Thai Spaghetti Squash with Peanut Sauce
This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce.
Black Sticky Rice
Black sticky rice, a delicious whole-grain alternative to white rice, is purplish black in color and has a chewy texture. This recipe gives you a simple method for how to make black sticky rice. Look for it in natural-foods stores in the bulk department or with other whole-grain rice.
Vegan Butternut Squash Soup
Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.
Vegan Pad Thai with Tofu
You won't miss the scrambled eggs and fish sauce in this vegan version of the Thai favorite because the flavorful sauce hits just the right balance of sweet, spicy and umami.
Ginger-Garlic Dipping Sauce
In addition to being a delicious dipping sauce for dumplings, this can be used as a marinade for chicken, pork or tofu.
Thai Peanut Curry Noodles
Thai curry paste delivers a spicy kick-in-the-pants in this healthy peanut noodle recipe. If you haven't tried kohlrabi yet, here's your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts, but has a milder, sweet flavor and fabulous crunch.
Tofu with Peanut-Ginger Sauce
Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
Khanom Tom (Coconut Balls)
This recipe for traditional Thai coconut balls is all about the coconut. First, skip the preshredded stuff (the filling won't hold together with it) and get yourself to the produce department for a fresh one. Look for a coconut with a brown husk (rather than one with a white fibrous exterior, often labeled "young Thai" coconut). Brown-husked coconuts have firmer flesh that's easier to shred. Editor's note: Brooke Siem learned to make these coconut balls from a woman named Ratachanee on the Thai island of Koh Phangan. Learn more about this recipe and other recipes Siem learned to make as part of her Grandmother Project in the article How Cooking Connected One Chef with Grandmothers Across the World.
Vegan Thai Cucumber Salad
This sweet and tangy salad of cucumber, scallions and pepper is packed with vibrant Thai flavors and a bit of extra crunch from dry-roasted peanuts. If possible, use a red jalapeño (or chile) to brighten the salad with a few specks of red. Cut the heat by removing the seeds before chopping.
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.
Crispy Seitan Stir-Fry
A flavorful sauce and lots of crunchy vegetables make this seitan stir-fry a quick and healthy choice for dinner tonight!
Peanut-Tofu Cabbage Wraps
Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy, gluten-free lettuce wrap recipe. Don't limit yourself to cabbage for this recipe--any fresh green sturdy enough to wrap around 1/2 cup of filling works.