The Lettuce Shop
Thai cooking is renowned for its perfect balance of flavours and textures and for its imaginative presentation. And the more people there are to share it, the better: for the Thais, the sharing of food is a source of great joy. Over the centuries migration has brought many influences from abroad, especially from China and (in the south) the spicier traditions from India. Chillies may have been introduced by Portuguese traders in the sixteenth century. Although veganism is virtually unheard of in Thailand, there is no need for vegans to miss out. Many of the ingredients are already familiar to vegan cooks, and the more specialist ingredients are becoming increasingly easy to get hold of. There is more good news too: many of the dishes are very quick and easy to prepare. Linda Majzlik has created over 120 dishes in her own kitchen, using authentic Thai ingredients and flavours, but avoiding the use of animal ingredients. Try her Beansprout and Lettuce Soup, the Tofu and Tamarind Dip, a bowl of Carrot, Ginger and Sesame Fried Rice, some Curried Aubergine with Tofu, a plate of Broccoli with Peanut and Chilli Sauce, a Pineapple and Water Chestnut Salad, all accompanied with Pan-fried Bread, some Crispy Fried Garlic, Onion and Shallots, and finish the meal off with a Pumpkin and Coconut Pudding.
Middle school can be hard...some days you just need a cupcake. Cupcake Diaries #14 starts out with Mia getting some bad news from Katie's mum, Dr. Brown: she needs braces. And just when Mia thinks things can't get any worse...they do. Her teacher is concerned that Mia is squinting in class. A trip to the ophthamologist confirms it: Mia needs glasses too! Mia is miserable until her stylish mum comes to the rescue with a plan and a very chic middle-school look. And her wonderful Cupcake Club friends reassure her that glasses and braces don't get in the way of all they really see: the same old Mia.
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