Thai Iced Tea and Thai Iced Tea Smoothie
I am a huge fan of Thai iced tea and Thai iced coffee and always order one or the other when I am at my favorite Thai or Laotian restaurant. Recently I found out that it’s incredibly easy to make (and healthier!).
I ordered Thai-style tea from amazon (note: this does have the orangish dye in the tea, and I’m not sure if it’s vegan).
Brewing the tea
For both recipes, you will need a batch of brewed (and subsequently chilled) tea. If you bought the loose tea, you will want to steep it in either a muslin tea bag, a paper tea filter, or through a coffee filter. I wouldn’t recommend using a tea infuser, because this type of tea seems to have a lot of sediment.
- boiling water
- 2.5tbsps thai tea *per* cup of water
- 2tbsp sugar *per* cup of water (or the equivalent using honey or other sweetener)
- Steep tea for 3-5 minutes, depending on how strong you like your tea.
- Stir in the sugar until dissolved.
- Refrigerate until cool.
Thai Iced Tea
I like my Thai iced tea really creamy, so I tend to make mine about 50/50 tea and milk. Adjust the ratio to your preferences.
- chilled Thai tea
- almond or other milk or your choice (preferably unsweetened, because the tea is already sweetened)
- Place ice in glass, pour tea over it.
- Most Thai restaurants serve theirs with two distinct layers of tea and milk. If you want yours to do that as well, take a spoon and slip it over. The tip of the end of the spoon should touch the inside of the glass. Pour your milk onto the spoon slowly and it should layer on top of the tea.
- Serve immediately.
Thai Iced Tea Smoothie
- 1/2 glass chilled thai tea
- 1/4 glass almond or other milk or your choice (preferably unsweetened, because the tea is already sweetened)
- 1 banana (put in the freezer for ~30minutes) per smoothie
- Combine tea, milk, and banana in the blender.
- Once it is smooth, add the ice and pulse until it’s crushed.
- Serve immediately.
I made these tacos for a picnic we had last night and they may be my new favorite summer recipe. Cold, crispy, raw veggies with crunchy peanuts and a bit of spice - even the attending meatatarians loved them!
Raw veggie Thai tacos
- 1 small red cabbage, cut into thin strips
- 1 small red onion, diced
- 4-5 carrots, shredded
- 1 red pepper, diced
- 1 green pepper, diced
- tortillas or other wraps
The dressing is a little less precise and more to your own preferences of sweet/spicy/salty. I put the ingredients in quantity order from most to least, but make it to your taste.
- vegenaise (or mayo if you aren’t vegan)
- soy sauce/tamari
- lime juice
- brown sugar
- powdered ginger
- quorn chik’n pieces (vegetarian, not vegan)
- roasted, unsalted peanuts
- avocado, chopped into small cubes
- sriracha (some would argue this is non-optional)
- Mix all veggies in a large bowl.
- In a small container or jar with a lid, add all dressing ingredients and whisk/shake well.
- Serve cold, wrapped in tortillas. Add toppings as desired.
Vegan Thai Red Curry Soup
Original Recipe From Show Me Vegan, modified slightly by me
Thai Red Curry Soup
2 Tablespoons vegetable oil
1 cup chopped Vidalia onion
1 large red bell pepper, chopped
1 large green bell pepper, chopped
2 large portobella caps, chopped
8 ounces seitan, chopped (I used 1 package of Westsoy original flavor)
2 Tablespoons vegan red curry paste (or to taste)
1 large yukon gold potato, cubed, not peeled
1 cup chopped baby carrots
4 ounces fresh green beans
3 cups unsweetened coconut milk
3 cups vegetable broth
2 Tablespoons soy sauce
3 Tablespoons brown sugar
2 teaspoons dried basil
1 package rice noodles
salt and pepper, to taste
1. Heat oil in large pot over medium heat. Saute bell pepper, mushrooms, and onions for about 5 minutes.
2. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes.
3. Add potatoes, carrots, and green beans and saute about 1 minute more.
4. Add coconut milk, broth, brown sugar, basil, and soy sauce. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done.
5. Add salt and pepper to taste.
6. In a separate pan, cook rice noodles, following the directions on the package.
7. Serve soup over rice noodles.
Freeze soup without adding the salt (as the salt sort of loses it’s taste when frozen and you’ll end up adding more once you dethaw it) and without the rice noodles (the noodles will get a weird texture after being dethawed). Rice noodles are so quick to cook (usually less than 10 minutes) that it isn’t a big deal to cook them while dethawing the soup.