enjoy it with sauerkraut and sprouted crispy chickpeas!
Vegan Green Pasta (East meets West) is a great combination of flavor from Asian cuisine & Western pasta. With lots of leafy greens, and a few simple ingredients, this dish is incredibly tasty and healthy!
As a multicultural family, the way we eat is unique. I’m Thai and of course, Thai foods are my first choice.
However, living outside of my own land makes it difficult to find the exact same ingredients for authentic Thai dishes. I have learned to adapt the way I eat according to what I can find locally for many years now.
The result? It’s worked out great. I have created many of my own dishes by combining the ingredients I can find locally with a few simple but essential Thai ingredients I can find easily enough here.
However, this Vegan Green Pasta is not related to Thai foods directly. There’s a crucial ingredient I became addicted to from living for a year in Taiwan–It’s fermented tofu or “chao.”
I like chao so much, and finally learned to make my own after we left Taiwan.
Living here, I have to admit that pasta has become one of our comfort foods. However, eating pasta usually has some kinds of cheeses involved.
When I tried to eat less dairy, it wasn’t easy to give up cheesy pasta dishes. I challenged myself to make them tasty without using any dairy cheese, and chao has come to play a major role. It offers a pungent cheesy flavor, and makes any dish taste uniquely good!…
