Oh wow this Thai salad from Meera Sodha’s EAST cookbook is so good. It’s fresh, tangy, piquant, spicy and full of crunchy vegetables. I adapted a bit because the original recipe used grapefruit and lettuce with the red cabbage. I left out grapefruit and used all cabbage, red peppers, cilantro and mint. The dressing is very similar to the dressing in Thai papaya salad called Som Tum. Lots of lime and Thai chili! Delicious!
For dinner I simmered the Royal Corona beans in the bean broth seasoned very simply with salt, pepper, olive oil, Flatiron pepper chili flakes and topped with sautéed leeks. Oh my god. This was so good. The beans are so meaty and creamy and don’t need too many flavors to shine. Let me get nerdy about beans ok! I regret not picking up a second bag of these from Rancho Gordo.
I made the cumin tofu noodles recipe by @chezjorge on Instagram. If you are not following him, you got to because his recipes are incredible. I didn’t have time to make hand pulled noodles as he did so I substituted instant ramen but the flavors were so good! Also made his homemade chili oil that little one helped me with.
I made two more dishes from this book and it has inspired me so much. I made the Chargrilled Summer Vegetables with Dhana-jeera dressing and the Sweet Potato Momos. Delicious!!!
I was inspired to cook from Meera Sodha’s EAST cookbook after having a lovely conversation with my friend about the book. I made the Braised tofu recipe which came together so easily and deliciously! I used AGAVE instead of honey by the way!
