The countdown is on before we get going from this tropical awesome and crazy city where I was born. This is Bangkok.
We will return to Canada where I have lived all of my life. People look at me and see a Thai person. They start babbling to me then I have to tell them that I don't speak Thai. They seem confused as they back away.
It's actually a little funny. It happens mostly in the supermarket where I get my groceries to take back to the Arbnb to do my cooking.
I have been trying to keep things as healthy as possible with the odd indulgences. Low oil and no oil vegan dishes have been my on going challenges for a while. Well just the oil part because I have been vegan for five years already.
Yesterday we went to Big C which is nearby.
I usually get as much off the bargain bin as possible because it's all good stuff and I don't see the point in spending more for the same things.
I really didn't think it through as I got random items, some that were marked down. When I got back I noticed that there were quite a few roots that I haven't really associated with Asian cuisine so I was surprised they were on sale and even available.
I had also been meaning to make a Thai inspired green mango salad so when I saw green mangoes in the bargain bin I thought this would be the time to make the salad.
Usually green mango salad is made with green unripe mangoes which are thinly sliced or shredded like coleslaw.
When I started peeling them I was surprised to see that they were not green inside. In fact they were orange and juicy and fairly sweet.
For the typical Thai dressing I threw in a teaspoon of ginger,a clove of garlic, minced chili, juice of 1 lime, 1 tablspoon vinegar, 1 teaspoon salt and a tablespoon of coconut sugar.
After chopping the cabbage and mango I mixed it together with the dressing and put it in the fridge while the root medley cooked.
The roots consisted of potatoes, yellow beets,parsnips and carrots. This combination sounds like something to bake in the oven and have on a cold winters' day.
I have missed most of the Canadian winter thank goodness,but I don't need to forget about good old hearty wintery dishes.
It was simple. I just boiled the roots and made a fresh tomato sauce with garlic salt, pepper and oregano. It was fast and easy to blend in my little blender. I could have cooked it like a pasta sauce but I just kept it simple and raw. The roots were nice and hot anyway. For me a vegan gravy would have been ideal but I didn't have the ingredients on hand.
I felt like I was committing some kind of culinary crime by putting two different concoctions on the same plate. But in the end they both tasted good and both concoctions as confusing as it may have seemed,got along
quite well. Anyway all of it was food that doesn't make you feel like going back to bed after you eat it.
