Simply Vegetarian Thai RecipesAdd to Recipe Box
If you love Thai food and want delicious vegetarian Thai recipes, you will love this new cookbook, Simply Vegetarian Thai Cooking: 125 Real Thai Recipes by Nancie McDermott.
Many cookbook authors give you recipes that need purchased sauces. When Nancie gives you a recipe you can be sure that the recipe for each sauce is included in her book too, so this cookbook is complete. Just pick it up and begin cooking fabulous vegetarian Thai food.
The recipe in this vegetarian cookbook might come with exotic (to most of us) sounding names like mee ga-ti, mee grop or eggplant paht peht, but when you read the ingredients and instructions you can see that they are easy to make with ingredients you may have on hand or can easily find in your grocery store or Asian specialty shop.
Some of the recipes in this Thai cookbook include:
- Spinach in Sweet and Sour Tamarind Sauce
- Red Curry with Red Sweet Peppers, snow Peas and Tofu
- Two-Potato Curry Pot Stickers
- Delectable Lettuce Bites
- Asian Vegetable Stock
- Paht Thai
- Coconut Rice with Cilantro and Fresh Ginger
- Jasmine Rice Soup with Mushrooms, Green Onions and Crispy Garlic
- Rice Noodles with Spinach in Shiitake Mushroom Soup
- Pineapple Bites
- Yellow, Green and Red Curry Pastes
- Lemongrass Ginger Sorbet
- Thai Tea Ice Cream
We have been given permission to share a recipe from the book with you. Look here for Nancie’s recipe for green papaya salad, a zesty salad recipe with the vibrant flavors of Asia.
Here is a review of this vegetarian cookbook by an Amazon.com purchaser:
Melissa Strawhun says: “The curry pastes are worth the price of the book. Very balanced and very flavourful.”
If you want to fill your kitchen with the wonderful aromas of Thai vegetarian recipes, this is a cookbook to buy. Nancie’s knowledge of the region’s cuisine shows in every recipe.
About Nancie McDermott
Nancie McDermott is a North Carolina native but her three years as a Peace Corps volunteer in Thailand gave her a lifelong love for the cuisines, history and cultures of Asia, and she has spent the last twenty years cooking, reading, traveling, writing, and teaching about Asian food.
Her ten cookbooks focus on Asian kitchens, but since moving back home to North Carolina in 1999, she has taken time to look at the foods of the American South, the place she fell in love with cooking in her grandmother’s dairy farm kitchen. Now living with her family in Chapel Hill, NC, she writes, researches, and teaches about both her culinary interests and is a contributing editor for Edible Piedmont magazine.