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This is magic one because it made my hubby actually looking forward to eat tones of veggies (instead of thinking about this as a punishment ;). Whole concept is loosely based on Jam type of Thai salads which was I ate most often when we stay there(6 month all together) and I missed dearly so I just start making those at home. One day I run out of eye bird chili but I had can of chipotle in my fridge which gave it a bit of Mexican twist. For sure this is not your authentic Thai meal but just the way I cook at home. Sometimes I use glass noodles, sometimes rice tagliatelle and sometimes quinoa (or just veggies). If I don't have palm sugar I use anything sweet from date syrup to plain white sugar (come one! it's just a little spoon). It will work with nearly any veggies and fruits - just think a mixture of crunchy, soft, creamy, tangy, salty, spicy a bit sweet goodness. One thing important is to heat up the dressing and then mix all the ingredients in a same, still hot pot, to make salad not really cooked or anything but also not fridge-cold. We eat it crazy spicy but it will be ok mild. Have fun!
The name “Sinkers and Swimmers” was used to describe
whether the dumplings had risen (as they should), to the top of the water or stew, or sunk to the bottom. A good “Swimmer” is light and filling at the same time.
This recipe was often used in my family to feed farm workers who were often hungry. The dumplings were cheap to make and made a stew more filling.
One of the first recipes I made as a newbie vegetarian, this dish has become a go-to comfort food and a roommate favorite. Rich in healthy fats and vitamin E, avocados are a healthy and playful alternative to traditional pasta sauces!
*If you do not have a blender or food processor, you can mash the avocados with a fork, mince the garlic, and combine with the oil and herbs in a bowl to create the sauce.
** This recipe is best enjoyed upon preparation.