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Digital Subscriptions > delicious. Magazine > July 2018 > WHY NOW’S THE BEST TIME TO TRY THAI

WHY NOW’S THE BEST TIME TO TRY THAI

Spicy, aromatic and fresh, Thai food lends itself brilliantly to meat-free cooking, especially at this time of year when vegetables are at their peak. These recipes from Saiphin Moore’s new book will add zing to your mid-summer mealtimes

VIS FOR VEGETARIAN

Tofu larb salad, p96

eat well for life.

Deep-fried spring rolls, p96

“Vegetables are a big part of Thai culinary culture. It has to do with showing gratitude to nature for providing bountiful land and to redeem ourselves for taking the lives of animals. Many Thais follow a vegetarian or vegan diet at least once a week. This book brings together family recipes with new dishes that I’ve created using whatever local produce I could find. I’ve learned to be inventive and not stress out too much when certain vegetables aren’t available. The important thing is to cook with what you have and experiment with substitutes for what you haven’t.”

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About delicious. Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.