out the dough Use a glass or cookie cutter to get 6 circles Use a brush with some oil to grease the back of your cup cake ban Transport the dough and drape each circle over the back of the cupcake pan Press the dough down around the shape of the upside down cupcake Poke some holes on the dough with a fork Pre-bake for 10-15 minutes if you want to use it to make a baked pie or quiche. If you want to bake the crust for a cold filling (vegetable tart, pudding or fruit), you can bake the crust for 40-45 minutes until golden brown NOTE: This recipe is for the crust only. 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

After you have made soy milk, you have the soy bean mass (aka Okara) to use in amazing vegan dishes. You will find a couple on this site, like the Soi Yummie balls and the patties. Okara can also be used to make a delightful hummus! Served with our homemade flat bread or raw veggies it makes an amazing snack and a wonderful appetizer. OKARA HUMMUS Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes - Makes: ca. 1 cups INGREDIENTS 1 cups Okara 2 teaspoons of tahini 1 a 2 teaspoons of lime juice 1/4 teaspoon fresh garlic 1/4 teaspoon cumin powder Pepper to taste a pinch of chili powder 1 teaspoon of salty soy sauce 1/2 cup of vegetable oil EQUIPMENT Blender Skillet Measuring cups Serving bowls PREPARATION Make soy milk Take the okara and dry roast the okara for about 5- minutes till it turns little dry and crunchy and a little bit darker Set the okara aside and let it cool down Make the tahini Squeeze the lime Mince the garlic METHOD Add the okara, the tahini, garlic, cumin powder, lime juice, pepper, chili powder and soy sauce in the blender. Add 1 teaspoon of oil Blend Add about 2 teaspoons of oil and blend again. Repeat this 2-3 times until you have a creamy, thick paste in the blender Taste the hummus and add more flavor as desired if needed Serve your hummus in a bowl, drizzled with some oil, a bit of chili powder and some fresh mint or coriander. Served with flat bread and raw veggies. Store the hummus in an airthight container up to 2 weeks 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

In Thailand dipping sauces are traditionally served with many meals and raw vegetables. Hummus is not at all a Thai dipping sauce, but we love it so much that we made our own Thai style Red Curry hummus. We make it with okara, our own home made vegan red curry paste, homemade tahini and home made coconut milk. Served with our homemade flat bread or raw veggies it makes an amazing snack and a wonderful appetizer. 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 fresh lime juice 1-2 tablespoons Thai red curry paste 1/4 cup + 1 tablespoon coconut milk 1 tablespoon vegetable oil Water to thin, if necessary Salt and pepper, to taste EQUIPMENT Blender Measuring cups Serving bowls PREPARATION Make soy milk Take the okara and dry roast the okara for about 5- minutes till it turns little dry and crunchy and a little bit darker Set the okara aside and let it cool down Make the tahini Mince the garlic Squeeze the lime Make the red curry paste Make the coconut milk METHOD Place okara, garlic, tahini, lime juice, curry paste, coconut milk and oil in the blender. Blend until smooth. If the hummus is too thick, add water 1 teaspoon at a time Taste the hummus and add more red curry paste if desired; season with salt and pepper. Decorate with some chilies and greens on top Serve with flatbread, 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

Tahini is a condiment made from toasted ground sesame. seeds It is served by itself or as a major ingredient in our Thai style red curry hummus. Not really a Thai dish, but we made it into one. Great with home made flat bread. TAHINI RECIPE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Makes: 1/2 cup of tahini INGREDIENTS 1 cup sesame seeds 2 to 4 tablespoons canola oil EQUIPMENT Stove Saucepan Wooden spoon Blender Airtight container for storage PREPARATION Toast the sesame seeds, use a dry saucepan over medium-low heat Stir constantly until the seeds darken a bit and become fragrant. Set aside and let cool down METHOD When the sesame seeds have cooled, add them to the blender Blend into a crumbly mix Add the oil spoon by spoon, and blend into a smooth cream. You can store tahini in an airtight container in the fridge for 1 month. Stir before using. 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

Did you know that Thai curry pastes usually have shrimps in them? We make our own, because homemade curry paste is so much better than store-bought, and super easy to make! And it is completely vegan! This vegan green curry paste is made from a blend of Thai spices, hot peppers, and fresh basil and cilantro. Made within minutes and the base of many Thai curry dishes! VEGAN THAI GREEN CURRY PASTE Prep time: 15 minutes - Cook time: 15 minutes - Total time :30 minutes - Makes 1 cup INGREDIENTS 1 lemongrass stalk 6 garlic cloves 6 fresh green Thai chili peppers 2 medium spring onions, quartered 2 kaffir lime leaves (or 1 teaspoon fresh lime zest) 3/4 cup fresh cilantro stems and leaves, packed 1/2 cup fresh Thai holy basil leave, packed 1 1/2 tablespoons galangal (or fresh ginger) 1 tablespoon lime juice 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon vegetable oil, optional EQUIPMENT Blender Jar for storage PREPARATION Peel off the outer layer of the lemon grass (save them to make tea). Cut the remaining inner portion into pieces of ca. 2 cm. Clean the garlic gloves Seed and stem the Thai chili peppers Cut the spring onions Grate the galangal (or ginger) Squeeze the lime METHOD Place all ingredients in the blender (except the oil) Blend into a thick paste. Optionally, drizzle in a tablespoon of oil with the food processor running, in order to smooth out the paste. Store the paste in an airtight container in the refrigerator for up to 5 days. To freeze the 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

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. Recipes with papaya you will find often on this website, we have a lot of it! And of course it should also be used to make a papaya lassi. PAPAYA 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 small ripe red papaya (approx 500g) 2 teaspoons honey 1 pinch salt Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Cut the papaya, remove the seeds and scoop out the fruit flesh Crush the ice Cool the water METHOD In a blender, blend the yogurt, papaya, 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