Friday, July 8, 2011

Thai Cooking at Wellspring

I attended a Thai Cooking workshop at Wellspring Cancer Support Centre today. Our instructor was Lisa Shamai of Lisa's Kitchen. I learned to make some delicious meals and got great recipes too. I got to taste these amazing dishes and guess what? No animals here baby, just vegan goodness.

I handrolled these Thai Fresh Spring Rolls myself. They were amazingly good with this simple dipping sauce of lime juice, maple syrup, coriander leaves, and chili pepper. A pansy and a mint leaf were delicately placed on the rice paper before I wrapped these babies to give them a delicate touch.

This Green Mango Salad was delightful and refreshing. Lisa held the fish sauce for me (due to my allergy and vegan-y) but I loved every bite of chopped peanuts and cashews. Sweet and slightly sour and perfectly Thai. Yum!

The Thai Spring Soup was a little bitter for my taste due to the composition of the broth. Lisa taught me a new technique and one that I read about last night in Vegan on the Cheap by Robin Robertson-- how to make your own broth. It's so cheap and simple, I wondered why I didn't discover this ages ago. Take all of your vegetable scraps like carrot peels, potato skins, celery leaves and boil them to make broth. This broth can be frozen and stored and reused, plus, you know what goes into it. You can also decide to add fruit peoples depending on the soup you wish to add it to. Lisa used lime peels for this soup (hence the bitter taste), however you may use pineapple, mango, lemon, and/or orange peels.


Samual said...

Really delicious. Besides, you want that hot dinner to still be hot when it reaches the table, so you don't really have time to get too fancy.Select foods and garnishes that offer variety and contrast, while at the same time avoiding combinations that are awkward or jarring.

Food presentation

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