vegan culinary experience (thai)

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http://www.veganculinaryexperience.com/


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Table of ContentsClickonanyofthetitlestotakeyoutotheappropriatepieceFeatures ColumnsThaiRice:HowMuchDoYouKnow?14ByJillNussinow,MS,RDThailandhasanincrediblevariety

ofrice.Learnaboutafewofthe

morepopulartypesandgetJills

recipeforblackricepudding.

SmallBites,BigFlavors17ByRobinRobertsonNoThaimealiscompletewithout

afewsmallbitesthatpacka

wallopofflavor.

ComfortFoodFusion20ByMadelynPryorMadelynsharessomeeasyto

makeThairecipesthataresoul

satisfyingandfuntomake.

HeartHealthyThaiPizzaPies22ByMarkSuttonPadThaipizzaandapineapple

dessertpizza?Yum!Marktakesus

stepbystepthroughhispizza

creationprocess.

SustenanceandSquirtGuns:GottaLoveThaiFood!27ByLaDivaDietitianWhatdoBuddhism,food,and

squirtgunshaveincommon?

WhatsCooking? 4FindoutwhatsupwiththeVegan

CulinaryExperiencethismonth.

VeganCuisine&theLaw:ThePooponBigChicken30ByMindyKursban,Esq.&AndyBreslinReadaboutthelinkbetween

climatechange,waterpollution,

bigchicken,andwhatsgoingoni

thelegalworldaboutit.

FromtheGarden: AThaiKitchenGarden33ByLizLonettiKaffirlimesandotherThaistaples

maynotalwaysbeeasytofind,

unlessyougrowntheminyour

owngarden.

TheVegan

Traveler:

South

Florida36ByChefJasonWyrickChefJasonjourneystoJacksonvill

PalmBeach,Ft.Lauderdale,and

Miami.Readabouthistravelsand

thegreat,andnotsogreat,food.

Marketplace 9Getconnectedandfindoutabout

veganfriendlybusinessesand

organizations.

seethefollowingpagesforinterviewsandreviews

A Taste of Thai February 2013|


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Table of Contents 2FeaturesContd. ColumnsContd.TheLonestarVegetarianChiliCookoffReport40ByJasonWyrickAustinisoneofmyfavoritecities,especiallywhenIamaskedtobeachilicookoffjudgethere!Readabouttheworldspremierveganchilicookoff.ThaiIngredients44ByJasonWyrickCheckoutthelistofsomeofthemoreuncommoningredientsusedinthisissue.Salty,Sweet,Spicy,Sour,&Bitter50ByJasonWyrickThefivequintessentialThaiflavorsneedtobebalancedfortheperfect

meal,

but

where

do

those

flavorscomefrom?VeganSubstitutionsforQuintessentialThaiIngredients53ByJasonWyrickNotallThaiingredientsareeasytofindoutsideofSoutheastAsiaorspecialtymarkets.Plus,manyofthemarentevenclosetobeingvegan.Findouthowtoreplacethoseflavorswithkinder,easiertofindfare.

RecipeIndex 79Alistingofalltherecipesfoundinthisissue,compiledwithlinks.MakingCurryPaste 80Makingcurrypastescanbeascomplexorassimpleasyouwantittobe.

InterviewsBigBaldMike,theStrongestVegetarianintheWorld55Withaheartasbigashisarms,Mikeiswinningtheworldoveranprovingthatvegansarepowerhousesofgood.KristinLajeunesseofWillTravelforVeganFood59Everthoughtaboutdoingaveganroadtrip?Kristindiditandthensome,visitingoverfourhundredveganeateriesduringheryearlonjourney.CherylDurzyandJohnSalleyofTheVeganVine63Whosaysbeingveganisntfun?CherylandJohnsharetheirexperiencesgettingTheVeganVinelineofwinesofftheground.

A Taste of Thai February 2013|2


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T able of C ontents 3Reviews

BookReview:ATasteofEurope65ByJasonWyrickGoodrecipesthatareelegant,

simple,andcapturetheflavorsof

aregion.

BookReview: VeganEatsWorld67By MadelynPryorAsolidbookshowcasingthe

authors

spin

on

world

cuisine.

BookReview: FreshfromtheVeganSlowcooker69ByMadelynPryorHot,delicious,andreadyfor

dinner!

BookReview: NutButterUniverse71ByMadelynPryorSomuchmorethanpeanutbutter

andjelly.

BookReview: VeganfortheHolidays73ByMadelynPryorTasty

treats

for

the

end

of

the

yearholidays.

TheVeganVineWines 75ByJasonWyrickVeganwinesthataregreatfor

beginnersandexperiencewine

drinkersalike.

OrganicGourmetMisoandVeggieBouillon77By MadelynPryorInterestingmisowithlowsodium

optionsandveggiebouillonwitha

twist.



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The Vegan Culinary ExperienceThai! February2013

Publisher JasonWyrickEditors EleanorSampson,

MadelynPryorNutrition

Analyst

Eleanor

Sampson

WebDesign JasonWyrick

Graphics JasonWyrickReviewers MadelynPryor

JasonWyrickContributingAuthors JasonWyrick

MadelynPryorLizLonettiSharonValencikMarkSuttonBryannaClarkGroganJillNussinowMartyDaveyRobinRobertsonMindyKursbanAndyBreslin

PhotographyCreditsCoverPage JasonWyrick

RecipeImages JasonWyrickMadelynPryorMilanValencikofMilanPhotographyBryannaClarkGroganJillNussinowMarkSuttonLizLonetti

Restaurant/WildlifePhotos JasonWyrick

ChiliCookoffPhotos JasonWyrickAlgalbloom,Thaibasil, GNUFreeDocumentation

riceworker,water Licensefight

Blackrice,currytree, PublicDomaingalangal,ginger,monks,cheKaffirlime,lemongrass, CreativeCommonsriceplant,novicemonks,

BigBaldMike CourtesyofBigBaldMikeKristinLajeunesse CourtesyofKristinLajeunesse

VeganVine CourtesyofCherylDurzy

Whats Cooking?Balance is acornerstoneofThaicooking(althoughtosomeonewhocanttolerateanyheat,thebalanceofaThaidishmaybenowheretobeseen!).Theinterplayofsalty,sweet,spicy,bitter,andsourfloatsthroughthecuisine,influencingeverydishandeverymeal.Icutmyteethasachef

withThaifood,notknowingatthetimethatIwaslearninghowtomakeoneofthemostrefinedcuisinesintheworld.Refined,however,beliestheplayfulnessthatalsosurroundstheart.Itsacuisinethatshowscareinpreparationandingredients,yetthereisafreedomtoit,abalancetothecareifyouwill,thatisexpectedofThaicooks.Youdonotneedtoaddexactlysevenclovestoadishjustbecausearecipecallsforit.Youcanaddjustwhatyouthinkyouneed,totaste,usingarecipeasaguidelineandnotarule.Thatwayofcookingisgoodadviceinanykitchen,thoughitsometimesgetslostinmoreformalizedsettings.Therecipesinthisissueareabitmoreinvolvedthannormal.Thaidishescanhavealotofingredientsandtherearerustictraditionsthataretimeconsuming,butproduceoutstandingmeals.Dontworryaboutbangingoutacurrywithamortarandpestleifyoudonthavethetimeorpatience.Thereareplentyofshortcutstalkedaboutintherecipesandhavingfuninthekitchenisjustasimportantasthefinishedresult.FindyourownbalancebetweenyourpatienceandtheartofThaicuisineandyouwillhaveatrulyspectacularmeal.Eathealthy,eatcompassionately,andeatwell!



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ContributorsJasonWyrick ChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegan

cateringcompany,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhas

beenregularlyfeaturedonmajortelevisionnetworksandinthepress. Hehasdone

demoswith

several

doctors,

including

Dr.

Neal

Barnard

of

the

PCRM,

Dr.

John

McDougall,andDr.GabrielCousens. ChefWyrickwasalsoaguestinstructorintheLe

CordonBleuprogram. HehascateredforPETA,FarmSanctuary,FrankLloydWright,

andGoogle.HeisalsotheNYTimesbestsellingcoauthorof21DayWeightloss

KickstartVisitChefJasonWyrickatwww.devilspice.comand

www.veganculinaryexperience.com.

MadelynPryor Madelynisaloverofdessert,whichshecelebratesonherblog,

http://badkittybakery.blogspot.com/.Shehasbeenmakingherowntastydessertsfor

over16years,andeatingdessertforlongerthanshecarestoadmit.Whensheisntin

thekitchen

creating

new

wonders

of

sugary

goodness,

she

is

chasing

after

her

bad

kitties,orreviewingproductsforvariouswebsitesandpublications.Shecanbe

[email protected]@veganculinaryexperience.com.

BryannaClarkGrogan Authorof8vegancookbooks,Bryannahasdevotedover40

yearstotasty,healthfulcooking,23asavegan.Shewasafrequentcontributorand

reviewerforVegetarianTimesmagazinefor5years,and,morerecently,wroteand

publishedasubscriptioncookingzine,VeganFeast,for5years.Sheismoderatorofthe

VegsourceNewVegetarianforum.Bryannahasconductedcookingworkshopsand

classeslocally

(including

a5day

Vegan

Cooking

Vacation

on

beautiful

Denman

Is.),

and

atnumerousvegetariangatheringsinNorthAmerica.Bryannasrecipesappearinthe

TheVegFeastingCookbook(SeattleVegetarianAssociation);onDr.AndrewWeil's

websites;inNoMoreBull!byHowardLyman;andinCookingwithPETA.Bryannaalso

developedtherecipesforthegroundbreakingbook,Dr.NealBarnard'sProgramfor

ReversingDiabetes.

RobinRobertsonAlongtimevegan,RobinRobertsonhasworkedwithfoodformore

than25yearsandistheauthoroftwentycookbooks,includingQuickFixVegan,Vegan

Planet,1,000VeganRecipes,VeganFire&Spice,andVeganontheCheap.Aformer

restaurantchef,RobinwritestheGlobalVeganfoodcolumnforVegNewsMagazineand

haswrittenforVegetarianTimes,CookingLight,andNaturalHealth,amongothers.

RobinlivesinthebeautifulShenandoahValleyofVirginia.Youmaycontactherthrough

herwebsite:www.robinrobertson.com.



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ContributorsMindyKursban,Esq. MindyKursbanisapracticingattorneywhoispassionateabout

animals,food,andhealth.Shegainedherexperienceandknowledgeaboutvegan

cuisineandthelawwhileworkingfortenyearsasgeneralcounselandthenexecutive

directorof

the

Physicians

Committee

for

Responsible

Medicine.

Since

leaving

PCRM

in

2007,Mindyhasbeenwritingandspeakingtohelpothersmaketheswitchtoaplant

baseddiet.Mindywelcomesfeedback,comments,andquestionsat

[email protected].

JillNussinow,MS,RD,TheVeggieQueen JillisaRegisteredDietitianandhasa

MastersDegreeinDieteticsandNutritionfromFloridaInternationalUniversity.After

graduating,shemigratedtoCaliforniaandbeganaprivatenutritionpracticeproviding

individualconsultationsandworkshops,specializinginnutritionforpregnancy,new

mothers,andchildren. YoucanfindoutmoreaboutTheVeggieQueenat

www.theveggiequeen.com.

LizLonetti Asaprofessionalurbandesigner,LizLonettiispassionateaboutbuilding

community,bothphysicallyandsocially. ShegraduatedfromtheUofMNwithaBAin

Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenix

PermacultureGuild,anonprofitorganizationwhosemissionistoinspiresustainable

livingthrougheducation,communitybuildingandcreativecooperation

(www.phoenixpermaculture.org).Alongtimeadvocateforbuildinggreenerandmore

interconnectedcommunities,Lizvolunteershertimeandtalentforotherlocalgreen

causes.In

her

spare

time,

Liz

enjoys

cooking

with

the

veggies

from

her

gardens,

sharing

greatfoodwithfriendsandneighbors,learningfromandteachingothers. Tocontact

Liz,pleasevisitherblogsitewww.phoenixpermaculture.org/profile/LizDan .

SharonValencik SharonValencikistheauthorofSweetUtopia:SimplyStunningVegan

Desserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlya

rabbitandadog.Shecomesfromalineageofartisticchefmatriarchsandhasbeen

bakingsinceagefive.Sheisworkingonhernextbook,WorldUtopia:Deliciousand

HealthyInternationalVeganCuisine.Pleasevisitwww.sweetutopia.com formore

information,toaskquestions,ortoprovidefeedback.



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ContributorsAndrewBreslin AndrewBreslinistheauthorofMother'sMilk,thedefinitiveaccountof

thevastglobalconspiracyorchestratedbythedairyindustry,whichsecretlycontrols

humanitythroughmindcontrollingsubstancescontainedincowmilk.Inalllikelihood

thisisahilariousworkofsatyricfiction,butthenagain,youneverknow.Healsoauthors

theblog

Andy

Rants,

almost

certainly

the

best

blog

that

you

have

never

read.

He

is

an

avidbookrevieweratGoodreads.HeworkedatPhysiciansCommitteeforResponsible

MedicinewithMindyKursban,withwhomheoccasionallycollaboratesonprojects

concerninglegalissuesassociatedwithhealthandfood.Andrew'sfictionandnonfiction

haveappearedinawidevarietyofprintandonlinevenues,coveringanevenwider

varietyoftopics.HelivesinPhiladelphiawithhisgirlfriendandcat,whoarenotthe

sameperson.

MarkSutton MarkSuttonhasbeentheVisualizationsCoordinatorfortwoNASAEarth

SatelliteMissions,aninteractivemultimediaconsultant,organicfarmer,andhead

conferencephotographer. Hesdevelopedmediapublishedinseveralmajormagazines

andshownorbroadcastinternationally,producedDVDsandwebsites,edited/managed

avegancookbook(NoMoreBull!byHowardLyman),workedwith/fortwoNobelPrize

winners(onGlobalClimateChange),andhelpedcreateUNPeaceMedalAwardwinning

precollegecurriculum.Avegetarianfor20years,thenveganthepast10,Marksthe

editoroftheMadCowboyenewsletter,anavidnaturephotographer,gardener,and

environmentalist. Oilfreeforover5yearsandauthorofthe1stveganpizzacookbook,

hecanbereachedat: [email protected]

http://www.hearthealthypizza.com

MilanValencik

Milan

Valencik

is

the

food

stylist

and

photographer

of

Sweet

Utopia:

SimplyStunningVeganDesserts.Hiscompany,MilanPhotography,specializesinartistic

eventphotojournalism,weddings,andothertypesofphotography.Milanisalsoafine

artistandmusician.MilanisoriginallyfromCzechRepublicandnowlivesinNJ.Formore

informationaboutMilan,pleasevisitwww.milanphotography.com or

www.sweetutopia.com.

EleanorSampsonEleanorisaneditorandnutritionanalystforTheVeganCulinary

Experience,

author,

and

an

expert

vegan

baker

with

a

specialty

in

delicious

vegan

sweets(particularlycinnamonrolls!) YoucanreachEleanorat

[email protected].



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Iam

not

arice

expert

which

became

painfully

apparentasIstartedresearchingthesubject.I

knewthatriceisastapleinThailandandother

Asiancountries.Didyouknowthatricefeedsone

inthreepeoplethroughouttheworld?Andthat90

percentofthericegrowncomesfromAsia?

IamprovidingabriefoverviewofThairice.Ihave

leftalotoutherebutwantedtogiveyouataste

andsome

tidbits

to

chew

on.

WhenIthinkofThairice,Iautomaticallythink

WHITErice:thefragrantJasminericefoundinThai

restaurantsintheUS.Truthbetold,thereare

manykindsofriceinThailand.Althoughthemost

commonlyeaten,andcelebrated,isJasmine,you

caneasilyfindothersinyourlocalAsianornatural

foodstore.

TheThaipeoplealsolikestickyrice:white,purple

andblacktousefordesserts.Seerecipebelow.MarieSimmons,authorofTheAmazingWorldof

Ricecookbook,whenaskedaboutThairicesaid,

MostJasminericegrowsinThailand.Theyalso

growitinTexas.KasmaLohaunchitmyThai

cookingteacherhatestheTexasrice.Lookherup,

sheknowsalotaboutrice.

KasmaLohaunchit,aThainative,andauthorof

ThaiFoodandTravelwebsiteknowsmoreabout

ricethanmostpeople.Sheoffersawealthofrice

information.Shepointsoutaveryimportantfact

thatlikelymanyofushavenotconsidered:rice

beinganagriculturalcropisinfluencedbywhere

andhowitisgrown.Jasminericefromthe

NortheastofThailandisnotthesameasthe

jasminericegrowninanotherarea(shesays,

jasminericeis,therefore,notjustjasminerice:

whereitisgrownisveryimportant.TheChinese

knowthisandThaisknowthis,butmany

Americanshaveyettounderstandthedifference),

By Jill Nussinow, MS, RD, aka The Veggie Queen

http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/http://www.thaifoodandtravel.com/


16/211

blackrice

harvestingriceseedlings

andcertainlynotthesameasJasminericegrownin

Texas.

Shegoeson,Asforthejasminericegrowninthe

muchmoretemperateclimatesofFloridaand

Texas,youmightaswellforgetititsimplyisno

longerjasminerice.Thailandholdsthepatentfor

jasminerice,soitsunlikelyanywaythattherice

growninthesetwostatescanclaimtobetruehom

malijasminerice.

Lohaunchitalsowrites,IreadinabookonThai

foodhistorythatThailandhassome3,500varieties

ofricewithinherborders,bothwildandcultivated.

Wow!Thatsastounding!Butwaittillyouhearthis:

Thesamepassagerevealsthatthereareasmany

as120,000varieties,bothwildandcultivated,

worldwide!Now,thatsunfathomabletothe

averagecitizenofMiddleAmericawhomayknow

riceonlyintheformofUncleBensconvertedor

thathighlyprocessedstuffcalledMinuteRice.

Thankfully,manyofusknowmorethanLoha

unchitthinks. HerfavoritebrandofThairiceis

GoldenPhoenix,availableinAsianstores,usuallyin

5pound

or

larger

bags

in

both

white

and

brown.

I

havenotyettrieditbecauseIprefertobuyorganic

ricefromLotusFoodsorAlterEco,orriceinbulk.I

mustsaythatimportedjasminericeismuchtastier

andcooksbetterthanAmericanrice.

HereiswhatLotusFoodssaysaboutitsbrown

jasminerice:Consideredthepremiumriceofchoice

inThailand,thepoeticallynamedJasmineRiceis

alsoreferred

to

as

"fragrant

rice"

due

to

its

floral

aromaandflavor.Whencooked,thislonggrain

brownriceisdistinguishedbyitsmoistandtender,

slightlystickytexturethesoftestbrownriceyou

mayevertaste!The10%ricebrangivesour

OrganicBrownJasmineRiceitslighttancolorand

oatlikeflavor. Itcooksin35minutes(andhalfthat

timeinthepressurecooker).AlterEcoofferswhite

jasmine(HomMali),red(KhaoDengRubyRed)rice

andThaistickypurplericewhichIusefordessert.

TheyusedtoselllonggrainThaiblackrice,too.In

your

favorite

Asian

store,

you

might

find

many

morevarietiesofricealthoughtheyareoften

labeledinaforeignlanguagesoyoumightneedto

askwhattheyareandhowtocookthem.Mostrice

issteamed,cookingitbyputtingitinacontainer

aboveboilingwater,usingaricecooker(Thai

peopledonotapproveofthis),stovetopor

pressurecooking.

The

difference

betweenthe

whiteand

coloredrice,

including

brown,is

thatthe

darkeronesarewholegrainrice.Thewhitericehas

hadtheouterhullandbranremoved.Youprobably

alreadyknowthatIwillsuggesteatingwholegrain

riceforhealth.Ialsoloveitforthenuttyflavorand

firmertexture.LatelyIhaveoftenbeensoakingmy

riceovernightorlongerwhichmakesthericeturn

outbetterbyusinglesswaterandcuttingcooking

timeinhalf.Lohaunchitrecommendssoakingfor

22hourswhichincreasesnutrition.



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Purple or Black Sticky Rice PuddingServes68

Thispuddingcanbemadewithpurpleorblackstick

rice.ItmightalsoworkwithwhitestickyricebutI

haventyet

tried

it.

They

are

different.

The

whole

grainblackstickyricehasmorefiberandislessstick

anditswhatIprefertouse.Itdoes,though,take

abouttwiceaslongtocookbutitsworthit.Thisisa

specialtreat,especiallyservedwithfreshberries,

summerfruitorthemoretraditionalmango.(Ihave

notyettriedmakingitwithsoakedricesocannot

reportonhowitturnsout.)

15minutes

for

purple

rice

or

30

minutes

high

pressureforblackrice;naturalpressurerelease

1cuppurpleorblackstickyrice

2cupscoconutwaterorcoconutjuice

Pinchofsalt

cupagaveormaplesyrup

cupsoy,riceorothernondairymilk

1teaspoonvanillaextract

Combinerice,(liquid)coconutwaterorjuiceandsa

inthepressurecookerandbringtohighpressure

overhighheat.Lowertheheatandcookfor30

minutesathighpressure.Removefromtheheatan

letthepressurecomedownnaturally.

Removethelid,tiltingitawayfromyouandaddthe

agave,milkandvanillaextract.Letcoolabit.Top

withfruit,

or

not.

FromTheNewFastFood:TheVeggieQueenPressureCooksWhole

FoodMealsinLessthan30MinutesbyJillNussinow,MS,RD

Thesamecannotbesaidofthepurplestickyrice

whichis,wellstickywhichiswhyitmakessuchan

amazingdessert.Thetraditionaldessertisusually

servedwithslicedmango.Iliketoserveitplain.

YoucanmakethisThaiStickyRicePuddingwith

coconutwater,asshown,orfullfatorlitecoconut

milkforaricherdish.Icookitinthepressure

cookerbutyoucancookitinapotontopofthe

stove,ifyouprefer.Itwilltakedoubletheamount

oftimeandneedabout25%moreliquidwhichis

easilymonitoredduringthestovetopsimmering.

ThisisasimpleandtastyendtoaThaiinspired

meal.

TheAuthorJillusuallymakesriceonceaweek

ormore,switchingbetween

Jasmine,Basmati,black,pink,and

othercolorsofwholegrainrice.

Herfavoritewaytocookitisin

thepressurecookerbecauseit

takeshalfthetime.Youcanvisit

Jillatwww.theveggiequeen.com.

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18/211

Tome,theresnothingthatquitecomparestoThai

food,acuisinethatfeaturesarefinedblendingof

hot,sour,sweet,salty,andbittertocreateflavors

thatmanypeoplefindalmostaddictive.

Twoof

my

favorite

Thai

appetizers

showcase

the

uniqueflavorpalettefoundinThaicuisine. The

firstiscalledmiangkam,whichconsistofamixture

ofpeanut,ginger,chile,andlime,allwrappedina

leaf(traditionallyawildpepperleaf)andeatenin

onebite.Theconcentrationofboldelementsislike

aburstofflavorfireworksinyourmouth.Fromthe

pungenttangoflime,ginger,andscalliontothe

chileheat,coconutsweet,andpeanutcrunch,

miangkamencompassesanidealbalanceof

flavors

and

textures

that

typifies

Thai

cuisine,

all

in

onetinyleafwrappedpackage. Sincewildpepper

leavescanbedifficulttofind,Iliketoservemiang

kamusingBelgianendiveleavesarranged

aestheticallyonindividualplateswithasmall

amountofeachofthefillingingredientsandsauce

inthecenterofeachleaf. InsteadofBelgian

endive,youcaninsteadusebabyspinachleavesor

piecesofleaflettuce.

Perhapslessexotic,butnolessdelicious,isthe

satay,another

skewered

appetizer

that

can

be

foundonstreetcartsandThairestaurantmenus

alike.Traditionallymadewithmeat,the

preparationisanaturalforvegetablessuchas

eggplantandmushrooms. Itisalsosensational

whenmadewithseitan. Servedwithaluscious

peanutsauce,sataysaretypicallyservedasan

appetizer,buttheyalsomakeagreatmaindish.

Andlikemiangkam,sataysarealsoafunand

flavorfuloptionwhenentertaining.

Miang KamServethiseasyandunusualappetizerasaprelude

toaThaimeal. Wildpepperleaves(baichaplu)

canbefoundinAsianmarkets,butBelgianendive

orbabyspinachleavesprovidemoreaccessible

alternatives.

Serves:4

IngredientsSauce:

cupshreddedunsweetenedcoconut,

toasted

cupunsaltedroastedpeanuts

3tablespoonstamarisoysauce

2tablespoonspalmsugarorothernatural

sugar

1tablespoonmincedscallion

smallbites,BIGFLAVORSTwo Celebrated Thai Appetizers

by Robin Robertson



19/211

1teaspoongratedginger

cupwater

Leaves:

24Belgianendiveleaves(orspinach,leaf

lettuce,orwildpepperleaves)

Filling:

3smallThaichiles,cutintoverythinrounds

1freshlime,slicedandfinelychopped,

includingpeel

cuproastedpeanuts,crushed

cupunsweetenedshreddedcoconut,

toasted

cupfinelymincedscallion

2tablespoonsgratedginger

1/3cupchoppedcilantroleaves

Instructions Combineallofthesauceingredientsina

smallsaucepan

and

bring

to

aboil.

Reduce

theheattolowandsimmerfor10minutes

tothicken.

Removefromheatandsetasidetocoolslightly. Transfertoablenderorfood

processorandblenduntilsmooth. Transfer

toasmallservingbowlandplaceonalarge

servingplatter.

Onthesameservingplatter,arrangetheleavesandasmallamountofeachofthe

fillingingredients

in

amound

on

each

leaf.

Alternatively,arrangesixleaveswitha

moundofthefillingingredientson

individualsaladplates. Topeachwitha

smallamountofsauceorservethesauce

alongsideinaseparatesmallbowl.

Toeatmiangkam,placeafillingtoppedleafinyourhand,topwithasmallspoonful

ofsauce,andeatitinonebite.Repeat.

Vegetable Satays with

Peanut SauceSatayswithpeanutsauceareapopularThai

appetizer.Besuretosoakthebambooskewersin

coldwaterfor30minutestopreventthemfrom

burning.Insteadofgrillingorbroiling,thesatays

mayinsteadberoastedonabakingsheetina425

degreeFoven.

Serves:4

IngredientsSauce:

cupunsweetenedcoconutmilk

2tablespoonspeanutbutter

1tablespoon

minced

fresh

ginger

1clovegarlic,minced

1tablespoonnaturalsugar

1tablespoontamarisoysauce

1tablespoonfreshlemonjuice

SpiceMix:

teaspoongroundcoriander

teaspoongroundcumin

teaspoonnaturalsugar

teaspoonsalt

teaspoon

cayenne

SatayVeggies:

2Japaneseeggplants,halvedorquartered

lengthwiseandcutintoinchslices

2Portobellomushroomcaps,cutinto1

inchchunks

1largeredbellpepper,halvedlengthwise,

seeded,andcutinto1inchpieces

2tablespoonstoastedsesameoil

4leavesleaflettuce



20/211

Instructions Inabowlorfoodprocessor,combinethe

coconutmilk,peanutbutter,ginger,garlic,

sugar,tamari,andlemonjuice.Blenduntil

smooth.Transfertoasaucepanandsimmer

onlowheatuntilslightlythickened,stirring

frequently,about10minutes.Setaside.

Inasmallbowl,combinethecoriander,cumin,sugar,salt,andcayenne.Setaside.

Preheatthebroilerorgrill.Placetheeggplant,bellpepper,andmushroom

piecesinalargebowlanddrizzlewiththe

oil.Tosstocoat.Sprinklethevegetables

withthereservedspicemixture,tossingto

coat.Pressanyremainingspicemixture

fromthebottomofthebowlintothe

vegetablessothespicesadhere.

Threadthevegetablesontotheskewersandplacethemunderthebroileroronthe

grilluntilsoftenedandwellbrowned,5to7

minutesperside.

Arrangetheskewedvegetablesonplateslinedwithlettuceleaves.Drizzlethe

skewerswithsomeofthepeanutsauceand

dividethereservedpeanutsauceamong4

smalldippingbowlsandplacethemonthe

plateswiththeskeweredvegetables.Serve

atonce.

TheAuthorRobinRobertsonistheauthorofmorethantwentycookbooks,

includingQuickFixVegan,Fresh

fromtheVeganSlowCooker,

VeganPlanet,1,000Vegan

Recipes,VeganFire&Spice,and

VeganontheCheap.Herlatest

bookisentitledNutButter

Universe:EasyVeganRecipeswithWorldsof

Flavor. Aformerrestaurantchef,Robinwritesthe

GlobalVeganfoodcolumnforVegNewsMagazine

andhaswrittenforVegetarianTimes,Cooking

Light,andNaturalHealth,amongothers.Sheblogs

regularlyonherwebsite:

www.robinrobertson.com.



21/211

Ifidgeted,uncomfortablewiththeknowledgethatIwasafraud.Unqualifiedanduncomfortable,Istartedcountingthehoursuntiltherottentomatoeswerethrownatme.ThenewissueofTheVeganCulinaryExperiencewasaboutThaicuisineandaboutallIknewwasIlikedthetomkhathatJasonwouldmakeforme.IalsoknewthatThaibasilisanessentialinmykitchen,andthatgreencurrywaseasiertobuythanmake.Noneofthiswouldhelpmewriteanengaging,wittyarticleaboutsomethingIknewlessaboutthanhowtobuildacoldfusionreactor.AfterreadingtwogreatbooksonthesubjectIfeltsomewhatbetter,butthatmyspecialtyofAmericancomfortfoodandthissubjectwasanuncomfortablemarriage.Iwaswrong,soverywrong.ThesecrettomysuccesswastherevelationthatmanyofthekeyflavorsofThaicuisinecannotonlyworkwithAmericancuisinebutmanyofthemcanbeobtainedinmajorsupermarkets.IfyoudonothaveaccesstoanAsiangrocery,youcanstillenjoyswitchingupyournormalroutinewithmanynewtreats.Ifyouhaveaccesstoamajorsupermarket,intheAsiansection,youshouldbeabletofindgreencurrypasteinasmalljar.Besuretocheckandmakesureithasnoanimalingredients,asthiscountrylovesitsfishsauceandfishpiecesingeneral.Greencurrypasteisafunlittleingredient,andoneofthecomponentstomysandwichbelow.Ifyouneedaquickweekdaymeal,justaddsometococonutmilk,thekindinthecan,notthecarton,withtofu,potatoesandcarrotswithafewmushrooms.Instantquickandtastydinner!!Limesareeverywhere,especiallyhereintheSouthwest.Justaddinginsomelimecanpunchupsomanyflavors,instantlymakingsomethingtastefresh.Lemonadeisasinnocuousasapplepiehere,

butlimeadeissomethingthatismuchrarer,andmuchmoreofatreat.Whenmakingovenfries,addsomelimejuicejustastheycomeoutoftheoven!Itcanbethatspecialelementtoyourstandardovenfriesthatmakethemstandoutfromtherest.Anothersimpleadditiontoyourmenuismango.IdonotknowwhatIwoulddowithoutmango.Itisoneofthosefoodsthatmakesmytastebudssing,myheartsmile,andmakesmegladtobeveganandalive.Thereisnothingquitelikeperfectlyripemango,somethingwerarelyfindintheU.S.andfindevenlessfrequentlyintheaveragesupermarket.Ratherthanputtingupwithamangothatwaspickedunripeandthenlefttoitsowndevicesasitattemptstodosomethinglikegetsofteronyourcounter,tryfrozen.Ifyouhaveaccess,TraderJoeshasfrozenmangopackagedinthePhilippinesthattastesbetterandbrighterthanmost.Whenlookingtotakesomeofthesetastesandcombinethemintoafewnewrecipes,trymyThaiGreenCurrysandwichandthebrightThaiflavoredwaterImaketogowithit.Ofcourse,nothingquitesayscomfortfoodtomelikeadeliciousvegansandwich.Thoughlowerincaloriesthanothercomfortfood,thewaterisalmostcaloriefree.Whypayforexpensivesodathatwillloadyouwithsugarorchemicalswhenafewcentsofingredientscangiveyousuchbangforyourbuck.Thatisrefreshmentforyouandyourwallet.SoifthismagazineisyourintroductiontoThaicuisine,youareinexcellenthands.Youwilllovethevarietyofflavors,textures,andaromasyouareabouttodiscover.However,ifyouaresomeonewholikestodipyourtoesinthepoolratherthanjump,trythissandwichandthisflavoredwater.

Comfort Food FusionBy C hef Madelyn Pryor



22/211

TheAuthorMadelynisaloverofdessert,whichshecelebratesonherblog,http://badkittybakery.blogspot.com/.Shehasbeenmakingherowntastydessertsforover16years,andeatingdessertforlongerthanshecarestoadmit.Whensheisntinthekitchencreatingnewwondersofsugarygoodness,sheischasingafterherbadkitties,orreviewingproductsforvariouswebsitesandpublications.Shecanbecontactedatthebadkittybakery@gmail.comormadelyn@veganculinaryexperi

ence.com.

Thai Green Curry SandwichMakes 3 servings

1 small French baguette, about 12 inches1 package of seitan, premade (about 8 oz, or 1 cupof homemade seitan)2 cubes of veggie bouillon and three cups of water

or 3 cups of veggie broth.3 tablespoons of reduced fat vegenaise1 teaspoon green curry paste2 limes1 cup of cubed mango6-8 kalamata olives, sliced thin1 medium shallot or two Asian shallots1 tablespoon of cilantro1 tablespoon of Thai basil or Italian basil

Prep: In a small dish, combine the vegenaise andgreen curry paste. Se t to the side. Combine theseitan with the vegetable broth and simmer on thestove for 10-15 minutes. Dice the shallot. Removethe pits from the olives if needed and slice. In aseparate pot, combine the shallots, mango, andolives. Cook over low heat until the shallots are softand slightly translucent. Roughly mince the cilantroand basil.

Assembly: Slice the bread in half lengthwise andsprinkle both sides with the lime juice of 1 lime.Spread both sides of the bread with equal parts ofthe green curry vegenaise. Drain the seitan and addto the sandwich. Remove the tofu mixture from theheat and add. Sprinkle with the herbs. Place the toppart of the bread on the sandwich and cut into threeequal pieces. Serve with a slice of fresh lime.

Basil WaterMakes 8 cups

2 inches of fresh ginger root

cup loosely packed Thai basil or other basil cup loosely packed mint leaves2 limes, sliced thin8 cups of water8 teaspoons of agave (optional)

Slice the ginger and limes thinly. Bruise the basiland mint leaves. Add all to a pitcher with 8 cups filtered water and place in the refrigeratorovernight. Enjoy chilled in the morning as is, oradd a touch of agave, about 1 teaspoon per cup.



23/211

Thecuisine

of

Thailand

originates

from

an

intriguingmixtureofculturalinfluences:China

(noodles),India(curriesandexoticspices),and

culinaryinputfromcountriesadjacenttoThailand

(Burma,Cambodia,Indonesia,Laos,Vietnam,and

Malaysia).Thaimealsareknownforincludingfive

maintastes: sweet,sour,salty,bitter,andspicy.

Onemightwellarguethatuniquecolor

combinations,textures,andfragrancearealso

importantin

the

preparation

and

presentation

of

Thaifoodingeneral.

ThegoalwastocreatetwoThailikepizzas,a

savoryoneforamaincourse,andasweetonefora

dessert. Itwasalsodesirabletoincorporateheart

healthycookingconceptsintotheserecipes,

havingbeeninspiredbythelandmarkpeer

reviewedresearchofDr.CaldwellEsselstyn,Jr.,

who,via

astrict

no

added

oil

plant

based

diet,

wasabletonotonlyreverseheartdisease,butin

theory,alsopreventit. Inviewofthegrowing

popularityofglutenfreefood,atleastoneofthe

pizzascrustsshouldcontainnogluten. Itwould

alsobenecessarytoexamineprimaryThaifood

componentsanddecidehowbesttoreintegrate

themintoapizzaformat.

ASAVORYTHAIPIZZAAmongthealltimefavoriteThaidishesisthe

quintessentialPadThai,generallyastirfried

mixtureofricenoodles,crunchybeansprouts,

vegetables,sugar,chilipowder,peanuts,onion,

eggs,andfishsauce. Excitingintastecontrast,Pad

Thaiisreconstructedinthispizzarecipetoreflect

theessence

of

the

meals

general

composition

alongwithafewideasfromotherclassicThai

recipes.

Brownrice(insteadofnoodles)isintegratedwith

chickpeaflour,freshcilantro,flaxseeds,and(if

desired)redchilipepperflakesintoafirmbasefor

thepizza. Asweetnspicychilicornsauce

providesnotonlysweetnessandheat,butthecorn

elementbrings

acolor

reminiscent

of

egg

yolk.

Slicedcucumbersaddacoolcontrasttothe

bottomsauce,whereastheshreddedcarrotand

redpepperslicesdancewithcolorbeneathbean

sproutsandchoppedscallions. Thefinishisa

cheeselikesauceusingcookedmillet,ginger

(insteadofthecustomaryThaigalangalroot),

peanutbutter(insteadofchoppedpeanuts),and

thedelicatefragranceandacidityoflimejuiceto,

ahem,tie

it

all

together...

ASWEETTHAIPIZZAThaidessertsareoftenrecognizedforthecreative

useoffreshfruits(particularlypineapple),mint,

andofcourse,coconut. HeavenlyPineappleRice

isapopularstirfriedThaidishthat,althoughthere

aremanyvariations,isusuallymadewith

pineapple,chiles,

cashews,

eggs,

raisins,

scallions,

andotherinterestingingredients. Inthisrecipea

strongerpizzafoundationmanifeststosupporta

thickersauceandheavierdesserttopping.Whole

wheatflourmixedwithmilletflour(makingfora

lightertasteandtexture)aremixedwithabanana

puree,movingthecrusttowardsasweetertropical

taste.

by Mark Sutton



24/211

Thetoppingsaucedrawsuponthecreaminessof

tofu,thefragranceandcoloroffreshmint,and

flavorfulcoconut(byusingcoconutextractthehigh

fatandsaturatedfatcontentofcoconutmilkis

avoided). Limejuicebringsanicetangtothe

sauce,sunflowerseedsafluffiness,andcornstarch

isathickening

agent.

Pineapple

chunks

are

marinatedindarkrum,scatteredontopofthe

sauce,andsprinkledwithunsweetenedgrated

coconutforcontrastandtaste.

THERECIPESHerearetwohearthealthyThaiplantbasedrecipes

unveiledforyourpleasure,enjoyment,anda

gourmetThaiVeganCulinaryExperience. Chaiyoh!

(English:Cheers/GoodHealth!)

PAD THAI PIZZA PIE

Avisual

feast,

this

rice,

chickpea,

and

fresh

cilantro

glutenfreecrustharmonizeswithasweetandspicy

chilegarliccornsauce,cruncheswithfresh

vegetables,andsmoothesthepalettewithatangy

millet,ginger,andpeanutlimetoppingsauce.

OverallStructure:

BrownRice,Chickpea,andCilantroCrust

(recipefollows)

SweetnSpicyChiliCornSauce(use

aroundcup,recipefollows)

FillingIngredients:

sliced

cucumbers

shreddedcarrots

sweetredpepperstripsorslices

beansprouts(rinsedanddrained)

slicedscallions

raisins(optional)

Millet,Ginger,Peanut,andLimeSauce

(recipefollows)

Brown Rice, Chickpea, andCilantro Crust

Makesonethick12to14pizza

INGREDIENTS:

3cupsleftovercookedbrownrice(declumped)

1T.redchilipepperflakes(optional,stirredinto

rice)

cup

fresh

cilantro

(chopped)

2T.flaxseeds

2/3cupswater

1cupgarbanzoflour(alsocalledchickpeaflour,or

"besan")

METHOD:

1.Preheatovento400degreesF.



25/211

2.Mixcilantrointorice.

3.Grindflaxseedsinaspiceblender,mixintorice&

cilantro.

4.Slowlyaddgarbanzoflourandmix,gradually

addingwater. Thiswillbeasomewhatstiffand

stickydough.

5.Use

your

hands

to

compress

the

dough

into

a

largecohesive"round,slightlywettingyourhands

ifneeded.

6.Pressintolightlyoiledbakingorpizzapan,using

wetfingertipstosmoothifdesired.

7.Bakefor15to20minutesuntilstartingtoget

firmandbrownonthebottom.

8.Letsitandcoolfor10minutes.

9.Addsaucesandtoppingsofchoice,bakefor

another15

minutes

or

until

cooked

as

desired.

VARIATIONS:

1.Freshbasilcanbesubstitutedforfreshcilantro.

2.Arectangularglasscasseroledish(lightlyoiled)

alsoworkswellwiththisdough,makingmoreofa

deepdishpizza.

SWEETNSPICY CHILI CORN SAUCE

Makesjustunder2cups

INGREDIENTS:

One

15.25

oz

can

of

drained

unsalted

corn

2T.cornstarch

2T.Srirachasauce(chiligarlicsauce)

c.water

METHOD:

1.Putallingredientsintoablenderandprocess

untilsmooth.

2.Stirandsimmeruntilthesaucethickens.Let

cool.

NOTE:Thisisavariationonthe"CornComfort

Sauce"recipeinmybook,HeartHealthyPizza.

MILLET, GINGER, PEANUT, AND LIMESAUCE

Makesaround1cups

INGREDIENTS:

1c.cookedmillet

2t.groundginger

3T.peanutbutter

c.water

1t.sugar(orsweetenerofchoice)

T.limejuice



26/211

METHOD:

1.Putallingredientsexceptwaterinablender,

slowingaddingthewaterandprocessingtoachieve

thedesiredthickness.

VARIATIONS:Use

another

nut

butter

or

asmall

amountofchoppednutsinsteadofpeanutbutter.

2.AddafewdropsofTabascosaucewhile

blending.

HEAVENLY PINEAPPLE PIZZA

Thetasteofbananasinspiresinthiswholewheat

andmilletcrust,whichisblanketedbyaluscious

andbrightrichtastingtofu,coconut,andlime

sauce,thentoppedwithruminfusedpineapple

chunksandsprinkledwithachorusofcoconut

lights.

OverallStructure:

WholeWheat,Millet,andBananaCrust

(recipefollows)

Tofu,Coconut,Mint,andLimeSauce

(recipefollows)

RumsoakedPineapple(recipefollows)

Unsweetened,ShreddedCoconut

(optional)

RedChiliPepperFlakes(optional)

WHOLE WHEAT, MILLET, AND BANANACRUST

Makesenoughdoughfortwo12to14pizzas

INGREDIENTS:

2c.wholewheatflour

1c.milletflour

1c.mashedripebanana(about1bananas)

1/3c.water


2t.yeast

2/3c.water

METHOD:

1.Mixflourstogetherwithawhisk,setaside.

2.Pureebanana(s)and1/3cupwaterinablender.

3.Whiskinsugar,yeast,and2/3cupswater.

5.Combineyeastandflourmixtures.

6.Kneaddoughinbreadmachineorbyhanduntil

nicelyelastic.

7.Letrise,covered,inawarmlocationforatleast

anhour.

8.Shapedoughontoalightlyoiledpizzapanor

cookiesheet.

9.Addtoppingsandsaucesofchoice,bakefor15

minutesorlongerasdesired.

VARIATION:Molasseswouldbeaninteresting

choiceinsteadofsugar(useT.)



27/211

TOFU, COCONUT, MINT, AND LIME SAUCE

Makesabout2cupsofsauce

INGREDIENTS:

1box

Nori

Tofu

(lite

extra

firm)

1/3c.choppedfreshmint


c.rawsunflowerseeds(option:soakovernight)

1to1c.water(asneeded)

1t.coconutextract

2T.cornstarch

METHOD:

1.

Put

all

ingredients

except

water

in

a

blender,

slowingaddingthewatertoobtainthedesired

thickness.

NOTE:SpecialthankstoSusanVoisin,of

http://www.fafreevegan.com,forhersuperbidea

ofusingcoconutextractinsteadofcoconutmilkin

recipes!

RUM-SOAKED PINEAPPLEMakesabout2cupsofverytastypineapplechunks

INGREDIENTS:

One10oz.canpineapplechunks(packedinown

juice,drained)

cupdarkrum

METHOD:

1.Soakpineapplechunkswithruminashallow

glassbowl,mixingoccasionally,for30minutesor

longer.Draininacolanderorstrainerafewminutes

beforeserving.

Allrecipes

and

photos

2012

by

Mark

Sutton.

TheAuthorMarkSuttonhasbeenthe

VisualizationsCoordinator

fortwoNASAEarth

SatelliteMissions,an

interactivemultimedia

consultant,organicfarmer,

andhead

conference

photographer. Hes

developedmediapublishedinseveralmajor

magazinesandshownorbroadcastinternationally,

producedDVDsandwebsites,edited/manageda

vegancookbook(NoMoreBull!byHowardLyman),

workedwith/fortwoNobelPrizewinners(onGloba

ClimateChange),andhelpedcreateUNPeace

MedalAwardwinningprecollegecurriculum.A

vegetarianfor20years,thenveganthepast10,

MarkstheeditoroftheMadCowboyenewsletter,

anavidnaturephotographer,gardener,andenvironmentalist. Oilfreeforover5yearsand

authorofthe1stveganpizzacookbook,hecanbe

reachedat: [email protected] and

http://www.hearthealthypizza.com



28/211

Thailand LandofContradictionsorsothe1950s

travelbrochuresays.Butitisntfaroffwhenit

comestoreligionandsustenanceversusculture

andwaterballoons.

Approximately94%ofThaisareTheravada

Buddhists.Buddha

lived

and

taught

apath

to

EnlightenmentreachingNirvana. WhenBuddha

becameEnlightened,helefttheearthandwent

beyondthecallofprayer,meaningyoucannot

praytohimasasaintlybeing. Hefurthertaught

thatoneshouldnotprayordeifyanother. One

mustdocaringworks,livingwithintheconstructof

knowingindividualactionhasacauseandeffect.

Eachpersonisresponsiblefortheirownmovement

upthestairwayofkarmatoattainNirvana.i

Manycultures

haveareligious

element,but

almosteveryThai

Buddhistfamily

hasatleastone

malebecomean

ordainedmonk

andspendtimeat

amonastery

duringtheirlife.

Ordinationis

usuallyfora

specifictime

period. Most

ordinationperiods

areanywhere

between5daysto

3months. Itisnotunusualformenentera

monasteryafterthedeathofawife. The

governmentwillpayfullsalaryuptothreemonths

duringordinationinamonastery.

ThehistoricalhighrateofliteracyinThailand,prior

tonationwide

education,

has

been

attributed

to

thepervasivescholarlymonasticpresencewithin

Thaiculture.

Interesting,butwhatdoesthishavetodowith

TomYamsoup?

Buddhismteachesthatfoodshouldbeonlyeaten

assustenance. Whensaffronrobedmonksappear

onthestreetwithemptybowls,pedestriansaskfor

blessingsand

donate

food.

Monks

live

on

whatevertheyaregiven. Foodeatenforflavoris

consideredgluttonous.

Thebasicrulesforacceptablefoodcanbeboiled

downtotheseii:

Nokillingsentientbeings,noreatingofanimalproducts

Noalcoholorotherintoxicantsbecausetheynotonlydistractthemindfrom

enlightenment,butarelistedinthe "Five

MoralPrecepts"includingnokilling,

stealing,sexualmisconduct,lying,or

partakingofintoxicants.

NoingestionoftheFivePungentSpiceswhichareOnions,Garlic,Scallions,Chives

andLeeks. Supposedly,thesecanleadto

angeraswellasrepellinggooddeitiesand

summoningghosts.

Sustenance and Squirt Guns By LaDiva Dietitian!, MS, RD, LDN

thai novice monks



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monks receiving food offerings

waterfight at the songkran festival!

ButthefoodcultureinThailandaintwhatseaten

bymonks.

Mostcultureshavethreedailymeals. TheThais

havethoseandsnacks,snacks,snacks. Nibbling

andnoshingarenormalthroughouttheday.

Ashortwalkaroundthecapital,Bangkok,fillsthe

airwitharomasofoutdoorfoodstands. As

opposedtomanyothercitieswhereoneavoids

streetvendordishes,thesestandsarethewhere

someofthetastiestfoodisprepared. Thereare

sweetliquiddessertsandKanom[savorypastries]

sonumerousintypographythatmostvendorshave

theirownspecialty.OneThaitourismwebsitesaid

tolookwheretheexpensivecarslineup. Thats

whereenlightenedlocalsawaitthemostdelectable

tidbits.

Anddontforgetthefestivalsandholidays.There

are16publicholidayseachyear. Manywith

feasting. Somehavedisheswiththeirown

significancesuchaslongnoodlesmeaningalong

life. TheNewYearfestivalcelebratedinApril

includesthrowingwateronsomeonetohavethem

starttheyearanew.Itbeginswithasprinkleonthe

elderlyandbecomestheworldsbiggestwater

fight. Afteryouhavesufficientlypumpedyour

SuperSoaker,youcansquirtsomesoysauceon

springrolls.

Notwastingthebountyoftheearthisalessonfor

all. So,besurethatafterlickingyourlipswiththe

GaengKiawWaan[greencurry],iiiyoufinishthat

coconutmango

sticky

rice

and

lassi.

And

Buddha

wouldappreciateyoubringinganextratowel wet

saffronrobesareheavy.

TheAuthorMartyDavey,RD,MSisnotonly

LaDiva,Dietitian!,buta

RegisteredDietitianwitha

MastersdegreeinFoodand

Nutrition.She

became

a

vegetarianin1980whenshe

discoveredthatthereweremore

chemicalsincattlethenattendantsataGrateful

Deadconcert.Herfamilyisallvegan,exceptthe

dogwhodrewthelineatvegetarian.Sheconducts

factualandhilariouspresentationsandfood

demos.Whileherprivatepracticeincludesthose

transitioningtoaplantbasedlife,LaDiva'smost

popularprivateconsultingtopicis"I'mtoobusy

andIdon'tcook."Herwebsiteis

www.ladivadietitian.com.

http://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embeddedhttp://www.youtube.com/watch?v=UBru3KrvH2Y&feature=player_embedded


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i Marimari. Retrieved November 13, 2012http://www.marimari.com/content/thailand/general_info/religion/religion.htmlii Grygus, A. 2008. Retrieved on November 16,2012 fromhttp://clovegarden.com/diet/buddha.htmliii

Dupelia, M. Retrieved on November 16, 2012http://www.vegansa.com/recipe-thai-green-curry.php



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HurricaneSandyscatastrophiclandfallontheeast

coastinOctobercatalyzedalotoflongoverdue

discussionabouttheimpactofhumanactivityon

climatechange.Atlonglastweretalkingabout

cleanrenewableenergytoreplacepollutingfossil

fuels.Werehavingaserioustalkaboutnewfuel

economystandards,cleanercars,capandtrade,

carboncreditsandevenmorecreativeusesfor

ethanolthan

my

endlessly

inventive

family

devises

everyThanksgiving.

Buttheresagapinglacunainournational

discussionofclimatechangeandenvironmental

protection,anditslongpasttimethatwebrought

thechickenshometoroost.

Roostingchickens,itturnsout,areahugepartof

theproblem.Meatproductionisthemost

significantcauseofpollutionintheworld,causing

atleast

18%

of

greenhouse

gas

emissions.

That

was

aconservativeestimatebytheUnitedNations

FoodandAgricultureOrganizationinits2006

LivestocksLongShadowreport.

A2009analysisconductedbyscientistsattwo

otherUnitedNationsspecializedagenciesshowed

thatmeatproductionmayaccountfor51%or

moreofannualworldwidegreenhousegas

emissions.

Ninebillionbroilerchickensareslaughtered

everyyeartosatisfyAmericansappetitesfor

grilledchickenbreasts,batteredandfriedchicken

nuggets,andovenroastedchickens.Thats14

timesthenumberofchickenstheU.S.consumedin

1950.Notonlyhasthenumberofchickens

increased,theyarefarmoreconcentratednow.

Themorethan1.6millionsmallfarmsspread

acrossthecountryinthe1950sarenowmadeup

ofjust32,000hugefactoryfarmstypically

producingmorethan600,000birdsperyearacross

alimited15stateBroilerBelt.

Thesefactoryfarmsmorebenignlyreferredtoas

ConcentratedAnimalFeedingOperations

(CAFOs)cramasmanyas40,000birdsin20,000

squarefootwindowlesswarehouseslikethese.

Photo:DavidHarp

Broilerchickensoftenspendtheirshortlivesincavernouswarehouses.

The523millionbroilerchickensraisedeachyear

justinMarylandandDelawarefactoryfarms

generate42millioncubicfeetofchickenwaste

enoughtofillthedomeoftheU.S.Capitolwith

crapalmostonceeveryweek.Thisisalmostas

quicklyasourelectedrepresentativesmanageto

doit.

Thisbroilerlitterwaste,amixtureofmanure,

urine,feathers,

dropped

feed,

and

bedding,

is

collectedfromthewarehousesandpiledina

storageshedoroutdoorarea.Butitdoesntstay

there.Thefarmerisntgoingtoletallthatwaste..

.gotowaste.Eventuallyitsgoingtobespreadall

overcropsasfertilizer.

Whileinstorageorafterbeingspreadontofields

asfertilizer,thisuntreatedwasteleachesintothe

ground,seepsintolocalcreeks,runsoffintosmall

Vegan Cuisine and the Law:The Poop on Big Chicken

By M indy Kursban, Esq. & A ndy Breslin

ftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdfftp://ftp.fao.org/docrep/fao/010/a0701e/A0701E00.pdf


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algal bloomin sichuan province

ditchesandcanals,andendsupinreceiving

streams.

Water

contaminated

withchicken

wasterunoff

contains

elevatedlevels

ofnitrogenand

phosphorus.This

canproduce

harmfulalgal

bloomsthat

createdead

zonesofwater

depletedof

oxygenessential

toallmarine

animallife.The

EPAestimatesthatmorethan100,000milesof

riversandstreams,closeto2.5millionacresof

lakes,reservoirsandponds,andmorethan800

squaremilesofbaysandestuariesintheU.S.have

poorwaterqualitybecauseofnitrogenand

phosphoruspollution.

Morethan150riversandstreamsdrainintothe

majesticChesapeake

Bay,

the

largest

estuary

in

the

US.Thebayisborderedontheeastbythe

DelmarvaPeninsula,oneofthemajorcentersof

chickenproductionandhomeofPerduechicken,

anenormouscorporationwithannualrevenuesof

about$4.75billion.Notcoincidentally,athirdof

theChesapeakeBayisalsoadeadzone.

In2010,WaterkeeperAlliance,anonprofitwater

protectiongrouprunbyRobertKennedy,Jr.,

broughtalandmark

lawsuit

against

Perdue

for

contaminatingtheChesapeakeBay.Thissuit,which

wenttotrialthispastOctober,isthefirsttoseekto

holdapoultrycompanyaccountableforviolations

oftheCleanWaterAct.

TheUniversityofMarylandsenvironmentallaw

clinicrepresentstheWaterkeeperAllianceinthe

suit.Afewweeksafterthelawsuitwasfiled,state

legislatorsintroducedlegislationtoretaliate

againstthelawschoolforsuingBigChicken.

MarylandsGovernorMartinOMalleytookavery

publicstandagainstthelawsuitandwrotetothe

Deanofthelawschooltoexpresshisdispleasure.

EmailsbetweenOMalleyandPerdueslawyer

madepublicbyFood&WaterWatchmadeclear

thattheGovernorhasPerduesback.

ThePEWEnvironmentGroupnotesinits2011Big

Chicken:PollutionandIndustrialPoultryProduction

inAmericareportthatintheory,[factoryfarms]

havebeenregulatedundertheCleanWaterActfor

morethanaquarterofacentury.Inpractice,the

regulatoryimpactofthelawonthebroilerindustry

anditsenormouswastegenerationhasbeen

minimalatbest.

Maryland,VirginiaandDelawareeachusetaxpayer

dollarsto

pay

the

poultry

industry

to

transport

broilerwasteoutofheavywasteconcentration

areas.Infiscalyear2011,Marylandfarmers

received$354,012instategrantstotransport

61,150tonsofmanure.

Atleast17statesusetaxpayerdollarstohelp

farmersimplementBestManagementPractices

intendedtoreducetheiroperationspollution.

EnforcementoftheCleanAirActhasbeenleft

largely

to

states.

It

took

a

petition

to

the

EPA

from

adiversegroupofnonprofithealthandanimal

welfareorganizationstopushEPAtoconsider

regulatingammoniaandotherairpollutantsfrom

CAFOs,whichhaveescapedCleanAirAct

regulationfordecades.

Crammingtensofthousandsofchickensintoa

smallspaceisagreatwayforchickencompaniesto

makeenormousprofits.WithouthelpfromUncle

Samtocleanupthemess,theywouldbefarless

profitableand

the

value

of

intensively

confining

animalswoulddiminish.

Allofusarepayingforthecleanupcosts,whether

weeatchickensornot.Thegovernmentshould

requireBigChickentowhollyinternalizeits

pollutioncosts,ratherthanpassthemonto

everyoneeitherthroughmorepollutionorpaying

thecoststocleanuptheirpollution.

http://water.epa.gov/polwaste/nps/outreach/upload/92issue.pdfhttp://water.epa.gov/polwaste/nps/outreach/upload/92issue.pdfhttp://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://www.foodandwaterwatch.org/blogs/emails-reveal-cozy-relationship-between-gov-martin-omalley-and-perdue/http://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.humanesociety.org/news/press_releases/2011/04/ammonia_epa_04062011.htmlhttp://ecowatch.org/2012/public-health-suffers-under-factory-farm-sponsored-air-pollution-study/http://ecowatch.org/2012/public-health-suffers-under-factory-farm-sponsored-air-pollution-study/http://www.humanesociety.org/news/press_releases/2011/04/ammonia_epa_04062011.htmlhttp://www.pewenvironment.org/uploadedFiles/PEG/Publications/Report/PEG_BigChicken_July2011.pdfhttp://www.foodandwaterwatch.org/blogs/emails-reveal-cozy-relationship-between-gov-martin-omalley-and-perdue/http://www.washingtonpost.com/national/health-science/alarming-dead-zone-grows-in-the-chesapeake/2011/07/20/gIQABRmKXI_story.htmlhttp://water.epa.gov/polwaste/nps/outreach/upload/92issue.pdf


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Thepriceofchickenwouldlikelyandfairly

increase.Thosewhocontinuetobuychickensat

thishigherpricewillbeessentiallypayingauser

fee,similartoatollroad.

Thoseofuswhodonteatchickensshouldnotbe

forcedtopaythepriceforthosewhodo,andits

longoverduethatwestandupandputastopto

this"fowl"play.

TheAuthorsMindyKursbanisa

practicingattorneywhois

passionateaboutanimals,

food,andhealth.Shegained

herexperienceand

knowledgeaboutvegan

cuisineand

the

law

while

workingfortenyearsas

generalcounselandthen

executivedirectorofthePhysiciansCommitteefor

ResponsibleMedicine.SinceleavingPCRMin2007,

Mindyhasbeenwritingandspeakingtohelpothers

maketheswitchtoaplantbaseddiet.Mindywelcomes

feedback,comments,andquestionsat

[email protected].

AndrewBreslinistheauthor

ofMother'sMilk,the

definitiveaccountofthevast

globalconspiracy

orchestratedbythedairy

industry,whichsecretly

controlshumanitythrough

mindcontrollingsubstancescontainedincowmilk.Inall

likelihoodthisisahilariousworkofsatyricfiction,but

thenagain,youneverknow.Healsoauthorstheblog

AndyRants,almostcertainlythebestblogthatyouhave

neverread.HeisanavidbookrevieweratGoodreads.

HeworkedatPhysiciansCommitteeforResponsible

Medicinewith

Mindy

Kursban,

with

whom

he

occasionallycollaboratesonprojectsconcerninglegal

issuesassociatedwithhealthandfood.Andrew'sfiction

andnonfictionhaveappearedinawidevarietyofprint

andonlinevenues,coveringanevenwidervarietyof

topics.HelivesinPhiladelphiawithhisgirlfriendand

cat,whoarenotthesameperson.

http://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.htmlhttp://www.goodreads.com/author/show/820871.Andrew_Breslinhttp://www.goodreads.com/author/show/820871.Andrew_Breslinhttp://www.encpress.com/MM.htmlhttp://www.encpress.com/MM.html


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the author's whiskey barrel garden containslemongrass, curry leaf, Thai basil as well asornamental kale (edible), oregano and lettuce

Thaicookingisallabout

freshhealthyingredients

andnothingbeatstheflavor

ofharvestingplantsfrom

yourowngardentoeatthat

sameday! Youcangrow

manyoftheessential

ingredientsofSouthAsian

cuisinerightinyourown

backyardwithjustafew

helpfulguidelines.

ThaiBasilOcimumbasilicumvar.

thyrsifloraLetsstartwithBasil,

becauseitissoeasytogrow

hereinPhoenix. ThaiBasil,

alongwiththewholebasil

family,isafrosttender

plantthatcanbe

overwintered. Plantsovera

fewyearsoldtendtoloose

theirflavorandvigorsoIliketo

takecuttingsandstartnew

plantsregularly. Basilcuttings

rooteasilyinwaterinanopaquecontainer,asthe

rootspreferdark,althoughIverootedcuttingsin

clearglassonawindowsillitwilljusttakelonger. It

isalsoeasytogrowfrom

seed. Theidealtimeto

plantbasilisApriltoJune

andagaininthefalllate

OctobertoSeptember.

Basilisasunlovingplant

andwillhappilygrowinfull

desertsun. Harvest

regularlybypinchingback

newgrowth. Thispreventsfloweringandpromotes

bushyplants. Harvestingis

bestdoneintheearly

morningwhenthevolatile

essentialoilsareattheir

mostpotent. Plantyour

ThaiBasilingooddraining

soilorinpotsandbecarefu

nottooverwater.

Overwateredbasil

can

look

paleandwiltyandyou

mightmistakenlythinkyou

needtowateritmoreresist

theurgetowaterwithoutfirst

checkingtoseeifthesoilis

stillwet! Stickyourfingerintothesoilatleasthalf

aninchandfeelifitisdryormoist,ifitsstillmoist,

holdoffonwateringandrecheckthesoillater.

Basilneeds

protection

from

frost,

so

be

sure

to

moveyourpottedplantseitherindoorsorto

anothersafesunnylocation. Alternativelyyoucan

usefrostclothtocoveryourplants,itcanbe

purchasedbytherollin12widesectionsandas

longasyourgardenspacerequires. ItiswhatIuse

tocovertheplantswhentheweatherreport

forecastsanyovernightlows39Forbelow. Ifthe

projectedlowisclosertofreezing,Ivebeenknown

tostringoldfashionedChristmaslights(notthe

A Thai Kitchen Gardenby Liz Lonnetti



35/211

newLEDs)aroundtheplantsandunderthefrost

clothtoprovidemoreheat.

LemongrassCymbopogoncitratusThistallgrass

isabeautiful

additionto

your

garden.

Itsgraceful

foliagemakes

itaperfect

accentplant.

Itcandowell

infullsunbut

canalsothrive

with

afternoon

shade.

Lemongrassis

averyeasy

planttogrowhere,butisfrosttendersoeither

protectwithfrostclothorplanongrowingitasan

annualandreplantinginthespring. Welldraining

soilispreferred ifyoudontknowwhatthat

means,trydiggingaholeaboutafootinall

directions,fillwithwater,letitdrainandthenfillit

again. Ifittakesmorethan4hourstodrainthe

secondtime,youhavepoordrainageandwillneed

tocheck

for

acaliche

layer

and/or

amend

your

soil

withcompostforbestresults.

CurryLeafTreeMurrayakoenigiiThiswonderfulplantisamemberoftheCitrus

familybutismorefrosttenderthantheother

citrusinmyyard. Agoodsourceforfreshleaves

canbehardtofind,sogrowingthemyourselfisa

greatoption! IgrowmyCurryLeafinahalfwine

barrelsoitremainsfairlysmallinsize,after3years

itgrowsfullereachyearbutnotmuchtallerthan4

feet(ofcourseIkeeppruningbackleavesfor

eating!). Theentireplanterisonwheelssoitcan

bemovedtothebestseasonalgrowinglocations,

fullsuninthewinterandsomewhatshadedinthe

summer.

Thistree,intherightconditions,cangrowtobe20

feettall,butIwouldn'texpectmuchmorethan10

hereinPhoenixifplantedintheground. Aswith

anytree,itisbesttosetupabermtofloodthe

rootzonetothetreesdriplineprovidingdeep

regularwater,approximatelyeveryweekinthe

summerandonlyonceortwiceamonthinthewet

winterseason. Tocheckhowdeeplyyouve

wateredyourCurryLeaf,useasoilprobeorother

longpointed

object

(very

long

screwdriver

or

piece

ofrebar)andpushitintothesoil. Drysoilisnot

easilypenetratedbytheprobeandyoullbeable

totellhowdeepyourwaterhaspercolated. Be

suretomulchthebasinyouvecreatedtoconserve

water,helpkeepthatrootzonecoolinthesummer

andprovideorganicmaterialtothesoil.

KaffirLimeCitrushystrixSincethe

KaffirLime

isalsoa

citrus,the

samerules

applyto

thistreeas

totheCurry

Leaf. Ifyou

havea

choiceof

rootstock,theSourOrangeisagoodoneforour

soils.Limes

are

the

most

frost

tender

of

the

citrus

family,butKaffiristhehardiestlimesotheydo

wellinthisareaespeciallywithalittleextraTLCas

theygetthroughtheirfirstcoupleyears. Iwould

suggestplantingyourmostfrosttenderplants

togethersoitiseasiesttocoverthemallwitha

largefrostclothatonce.



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Ginger/GalangalZingiberOfficinaleandAlpiniaGalangaIlumpedGinger

andGalangalinto

thesamecategory

becausetheyare

bothrootcrops

withsimilar

cultivationneeds

(andthese

instructionsfor

careapplytotumericandcardamomaswell).

Galangal,Alpiniagalangal,alongwithmostplants

inthegingerfamily,isnativetoSouthAsiaandisa

stapleinThaiandothercuisinesfromthatregion.

Youmightguessthatfactfromitsothercommon

name,Thaiginger. Gingerroot,Zingiberofficinale,

hascrossedoverintowidespreaduseandbecome

astaple

around

the

world.

While

not

always

easy

togrow,itmeritsspaceinyourgarden!

Thesegingerfamilyplantscanbecultivatedfrom

yourgrocerystoreproduceoryoucansometimes

findthematalocalnurseryorhavethemshipped

toyouonline. Ifyoucanfindthematalocal

market,pickonlyplump,firm,goodlooking

specimensandavoidanymoldy,shriveledor

otherwisebadlydamagedroots. Sincetheseplants

arenative

to

South

Asia,

they

prefer

more

humidity

thanthePhoenixareaprovides. Keepingtheplant

rootzonemoistandoutofdirectmiddaysunis

essential. Sandyloamsoilisidealandaneastern

exposurewillprovidethebestresults. Ivehad

successwithgrowingtheseplantsinverylarge

containerswithollasforkeepingthesoilevenly

moistinthesummer. Galangalcanbecomeavery

largeplant,soitisbestgrowninatleastahalf

winebarrelsizeorbetterplantedinwellamended

soilwithasteadywatersupply. Gingergrowsto

onlyanice3tallandhasdonewellinmyhalfwine

barrelswhenplantedundershadecloth.

Withbothplants,aheavylayerofmulch,upto45

inchesthickwillhelptokeeptherootzonemoist

andcoolduringthesummer. Thegingersshould

beplantedinSpring,afteranydangeroffrosthas

passed. Theseplantsarefrosttenderandyoumay

considerthemasannualstobeharvestedinthefall,

especiallyifwehaveanyreallycoldsnapsover

winter. Galangalmaybemorelikelytocomeback

afterafreezewhenplantedintheground,heavily

mulchedandprovidedfrostcloth.

ConclusionThaiBasil,Lemongrass,CurryLeaf,KaffirLimeand

the

Gingers

are

all

frost

tender

plants,

so

I

would

recommendchoosingalocationinyouryardthatis

protectedfromthecold,againstyourhomewitha

southernoreasternexposureisideal! Agoodmix

forgrowingtheseplantsincontainerswouldbea

welldrainingcactus/succulentpottingsoil. For

bestresults,provideslowreleasefertilizer

applicationsthreetimesayearonValentines,

MemorialandLaborDaysandmoreoftenif

containergardening. Slow,deepandinfrequent

wateringwillencouragehealthyrootdevelopment.

HappyGardening!

Formoreinformation:

ValleyPermacultureAlliance

FrostProtection

IrrigatingCitrusTrees

TheAuthorAsaprofessionalurbandesigner,Liz

Lonettiispassionateaboutbuilding

community,

both

physically

and

socially. ShegraduatedfromtheU

ofMNwithaBAinArchitecturein

1998.Shealsoservesasthe

ExecutiveDirectorforthePhoenix

PermacultureGuild,anonprofit

organizationwhosemissionisto

inspiresustainablelivingthrougheducation,community

buildingandcreativecooperation

(www.phoenixpermaculture.org).Alongtimeadvocate

forbuildinggreenerandmoreinterconnected

communities,Lizvolunteershertimeandtalentfor

otherlocal

green

causes.

In

her

spare

time,

Liz

enjoys

cookingwiththeveggiesfromhergardens,sharing

greatfoodwithfriendsandneighbors,learningfrom

andteachingothers. TocontactLiz,pleasevisitherblog

sitewww.phoenixpermaculture.org/profile/LizDan.

Resourceswww.urbanfarm.org

www.phoenixpermaculture.org

http://www.phoenixpermaculture.org/profiles/blogs/new-old-technologyhttp://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/http://ag.arizona.edu/pubs/garden/az1002.pdfhttp://ag.arizona.edu/pubs/garden/az1002.pdfhttp://ag.arizona.edu/pubs/garden/az1002.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/crops/az1151.pdfhttp://ag.arizona.edu/pubs/garden/az1002.pdfhttp://www.phoenixpermaculture.org/http://www.phoenixpermaculture.org/profiles/blogs/new-old-technology


37/211

Recently,Ihadtheopportunitytotravelthrough

muchofFlorida,visitingJacksonville,Miami,Ft.

Lauderdale,andPalmBeachtoteachvegan

cookingclasses.Ofcourse,Imadeaneffortto

gettoasmanyveganrestaurantsasIcouldget

to!Alongtheway,Ihadsomefantasticfood,a

fewdisappointments,andsometreasuredfinds.

IalsogottotravelthroughtheEverglades,I

stumbledacrossacolonialfort,visiteda

plantation,spentsometimeonthespectacular

beeches,andgotrainedonafewtimes.Allinall,

agreattrip.

JacksonvillewasmyfirststopinFlorida.Ihadno

ideawhattoexpect,butlookingahead,Icouldsee

therewerentmanyplacestoeat.Firsthand

experiencetaughtmehowmuchofan

understatementthatwas.Iprettymuchspentmy

timegoingbetweenWholeFoodsandStarbucks.

Althoughtheveganfoodscenewasnonexistent,

atleasttheweatherwasbeautiful,soratherthan

stayinginJacksonvilleonmylastday,Iheaded

southtoseewhatIcouldfind.Itwasntlongbefore

IarrivedinSt.Augustine,soIdecidedtostopinthe

historicdistricttoseeiftheyhadanytastytreats.

Notsomuch,butasIpulledaroundthebend,Isaw

ahugestonefortresslookingoutoverthecoast.Of

course,Ihadtoseewhatitwas!ThatshowIfound

myselfattheCastillodeSanMarcos,theoldest

masonryfortintheUnitedStates.TheCastillode

SanMarcoswasoriginallyaSpanishfortress

establishedtoprotectagainstpiracyandnearby

Englishinterests.EventuallyitpassedintoEnglish

hands,thenbacktoSpain,thentotheUS,thento

theConfederacy,andthenbacktotheUS.Aspart

ofaSpanishcolony,itprovidedsafehavenfor

escapedslaves(atleast,thosewhowouldbecome

Catholic).AsIwalkedacrossthedrawbridgetothe

completelyintactfort,Icouldfeelthehistoryof

theplacecometolifeandhearthevoicesofthe

peoplethatusedtooccupyit.Ispenthalfaday

thereandwouldhavespentmoreifIhadthetime.

Ifyouhaveanopportunitytovisitthishistorical

landmark,takeit.IalsovisitedtheKingsley

The Vegan Traveler: EnchantingFlorida

By C hef Jason Wyrick



38/211

the

patio

at

darbster

plantation.KnowingthatIwaswalkingonground

thathadbeenworkedbyslavesjustahundredand

fiftyyearsbeforewasamovingexperienceand

learningthedetailsabouttheplantationwasan

eyeopeningexperience,fromhowmuchlanda

slavewasexpectedtotendeachday,toharvests,

tothefactthattheownerswifewasaformerslave

ofhisandthatsheinturnpurchasedandmanaged

herownslaves,totheseashellconstructionofthe

walls.Jacksonvillewasterribleforveganfood,but

greatforhistorylovers.

Acoupleweekslater,IwasbackinFlorida,

stoppingfirstinFt.Lauderdale.ThefirstplaceI

wentaftergettingofftheplanewasSublime.

Sublimeisoneofthoselandmarkvegan

destinationsandIhadbeenwaitingseveralyears

foranopportunitytogohere.Igottherefairly

early,soIwasoneoftwopeopleintherestaurant,

notcountingstaff.Sublimehasaveryprivatefeel

toitandanelegant,classyinterior.Darkwood,

waterfeatures,softlighting,andeverythingelse

youwouldexpectfromahighendrestaurant.The

food,however,wasanythingbut.Itriedseveral

dishes.TheFritoMisto,acrispycauliflowerdish

withasweet

chile

sauce,

was

by

the

best

out

of

the

group.ItverymuchremindedmeofsomethingI

wouldgetatagoodAsianrestaurantandletme

say,theportionwasnotappetizersized,unlessyou

aretheHulk.Afterthat,IhadtheSpinachSalad,

whichwasok,butabitoutofbalance.Itwas

simplytooacidic.Notbad,justnotuptohighend

standards.Finally,thetamalescame.Idontsee

themonSublimesregularmenuasIchecktheir

site,soperhapstheywereaspecial,butifthey

werespecial,itwasbasedonjusthowawfulthey

were.IliveintheSouthwestandIknowtamales

andtheseglobswereatravestytotaste.Imagine

doughy,wetmasacoveredwithsomesaucethatis

supposedtopassitselfoffasvegancheese,but

comesofflikethinnedoutVelveetaflavoredwith

nutritionalyeastandapictureofculinarytorture

shouldstarttoform.Couplethatwithunseasoned

beans,achilesaucethatmademecringe,anda

sourcreamthattastedlikegrainylemonflavored

tofu,andthatpictureisprobablysomethingyou

dontwanttolookatanymore.Tonguetrauma.I

wouldntfeedthesetomyworstenemy.Actually,I

probablywould.EventhoughIwascompletelyfull

fromdinner,Iwentoutforfoodlaterthatnight

justtogetthetasteofthosetamalesoutofmy

mouth.

ImademyescapefromSublimeandheadedoffto

PalmBeach,hopingIwouldfindbetterfood.What

IwasntexpectingtofindwasDarbsterinWest

PalmBeach.Thisendedupbeingoneofmy

favoriteveganrestaurantsIhavebeento.Itsa

small,quaintplace,withtherestaurantopeningup



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tastypalmcakeswithremoulade

thenarrowentryatchoices

ontothepatio,whichinturn

overlooksaquietwaterway.

Thestaffwasincrediblyfriendly

andyoucouldtelltheyreally

caredabouttheirfood.The

PalmCakes,madewithhearts

ofpalm,coupledwithatangy

remoulade,wereaddictive.I

hadagreatpizza,aniceCaesar

salad,nachosdoneright,raw

tostadaswhichwerenotonly

fullofflavorandtexture,but

leftmefeelinggreat

afterwards,atempehreuben,

andafewotherdelicioussides.

Itwas

caf

food

with

alot

of

loveandalotofflavor.Iendedupgoingto

DarbstertwicejustsoIcouldhavethepalmcakes

again.Greatatmosphere,greatstaff,andgreat

food.Unfortunately,Imissedgoingto

ChristophersKitcheninPalmBeachGardenswere

Iwasstayingbecauseoftheparticulartimingofthe

classIwasteaching.EveryoneIhavetalkedto

aboutitsaysChristophersKitchenistopnotchraw

foodscuisine

and

is

in

the

running

for

the

best

raw

(mostlyraw,astheydohavesomecookeddishes)

restaurantinthecountry.IverymuchhopeIhave

sometimetogobacktoPalmBeachsoIcancheck

thisplaceout.Asfaras

vegan culinary experience (thai)

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