Thai Inspired Vegetables



I love Thai food, but I don’t always have everything I need on hand to make an authentic Thai dish.  This is a Thai-inspired dish instead, taking the inspiration of the four flavors, spicy, sour, sweet, and salty and creating this very delicious (and healthy) vegan dish.  Serve this over brown rice, or as I did, over salad greens.  This dish proves that you can have a good meal in no time at all, without spending a ton of money on expensive ingredients like lemongrass.  Remember, even if a dish is not authentic, we can still take inspiration from that culture’s flavors and turn it into our own.  Once you learn how certain flavors are meshed together in different parts of the world, its becomes easy, and quite fun to try to duplicate the basic idea behind the meal.  In usual Thai cooking, the sweetness is created using brown sugar, which I’ve replaced with stevia, a natural herb that is sweeter then table sugar, with zero calories and no glycemic index.    I’ve also replaced the lemon grass with lime juice, it is not at all the same flavor, as nothing really compares to lemon grass, but in a pinch, the flavor of lime will suffice.

Thai Inspired Vegetables:

  • Half a large eggplant cut into 1 inch squared pieces
  • A handful of asparagus cut into small bit size pieces
  • 1/2 cup thinly sliced crimini mushrooms
  • 1 roughly chopped tomato
  • 10 basil leaves, julienne
  • 2 tsp garlic ginger paste OR 1 tsp ginger chopped, 1 tsp garlic chopped
  • 1 tbls soy sauce
  • 2 dash stevia
  • red pepper flakes according to taste, I used about 1 tsp
  • 1 tsp Lime juice


Healthy Saute the asparagus one minute, then throw in the eggplant and the mushrooms.  (Healthy sautee as seen here:   continue healthy sauteing 3 more minutes then uncover and add the rest of the ingredients.  Saute one to two minutes more, just making sure all the flavors are distributed evenly, server and enjoy!



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